Wednesday, 21 October 2015

The Italian job...

Today I would like to introduce you to some friends of ours. They are Laura and Stephanie Hamilton, sisters who recently bought an olive farm in Italy!!
 
 Yes you read that right.... A Farm in Italy and they have just  recently received their first shipment of their very own cold pressed olive oil from their own trees, grown on their own land here in Toronto. These ladies are an inspiration. It's been a long road for them but they are making progress, This is the first step. They have undertaking courses in bee keeping, cheese making, wood working and have even taken a couple of vacations on a farm in Ireland all in the name of making their move a success.
You can follow their experience on their blog "The Sister's make their Move" here
 
 
 Having recently returned from Calabria, Laura has nothing but great things to say about the availability of gluten free products available {we had had the worried conversation prior to trip in regards to being gluten free in Italy, She didn't hold out much hope to be honest} She came back laden down with things for me to try one of which being this awesome pasta from Barilla.
 
I wanted to try something different for a pasta dish and have really been trying to get more fish into our diets so flicking through Lorraine Pascale's "How to be a better cook" cookbook, I came across this recipe. Now I am all for trying new things but clams are a bit further down the list so I've left them out this time.
 
 
 Gluten free chili garlic pasta with prawns
 
Gluten free spaghetti
3 tablespoons extra-virgin olive oil,
1 onion, diced
3 cloves garlic, minced
2 red chilies, chopped
Prawns, peeled and deveined
1 glass white wine
1 small bunch parsley, roughly chopped
salt and black pepper
1 small lemon, cut into wedges 
 
  
Cook the pasta in a large saucepan of boiling water according to the packet instructions, add salt and pepper.

Place the oil in a large saucepan over medium heat. Add the onion and fry until translucent, stirring from time to time, 8 to 10 minutes {pay attention to the onions, I burnt my first batch} Add the garlic and chilies and cook for a couple minutes more.

Add the prawns and cook for 1 minute, stirring occasionally. Add the white wine to the pan and cook until the prawns have turned from grey to pink, about 4 to 5 minutes.

Once the pasta is cooked, drain well retaining 1 cup of the cooking liquid, tip the pasta on top of the prawn mixture and mix well. I like to use salad hands for this to minimize breaking up the pasta. Stir in the chopped parsley and season to taste with salt and  pepper.

Place in serving bowls {I got these cool wooden ones in Marshalls during the summer, aren't they awesome} and serve immediately. I added some gluten free garlic bread on the side too as no pasta dinner is complete without garlic bread in my book.
 

 
 
Hope your all having a great week. Happy Hump Day!!
 
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Michelle xxx