One of the most splendid aspects of Italian cuisine is its diversity. Each geographic region of Italy has its own
cucina regionale (regional cuisine) with distinctive flavors and unique specialty dishes. Italian cuisine is very seasonal and uncomplicated, incorporating fresh ingredients as they become available with each new season. Pasta, of course, is the cornerstone of food culture throughout all of Italy. We invite you to take a culinary tour of four regions of Italy. The regions we have chosen to highlight in our Italian Pasta Party menu are
Campania,
Emilia-Romagna,
Puglia and
Sicilia (click on each region for more information). Our menu authentically reflects the passion and pleasure of of the people from each of these regions who prepare these traditional recipes day after day.
Primi
Tortiglioni con Spigola, Scampi e Pomodorini Piennolo
(Rigatoni with Sea Bass, Scampi and Italian Tomatoes)
Region: Sicilia
Ingredients
1 clove garlic
1 pound Italian pomodorini piennolo tomatoes, canned (may substitute 1 pound fresh cherry
tomatoes)
2 pounds Mediterranean sea bass (may substitute wild sea bass)
3 ounces, divided extra virgin olive oil
1/2 cup white wine
8 scampi, medium size(may substitute 8 tiger prawns)
to taste freshly ground black pepper
to taste coarse sea salt
1 box (16 ounces) Barilla Rigatoni
8 leaves fresh basil
CHOP the garlic fine. Drain tomatoes and chop coarsely.
WASH the sea bass under cold water and pat-dry with paper towels. Divide sea bass into two fillets, discarding the skin and bones. Cut into medium sized cubes.
BRING a large pot of water to a boil. Add coarse sea salt to taste.
HEAT half of the extra virgin olive oil with the garlic in a large skillet until garlic turns light golden in color.
ADD the cubed sea bass and cook for 2 minutes over high heat. Deglaze with the wine until it evaporates.
ADD the tomatoes and bring to a boil. Season with salt and pepper and simmer for 3 minutes.
COOK the Rigatoni 2 minutes less that the recommended cooking time. Drain, reserving 1/2 cup of the pasta cooking water.
REMOVE the head and tails from the scampi; add to the sauce.
ADD the pasta to the skillet. Add pasta cooking water if needed. Toss mixture while cooking for 2 to 3 minutes in the skillet.
GARNISH with fresh basil and finish with the remaining extra virgin olive oil.
Farfalle e Pomodorini alla Sorrentina (Farfalle with Cherry Tomatoes and Fresh Buffalo Mozzarella Cheese)
Region: Campania
Ingredients
1 1/2 pounds fresh cherry tomatoes, cut in half
1/2 cup extra virgin olive oil
1/4 cup cold water
2 cloves garlic, peeled and chopped
to taste salt
to taste freshly ground black pepper
to taste fresh oregano leaves, chopped
1 box (16 ounces) BARILLA Farfalle
2 medium balls fresh buffalo mozzarella from Campania*, drained, cut into small cubes, divided
one bunch fresh basil, chopped
HEAT extra virgin olive oil in a large skillet. Add chopped garlic and sauté until light golden.
BRING a large pot of water to a boil; add salt to taste.
ADD cherry tomatoes and water to the skillet. Season with black pepper, salt and fresh oregano.
SIMMER sauce mixture for 5 minutes.
RESERVE a small amount of fresh mozzarella cubes for garnish. Add remaining mozzarella to skillet and cook until melted.
COOK Farfalle according to package instructions. Drain and add pasta to sauce. Mix well.
GARNISH with mozzarella cubes and chopped basil leaves.
*Campania buffalo mozzarella is made with 100% buffalo milk and is a DOC (Denominazione di Origine Controllata) product of Italy.
Rotini con Broccoli (Rotini with Broccoli)
Region: Puglia
Ingredients
1 pound broccoli
1 box (16 ounces) Barilla Rigatoni
1/3 cup extra virgin olive oil
to taste crushed red pepper flakes
2 cloves garlic, chopped
to taste salt
to taste Pecorino Romano cheese
WASH broccoli and cut into small pieces.
BRING a large pot of water to a boil. Add salt to taste.
ADD Rotini and cook according to package directions. During the last 2 minutes of cook time, add the broccoli. DRAIN, reserving 1/2 cup of the pasta cooking water; set aside.
HEAT extra virgin olive oil in a large skillet over medium heat.
ADD garlic and red pepper and cook until garlic turns yellow.
