FOR IMMEDIATE RELEASE

TRY A TASTE OF TORINO
Food Network Chef Giada De Laurentiis Offers Tips on
How to Turn TV Viewing into an Authentic Italian Festa

NEW YORK (Jan. 17, 2006) – For two weeks in February, the northern Italian city of Torino will be the brightest star on American television. And as winter sports-lovers thrill to the spectacle, the events, and the gorgeous mountain scenery, they’re bound to work up an appetite for some great Italian food. Barilla, the No. 1 brand of pasta in Italy and America, asked Giada De Laurentiis, renowned chef, cookbook author, and host of the Food Network’s “Everyday Italian,” for some expert advice on how to cook up a gold-medal-worthy TV-watching party for family and friends – with an authentic taste of Torino.
Nestled in the Italian Alps, Torino is a city rich in history, style, culture – and of course, wonderful food. Torinese cuisine sometimes differs in significant ways from “mainstream” Italian cuisine, showing influences of classic French cooking; butter appears more frequently than olive oil, and sauces are commonly found on meats and vegetables, not only on pasta.
Giada’s festa menu captures the warming spirit of Torinese cooking: Baked Cheese Tortellini with Tomato Cream celebrates the fresh-stuffed pastas enjoyed in Torino; Orzotto with Eggplant and Pumpkin honors the rice grown in this region and stars two vegetables that are synonymous with Torinese cuisine; Torino’s emphasis on meat dishes shines in Beef Tenderloin with Gorgonzola and Porcini Mushroom Sauce; and the Hot Chocolate Bar will remind guests why Torino is Italy’s chocolate capital. (These complete recipes and others are below.)
Following are Barilla and Giada’s suggestions for a casual dinner that will transport your guests to the ski slopes, skating rinks, luge runs – and dining destinations – of Torino:
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Table Setting: Show Your International Spirit
Create wintry table centerpieces by frosting plain glass hurricane-style candle lamps with “spray snow” (available at craft stores) and add decals of flags of the various countries that will come together in Torino. Or simply place flags from different countries in a glass vase. Use a snowflake theme for tablecloths, napkins and napkin rings. Frosted white glass votive candles also will enhance the wintry mood.

One Course – or Many
“My Torino menu is based on the traditional way of eating in Italy,” notes Giada, referring to the multi-course meal of antipasto (appetizers), primo (soup, pasta or rice), secondo (meat, poultry, or fish), contorno (vegetable side dish), dolce (dessert or sweets); and bevende (drinks). “But of course, you can choose to make as few or as many dishes as you like.  Just be sure to have enough food on hand for seconds!”

Serve Authentic Pasta
Giada advises, “To really help your guests ‘be Italian,’ serve authentic Italian pasta, like Barilla.  For my Baked Cheese Tortellini with Tomato Cream, I recommend Barilla Tortellini. It’s the closest to homemade tortellini you’ll find and it bakes beautifully in this pretty, delicious dish.”

For Chocolate Lovers
Chocolate is a serious business in Torino; there are more master chocolatiers there than in all of France and Belgium combined. Top off the night with Giada’s suggestions for a hot chocolate bar. For a special treat, serve guests the famous Torinese specialty known as bicerin: thick hot chocolate with a shot of espresso, topped with fresh whipped cream.

You Be the Judge – and Pick the Winners
Create scorecards for guests out of construction paper, press-on numbers from 1 to 10 (found at any office supply store) and popsicle sticks – and invite them to hold up their numbers after each sporting event.  In the spirit of friendly competition, create a sheet with the athletes’ names for each event for guests to fill out. Reward the person with the most correct picks at the end of the night with a bar of good Italian chocolate.

For a complete Taste of Torino entertaining guide and more great recipes and entertaining ideas, call Barilla at 1-800-922-7455 or download the brochure on their website at www.barillaus.com/torino.

