academia barilla  October 2007
   

Gourmet Recipes from the Barilla Weekend: Fettuccine with Italian Sausage and Leeks

As promised, we start with this post a series of gourmet recipes [...]

As promised, we start with this post a series of gourmet recipes that come straight from the Barilla Weekend celebrated with the New York Wine and Culinary Center (NYWCC) in Canandaigua, NY, last October 20.

Barilla USA and Academia Barilla celebrated with the NYWCC the grand opening of the new Barilla production and distribution plant in the United States. For the event, Barilla America Executive Chef Lorenzo Boni and Academia Barilla Executive Chef Nicola Bindini offered to the guests of the Barilla Weekend hands-on classes and cooking demo of both traditional and innovative Italian gourmet cuisine.

We finally have the pleasure to publish here on Italian Food Lovers some of the delicious gourmet recipes presented at the Barilla Weekend at the NYWCC, with a special wine pairing input offered by our friends at the New York Wine and Culinary Center.

Academia Barilla ChefToday’s recipe is a gourmet pasta plate, presented by Barilla America Executive Chef Lorenzo Boni: Fettuccine with Italian Sausage and Leeks. See how leeks and Italian sausage perfectly blend in this yummy pasta dish.

FETTUCCINE WITH ITALIAN SAUSAGE AND LEEKS
A recipe by Chef Lorenzo Boni

INGREDIENTS

- extra virgin olive oil, 2 tablespoons
- Italian sausage, 1 pound
- 2 leeks, sliced
- white wine, 1/2 cup
- butter, 1 tablespoon
- salt to taste
- freshly ground black pepper to taste
- Barilla Fettuccine, 1 box (16 ounces)
- butter, 1 tablespoon
- 1/3 cup Parmigiano cheese, grated
- 2 tablespoons fresh parsley, chopped

PREPARATION

Bring a large pot of water to a boil.
Remove casing from sausage and brown in a large skillet with the oil.
Add leeks; cook for three minutes and deglaze with white wine. Cook until liquid reduces by half. Season with salt and black pepper; simmer 1 minute.
Cook pasta according to package directions but drain 3 minutes prior the end. Add to skillet with 2 cups of cooking water and toss with the sauce.
Add butter and mix well. Sprinkle with grated cheese and garnish with parsley before serving.

Wine pairing tips by the New York Wine and Culinary Center

Anthony Road, Dry Riesling 2006
Finger Lakes Region
Ripe pear, citrus and fresh pineapple characters.
Gold Medal / Best of Class in the Pacific Rim International Wine Competition!

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