GLUTEN FREE MENU
To prepare a menu for coeliac friends has become much easier than before .Most important is to substitute the usual crackers, bread sticks and pasta we use with those with the 'Crossed Grain Symbol', nowadays easily available in supermarkets.
Attention not to use tools, dishes, boards or pans where there can still be some flour traces.
A pasta dish such as Penne in Salsa agli Aromi
An incredibly Tuscan dish : Fagioli al Fiasco
One of the most difficult choices is the dessert, and so we choose something fresh and pleasant for everybody:
PERE ALLO ZABAIONE
2 spoonfuls honey
½ glass white wine
½ l. water
For the zabaione:
4 spoonfuls sugar
4 egg yolks
Peel the pears ,cut them in twelve and remove the cores. Place them in a heatproof dish with ½ litre of water,the wine,the sugar,the honey and the cloves. Cook for approximately 10 minutes over a low flame. Leave the pears to cool . Prepare the zabaione: beat the egg yolks with the sugar until you have a frothy mixture. Add the marsala and cook in a double boiler,beating all the time,until the volume doubles,without bringing the mixture to the boil. . Pour the zabaione into a dish .Drain the pears and place the pears on top in a fan shape (or vice versa).