Table Of ContentG
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G L U T E N - F R E E I T A L I A N
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From the author of THE WHEAT-FREE COOK, selected by E
Sara Moulton on GOOD MORNING AMERICA as one of the top ten N
cookbooks of 2007, GLUTEN-FREE ITALIAN charts new territory. -
150
F Over Irresistible Recipes without Wheat—from Crostini to Tiramisu
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any of Italy’s best-loved foods contain wheat fl our, so they’ve been off R
limits for the gluten intolerant. Not any more. Jacqueline Mallorca— E
an experienced cookbook author who now cannot tolerate gluten—has
E
transformed and lightened traditional recipes into a wheat-free feast. From
fresh pasta, rustic breads, and appetizing vegetable dishes to sensational re- I
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gional desserts, Mallorca’s clear recipes make healthful Italian food not only
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accessible for the gluten-challenged, but a treat for the whole family.
Gluten-Free Italian also includes a gluten-free shopping guide, cooking tips, L
Italian pantry staples, a glossary of alternative grains and fl ours, mail-order I
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sources, and celiac resources.
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“Jackie explains exactly how to make great Italian food without wheat or glu-
ten. I was amazed by the breads and desserts in this book. You don’t have
to be gluten-intolerant to want them all.”—CHUCK WILLIAMS, founder of
Williams-Sonoma
“Finally! Authentic Italian cooking. The recipes are refreshingly clean and
simple, using healthy, fresh ingredients. I love it!”—CYNTHIA KUPPER, RD, J
A
Director, Gluten Intolerance Group of North America
C
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JACQUELINE MALLORCA has written or collaborated on twelve U
cookbooks to date. Formerly West Coast editorial assistant to culi- E
nary legend James Beard and a food columnist for the San Francisco L
I
Chronicle, she lives in Northern California. N
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A J A C Q U E L I N E M A L L O R C A
$18.95 / £10.99 / $24.00 CAN COOKING
DA CAPO PRESS AAuutthhoorr ooff THE WHEAT-FREE COOK
Lifelong Books A Lifelong Original
A Member of the Perseus Books Group Cover design by Georgia A. Feldman
www.dacapopress.com Cover photographs by Sarah Remington
Author photograph by Judi Swinks
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praise for jacqueline mallorca and
GLUTEN-FREE ITALIAN
“The great thing about Jacqueline Mallorca’s recipes is that they produce delicious
dishes everyone can enjoy at anytime. There is no need to make adjustments or cook
separately for the gluten-sensitive guest. And for cooks who themselves are glutensen-
sitive, this book opens up the whole glory of Italian food.”
—Gerald Asher, contributing editor, Gourmet Magazine
“Jackie Mallorca has done a masterful job of combining Italian cooking ideas and sub-
stitutes for Italian products celiacs are not to have. In this easy to understand and easy
to make collection of recipes, celiacs have no worry about making a mistake. We who
are not celiacs get to enjoy savory, tasty, traditional dishes that are very Italian in both
concept and flavor.”
—Darrell Corti, Corti Brothers Fine Wine and Gourmet Foods Italian Grocery Store
“From breakfast to dinner, the veteran food writer and ChronicleFood section contrib-
utor draws a delicious road map for people with celiac disease or other digestive prob-
lems that exclude gluten from the diet. In Mallorca’s capable hands, rice, oat, and nut
flours are turned into dishes that rival conventional wheat flour creations. Even pasta
and desserts are not off limits.”
—San FranciscoChronicleon The Wheat-Free Cook
“Mallorca offers inventive dishes such as chicken breasts with a hazelnut-Parmesan
crust and five-minute trout with crispy caper sauce. She also includes an impressive se-
lection of breakfasts, side dishes, and baked goods.”
—Associated Presson The Wheat-Free Cook
“The true merit of The Wheat-Free Cooklies in its accessibility and broad appeal: One can
learn how to be a more accommodating cook and how to put xanthan gum to good use.”
—Washington Poston The Wheat-Free Cook
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G L U T E N - F R E E I TA L I A N
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ALSO BY JACQUELINE MALLORCA:
The Wheat-Free Cook: Gluten-Free Recipes for Everyone
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G L U T E N - F R E E I T A L I A N
Over 150 Irresistible Recipes Without Wheat—from Crostini to Tiramisu
JACQUELINE MALLORCA
A MEMBER OF THE PERSEUS BOOKS GROUP
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Many of the designations used by manufacturers and sellers to distinguish their products are claimed as
trademarks. Where those designations appear in this book and Da Capo Press was aware of a trademark claim,
the designations have been printed in initial capital letters.
Copyright © 2009 Jacqueline Mallorca
Photographs © 2009
Sara Remington and Judi Swinks
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmit-
ted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the
prior written permission of the publisher. Printed in the United States of America. For information, address
Da Capo Press, 11 Cambridge Center, Cambridge, MA 02142.
Designed by Pauline Neuwirth
Set in 11 point Whitman by the Perseus Books Group
First Da Capo Press edition 2009
Library of Congress Cataloging-in-Publication Data
Mallorca, Jacqueline.
Gluten-free Italian : over 150 irresistible recipes without wheat-from crostini to
tiramisu / Jacqueline Mallorca.—1st Da Capo Press ed.
p. cm.
Includes index.
ISBN 978-0-7382-1361-3 (alk. paper)
1. Gluten-free diet. 2. Gluten-free diet—Recipes. I. Title.
RM237.86.M345 2009
641.5'638—dc22
2009017600
Published by Da Capo Press
A Member of the Perseus Books Group
www.dacapopress.com
Note: The information in this book is true and complete to the best of our knowledge.
This book is intended only as an informative guide for those wishing to know more about health issues. In no
way is this book intended to replace, countermand, or conflict with the advice given to you by your own
physician. The ultimate decision concerning care should be made between you and your doctor. We strongly
recommend you follow his or her advice. Information in this book is general and is offered with no
guarantees on the part of the authors or Da Capo Press. The author and publisher disclaim all liability in
connection with the use of this book.
Da Capo Press books are available at special discounts for bulk purchases in the United States by corporations,
institutions, and other organizations. For more information, please contact the Special Markets Department
at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA, 19103,
or call (800) 810–4145, ext. 5000, or e-mail [email protected].
10 9 8 7 6 5 4 3 2 1
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To the memory of Elizabeth David,
who, for many of us, is the twentieth century’s
single most influential and scholarly
food writer in the English language.
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acknowledgments
ookbooks don’t spring fully formed from the foreheads of
their authors, at least, not from mine. I couldn’t have written
Gluten-Free Italian without the support of my sterling literary
agent Carole Bidnick, and my supportive, perceptive editor at Da
Capo Press, Renée Sedliar.
My heartfelt gratitude goes also to Barbara Bochner, Alan Lin-
der, Ginny Nile, Gail Reid, Inge Roberts, Anna Noelle Rockwell,
Genevieve di San Faustino, Jill Sentz, and Mary Tonon. All these
good friends and great cooks tirelessly tested and/or tasted recipes
and offered insightful comments and encouragement.
In addition, I would like to express my warm appreciation to pho-
tographers Sara Remington and Judi Swinks, along with their re-
spective food and prop stylists Kami Bremyer, Erin Quon, and Nani
Steele. Their combined creativity and talent speak for themselves.
