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Barilla Shares the Table with Celebrities to Benefit Meals On Wheels Association of America
Mario Batali • Kristen Bell • Kristin Chenoweth • James Denton • Jimmy Fallon • Mariska Hargitay Ellie Krieger • Martina McBride • Julianne Moore • Holly Robinson-Peete • Andy Roddick • Meryl Streep
WeLCOMe TO Our TABLe!
Thank you for downloading The Celebrity Pasta Lovers’ Cookbook. In the pages that follow, you’ll find the “ingredients” for creating meaningful meals in your own home. At the same time, you’re helping to bring meals to those in need through Meals on Wheels Association of America (MOWAA), our charitable partner for this book. Sharing delicious meals and memories has been at the heart of Barilla for over 130 years, ever since Pietro Barilla founded our company to bring his neighbors the freshest ingredients for their family tables. Four generations later, family and food remain our passion and our reason for being. That’s why we created “Share the Table,” a commitment to making meaningful family meals a priority in homes across America. This limited-edition book provides plenty of delicious reasons to share the table with your loved ones more often. You’ll find delectable dishes recreated by Chef Mario Batali that are favorite dishes of some of America’s most-loved celebrities. There’s something for every taste, from Julianne Moore’s farm-fresh Vegetarian Lasagne to Jimmy Fallon’s hearty Spaghetti Carbonara. There are also simple tips to bring your family together around the table, making family meals a time for connection. I extend a special thank you to Mario for his partnership and for crafting the recipes in this cookbook. When you affirm your belief in meaningful meals at www.ShareTheTable.com, Barilla will donate $1 to MOWAA, up to $150,000, to support nutrition programs that serve more than one million meals to seniors in need every day. We are grateful for their work, and we thank you and our celebrity partners for doing their part to create meaningful meals. Grazie mille,
Kirk Trofholz President, Barilla America
MeALS On WheeLS ASSOCIATIOn OF AMerICA
Meals On Wheels Association of America (MOWAA) works with Barilla on the Share the Table initiative because, like Barilla, we believe that bringing families and friends together at the dinner table more often and in more meaningful ways is important for people of all ages. MOWAA is the oldest and largest national organization composed of and representing local, community-based senior nutrition programs. These programs provide meal services to hungry and homebound senior citizens in need. By partnering with Barilla, MOWAA hopes that increased attention will be paid to the critical issue of senior hunger. There are 5,000 local senior nutrition programs in the u.S. that provide over one million meals to seniors who need them each day. While remarkable, the one-million-meals-a-day figure underestimates the size and shape of the MOWAA network and its reach and influence in communities across America. A tireless army of volunteers donate their time and efforts to these programs. It is said that this group, numbering between 800,000 and 1.2 million individuals, is the largest volunteer army in the nation. To learn more visit: www.mowaa.org.
“ Thanks to corporations like Barilla, we are one step closer to reaching our goal of ending senior hunger in America by the year 2020.” – enid Borden, President and CeO of MOWAA
Otto enoteca Pizzeria. Molto Gusto (ecco 2010).” – Mario Batali 2 . including their flagship new York City restaurant Babbo ristorante e enoteca. In 2008. based on the classic and celebrated dishes of his new York City hotspot.” his new highly anticipated eighth cookbook. Mario and his business partner Joe Bastianich own 15 restaurants across the country. Molto Italiano: 327 Simple Italian Recipes (ecco 2005). educate.000-square-foot marketplace recently opened in new York City. For more information on Mario and his many projects visit www. protect.meet our guest editor MArIO BATALI With more than a dozen restaurants. and Spain…A Culinary Road Trip (ecco 2008) – the companion book to his prime-time PBS series “Spain…On The road Again. the new York Times bestsellers Mario Batali Italian Grill (ecco 2007). Mario is also the author of eight cookbooks including the James Beard Award-winning. hit shelves this spring. “Once you’ve put your groceries in the car. The duo’s latest venture is eataly.mariobatali. the quality of your dinner has already been decided. his extensive culinary career and larger-than-life personality have earned him accolades such as GQ magazine’s “Man of the Year” and the James Beard Award for Outstanding Chef.com. eight cookbooks and a range of television shows. a 50. Mario splits his time between new York City’s Greenwich Village and northern Michigan with his wife and their two sons. Mario started the Mario Batali Foundation with a mission to feed. and empower children. as well as two restaurants in Los Angeles and three in Las Vegas. including the ever-popular Iron Chef America. Mario Batali is arguably one of the most recognized and respected chefs in America.
