Viviana Gluten Free Pasta Recipe

Viviana Gluten Free Pasta Recipe: We always love it when our friends share a recipe with us using our gluten free pasta.  The Viviana gluten free pasta used in this recipe was our gluten free sweet potato orzo.  The recipe comes from Chef Oonagh, a friend we met at the Gluten and Allergen Free Expo in Dallas this past year.  She is a wonderful chef, and very knowledgeable in gluten free cooking and gluten free eating topics.  Visit her face book page for more recipes@Gluten-Free-Cooking-With-Oonagh

 

Braised Pork with Hard Apple Cider

Here's the photo of my pork in hard apple cider with a tower of your sweet potato orzo, plus recipe.  I included the pork recipe with the photo.

With all the rushing around before Christmas and all the fudge, toffee, fruit cake, cheesecake and other goodies I was making, I adapted one of my old recipes by throwing it in the slow cooker and leaving it alone. My original recipe pan fried skinless, boneless chicken breast with apple slices, onion and hard apple cider, and then pureed the cooked liquid, added cream and thickened. Lovely, but I didn't have the time. So I almost literally threw cubes of boneless pork spare ribs in the slow cooker with apple, onion, cider, left it to cook, added some grain Dijon mustard, thickened it and served it with Viviana gluten free sweet potato orzo.

Note: We used to be told that hard apple cider was gluten free. Now unfortunately, and for no reason I can understand, too many hard apple ciders are being fermented with barley and therefore no longer gluten free. So check the label to be sure it is clearly labeled gluten free.

I grew up on what we just call ‘cider’ in England, including ‘scrumpy’ straight from the farm and probably of a higher alcoholic content than factory produced cider. You can also make this with regular apple cider.

2 tablespoons (30ml) olive oil

2 tablespoons (30ml) butter

2 Granny Smith or Gala, Fuji, Braeburn apples, peeled, cored and roughly chopped,

1 onion, peeled and roughly chopped

1-2 cloves garlic, peeled and finely crushed

1+1/2 lb boneless pork spare ribs, cut into 2 inch chunks

1 x 12 oz (355ml) bottle of hard cider or apple juice

½ cup (120 ml) gf chicken stock

salt and pepper

1/2 tablespoon dried sage.

1 tbsp (15ml) gf cornstarch (cornflour in UK) blended with water (optional)

1/2 c (120ml) whipping/heavy cream – optional

1-2 tsp grain Dijon mustard

1. Add olive oil and butter to skillet, add pork, apple and onion to pan, and brown over medium heat. If you have a slow cooker than can be used on a stove top, brown pork etc in slow cooker. If not, brown in skillet and then transfer pork etc to slow cooker.

2. Add cider, chicken stock, sage, salt and pepper and leave to cook. Timings do depend on your slow cooker. Stove top, the pork was tender in less than an hour. Thicken with cornstarch if necessary, add cream if wanted and cook together for a further 3 minutes over gentle heat. Taste and adjust seasoning.

3. I served this with Viviana Foods gluten free sweet potato orzo, mixed with some butter and chopped fresh parsley.

You can read Chef Oonagh's gluten free blog at www.royaltemptations.com/blog , get her cookbook, Delicious Gluten Free Cooking and like her on Facebook at Gluten Free Cooking with Oonagh. Listen to her radio segment 'Not your Whaskwawy Whabbit Food' on her blog as well as watch her regular appearances on NH's ABC Cooks Corner.

Gluten Free Pasta by Viviana

     Gluten free pasta by Viviana simply means that each and every day we're making gluten free pasta in a certified gluten, dairy, egg, nut, soy, casein free facility.  Our job is to make a gluten free pasta that is delicious, healthy and safe eating for our gluten and allergy intolerant friends.

 

 

Here we are in San Mateo, CA at the Gluten and Allergen Free Expo In January, 2014.

 

     Last year we were the "new kid" on the block.. taking our samples on the road to shows such as the Fancy Food Show, Expo West and recently we've been attending Gluten Allergen Free Expos across the country.  We have had the opportunity to meet and share our product with many wonderful people who continually express their gratitude for our efforts.

     We are continuing to grow as a company and expect our volume to increase this year.  We have been adding more retail locations every day and that makes the gluten free pasta manufacturing kitchen a busy place. I thought you might like an insiders peek into the everyday lives of our awesome kitchen staff.
 

 

A typical day starts by loading the pasta machine up with ingredients and twisting off the gluten free pasta.  This day happened to be Plain Linguine day.  The machine has a whole different look on Orzo days.



 

Once the pasta is out of the machine it is spread out, hand cut and set onto the drying racks. 

Here's Nick taking on plain linguine.

 

 

A perfect cut....linguine racks and more racks to go! 

 

 Devon takes great care in weighing out the pasta before packaging...if it says 8ounces on the label..it better be 8 ounces going into the boxes/packaging and fortunately, he takes that very seriously. 

 

 

Marvin is adding the final seal and filling the cases for delivery.  He usually keeps everyone on their toes, and every once in a while, you can hear him singing.

 

And our kitchen manager Estella has an infectious smile.  She keeps our staff busy and makes sure the final gluten free pasta product is what you can and should expect from us.