Gluten-free pasta frittata with light truffle cream and white turkey ragù

Ingredients


3	medium eggs
150 g	fine millet flour, certified gluten-free
90	finely ground rice flour, certified gluten free
6	xanthan gum


300	minced turkey
1/2	red onion
1	knob butter
1	glass of white wine
1	tablespoon extra virgin olive oil
2	tablespoons Serbosco light truffle cream
2	pinches of fine salt


3	eggs
60 g	gluten-free certified Parmesan cheese
as needed	peanut oil for frying

Pour the flours and xanthan gum into a bowl or mixer and mix well. Add the eggs and knead until the dough is elastic and smooth.
Wrap the dough in cling film and leave to rest at room temperature for about half an hour. If you have a pasta machine, use it to roll out the spaghetti; otherwise, roll out the dough into a thin sheet, roll it up and cut it with a sharp knife into thin strips to make spaghetti-like noodles.

Put a drizzle of oil in a pan, finely slice the onion and fry it over a low heat. Add the minced turkey and a knob of butter. Cook for a few minutes and then add the wine. Finish cooking the minced turkey in about 2-3 minutes.
Add the Serbosco light truffle cream to the white turkey ragù and mix well. Set aside.

Cook the pasta in plenty of salted water, drain it and place it in a large bowl.
Add the eggs to the pasta and mix well, then add the Parmesan cheese.
Finally, add the white turkey ragù with the light truffle cream and mix well so that all the pasta is perfectly coated.
Pour plenty of oil into a large frying pan to fry the pasta frittata.
Pour in the seasoned pasta and level it well, cooking over medium heat for at least 5 minutes on each side.
The pasta frittata should be golden brown on both sides. When cut, it should be crispy on the outside and golden brown, while soft but compact on the inside!

For the recipe, we would like to thank www.mumcakefrelis.it.