celebrity pasta lovers cookbook

Mario Batali • Kristen Bell • Kristin Chenoweth • James Denton • Jimmy Fallon • Mariska HargitayEllie Krieger • Martina McBride • Julianne Moore • Holly Robinson-Peete • Andy Roddick • Meryl Streep

The CelebriTy PasTa lovers’ CookbookBarilla Shares the Table with Celebrities to Benefit Meals On Wheels Association of America

2

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 TrofholzPresident, Barilla America

WeLCOMe TO Our TABLe!

1

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.

MeALS On WheeLS ASSOCIATIOn OF AMerICA

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

“

2

With more than a dozen restaurants, eight cookbooks and a range of television shows, including the ever-popular Iron Chef America, Mario Batali is arguably one of the most recognized and respected chefs in America. 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.

Mario and his business partner Joe Bastianich own 15 restaurants across the country, including their flagship new York City restaurant Babbo ristorante e enoteca, as well as two restaurants in Los Angeles and three in Las Vegas. The duo’s latest venture is eataly, a 50,000-square-foot marketplace recently opened in new York City.

Mario is also the author of eight cookbooks including the James Beard Award-winning, Molto Italiano: 327 Simple Italian Recipes (ecco 2005), the new York Times bestsellers Mario Batali Italian Grill (ecco 2007), and Spain…A Culinary Road Trip (ecco 2008) – the companion book to his prime-time PBS series

“Spain…On The road Again.” his new highly anticipated eighth cookbook, Molto Gusto (ecco 2010), based on the classic and celebrated dishes of his new York City hotspot, Otto enoteca Pizzeria, hit shelves this spring. In 2008, Mario started the Mario Batali Foundation with a mission to feed, protect, educate, and empower children. Mario splits his time between new York City’s Greenwich Village and northern Michigan with his wife and their two sons. For more information on Mario and his many projects visit www.mariobatali.com.

meet our guest editorMArIO BATALI

Once you’ve put your groceries in the car, the quality of your dinner has already been decided.” – Mario Batali

“

3

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, Julianne Moore is considered one of the most prolific and versatile actresses of our times.

Most recently starring in “The Kids are All right,” Julianne will be seen in the upcoming “Shelter,” an independent thriller with Jonathan rhys Meyers, and “Crazy, Stupid, Love,” a comedy opposite Steve Carrell. 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). Moore also received Oscar nomina-tions 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,” along with Golden Globe and Screen Actors Guild Award nomina-tions. Julianne’s additional film credits include; “Children of Men” with Clive Owen; “next” opposite nicolas Cage; “Magnolia” (SAG Award nomination for Best Supporting Actress); and “The Lost World: Jurassic Park.”

Julianne earned her B.F.A. from the College of Fine Arts at Boston university. She has starred in Broadway and off-Broadway productions. She is the author of a successful children’s book series – Freckleface Strawberry and Freckleface Strawberry and the Dodgeball Bully. A third book is due out in 2011, and an off-Broadway musical inspired by the series will be produced later this year. She lives with her husband and two children in new York.

Sharing meals is one of the simplest, yet most important things families can do together.” – Julianne Moore

meet our guest editorJuLIAnne MOOre

“

6

This is one of our

mosT popular dishes

aT lupa, my roman-

sTyle TraTToria in

new york CiTy’s wesT

Village. 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,

Try using a Coffee

grinder.” – mario baTali

“

5

IngredIenTS: ServeS 6

1 box BArILLA Linguine3 tablespoons kosher salt (optional)¼ cup coarsely ground black pepper 6 tablespoons extra virgin olive oil6 tablespoons unsalted butter¼ cup Parmigiano-reggiano cheese, plus extra for serving, freshly grated¼ cup Pecorino romano cheese, freshly grated

MArIO BATAlI’S

linguine wiTh romano Cheese and blaCk pepperLinguine Cacio e Pepe

PrePArATIOn

• BrInG 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt (optional).

