Barilla Celebrities Cookbook

8/14/2019 Barilla Celebrities Cookbook

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WELCOME . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

AMERICAS SECOND HARVEST . . . . . . . . . . . . . . . . . . . . . . . . 2

GUEST EDITORS

Mario Batali . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

David Tutera . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

CELEBRITY RECIPESRomantic Dinner (Chris Daughtry) . . . . . . . . . . . . . . . . . . . . . . 6

Celebratory Feast (Debra Messing) . . . . . . . . . . . . . . . . . . . . 10

Girlfriends' Gathering (Natalie Portman). . . . . . . . . . . . . . . . 14

Family Night (Stanley Tucci) . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Dinner Party (Marisa Tomei) . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Babbo (Mario Batali) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

THE STORY OF BARILLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

c o n t e n t sPhotography provided by Lou Man

Food styling by A.J. Battiara


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Thank you or downloading the Celebrity Italian Table Cookbook our second

charitable cookbook benetingAmericas Second Harvest, the nations largest

charitable hunger-relie organization.

w e l c o m e

We are excited to partner this year with ve Hollywood

celebrities, renowned che Mario Batali and entertaining expert

David Tutera or year two o this breakthrough initiative.

We began more than 130 years ago as a small pasta shop in Italy

and are now the worlds leading pasta producer. Throughout our

history, however, our guiding philosophy has always remained the

same: Were a amily-run company dedicated to developing and

sharing delicious, wholesome products with people around theworld who love pasta and Italian ood.

In Italy, all o lies moments are celebrated and shared around

the table. Just the basics are needed great ood, amily and

riends, good conversation and laughter.

At Barilla, we take pride in helping amilies and riends come

together to share ood and enjoy lie. We believe that creating,

cooking and enjoying ood is an art. It is, o course, also a basic

human need.

Unortunately, ar too many people more than 35 million,

12 million o whom are children have limited access to ood

due to nancial diculties. We invite you to join us as we do our

part to blend our passion or great pasta and authentic Italian

cuisine with a great cause.

For the month o February 2008, Barilla will donate $1 to

Americas Second Harvest or every person up to $100,000

who downloads our cookbook.

Through last years cookbook project, Americas Second Harvest

was able to provide more than 3 million meals to amilies in

need. Please help spread the word and invite your riends and

amily to join your Italian Table.

On behal o everyone at Barilla, wed like to thank all the

celebrities who graciously contributed to this project, as well

as our riends Mario Batali and David Tutera or their time and

eort creating this book and raising awareness or such an

important cause.

We are grateul to the millions o Americans who have embrace

Barilla and Americas Second Harvest.

Welcome to our Italian Table, and thank you or doing your part

to help prevent hunger.

Grazie Mille,

Kirk Troholz

President, Barilla America


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2

Dear Friend,

We are excited to partner again with Barilla to bring you

The Celebrity Italian Table Cookbook. This project builds on

the overwhelming success o last years Barilla cookbook, which

allowed Americas Second Harvest - The Nations Food Bank

Network to provide more than 3 million meals to amilies across

the United States.

The Celebrity Italian Table Cookbook oers great recipes

and creative ideas or gathering your riends and amily around

the table and, at the same time, each download o the book

helps to eed hungry children, amilies and the elderly in

your community.

Americas Second Harvest is the largest charitable domestic

hunger-relie organization in the country with more than 2 billion

pounds o donated ood and grocery products distributed across

the country annually. Each year, the organization provides ood

assistance to more than 25 million people in the United States via

50,000 local charitable agencies that operate more than 94,000

initiatives, rom school lunch programs to disaster-relie eorts.

Americas Second Harvest would like to extend a special thank

you to Barilla and to you or being part o the solution to en

hunger in America.

Please visit www.secondharvest.org to learn how to urther

contribute to your local ood bank or or more inormation on

how you can get involved in any o our programs.

Sincerely,

Vicki Escarra

President and CEO

a m e r i c a s s e c o n d h a rv e s t


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4

m b

b i o g r a p h y

Raised in Seattle, Mario Batali studied briefy at Le Cordon

Bleu in London, ollowed by an apprenticeship with Londons

legendary che Marco Pierre White and three years o intense

culinary training in the tiny Northern Italian village o Borgo

Capanne. He returned to the U.S. and in 1998 opened his now

legendary New York City restaurant, Babbo Ristorante e Enoteca,

which was honored as The Best New Restaurant o 1998 by

The James Beard Foundation and awarded three stars by Ruth

Reichl. Six years later, a re-review by The New York TimesFood

Critic, Frank Bruni, maintained Babbos three-star power and its

excellence among New York Citys nest restaurants

Today he and his partners own several other renowned

restaurants in New York, Los Angeles and Las Vegas. A new

steakhouse Carnevino is scheduled to open in January

2008 in the Palazzo hotel in Las Vegas, adjacent to the

Venetian Hotel Casino.

Mario also engages in erce culinary battles on the Food

Network series Iron Che America. Next Fall, his new PBS series

with co-stars Mark Bittman and Gwyneth Paltrow will air. Spain

On the Road Again will ollow the threesomes adventures as

they travel and eat their way through Spain. Mario has also

authored numerous books, including Simple Italian Food

(Clarkson Potter, 1998); Mario Batali Holiday Food(Clarkson

Potter, 2000); The Babbo Cookbook(Clarkson Potter, 2002);

Molto Italiano: 327 Simple Italian Recipes(Ecco, 2005), and

Mario Tailgates NASCAR Style(The Sporting News 2006).

Marios upcoming cookbook and grilling handbook Mario

Batali Italian Grilling (Ecco, 2008), takes the mystery out o

making tasty, authentic, smoky Italian ood.

In 2002 Mario won the James Beard Foundations Best Che:

New York City award, and in 2005 the James Beard Foundatio

awarded Mario Outstanding Che o the Year.

Mario splits his time between New York Citys Greenwich Village

and Northern Michigan with his wie Susi Cahn o Coach Dairy

Goat Farm and their two sons.

ppristine ingredients, sensibly and cooked

properly, k i .


