Article courtesy Catelli®
What do you get when you combine four delicious gluten free grains? A recipe for success!
That’s the consensus of more than 100 consumers who tasted the new Catelli® Gluten Free pasta, a first-of-its-kind product made from a combination of white rice, brown rice, corn and quinoa that‘s making its debut on store shelves across the country.
In a blind consumer taste-test*, 9 out of 10 people who purchase gluten free products (88 percent) said they would buy Catelli® Gluten Free pasta, citing the pasta’s taste, texture, colour and appearance as top selling points. This compares to an average of 42 percent who said they would buy other leading gluten free pasta brands.
“Catelli developed this product to fill a gap in the marketplace,” said Sandra Kim, Director of Marketing for Catelli® pasta, explaining that company’s research indicates there is a consumer need for gluten free pasta with better flavour and texture. “By uniquely combining four different grains, we’ve developed a formula that has proven to meet consumer demand. Now, anyone on a gluten free diet can enjoy truly delicious pasta any time, including the Holidays.”
Taste the difference for yourself and encourage your followers to do the same. Try the delicious gluten-free recipes below for the Holidays – Penne with Turkey Bolognese, Tuscan Braised Beef with Spaghetti, Festive Fusilli Stuffing and Fusilli Stuffed Acorn Squash.
Access – and share – discount coupons for Catelli® Gluten Free pasta here. Coupons are available while quantities last, so please act quickly!
* Catelli 4 Cereali Gluten Free Pasta Product Performance and Packaging Assessment, CLT Study Feb 2013
Tuscan Braised Beef Spaghetti
This pasta dish features beefy, lean flank steak simmered in a robust sauce until it’s melt-in-your-mouth tender. Prepare on the stovetop or in your slow cooker for the perfect finish to a day of wintertime fun.
Prep Time: 1 hour, 45 min
- 1 lb (500 g) flank steak, cubed
- 1/4 tsp (1 mL) each salt and pepper
- 1 tbsp (15 mL) olive oil
- 2 slices bacon, chopped (optional)
- 1 each onion, carrot and celery stalk, finely chopped
- 4 cloves garlic, minced
- 2 tsp (10 mL) chopped fresh rosemary leaves
- 1/4 cup (50 mL) tomato paste
- 1 3/4 cups (425 mL) sodium-reduced beef broth
- 1 can (14 oz/398 mL) diced tomatoes, drained well
- 1 pkg (340 g) Catelli Gluten Free Spaghetti
- 1/4 cup (50 mL) chopped fresh parsley or basil leaves
- Shredded Parmesan cheese (optional)
6. Cut steak into bite-sized pieces; season with salt and pepper. Heat oil in a large, nonstick skillet set over medium-high heat. Brown steak all over. Transfer to a bowl. Reduce heat to medium.
7. Add bacon (if using), onion, carrot, celery, garlic and rosemary to skillet; sauté for 6 minutes or until softened and starting to brown. Stir in the tomato paste, cook, stirring for 1 minute. Add steak, broth and tomatoes.
8. Simmer, covered, for 1 hour. Uncover and simmer for 30 minutes or until steak is tender and sauce is reduced.
9. Meanwhile, cook spaghetti according to package directions. Stir parsley into sauce and serve over hot spaghetti with Parmesan cheese (if using).
- To prepare the braise in a slow cooker, add the end of step 2, transfer all the ingredients to a slow cooker. Cook on high for 2 to 2 1/2 hours or on low for 4 to 5 hours. Stir 2 tbsp (30 mL) gluten free cornstarch with an equal amount of beef broth; stir into the slow cooker. Simmer on high for 15 minutes or until thickened. (Because a slow cooker doesn’t reduce the fluids, you’ll need to thicken the sauce.)
- Recipe doubles easily.
- Replace the flank steak with trimmed, cubed stewing beef.
- Add even more flavour by replacing 1/2 cup (125 mL) of the broth with red wine.
Per serving (about 1 cup/250 mL spaghetti and 3/4 cup/175 mL sauce): 627 calories, 14 g fat, 5 g saturated fat, 51 mg cholesterol, 585 mg sodium, 79 g carbohydrates, 5 g fibre, 7 g sugars, 39 g protein. Excellent source of vitamin B12, iron and zinc. Good source of niacin.