• ADD pepper to a 12- to 14-inch sauté pan and toast over medium heat, stirring, until fragrant, about 20 seconds.

• ADD oil and butter and stir occasionally until the butter has melted. remove from the heat.

• COOK Linguine al dente according to the package directions. Drain, reserving about ½ cup of the pasta cooking water.

• ADD ¼ cup of the reserved pasta water to the oil and butter mixture, then add the Linguine and stir. Toss over medium heat until the Linguine is well coated.

• STIr in the cheeses (add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano-reggiano cheese on the side.

Our friends and neighbors are an extension of the family, and we love inviting them over for dinner. Some of our most interesting meals have been ones with special guests!” – Julianne Moore

“

barilla pasTa Tip:

use the right amount of water. use a 6 to 8 quart capacity pot to prepare one pound of pasta. Fill the pot no more than ²/³ with water – if you use more, the water will spill over; if you use too little, the pasta won’t cook properly.

6


1 box BArILLA Wavy Lasagne1-½ pounds medium asparagus spears2 tablespoons extra virgin olive oil1 medium Japanese eggplant, thinly slicedTo 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, grated½ cup bread crumbs

JulIAnne MOOre’S

VegeTarian lasagne Lasagne alle Verdure

PrePArATIOn

• PreheAT oven to 400°F.• BrInG about 6 quarts of water to a boil and add about 2 tablespoons salt (optional).

Prepare a bowl of ice water.• TrIM the asparagus and boil for 1 minute. remove asparagus from the hot water;

reserve asparagus cooking water. refresh asparagus in the ice bath for 30 seconds. Transfer asparagus to a colander, drain well, and cut each spear in half crosswise. Set aside.

• heAT olive oil over medium heat in a 12- to 14-inch sauté pan. • ADD eggplant and cook until golden brown and soft, about 5 minutes. Drain on a paper

towel and set aside.• COOK the Lasagne sheets in the same boiling water as the asparagus and cook for

2 minutes less than the package instructions. Drain and separate.• PrePAre a 13x9-baking pan by coating with butter or cooking spray.• LAYer 4 sheets of Lasagne on the bottom of the pan; top with 6 pieces of asparagus,

3 to 4 slices of eggplant and 3 tablespoons of besciamella sauce.• TOP with 4 sheets of Lasagne, asparagus and eggplant as above, and 3 tablespoons of

pesto sauce.• rePeAT these 2 layers for a total of 4 layers. end with 4 sheets of Lasagne, remaining

besciamella sauce and grated cheese. Sprinkle with bread crumbs.• PLACe baking pan on a baking sheet and bake for 20 to 25 minutes, or until bubbling

and golden brown on top.

did you know?

Lasagne, the most well-known pasta al forno, varies from region to region in Italy—Tuscans and emilia-romagnans make it with a béchamel, a meat ragu and grated Parmigiano; Ligurians make it with pesto. For helpful Lasagne tips and recipes visit Barillaus.com.

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.”

– mario baTali

“

10

Cooking The Cauliflower iniTially in oliVe oil brings

ouT iTs sweeTness. The beauTy of This dish is ThaT The

Cauliflower mixTure Can be eaTen as a side dish, Too,

buT i like To haVe iT wiTh pasTa; The differenT TexTures

are as inViTing as The flaVor.” – mario baTali

“

9


1 box BArILLA Penne¼ cup pine nuts1 head cauliflower, cut into florets½ cup extra virgin olive oil1 small yellow onion, chopped1 clove garlic, slicedTo taste kosher salt To taste freshly ground black pepper½ tablespoon fresh Italian parsley, finely chopped4 leaves fresh basil, chopped¹/³ cup romano cheese, freshly grated

Meryl STreeP’S

penne wiTh Cauliflower, ToasTed pine nuTs and romano Cheese Penne con Cavolfiore, Pinoli Tostati e Pecorino Romano

PrePArATIOn

• BrInG 6 quarts of water to a boil and add 2 tablespoons salt (optional). • TOAST pine nuts in a dry skillet until lightly brown, about 2-3 minutes.• BrInG a medium size pot of salted water to a boil and add cauliflower florets.

