Today I have a recipe to share with you. During my holiday to Italy we stayed in Hotel Drumlerhof. The hotel’s owner has celiac disease and this means that someone who needs to eat gluten free can stay and eat in the hotel without any cares. In every room there is a brochure which explains what celiac disease is and what eating gluten free entails. It also warns those who don’t need to eat gluten free about the dangers of cross contamination and asks them to keep this in mind when using the buffet. Every day you could choose whether to eat the daily menu (6 courses) or a la carte. Buffets are usually very scary for celiacs. People can ladle their own food and cross contamination is the norm rather than an exception. As a personal rule I generally don’t eat from buffets, I consider the risk too high. At hotel Drumlerhof this was not the case. The buffet was very safe. All precautions were taken to make it as safe as possible for celiacs. The gluten free food was carefully sectioned off from the food containing gluten. The salad bar was completely gluten free. One night we also had a desert bar. There were almost 20 desserts, 17 of which were gluten free!! The 3 desserts with gluten were on a separate section of the table (separated off with red ribbon) with a clear warning.
On the menu cards for the daily menu a recipe was included for one of the dishes in the menu. Today i’m sharing one of those recipes with you.
Recipe for Spaghetti aglio olio (Garlic spaghetti)
- 500 grams of uncooked Glutenfree spaghetti
- 6 cloves of garlic, thinly sliced
- 110 ml olive oil
- 1/4th teaspoon red pepper flakes
- salt and freshly ground black pepper to taste
- 4 tablespoons chopped fresh parsley
- 100 grams finely grated Parmesan cheese
Bring a large pot of slightly salted water to a boil. Cook the spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite. Drain and transfer to a pasta bowl. Combine garlic and olive oil in a cold frying pan. Cook over medium heat to slowly toast the garlic (about 10 minutes). Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown (about another 5 minutes). Remove pan from heat. Stir red pepper flakes, black pepper, and salt into the pasta. Pout in olive oil and garlic and sprinkle on the parsley and half the Parmesan cheese. Stir until combined. Serve pasta topped with the remaining Parmesan cheese.
The spaghetti aglio olio. All glutenfree plates were clearly marked by a stripe of the brown sauce. Unfortunately I didn’t think to take a picture before cutting up the spaghetti.
I hope you enjoy this dish as much as I did!