Meatballs (Gluten-Free)

This recipe comes to us from Eileen Plichta.
Muffaletta is traditionally served as a sandwich made with a loaf of Italian sesame bread and served with a marinated olive salad, white cheeses and salami.
Makes 6 servings
3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped black-ripe olives or Calamatas
½ cup roasted sweet red peppers, chopped
1 cup olive oil
3 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
1/3 pound gluten-free salami
½pound provolone cheese
½pound mild white cheese
1/3 pound gluten-free mortadella
1/3 pound gluten-free prosciutto
1 loaf of gluten-free Italian bread, with sesame seeds
Cooks note: The roasted red peppers are It...

Spaghetti with clams has long been a favorite, and during a summer trip to Italy's sunny Amalfi coast a few years back, I was lucky enough to enjoy a gluten-free version of this quick, cheap, easy Italian classic. I find the recipe works best with Schar brand gluten-free spaghetti, but feel free to substitute your favorite.
Ingredients:
1 pound dried Schar or other gluten-free spaghetti
½ cup extra-virgin olive oil
2 shallots, thinly sliced
5 or 6 cloves garlic, finely chopped
2 pounds Manila clams, scrubbed clean
½ cup fresh Italian parsley, chopped
10 to12 sweet cherry tomatoes
½ cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
½ cup Parmesan or Romano cheese, grated
Lemon, as garnish
...

Risotto is a classic Italian starter open to endless variation. Whether you go sweet or savory, a creamy base is a must. Stick with Arborio rice if possible, though most short or medium grain varieties will do in a pinch. The key is not to over-stir as you add the broth—trust the rice! In this recipe, a great balance is born between the salty cheese and zesty, fresh mint.
Ingredients:
1½ cups Arborio rice
1 cup frozen peas, thawed
2 tablespoons fresh mint, roughly chopped
1 small yellow onion, diced
2 cloves garlic, minced
4 tablespoons butter
1 cup white wine
4 cups chicken broth
½ cup grated Parmesan cheese
Salt and pepper to taste
Directions:
Heat broth in a small saucepan over stovetop until warm but not boiled.
Melt 2 tablespoons butter in ...

Recently, I had the pleasure of eating at a friend's house. He made a version of this dish, and a I was so impressed, I took notes. This is a nice variation on the classic Italian dish of sausage and peppers. This recipe makes a tasty, delicious easy to make meal that is great by itself, preferably with a glass of chianti, and also pairs nicely with rice.
Ingredients:
2 tablespoons unsalted butter
1 pound skinless, boneless chicken breasts, cut into chunks
½ pound sweet Italian sausage, cut into chunks
½ pound hot Italian sausage, cut into chunks
1 tablespoon potato flour
1 medium onion, chopped
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
3 cloves garlic, chopped
½ cup red wine
¾ cup gluten-free chicken broth
...