“Magnolia” (SAG Award nomination for Best Supporting Actress). and “Crazy.A. “Children of Men” with Clive Owen. Julianne’s additional film credits include.F. Most recently starring in “The Kids are All right.meet our guest editor JuLIAnne MOOre With more than 50 films under her belt and the distinction of being one of only a handful of actors to ever receive two acting Oscar nominations within the same year. Moore’s twin Oscar nominations in 2002 were for her performances in “Far From heaven” (Best Actress nomination) and “The hours” (Best Supporting Actress nomination). “next” opposite nicolas Cage. She is the author of a successful children’s book series – Freckleface Strawberry and Freckleface Strawberry and the Dodgeball Bully. Love.” – Julianne Moore 3 . Julianne Moore is considered one of the most prolific and versatile actresses of our times.” Julianne earned her B. “ Sharing meals is one of the simplest.” an independent thriller with Jonathan rhys Meyers. from the College of Fine Arts at Boston university. She lives with her husband and two children in new York.” Julianne will be seen in the upcoming “Shelter. Stupid. She has starred in Broadway and off-Broadway productions. and “The Lost World: Jurassic Park.” a comedy opposite Steve Carrell.” along with Golden Globe and Screen Actors Guild Award nominations. A third book is due out in 2011. and an off-Broadway musical inspired by the series will be produced later this year. Moore also received Oscar nominations for her roles in “Boogie nights” (Best Supporting Actress nomination) and “end of the Affair” (Best Actress nomination). She has won numerous other accolades including the Independent Spirit Award for Best Actress for “Far from heaven. yet most important things families can do together.
my romansTyle TraTToria in new york CiTy’s wesT Village.“ This is one of our mosT popular dishes aT lupa.” – mario baTali 6 . Try using a Coffee grinder. i loVe This dish mosTly for iTs simpliCiTy – The pasTa is really able To shine. if you prefer a really fine grind on The pepper.
freshly grated PrePArATIOn • BrInG 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt (optional). • STIr in the cheeses (add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately. until fragrant. “Our friends and neighbors are an extension of the family.MArIO BATAlI’S linguine wiTh romano Cheese and blaCk pepper Linguine Cacio e Pepe IngredIenTS: ServeS 6 1 box BArILLA Linguine 3 tablespoons kosher salt (optional) ¼ cup coarsely ground black pepper 6 tablespoons extra virgin olive oil 6 tablespoons unsalted butter ¼ cup Parmigiano-reggiano cheese. stirring. the water will spill over. freshly grated ¼ cup Pecorino romano cheese. reserving about ½ cup of the pasta cooking water. • ADD pepper to a 12. Drain. and we love inviting them over for dinner. Fill the pot no more than ²/³ with water – if you use more. if you use too little. plus extra for serving. about 20 seconds. the pasta won’t cook properly. barilla pasTa Tip: use the right amount of water. Toss over medium heat until the Linguine is well coated. Some of our most interesting meals have been ones with special guests!” – Julianne Moore 5 . remove from the heat.to 14-inch sauté pan and toast over medium heat. then add the Linguine and stir. • ADD ¼ cup of the reserved pasta water to the oil and butter mixture. • COOK Linguine al dente according to the package directions. with additional grated Parmigiano-reggiano cheese on the side. use a 6 to 8 quart capacity pot to prepare one pound of pasta. • ADD oil and butter and stir occasionally until the butter has melted.
