academia barilla  November 2007
   

Gourmet Recipes from the Barilla Weekend at NYWCC

We are back with more recipes from the Barilla Weekend at the [...]

We are back with more recipes from the Barilla Weekend at the New York Wine and Culinary Center (NYWCC) in Canandaigua, NY, celebrated last October 20 for the grand opening of the new Barilla production and distribution plant in the United States.

Today we want to share with you two recipes, from Academia Barilla Master Chef Nicola Bindini and Barilla Master Chef Lorenzo Boni, both introducing amazing pasta dishes that will delight your dinner guests.

First dish is from Academia Barilla Chef Nicola Bindini: Farfalle in Savory Guinea-hen, Ragù with Pecorino Cheese and Orange Zest with wine pairing tips by our friends of the NYWCC. The pictures below were taken during the cooking demo at the New York Wine and Culinary center.

Academia Barilla Chef
Academia Barilla Chef

FARFALLE IN SAVORY GUINEA-HEN, RAGU WITH PECORINO CHEESE AND ORANGE ZEST
A recipe by Chef Nicola Bindini

INGREDIENTS
- fresh guinea-hen drumsticks, 1 1/2 pounds
- Italian extra virgin olive oil, 4 tablespoons
- minced carrots, 1 cup
- minced celery, 1 cup
- minced brown onion, 1 cup
- minced fresh savory*, 1/2 teaspoon
- white wine, 1 quart
- water, enough to cover
- salt, to taste
- freshly ground black pepper, to taste
- Barilla Farfalle, 2 boxes (16 ounces each)
- grated orange peel, 1 teaspoon
- Academia Barilla Chianti extra virgin olive oil, 1/2 cup
- Academia Barlla Pecorino Toscano cheese, 1 cup, grated
*may substitute 1/2 teaspoon fresh thyme, minced

PREPARATION

Remove the bones from the guinea-hen drumsticks and cut the meat into cubes.

Heat the extra virgin olive oil in a large saucepan over medium heat. Add vegetables and cook until browned.

Add the meat and continue to brown. Add the white wine and cook until wine evaporates. Continue cooking adding a little water, salt and pepper.

Cook the pasta in plenty of salted boiling water. Drain; add the pasta to the saucepan and continue to cook with the sauce for an additional minute.

Add the Chianti extra virgin olive oil. Plate the pasta and sprinkle with Pecorino cheese.

WINE PAIRING TIPS

Pellegrini, Cabernet Sauvignon 2002, Long Island Region
Aromas of wild berries and dried herbs with nuances of clove highlight dark fruit and mint. A round and silky mouth feel prelude to a long elegant finish.

Academia Barilla ChefAnd how about a second recipe?

Second recipe from the Barilla Weekend at the New York Wine and Culinary Center is brought by Barilla USA Master Chef Lorenzo Boni, with another delicious pasta dish.

Wine pairing tips are brought to you by the New York Wine and Culinary Center, who hosted the Barilla Weekend with all its culinary workshop and classes last October.

ITALIAN STYLE PASTA WITH TUNA, OLIVES AND CAPERS
A recipe by Chef Lorenzo Boni

INGREDIENTS
- Barilla Rotini, 1 box (16 ounces)
- Academia Barilla halved and seeded cherry tomatoes, 1 1/2 cups
- black olives, 1 1/2 cups (may substitute kalamata olives)
- tuna in oil, drained, 1 can (4 ounces)
- cubed mozzarella cheese, 3/4 cup
- capers in salt, 1/2 teaspoon (soaked in water to remove excess salt)
- coarse sea salt, to taste
- freshly ground black pepper, to taste
- chopped fresh basil, to taste
- Italian extra virgin olive oil, 1/3 cup
- lemon juice, 3 tablespoons

PREPARATION

Cook pasta according to package directions. Drain one minute prior and drizzle with a small amount of olive oil. Refrigerate.

Combine cherry tomatoes, olives, tuna, cheese, capers, basil, salt, pepper and remaining oil.

Toss pasta, lemon juice and marinated ingredients in a large bowl.

Allow to rest for half hour before serving.

WINE PAIRING TIPS

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.

Buon Appetito da Academia Barilla!

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