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!

Academia Barilla just broadcasted another press release today, to announce Barilla’s sponsorship commitment to the 26th American Wine and Food Festival, and the participation of Academia Barilla to the event. 

As usual, we republish the entire press release here below; please find the press office contacts at the boilerplate - enjoy the reading!

Academia Barilla and Barilla at the 26th American Wine and Food Festival in Los Angeles

Academia Barilla participates in the 26th American Wine and Food Festival in Los Angeles sponsored by Barilla, featuring top gourmet Chefs and events to support the Los Angeles Chapter of Meals on Wheels charity organization.

PRWEB, September 24, 2008 - Academia Barilla and Barilla will be participating this weekend in the 26th American Wine and Food Festival in Los Angeles, California. The Beverly Hills wine and food festival is open to the public and features live music, a silent auction and an epicurean feast prepared by an array of the world’s greatest chefs.

Several gourmet events and Chefs dinners are scheduled each day in celebration of the festival – here follows the official program of gourmet events and dinner parties, but please refer to the American Wine and Food Festival website for more booking info.

SEPTEMBER 26 - Red Hot @ Red Seven in celebration of the 26th American Wine and Food Festival. Come meet the chefs at Wolfgang Puck’s Red Seven and celebrate an evening of fine wines and spirits, music and spectacular beef.

SEPTEMBER 27 - Back lot gourmet tasting at the Universal Studios in Los Angeles, where a line up of today’s most prominent chefs will converge for a culinary celebration at the American Wine and Food Festival. A star-studded gathering of internationally celebrated chefs and fine wine and spirit purveyors will serve in honor of the occasion.

SEPTEMBER 28 – 9th Annual Chef’s Grand Tasting Dinner at Spago Beverly Hills in celebration of the 26th American Wine and Food Festival, hosted by Wolfgang Puck, Lee Hefter and Barbara Lazaroff and featuring Guest Chefs such as Nobu of Matsuhisa, Eric Rioert of Le Bernardin, and Daniel Humm of Eleven Madison Park, and Barilla Executive Chef Lorenzo Boni.

Since its inception in 1982, the Puck-Lazaroff Charitable Foundation has supported the American Wine and Food Festival, raising more than $14 million for the Los Angeles Chapter of Meals On Wheels. This organization serves thousands of meals each day to Los Angeles’ homebound, senior and disabled citizens.

As Chef Lorenzo Boni said, “Cooking is always fun, and cooking with other top Chefs is even more fun and inspiring, especially when we are cooking for a good cause!”

###

Academia Barilla Press contacts

In the USA: Stephanie Sette: Tel. +1 847-405-7564; ssette@barilla-usa.com
In Italy: Ilaria Rossi: Tel. +39 0521-2621; i.rossi@barilla.it
Barilla Press Office (Italy): Marco Magli; Tel. +39 0521-2621; m.magli@barilla.it

Barilla America and the New York Wine and Culinary Center are pleased to present the 2nd annual Barilla Italian Cooking Weekend.

Check out the New York Wine and Culinary Center website to discover the full program of cooking classes, gourmet demos and guided tours designed for the NY Italian food Lovers for this weekend. 

We already blogged last year about the first Barilla Italian Cooking Weekend, but this year the culinary program is really inspiring. and it is for a good cause, too! 

All of the classes listed below are sponsored by Barilla with 100 percent of the ticket price for the classes being donated to Foodlink to support the food banks in our area, the goal being raising $10,000 for Foodlink. Each participant will also receive a Barilla gift bag filled with the Barilla products we all enjoy.

COOKING CLASS: DINNER IN TUSCANY WITH BARILLA EXECUTIVE CHEF LORENZO BONI
Sep 19 2008 - 7:00pm - 9:00pm
Instructor: Chef Lorenzo Boni
Cost: $50.00 - Ticket price donated to Foodlink - Sold Out

Chef Lorenzo Boni’s menu for this special event is influenced by the food culture of Italy’s Toscana Region. We may not be dining in a quaint restaurant in Florence (or Firenze) enjoying a beautiful sunset, scenic gardens, renaissance fountains or breathtaking art, but we can enjoy the delicious cuisine of the region.