to 14-inch sauté pan. or until bubbling and golden brown on top. Drain and separate.JulIAnne MOOre’S VegeTarian lasagne Lasagne alle Verdure IngredIenTS: ServeS 6 1 box BArILLA Wavy Lasagne 1-½ pounds medium asparagus spears 2 tablespoons extra virgin olive oil 1 medium Japanese eggplant. • TOP with 4 sheets of Lasagne. • PLACe baking pan on a baking sheet and bake for 20 to 25 minutes. • BrInG about 6 quarts of water to a boil and add about 2 tablespoons salt (optional). • heAT olive oil over medium heat in a 12. • ADD eggplant and cook until golden brown and soft.com. Transfer asparagus to a colander. varies from region to region in Italy—Tuscans and emilia-romagnans make it with a béchamel. refresh asparagus in the ice bath for 30 seconds. did you know? Lasagne. reserve asparagus cooking water. Set aside. remove asparagus from the hot water. top with 6 pieces of asparagus. • COOK the Lasagne sheets in the same boiling water as the asparagus and cook for 2 minutes less than the package instructions. • LAYer 4 sheets of Lasagne on the bottom of the pan. about 5 minutes. Ligurians make it with pesto. and cut each spear in half crosswise. grated ½ cup bread crumbs PrePArATIOn • PreheAT oven to 400°F. drain well. 6 . the most well-known pasta al forno. Drain on a paper towel and set aside. asparagus and eggplant as above. • rePeAT these 2 layers for a total of 4 layers. end with 4 sheets of Lasagne. • PrePAre a 13x9-baking pan by coating with butter or cooking spray. For helpful Lasagne tips and recipes visit Barillaus. Sprinkle with bread crumbs. thinly sliced To taste butter or cooking spray 1 cup besciamella (see recipe on page 25) 1 cup pesto sauce (see recipe on page 28) 1 cup Pecorino Sardo cheese. a meat ragu and grated Parmigiano. Prepare a bowl of ice water. remaining besciamella sauce and grated cheese. • TrIM the asparagus and boil for 1 minute. 3 to 4 slices of eggplant and 3 tablespoons of besciamella sauce. and 3 tablespoons of pesto sauce.
” – mario baTali 9 .“ lasagne only looks Very labor inTensiVe buT iT aCTually is quiTe simple To make and The resulT is Truly deliCious! This is a greaT dish To inCorporaTe healThy VegeTables buT you don’T only haVe To use The ones here – feel free To Throw in whaTeVer you haVe in The house.
“ Cooking The Cauliflower iniTially in oliVe oil brings ouT iTs sweeTness. The differenT TexTures are as inViTing as The flaVor.” – mario baTali 10 . Too. buT i like To haVe iT wiTh pasTa. The beauTy of This dish is ThaT The Cauliflower mixTure Can be eaTen as a side dish.
chopped 1 clove garlic. until al dente. Cook until tender about 8 minutes. • ADD garlic and cook 2 additional minutes. toss 1 minute over high heat. • BrInG a medium size pot of salted water to a boil and add cauliflower florets. season with salt and pepper and sauté over high heat for 3 minutes or until slightly browned.” – Julianne Moore 9 . cut into florets ½ cup extra virgin olive oil 1 small yellow onion. Add the onions and sweat over medium heat until translucent. top with grated romano cheese and drizzle with a small amount of olive oil. • COOK the Penne according to the package directions. sliced To taste kosher salt To taste freshly ground black pepper ½ tablespoon fresh Italian parsley. finely chopped 4 leaves fresh basil.to 14-inch sauté pan. drain and set aside. freshly grated • BrInG 6 quarts of water to a boil and add 2 tablespoons salt (optional). • TOAST pine nuts in a dry skillet until lightly brown. “My kids enjoy their meals even more when they help create them. and pine nuts. ToasTed pine nuTs and romano Cheese Penne con Cavolfiore. basil. chopped ¹/³ cup romano cheese. • ADD cauliflower. • DrAIn and add to pan with cauliflower and ½ cup of cooking water. Serve immediately. • DIVIDe evenly among 6 warmed pasta bowls. Whether it’s prepping the ingredients or selecting the menu. about 2-3 minutes.Meryl STreeP’S penne wiTh Cauliflower. I always try to get the whole family involved. Stir in parsley. • heAT ½ cup olive oil in a 12. Pinoli Tostati e Pecorino Romano PrePArATIOn IngredIenTS: ServeS 6 1 box BArILLA Penne ¼ cup pine nuts 1 head cauliflower.
