Jerusalem toasted gluten-free pasta – vermicelli browned over high heat and cooked in chicken stock until tender, in the classic style of the Jerusalem kitchen Gluten-free version: Gluten-free pasta.
Break the gluten-free pasta into short 2–3 cm pieces.
2
Heat the olive oil in a wide pan over medium-high heat.
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3
Add the gluten-free pasta and fry 4–5 minutes, stirring constantly, until they turn a deep brown.
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💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Add the onion and fry another 3 minutes, until softened.
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5
Add the garlic and fry 1 minute, stirring.
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6
Carefully pour in the stock (it spatters in the hot oil), season with salt and black pepper and bring to a boil. Turn down to low, cover and simmer 10–12 minutes, until all the liquid is absorbed.
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💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Sprinkle the sesame seeds and parsley on top and serve.
406calories
13 gprotein
59 gcarbs
13 gfat
● protein 13%● carbs 59%● fat 29%
Per serving (243 g), of 4 servings
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Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