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Leading entertaining expert David Tutera is hailed as an artistic

visionary whose ability, uniquely creative talents and outstanding

reputation have made him a tremendous success in the liestyle

arena. Tutera has created a name or himsel by taking his passion

or designing spectacular events and transorming it into

a liestyle.

Tuteras grandather, a successul forist, rst noticed his

grandsons artistic ability at an early age and encouraged David

to pursue his destiny. At age 19, with the sound advice o his

grandather and only one client, David opened his own event-

planning business. Today, David Tutera Inc. is an award-winning

company built rom experience, dedication and Tuteras natural

talent or transorming the ordinary into the extraordinary.

His name has become synonymous with style, elegance,

creativity and vision.

Honored in 2006 by Modern Bride Magazine as one o the

Top 25 Trendsetters o The Year, David is also a Contributing

Entertaining Expert on ABCs hit morning show The View and

TBSs Movie & A Makeover. He is also a proessional speaker

hired by Cond Nast, InStyle and many others to lecture on the

topics o weddings, liestyle, design and more. In addition, David

was awarded the 2005 Best Celebrity Wedding Planner by Li

& Style Magazine.

In addition, David is the host o two television series, Get

Married (Lietime Television) and Party Planner with David

Tutera (The Discovery Home Channel). His our books Big

Birthdays, (Bulnch Press/May, 2006); TheParty Planner

(Bulnch Press); America Entertains:A Year of Imaginative

Parties (Stewart, Tabori and Chang); and A Passion for Parties:

Your Guide to Elegant Entertaining (Simon & Schuster) are

available in stores. To continue his passion, David Tutera

Entertaining, a line o ve exceptional tabletop collections, is

available in Macys Department Stores and STEM by David

Tutera, a ull-service retail forist and git shop located in

Atlantic City, N.J. is now open. For more inormation, visit

www.davidtutera.com.

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b i o g r a p h y

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u quality time and

great conversations. m ju u . i u

everyday in style.


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THEME Theres nothing more romantic than a late-night

gondola ride through Venice, which inspired this intimate setting

on a foating dock. To add to the romance, roses, rose petals,

candles and crystals were used in abundance. Rich, passionate,

deep tones o red, purple and gold inspire this romantic dinner

or two.

SOUNDAdd a personal touch by creating your own playlist

with meaningul songs.

LIGHTINGCandles add a warm romantic glow to any setting.

When dining outside, candelabras and taper candles planted

into planter boxes can help transorm an ordinary space into

a romantic retreat. Use red-tinted glass votive candle holders in

surrounding locations to extend the mood and ambiance.

a m b i a n c e

Eggplant InvoltInI | RIgatonI wIth BasIl and goRgonzola | ChERRy jam taR

romanticnight

inspired byChris Daughtry

created bychef Mario Batali & entertaining expert David Tutera


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DCORRoses and rose petals create a sot texture and add to

the romance o the evening. A sot rose can be used or petals.

A rm rose head will open beautiully and last a ew days. For

this table, hollow the center o two rm rose heads and ll each

with salt and pepper or instant cellars. Loose crystals hanging

rom the tables candelabra and sprinkled across the table also

add refection and sparkle as the sun sets to enhance the mood.

You can use crystals rom an arts-and-crats store or crystals

rom a chandelier, which are available in the lighting section

o hardware stores. Add color and movement to the table with

vibrant ribbon. In this setting, fowing ribbons were tied to the

candelabra-centerpiece.

SPECIAL TOUCHES Decorating the chairs in sheer abric add

more sot texture. In this setting, authentic Venetian masks tiedto the chairs created an additional element o enchantment. To

add a Venetian touch to your setting, purchase smaller masks,

available online, to accent each napkin. Use gold-accented

plates and glassware to enrich the look.

TOASTING TIP Celebrate with Prosecco, an Italian sparkling

wine. It is less expensive than many Champagnes and there is

a huge variety to choose rom.

ta b l e s e t t i n g s

t c du ,

i strong and romantic uu u

rich and royal, rocker twist.

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8

m d: r b g

e i r sInvoltini di Melazane

a p p e t i z e r

DIRECTIONS

In a 10 to 12-inch saut pan, heat 2 cups o the olive oil overmedium-high heat until the oil reaches 370 F. Add the eggplantslices 3 or 4 at a time and ry, turning once, until sot and lightgolden brown, about 2 minutes. Transer to paper towelsto drain.

Preheat oven to 375 F. In a medium bowl, combine the ricottacheese, egg, scallions and nutmeg; mix well. Season the mixturewith salt and pepper. Lay the drained eggplant slices out ona work surace and place 1 tablespoon o the ricotta lling at thebase o each slice. Roll the eggplant up and around the lling toorm a neat roll and set seam side down on the work surace.

Lightly oil a baking dish large enough to hold the eggplant

roll-ups. Pour the sauce into the dish and place the rolls seamside down in the sauce. Bake until the cheese starts to melt outo the rolls, about 15 minutes. Drizzle with the remaining cupolive oil, sprinkle with parsley and serve.

Basic Tomato Sauce:

Prep Time: 10 minutes | Cook Time: 35 minutes | Makes 4 cups

In a 3-quart saucepan, heat the olive oil over medium heat.Add the onion and garlic and cook until sot and light goldenbrown, 8 to 10 minutes. Add the thyme and carrot and cookuntil the carrot is quite sot, about 5 minutes.

Add the tomatoes, with their juice, and bring to a boil, stirringoten. Lower the heat and simmer until as thick as hot cereal,

about 30 minutes. Season with salt. The sauce can bererigerated or up to 1 week or rozen or 6 months.