to 14-inch sauté pan and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned. • COOK the Spaghetti according to the package instructions until tender yet al dente. stirring constantly. • ADD the egg mixture and cook until eggs have thickened up. plus extra for serving ¼ cup Pecorino romano cheese. Fun decor draws the kids to the table—they always want to see what mom’s been up to!” – Julianne Moore 10 . grated PrePArATIOn • BRING 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt (optional). “I love to decorate.JIMMy FAllOn’S spagheTTi Carbonara Spaghetti alla Carbonara IngredIenTS: ServeS 6 1 box BArILLA Spaghetti 3 tablespoons kosher salt (optional) 6 fresh large egg yolks 2 tablespoons coarsely ground black pepper To taste kosher salt (optional) ¼ cup extra virgin olive oil 4 ounces pancetta or guanciale. tablecloths and flowers. stir and toss well to coat. Set aside. Drain. chopped into ¼-inch cubes ½ cup freshly grated Parmigiano-reggiano. • Meanwhile. • SERVE with additional grated Parmigiano-Reggiano cheese on the side. reserving ²/³ cup of the pasta water. COMBINE the pancetta and oil in a 12. so I have fun experimenting with place settings. • BEAT egg yolks with freshly ground black pepper and salt. • ADD the Spaghetti to the pancetta mixture. about 7 minutes. Stir in the cheeses. • ADD the reserved pasta water to the pancetta and bring to a simmer over medium heat.
“a True Carbonara has no Cream and Can be a biT TriCky To exeCuTe. This CreaTes a riCh. and pasTa waTer. noT Too ThiCk sauCe – jusT The way jimmy likes iT. pepper. eggs.” – mario baTali 13 . The key is To Thoroughly mix The Cooked pasTa while warm wiTh The Cheeses.
and ComplimenTs The simpliCiTy and eleganCe of The brown buTTer sauCe wiTh sage and The fanCy eleganCe of The TorTellini.“ Three Cheese TorTellini goes well wiTh mosT sauCes buT iT really shines in This dish. This is a dish ThaT boTh kids and adulTs loVe!” – mario baTali 14 .
“ Whenever we can. sprinkle with grated Parmigiano-reggiano and serve immediately. Toss gently for 1 minute over medium heat to coat the Tortellini with sauce.” Legend has it that Tortellini was created as a tribute to Venus. for serving PrePArATIOn did you know? Tortellini hails from the vibrant city of Bologna with a curious “history.to 14-inch sauté pan and remove from heat as soon as the butter begins to turn golden brown. • BrInG 6 quarts of water to a boil and add 2 tablespoons of salt (optional).MArTInA McBrIde’S Three Cheese TorTellini in sage brown buTTer sauCe Tortellini ai tre formaggi con burro nocciola e salvia IngredIenTS: ServeS 6 1 package BArILLA Three Cheese Tortellini (Family size) 8 tablespoons (1 stick) unsalted butter 10 fresh sage leaves ½ cup grated Parmigiano-reggiano. Drain the Tortellini and add to the butter.” – Julianne Moore 13 . we turn family dinner into family night. the goddess of love. • MeLT the butter in a 12. We play a board game. • COOK Tortellini according to the package directions. • ADD sage leaves and remove from heat. • DIVIDe Tortellini among six warmed plates. The shaped pasta is inspired by the shape of her navel. or watch a movie…just because dinner’s over doesn’t mean family time has to be.