Cook until tender about 8 minutes; drain and set aside.• heAT ½ cup olive oil in a 12- to 14-inch sauté pan. Add the onions and sweat over

medium heat until translucent. • ADD garlic and cook 2 additional minutes.• ADD cauliflower, season with salt and pepper and sauté over high heat for 3 minutes

or until slightly browned. • COOK the Penne according to the package directions, until al dente. • DrAIn and add to pan with cauliflower and ½ cup of cooking water. Stir in parsley, basil,

and pine nuts; toss 1 minute over high heat. • DIVIDe evenly among 6 warmed pasta bowls, top with grated romano cheese and

drizzle with a small amount of olive oil. Serve immediately.

My kids enjoy their meals even more when they help create them. Whether it’s prepping the ingredients or selecting the menu, I always try to get the whole family involved.” – Julianne Moore

“

10


1 box BArILLA Spaghetti3 tablespoons kosher salt (optional)6 fresh large egg yolks2 tablespoons coarsely ground black pepperTo taste kosher salt (optional)¼ cup extra virgin olive oil4 ounces pancetta or guanciale, chopped into ¼-inch cubes ½ cup freshly grated Parmigiano-reggiano, plus extra for serving¼ cup Pecorino romano cheese, grated

JIMMy FAllOn’S

spagheTTi Carbonara Spaghetti alla Carbonara

PrePArATIOn

• BRING 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt (optional).

• BEAT egg yolks with freshly ground black pepper and salt. Set aside.

• Meanwhile, COMBINE the pancetta and oil in a 12- to 14-inch sauté pan and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned, about 7 minutes.

• COOK the Spaghetti according to the package instructions until tender yet al dente. Drain, reserving ²/³ cup of the pasta water.

• ADD the reserved pasta water to the pancetta and bring to a simmer over medium heat.

• ADD the Spaghetti to the pancetta mixture, stir and toss well to coat. Stir in the cheeses.

• ADD the egg mixture and cook until eggs have thickened up, stirring constantly.

• SERVE with additional grated Parmigiano-Reggiano cheese on the side.

I love to decorate, so I have fun experimenting with place settings, tablecloths and flowers. Fun decor draws the kids to the table—they always want to see what mom’s been up to!” – Julianne Moore

“

13

a True Carbonara has no Cream and Can be a biT

TriCky To exeCuTe. The key is To Thoroughly mix The

Cooked pasTa while warm wiTh The Cheeses, eggs,

pepper, and pasTa waTer. This CreaTes a riCh, noT Too

ThiCk sauCe – jusT The way jimmy likes iT.” – mario baTali

“

14

Three Cheese

TorTellini goes

well wiTh mosT

sauCes buT iT really

shines in This dish,

and ComplimenTs

The simpliCiTy and

eleganCe of The

brown buTTer sauCe

wiTh sage and The

fanCy eleganCe of

The TorTellini. This is

a dish ThaT boTh kids

and adulTs loVe!”

– mario baTali

“

13


1 package BArILLA Three Cheese Tortellini (Family size)8 tablespoons (1 stick) unsalted butter10 fresh sage leaves½ cup grated Parmigiano-reggiano, for serving

MArTInA McBrIde’S

Three Cheese TorTellini in sage brown buTTer sauCe Tortellini ai tre formaggi con burro nocciola e salvia

PrePArATIOn

• BrInG 6 quarts of water to a boil and add 2 tablespoons of salt (optional).• COOK Tortellini according to the package directions. • MeLT the butter in a 12- to 14-inch sauté pan and remove from heat as soon as the

butter begins to turn golden brown.• ADD sage leaves and remove from heat. Drain the Tortellini and add to the butter.

Toss gently for 1 minute over medium heat to coat the Tortellini with sauce.• DIVIDe Tortellini among six warmed plates, sprinkle with grated Parmigiano-reggiano

and serve immediately.

