Men Make Dinner Day: Gluten Free Zite Tagliate alla Calabrese

Zite Tagliate alla Calabrese|

Looking for a quality pasta dish to impress that special someone in your life?

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If you're after a dish full of authenticity and Italian flare then this one is spot on for you. This recipe for 'Zite Tagliate alla Calabrese' (sounds very Italian I know) comes courtesy of Rebecca Milford and Massimo Grippa who runs the Valentina restaurants, and who could you trust more than an Italian chef cooking Italian food?

To coincide with 'Men Make Dinner Day', which promotes the idea of men making the dinner for their friends or partners, we've run a series of quality recipes that are sure to impress. Started by Sandy Sharkey, MMDD has focused on pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!

We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.

Zite Tagliate alla Calabrese

 Zite Tagliate alla Calabrese (Classic Rustic Pasta Dish)

This recipe comes from Massimo Grippa, executive chef at Valentina Fine Food Italian Restaurants, and genius behind the Cappella Romana – a feast of tagliatelle, meatballs and mozzarella baked inside ham. In this slightly simpler recipe, he tells you how to make a simple yet impressive Italian classic. Going with the current rise of those with gluten intolerances, we've swapped out the regular pasta for a fresh, gluten free option from Evexia Thrive - a little healthier, and just as delicious.

INGREDIENTS:

  • 200g of Evexia Thriv Penne Pasta
  • 50ml Extra Virgin Olive Oil
  • 2 large sticks Celery, finely chopped
  • ½ onion, finely chopped
  • 1 piece of garlic, finely chopped
  • 1 chilli finely chopped
  • 30g fresh rosemary
  • 200g diced pancetta
  • 600g Italian tomato sauce or passata
  • Parmesan, basil and black pepper to garnish.

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METHOD:

1. Heat the oil in a large saucepan over a medium heat and add the chopped celery, garlic, onion, chilli, rosemary and pancetta. Fry for about 10/15 minutes, until nicely browned but not burnt.

2. Add the 600g of passata, and then add the fresh pasta. Cook together for ten minutes, or until the pasta is softened.

3. When is all ready to go grate a small chunk of parmesan on top, drizzle with a bit of oil and add torn basil and black pepper.

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