ADD the onion and garlic. • reMOVe sauce from the heat. . Transfer to a 12-inch sauté pan and keep warm. toss 1 minute more. • ADD mint leaves. thinly sliced 1-½ tablespoons chopped fresh thyme leaves or ½ tablespoon dried ½ medium carrot. ADD the tomatoes with their juice and bring to a boil. Cook for 1 hour. finely shredded 1 28-ounce can peeled whole tomatoes. cut into ½-inch chunks 2 tablespoons kosher salt (optional) 16 small mint leaves ¼ pound Pecorino romano cheese. cook until soft and light golden brown. cut into ¼-inch diced pieces 2 garlic cloves. until carrot is quite soft. 8 to 10 minutes.JAMeS denTOn’S rigaToni wiTh spiCy lamb sausage ragu Rigatoni con Salsiccia di Agnello Piccante IngredIenTS: ServeS 6 1 box BArILLA rigatoni 1 recipe basic tomato sauce (see recipe below) 1 pound merguez (spicy lamb sausage). Lower the heat and simmer for 30 minutes until as thick as hot cereal. Basic Tomato Sauce IngredIenTS: MAkeS 2 cuPS 4 tablespoons extra virgin olive oil ½ large onion. Toss gently over high heat for 1 minute. stirring often. Grate the Pecorino romano cheese over each plate and serve immediately. • BrInG 6 quarts of water to a boil and add 2 tablespoons of salt (optional). • COOK rigatoni according to the package directions until just al dente. skimming off the fat as it is rendered from the meat. cool briefly. • ADD sausage to the sauce and reduce the heat to a simmer. freshly grated PrePArATIOn • ADD tomato sauce to a medium saucepan and bring to a boil. cook 5 minutes more. • DIVIDe evenly among warmed dinner plates. ADD the thyme and carrots. crushed by hand and juices reserved To taste kosher salt 14 PrePArATIOn • • • • heAT olive oil in a 3-quart saucepan over medium heat. • SeASOn with salt to taste. and then pulse it in a food processor until smooth. Drain the rigatoni and add to the pan with the sauce.
“ spiCy lamb is Very disTinCT and flaVorful and This ragu is perfeCT on iTs own and doesn’T require Too muCh more Than The noodle iTself and some graTed Cheese To Top iT off. i like To add some minT leaVes on Top – iT’s an exCellenT ConTrasT To The spiCy lamb!” – mario baTali 17 .
This is an inspired dish – The Color of The fresh TomaToes alone will make you wanT To dig in. along wiTh arugula or basil in The sauCe.” – mario baTali 18 . usually TomaToes.“ ‘alla CheCCa’ refers To infusing raw VegeTables.
Being fully present for one another is the key ingredient for a meaningful family dinner. • COOK the Spaghetti according to package directions until it is tender yet al dente. Serve immediately. my husband and I leave our workdays behind and simply listen to our kids. finely shredded ½ cup Pecorino romano cheese. Cook for 2 minutes or until softened and slightly browned. Drain the Spaghetti. grated PrePArATIOn • BRING 6 quarts of water to a boil and add 2 tablespoons of salt (optional). basil and cooking water to the pan with tomatoes and toss over high heat for 1 minute. reserving 1 cup pasta cooking water. • LOWER heat to medium high and add the garlic cloves. “ When we gather at the dinner table. Salting the water brings out the natural flavor of the pasta. • DIVIDE evenly among six warmed pasta bowls and sprinkle with grated cheese. • HEAT olive oil in a 12.to 14-inch sauté pan over high heat until almost smoking. thinly sliced 1 pint sweet 100 tomatoes (may substitute other small tomatoes) To taste salt To taste freshly ground black pepper ½ bunch garlic chives cut into 1-inch lengths 14 fresh basil leaves.MArISkA HArgITAy’S pasTa alla CheCCa Pasta alla Checca IngredIenTS: ServeS 6 1 box BArILLA Spaghetti 2 tablespoon kosher salt (optional) ¼ cup extra virgin olive oil 4 garlic cloves. • ADD Spaghetti.” – Julianne Moore 17 . Season with salt and black pepper. But ask your doctor if you are on a restricted diet. chives. barilla pasTa Tip: Go ahead – add a little salt. Add the salt once the water has started to boil and allow the salt to dissolve before adding the pasta. • ADD tomatoes and cook over high heat until the tomatoes are just beginning to burst.