We will begin our evening with a glass of Prosecco served with an antipasti of Crostini con Salsa ai Ceci, Scampi e Cavolo Nero (Bread Croutons with Chick Pea Sauce, Scampi and Cauliflower), followed by Mostaccioli al Ragù Toscano (Mostaccioli with Tuscan Sauce), Tagliata di Manzo con Salsa ai Funghi Porcini (Beef Tenderloin with Porcini Sauce) and Cannellini con Salvia (Cannellini Beans with Sage). Each course will be served with a pairing of Italian and NYS wine.



After dinner in the Theater, we will continue the evening in the Wine Tasting Room with coffee and Chef Lorenzo’s famous Gelato (and more wine of course!).

Please join us as we kick off our Barilla Italian Cooking Weekend with this special Tuscan Dinner!!

 Sold out!!

GUIDED TOUR: BARILLA PLANT TOUR - AVON, NY

• Sep 20 2008 - 11:30am - 2:00pm
• Sep 20 2008 - 2:30pm - 5:00pm

Cost: $10.00 - Ticket price donated to Foodlink

In 2007, Barilla opened its second US based manufacturing facility in Avon, NY, where pretty much all of the Barilla products sold in America are produced (with only a few exceptions), following the original Italian recipes and the exacting standard and processes that have been used for generations in Italy.

Join the New York Wine and Culinary Center next Saturday, September 20, as Barilla opens its doors at the Avon plant and discover all the secrets of Barilla’s commitment to quality in the manufacturing process.

Travel by motor coach bus round-trip, originating from the New York Wine and Culinary Center, to and from the Barilla Plant in Avon, NY. This is a unique opportunity to tour the Barilla manufacturing plant. At the plant, you’ll be guided through the state-of-the art food manufacturing facility.

The Barilla plant must adhere to all standard regulations to ensure the utmost safety for guests. To make your tour more enjoyable, please visit the NYWC website for travel and safety tips in advance of your upcoming visit.

COOKING CLASSES: PASTA 101 AND COOKING DEMONSTRATIONS
Cost: $10.00 - Ticket price donated to Foodlink
Instructor: Barilla Italian Cooking Weekend Chef Instructors

Class Schedule:

September 20 2008

• 11:00am - 12:00 - Mario’s via Abruzzi Executive Chef Paul Maytag - recipe to be announced
• 12:30pm - 1:30pm - Rochester Institute of Technology Executive Chef Stephen Kingston - Shrimp Pasta
• 2:00pm - 3:00pm - Barilla Executive Chef Lorenzo Boni - Linguine with Clams and Leeks
• 4:00pm - 5:00pm - Barilla Executive Chef Lorenzo Boni - Linguine with Clams and Leeks

September 21 2008

• 12:00 - 1:00pm - Casa de Pasta Executive Chef Dominick Dardano - Egg Fettuccini with Prosciutto, Roasted Tomatoes, Garlic and Pecorino Gran Cru
• 2:00pm - 3:00pm - Senior Executive Chef Steven Miller, Cornell University - Penne with Broccoli Rabe and Parmigiano Reggiano Cheese
• 4:00pm - 5:00pm - Barilla Executive Chef Lorenzo Boni - Linguine with Clams and Leeks

TASTING CLASSES: TASTING OLIVE OILS, BALSAMIC VINEGAR AND MUCH MORE
Instructor: Chef Italo Besseghini
Cost: $10.00 - Ticket price donated to Foodlink

Class Schedule:

September 20 2008
11:00am - 12:00
12:30pm - 1:30pm
2:00pm - 3:00pm
3:30pm - 4:30pm

September 21 2008
12:00 - 1:00pm
2:00pm - 3:00pm
4:00pm - 5:00pm

Aceto Balsamico of Modena is as precious and difficult to produce as fine wine, bringing hundreds of years of artisanship to the table. The preciousness of Balsamic Vinegar comes from the quality of the grapes, the length of the aging process and the types of casks used. The best Balsamic Vinegar is made exclusively from grape must, and is aged 12 to 25 years. Extra Virgin Olive Oil - like wine - requires a proper tasting technique to discover how surprisingly delicious and flavorful a good olive oil can be.
 

In addition to understanding these products and learning the proper tasting techniques of Academia Barilla regional Italian olive oils and balsamic vinegars, Chef Italo Besseghini will prepare a tasting of other Italian culinary specialties. You’ll be delighted with this creative 4-course tasting and you’ll receive plenty of useful tips and recipes!!

