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Finlandia: Gluten Free Pasta with Italian heart. Glutø. icon GF no flour

Gluten-free pasta made of corn, Finnish water and rice flour – Water between the cleanest waters of the world.

Glutzero was founded in 2014 in Finland by two masters Italian pasta: Marco Lembo e Maurizio Pelosi . Icon Facebook
Making pasta is an Italian art.
I met the pasta Glutzero during the Gluten Free Days 2015 .
Initially I was puzzled. Pasta, produced in Finland? We Italians (Italy is the home of pasta) We are very Gluto Rustica Pastademanding when we speak of pasta: ingredients, flavor, cooking, maintenance of cooking. Gluto Ravioli Spinach PastaGluten-free pasta, without eggs, lactose free, Vegan and Kosher? I was puzzled!
I decided to try and try again. I wanted to be certain production standards and quality over time first to review on this website. I have cooked many times various types of pasta at home. I have tasted this pasta celiac along with my family (they're not celiac) and friends. This paste is great for everyone.
Glutø has passed the exam: tasty, good, al dente like Italians. The credit definitely is Marco Lembo and Maurizio Pelosi .
I chose two pastas (those more difficult to achieve for a manufacturer but which demonstrate the quality).

RAVIOLI -Spinach and lemon Gluto Ravioli Spinach

With butter and Sage.
fix iconDifficulties: Low Boiler-icon- Difficulties
icon timerTime: 15 minutes
Strawberry Money iconCost: Bass Coin icon
Ingredients: basis for 1 person Icon number
Ravioli: 80 grams Butter: 10 grams
Sage leaves: 2/3 Salt: quantum satis
Grated Parmesan: quantum satis
Preparation:
Melt butter with Sage in a pan and let it perfume the butter for a few minutes (butter must skim lightly) and then turn off the flame. Meanwhile, Bring to a boil a pot full of water; Add the ravioli and salt. The dumplings should simmer for a few minutes.
Drain the ravioli and pour into the pan with butter and Sage; Sprinkle with a generous amount of Parmesan cheese, from stir in skillet. Served.

RAVIOLI – Artichokes Gluto Ravioli Artichoke

With homemade tomato sauce.
fix iconDifficulties: Low Boiler-icon- Difficulties
icon timerTime: 15 minutes
Strawberry Money iconCost: Bass Coin icon
Ingredients: basis for 1 person Icon number
Ravioli: 80 grams of tomato sauce (see the recipe)
Salt: just enough Parmesan cheese: quantum satis

Grandma's tomato sauce

Grandma's tomato sauce

Extra virgin olive oil (possibly Italian)
Preparation:
I always have tomato sauce that I prepare before (see the recipe). I heat the tomato sauce (necessary) in a pan with a tablespoon of olive oil. Meanwhile, bring to a boil a pot full of water; Add the ravioli and salt. The dumplings should simmer for a few minutes. Drain the ravioli and pour into the pan with the tomato sauce; Sprinkle with a generous amount of Parmesan cheese, from stir in skillet. Served.

Ravioli Carciofi

RUSTICA Gluto Rustica

With peas and mushrooms
fix iconDifficulties: Low Boiler-icon- Difficulties
icon timer Time: 40 minutes
Strawberry Money iconCost: Middle Coin icon Coin icon
Ingredients: 4 people Icon number
Pasta: 360 grams Peas (frozen foods): 400 grams
Sliced ham: 130 grams Mushrooms: 300 grams
Salt: just enough Onion: quantum satis
Extra virgin olive oil (possibly Italian)
Grated Parmesan cheese
Preparation:
For preparation of mushrooms you can follow my recipe (I prefer to use whole mushrooms which I clean. If you have little time, buy a package already cleaned and cut into slices as I did this time).
Take a saucepan and sauté the onion (quantum satis) in a little oil and cook with ham cut into small pieces (unsalted, you're cooking ham). If you use frozen peas, take a colander. Rinse frozen peas under cold water. Add the peas to the pan with the onion and ham and cook for about 15 /18 minutes over medium heat. In the meantime, you start to cook the mushrooms (read recipe) in a skillet over medium heat. Pour the contents of the casserole with peas to the pan with the mushrooms and cook for a few minutes. Check the cooking ingredients.
Meanwhile boil salted water to cook pasta.
Boil the pasta "al dente". Pour the dough into the pan with the mushrooms and peas. Add 2 tablespoons of the pasta cooking water and stir over medium heat for 1 minute. Served: pour a drop of olive oil on the dough before you eat.


The simplest sauces (but equally good) to enhance the quality and taste of the filling of RAVIOLI .
Mushrooms and peas to enhance the quality of RUSTICA .
Enjoy your meal

Anto

You will find this pasta in many supermarkets, shops and restaurants in Finland (Italian restaurant at the airport Helsinki-Vantaa .
From Finland then in Italy, Israele, Sweden and in many countries around the world: write an email to the company to find a reseller near you.

You might also be interested in:

Finland Collage

Finlandia. Gluten Free Journey

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