Red Wine Braised Short Ribs over Chickpea Fusilli
Roasted Cardamom Carrots, Horseradish Cream, Chives
Braised Short Ribs over Chickpea Fusilli is the second of two very popular dishes we served at “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine.
Often, gluten-free dishes are vegetarian, as many health conscious consumers fall into both categories. However, there are several people with Celiac disease that are neither vegetarian nor vegan and simply crave dishes that are traditionally made with wheat, such as short ribs with buttered egg noodles.
Our dish is a gluten-free version of that crave-worthy meal. We substitute Explore Cuisine chickpea fusilli for the noodles and use gluten-free flour in the preparation.