Thin broken gluten-free pasta, toasted in oil until browned, sometimes with onion and garlic, and cooked covered in a pot or skillet in stock until all the liquid is absorbed. Gluten-free version: Gluten-free pasta.
Heat the olive oil in a wide pan over medium-high heat.
⚙ Pan-fryingStoveFrying pan
2
Add the gluten-free pasta and fry 4–5 minutes, stirring constantly, until they turn a deep brown.
⚙ Adding to the hot fat and fryingStove
💡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.
3
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.
⚙ SimmeringStoveLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
362calories
11 gprotein
55 gcarbs
10 gfat
● protein 13%● carbs 61%● fat 26%
Per serving (202 g), of 4 servings
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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)
Possible additions: onion · garlic · Toasted sesame on top · Parsley on top · Paprika · Saffron · Tomatoes · Shrimp on top · Mussels on top · Lemon for serving