• COOK Mostaccioli according to package instructions until just al dente and drain well.to 14-inch sauté pan until smoking. about 10 minutes.” – Julianne Moore 18 . Toss to mix well. until light golden brown and quite soft. add mint (optional) and ½ cup breadcrumbs. cut into ¼-inch strips ¾ cups toasted breadcrumbs 1 tablespoon crushed red pepper flakes ¼ cup fresh mint leaves. • DRIZZLE with extra virgin olive oil and serve with grated cheese on the side. • POUR hot Mostaccioli into the pan. tops removed and saved. I have peace of mind that my kids will do the right thing when we dine with others. cook. • ADD red pepper flakes and continue cooking 4 to 5 minutes. freshly grated PrePArATIOn • BRING 6 quarts water to boil and add 2 tablespoons salt (optional). • ADD garlic and fennel. By making good manners a priority at home.krISTen Bell’S mosTaCCiolli wiTh fennel and bread Crumbs Mostaccioli con Finocchio e Pane Sbriciolato IngredIenTS: ServeS 6 1 box BArILLA Mostaccioli 2 tablespoons kosher salt (optional) 6 tablespoons virgin olive oil 2 cloves garlic. • TRANSFER to a warm serving dish. loosely packed (optional) 3 to 4 tablespoons extra virgin olive oil ½ cup Pecorino romano cheese. “ We use family dinnertime to reinforce our kids’ table manners. sprinkle with the remaining breadcrumbs and fennel tops. • HEAT olive oil in a 12. stirring frequently. chopped 2 bulbs fennel.
sprinkled in aT The Very end of Cooking. giVe The dish a liVely edge and offseT The heaT from red pepper flakes. is pure-TasTing and deliCious. minT and bread Crumbs. a simple pasTa dish. whole minT leaVes.“ mosTaCCioli wiTh fennel. and iT Takes Very liTTle Time To Cook.” – mario baTali 21 .
buT iT’s easy To Turn The Volume way up or way down.” – mario baTali 22 .“ if you like spiCy. depending on how muCh heaT your guesTs Can Take. i loVe using penne – whiCh Can really hold and CapTure The lasT biTs of This deliCious sauCe. you’ll loVe This dish.
remove from the heat. I know their meals are healthy and they’re learning to savor every bite. • ADD Penne and the reserved pasta water to the tomato sauce and stir.to 14-inch sauté pan over medium heat. • STIR in the tomatoes and bring to a boil. “Family mealtimes are when kids develop lifelong healthy eating habits. reserving ¾ cup of the pasta water. • ADD tomato paste and stir over low heat. about 5 minutes. increase chili pepper flakes to 1 tablespoon. and add the remaining oil. Drain the Penne. • SERVE immediately. strained (may substitute Barilla Marinara sauce) To taste kosher salt To taste Parmigiano-reggiano cheese. tossing well. • COOK Penne according to the package direction until just al dente. freshly grated PrePArATIOn • BRING 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt (optional). in a hurry? Substitute Barilla Marinara Sauce for Mario’s basic tomato sauce. Bring the sauce to a gentle simmer before adding to the recipe. * If you prefer a spicier flavor.” – Julianne Moore 21 . chopped into ¼-inch diced pieces ¼ cup tomato paste 2 teaspoons red chili pepper flakes* 1-½ cups canned tomatoes. cook until the onions are soft but not brown. with grated cheese on the side. • TOSS over medium heat until the Penne is well coated. • HEAT 3 tablespoons olive oil in a 12. • ADD onion and chili pepper flakes. Season with salt to taste.HOlly rOBInSOn-PeeTe’S penne arrabbiaTa Penne all’Arrabbiata IngredIenTS: ServeS 6 1 box BArILLA Penne 3 tablespoons kosher salt (optional) 3 tablespoons plus ¼ cup extra virgin olive oil 1 red onion. just until fragrant. even though my kids don’t eat all their vegetables.