Whenever we can, we turn family dinner into family night. We play a board game, or watch a movie…just because dinner’s over doesn’t mean family time has to be.” – Julianne Moore

“

did you know?

Tortellini hails from the vibrant city of Bologna with a curious “history.” Legend has it that Tortellini was created as a tribute to Venus, the goddess of love. The shaped pasta is inspired by the shape of her navel.

14


1 box BArILLA rigatoni1 recipe basic tomato sauce (see recipe below)1 pound merguez (spicy lamb sausage), cut into ½-inch chunks2 tablespoons kosher salt (optional)16 small mint leaves ¼ pound Pecorino romano cheese, freshly grated

JAMeS denTOn’S

rigaToni wiTh spiCy lamb sausage ragu Rigatoni con Salsiccia di Agnello Piccante

PrePArATIOn • ADD tomato sauce to a medium saucepan and bring to a boil.• ADD sausage to the sauce and reduce the heat to a simmer. Cook for 1 hour,

skimming off the fat as it is rendered from the meat. • reMOVe sauce from the heat, cool briefly, and then pulse it in a food processor until

smooth. Transfer to a 12-inch sauté pan and keep warm.• 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. Drain the

rigatoni and add to the pan with the sauce. Toss gently over high heat for 1 minute.• ADD mint leaves, toss 1 minute more.• DIVIDe evenly among warmed dinner plates. Grate the Pecorino romano cheese

over each plate and serve immediately.

IngredIenTS: MAkeS 2 cuPS

4 tablespoons extra virgin olive oil½ large onion, cut into ¼-inch diced pieces2 garlic cloves, thinly sliced1-½ tablespoons chopped fresh thyme leaves or ½ tablespoon dried½ medium carrot, finely shredded1 28-ounce can peeled whole tomatoes, crushed by hand and juices reservedTo taste kosher salt

Basic Tomato Sauce

PrePArATIOn

• heAT olive oil in a 3-quart saucepan over medium heat. • ADD the onion and garlic; cook until soft and light golden brown, 8 to 10 minutes. • ADD the thyme and carrots; cook 5 minutes more, until carrot is quite soft. • ADD the tomatoes with their juice and bring to a boil, stirring often. Lower the heat

and simmer for 30 minutes until as thick as hot cereal. • SeASOn with salt to taste.

17

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

“

18

‘alla CheCCa’ refers

To infusing raw

VegeTables, usually

TomaToes, along

wiTh arugula or

basil in The sauCe.

This is an inspired

dish – The Color of

The fresh TomaToes

alone will make you

wanT To dig in.”

– mario baTali

“

17


1 box BArILLA Spaghetti2 tablespoon kosher salt (optional)¼ cup extra virgin olive oil4 garlic cloves, thinly sliced1 pint sweet 100 tomatoes (may substitute other small tomatoes)To taste saltTo taste freshly ground black pepper½ bunch garlic chives cut into 1-inch lengths14 fresh basil leaves, finely shredded½ cup Pecorino romano cheese, grated

MArISkA HArgITAy’S

pasTa alla CheCCa Pasta alla Checca

PrePArATIOn

• BRING 6 quarts of water to a boil and add 2 tablespoons of salt (optional).

• HEAT olive oil in a 12- to 14-inch sauté pan over high heat until almost smoking.

• LOWER heat to medium high and add the garlic cloves. Cook for 2 minutes or until softened and slightly browned.

• ADD tomatoes and cook over high heat until the tomatoes are just beginning to burst. Season with salt and black pepper.

• COOK the Spaghetti according to package directions until it is tender yet al dente. Drain the Spaghetti, reserving 1 cup pasta cooking water.

• ADD Spaghetti, chives, basil and cooking water to the pan with tomatoes and toss over high heat for 1 minute.

• DIVIDE evenly among six warmed pasta bowls and sprinkle with grated cheese. Serve immediately.