About Barilla
Since 1877, Barilla has been producing pasta and other grain-based foods for consumers around the world.  The company’s basic animating principle has been to make these healthy products affordable to all, no matter where they might be. Barilla has remained true to its entrepreneurial roots over the past four generations, by combining ancient Italian traditions with cutting-edge technological advances.  The result is a globally successful company, built on a foundation of principles that allow for continuous growth to reach ever-expanding goals. The Barilla Group – whose brands include Barilla, Mulino Bianco, Pavesi, Voiello, Wasa, Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico) and Academia Barilla – is the first Italian food group, headed by the Barilla family for over 125 years. The Group has 27 factories (15 in Italy and 12 abroad). It realizes 30% of sales in volume in more than 120 countries.

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A TASTE OF TORINO: RECIPES

Antipasto

Trio of Peppers on Polenta Triangles

Trio of Peppers:
2 red bell peppers
1 yellow bell pepper
1 orange bell pepper
1/3 cup pitted kalamata olives, quartered
1/4 cup extra-virgin olive oil
2 tablespoons drained capers
6 fresh basil leaves, torn into pieces
4 garlic cloves, minced
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Polenta Triangles:
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter, cut into pieces

Garnish:
1/4 cup chopped fresh flat-leaf parsley

For the Trio of Peppers: Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers occasionally, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature.

Meanwhile, for the polenta: In a large, heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the butter. Transfer the polenta to a parchment-lined baking sheet that has been brushed with olive oil or sprayed with non-stick cooking spray. Spread the polenta into an even 1-inch thick layer. This may not fill the entire baking sheet. Let cool until firm.

Peel and seed the peppers, and cut them into 1/2-inch-thick strips. In a medium bowl, toss the pepper strips, olives, oil, capers, basil, garlic, and 1/2 teaspoon each of salt and pepper to combine. Season with more salt and pepper to taste. (The peppers can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Once the polenta has cooled and firmed up, cut into 2-inch triangles. Place polenta triangles on a serving platter. Top each triangle with a spoonful of the Trio of Peppers. Sprinkle with parsley and serve.

Primi

Baked Cheese Tortellini with Tomato Cream

1 package Barilla Three Cheese Tortellini
3 cups homemade or Barilla Marinara Sauce
1/2 cup heavy cream, at room temperature
1/2 cup freshly grated Parmesan cheese, plus 1/2 cup
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon butter, softened, plus 2 tablespoons

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 5 minutes. Drain pasta.

In a medium sauce pan, bring the marinara sauce to a simmer over low heat, stirring often. Stir in the cream and continue to simmer over low heat until the sauce is heated through. Remove the skillet from the heat and stir in 1/2 cup of the Parmesan, salt, and pepper. Season the sauce with more salt and pepper to taste. Toss the pasta with the sauce.

Butter an 8x8 square baking dish with 1 tablespoon of the butter, pour the pasta and sauce into the baking dish. Sprinkle with the remaining 1/2 cup Parmesan and dot with the remaining 2 tablespoons butter. Bake until the top starts to brown, about 25 minutes.

Orzotto with Eggplant and Pumpkin

Eggplant and Pumpkin:
1/4 cup extra-virgin olive oil
1 cup chopped onion,
5 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme
1 teaspoon dried rosemary, crumbled
1 small pumpkin (or butternut squash), peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)
2 Japanese eggplants, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups vegetable broth
1 1/4 cups dry white wine

Orzotto:
4 cups reduced-sodium chicken broth
2 tablespoons butter, plus 1 tablespoon
3/4 cup finely chopped onion (about 1 onion)
1 1/2 cups Barilla orzo pasta
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Eggplant and Pumpkin: Heat the oil in a large, heavy skillet over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic, thyme, rosemary and cook until fragrant, about 30 seconds. Add the pumpkin (or squash), eggplant, salt, and pepper and cook until the eggplant softens, about 8 minutes. Add the broth and wine. Bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the pumpkin is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Turn off the heat and cover the pan to keep warm.

Meanwhile, for the Orzotto: In a medium saucepan, bring the broth to a simmer over medium-high heat. Cover the broth and keep hot over low heat. 

