We asked our guest Chefs from the Italian Food Lovers Chef Network to share with us some gourmet recipes that can be the centerpiece of you Christmas meal. Today Chef Doug D’Avico from Trattoria N.10 in Chicago teach us how to prepare a yummy pasta dish: Farfalle Pasta with Duck Confit, Crimini Mushrooms, Asparagus and Parmigiano Reggiano.
Ready? Let’s go to the kitchen!
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This month Barilla Executive Chef Lorenzo Boni proposes a scrumptious antipasto recipe, a variation of the classic Italian bruschetta, made with one of the new Academia Barilla ingredients we introduced last week, the new Academia Barilla Spicy Sicilian Cherry Tomato Topping (and other Academia Barilla gourmet products): Bread Croutons with Chick Peas and Spicy Tomato Topping.
Are you ready? Let’s go to the kitchen!
BREAD CROUTONS WITH CHICK PEAS AND SPICY CHERRY TOMATO TOPPING
A recipe by Chef Lorenzo Boni
(serves 4)
INGREDIENTS
- 4 slices Italian bread, sliced 1/2 inch thick
- 4 tablespoon Academia Barilla Unfiltered Extra Virgin Olive Oil
- 1 jar (15 oz) Chick peas
- 1 clove Garlic
- Black pepper, to taste
- Academia Barilla Sicilian Sea Salt with Orange Zest, to taste
- 1/2 jar Academia Barilla Spicy Sicilian Cherry Tomato Bruschetta Topping
PREPARATION
Sauté chopped garlic in 2 tablespoon of Academia Barilla Unfiltered Extra Virgin Olive Oil until slightly yellow. Stir in chick peas, cook for three minutes over medium heat.
After three minutes, process the chick peas in a blender with a little water until very smooth. Season with black pepper and Academia Barilla Sicilian Sea Salt with Orange Zest.
Brush the bread with the remaining extra virgin olive oil and grill or toast the bread until slightly golden brown.
Top the bread with 1/2 inch layer of the chick pea mixture and then place a small amount of Academia Barilla Spicy Sicilian Cherry Tomato Bruschetta Topping before serving.
Thank you Lorenzo for this wonderful recipe using the new Academia Barilla gourmet products!
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