going to a farmers’ market is a favorite family outing. allowing the sauce to slide off the pasta. barilla pasTa Tip: Don’t waste your olive oil. Toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). • COOK Linguine according to the package directions until just al dente. • ADD wine. scrubbed-well ½ cup fresh Italian parsley. minced 6 tablespoons dry white wine 2 teaspoons hot red pepper flakes 1 pound small clams. “ I love to cook with what’s in season. coarsely chopped or torn PrePArATIOn • BRING 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt (optional). about 5 minutes. Cover and cook. with their juices. By using good quality pasta. • STIR in the clams. you don’t need to add oil to the cooking water. Drain. Reserve cooking liquid in the pan and remove from the heat. • ADD Linguine and ¼ cup of the reserved pasta water to the sauté pan and stir. reserving about ½ cup of the pasta water. transfer the clams to a bowl as they open. shaking the pan occasionally. • COMBINE oil and garlic in a 12. over mediumhigh heat until the garlic is softened. my kids choose a seasonal vegetable and we come up with a new way to cook it together. about 1 minute. Stir in the parsley and serve immediately. Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery.ellIe krIeger’S linguine wiTh Clams Linguine con le Vongole IngredIenTS: ServeS 6 1 box BArILLA Linguine 3 tablespoons kosher salt (optional) 3 tablespoons extra virgin olive oil 3 garlic cloves. and clams. such as Manila.” – Julianne Moore 22 . until the clams open. stirring. and toss until just heated through. or cockles.to 14-inch sauté pan and cook. red pepper flakes.
where The daily CaTCh deTermines The meal. generally all shellfish are serVed in Their shells. Too! you Can subsTiTuTe any Type of fresh small shellfish for The Clams. buT feel free To serVe oTherwise To please your guesTs.” – mario baTali 25 . as fisherman do in amalfi.“ This is one of my faVoriTes.
underCook The pasTa in The boiling waTer and noT more Than an hour before baking or serVing. for a dish wiTh real TexTure.” – mario baTali 26 . ‘Telefono’ are The sTrands of deliCious melTed mozzarella you pull wiTh your fork as you eaT iT. easy To make ComforT food.“ baked pasTa is ClassiC.
heAT the milk in separate pan until just about to boil. whisking continuously until very smooth and bring to a boil. cut into ¼-inch cubes ½ cup Parmigiano-reggiano cheese. BrInG 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional).Andy rOddIck’S baked ziTi Ziti al Telefono IngredIenTS: ServeS 6 1 box BArILLA Ziti 2 tablespoons kosher salt (optional) 2 cups basic tomato sauce (see recipe on page 14. about 6 to 7 minutes. • Meanwhile. may substitute Barilla Marinara Sauce) 2 cups besciamella sauce (see recipe below) 1 pound fresh buffalo mozzarella. freshly grated ½ cup fresh bread crumbs PrePArATIOn • • • • PreheAT the oven to 425° F. and grated cheese to the Ziti and mix well. Serve immediately. Sprinkle with bread crumbs. Bring the sauce to a gentle simmer before adding to the recipe. in a hurry? Substitute Barilla Marinara Sauce for Mario’s basic tomato sauce. Cook 30 seconds and remove from heat. until bubbling and crusty on top. • ADD flour and stir until smooth. • SeASOn with salt and nutmeg and set aside. ADD tomato sauce. Besciamella Sauce IngredIenTS: MAkeS 2 cuPS 5 tablespoons butter 4 tablespoons flour 3 cups milk 2 teaspoons kosher salt (optional) ½ teaspoon nutmeg PrePArATIOn • heAT butter in a medium sauce pan until melted. • DIVIDe Ziti and sauce mixture among six individual gratin dishes. mozzarella. • BAKe for about 20 minutes. 25 . COOK Ziti for 30 seconds less than the package instructions. Cook over medium heat until light golden brown. • ADD milk to butter mixture 1 cup at a time. besciamella sauce.