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook until tender but not brown, about 3 minutes. Add the pasta and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the pasta is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper. Gently stir in the pumpkin and eggplant mixture. Serve immediately.

Secondo

Beef Tenderloin with Gorgonzola and Porcini Mushroom Sauce

Beef Tenderloin:
1 3-to-4-pound beef tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Gorgonzola and Porcini Mushroom Sauce:
3 tablespoons olive oil
1/2 pound porcini mushrooms, sliced (about 2 cups)
2 shallots, finely chopped
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 ounces gorgonzola cheese
2 cups mayonnaise
1 tablespoon Dijon mustard

For the beef tenderloin: Preheat the oven to 350 degrees F.

In a large, heavy braising pan or skillet heat the olive oil over high heat. When the oil is hot, carefully place the tenderloin in the pan. Cook until browned on all sides, about 3 to 4 minutes a side. Transfer to a foil-lined baking sheet and bake until a meat thermometer reads 140 degrees F. for medium-rare, about 20 minutes. Remove the beef from the oven, loosely cover with foil, and let the beef rest for 10 to 15 minutes.

For the sauce: Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.  Let cool slightly.

Put the gorgonzola cheese, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the gorgonzola cheese mixture to a medium bowl. Gently, stir the mushroom mixture into the cheese mixture.

Slice the beef tenderloin into 1-inch thick slices and serve on a platter. Transfer the cheese sauce to a serving bowl and invite guests to dollop their beef with the cheese sauce.

Contorno

Sauteed Broccoli Rabe with Red Pepper Flakes

5 bunches (16 to 20 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/2 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.

In a large, heavy skillet heat the oil over medium heat. Add the garlic and red pepper flakes, and cook until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, 1/4 cup at a time, to moisten the broccoli rabe, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with the salt and pepper and serve immediately.

Dolce

Hazelnut-Chocolate Tart

1/2 cup sugar
2 tablespoons flour
3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store-bought frozen pie crust

Preheat the oven to 325 degrees F.

In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.

Cool the tart for at least 30 minutes. Cut into squares. 

Bevende

Spiked Coffee

1 1/2 cups Kahlúa or other coffee liqueur
1 1/2 cups vodka
1 cup dark crème de cacoa
1 cup espresso, cooled
1 orange wedge
Orange sugar crystals
12 ice cubes

Mix the Kahlúa, vodka, crème de cacoa, and espresso in a small pitcher. Cover the pitcher with plastic wrap and place it in the freezer until the mixture is very cold, about 3 hours.

Meanwhile, rub the rims of 8 Martini glasses with the orange wedge. Dip the rims in the sugar crystals to coat lightly. Place the glasses in the freezer.

Add the ice cubes to the vodka mixture and briskly stir the mixture until the ice begins to melt. Strain the mixture into the prepared glasses, and serve.

Hot Chocolate Bar

Hot Chocolate:
4 1/2 cups whole milk
1/4 cup unsweetened cocoa
1/4 cup sugar

In a medium saucepan heat 4 cups of the milk over low heat, being very careful not to let the milk boil. In a small bowl, mix together the cocoa, sugar, and the remaining 1/2 cup milk. Add the cocoa mixture to the warm milk, and continue to warm the cocoa until hot.
Pour in to 4 mugs and serve along with the garnishes.

Garnishes:
Espresso shots
1 Heath bar, crumbled
Mini-marshmallows
Cinnamon-sugar, recipe follows

For the hot chocolate bar: On a large serving tray, arrange the mugs of hot chocolate, a small pitcher of espresso shots, a bowl of crumbled Heath bar, a bowl of cinnamon-sugar, and a bowl of mini-marshmallow. Invite your guests to flavor and garnish their hot chocolate as they desire.

Cinnamon-sugar
1 vanilla bean
1/2 cup sugar
1 tablespoons cinnamon

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.

Note: For kids, serve hot cocoa with sugared rims.