Zucchini and Gluten-free Pasta Gratin
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
4
- For the pasta
- 1 ½ cups sorghum flour
- ⅔ cup Tapioca starch (more if needed)
- 1 tsp xanthan gum
- 1 tsp salt
- ⅜ cup warm water (more if needed)
- 2 Tbsps extra virgin olive oil
- boiled, salted water
- For the fillng
- 5 Zucchini (sliced lengthways)
- 1 tsp lemon juice
- 1 Tbsp olive oil
- 11 ozs Broccoli
- 11 ozs Asparagus (cut into 4cm lengths)
- ⅛ cup butter
- 2 Tbsps gluten-free all purpose flour
- 1 ½ cups milk
- ¾ cup grated Parmesan
- ½ cup grated Cheddar cheese
- salt (to taste)
- peppers (to taste)
- To garnish
- Basil
- toasted slivered almonds
- Broccoli (leaves)
Preparation steps
1.
For the pasta:
2.
sift the sorghum flour, tapioca starch, xanthan gum and salt into a bowl and whisk to combine.
3.
Slowly add the warm water and olive oil, using an electric whisk. Continue mixing for about 2 minutes, to a firm but not sticky dough. If it is too dry, add more water. If it is sticky, add a little more tapioca starch. Cover the dough with cling film and chill for 30 minutes.
4.
Take a tennis ball-sized piece of dough and squash it flat. Keep the remaining dough covered with cling film, to prevent it from drying out.
5.
Push the piece of dough through the pasta roller on the widest setting. The dough will crumble as it comes out of the pasta machine. Patch the pieces together gently and push through again on the widest setting. Repeat until the dough comes out in one piece.
6.
Fold the sheet into 3 pieces and roll through the widest setting. Repeat 3 times until you have a rough square shape, then start working it through the machine, taking it down one setting at a time, until the thinnest setting. This will produce a long, wide sheet of pasta.
7.
Repeat with the remaining dough.
8.
You can also roll the dough by hand using a rolling pin but you'll need to roll the pasta sheets really thinly.
9.
Using a sharp knife cut the dough into wide strips and set aside to dry.
10.
For the filling: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.
11.
Put the courgettes in the dish in a single layer.
12.
Whisk together the lemon juice and olive oil, then drizzle over the courgettes. Turn to coat.
13.
Bake for 20-30 minutes until just tender. Remove from the dish.
14.
Drop the pasta strips into a large pan of boiling salted water and cook for 2 minutes. Drain well.
15.
Cook the broccoli and asparagus in a pan of boiling salted water for 3-4 minutes until just tender. Drain well.
16.
Heat the butter in a pan and stir in the flour. Cook for 1 minute, then gradually add the milk, stirring well between each addition. Bring to a boil, stirring, then simmer for 2 minutes, then stir in half the cheese and seasoning.
17.
Mix the pasta and broccoli into the sauce.
18.
Layer the pasta mixture and courgettes in the baking dish, as in the photo. Sprinkle with the remaining cheese.
19.
Bake for about 15 minutes, until lightly browned. Garnish with basil, toasted almonds and broccoli leaves.
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