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Diagnosis and treatment of celiac disease

Diet for celiac disease

Gluten-free Trofie pasta with diced potatoes

Gluten-free Trofie pasta with diced potatoes

Ingredienti per 4 persone: 

320 g of gluten-free trofie pasta
2 boiled potatoes
300 g of cherry tomatoes
extra virgin olive oil
1 tablespoon of pine nuts
2 cloves of garlic
100 g of provolone cheese
Basil leaves
Mint leaves
80 g of pecorino cheese
Salt and pepper as required


Dice the boiled potatoes and the provolone cheese. Cut the cherry tomatoes in half and sauté them in a non-stick pan with 3 tablespoons of oil and one clove of garlic. Add salt, pepper and pine nuts whilst keeping the sauce warm. Liquidize the other garlic clove with the basil, mint, 4 tablespoons of oil, salt and pepper. Mix together the cherry tomato sauce, diced potatoes and provolone cheese. Boil the trofie pasta in salted water according to the package directions, drain and toss the pasta in the pan with the sauce. Add splashes of cooking water to keep moist. Garnish with shavings of pecorino cheese and serve.

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