INGREDIENTS

2 cups extra virgin olive oil 3 medium eggplants, sliced

lengthwise, /-inch-

thick slices

1 cup ricotta cheese

1 large egg

2 scallions, thinly sliced

teaspoon nutmeg,

freshly grated

Salt, to taste

Freshly ground black

pepper, to taste

2 cups Basic Tomato Sauce

(recipe follows) cup whole parsley leaves

Basic Tomato Sauce cup extra virgin olive oil

1 Spanish onion, cut into

-inch diced pieces

4 garlic cloves, thinly sliced

3 tablespoons fresh thyme

chopped

medium carrot,

finely shredded

Two 28-ounce cans

whole tomatoes

Salt, to taste

4 SERVINGS | PREP TIME 25 MIN | COOk TIME 30 MIN


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DIRECTIONS

Bring 6 quarts water to boil and add salt to taste.

Meanwhile, in a 14 to 16-inch saut pan, heat the pepper fakesand tomato sauce over medium high heat. Once the mixturecomes to a boil, reduce the heat and simmer or 15 minutes oruntil the sauce is thick like hot cereal.

Cook the Barilla Rigatoni in the boiling water 1 minute less thanthe package instructions. Drain the pasta and add to the panwith the sauce. Turn the heat to medium and toss gently orabout 10 seconds. Tear the basil leaves into a ew pieces andadd to the sauce. Add the gorgonzola cubes and toss togetheror 1 minute. Pour into a heated bowl and serve immediately.

INGREDIENTS

1 teaspoon hot red pepper flakes

2 cups Basic Tomato Sauce (see recipe on page 8)

1 pound Barilla Rigatoni

cup fresh basil leaves, lightly packed pound gorgonzola cheese, cut into -inch cubes

r b gRigatoni con Basilico e Gorgonzola

c J tCrostata di Ciliegie

m a i n d i s h

d e s s e r t

DIRECTIONS

Combine the four, sugar, salt, and zest in a ood processor andpulse 2 or 3 times to mix. Add the butter and pulse until themixture resembles coarse crumbs.

In a small bowl, beat the egg yolks together with the cold vinsanto. With the machine running, add to the four mixture andprocess or 5 to 6 seconds, or until the dough comes togetherand leaves the sides o the work bowl. Turn the dough out,shape it into a disk, and wrap in plastic. Rerigerate or at least30 minutes.

Preheat the oven to 425 F. Butter a large baking sheet or line iwith parchment paper.

Thin the cherry jam with 1-2 teaspoon o hot water, stirring unti

smooth. Add a ew grindings o black pepper to heighten thefavor o the cherries and stir again. Set aside.

Roll out the dough between two sheets o wax paper to orma circle about 12 inches in diameter. Transer dough to theprepared baking sheet. Leaving a 2-inch border uncovered,spread the cherry mixture over the dough. Fold the edges o thdough up over the jam, pleating it as necessary.

Bake the tart or 20 to 25 minutes or until the pastry is deeplygolden brown and the lling is glossy. Cool on a rack or severaminutes and serve warm with glasses ovin santo.

INGREDIENTS

2 cups all-purpose flour

cup superfine sugar

Pinch of salt

Grated zest of 1 lemon

pound (2 sticks) unsalted butter,

cut into -inch pieces and chilled

3 large egg yolks

cup cold vin santo

2 cups cherry jam

2 or 3 turns of the peppermill


8-10 SERVINGS | PREP TIME 20 MIN | COOk TIME 55 MIN

i u k k u u

xu I felove . i i , perfect combo. i ui .


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10

a m b i a n c e

mozzaRElla In CaRozza | pEnnE In a CREamy tomato sauCE | ChoColatE hazElnut

celebratoryfeast

inspired byDebra Messing


THEMEInspired by the endless hills o Tuscany lled

with elds o grape vines and sunfowers, this setting uses a

combination o each to create the perect background or a

celebration. The use o earth tones combined with the colorul

gold rom the sunfowers provides warmth to this table to set

the mood.

SOUNDFor a table inspired by Tuscany, play music inspired by

Tuscany,such as Andrea Boccellis Cieli di Toscana CD.

LIGHTINGCover clear glass votive candle holders in copper

lea to complement and dress up the table and add a warm

fickering glow to the runner. This is a simple thing to do that

adds a touch o elegance to the table.


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12

g m sMozzarella in Carozza

a p p e t i z e r

DIRECTIONS

Place the mozzarella pieces on 4 slices o the bread. Cover withthe 4 remaining slices o bread to orm sandwiches. Trim thecrusts o to make perect 4-inch squares.

In a wide shallow bowl, whisk the eggs. Add the cream, thyme,salt and nutmeg and whisk until well blended.

In a 10 to 12-inch nonstick saut pan, heat 2 tablespoonso the olive oil over medium-high heat until smoking. Add1 tablespoon o the butter and cook until the sizzling subsides.Dip 2 o the sandwiches into the egg mixture, turning to coat,place in the pan, and cook until golden brown on rst side,about 2 minutes. Flip over and brown on the other side.

Transer the sandwiches to individual plates and repeat the

process with the remaining 2 tablespoons olive oil, 1 tablespoonbutter and 2 sandwiches. Cut in hal and serve immediately.

INGREDIENTS

1 pound fresh buffalo mozzarella, cut into 4 equal pieces

about 3 inches by 4 inches

8 slices firm white sandwich bread, -inch-thick

2 large eggs

cup heavy cream

1 teaspoon fresh thyme leaves

1 teaspoon salt

A grating of nutmeg

cup extra virgin olive oil

2 tablespoons unsalted butter

m d: p ct su

4 SERVINGS | PREP TIME 10 MI N | COOk TIME 15 MIN


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DIRECTIONS

Bring 6 quarts water to boil and add salt to taste.In a large saut pan, heat oil over medium heat until justsmoking. Add onions and cook until light golden brown, about6 to 7 minutes. Add the vodka and cook until liquid is reduced byhal, about 4 to 5 minutes. Add the tomato sauce and the creamand cook until the sauce has reduced by a third, about10 minutes.

Meanwhile, cook the Barilla Penne in the boiling water or1 minute less than the package directions indicate. Drain thepasta and add it to the saucepan. Stir together over very highheat or 1 minute, until thoroughly coated. Remove pan romheat, add grated Parmigiano cheese and toss or 20 seconds tomix well. Divide the pasta among our bowls, grate Parmigiano

Reggiano cheese over each bowl and serve immediately.