COOKING CLASSES: INTERACTIVE COOKING DEMONSTRATIONS
Instructor: Barilla Italian Cooking Weekend Chef Instructors
Cost: $10.00 - Ticket price donated to Foodlink

Class schedule:

September 20 2008

• 11:30am - 12:30pm - Barilla Executive Chef Lorenzo Boni - Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms
• 1:30pm - 2:30pm - Wegmans Executive Chef Mark Makovec - recipe to be announced
• 3:00pm - 4:00pm Barilla Executive Chef Lorenzo Boni - Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms - Sold Out

September 21 2008

• 1:00pm - 2:00pm - Barilla Executive Chef Lorenzo Boni - Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms - Sold Out
• 3:00pm - 4:00pm - Wegmans Executive Chef Mark Makovec - recipe to be announced

Another recipe from the Chicago Botanic Garden’s Chef Series.

Today, Barilla USA Executive Chef Lorenzo Boni who shares another recipe he performed at the Chicago Chef Show: Rotini Pasta with Braised Fennel, Carrots and Spring Onions. Ready? Let’s go to the kitchen!

ROTINI WITH BRAISED FENNEL, CARROTS AND SPRING ONIONS

(Rotini integrali con finocchio e cipolline fresche)
A recipe by Chef Lorenzo Boni
(serves 4)

Preparation Time: 5 min
Cooking Time: 25 min
Season: Spring/ Summer

INGREDIENTS

- 4 tablespoons, Academia Barilla Toscano extra virgin olive oil
- 2 Cloves, Garlic
- 2 Fennel bulbs with tops
- 1 medium carrot
- salt, black pepper, to taste
- 1 bunch, spring onions
- 1/2 cup, Academia Barilla Parmigiano Reggiano, grated
- 1 tablespoon, Fennel frawns, chopped

PREPARATION

In a medium pan, sauté the minced garlic in the olive oil until it turns slightly yellow, about 3 minutes. Meanwhile, slice the fennel bulbs in half, then into thin slices.

Add the sliced fennel to the skillet, along with the carrot, sliced into roundels, about 1/8 inch thick. Braise the ingredients for about ten minutes over medium high heat, covered.

Season with salt and black pepper; cover with a lid and cook through stirring occasionally.

Slice the onions into 1/2 inch strips and stir them into the mixture and cook an additional three minutes.

Meanwhile cook the pasta according to the instructions on the package. Drain and toss with the sauce. Stir in the Parmigiano Reggiano and the fennel frawns before serving.

Thank you for sharing with us the recipe, Lorenzo. See you soon again on Italian Food Lovers!

Here we are finally with Barilla USA Executive Chef Lorenzo Boni, who we have called in at Italian Food Lovers by mistake a couple of days ago - sorry Lorenzo!

Chef Lorenzo Boni and his team have been the spine of the Barilla Italian Cooking Weekend at the Chicago Botanic Garden’s Garden Chef Series. Pictured here below, you can see Lorenzo in action during the cooking demo, surrounded by an attentive crowd and… the full range of Academia Barilla gourmet products, which are all available online at the Academia Barilla online store.

As “resident Chef” for Barilla USA Lorenzo proposed several recipes to the participants to the event, and we are glad to be able to share with you the first one today, an easy-to-prepare pasta salad: Farfalle Piccolini Pasta Salad.

FARFALLE PICCOLINI PASTA SALAD
A recipe by Chef Lorenzo Boni
(serves 4)

INGREDIENTS

- Barilla Farfalle Piccolini pasta, 1 package
- Academia Barilla Monti Iblei extra virgin olive oil, 4 tablespoons
- 1 ripe avocado
- Cherry tomatoes, 2 pints
- Red onion, julienne, 1 cup
- Pine nuts, 1 tablespoon
- Academia Barilla Pecorino Sardo Gran Cru, grated, 1 cup
- Basil, 5 leaves
- Lemon juice from 1 lemon
- Salt, black pepper, to taste

PREPARATION

Cook pasta according to directions, drain one minute prior to the lowest cooking time; drizzle with a little oil in order to prevent the pasta from sticking together and allow it to cool down flat on a sheet tray.

Meanwhile, sauté the onion with 1 tablespoon of oil. Set aside.

Slice the tomatoes in half, season with salt and let drain in a colander.

Sauté the pine nuts over medium heat till lightly brown.

Dice the avocado. Combine all the ingredients with pasta, season with salt and pepper.

Allow the salad to rest for half hour at room temperature before serving.

Thank you Lorenzo for sharing with us your pasta salad recipe - we’ll publish more recipe of yours soon again!