I recently had the pleasure of attending the launch of Catelli’s new gluten-free macaroni at George Brown College. Hosted by the very charming Chef John Higgins, the school’s esteemed director, judge on the Food Network’s Chopped Canada and former chef for the Queen Mother – the event was a friendly gathering of food bloggers in one of the George Brown test kitchens. Setup like a Tepenyaki table (only with some seriously heavy duty appliances and much more space in which to manoever), the chef and his staff worked their magic in a beautiful kitchen surrounded on three sides by bar height counters topped with lovely place settings, and of course delicious gluten-free tastings.
While most higher quality gluten-free pastas can generally fool most people (the first time my dad had brown rice pasta, his skepticism quickly turned into delightful surprise!), it does take close monitoring and some specific steps. If overcooked, even just for a couple minutes, or not rinsed, it can easily turn into a mushy and starchy mess.
Now I’ve put Catelli to the test before (yes, it was a “test,” and not a mistake because I started watching TV and forgot it was on the stove…). I left the pasta in a pot of hot water significantly longer than it should have been. To my surprise, this stuff held up really, really well. It was still very palatable, and still held good structure without sticking together and surprisingly, did not require a cold water bath. Catelli is the only pasta that I have tried thus far that has been able to withstand this torture test!
The pasta likely gets this unique quality from its blend of four grains – white rice, brown rice, corn and quinoa. Produced in a dedicated gluten-free facility, Catelli’s pasta line (including spaghetti, penne, and my favourite, fusilli) has earned the Canadian Celiac Association’s Gluten-Free Certification – so we can all enjoy without worry!
While I was at George Brown, Chef Higgins shared some great pasta cooking tips which I’ll be sharing in tomorrow’s post. I love the tips on finishing your pasta in sauce, and when you should and should NOT put oil in your water (check back for more!)
To celebrate the launch of this product, I’m also happy to announce that I’m hosting a contest for a 1 Year Supply of Catelli Gluten-Free Macaroni! That’s 60 boxes with an approximate retail value of $170! The contest closes at 11:50pm EST, Friday June 27, 2014 and is open to Canadian residents (except for residents of Quebec) who have reached the age of majority.
You can submit three (3) entries for your chance to WIN! You must use the Rafflecopter form below to register your entries!
1) Post a comment on this blog by clicking here.
2) Like my facebook page
3) Tweet “@victorayeh Enter for a chance to WIN 1-year supply of #CatelliGlutenFree pasta!”