INGREDIENTS

4 tablespoons extra virgin olive oil

1 medium red onion, cut into inch dices

cup vodka

2 cups Basic Tomato Sauce (see recipe on page 8) cup heavy cream

1 pound Barilla Penne

1 cup Parmigiano Reggiano cheese, grated, plus a piece to

grate fresh

p c t suPenne alla Vodka

c hu FFritelle di Cioccolato

m a i n d i s h

d e s s e r t

DIRECTIONS

Mound the four on a work surace and make a well in the centeAdd the salt, sugar, lemon zest, the cup olive oil and 2tablespoons wine, and gradually mix in the four. I the dough isvery dry, add 1 more tablespoon o wine. Knead or 5 minutes ountil rm but tender. Wrap the dough in plastic and let it rest o30 minutes.

In a small bowl, combine the chocolate, nuts and jam and mixwell. Cover the lling and set aside.

On a foured surace, roll the dough out to -inch thickness.

Using a 3-inch round cookie cutter, cut out as many circles aspossible. Place a dab o lling on each circle o dough, moistenthe edges with a bit o beaten egg and old each round in hal,pressing the edges with your ngertips to seal, or crimp witha ork.

In a large deep pot, heat the remaining oil to 350 F. Working ibatches, ry the ritters until they are deep golden brown. Witha slotted spoon, transer ritters to paper towels to drain. Brusheach ritter with honey, dust with conectioners sugar and servehot or at room temperature.

INGREDIENTS

2 cups all-purpose flour Pinch of salt

5 teaspoons sugar

Zest of 1 lemon, grated

4 cups extra virgin olive oil

4 to 6 tablespoons dry

white wine

cup bittersweet chocolate,

roughly chopped

/cup hazelnuts, toastedand coarsely chopped

cup apricot jam

1 egg, lightly beaten

Honey for brushing

the fritters

Confectioners sugar

for dusting


ABOUT 18 FRITTERS | PREP TIME 35 MIN | COOk TIME 45 MIN

t ultimate comfort food . i , rich. t u, -

u

delicious sauce. a u,


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14

THEME The reshness o Italy sets the stage or this casual

girlriends gathering. The myriad roadside stands that sell resh

produce throughout Italy were the perect inspiration.

One ruit that is always ound in abundance and represents

reshness is the lemon our muse or this table setting.

SOUNDConversations are the ocal point o the evening.

Play sot, contemporary lyrical music in the background.

LIGHTINGVotive and tapered candles create a warm look to

any place setting. Carve out space in lemons, limes or even

artichokes. These unique holders will add resh favor to your

table and the best part is theyre disposable aterward.

To recreate the votive candle holders eatured, hold the lemon

so that the two tips are acing let and right. Cut-fush the botto

so it can stand evenly on a fat surace. Carve out a small hole o

the top o the lemon just big enough to house

a tealight. Insert the tealight and you are good

to go! Accent the lemons and createmore ambiant lighting with

complementary handmade

candle holders. Cut-lush

styrooam spheres, ound

at any c rat store, to the

bottom and cover in articial

lemon leaves. Top the holders o with

yellow taper candles.

a m b i a n c e

panEllE wIth pRosCIutto | pEnnE In a spICy sauCE wIth CapERs and olIvEs | oRa

girlfriendsgathering

inspired byNatalie Portman



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DCORThe secret to creating a simple setting is to design

with one concept in abundance and carry the style throughout.

Add beauty and ragrance to your table by lling a bowl with

large lemons to serve as the centerpiece. Accent the bowl with

resh lemon leaves and small crat butterfies or a whimsical

touch. You can also create circular placemats made with lemon

leaves. Simply glue the leaves to round pieces o abric cut

to size. The placemats will protect your table rom unwanted

scratches and i you store them with tissue paper, you can use

them or years to come.

PLATING Keep it simple, yet eminine. Set the table using

plates with lace-style cutouts and select Battenberg lace-accented

napkins to match. Pretty etched glassware adds to the emininity

needed or a girlriends gathering.

When setting your table, use your thumbnail to distance

the edge o your charger plates and fatware rom the edgeo the table to keep settings placed appropriately and in

a uniorm ashion.

SPECIAL TOUCHES To add beauty and a sense o un, carry

out the whimsical butterfies rom the centerpiece in other

elements throughout the table. In this setting, pewter butterfy

napkin rings and coordinating salt and pepper shakers were use


i k youngand fresh np. t clean and simp feminine and fun .

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16

s ck FPanelle

a p p e t i z e r

DIRECTIONS

Lightly oil a 9 by 12-inch baking pan.

In a 4-quart saucepan, combine the chickpea four and salt.Gradually add the water, stirring constantly to prevent lumps.Stir in the grated cheese and parsley. Place the saucepan overmedium heat and cook, stirring continually, until the mixture isas thick as hot cereal, about 10 minutes. Pour the mixture intothe oiled baking pan and let cool.

Invert the chickpea mixture onto a cutting board. Using cookieor other metal cutters, cut into decorative shapes and transer toa plate. Cover and rerigerate until ready to use.

In a heavy, deep 4-quart saucepan, heat the olive oil overmedium-high heat until it reaches 365 F. Drop the panelleshapes into the oil in batches, 6 or 7 at a time. Turn pieces once

or twice during cooking, until deep golden brown, about 4minutes. Transer to a plate lined with paper towels to drain.Serve warm with ricotta cheese on the side.

INGREDIENTS

1 /cups chickpea flour(see note)

1 teaspoon salt 4 cups water

cup Pecorino Sardo cheese, freshly grated

cup Italian parsley, finely chopped

4 cups extra virgin olive oil for deep-frying

cup ricotta cheese

m d: p s

c o

NOTE: Chickpea four is available at Italian markets and

some specialty grocers. Do not use Indian chickpea four.

