CHALLENGE ISSUED BY: Catelli Pasta, a Canadian pasta maker with a rich history of kick-ass hustle on the part of an Italian immigrant and his family. Check them out and read their story, then go buy some pasta and grill it. We wanted to experiment with pasta on the grill, especially because we've been on a barbecue baking kick and we love us some baked pasta dishes. We picked up some of Catelli's gluten-free lasagne noodles to give them a try, and were pleasantly surprised that there was no difference in consistency once they were baked, and they tasted great. After Catelli saw our BBQ Lasagne post, they issued a challenge for a pasta bowl packed with veg, protein, and cheesy goodness. No problem. Turns out, the gluten-free lasagne noodles hold their shape beautifully. We made ours with shrimp but chicken would be tasty as well, or leave out the meat altogether for a vegetarian option. Recipe: 1. Soak a cedar plank for at least an hour before dinner is served. Sautée 1 cup each diced red and green peppers with 1 tbsp olive or coconut oil. Add 1/4 of a red onion diced and 2 cups cherry tomatoes halved. 2. Stir in 2 cups fresh spinach and cook down. Let simmer and stir in 1/3 cup basil pesto just before serving. 3. Soak 4 @catellipasta Gluten Free Lasagne noodles in warm water for 10 minutes. Use bacon bowl molds or a grill-safe small bowl and drape the softened noodles over it to form a bowl. Start with half a noodle as the bottom and then layer with more noodles, wetting the edges with water to stick them together. 4. Place the molds and noodles on your grill over high heat for about 10 minutes until the noodles harden slightly and the edges are crisp. You need to be able to remove the noodles from the molds and have them keep their shape. 5. Throw some shrimp on the barby over medium direct heat for about 4 minutes per side or until done. Stir in the cooked shrimp with the pesto vegetable mix. 6. Place the bowls right side up on your cedar plank and carefully spoon the pesto vegetable mix inside. Cover with Swiss cheese. 7. Grill for about 15 minutes to get the cedar smoking and cheese melted. Get. It. Into ya. For more grilled rebellion, follow @BBQRebel on Instagram.
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