When we gather at the dinner table, my husband and I leave our workdays behind and simply listen to our kids. Being fully present for one another is the key ingredient for a meaningful family dinner.” – Julianne Moore

“

barilla pasTa Tip:

Go ahead – add a little salt. Salting the water brings out the natural flavor of the pasta. Add the salt once the water has started to boil and allow the salt to dissolve before adding the pasta. But ask your doctor if you are on a restricted diet.

18


1 box BArILLA Mostaccioli2 tablespoons kosher salt (optional)6 tablespoons virgin olive oil2 cloves garlic, chopped2 bulbs fennel, tops removed and saved, cut into ¼-inch strips¾ cups toasted breadcrumbs1 tablespoon crushed red pepper flakes¼ cup fresh mint leaves, loosely packed (optional)3 to 4 tablespoons extra virgin olive oil½ cup Pecorino romano cheese, freshly grated

krISTen Bell’S

mosTaCCiolli wiTh fennel and bread Crumbs Mostaccioli con Finocchio e Pane Sbriciolato

PrePArATIOn • BRING 6 quarts water to boil and add 2 tablespoons salt (optional).

• HEAT olive oil in a 12- to 14-inch sauté pan until smoking.

• ADD garlic and fennel; cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.

• ADD red pepper flakes and continue cooking 4 to 5 minutes.

• COOK Mostaccioli according to package instructions until just al dente and drain well.

• POUR hot Mostaccioli into the pan; add mint (optional) and ½ cup breadcrumbs. Toss to mix well.

• TRANSFER to a warm serving dish, sprinkle with the remaining breadcrumbs and fennel tops.

• DRIZZLE with extra virgin olive oil and serve with grated cheese on the side.

We use family dinnertime to reinforce our kids’ table manners. By making good manners a priority at home, I have peace of mind that my kids will do the right thing when we dine with others.” – Julianne Moore

“

21

mosTaCCioli wiTh fennel, minT and bread Crumbs,

a simple pasTa dish, is pure-TasTing and deliCious.

whole minT leaVes, sprinkled in aT The Very end of

Cooking, giVe The dish a liVely edge and offseT The

heaT from red pepper flakes. and iT Takes Very liTTle

Time To Cook.” – mario baTali

“

22

if you like spiCy, you’ll loVe This dish, buT iT’s easy To

Turn The Volume way up or way down, 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.” – mario baTali

“

21


1 box BArILLA Penne3 tablespoons kosher salt (optional)3 tablespoons plus ¼ cup extra virgin olive oil 1 red onion, chopped into ¼-inch diced pieces¼ cup tomato paste2 teaspoons red chili pepper flakes*1-½ cups canned tomatoes, strained (may substitute Barilla Marinara sauce)To taste kosher salt To taste Parmigiano-reggiano cheese, freshly grated

HOlly rOBInSOn-PeeTe’S

penne arrabbiaTa Penne all ’Arrabbiata

PrePArATIOn

• BRING 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt (optional).

• HEAT 3 tablespoons olive oil in a 12- to 14-inch sauté pan over medium heat.

• ADD onion and chili pepper flakes; cook until the onions are soft but not brown, about 5 minutes.

• ADD tomato paste and stir over low heat; just until fragrant.

• STIR in the tomatoes and bring to a boil; remove from the heat.

• COOK Penne according to the package direction until just al dente. Drain the Penne, reserving ¾ cup of the pasta water.

• ADD Penne and the reserved pasta water to the tomato sauce and stir.

• TOSS over medium heat until the Penne is well coated. Season with salt to taste, and add the remaining oil, tossing well.

• SERVE immediately, with grated cheese on the side.

If you prefer a spicier flavor, increase chili pepper flakes to 1 tablespoon.

Family mealtimes are when kids develop lifelong healthy eating habits. even though my kids don’t eat all their vegetables, I know their meals are healthy and they’re learning to savor every bite.” – Julianne Moore

*

“

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.

