little lasagnas with tomato, fresh mozarella and pesto

Homemade pasta, a gorgeous, basil infused pesto and fresh tomato sauce created from vine-ripened Roma tomatoes made this dish extravagant.

Semolina flour, used for pasta making, adds a nice, mellow texture to the pasta dough and EVOO pulls the dough together. Semolina flour provides elasticity in the dough and less breakage. Pasta dough needs to be kneaded and set in the refrigerator for 30 minutes to relax the dough before using. With those notes made, I would like to add how the dough and I did battle for about an hour before the dough decided to pull itself together . . .Do not be afraid to add moisture if the dough is too dry. For some reason, dryness was an issue this evening. The dough finally held together, relaxed and I was allowed to roll it through to the right thickness. Pasta dough usually is not hard to make. I was already tired and started later in the evening . . . contributing to undertone grumblings . . . BUT the end result was delicious!

The recipe I used came from the La Cucina Italiana website. The food magazine published from Italy (called La Cucina Italiana) is authentic Italian fare with amazing articles, breath-taking photos of food and countryside along with tips and instructions to help anyone create homemade Italian food in any kitchen. Very user friendly!

little lasagnas with tomato, fresh mozzarella and pesto

PASTA

3/4 c. farro or semolina flour plus more for dusting

1 lrg egg

1 T. extra-virgin olive oil plus more for pasta water, baking sheet and lasagnette

Fine sea salt

PESTO

2 c. packed fresh basil leaves plus more for garnish

1/2 c. extra-virgin olive oil

2 T. freshly grated Parmigiano-Reggiano cheese plus more for lasagnette

2 walnut halves

1 t. pine nuts

1 garlic clove, peeled and chopped

1 T. club soda

Fine sea salt

Freshly ground black pepper

TOMATO SAUCE

Coarse sea salt

4 vine-ripened tomatoes

1 T. extra-virgin olive oil

1 T. unsalted butter

1/3 c. finely chopped onion

1 garlic clove, peeled and diced

Freshly ground black pepper

1 t. tomato paste, preferable double concentrated

8 fresh basil leaves

ASSEMBLY

8 ounces fresh water-packed mozzarella, cut into 1-inch pieces

1 T. unsalted butter, melted

Directions:

FOR PASTA:

In a small bowl, mound flour and form a well in the center. Add egg, oil and pinch of salt to the well. Using a fork, gently break up yolk and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then transfer dough to a lightly dusted work surface and knead until dough forms a complete mass. Knead, dusting work surface with flour as necessary, for 2 minutes more. Wrap dough tightly in plastic and let rest for 30 minutes.

FOR PESTO:

Fill a small bowl with ice water. Bring a medium saucepan of water to boil; add basil leaves for 15 to 20 seconds. Using a slotted spoon, transfer leaves to ice water. Let sit 1 minute, then drain and squeeze water from leaves using a clean towel.

In a blender or food processor, puree basil leaves, oil, cheese, walnuts, pine nuts, garlic, club soda and generous pinch of salt and pepper until smooth. Transfer pesto to a small bowl and immediately cover the surface with plastic wrap to prevent discoloration. Chill for 1 hour.

FOR TOMATO SAUCE:

Bring a large saucepan of salted water to boil. Drop tomatoes into water and boil 20 seconds; drain, peel, seed and cut into 1-inch pieces.

Heat oil, butter, onion, garlic and generous pinch of salt and pepper in a medium saucepan over medium heat, stirring frequently for 3 minutes. Add tomato, tomato paste, basil leaves and 1/2 cup water. Bring to a boil, reduce to a bare simmer and cook until sauce is thickened, about 25 minutes. Remove from heat and adjust seasoning.

FOR ASSEMBLY:

Cut pasta dough into 2 pieces; rewrap one. Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.

Roll pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until sheet is about 16 x 5 inches (if dough feels wet, dust with flour). Cut pasta into 4 (4-inch) squares; discard scraps. Lay squares 1/2 inch apart on a dry baking sheet and cover with a clean dish towel. Repeat with remaining dough.

Heat oven to 450 degrees F.

Fill a medium bowl with ice water. Bring a large pot of salted water to boil. Add 1 teaspoon of oil and 4 pasta squares; Cook for 2 to 3 minutes after water returns to a boil. Using a slotted spoon, transfer pasta to ice water, then to a large plate. Repeat with the remaining squares.

Pat pasta dry. Line a baking sheet with parchment paper and brush with oil. Put 4 pasta squares onto baking sheet. Dollop half of tomato sauce onto squares. Dot with half of fresh mozzarella. Dollop 1 teaspoon pesto on top of each square, then sprinkle with Parmigiano-Reggiano and pinch of salt and pepper. Top with remaining pasta squares.

Drizzle lasagnette with melted butter and a touch of oil (you will have leftover ingredients) and bake until edges are lightly golden, about 7 minutes. Transfer to serving plates. Top with remaining tomato sauce, fresh mozzarella and drizzle of pesto (reserve leftover pesto for another use); garnish with basil leaves. Serve immediately.

