Tuesday, January 15, 2013

Cappello's Grain-free Pasta Review: Fennel & Chicken Lasagna

Nature has given us an abundance of grain-free options. Ah... nature has. Consumerism?...Not so much. We sometimes now hear of 'gluten-free' pasta but how often do you hear 'grain-free pasta?' I'd venture to say that most people don't know what is in their pasta let alone which grain (here is a nice list of all grains and which are glutenous).

Some people not only need to be gluten-free but grain-free as well for medical purposes. Others choose to be grain-free for various reasons though perhaps the most common is to reduce the amount of carbohydrates (sugar) in their diet whether it be for weight-loss or to reduce inflammation. The whys-and-hows of grain-free eating is a post in-and-of-itself. Long story short, reducing the amount of grains you incorporate into your diet, no doubt has benefits.

Cappello's, is the only grain-free pasta that I have seen out there to buy. I first came across it at the my local Farmer's Market. And I fell in love...

Cappello's Grain-free Pasta 




This pasta is NOT just for those with dietary restrictions. I've used it several times, you'll find my most recent concoction below. It has a 'freshness' and 'lightness' to it that can only be explained through experience AND doesn't leave you with the inevitable and dreaded bloating from other pastas, including gluten-free pastas.




As seen above, their products are also soy and dairy free. Did they make this just for me? ;) 
 
Cappello's is sold in several locations throughout Colorado (and in Cheyenne, WY) and can be ordered from their website. It is also now being served in various restaurants in Colorado.
  
Fennel & Chicken Lasagna


Let the experimenting begin...

For the Fennel 

1 tbls EVOO
1 fennel bulb, thinly sliced (omit the very end and top)

Method:

Smother the fennel with EVOO and bake at 375° for about 20 minutes or until tender.

For the Chicken 

2-3 tbls EVOO
1/2 yellow onion, diced
1 scallion, minced
1 garlic clove, minced 
2 organic chicken breasts, chopped
1 carrot, shredded/finely chopped
Handful of kale, chopped
2 handfuls of spinach
Dash of Ground pepper
1 tsp basil (I used dried, you could use fresh)
Dash of Italian seasoning
Dash of oregano

Method:

This is basically a saute. Cook the onions in the olive oil until they begin to turn translucent. Add in the scallions and garlic. Cook for a few minutes on low-medium and then add in the chicken. Once the chicken white on the outsides, add in the rest of the ingredients and cook until the chicken is done throughout.

For the sauce

1 1/2 cup pumpkin puree
1/2 can light coconut milk
1/2 cup chicken broth
2 tbls arrowroot powder
1/4 cup fresh parsley, chopped (could use dried)
Dash of garlic powder
Baked fennel bulb (see above)

Method:
 
Combine the pumpkin, coconut milk and chicken broth. Bring to a boil and then immediately turn down to simmer. Whisk in the arrowroot powder and then add in the remaining ingredients. Simmer for about 5 more minutes.


Pour into the chicken mixture.



Layer the lasagna noodles as you like (if you are using Cappello's there is no need to pre-cook the sheets) and bake at 350° for about 20 minutes or until the top layer begins to crisp.




Yum!!! 

While this wasn't a traditional take on lasagna by any means, it definitely satisfied my pasta craving. Whether you are gluten-free, grain-free or an all-out-gluten-eater, you simply must try Cappello's pasta. It is truly a work of art and a little taste of perfection.

Connect with Cappello's!
  • Twitter: @cappellos
  • Facebook: http://www.facebook.com/cappellosglutenfree

Other Bodhi Life recipes using Cappello's Grain-free Pasta



Enjoy ;)

No comments:

Post a Comment