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Continue reading →: Sauteed Spinach with GarlicThis is a fantastic and easy to prepare side dish to balance any hearty meal. This dish takes less than 10 minutes to complete – I do not recommend preparing in advance, as if you do, it sadly turns mushy, and so leave for the final minutes prior to serving…
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Continue reading →: Creamy Polenta with Parmesan
I love a creamy, satisfying polenta to complement a hearty dish, such as pot roast, one of my heartiest meals to prepare, or even, particularly for anyone gluten free, as a substitute for pasta as a base to be topped, perhaps, with a spicy Bolognese sauce, with a side of…
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Continue reading →: Pasta alla Puttanesca con Tonno
Puttanesca con Tonno is a comforting and tasty italian sauce that may be made almost entirely from pantry ingredients. This is an easy to make sauce that may be made up to 3 days in advance. The additional time to settle actually enhances the flavor of this sauce, making it…
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Continue reading →: Braised Pork Neck over Mushrooms and PotatoesTodd and I recently visited Palermo, Sicily, for a winter vacation. We hit the town! On our first night, we walked along the beach near our apartment located in Mondello and shopped in a nearby market, picking up local treats…and…on our second night…we hit the town! We watched a delightful…
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Continue reading →: Panelle – Chickpea Flour Pancake“Palermo Street Food” Panelle is a popular and readily available street food in Palermo (along with arancina (fried rice balls, often stuffed with prosciutto – for another post, but will be gluten free!)), among other tasty dishes! Traditionally prepared with chickpea flour, salt and pepper (and sometimes freshly chopped rosemary),…
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Continue reading →: Cod “alla Eoliana” – con CapperiI was inspired by this recipe after tasting the various fresh seafood available in Sicily, in particular, seasoned with tasty brined, slightly salted, con Capperi (this translates (by me) in English to with really good capers!). This dish includes braised cod, topped with sauteed cherry tomatoes, olives and onions, and…
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Continue reading →: Chicken Piccata with Capers Farmed from the Aeolian Island of Salina and Sauteed SpinachThis recipe for Chicken Piccata is inspired by my son and oldest child. Growing up, chicken piccata, to me, was buttery and indulgent. As it often called for a breaded coating on thin chicken breasts, I refrained from enjoying this meal over the years. However, when my son suggested I…
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Continue reading →: “Sfincione” gluten free Sicilian focaccia“Palermo Street Food”, but with a Gluten Free Crust Sfincione is a very popular street food in Palermo enjoyed by locals and tourists, sold in the squares, on carts at street corners and in the city’s bustling markets. Sfincione loosely translates as “thick sponge” and is traditionally a soft doughy pizza…
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Continue reading →: Homemade Chicken StockI love making chicken stock! Using a large stock pot, it is so easy and so comforting to make, and I will try to add as many good tips as I can. It is also a great way to make use of leftover vegetables and pantry staples after a chicken…
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Continue reading →: Gluten Free Monkfish Meatballs in Sugo all”Arrabiata (Spicy Tomato Sauce)
This is a recipe not necessarily from Palermo, but one I’ve made and enjoyed over the years. I first made this out of “Lidia’s Italian-American Kitchen” by Lidia Mattichio Bastianich, which was also the first time ever I was introduced to this delicious recipe and I have been making this…
Hello,
I’m Elaine
Welcome to Elaine Cooks! This site is dedicated to sharing healthy and delicious gluten-free Italian recipes. As an Italian-American diagnosed with celiac disease in 2003, I’ve removed wheat, barley, rye and oats from my diet, and since then have developed a number of recipes enjoyed by my family and friends that I would like to share!
I live in New York City with my husband, Todd, our dog Dash, a border collie mix from Idaho, and cat, Luna. I have 3 children, Jack, a graduate student, and Ella and Gwynnie, both in college. We enjoy skiing, traveling and cooking together!
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Elaine Cooks 