Pesto Zucchini Tomato Gratin

Zucchini tomato gratin. Summer garden deliciousness. With pesto!

Today's post is short and sweet. Or should I say, brief and savory. Are you experiencing an abundance of zucchini and tomatoes? Here is a favorite summer recipe updated from the archives- a basil and garlic laced gratin featuring sliced zucchini, artichoke hearts and fresh tomatoes. Use your favorite gluten-free crumbs on top (my current favorite crumbs for a crunchy golden topping are these cornbread crumbs). 

Serve it as a delicious side dish with grilled chicken, fish or grass fed beef. Vegetarian? Spoon it on top of pesto penne pasta.

Read >>

A Vegan Basil Mint Parsley "Pesto"

A lip smacking raw vegan pesto. Yep. You heard me.

We're getting so close to our departure now I can taste it. The house is swept and cleaned, boxes and bags are packed. Anticipation is hanging in the desert air. You can almost hold it in your cupped open hands. The hardest part will be trying to sleep Saturday night. I told Steve, If it's 3 AM and we're lying side by side in the dark listening to the whir of the ceiling fan, just waiting, can we get up and go? Why not? he responded.

This earned him some extra bonus points.

Not that he needs any. His bonus point status is pretty high to begin with these days. We've had an exciting week. I'm so proud of him. His first script sale, an independent movie titled The Canyon just released its first trailer. If you'd like to catch a sneak peek at the movie, see The Canyon trailer here. You'll see why I fell in love with Yvonne Strahovski and Will Patton when we visited the set.

So what does all this California dreamin' taste like? I decided it tastes like basil and mint with a bite of parsley. 

Green. Earthy. Alive.

Read >>

Pesto Bacon Lettuce & Tomato Wraps- Gluten & Wheat Free

Brown rice tortillas wrap it all up.

Flour tortillas and sandwich wraps have always been a favorite around here. How simple can you get? Throw some deli, salad greens, tomatoes, avocado and dressing onto a soft flaky tortilla and boom. You've got a meal. A portable meal, in fact. Perfect for picnics. Customizable. Accommodating. And tasty as all get out. What could be easier? It's clear why America has gone wrap crazy.

You lovely and talented wheat-eaters out there get all kinds of choices- whole grain lavash, flax and spinach wraps, low carb, garlic herb, and classic flour tortillas. But a gluten-free wrap is tough to come by. Your intrepid goddess at large has been mourning her wraps and lime infused burritos for quite a few sad and wrapless years now. And I'm sorry- those teff wraps you can sometimes find in the health food store? Please don't e-mail me about them. They smell so funky- like a gym sock used yesterday in some unspeakable act- although they do roll around a tube of fresh ingredients with a flexibility akin to the flour tortillas I vaguely recall. I might even try them again- if I can just get past the smell. Perhaps I could pinch my nose while munching.

The best gluten-free wrap I've tried is Food for Life's brown rice tortillas. If you nab a package when they are piping fresh and pliable, you're in for a treat. The problem is, they turn stale faster than Madonna's reinventions. And far too often you tear open (what you thought was) a fresh package from your local Whole Foods only to cry slow tears of salty frustration when your much anticipated wrap falls apart and splits into an unappetizing melange du jour you sullenly eat with a fork.

Read >>

Cilantro Pesto de Esteban

Kick up the usual pesto with fresh, citrusy cilantro.

One of our favorite pesto recipes doesn't have a scrap of basil in it. Nope. It's a cilantro pesto- fresh, citrusy and different. Slather on salmon, corn on the cob, or toasted gluten-free bread. Spoon a dollop into spicy Mexican soups and chili.

It's been quiet on the GFG blog but not-quite-so-quiet here in our little casita by the windswept mesa. You see, a certain gluten-free goddess has been wrestling bare handed with some nagging health issues that living gluten-free hasn't squashed so far (what's up with that?). I'm contemplating a post about it because I suspect what I'm going through isn't exactly unheard of. In fact, I'm willing to bet many gluten-free readers will be able to relate. 

And Babycakes, you know I'm always one to share. But I'm not quite ready to write about it. I'm still in the thick of it- but finding some help, at last. And the past two days have been better. And so, I thought I'd grab my camera and share a new pesto Esteban just whipped up after a quick trip to Wild Oats in Santa Fe today.

Read >>

Egg & Pesto on Grilled Toast

We're getting our Cape Cod house ready to sell. In the midst of weeding out and recycling, I stumbled upon this ancient menu- circa age nine. Apparently I was big on toast. Not to mention, canned peaches. And glasses of milk. A dozen yellowed pages stapled together as my very first cookbook. All comfort food (no big surprise).

Since going gluten-free, we don't eat much toast. But once in a blue moon I make a pretty tasty gluten-free Italian-style loaf and freeze the slices for grilled sandwiches and brunch.

