25+ Irresistible Friday Gluten-Free Italian Recipesfor Every Taste

Fridays are all about unwinding after a long week, and what better way to celebrate the start of the weekend than with a delicious gluten-free Italian meal?

Italian cuisine is renowned for its rich flavors, comforting textures, and fresh ingredients.

Whether you’re preparing for a relaxed family dinner or a gathering with friends, these 25+ Friday gluten-free Italian recipes will ensure you have a feast that everyone can enjoy.

From flavorful pasta dishes to mouthwatering pizza and savory sides, you’ll discover a variety of gluten-free recipes that stay true to the traditional flavors of Italy.

These dishes not only taste incredible but are also simple to prepare, making your Friday night meal hassle-free.

Let’s dive into these mouthwatering recipes that will elevate your Friday nights to a whole new level!

25+ Irresistible Friday Gluten-Free Italian Recipesfor Every Taste

Finding gluten-free options that still capture the essence of Italian cuisine can sometimes be a challenge, but with these 25+ Friday gluten-free Italian recipes, you have a variety of options that bring the best of Italy right to your plate.

From fresh salads and savory pasta dishes to indulgent pizzas and hearty main courses, these recipes are perfect for your Friday night feast.

By choosing fresh, high-quality ingredients and embracing gluten-free alternatives, you can enjoy all the flavors you love without compromise.

So, go ahead and try these recipes next Friday—you’ll be celebrating the weekend with authentic, delicious Italian meals that cater to everyone’s dietary needs.

Gluten-Free Italian Margherita Pizza

This classic Margherita pizza is made gluten-free without compromising on flavor. With a crispy gluten-free crust, fresh mozzarella, ripe tomatoes, basil, and a drizzle of olive oil, this pizza brings the essence of Italy straight to your table. It’s a simple yet flavorful dish that’s perfect for a Friday night, and you’ll never miss the gluten!

Ingredients:

• 1 gluten-free pizza dough (store-bought or homemade)
• 1 cup fresh mozzarella, sliced
• 2 medium tomatoes, thinly sliced
• 1 tablespoon olive oil
• Fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up.
2. Roll out the gluten-free pizza dough on a piece of parchment paper to your desired thickness.
3. Transfer the dough (with parchment paper) to a baking sheet or preheated pizza stone.
4. Bake the crust for 8-10 minutes or until it starts to turn golden.
5. While the crust is baking, slice the tomatoes and mozzarella.
6. Once the crust is ready, remove it from the oven and layer the pizza with sliced mozzarella and tomatoes.
7. Drizzle with olive oil, season with salt and pepper, and return to the oven for another 8-10 minutes until the cheese is melted and bubbly.
8. Remove from the oven and top with fresh basil leaves.
9. Slice and serve immediately.

This gluten-free Margherita pizza is a perfect Friday dinner that’s quick, delicious, and satisfying. With its crisp gluten-free crust and fresh toppings, it provides all the flavor of a traditional Italian pizza without the gluten. It’s a great option for anyone following a gluten-free diet, and it’s sure to become a favorite in your weekly dinner rotation.

Gluten-Free Eggplant Parmesan

Gluten-free eggplant Parmesan is a comforting and hearty Italian dish that can be enjoyed by everyone, regardless of dietary restrictions. The eggplant is breaded in gluten-free breadcrumbs, then layered with marinara sauce and melted mozzarella for a truly satisfying meal. Serve it with a side of gluten-free pasta or a simple salad for a complete meal.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 ½ cups gluten-free breadcrumbs
• ½ cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce (ensure it’s gluten-free)
• 1 ½ cups mozzarella cheese, shredded
• Fresh basil, chopped
• Olive oil for frying
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat it with the breadcrumb mixture, pressing lightly to ensure an even coating.
4. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
5. Transfer the fried eggplant slices to the prepared baking sheet and layer them with marinara sauce and shredded mozzarella cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Top with fresh basil before serving.

This gluten-free eggplant Parmesan is the perfect comfort food for a Friday night. The combination of crispy breaded eggplant, rich marinara sauce, and melted mozzarella creates a dish that’s both indulgent and satisfying. It’s a great option for anyone craving a classic Italian meal without gluten, and it pairs wonderfully with a glass of red wine for a truly Italian experience.

Gluten-Free Risotto alla Milanese

Risotto alla Milanese is a creamy, fragrant Italian dish flavored with saffron. This gluten-free version is just as rich and indulgent as the traditional, made with Arborio rice and a perfect balance of saffron and Parmesan cheese. It’s a great main course or side dish for your Friday dinner, offering a luxurious taste of Italy.

Ingredients:

• 1 ½ cups Arborio rice
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 4 cups chicken or vegetable broth (ensure it’s gluten-free)
• 1/4 teaspoon saffron threads
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a small bowl, soak the saffron threads in 2 tablespoons of warm broth for about 10 minutes.
2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the Arborio rice and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
4. Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
5. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the saffron-infused broth, Parmesan cheese, salt, and pepper. Adjust seasoning as needed.
7. Remove from heat and let it sit for a couple of minutes before serving.

Gluten-free Risotto alla Milanese is a luxurious, aromatic dish that brings the flavors of Italy to your dinner table. The combination of creamy rice, saffron, and Parmesan creates a sophisticated, rich flavor that makes it perfect for a special Friday meal. This dish is also versatile, so feel free to add your favorite proteins or vegetables to customize it. It’s a comforting, gluten-free delight that will leave you satisfied and craving more.

Gluten-Free Lasagna with Ricotta and Spinach

This gluten-free lasagna with ricotta and spinach is a comforting, rich, and cheesy dish perfect for a cozy Friday night. The gluten-free lasagna sheets are layered with a delicious blend of ricotta, spinach, marinara sauce, and mozzarella, creating a mouthwatering experience that’s just as satisfying as traditional lasagna.

Ingredients:

• 12 gluten-free lasagna noodles
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 4 cups spinach, fresh or frozen (thawed and drained)
• 3 cups marinara sauce (gluten-free)
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the gluten-free lasagna noodles according to the package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat and sauté the garlic until fragrant, about 1 minute. Add the spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
3. In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, and egg. Stir in the cooked spinach mixture and season with salt and pepper.
4. In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom. Layer 3 lasagna noodles over the sauce, followed by a generous portion of the ricotta and spinach mixture. Repeat the layers until all noodles and filling are used, finishing with a layer of marinara sauce and the remaining mozzarella cheese on top.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbly.
6. Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil.

This gluten-free lasagna with ricotta and spinach is the ultimate comfort food, with layers of creamy cheese, savory spinach, and rich marinara sauce. It’s perfect for a Friday dinner when you’re craving a hearty and satisfying meal that’s free from gluten. The combination of textures and flavors makes this dish a crowd-pleaser, and it pairs beautifully with a light salad or garlic bread. A gluten-free version of this classic Italian dish proves that you don’t need gluten to enjoy lasagna at its finest!

Gluten-Free Chicken Piccata

Gluten-free Chicken Piccata is a deliciously zesty Italian dish that features tender chicken breasts in a tangy lemon, caper, and white wine sauce. This gluten-free version uses almond flour for a crispy, golden coating, making it a perfect Friday night meal. The bold flavors and light texture make it an irresistible choice for dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup almond flour (or gluten-free flour blend)
• 3 tablespoons olive oil
• 1/3 cup fresh lemon juice
• 1/3 cup white wine
• 2 tablespoons capers, drained
• 2 tablespoons unsalted butter
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Dredge each piece in almond flour, coating both sides evenly.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the white wine and lemon juice, scraping the brown bits from the bottom of the pan. Cook for 2-3 minutes to reduce the sauce slightly.
4. Stir in the capers and butter, cooking for another minute until the butter is melted and the sauce thickens.
5. Return the chicken to the skillet and coat it in the sauce. Cook for another 2-3 minutes, allowing the chicken to soak up the flavors.
6. Remove from heat and sprinkle with fresh parsley before serving.

Gluten-free Chicken Piccata is a light, flavorful dish that’s perfect for a Friday dinner. The crispy chicken, combined with the tangy lemon sauce and briny capers, creates a harmonious balance of flavors that will satisfy your taste buds. This dish pairs beautifully with a side of gluten-free pasta, rice, or roasted vegetables, making it a versatile and delicious option for your gluten-free menu. It’s an elegant yet simple meal that’s easy to prepare and always impresses.

Gluten-Free Tiramisu

A classic Italian dessert, gluten-free Tiramisu is a decadent treat that layers coffee-soaked gluten-free ladyfingers with rich mascarpone cream. This gluten-free version of the traditional dessert is creamy, indulgent, and perfect for ending your Friday night meal on a sweet note.

Ingredients:

• 2 cups brewed strong coffee, cooled
• 1 tablespoon dark rum or Marsala wine (optional)
• 3 large egg yolks
• 1/3 cup granulated sugar
• 1 ½ cups mascarpone cheese
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 24-30 gluten-free ladyfingers
• Unsweetened cocoa powder for dusting
• Dark chocolate shavings (optional)

Instructions:

1. In a medium bowl, combine the brewed coffee and rum (if using). Set aside.
2. In a separate bowl, whisk the egg yolks and sugar together until pale and thick, about 3-4 minutes. Add the mascarpone cheese and whisk until smooth.
3. In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until combined.
4. Quickly dip each gluten-free ladyfinger into the coffee mixture (don’t soak them too long), then layer them in the bottom of a 9×9-inch baking dish.
5. Spread half of the mascarpone cream mixture over the ladyfingers and smooth it out. Add another layer of dipped ladyfingers and top with the remaining mascarpone mixture.
6. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together.
7. Before serving, dust with unsweetened cocoa powder and sprinkle with chocolate shavings, if desired.

This gluten-free Tiramisu is the perfect way to end your Friday meal with a touch of elegance and sweetness. The creamy mascarpone filling paired with the coffee-soaked ladyfingers creates a truly indulgent dessert that’s rich in flavor but light in texture. Whether you’re celebrating a special occasion or simply treating yourself to a delicious dessert, this gluten-free Tiramisu is sure to impress and satisfy your sweet tooth. It’s an Italian classic reimagined for those with dietary restrictions, offering all the indulgence without the gluten.

Gluten-Free Margherita Pizza

This classic Margherita pizza is made gluten-free, topped with fresh mozzarella, basil, and a delicious homemade tomato sauce. It’s light, flavorful, and perfect for those craving the authentic taste of Italy without the gluten. The combination of simple, fresh ingredients makes this pizza a timeless favorite.

Ingredients:

• 1 gluten-free pizza crust (store-bought or homemade)
• 1 cup tomato sauce (gluten-free)
• 8 oz fresh mozzarella cheese, sliced
• 1/2 cup fresh basil leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat your oven to 475°F (245°C) and prepare your gluten-free pizza crust according to the package or recipe instructions.
2. Spread the tomato sauce evenly over the pizza crust, leaving a small border around the edges.
3. Arrange the fresh mozzarella slices over the sauce, ensuring they are evenly distributed.
4. Drizzle with olive oil and sprinkle with salt and pepper to taste.
5. Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.
6. Once out of the oven, top with fresh basil leaves and sprinkle with red pepper flakes if desired.
7. Slice and serve immediately.

This gluten-free Margherita pizza is a simple yet satisfying dish that brings the fresh flavors of Italy to your table. The crispy crust, gooey mozzarella, and fragrant basil create a balanced combination that’s both light and full of flavor. Whether you’re making pizza night at home or serving it for a family gathering, this Margherita pizza will be a hit. The best part is that it’s entirely gluten-free, so everyone can enjoy it without compromise.

Gluten-Free Eggplant Parmesan

This gluten-free eggplant Parmesan is a rich and comforting Italian dish that layers breaded eggplant with marinara sauce and melted cheese. The eggplant is coated with gluten-free breadcrumbs, making it crispy on the outside while staying tender on the inside. This dish is perfect for a meatless Friday dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 eggs, beaten
• 2 cups gluten-free breadcrumbs
• 1 ½ cups marinara sauce (gluten-free)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, chopped
• Olive oil for frying
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants and sprinkle them with salt to draw out excess moisture. Let them sit for about 30 minutes, then pat dry with paper towels.
3. Dip each eggplant slice into the beaten eggs, then coat in gluten-free breadcrumbs.
4. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown and crispy on both sides. Set aside on a paper towel-lined plate to drain.
5. In a baking dish, spread a thin layer of marinara sauce. Layer the fried eggplant slices on top, followed by more marinara sauce and a sprinkle of mozzarella and Parmesan cheeses.
6. Repeat the layering process until all the eggplant slices are used, finishing with a layer of cheese on top.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the dish is heated through.
8. Garnish with fresh basil and serve hot.

Gluten-free eggplant Parmesan is a satisfying and hearty dish that proves you don’t need breadcrumbs with gluten to create a delicious meal. The crispy, golden eggplant paired with the rich marinara sauce and melty cheese makes for a comforting dish that’s perfect for a Friday night dinner. Serve it with a side salad or gluten-free pasta for a complete meal. This recipe is sure to become a favorite in your gluten-free meal rotation!

Gluten-Free Risotto with Mushrooms and Parmesan

This creamy and savory gluten-free risotto is made with Arborio rice, fresh mushrooms, and a generous helping of Parmesan cheese. The slow cooking process results in a rich and velvety texture, making it a luxurious dish that’s perfect for a Friday night dinner. It’s naturally gluten-free and perfect for mushroom lovers.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cups vegetable broth (gluten-free)
• 1 cup white wine
• 2 cups fresh mushrooms, sliced (such as cremini or button mushrooms)
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a medium saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a large pan or skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook for another 5-7 minutes until they release their moisture and become tender.
4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. Pour in the white wine and let it cook off, stirring constantly.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is cooked through and creamy, about 20-25 minutes.
7. Stir in the Parmesan cheese and butter, and season with salt and pepper to taste.
8. Remove from heat and let it sit for a few minutes. Garnish with fresh parsley before serving.

This gluten-free risotto with mushrooms and Parmesan is the ultimate comfort food for a Friday night dinner. The creamy texture of the Arborio rice combined with the earthy flavor of the mushrooms creates a dish that’s both satisfying and luxurious. The addition of Parmesan cheese adds a delightful sharpness, while the butter makes the dish silky smooth. It’s perfect as a main course or a side dish to pair with grilled chicken or seafood. This recipe is a must-try for anyone who loves rich, savory Italian cuisine that’s naturally gluten-free.

Gluten-Free Lasagna

This gluten-free lasagna offers all the comfort and flavors of traditional Italian lasagna, with layers of gluten-free pasta, rich marinara sauce, creamy ricotta cheese, and savory ground beef. The dish is baked to perfection, with a bubbly, golden top that is sure to impress. It’s perfect for a family dinner or any occasion that calls for a hearty, satisfying meal.

Ingredients:

• 12 gluten-free lasagna noodles (store-bought or homemade)
• 1 lb ground beef (or turkey for a lighter option)
• 2 cups marinara sauce (gluten-free)
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the gluten-free lasagna noodles according to the package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 7-8 minutes. Drain any excess fat.
4. Stir in the marinara sauce and season with salt and pepper. Let the sauce simmer on low heat for about 10 minutes.
5. In a separate bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese. Season with a pinch of salt and pepper.
6. In a greased baking dish, spread a thin layer of marinara sauce, followed by a layer of lasagna noodles. Add a layer of the ricotta mixture, then a layer of the meat sauce. Sprinkle with mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of mozzarella and Parmesan cheese on top.
7. Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
8. Let the lasagna cool for 10 minutes before serving. Garnish with fresh basil and enjoy.

This gluten-free lasagna is the ultimate comfort food that brings the taste of Italy to your dinner table without the gluten. The layers of rich meat sauce, creamy ricotta, and gooey mozzarella create a perfect balance of textures and flavors. It’s a crowd-pleaser that works well for special occasions or casual family meals. The hearty dish can be made ahead and reheated, making it perfect for a stress-free Friday night dinner.

Gluten-Free Frittata with Spinach and Feta

This gluten-free frittata is a flavorful and satisfying Italian-inspired dish that combines eggs, fresh spinach, and tangy feta cheese. It’s versatile, quick to prepare, and can be enjoyed for breakfast, brunch, or dinner. With a golden, fluffy texture and savory flavor, this frittata will easily become a staple in your gluten-free recipe collection.

Ingredients:

• 8 large eggs
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium ovenproof skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper and sauté until soft, about 5-7 minutes.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper.
4. In a bowl, whisk the eggs with Parmesan cheese and crumbled feta. Pour the egg mixture into the skillet with the vegetables, stirring gently to combine.
5. Cook on the stovetop for 3-4 minutes, allowing the edges to set. Then transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is fully set and slightly golden on top.
6. Remove from the oven and let the frittata cool for a few minutes before slicing. Garnish with fresh parsley and serve.

This gluten-free frittata is a light yet satisfying dish that’s perfect for any meal. The combination of spinach and feta offers a delicious contrast of flavors, while the eggs provide a fluffy and filling base. It’s an easy-to-make dish that can be prepared ahead of time and enjoyed hot or cold. Whether for a casual dinner or a special brunch, this frittata is sure to become a gluten-free favorite in your kitchen.

Gluten-Free Tiramisu

This gluten-free tiramisu is the perfect way to end your Friday night meal on a sweet note. Made with gluten-free ladyfingers, mascarpone cheese, and espresso, this dessert is rich, creamy, and full of the classic flavors of Italy. It’s layered with cocoa powder and served chilled, making it a decadent treat for any occasion.

Ingredients:

• 1 package gluten-free ladyfingers
• 2 cups mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup brewed espresso, cooled
• 2 tablespoons rum or coffee liqueur (optional)
• Unsweetened cocoa powder for dusting
• Dark chocolate shavings for garnish (optional)

Instructions:

1. In a large bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
2. In a shallow dish, combine the cooled espresso with the rum or coffee liqueur, if using.
3. Quickly dip the gluten-free ladyfingers into the espresso mixture, making sure not to soak them too long. Arrange a layer of dipped ladyfingers in the bottom of a 9×9-inch baking dish.
4. Spread half of the mascarpone mixture over the ladyfingers, smoothing it into an even layer.
5. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
6. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
7. Before serving, dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.

This gluten-free tiramisu offers all the rich, indulgent flavors of the traditional Italian dessert without the gluten. The creamy mascarpone filling, espresso-soaked ladyfingers, and dusting of cocoa create a layered dessert that’s as satisfying as it is delicious. It’s a show-stopping treat for any occasion, perfect for serving after a hearty meal. Make this gluten-free tiramisu ahead of time, and you’ll have a delightful dessert ready for your Friday night dinner.

Gluten-Free Caprese Salad

A simple and refreshing gluten-free Caprese Salad celebrates the best of Italian ingredients. With fresh tomatoes, creamy mozzarella, and fragrant basil, all drizzled with olive oil and balsamic glaze, this salad is a perfect light dish or side to complement your meal. It’s quick to prepare, visually stunning, and packed with bright, fresh flavors.

Ingredients:

• 4 ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1 bunch fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze
• Salt and pepper to taste

Instructions:

1. Arrange the sliced tomatoes and mozzarella on a large serving platter, alternating each slice.
2. Tuck fresh basil leaves between the slices of tomato and mozzarella.
3. Drizzle the olive oil and balsamic glaze over the top.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional fresh basil leaves if desired.

This gluten-free Caprese Salad is a delightful and light addition to any meal. Its combination of ripe tomatoes, fresh mozzarella, and basil is a classic Italian trio that never goes out of style. With the drizzle of balsamic glaze, this salad offers the perfect balance of sweetness, acidity, and richness. Whether you’re looking for a quick appetizer or a refreshing side dish, this Caprese Salad is sure to impress your guests.

Gluten-Free Risotto with Mushrooms

A creamy, rich risotto made with fresh mushrooms is an indulgent gluten-free Italian dish that brings comfort to your dinner table. The key to a perfect risotto is stirring in broth gradually and allowing the rice to absorb it slowly, resulting in a smooth, velvety texture. The mushrooms add an earthy depth of flavor, making this dish a must-try for mushroom lovers.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth (or chicken broth)
• 1 cup dry white wine
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cups fresh mushrooms (shiitake, cremini, or button), sliced
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
3. Add the sliced mushrooms and cook for another 5-6 minutes until they release their moisture and begin to brown.
4. Stir in the Arborio rice and cook for 2-3 minutes until lightly toasted.
5. Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
6. Begin adding the warm broth, one ladle at a time, stirring constantly and letting the rice absorb the liquid before adding more. Continue this process for 20-25 minutes, until the rice is creamy and tender.
7. Stir in the Parmesan cheese and butter, and season with salt and pepper to taste.
8. Garnish with fresh parsley and serve immediately.

This gluten-free mushroom risotto is an elegant and comforting dish that’s perfect for a special Friday dinner. The earthy flavors of the mushrooms paired with the creamy rice create a luxurious texture and taste. By gradually adding the broth, you create a risotto that’s rich and full of flavor. It’s a dish that showcases the beauty of simple, high-quality ingredients and is sure to become a favorite.

Gluten-Free Polenta with Tomato Sauce and Basil

Gluten-free polenta topped with a rich, savory tomato sauce and fresh basil is a simple yet satisfying Italian dish. The creamy polenta provides a perfect base for the tangy, homemade tomato sauce, making it an excellent side dish or main course. The addition of fresh basil brings a pop of color and a burst of flavor to this classic Italian comfort food.

Ingredients:

• 1 cup cornmeal (fine or medium grind)
• 4 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup homemade or store-bought gluten-free tomato sauce
• Fresh basil leaves for garnish
• Parmesan cheese (optional)

Instructions:

1. In a medium saucepan, bring the water or broth to a boil. Add the salt and olive oil.
2. Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
3. Lower the heat and continue to cook, stirring frequently, for 20-25 minutes, until the polenta thickens and becomes creamy.
4. In a separate saucepan, heat the tomato sauce over medium heat until warmed through.
5. Spoon the polenta onto serving plates, and top with the tomato sauce.
6. Garnish with fresh basil leaves and Parmesan cheese, if desired.
7. Serve immediately and enjoy.

This gluten-free polenta with tomato sauce and basil is a classic Italian comfort dish that offers a wonderful balance of textures and flavors. The creamy polenta serves as a perfect canvas for the rich and tangy tomato sauce, and the fresh basil elevates the dish with a burst of freshness. Whether served as a side or a main dish, it’s a hearty and satisfying choice for a Friday night meal. It’s also incredibly versatile, allowing for the addition of other toppings such as cheese or sautéed vegetables for extra flavor.

Note: More recipes are coming soon!