Skip to main content

Gluten-Free Rombi with Prawns and Zucchini Sauce #homemadepastamadesimple #ad


I've followed the blog Manu's Menu for several years. So, when Manu posted that she was looking for a few bloggers to test recipes and post a review of her upcoming cookbook, I was definitely game. She grew up in Italy and I've always found her recipes like a homecoming of sorts. I miss Rome, especially when I visit local farmers' markets and make homemade pasta.


The first recipe I tried was her Prawn and Zucchini sauce. It was so easy, delicate, and delicious. But, as it was a weeknight, I didn't have time to try one of her pasta recipes. This past weekend, on a leisurely afternoon, I decided to make the same sauce and use it with one of her hand-rolled pastas. 

D and I had just gone to a farmers' market and picked up fresh summer squash and fresh squash blossoms. You can read all about that adventure here.


I emailed Manu and told her I was thrilled to have a gluten-free pasta recipe to try. She cautioned that the gluten-free dough is best suited for ribbon pasta and stuffed pasta. "Handshaped pasta is harder to make, as the dough is stiffer and it will also take a much longer time to cook." All good things to note.

Thankfully I have my very own Enthusiastic Kitchen Elf. D is always up for helping me in the kitchen. Just look at that bowl of homemade pasta goodness!


A quick note: we are not novices to homemade pasta. We took a pasta-making classes with the boys; I've taken a three-part artisan pasta-making class. We've made Maltagliati and Lemon Zest and Cuttlefish Ink Pasta; D makes Ricotta Gnocchi all the time for us. 

These recipes are slightly adapted as I made minor changes to both; recipes are provided with permission. I noted my alterations.

Gluten-Free Rombi

Ingredients
  • 5 ounces rice flour (I used a brown rice flour)
  • 2 ounces potato starch
  • 1 T corn starch
  • 2 T xanthan gum
  • 1 to 2 T olive oil (Manu specified 1 T, but our dough was a little bit too dry)
  • 3 to 4 eggs (Manu specified 3 eggs, but our dough was a little bit too dry)
  • Also needed: rolling pin, wavy pasta cutter


Procedure
Place the flour, starches, and gum in a large mixing bowl. Make a hollow in the center, pour in the olive oil, and break the eggs into the center. Use a fork to whisk the flour into the liquid until everything is incorporated.


Turn the dough onto a piece of parchment paper. Knead until the dough is smooth, approximately 5 to 10 minutes.


Wrap the dough in plastic wrap and let rest for at least 30 minutes.


When you're ready, roll the dough out as thin and as evenly as you can.


Use the wavy pasta cutter to cut 1-1/2" strips. Slice the strips into diamonds. D said, "You mean rhombi? Or is it rhombuses?" Yes, that's what I mean.


Separate the cut pasta and set aside until you're ready to cook.


To cook, carefully drop the rombi into salted, boiling water. Cook until done. Ours took about 5 minutes. Drain and toss into the sauce.

Prawn and Zucchini Sauce

Ingredients
  • 1/4 C olive oil + more for serving
  • 1/2 C diced white onion
  • 2 C diced zucchini
  • 2 T water
  • 1 pound prawns (if you can, I prefer wild - not farmed - and local seafood)
  • 1/4 C wine (Manu specified white wine, I used a Rosé)
  • sea salt
  • 3 fresh squash blossoms, thinly sliced for garnish (this is my own addition) 

 

Procedure
Peel prawns, devein, and chop into bite-size pieces.


Heat olive oil in a large, flat-bottom pan. Add onion and cook until softened and translucent, approximately 3 to 4 minutes. Stir in the zucchini and add the water. Cover and cook until the zucchini is tender, approximately 5 minutes.

Add in the prawns and pour in the wine. Simmer until the prawns are pink and opaque. Season to taste with salt.

To serve, toss in the cooked rombi. Add a splash of olive and toss until well-coated and glossy. Scoop into individual serving bowls and sprinkle with thinly sliced squash blossoms.


Manu's book is entitled Homemade Pasta Made Simple. And it is aptly named. We've tried several of her sauce recipes. And I am more than enamored with her gluten-free pasta dough. I've tried several different gluten-free doughs and they are always dry, crumbly, and obviously gluten-free. Jake actually had to ask if it was gluten-free. Yes!! I am adding this dough to my weekly menu for sure.

The book is released tomorrow. I can't wait to get my copy of the printed book and try out more of her recipes. Brava, Manu, brava!

You can find Manu's Menu
on the web 
on Twitter 
on Instagram 

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.



I added this to my Foodie Reads list.
Here's what everyone else read in August 2017: here.

Comments

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur