Oh My Goodness! If you eat gluten-free, you are going to LOVE this gadget!!
Let me start by saying that I have not been paid for this review. The following are MY ideas about the product.
Those of you who are regular readers know that I am not necessarily a “gadget person.” At least not just for the sake of owning gadgets. Because I don’t have a lot of space in my kitchen, I only buy things that do more than one job – and only after careful consideration.
I have owned this gadget for just over 24-hours and have already made a fabulous Asian Carrot Salad, Fried Sweet Potato Shoestrings, and a delectable Zucchini Pasta with Lemon Sauce. For diversity of use, I give this gadget 5 M’s.
The gadget…..The GEFU Spirelli. With the Spirelli you can cut thin or thick “ribbons” of veggies that can be used in many different applications – including as a pasta alternative. There are two cone-shaped ends (making it look sort of like an hourglass) with blades in them – one for thin ribbons and one for thick ribbons.
Let me warn you, however, that I had to go out to youtube and some other websites to learn the proper way to use it because the package instructions left A LOT to be desired. The youtube video was helpful, but it wasn’t until I read a few users’ comments re: the Spirelli that I fully understood how to use it.
Relying only on logic, it seems as though you should try to hold the vegetable you are Spirelli-ing at an angle against the blade and turn the gadget; however you insert your veggie straight into the cone and twist the veggie with even pressure. The Spirelli comes with a guard/lid/food holder, but from my experience and from what I read it is not very functional.
I tried a few carrots before I got the hang of it. Once I mastered using the Spirelli I moved on to sweet potatoes and was able to get one ribbon of sweet potato that was 5-feet long. I’m not sure when you’d ever need a 5-foot long ribbon of sweet potato, but it was impressive nonetheless!
I tried a zucchini from my garden that I had in the fridge, but it was (1) too wide in diameter to fit into the Spirelli and (2) a little too mushy. I even tried cutting the zucchini lengthwise so that the width was right, but it was simply too soft to work. So I texted Jeff and asked him if he would mind stopping at the grocery store and picking up a zucchini on his way home.
Last night, as an accompaniment to pizza, I made Asian Carrot Salad by Spirelli-ing some rainbow carrots from the garden and adding a tasty peanut vinaigrette, green onions, sesame seeds and some chopped salted peanuts. Mmm mmm mmm!
Tonight for dinner I made Zucchini “Pasta” with Lemon Sauce and it was delicious. I used the Spirelli to cut my ribbons in under 60 seconds. Then I sautéed them in a little bit of extra-virgin olive oil. While they were cooking I looked up Giada DeLaurentiis’ recipe for Lemon Pasta and adapted the sauce to the ingredients I had available. Can I just say mmm mmm mmm? Wow. Since I’m not eating gluten-free, I found that a light sprinkling of seasoned bread crumbs gave the pasta a nice mouth-feel.
For ease of use, I give the Spirelli 4 M’s out of 5; however for instructions to help you learn how to use it, I’d give it only 2 M’s out of 5. If the instructions were more explicit, I would have been up and running a lot more quickly and would have avoided becoming frustrated with the product. I must admit, the foot-stomping-brat in me was ready to throw it down and yell; but after a few minutes on the internet I was de-frustrated!!!
Overall I’d say the Spirelli will remain in my gadget drawer for a long time. I can see myself using it over and over again. Although I own a mandolin, I have never had luck julienning carrots on it. The Spirelli makes that task soooo easy. And anything that helps me turn vegetables into a pasta substitute is a good thing. As much as I LOVE pasta, it’s not something I want to (ok, well I DO WANT TO, but I know I shouldn’t) eat frequently.
This is a terrific addition to your gadget drawer and overall I would give the GEFU Spirelli 4 1/2 M’s out of 5!
Asian Carrot Salad
Keywords: salad carrots
For the Salad
- 6 carrots, julienned
- 6 green onions, sliced thin
- 1 Tbsp sesame seeds
- 1/3 cup chopped salted peanuts
For the Dressing
- 3 cloves garlic, minced
- 2 Tbsp fresh ginger root, grated
- 1/2 cup olive oil
- 1 Tbsp sesame oil
- 1/3 cup rice vinegar
- 1/2 cup soy sauce (low sodium is best)
- 3 Tbsp honey
- 2 Tbsp creamy peanut butter
- Sriracha to taste
For the Dressing
Mix together all ingredients EXCEPT the olive oil.
When the dressing is well combined, SLOWLY drizzle in the olive oil while whisking briskly to create an emulsion.
Check for seasoning.
Add salt and pepper if needed (keep in mind, the soy sauce is very salty and the Sriracha will add heat).
For the Salad
Toss together the julienned carrots, green onions, and sesame seeds.
Toss with enough dressing to coat (save remaining dressing for use on other salads)
Sprinkle with chopped peanuts.
Zucchini “Pasta” with Lemon Sauce
Ingredients (Serves 4 – 6)
- 6 Medium Zucchini, julienned with Spirelli cutter
For Lemon Sauce
- 2/3 cup olive oil
- 2/3 cup grated parmesan
- 3 lemons, zest and juice (about 1/2 cup juice)
- salt and ground black pepper to taste
- 1/4 cup chopped fresh parsley
Saute julienned zucchini in olive oil over medium heat for approximately 10 minutes.
While cooking zucchini, whisk the lemon juice and parmesan in a large bowl/ Slowly drizzle in olive oil while briskly whisking to create a smooth emulsion. Add a hint of salt and pepper and half the lemon zest and chopped parsley.
Toss the pasta with enough lemon sauce to coat. Sprinkle with the remaining lemon zest and parsley.
*If you’re not eating a gluten-free diet, a dusting of seasoned breadcrumbs gives the pasta a nice mouth-feel!