Too many years ago, I first tasted the deliciousness of Asparagus Rollatini at our favorite fine dining restaurant. Unfortunate for me, their version was gluten filled, which made it’s way onto my no go list soon after. Among other restricted foods, I took losing my new favorite appetizer pretty hard. But little did I know just how simple this dish could be. Literally 5 ingredients, well my version anyway, and free of gluten and equally delicious! Just pick your favorite fresh asparagus spears (I prefer thin ones), salami or prosciutto your choice, provolone cheese, olive oil, and your favorite seasoned bread crumbs, and voila Asparagus Rollatini!
When I say this is a favorite for me, I should actually mention that it’s a favorite for everyone. It’s my go to dish for holidays and dinner parties and surely a party pleaser for all! So without further ado, check out my Gluten Free Asparagus Rollatini!
So many of my childhood memories are formed around meals, family dinners, holidays, birthdays, everything surrounding food. One of my favorite holidays next to Christmas is Easter, the fresh scent of spring, blossoming tulips everywhere, birds chirping, beautiful hymns being sung in church, Easter eggs scattered around the yard, candy overflowing out of our Easter baskets, all wrapped up with a huge family dinner. I’ll never forget the sights and smells of each of our traditional Easter dishes. One of my all time favorites is my grandmother’s coleslaw. This dish is so far from the cafeteria or store bought coleslaw, trust me. Quite opposite of the stringy, crunchy texture of the side slapped on your plate at most restaurants, this coleslaw is perfectly smooth and creamy with just the right balance of mayo and sour cream.
My first Easter gluten free I was so nervous about what my new Easter dinner might look like. Along with some of own gluten free dishes, I volunteered to take on the family favorite coleslaw and do it gluten free. After some quick instructions from my grandmother I realized it could easily be gluten free, as long as the right brands of ingredients were chosen. After some research and a quick trip to the store I prepared my very first gluten free coleslaw courtesy of my grandmother’s recipe. Judging by the empty bowl and cleaned plates at the end of the holiday, along with a compliment from my grandmother I’d say the coleslaw was a success. Several years since and I’m still providing our Easter coleslaw but done gluten free. I’m so excited to share our family tradition with you and hope it adds a little something extra to your gluten free holiday!
Ingredients;
Food Processor (for fine chopping of cabbage)
Small Head of Cabbage
Paprika
1 1/3 cup Hellmann’s Mayonnaise (either regular or light, both are marked gluten free)
2/3 cup Light Sour Cream (check the label and call the company of whichever brand you choose unless it states gluten free explicitly on the label)
Water for cabbage while mixing
Salt to taste
Ingredients for gluten free coleslaw.
Directions:
Remove outer leaf and quarter head of cabbage down to the core (discard the core).
Chop cabbage into smaller pieces and wash thoroughly.
Chop up cabbage leaves until core is reached.
Mix mayonnaise and sour cream together. Taste mixture, making sure there is a good balance between mayonnaise and sour cream. You may need to prepare more of this mixture later depending on the size of the cabbage.
Mixture of mayonnaise and sour cream.
To food processor, add chopped cabbage and a little bit of water.
Add chopped cabbage and water to food processor.
Process the cabbage in the water until finely chopped and add to an empty bowl.
Process cabbage until it is finely ground.
Once all cabbage is processed, begin to remove the water from the cabbage. I do this using my hands by simply taking a handful and squeezing the water out. It’s a bit messy doing it this way but quick. Alternatively, you can add the cabbage to an extremely fine strainer layered with a paper towel and let it strain slowly or press with a spoon to help the water come out. Once water is removed, add strained cabbage to a bowl.
Squeeze water out of cabbage and add to bowl.
Add mayonnaise/sour cream mixture to cabbage and combine completely.
Mix cabbage and mayonnaise/sour cream mixture until thoroughly combined.
Finally, taste coleslaw and salt if desired. At this point I’ve tasted so many times I usually bring my husband in as the designated coleslaw taster. Feel free to make any little tweaks to the overall taste, i.e. if the coleslaw has too strong of a mayo taste add a bit more sour cream to balance it out. To finish, top with paprika.
Taste coleslaw and add salt if needed.
Thanks to my grandmother who has passed down a wonderful recipe to my family! Try this one out for your gluten free Easter meal this year and all of your diners will definitely enjoy!
