Italian Food Lovers

Today we introduce the recipe for the Maserati Murcielago LP640 - no, you won’t be able to prepare in your kitchen the Italian car that turned into a legend, but you will be certainly able to cook an awesome main course for the New Year’s Eve dinner, that Barilla USA Executive Chef Lorenzo Boni designed getting inspiration by the Lamborghini line of vehicles to create the Academia Barilla - Lamborghini NYE gourmet menu.

After introducing the Lamborghinis of the last posts and their respective recipes, today Chef Lorenzo Boni proposes to celebrate the Lamborghini Murcielago with Pork Tenderloin “bocconcini” wrapped in Academia Barilla Prosciutto di Parma, drizzled with Academia Barilla Balsamic Must and accompanied with baby greens.

Yummy, let’s go immediately to the kitchen!

PORK TENDERLOIN BOCCONCINI WRAPPED IN PROSCIUTTO DI PARMA, DRIZZLED WITH BALSAMIC MUST, AND ACCOMPAINED WITH BABY GREENS
(a recipe by Chef Lorenzo Boni, inspired by Lamborghini Murcielago LP640)

INGREDIENTS

- 2 pork tenderloins
- 12 slices of Academia Barilla Prosciutto di Parma
- 1/2 bottle Academia Barilla Balsamic Must
- one sprig rosemary
- 2 cloves garlic
- baby green salad, 1/2 lb
- Academia Barilla Monti Iblei extra virgin olive oil to taste
- Academia Barilla Natural Sea Salt with Black Olives to taste
- black pepper to taste

PREPARATION

Cut pork tenderloin in small 2 oz pieces (bocconcini, in Italian), individually wrap them with prosciutto, securing with toothpicks.

Cook on both side until pink in the middle. Meanwhile reduce the balsamic with rosemary and garlic until it thickens up a little. Cool down.

Before serving the tenderloin on a bed of baby green salad, seasoned with natural sea salt, black pepper and olive oil, drizzle the balsamic reduction over the top.

WINE PAIRING TIPS

Red wines from Tuscany generally are a good choice with pork and red meats, try Lodola Nuova Vino Nobile di Montepulciano 2003 for best gourmet results.

Today’s recipe from the Academia Barilla / Lamborghini New Year’s Eve gourmet menu by Chef Lorenzo Boni is a traditional entree: Ravioli with Academia Barilla Pecorino Gran Cru and Veal sauce.

Barilla USA Executive Chef Lorenzo Boni designed the entire menu taking inspiration from Lamborghini vehicles to create each dish, and today’s ravioli are inspired by the sporty Lamborghini Gallardo Superleggera.

RAVIOLI WITH ACADEMIA BARILLA PECORINO GRAN CRU AND VEAL SAUCE
(a recipe by Chef Lorenzo Boni)

INGREDIENTS for the pasta

- 1 lb flour
- 2 egg yolks
- 1 egg
- water

INGREDIENTS for the filling
- 1 lb ricotta
- 1/2 cup Academia Barilla Parmigiano Reggiano, grated
- 1 tablespoon parsley, chopped
- salt and pepper to taste

INGREDIENTS for veal sauce

- 2 lbs veal bones
- 3 stalks celery
- 1 carrot
- 1 onion
- 1 quart white wine
- black pepper to taste

VEAL SAUCE PREPARATION

Brown the veal bones in the oven at 450F, adding chopped vegetables.

Let brown, deglaze with wine and reduce to half, add 1 quart of water and let cook until reduced again.

Filter through a thin colander. If needed, thicken up with a little corn starch.

RAVIOLI PREPARATION

Prepare the dough and let rest for a few hours.

Prepare the filling by mixing all the ingredients.

Make the ravioli about 1 inch diameter.

Cook in salted water. Sauté with butter and a little chicken stock.

Serve with shaved Academia Barilla Pecorino Gran Cru and reduced veal sauce drizzled on top.

WINE PAIRING TIPS
You need a good red wine to fully enjoy these delicious ravioli. You should try Ruffino ‘Il Ducale’, Toscana 2003.

More Lamborghini-inspired New Year’s Eve recipes will ride our blog tomorrow, with Chef Lorenzo Boni’s triumphal NYE main course: Pork tenderloin “bocconcini” wrapped in Prosciutto di Parma, drizzled with Balsamic Must and accompanied with baby greens. Tomorrow’s dish is inspired to the massive Lamborghini Murcielago LP640, an icon in the history of automotive.

Don’t speed. Don’t tailgate. Don’t drink and drive. Stay tuned with Italian Food Lovers!

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!