I always like to try and do something a little different in the kitchen, and when I am asked to come up with an original and unique idea based on Catelli gluten-free pasta, my brain went a mile a minute shooting off any insane idea it could come up with. You know I love bacon and you know I love maple syrup. The only question was how to get it to become one with the gluten-free penne pasta that Catelli makes?
I am no stranger to taking on a food challenge, and as my daughter said to me when she ate this amazing recipe I created “home run daddy”.
From the mouth of a true fan.
GLUTEN-FREE BACON GOAT CHEESE PASTA
1/2 box of gluten-free CATELLI PENNE PASTA
70 grams of goat cheese
3 slices of gluten-free bacon
1/2 cup of sunflower oil
1 tbsp real maple syrup
1 food syringe
(As a ‘food making’ side note, it’s best to cook the pasta a few days ahead of time and let it sit for a day or so in the fridge to harden. This allows you to easily hold and work with the pasta for the later steps of this recipe.)
- Cook the 3 slices of bacon until flimsy. The bacon needs to be super soft, but fully cooked in order for this whole thing to play out well in the end (this is all considering the size of the food syringe you’re going to use). I cooked them on the stove, but cooking them in the microwave is just as effective. (I would suggest on a microwavable plate on High for 45 seconds).
- Place between some paper towel and get as much of the grease off as you can. Set it aside.
- Chop all the bacon into teeny tiny bits. You can use a blender, I choose to use scissors. If you’re using a fine tipped syringe, you might opt for a food processor or if you’re going to use a child’s medicine syringe like I did, you don’t have to go to crazy with the size of the bacon pieces.
- Melt goat cheese in small bowl for 40 seconds in microwave. It should sort of be a texture like cottage cheese or a whipped peanut butter. Not hard, but easy to stir.
- Add bacon to goat cheese a little at a time. Making sure to stir each new application of meat until ALL is mixed well.
- Cram the mixture into the food syringe.
- While holding one end of the Catelli gluten-free penne with your thumb, squeeze the bacon/cheese mixture in. Don’t overfill, just enough to fill the inside of the pasta. Too much will cause the gluten-free pasta to break apart. (pro tip: slowly pull the syringe out of the middle of the pasta while you depress the plunger). Fill all the pasta and set on a plate.
- Pour sunflower oil on a pan and add maple syrup on top.
- Heat pan on med.- high until maple syrup starts to slightly bubble. Stir in all the liquid in the pan to mix somewhat evenly.
- Add pasta in handful amounts. Cook only with these amounts at a time.
- Don’t mix with a utensil, shake pan to cover pasta in hot maple oil.
- Cook for 4-6 minutes each.
- Remove from pan with sieve to allow access oil to drip. Add to plate with presentation side of your choice.
While we’re at it. Here’s a great little list of Catelli Pasta facts that you might want to take a look at or even share with your pals? Maybe even go to the site (http://www.catelli.ca) and see whats happening there? I dunno. Your choice. -Jordan
- Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.
- Available in Spaghetti, Fusilli, Penne and Macaroni (photo attached).
- Delicious taste, smooth texture.
- Produced in a dedicated gluten free facility.
- Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.
- Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).
- 310 calories, 2 grams of fat per serving (85 g) of pasta.
- Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.
- Cholesterol and preservative free.
- Easy to digest, with the great taste and texture of regular pasta.
- Available at all major retailers across Canada, in the pasta aisle.