My Italian Gluten Free Feast

My Italian Gluten Free Feast is about creating a cosy family gathering, sharing laughs, stories, and amazing gluten-free Italian food. I love to serve My Italian Gluten Free Feast on large white platters creating an abundance of fresh flavours and colours. I love a long rustic table, candles flickering, glasses clinking with the aroma of garlic, herbs, and slow-cooked tomato sauce filling the air as loved ones gather around, passing plates and piling them high with goodness!

The feast includes::

Authentic Italian Chicken
Slow-braised in a rich tomato, garlic, and herb sauce, tender and bursting with traditional flavors passed down through generations (My Nonna, Aunties and Mum all cook this dish weekly)

Creamy Parmesan Polenta
Smooth, buttery, and naturally gluten-free, Perfect for capturing every drop of savory chicken sauce.

Oregano & Garlic Barramundi
Roasted golden barramundi fillets marinated in olive oil, fresh garlic, and oregano, zesty with a touch of lemon, crisped to perfection.

Tuscan Garden Salad
A refreshing mix of greens, tomatoes, fennel, and olives tossed in a balsamic vinaigrette with bright and vibrant colours.

Imagine your friends and family sitting around this table enjoying my Gluten Free Italian Feast!

Why I Love This Recipe

I love this recipe because this is authentic cooking from the heart and brings so much joy to others!

Ingredients

Enjoy creating this beautiful feast of happiness!

• CHICKEN THIGH CUTLETS: On the bone
• OREGANO : Diced
• SHALLOTS: Diced
• PASSATA: Always a staple in the pantry
• ONION: Finely sliced.
• GARLIC: Diced
• BARRAMUNDI FILLETS: Or you can choose your favourite fillet of fish with no bones
• POLENTA: The understated hero of this feast
• BUTTER: Never margarine
• PARMESEAN: You can ever have enough
• FRESH TOMATOES: Diced
• OLIVES: To mix through the tomatoes to create the salsa
• FRESH BASIL: The final touch

Instructions

Let’s get cooking! Guess what! There is no cooking!

1. Lets create magic! First step, heat a large frypan and drizzle with olive oil. Add garlic, oregano and onion. Then add your chicken thigh cutlets, skin down to brown for 5 minutes. Add the passata, season with salt and pepper. Leave to cook for 30 minutes on a simmering heat.
2. Preheat oven 180c and line a baking tray with baking paper. Place your fish fillets and sprinkle with oregano, salt and pepper. Drizzle with olive oil and bake for 20 minutes
3. Meanwhile, place a large pot of water on the cooktop and bring to boil. Then simmer. Add the polenta and stir for approx. 10 minutes (its very relaxing). Once cooked and creamy, add salt, parmesan and a knob of butter.
4. Toss together a Tuscan salad and place on the table. Make an italian salsa by dicing tomatoes, onion and olives. Place in a bowl, then drizzle with olive oil and white vinegar. Season with salt and pepper. By now, the chicken and fish will be beautifully cooked.
5. Place the fish on one of the white platters and drizzle with the italian salsa, fresh basil and lemon wedges
6. On the second platter, layer the polenta then the chicken, then the sauce. Complete with a sprinkling of fresh basil.

Tips And Tricks

Love easy dinner recipes? There are LOADS more in my new cookbook ‘Gather’. Order it by clicking this link!