Mouthwatering Gluten-Free Italian Dinner Feast: Linguine alla Scoglio, Porcini Risotto & Chocolate Tiramisu

Allergens

Shellfish (in Linguine alla Scoglio), Dairy (in Risotto and Tiramisu)

Ingredients

• 1. 400g gluten
• free linguine 2. 300g clams, scrubbed and cleaned 3. 300g mussels, scrubbed and cleaned 4. 1 large garlic clove, minced 5. 2 cups cherry tomatoes, halved 6. 1 cup fresh basil leaves 7. 1 cup dry white wine 8. 1/4 cup olive oil 9. 2 cups arborio rice 10. 1 oz dried porcini mushrooms 11. 3 cups chicken broth, gluten
• free 12. 1/2 cup grated Parmesan cheese, gluten
• free 13. 6 large egg yolks 14. 1 cup heavy cream 15. 8 oz bittersweet chocolate, finely chopped 16. 1/4 cup cold brewed coffee 17. 2 cups mascarpone cheese 18. 1/3 cup sugar 19. 1 tsp vanilla extract 20. Salt and pepper, to taste

Instructions

1. Begin by making the Linguine alla Scoglio. In a large pot, boil salted water and cook the linguine according to package instructions until al dente. Set aside.
2. Heat olive oil in a large pan over medium heat. Add garlic and sauté for 1 minute.
3. Add mussels and clams, cook for 5 minutes or until they open. Remove from pan and set aside. Discard any that do not open.
4. In the same pan, add cherry tomatoes and cook until softened. Stir in white wine and simmer for 5 minutes.
5. Add cooked linguine to the sauce, stirring well. Season with salt and pepper.
6. For the Porcini Risotto, soak dried porcini mushrooms in hot water for 20 minutes, then drain and chop. In a pan, toast arborio rice until slightly golden.
7. In another pan, heat chicken broth and keep warm. Gradually add hot broth to the rice, stirring constantly until creamy and cooked through.
8. Stir in porcini mushrooms and Parmesan cheese. Season with salt and pepper to taste.
9. For the Chocolate Tiramisu, whisk together egg yolks, sugar, and vanilla extract in a bowl until pale and fluffy.
10. In another bowl, combine heavy cream and mascarpone cheese. Fold into the egg mixture gently.
11. Stir in cold brewed coffee and chopped chocolate until well combined.
12. Layer the tiramisu by placing half of the sponge cake or ladyfingers at the bottom of a serving dish. Spread half of the chocolate mixture over the layer, then repeat with remaining cake and chocolate mixture.
13. Chill in the refrigerator for 4 hours or overnight.

Chef’s Insight

This luxurious Italian feast showcases the best of gluten-free cuisine, with a focus on fresh seafood, earthy mushrooms, and decadent chocolate. Each dish is designed to tantalize your taste buds while providing an unforgettable dining experience.

Notes

Please ensure you use gluten-free ingredients and products to make this meal suitable for a gluten-free diet. Adjust cooking times according to your specific ingredients and appliances.