ADD drained broccoli and pasta to skillet. Add some pasta cooking water if desired.
TRANSFER to a serving platter or bowl and sprinkle with Pecorino Romano cheese.
Lasagne alla Bolognese (Lasagne with Bolognese Sauce)Region: Emilia-Romagna
Bolognese Sauce
1 stalk celery, chopped
1 large carrot, chopped
1/2 cup onion, chopped
4 ounces Italian pancetta, chopped
4 tablespoons butter
2 pounds ground beef
1 pound ground pork
1/2 cup dry white wine
to taste salt
to taste freshly ground black pepper
1/2 cup tomato paste
2 3/4 cups water
GRIND the vegetables and pancetta in a food processor until fine.
MELT butter in a large pot; add vegetables and pancetta. Cook over medium high heat for 20 minutes.
ADD ground beef and pork; saute for 30 minutes or until cooked thoroughly.
ADD white wine to deglaze as the meat begins to stick to the bottom of the pot. Cook until wine is evaported.
ADDwater and tomato paste. Simmer until water is completely evaporated (approximately 2 hours).
Béchamel Sauce
3 tablespoons butter
3 tablespoons flour
3 cups milk
2 teaspoons salt
MELT butter in a medium sauce pan. Add flour a little at a time and mix well. Cook for 3 minutes over low heat.
BRING the milk to a boil in a separate sauce pan. Gradually add warmed milk to the butter and flour mixture and mix well with a wire whisk.
SIMMER, stirring constantly for 5 minutes until thickened.
LASAGNE
Ingredients
Bologenese sauce
Béchamel sauce
2/3 cup Parmigiano cheese, freshly grated
4 tablespoons cold butter, cut into pieces
12 sheets BARILLA Oven Ready Lasagne
PREHEAT oven to 350º. Assemble Lasgne in a 13 x 9 inch baking pan.
POUR 1/2 cup Béchamel sauce on the bottom of the baking pan.
ASSEMBLE 4 layers each with pasta, béchamel sauce, Bolognese sauce, butter and grated Parmigiano cheese. Finish the layers with meat, béchamel sauce and grated cheese.
BAKE in a 350° oven for 25 minutes or until heated throughout.
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Spaghetti alla Puttanesca (Spaghetti with Puttanesca Sauce)Region: Campania
Ingredients
6 tablespoons extra virgin olive oil
2 cloves garlic, peeled and chopped
1 can (28 ounces) imported San Marzano tomatoes (drain, remove seeds and crush pulp to weight 16 ounces)*
3 tablespoons capers preserved in salt**, soaked in water for 1/2 hour
1 medium fresh hot red chilli pepper, sliced thin
3 ounces Gaeta olives, pitted***
to taste coarse sea salt
1 box (16 ounces) BARILLA Spaghetti
10 sprigs Italian parsley, leaves only
6 anchovy fillets packed in oil, drained
HEAT olive oil in a medium-sized saute pan. Add the chopped garlic and saute until golden in color.
ADD the drained and seeded tomatoes to saute pan and cook for 10 minutes.
ADD caper, chilli peppers, and olives; cook for 2 additional minutes.
BRING a large pot of water to a boil; add coarse sea salt to taste.
CHOP parsley fine and cut anchovies into small pieces. Add to sauce and mix well, cooking for an additional 2 minutes. Season to taste with salt and pepper.
COOK Spaghetti according to package directions.
ADD drained pasta to sauce. Toss for 1 minute.
GARNISH and serve with additional chopped parsley sprinkled on top.
* May susbstitute 1 1/2 pounds fresh, drained and seeded plum tomatoes
**Capers in salt can be found in specialty or gourmet food stores.
***May substitute Bella d'Italia or kalamata olives for Gaeta olives.
Dolce
Vanilla Gelato con Amarene and Panna Montata(Vanilla Gelato with Amarene Cherries and Whipped Cream)
Ingredients
1 carton vanilla gelato (may substitute vanilla ice cream)
1 cup heavy whipped cream
1 jar Amarene Fabbri Cherries in heavy syrup*
WHIP heavy cream until it forms peaks.
PLACE 2 scoops of ice cream in a bowl for each person.
TOP with whipped cream, Amarene cherries and syrup.
*Amarene cherries are grown in and around Bologna, Italy. They are a dark cherry preserved in heavy syrup. Fabbri is the Italian company that produces them. They can be purchased online from
www.igourmet.com or
www.happycookers.com or other Italian speciality food websites, as well as at local speciality food stores.