ABOUT 20 FRITTERS | PREP TIME 10 MIN | COOk TIME 45 MIN


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DIRECTIONS

In a large bowl, combine the zucchini, garlic, basil, tomatoes,olive oil, capers, olives, lemon juice, and salt. Allow to cool or30 minutes.

Meanwhile, bring 6 quarts water to boil in large pot and addsalt to taste. Cook the Barilla Penne according to the packageinstructions until tender yet al dente, about 10 to 12 minutes.Drain the pasta in a colander and add to the cool vegetables.Toss in chili fakes, additional basil and cracked black pepper totaste. Stir gently to mix well and serve.

INGREDIENTS

pound young zucchini,sliced -inch thick, into

half-moon shapes

2 cloves garlic,

sliced paper thin

12 large leaves basil,

torn in half

1 can (16 ounces) tomatoes,

roughly chopped, retaining

seeds and liquid


2 tablespoons salt packed

giant capers, rinsed and

drained

cup tiny black olives

lemon, juiced

2 tablespoons kosher or sea

salt for the pasta cooking water

1 pound Barilla Penne

2 tablespoons crushed red

pepper flakes

Freshly ground black pepper,

to taste

p s su c oPenne alla Puttanesca

o t c-sTorta di Arancia Caprese

m a i n d i s h

d e s s e r t

DIRECTIONS

To make the pastry, combine the four, salt, sugar and lemon zein a medium bowl. Cut in the butter until the mixture resemblecoarse crumbs. In a small bowl, combine the egg, yolk, liqueur

and conectioners sugar. Stir sugar mixture into the four mixturwith a ork until the dough just comes together. Turn out ontoa foured board and gently knead until a smooth dough isormed. Press the dough into a disk about 6 inches across;wrap tightly in plastic wrap and reeze or 15 minutes.

Butter a 10-inch quiche pan. On a foured surace, roll the dougout to a 12-inch circle. Fit the dough into the tart pan and trimthe excess. Wrap the pan in plastic wrap and rerigerate or30 minutes.

Preheat the oven to 400 F. Prick the pastry shell all over witha ork. Line the shell with oil and ll with dried beans, rice or piweights. Bake or 10 minutes. Remove the oil and weights,reduce heat to 375 F and bake or 10 to 15 minutes more until

golden. Remove rom the oven and allow to cool on a rack.Reduce the oven to 350 F.

To make the lling, combine the orange zest, juice, brown sugaand mascarpone in a medium bowl and beat well with a mixer oa whisk. Add the eggs one at a time, beating well ater eachaddition. Beat in the liqueur.

Pour the lling into the pastry shell. Bake until the custard is setabout 45 minutes. Allow to cool and dust with conectionerssugar beore serving.

INGREDIENTS

Pastry


teaspoon salt

2 tablespoons sugar

Grated zest of 2 lemons

12 tablespoons (1 sticks)

unsalted butter, cut into

-inch cubes, chilled

1 large egg

1 large egg yolk

2 tablespoons orange

liqueur, such as Grand Marnier

1 cup confectioners sugar

Filling

Finely grated zest of 1 orange

1 /cups fresh orange juice

cup dark brown sugar,

packed

cup mascarpone (may

substitute cream cheese)

7 large eggs

3 tablespoons

orange liqueur

Confectioners sugar,

for garnish


8-10 SERVINGS | PREP TIME 20 MIN | COOk TIME 1 HR. 45 MIN

i k vegetarian version u ; classic u little extra special something.


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18

THEME Inspired by classical Italian entertaining, this casual

setting captures a amily-style dinner where conversations are the

ocus o the evening.

SOUND Fill the air with un, lively and estive music. Listen to

Dean Martins Thats Amore, Everybody Loves Somebody

or Sway.

LIGHTING Time your outdoor amily gathering so that dessert

comes at sunset, which will allow you to enjoy the changing o

natural light.

a m b i a n c e

mIxEd FRIEd vEgEtaBlEs | spaghEttI wIth ItalIan tuna sauCE | ChoColatE CakE FRom

familydinner

inspired byStanley Tucci



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DCORSimple and casual. Dress the table with a colorul oil

cloth, which is great or everyday entertaining indoors or out-

doors. Simple clusters o cut geraniums placed in old mason jars

add a touch o color and resemble the abundance o geraniums

commonly ound in window boxes and urns throughout Italy.

For orm and unction, create a Lazy Susan. You can replicate

the idea o the vintage Barilla postcard decoupage by using any

paper design sealed by adhesive or long-term use, and place

in the center o the table. To complete this amily-riendly meal,

top the table with olive oil, vinegar, salt and pepper. Also, add

baskets o homemade breads and olive wood-cutting boards

adorned with Italian cheeses.

TIP Cheese is best served at room temperature. When havin

a sit-down dinner, plan ahead and plate cheeses at least 30minutes prior to meal time to allow the temperature o the

cheese to adjust.

PLATING Use basic white china and everyday highball

glasses perect or a cool glass o water or milk or the kids an

Chianti or the adults. To add a simple touch, roll the fatware

within the napkin and tie with a natural colored twine. This will

help or windy days.


s tu no frills, u, i simpleand casual - classicItalian .

d tu


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20

mx F vFritto Misto di Verdura

a p p e t i z e r

DIRECTIONS

In a large deep saucepan, preerably one with a basket, heatthe oil over medium-high heat until it reaches a temperature o375 F. Meanwhile, combine hal o the vegetables and halo the lemon slices in a large bowl. Sprinkle with 1 cup o thecornstarch and toss with your hands to coat. Transer vegetablesinto a large strainer and shake to remove excess cornstarch.

Careully drop the vegetables and lemon slices into the hot oiland cook until golden brown and crispy, 3 to 4 minutes. Transerto a plate lined with paper towels to drain. Repeat with theremaining vegetables and lemon slices; allow the oil to return to375 F beore adding this batch.

Season the hot ried vegetables with salt and serve immediatelywith the lemon wedges.