22


1 box BArILLA Linguine 3 tablespoons kosher salt (optional)3 tablespoons extra virgin olive oil3 garlic cloves, minced6 tablespoons dry white wine2 teaspoons hot red pepper flakes1 pound small clams, such as Manila, or cockles, scrubbed-well½ cup fresh Italian parsley, coarsely chopped or torn

ellIe krIeger’S

linguine wiTh Clams Linguine con le Vongole

PrePArATIOn • BRING 6 quarts water to a boil in a large pot and add 3 tablespoons kosher

salt (optional).

• COMBINE oil and garlic in a 12- to 14-inch sauté pan and cook, stirring, over medium- high heat until the garlic is softened, about 1 minute.

• ADD wine, red pepper flakes, and clams. Cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes; transfer the clams to a bowl as they open. Reserve cooking liquid in the pan and remove from the heat.

• COOK Linguine according to the package directions until just al dente. Drain, reserving about ½ cup of the pasta water.

• ADD Linguine and ¼ cup of the reserved pasta water to the sauté pan and stir. 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).

• STIR in the clams, with their juices, and toss until just heated through. Stir in the parsley and serve immediately.

I love to cook with what’s in season. going to a farmers’ market is a favorite family outing; my kids choose a seasonal vegetable and we come up with a new way to cook it together.” – Julianne Moore

“

barilla pasTa Tip:

Don’t waste your olive oil. By using good quality pasta, you don’t need to add oil to the cooking water. Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery, allowing the sauce to slide off the pasta.

25

This is one of my

faVoriTes, Too! you

Can subsTiTuTe any

Type of fresh small

shellfish for The

Clams, as fisherman

do in amalfi, where

The daily CaTCh

deTermines The meal.

generally all shell-

fish are serVed in

Their shells, buT feel

free To serVe oTher-

wise To please your

guesTs.” – mario baTali

“

26

baked pasTa is ClassiC, easy To make ComforT

food. for a dish wiTh real TexTure, underCook The

pasTa in The boiling waTer and noT more Than an

hour before baking or serVing. ‘Telefono’ are The

sTrands of deliCious melTed mozzarella you pull

wiTh your fork as you eaT iT.” – mario baTali

“

25


1 box BArILLA Ziti2 tablespoons kosher salt (optional)2 cups basic tomato sauce (see recipe on page 14; may substitute Barilla Marinara Sauce) 2 cups besciamella sauce (see recipe below)1 pound fresh buffalo mozzarella, cut into ¼-inch cubes½ cup Parmigiano-reggiano cheese, freshly grated½ cup fresh bread crumbs

Andy rOddIck’S

baked ziTi Ziti al Telefono

PrePArATIOn

• PreheAT the oven to 425° F.• BrInG 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional). • COOK Ziti for 30 seconds less than the package instructions.• ADD tomato sauce, besciamella sauce, mozzarella, and grated cheese to the Ziti and

mix well. • DIVIDe Ziti and sauce mixture among six individual gratin dishes. Sprinkle with

bread crumbs.• BAKe for about 20 minutes, until bubbling and crusty on top. Serve immediately.

IngredIenTS: MAkeS 2 cuPS

5 tablespoons butter4 tablespoons flour3 cups milk2 teaspoons kosher salt (optional)½ teaspoon nutmeg

Besciamella Sauce

PrePArATIOn

• heAT butter in a medium sauce pan until melted. • ADD flour and stir until smooth. Cook over medium heat until light golden brown,

about 6 to 7 minutes. • Meanwhile, heAT the milk in separate pan until just about to boil.• ADD milk to butter mixture 1 cup at a time, whisking continuously until very smooth

and bring to a boil. Cook 30 seconds and remove from heat. • SeASOn with salt and nutmeg and set aside.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.

