As we get older, St. Patrick’s Day is all about the green coloured food, and less about the getting blackout drunk- errr at least it is for me!?
I decided to make gluten-free avocado fettuccine ‘alfredo’ with freshly grated parmesan and for dessert, chocolate lava cakes topped with pistachio gelato.
Ingredients for dinner (makes 4 servings or 2 large servings): 1 package Catelli gluten-free linguine, 3 avocados (pitted and removed from shell), 1/4 cup + 4 tbsp pecorino/romano cheese (divided), 4 cloves garlic, 1 cup milk (you might need to add more for a more liquid consistency), 1 tbsp salt, fresh ground pepper.
Instructions: boil a large pot on the stovetop. Place avocados, garlic, 1/4 cup of pecorino/romano cheese and milk in food processor and blend until creamy. Cook pasta for approximately 10 minutes (or until preferred). Warm sauce in a small pot on the stovetop. Drain pasta and combine pasta with sauce. Once served on plates, top dish with the remainder of freshly grated pecorino/romano cheese.
We served this with Robert Mondavi Private Selection Cabernet Sauvignon.
Ingredients for dessert (makes 4 servings or 2 large servings): 1 stick unsalted butter, 2 ounces bittersweet chocolate, 2 ounces semisweet chocolate, 1 1/4 cups powdered sugar, 2 whole eggs, 3 egg yolks, 1 tsp vanilla, 1/2 cup all-purpose flour, 4 scoops pistachio gelato.
Instructions: preheat the oven to 425 degrees. Spray four custard cups or two baking mugs/bowls with baking spray and place on a baking sheet. Microwave butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until butter is melted (approximately 1 minute). Whisk until the chocolate is also melted. Stir in sugar until well blended. Whisk in eggs and egg yolks, then add vanilla. Stir in flour. Divide the mixture among the custard cups. Bake until the sides are firm and the centres are soft, about 13 minutes. Let stand 1 minute. Top with a scoop (or two) of pistachio gelato (or vanilla ice cream if you prefer).