Yes, we still have a number of recipes for you from the Garden Chef Series. Today Chef Mark Grimes of Pinstripes Restaurant with a new exciting recipe, Chicken Parmesan with Campanelle Pasta.

Ready to cook? We are already heading to the kitchen… be prepared as the difficulty level of this recipe is medium, and there are several preparation steps.

CHICKEN PARMESAN WITH CAMPANELLE PASTA
A recipe by Chef Mark Grimes
(serves 4)

INGREDIENTS

- 3 lbs chicken breast, 6 oz each pounded out 1/4 inch thick
- 10 oz ricotta filling
- 2.5 oz sun dried tomatoes
- bread crumbs
- white flour, seasoned
- egg wash

PREPARATION

Take 6 oz single lobe breasts and place in between saran wrap and gently pound out to 1/4 inch thick.

In three separate pans place flour, egg wash and bread crumbs in that order.

Dip each breast into flour and shake off excess egg wash and drain, next into the egg wash and drain, then into bread crumb mixture. Repeat this process with each piece.

Divide ricotta mixture into 2 oz balls and sun dried tomatoes into 0.5 oz portions.

Place cheese and tomatoes at the top third of chicken breast and roll to create an oval shape.

Heat a sauté pan with oil and brown on all sides and finish in oven until you get an internal temperature of 165 F degrees, then set aside while preparing the nutless pesto / herb oil.

INGREDIENTS FOR NUTLESS PESTO / HERB OIL

- 2 oz garlic, fresh
- 3 oz parsley
- 1 oz basil, fresh
- 1 tablespoon thyme, fresh
- 1 tablespoon oregano, fresh
- 1.5 cups Academia Barilla Riviera Ligure extra virgin olive oil
- 2 tablespoons kosher salt
- 1 tablespoon cracked black pepper

NUTLESS PESTO PREPARATION 

Place all ingredients in a container and puree until smooth with hand blender.

INGREDIENTS FOR RICOTTA MIXTURE

- 2.5 cups ricotta cheese, drained
- 3 cups Academia Barilla Parmigiano-Reggiano, grated
- 3/4 cup gorgonzola cheese
- 3/4 cup mozzarella cheese, shredded
- 1/2 cup nutless pesto
- 4 cups Italian unseasoned bread crumbs

RICOTTA MIXTURE PREPARATION

Mix all wet ingredients first and then add dry ingredients and mix well.

INGREDIENTS FOR MARINARA

- 3 large cans plum tomatoes
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1 cup onion, diced
- 3 tablespoon garlic, chopped
- 1/2 cup Academia Barilla Riviera Ligure extra virgin olive oil
- 2 tablespoon fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh Thyme
- 1/4 cup white flour
- 2 cups red wine
- Kosher salt, to taste
- cracked black pepper, to taste

 MARINARA PREPARATION

Sauté onions, celery and carrots in olive oil for 20-30 minutes, stirring constantly.

Add garlic and cook 3-5 minutes, then add flour and cook out 3 minutes.

Deglaze with red wine and reduce by half and add canned tomatoes and let simmer for 60 minutes.

Puree until smooth and add extra virgin olive oil and fresh herbs as you puree.

Season with salt and pepper.

FINAL PREPARATION STEP: ASSEMBLE

Take cooked chicken breast and top with mozzarella or provolone cheese slices to cover, place in oven until cheese is melted.

Slice into desired size and arrange on your plate.

Toss with Campanelle pasta or your favorite cooked Barilla pasta with the marinara and place on your plate.

Garnish with pesto oil and Parmigiano-Reggiano cheese and serve.

Thank you Chef Mark Grimes for sharing with us this yummy recipe! Buon Appetito from Academia Barilla!

Celebrate Father’s Day behind the grill. Invite your friends, your neighbors and, most of all, your father for a Mediterranean BBQ that will surely make your dad happier than getting him another tie or pair of socks!