INGREDIENTS

8 cups extra virgin olive oil, for deep-frying

8 ounces small sweet peas in pod or sugar snap peas 8 ounces green beans, ends snapped off

1 head broccoli, cut into small florets

2 bunches scallions, trimmed to 4-inch long pieces

1 zucchini, cut into -inch thick rounds

1 yellow pepper, cored, seeded, and cut into -inch wide strip

1 red pepper, cored, seeded, and cut into -inch wide strips

4 lemons, 2 cut into thin slices, 2 cut into wedges

2 cups cornstarch

Salt, to taste

m d: s i tu su



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DIRECTIONS


Meanwhile, in a 10 to 12-inch saut pan, heat 2 tablespoonsolive oil over medium heat until almost smoking. Add the onionsand cook until sotened, about 8 minutes. Add tomato sauceand hot red pepper fakes and bring to boil. Add the tuna andmarjoram and return to a boil; remove pan rom the heat.

Cook the Barilla Spaghetti in boiling water 1 minute less than thepackage instructions indicate. Drain in colander and transerpasta to the pan with tuna sauce, stirring careully to coat.Add the parsley and cook or 1 minute. Transer to a warmedserving bowl and serve immediately.

INGREDIENTS


1 large red onion,thinly sliced

2 cups Basic Tomato Sauce

(see recipe on page 8)

1 teaspoon hot red

pepper flakes

1 can Italian tuna,

packed in oil 1 teaspoon fresh marjoram

1 pound Barilla Spaghetti

1 bunch Italian parsley, finely

chopped to yield cup

c ck Abruzzo-ParozzTorta di Cioccolato Abruzzese

d e s s e r t

DIRECTIONS

Preheat the oven to 375 F. Butter a 9-inch round cake pan.In a ood processor, grind the blanched almonds to a nepowder; add a little o the sugar i necessary to keep the nutsrom becoming a paste. Set aside.

Sit together the four, cornstarch and nutmeg into a small bowlSet aside.

In a large bowl, beat the egg yolks with an electric mixer untilblended. Gradually add the ground almonds and the remainingsugar, beating until light and fuy. Gradually add the fourmixture and then the cooled butter, beating well atereach addition.

In a separate large bowl, beat the egg whites with clean beater

until they orm sti, glossy peaks. Fold them into the batter.Pour the batter into the prepared cake pan. Bake or about 40minutes, until the cake is rm to the touch and golden. Let cooin the pan or 15 minutes, then turn out o the pan onto a rackand let cool completely.

To make the glaze, melt the chocolate and the butter over verylow heat in a small heavy saucepan, stirring requently untilsmooth. Remove rom the heat.

Place the glaze on top o the cake and spread it over the top ansides with a spatula. Serve at room temperature.

INGREDIENTS

1 cups sliced

blanched almonds

cup sugar

cup all-purpose flour

6 tablespoons cornstarch

/8teaspoon nutmeg,

freshly grated

7 extra-large eggs,

separated

5 tablespoons unsalted

butter, melted and cooled

Glaze

6 ounces bittersweet

chocolate, finely chopped

2 tablespoons

unsalted butter

s i tu suSpaghetti al Tonno

m a i n d i s h



s t simple, quk, xdelicate,


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22

THEME The charm and beauty o old-world Rome inspired

this table setting or an elegant evening with riends. Combining

old world Italy with a modern twist brings warmth and comort to

this table, allowing guests to enjoy each others company or the

evening. Set beneath an antique gazebo, the table is open and

airy or dinner at sunset - a romantic, yet welcoming atmosphere.

SOUND In this outdoor setting, enjoy the beautiul sounds

echoing rom nature around you. I youd preer a little

background music, play a little Peter Cincotti or Tony Bennett

sotly or some sophisticated ambiance.

LIGHTINGMake use o your

surrounding. A candlelit chandelier

embellished with erns rom the

backyard adds color and texture,

along with warmth, to the iron gazebo.

Chandeliers, whether indoor or

outdoor, should be hung at 36 inches

above the table so that you enjoy

a central ocal point, while leaving room

to view your guests. I you dont have

a chandelier, no worries. Mood lighting can

easily be accomplished by other orms

o candlelight.

a m b i a n c e

autumn vEgEtaBlE salad | FaRFallE wIth panCEtta, RuCola and tRuFFlE pastE | lE

dinnerparty

inspired byMarisa Tomei



24/32

DCOR Keep it eminine and sophisticated. Combine sot

antique textures rom a woven overlay over a pale blue linen

cloth. To juxtapose modern design with old world elegance,

create a box design o votive candles surrounding the

centerpiece o various types o hydrangea, all within a cut crystal

bowl vase. Use the leaves o the hydrangea to create a clean

border around the perimeter o the votives adding a stylish

border and natural color. This is a table design that works well

whether outdoors, like in our gazebo setting, or indoors in your

own dining room.

SPECIAL TOUCHES To keep modern designs rom looking

cold, add sot textures o foral and/or greenery. This will soten

the look while keeping the design clean. Also, when decorating

your table with hydrant fowers such as hydrangea, be sure to mist

the fowers with water in addition to lling the vase with water.

This will help prolong the l ie o the foral.

PLATING Add ormality and color to the table by using

elements o royal and ice blue throughout. For this gathering,antique hand-painted china was complemented by clear and

royal blue crystal glassware or each setting. Antique silver

details, like salt and pepper shakers, also provide a sense o

eminine sophistication to the table.


w i k i

m t, i k r

a little old worldwith modern design .

d tu


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24

auu v gc puk oInsalata di Verdura del Autunno con Caprinoed Olio di Semi di Zucca

a p p e t i z e r

DIRECTIONS

Preheat the oven to 475 F.

Place the butternut cubes and chopped sage on a cookie sheet;drizzle with 1 tablespoon olive oil and roast until light goldenbrown, 8 to 10 minutes. Set aside in a large salad bowl to cool.

Place the Jerusalem artichokes on the same cookie sheet andtoss with 1 tablespoon o the olive oil. Roast in the oven or 6 to7 minutes. Remove and set aside with the squash.

Place the parsnips on the cookie sheet and toss with the cuminand 1 more tablespoon o olive oil. Roast or 6 to 7 minutes, andthen set aside with the other vegetables.

