Travelin...GF style

So I'm hoping to study abroad the spring of '08. Originally I wanted to go to Paris, France, but through some ration of good luck the paris program for the spring isn't offered anymore at my school. Now I'm not sure where to go. Italy? Spain? Some english speaking country? who knows?!?

However, wherever I end up going I will have to learn how to eat a GF lifestyle there. (and I might need to learn how to say "gluten- free/ NO wheat/etc. in the local dialect of my destination). Traveling with such dietary restrictions is very difficult, but I found this site that should help. Gluten Free Passport initially trys to sell you a book, but it also gives great tips for travelling and flying. That includes ordering GF meals on your longer flights. I wish I would've known how to do that earlier! No more plain iceberg lettuce containers.











yuck

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Recipe time! whoo!

Baked Penne with Tomatoes, Mozzarella & Sausage







Photo and Recipe Courtesy of Glutenfreeda.com


Ingredients
1 teaspoon unsalted butter
2 Tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
3/4 lb. gf Italian sausage***, bulk or removed from its casing
1/4 cup dry red wine
1 35 oz. can of whole plum tomatoes, juices reserved
2 Tablespoons fresh oregano, chopped
1 cup ricotta cheese
1 cup freshly grated Parmigiano Reggiano cheese
Pinch of nutmeg
1/3 cup Italian parsley, chopped
1 lb. gf penne
1/2 lb. fresh mozzarella
Salt and freshly ground black pepper



***GF Italian Sausage Ingredients:
1 pound ground pork
1-1/4 teaspoon fennel seeds
1 teaspoon anise seed
1 teaspoon paprika
1-2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoons coarse ground pepper


Directions

Preheat the oven to 425°F. Lightly grease a large shallow baking dish with unsalted butter.

Bring a large pot of salted water to a boil. Cook pasta according to package directions or until al dente. Drain.

In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the onions and sauté for about 5 minutes. Add the garlic and sausage and sauté until sausage is browned. Season with salt and freshly ground black pepper. If there is a lot of fat in the pan from the sausage, remove most of it, but leave a little to add flavor to the sauce. Add the red wine to the pan and bring to a boil; boil until nearly all of the wine has evaporated. Add the tomatoes and their juices and cook, uncovered, at a simmer, for about 10 minutes. Add the oregano and adjust seasonings to taste with salt and freshly ground black pepper.

In a large mixing bowl, combine the ricotta and half the Parmigiano Reggiano cheese, the nutmeg and parsley. Season to taste with salt and freshly ground black pepper.

In a large bowl, toss the pasta with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour mixture into the prepared baking dish and sprinkle with remaining Parmigiano Reggiano cheese. Bake uncovered until lightly browned on top and bubbling, about 20 minutes. Serve.


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When I get a kitchen, my pictures will come straight from MY camera!