26


1 box BArILLA Spaghetti2 ounces pancetta (may substitute slab bacon)2 tablespoons extra virgin olive oil1 medium onion, finely chopped2 ribs celery, finely chopped1 carrots, finely chopped1 clove garlic, sliced½ pound ground veal½ pound ground pork½ can (3 ounces) tomato paste½ cup whole milk½ cup dry white wine½ teaspoon fresh thyme leavesTo taste kosher salt To taste freshly ground black pepperTo taste Parmigiano-reggiano cheese, freshly grated

krISTIn cHenOWeTH’S

spagheTTi bolognese Spaghetti alla Bolognese

PrePArATIOn • GrInD pancetta in a food processor into medium sized pieces.• heAT olive oil in a 6- to 8-quart heavy-bottomed pot, over medium heat until hot. • ADD pancetta, onions, celery, carrots, and garlic. Cook until the vegetables are

translucent but not browned, about 5 minutes. • ADD veal and pork and increase the heat to high. Brown the meat, stirring frequently. • ADD tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the

heat to medium-low and simmer for 1 to 1-½ hours. Season the ragu with salt and pepper.

• BrInG 6 quarts of water to a boil and add 2 tablespoons of salt (optional).• TrAnSFer ragu to a 12- to 14-inch sauté pan and heat gently over medium heat. • COOK the Spaghetti according to the package directions until al dente. Drain the Spaghetti, then add it to the pan with the ragu and toss over medium heat until it is coated, about 1 minute. • DIVIDe evenly among 6 to 8 warmed bowls and serve with grated cheese.

delicious dinners should be a feast for your eyes. My daughter and I love to plate our food together—making dinner a rainbow of colors and flavors.” – Julianne Moore

“

29

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. This sauCe also freezes

well, so you Can enjoy iT in smaller quanTiTies or

perhaps make some baTChes To sTore for The winTer.”

– mario baTali

“

28

IngredIenTS: MAkeS ABOuT 1 cuP

3 garlic cloves2 cups lightly packed fresh basil leaves3 tablespoons pine nutsGenerous pinch of kosher salt½ cup plus 2 tablespoons extra virgin olive oil ¼ cup Parmigiano-reggiano cheese, freshly grated3 tablespoons Pecorino romano cheese, freshly grated

Pesto Sauce

PrePArATIOn

• DrOP garlic into a food processor with the motor running and process until chopped.• ADD the basil, pine nuts, and salt. Pulse until the basil and pine nuts are coarsely

chopped; continue processing until finely chopped. • DrIZZLe in the olive oil with the motor running.• TrAnSFer to a small bowl and stir in the grated cheeses.

The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.

*

29

Though today Barilla is the world leader in pasta production, manufacturing over 4,000 tons of pasta daily in over 150 shapes and sizes, those who work with us continue to carry on the traditions of our founder, Pietro Barilla.

In 1877, Pietro opened a modest pasta shop on Via Vittorio emanuele, a busy shopping street in the northern Italian city of Parma, located in emilia-romagna, a region renowned for its cuisine and rich agricultural heritage. Pietro and his son, riccardo, worked side by side making fresh bread and pasta by hand. The signature sunshine-yellow, horse-drawn carts would travel through the early morning streets of Parma, laden with fresh Barilla products. By the turn of the century, father and son purchased a warehouse in Parma, which still stands on the same street – today named Viale Barilla.

From the beginning, product quality has been paramount for Barilla, a factor dependent on the superior quality of the durum wheat flour, or semolina, used to make our pasta. Legend has it that riccardo Barilla would dust the sleeves of his black suit with the semolina. If no specks remained after he brushed it off, the flour was dry enough and finely ground enough to use in Barilla pasta.

Today, Guido, Luca and Paolo Barilla, fourth generation members of the Barilla family, carry on Pietro’s dedication to tradition and excellence. At the heart of Barilla is a deep belief that pasta is more than just an ingredient; it is the central thread that binds a culture and families.

We believe that sharing meals should be a joyful, convivial experience. In everything we make, we express our commitment to bringing that experience to families around the world.

The BArILLA STOrY

Barilla’s honest dedication to quality stems from its belief that food is not purely functional, but serves to nourish our soul and to enhance our way of life.

celebrity pasta lovers cookbook

Documents