Our gluten free pasta was recently featured on Gluten Free Vegan Connecticut, a website dedicated to providing dining options for those with gluten allergies and/or vegetarians. Click here to check out the article.
December 11, 2009
Our newest gluten free product -
cheese agnolotti - are now available!
August 02, 2009
This Sunday, August 9th at 9:00 on the Food Network, watch John DePuma battle with his former Chef, Francois Kwaku-Dongo on Iron Chef America!
Root on John as he and Chef Kwako- Dongo battle Iron Chef Michael Symon. See whose cuisine reigns supreme!
Wild Mushroom Ravioli
w/ Vegetables
in a Mushroom Broth Makes 2 servings
Ingredients
Preparation
1 package of DePuma's Gluten Free Wild Mushroom Ravioli
4 oz. Shitake mushroom, sliced
1 garlic clove, chopped
7 asparagus spears sliced into 1/2-inch pieces
7 cherry tomatoes cut into halves
1 ½ cup gluten free chicken or vegetable broth
1 tbs. extra virgin olive oil
1 tbs. fresh parsley, finely chopped
Salt and pepper to taste
Grated parmigiano reggiano cheese
Heat the olive oil in a medium size pan over medium heat, add the
shitake mushrooms and sauté for two minutes.
Add the chopped garlic and sliced asparagus, after one minute add
the broth.
As the sauce is reducing (reduce heat to a slow simmer), cook the
ravioli in a pot of salted boiling water until tender.
Scoop the ravioli out
of the water to prevent breaking and place on a plate.
To finish the sauce add the cherry tomatoes and chopped parsley
and season with salt and pepper.
Pour the sauce over the ravioli and serve with grated parmigiano
Reggiano.
Basil Pesto
Makes 4 servings
Ingredients
Preparation
4 cups packed fresh basil leaves, washed well
½ cup pine nuts, toasted until golden brown
½ cup grated parmigiano Reggiano cheese
2 large garlic cloves, minced
½ cup extra virgin olive oil
Salt and pepper to taste
In a food processor puree basil with the pine nuts, cheese, and
garlic. Slowly add the extra virgin olive oil.
Season with salt and pepper.
To serve this simply cook the pasta in a pot of salted boiling
water, meanwhile sauté the pesto on low heat for three minutes, add ¼ cup of
vegetable stock to make a smooth sauce.
Once the pasta is cooked scoop it out of the water to prevent
breaking and place on a plate and pour sauce over the pasta.
Puttanesca Sauce
Makes 4 servings
Ingredients
Preparation
¼ cup Extra virgin olive oil
4 garlic cloves, minced
1 28 oz. can peeled tomatoes
½ cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped (optional)
1 ½ tablespoon drained capers
2 teaspoon fresh oregano, chopped
½ teaspoon crushed red pepper
2 tablespoon fresh parsley, chopped
Salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add garlic and
sauté for about one minute.
Add tomatoes, olives, anchovies, capers, oregano
and crushed red pepper.
Simmer the sauce over medium-low heat until thickened, breaking up
tomatoes with a spoon, about 8-10 minutes.
Season with salt and pepper.
Meanwhile cook your favorite DePuma's pasta in salted boiling
water until tender.
Drain the pasta and place on a plate, serve the sauce over the
pasta and top with chopped parsley and serve with grated parmigiano Reggiano
cheese.
Tortellini with Sage Brown
Butter Sauce
Makes 2 servings
Ingredients
Preparation
1 package DePuma's Gluten Free Tortellini
1 bunch of Sage, sliced very thin
3 tablespoon unsalted butter
¼ cup of chicken broth
Salt and pepper to taste
Melt 2 tablespoons of butter in a medium pan over medium heat
until golden brown and then add the sage.
Once crispy reduce the heat and add the broth
(Let the butter cool off for about 5 minutes before adding the broth to limit the amount of splatter).
Add the remaining tablespoon of butter to thicken the sauce, and
season with salt and pepper.
Meanwhile cook the tortellini in salted boiling water until
tender.
Scoop the tortellini out of the pot and put in the pan with the
sauce to coat the pasta.