After a morning of cleaning and packing we decided to finish up the last few slices from a Gluten-Free Pantry Country French Bread Mix I baked last week. Slathered with Our Favorite Basil Pesto and topped with an egg fried sunny side up, it was a dish my nine-year-old self would have appreciated. Simple. And fast.


And did I mention, on toast?

Egg + Pesto on Grilled Toast Recipe

Grilling gluten-free bread in a little olive oil covers a multitude of sins. No kidding. Add a bit of chopped fresh garlic and basil pesto and you'll have a serious treat. No deprivation in sight.

4 slices of your favorite gluten-free bread-
new bread recipe here
Extra Virgin Olive Oil, as needed
Prepared Basil Pesto
4 fresh large organic free-range eggs
Sea salt & fresh ground pepper
Shredded Parmesan, as needed

Lightly toast then grill the bread in a large skillet with enough olive oil to coat both sides of the toast. Grill till sizzling and golden.

In the meantime, in a separate skillet, fry the eggs to your liking- over easy or sunny side up. Season with sea salt and fresh ground pepper.

Spread a generous slather of pesto on each grilled toast. Top with an egg and sprinkle with Parmesan.

Serves two.

Our Favorite Basil Pesto Recipe

Just in time for Weekend Herb Blogging at Kalyn's Kitchen, Steve brought home two hefty bunches of fresh California basil from our local organic produce market. A big green treat for mid-February. And since basil lore links the peppery-minty herb with amore, I figured the timing was perfect for pesto.

What better way to celebrate Valentine's Day than with the intoxicating seduction of fresh basil and garlic?

Having your way with pesto...

Sauce it:

Classic pesto is served as a flavorful raw sauce, perfect for cooked pasta in all sizes and shapes.

Slather it:

Pesto is terrific spread on sliced focaccia, gluten-free toast, baked potato skins, or your favorite pizza shell. Steve's favorite pizza recipe: Stir a dollop of pesto on cooked sliced red potatoes; spoon the potatoes on top of a partially baked gluten-free pizza crust and top with crumbled goat cheese . Throw on a handful of sliced ripe olives, some roasted red peppers and feta to add a Greek touch.

Stir it:

Pesto is a wonderful flavor spike for Italian inspired soups. Stir in a spoonful to liven up a minestrone, chunky potato, bean, or garlicky chicken and greens soup. Or float a pesto-slathered crouton in a bowl of fresh tomato bisque.

Spike it:

Options make pesto so individual. Add garlic- or don't. Use pecans, walnuts, almonds or pine nuts. Change out the basil for cilantro or parsley and mint. Add a roasted red pepper or some olives. Pesto can be as varied (and inventive), or as traditional as you make it. And remember, it's wise to taste test and balance the flavors. Have a nibble. Is it a balance of herby- nutty- garlicky- cheesy- salty?

Our Favorite Basil Pesto Recipe

My husband Steve has become the primo pesto maker in the family. Here's his basic recipe.

3 cups washed, fresh basil leaves, stems removed, patted dry
2-4 garlic cloves, peeled- according to taste
1/3-1/2 cup pecans, pine nuts, almonds or walnuts
10 tablespoons fruity extra virgin olive oil, as needed
1/2 cup grated Parmesan or Romano cheese, optional- omit for vegan
Pinch of sea salt, if desired

Combine the above ingredients in a food processor and pulse it on and off until it becomes a smooth paste. Taste test for seasoning and texture adjustments.

Use immediately, or cover and chill.

If it becomes stiff add some extra virgin olive oil and stir till smooth.

Pesto will darken if exposed to high heat and will lose its vibrant green color, so don't "cook" pesto in a hot pan or add it to hot pasta in a hot pot; rather, transfer the cooked pasta into a bowl first- then add the pesto and stir gently.

Serve this basil pesto as an appetizer spread on toasted bread, baked artichoke hearts, or triangles of flatbread. Or toss it with warm pasta, roasted potatoes or carrots. Spoon it on toast, croutons, pizza shells or crackers.

To keep the pesto fresh, I layer mine with a thin coat of extra virgin olive oil on the top before I cover and store it in an air-tight container, chilled. Storage isn't usually a concern, as pesto disappears quickly in our house.

Some folks like to freeze pesto in ice cube trays, but I've never had enough extra pesto to set aside.

Printer-friendly recipe

Roasted Vegetables in a Nest

Tender, sweet roasted vegetables in a nest of gluten-free pasta.

Last night was a night for roasting. There's nothing so easy as roasted vegetables. And nothing quite as tender and sweet. All those natural sugars softening and caramelizing into deep toned jewels of melting charred goodness. It's enough to soothe any gloomy girl's heart. Especially against-the-current girls who dream of Venice Beach and don jean jackets and flip-flops instead of downy winter coats and wool scarves.

Especially in February.

Read >>