This BBQ recipe has been published this week on the Academia Barilla newsletter, a great news channel that delivers once a month Italian culinary news, recipes and Italian gastronomy culture to thousands of email subscribers - all Italian food lovers should subscribe to it, so here is the direct link to sign up to receive it.

We always have plenty of gourmet content for our blog, so we rarely republish here articles and news already broadcasted by our newsletter. But this month the Mediterranean BBQ recipe is too catchy, and we strongly believe that there isn’t anything better than a BBQ for a family reunion, specially during this nice season.

The Chef Team of the Academia Barilla Culinary School shared with us a barbequing recipe for grilled assorted meats and skewers with a brand new seasoning, Academia Barilla’s Sapori Italiani Herb Mix, the key element that gives the touch of Italian taste to this recipe adding a special Mediterranean flair to your BBQs and every day cooking.

Sapori Italiani Herb Mix is available at the Academia Barilla online store.

MEDITERRANEAN MIXED GRILL HERB BBQ
(serves 4)

INGREDIENTS

- 1 lb. spareribs
- 1/2 lb. sausage
- 5 oz. turkey breast
- 4 chicken breasts
- 5 oz. fresh bacon
- 1 red pepper
- 1 onion
- 10 oz. lamb cutlets / rib chop
- 2.5 oz. Academia Barilla Sicilian Unfiltered Extra Virgin Olive Oil
- 1/2 oz. Academia Barilla Sapori Italiani Herb Mix
- 1.7 oz. Academia Barilla Balsamic Vinegar of Modena aged 3 years
- lemon juice from 1 fresh lemon
- 2 garlic cloves
- 1 branch rosemary
- salt to taste

PREPARATION

Mix 1 oz of extra virgin olive oil and a pinch of Academia Barilla’s Sapori Italiani Herb mix in a large bowl.

Cut the turkey breast, sausage, bacon, red pepper and the onion into 1 inch chunks, add them to the mixture and toss to coat evenly. Cover with plastic wrap and refrigerate, allowing to marinate for 8 hours before grilling.

While the ingredients for the skewers are marinating, brush the chicken breasts with 1.5 oz of extra virgin olive oil, some lemon juice and season with Sapori Italiani herb mix. Cover with plastic wrap and refrigerate, allowing the chicken breasts to marinate for 8 hours before grilling.

Layer the lamb cutlet between plastic wrap and flatten them gently with a rolling pin or mallet. Place the ribs in a large dish so that they all fit in a single layer. Pour over the Balsamic Vinegar of Modena and sprinkle with 1 clove minced garlic and 1/2 a bunch of chopped rosemary. Cover with plastic wrap and refrigerate, allowing to marinate for 8 hours before grilling.

Using the remaining 1 clove minced garlic and remaining half of the rosemary, season the spareribs. Cover with plastic wrap and refrigerate for 8 hours.

When the marinating time is over, remove all items from the refrigerator. Make sure to spear the skewer ingredients (turkey breast, sausage, bacon, red pepper and the onion in 1 inch chunks) onto wooden or metal skewers, alternating the ingredients for taste and color.

About 30 minutes before beginning to barbecue, preheat the charcoal grill to 350 degrees. Prepare the charcoals according to the directions on the grill for barbecuing.

Cook the assorted meats until they are perfectly grilled to your liking.

Remember to salt the meat only at the end.
Buon appetito!

How about making this Father’s Day BBQ perfect, by adding to the present Chef gift ideas such as a traditional Chef’s jacket, that you can order also in a customized version with your dad’s name, or a traditional Chef’s hat would perfectly match the jacket.

Other gift ideas for a gourmet dad? Have you seen the latest gift ideas such as the Pinzimonio set (fits perfectly a BBQ), a set of Cheese Lover’s knives, or even just a gift certificate from the Academia Barilla online gourmet store?

Happy Father’s Day from Academia Barilla and Italian Food Lovers!