Lamborghini-inspired New Year’s Eve Dinner Gourmet Menu

Last December 2, Academia Barilla partnered with Italian automaker and cultural icon Lamborghini for a special event that offered Barilla USA Executive Chef Lorenzo Boni the challenge of designing a VIP menu inspired by the most famous Lamborghini car models.

Luxury food pleasure meets luxury driving pleasure in this exclusive Academia Barilla-Lamborghini gourmet menu enriched with some of the most popular Academia Barilla products.

We believe that an exclusive gourmet menu like this would be the perfect choice also for any Italian food (and car) lover’s New Year’s Eve dinner menu, so we had Chef Lorenzo Boni provide all the recipes for your end-of-the-year cooking pleasure.

All right, you would have preferred the Lamborghini, we know… this is Italian Food Lovers, and we can surely offer you the food pleasure, but unfortunately not the driving pleasure…

Appetizer: Diablo
Octopus and Potato salad topped with Academia Barilla Monti Iblei extra virgin olive oil
Wine pairing: La Solatia Chardonnay 2005

Soup: Gallardo Spyder
Borlotti beans and Porcini mushroom soup with barley and Academia Barilla Toscano extra virgin olive oil
Wine pairing: Borgo Conventi Pinot Grigio 2006

Entree: Gallardo Superleggera
Ravioli filled with fresh Ricotta and Academia Barilla Parmigiano Reggiano topped with Academia Barilla Pecorino Gran Cru
Wine pairing: Ruffino ‘Il Ducale’ Toscana 2003

Main Course: Murcielago LP640
Pork tenderloin “bocconcini” wrapped in Academia Barilla Prosciutto di Parma drizzled with Academia Barilla Balsamic Must, accompanied with baby greens
Wine pairing: Lodola Nuova Vino Nobile di Montepulciano 2003

Dessert: Islero
Homemade biscotti Cantucci and Ciambella
Wine pairing: Ruffino “Serelle” Vin Santo 2003

Let’s start with the first recipe from Chef Lorenzo Boni’s Lamborghini menu; the dish is a classic Sicilian appetizer, Octopus and potato salad, inspired by the mighty Lamborghini Diablo.

OCTOPUS AND POTATO SALAD
(a recipe by Chef Lorenzo Boni)

INGREDIENTS

- 1 octopus 2 lbs approx
- 1 white onion
- 1 tablespoon chives
- 2 medium Idaho potatoes
- 1 lemon jus
- Academia Barilla Natural Sicilian Sea Salt with Black Olives to taste
- Academia Barilla Monti Iblei Extra Virgin Olive Oil to taste
- black pepper to taste

PREPARATION

Boil the octopus in salted water and onion for about 1/2 hour or until tender. Take the skin off and cut in small pieces.

Meanwhile cube the potatoes, boil in salted water. Combine with octopus, season with salt, pepper, chopped chives, lemon jus, oil.

Serve at room temperature.

WINE PAIRING TIPS

Enjoy this fresh entry salad with a Chardonnay, we suggest La Solatia Chardonnay 2005.

Sure you already know you shouldn’t drink and drive - we also advice not to eat and drive, especially if the dish is a superb appetizer like this, and you are driving a Lamborghini Diablo…

Next recipe from this menu (tomorrow) is the Borlotti beans and Porcini mushroom soup inspired by the Lamborghini Gallardo Spyder. Make sure not to miss it, subscribe to our RSS feed!