Bring 6 cups o water to boil and set up an ice bath near thestove. Plunge the leeks into the boiling water and cook untiltender, 2 to 3 minutes. Remove the leeks rom the boiling waterand submerge them in the ice bath until cool. Remove the leeksrom the ice bath, pat dry with paper towels, and set aside.

Add the leeks, celery root and mizuna to the salad bowl with theroasted vegetables. Add the remaining olive oil, sherry vinegar,salt and pepper and toss gently to coat well. Divide the mixtureevenly among our chilled dinner plates, mounding it likea haystack. Generously spread resh goat cheese on eachbaguette slice and place on top o each haystack. Drizzle thepumpkinseed oil around each mound and serve immediately.

INGREDIENTS

pound butternut squash,

peeled and cut into-inch cubes

4 fresh sage leaves,

finely chopped


cup Jerusalem artichokes,

scrubbed and sliced into

/8-inch disks (optional)

2 parsnips, scrubbed and

sliced into -inch disks

1 teaspoon ground cumin

1 leek, white part only, cut

into 3-inch julienne pieces

celery root, peeled and

cut into julienne pieces pound mizuna, watercre

or frisee

2 tablespoons sherry vineg

Kosher salt, to taste

Freshly ground black pepp

to taste

4 1-inch baguette slices,

toasted for 2 minutes in

400 F oven

pound fresh goat cheese

2 tablespoons pumpkinsee

oil (available at specialtystores)

m d: F p

ru tuf p



26/32

DIRECTIONS


Meanwhile in a 10 to 12-inch saut pan, heat the olive oil overlow heat. Add the guanciale and cook slowly until the guancialehas rendered its at and is crisp and golden brown, about 10minutes. Add the onion and garlic and cook gently until goldenbrown, about 5 minutes longer. Remove rom the heat.

Cook the Barilla Faralle in the boiling water or 1 minute lessthan the package instructions indicate; drain reserving 4tablespoons cooking water. Add the pasta to the pan with thereserved cooking water. Add the trufe paste, guanciale and thegrated cheese; mix well and toss over high heat or one minute.Add the arugula and toss or about 30 more seconds, until just

wilted. Divide among our warmed pasta bowls and serve withadditional cheese on the side.

INGREDIENTS

2 tablespoons extra virgin

olive oil

8 ounces guanciale (may

substitute bacon or

pancetta), diced

1 small red onion, cut

lengthwise in half and then

into -inch thick half-moons

2 cloves garlic, thinly sliced

1 pound Barilla Farfalle

2 tablespoons truffle paste

cup freshly grated

Pecorino-Romano, plus exfor serving

1 bunch arugula, chopped

F p, ru tuf pFarfalle con Pancetta, Rucola e Tartufo Bianco

l tCrostata di Limone

m a i n d i s h

d e s s e r t

DIRECTIONS

To make the pastry, toss together the four, almonds and sugarin a medium bowl. Cut in the butter until the mixture is theconsistency o ne bread crumbs. Add the egg and salt and mixwell, kneading gently. Form the pastry into a disk, wrap in plastwrap and rerigerate while the lling is being made.

Preheat the oven to 450 F. Butter a 10-inch futed tart pan.

Grate the zest rom 2 o the lemons. Squeeze the juice rom all3 lemons. In a separate large bowl, beat the egg yolks and sugwith an electric mixer until very thick and pale. Beat in the lemozest and juice. Transer the mixture to the top o a double boileand set over barely simmering water. Cook, stirring constantly,until the mixture becomes thick, 15 to 20 minutes. Remove romthe heat and set aside to cool slightly.

Roll out the dough between two sheets o waxed paper into an11-inch circle. Fit into the tart pan and trim the excess dough. Prthe bottom o the dough all over with a ork, line with oil and with dried beans, rice or pie weights to keep the bottom rompung. Place in the oven and bake 10 minutes, then remove thoil and beans. Bake an additional 5 minutes or until pale golde

Meanwhile, in a large bowl, beat the egg whites until very stiand old them into the lemon mixture.

Remove the tart shell rom the oven and reduce the temperatuto 325 F. Spread the lemon lling over the pie shell. Bake or 1to 15 minutes or until the lling is thoroughly set.Cool completely on a rack.

INGREDIENTS

Pastry


cup ground toasted

almonds

cup sugar

8 tablespoons (1 stick)

unsalted butter

1 large egg

Pinch salt

Filling

4 large eggs, separated

3 lemons

cup sugar


8-10 SERVINGS | PREP TIME 20 MIN | COOk TIME 70 MIN

TIP:Add resh trule slices to each bowl, then inish

with trule paste and additional grated cheese.

What could be easier? b uf .... u, fu uu. w

m k . i unexpected, and tastes im u u


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26

THEME Babbo opened in New York City in 1998 in an eort

to emulate the best o great Italian hospitality and quality at

the table and in the glass. The philosophy is as easy as it is

straightorward use the best local ingredients as simply as

possible and serve them with fourish and joy.

SOUND At a typical Babbo night, songs rom Marios playlist

foat through the restaurant and grow louder as the evening

progresses. Go to www.mariobatali.com to nd Marios avorite

songs or play your personal avorites rom your I-Pod.

LIGHTINGLow and amber-hued lighting complements the

dark woods in the cozy and intimate dcor. To recreate this

setting, dim your overhead lighting and line the room with

votive candles.

a m b i a n c e

stEamEd CoCklEs | FEttuCCInE wIth pumpkIn and BREad CRumBs | saFFRon pann

babboinspired byBabbo Restaurantcreated bychef Mario Batali


28/32

DCOR Upon entering Babbo, guests are greeted with

a bar stocked with Italian wines and shelves lled with Marios

cookbooks. In the heart o the dining room is a center table

with Italian wines, condiments and a seasonal plant to add

warmth and intimacy. Recreate this center table with appetizers

surrounded by your own collection o cookbooks, wines and

resh greenery.