about 1 minute. onions. Cook until the vegetables are translucent but not browned. • ADD pancetta. wine. milk. Brown the meat.krISTIn cHenOWeTH’S spagheTTi bolognese Spaghetti alla Bolognese IngredIenTS: ServeS 6 1 box BArILLA Spaghetti 2 ounces pancetta (may substitute slab bacon) 2 tablespoons extra virgin olive oil 1 medium onion. sliced ½ pound ground veal ½ pound ground pork ½ can (3 ounces) tomato paste ½ cup whole milk ½ cup dry white wine ½ teaspoon fresh thyme leaves To taste kosher salt To taste freshly ground black pepper To taste Parmigiano-reggiano cheese.to 14-inch sauté pan and heat gently over medium heat. • heAT olive oil in a 6. and thyme and bring just to a boil. finely chopped 1 carrots. finely chopped 2 ribs celery. then add it to the pan with the ragu and toss over medium heat until it is coated. celery. finely chopped 1 clove garlic. “ delicious dinners should be a feast for your eyes. freshly grated PrePArATIOn • GrInD pancetta in a food processor into medium sized pieces. about 5 minutes. • DIVIDe evenly among 6 to 8 warmed bowls and serve with grated cheese. • BrInG 6 quarts of water to a boil and add 2 tablespoons of salt (optional). • ADD veal and pork and increase the heat to high. then reduce the heat to medium-low and simmer for 1 to 1-½ hours.to 8-quart heavy-bottomed pot. carrots. My daughter and I love to plate our food together—making dinner a rainbow of colors and flavors. • COOK the Spaghetti according to the package directions until al dente. Drain the Spaghetti. Season the ragu with salt and pepper. • TrAnSFer ragu to a 12. stirring frequently.” – Julianne Moore 26 . over medium heat until hot. and garlic. • ADD tomato paste.
so you Can enjoy iT in smaller quanTiTies or perhaps make some baTChes To sTore for The winTer. This sauCe also freezes well.“bolognese is a VersaTile sauCe ThaT Can dress VirTually all shapes of pasTa. so you Can use a VarieTy of shapes here – They will all go well.” – mario baTali 29 .
and salt. freshly grated PrePArATIOn • DrOP garlic into a food processor with the motor running and process until chopped. pine nuts. * The pesto can be stored in a tightly sealed jar. • TrAnSFer to a small bowl and stir in the grated cheeses. 28 . topped with a thin layer of extra virgin olive oil. freshly grated 3 tablespoons Pecorino romano cheese. Pulse until the basil and pine nuts are coarsely chopped.Pesto Sauce IngredIenTS: MAkeS ABOuT 1 cuP 3 garlic cloves 2 cups lightly packed fresh basil leaves 3 tablespoons pine nuts Generous pinch of kosher salt ½ cup plus 2 tablespoons extra virgin olive oil ¼ cup Parmigiano-reggiano cheese. continue processing until finely chopped. • DrIZZLe in the olive oil with the motor running. for several weeks in the refrigerator. • ADD the basil.
Legend has it that riccardo Barilla would dust the sleeves of his black suit with the semolina. or semolina. Barilla’s honest dedication to quality stems from its belief that food is not purely functional. laden with fresh Barilla products. father and son purchased a warehouse in Parma. If no specks remained after he brushed it off. but serves to nourish our soul and to enhance our way of life. At the heart of Barilla is a deep belief that pasta is more than just an ingredient. 29 . worked side by side making fresh bread and pasta by hand. In everything we make. used to make our pasta. Pietro opened a modest pasta shop on Via Vittorio emanuele. By the turn of the century. Guido. those who work with us continue to carry on the traditions of our founder. convivial experience. we express our commitment to bringing that experience to families around the world. the flour was dry enough and finely ground enough to use in Barilla pasta. The signature sunshine-yellow. located in emilia-romagna. Luca and Paolo Barilla. Pietro and his son. a busy shopping street in the northern Italian city of Parma. which still stands on the same street – today named Viale Barilla. Pietro Barilla. product quality has been paramount for Barilla.The BArILLA STOrY Though today Barilla is the world leader in pasta production. a region renowned for its cuisine and rich agricultural heritage. riccardo.000 tons of pasta daily in over 150 shapes and sizes. manufacturing over 4. carry on Pietro’s dedication to tradition and excellence. fourth generation members of the Barilla family. it is the central thread that binds a culture and families. Today. From the beginning. We believe that sharing meals should be a joyful. In 1877. a factor dependent on the superior quality of the durum wheat flour. horse-drawn carts would travel through the early morning streets of Parma.