PARTY TIP Greet your guests upon arrival with a glass o

wine or a Bellini and incorporate interesting trivia about Italy

throughout the room to ully immerse guests in the atmosphere.

PLATINGKeep it simple with clean white plates, white linen

napkins and tablecloths. Include two orks, a knie and a waterglass with each setting. Center the napkin and place the orks

to the let with the knie at the right. This allows guests to have

space or the meal. The water glass is placed at the top right

corner o the napkin.


i u love and joy music

and art dance and beingtogether u cook, eat, share.

m b


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28

s ck hc bVongole al Vapore con Peperoncino di Jamaicae Hierba Cippollina

a p p e t i z e r

DIRECTIONS

In a large skillet with a lid, heat the olive oil over high heatuntil almost smoking. Add the onion and garlic and cook or 5minutes, or until sot and lightly browned. Add the chile, hal othe chives, the cockles, wine, and tomato sauce and bring toa boil. Cover and cook until all the cockles steam open, about 5minutes. Discard any cockles that do not open.

Season the broth with salt and pepper. Divide the cockles andbroth evenly among our warmed bowls, top with the remainingchives and serve with bread. INGREDIENTS


red onion, finely chopped


1 habaero chile, finely chopped

1 bunch of chives, cut into 1-inch lengths

2 pounds New Zealand cockles, scrubbed

(may substitute littleneck clams)

2 cups dry white wine

cup Basic Tomato Sauce (see recipe on page 8)

Kosher salt, to taste

Freshly ground black pepper, to taste

m d: Fu

puk b cu



30/32

DIRECTIONS


In a 12 to 14-inch saut pan, heat 2 tablespoons o the olive oilover medium heat. Add the onion, garlic and anchovies. Cookover medium heat, stirring occasionally, until the onion and garlicare sotened and the anchovies have begun to break up. Turn theheat up to high and add the squash cubes. Cook over high heator 5 minutes or until the cubes are tender and browned at theedges. Season with the salt and pepper and remove romthe heat.

Cook the Barilla Fettuccine in the boiling water or 1 minute lessthan according to the package directions. While the pasta iscooking, warm the squash mixture. Drain the pasta and add it to

the pan with the squash. Add the parsley and remaining 2tablespoons o olive oil and toss over high heat or 1 minute.Divide the pasta and squash evenly among our warmed pastabowls, top with bread crumbs and serve immediately.

INGREDIENTS

4 tablespoons extra virgin

olive oil

1 red onion, finely chopped


6 salt-packed anchovy

fillets, soaked in milk for 20

minutes, rinsed and drained

1 pound butternut squash,

peeled, seeded and cut into

-inch cubes

Freshly ground black

pepper, to taste

1 pound Barilla Fettuccine

cup flat-leaf parsley,

finely chopped

cup fresh bread crumbs,

toasted

Fu puk b cuFettuccine con Zucca e Pangrattato

s p cPanna Cotta con Zafferano

m a i n d i s h

d e s s e r t

DIRECTIONS

In a medium saucepan, combine the cream, sugar, lemon ororange zest, and saron threads. Bring the mixture to a boil,stirring gently, and then remove rom the heat. Let the mixturerest or 10 minutes to develop the favor and the color.

Stir the powered gelatin into the cream mixture until it dissolveStrain the mixture through a ne-meshed sieve and then stir inthe milk.

Pour the mixture into chilled dessert cups or wine glasses.

I desired, the panna cotta may be unmolded by running the tipo a knie around the edges o the cup, dipping the cup quicklyinto hot water, and gently shaking the custard onto a plate.Serve with resh ruit.

INGREDIENTS

3 /cups heavy cream

cup sugar

Zest of 1 lemon or 1 orange

teaspoon saffron threads

1 tablespoon plus 1 teaspoon powdered gelatin

1 cup milk


8-12 SERVINGS | PREP TIME 6 MIN | COOk TIME 5 MINRESTING TIME 2 HRS. 10 MIN

a u

, sweetcomplex qu intense f i i k u . t


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30

t h e s t o ry o F b a r i l l a

A SHOP AND A DREAM

When he opened a modest pasta shop in Parma, Italy, in 1877,

Pietro Barilla had a dream: to supply his neighborhood with the

reshest, most delicious ood to be shared with loved ones at

home. Now, 130 years later, his handiwork has become the

best-selling premium pasta in Italy and around the world.

Pietro opened his small shop on Via Vittorio Emanuele, a busy

shopping street in the northern Italian city o Parma, located

in Emilia-Romagna, a region renowned or its cuisine and rich

agricultural heritage. Pietro and his son, Riccardo, worked side

by side making resh bread and pasta by hand. Their signature

sunshine-yellow, horse-drawn carts would travel through the early

morning streets o Parma, laden with resh Barilla products. By the

turn o the century, ather and son purchased a warehouse,

which today still stands on the same street now renamed

Viale Barilla in Parma.

QUALITY AND FAMILY

From the beginning, product quality was paramount or Barilla,

a actor dependent on the superior quality o the durum wheat

four, or semolina, used to make the pasta. Legend has it that

Riccardo Barilla would dust the sleeves o his black suit with the

semolina. I no specks remained ater he brushed it o, the fou

was dry enough and nely ground enough to use in Barilla past

This strong dedication to quality stems rom the belie that ood

is not purely unctional, but serves to nourish our soul and to

enhance our way o lie. Pasta itsel is more than just an ingredien

it is the central thread that binds a culture and amilies. These a

the values Pietro embedded in his company. Today, Guido, Lu

and Paolo Barilla are the ourth generation o the Barilla amily

to carry on Pietros dedication to tradition and excellence.

Barilla is now the world leader in pasta production, manuacturi

over 4,000 tons o pasta daily in over 150 shapes and sizes at 2

state-o-the-art acilities around the

globe. Despite its global scope and

international popularity, Barilla has

not changed the philosophy thathas guided it or our generations

it remains dedicated to developing,

creating and sharing delicious,

wholesome products with the

global neighborhood.


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Documents

Barilla Celebrities Cookbook