Good Eating: Chef Paul's Specialties
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Gemelli "Barilla" con Panna, Prosciutto e Piselli
Gemelli Barilla with Prosciutto, Peas and Bell Peppers in a creamy cheese sauce
Serves 6-8
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Ingredients:
1 box (16 ounces) Barilla Gemelli
9 tablespoons butter, divided
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4 ounces prosciutto, sliced in 1/4" strips (about 1 cup)
1 large red bell pepper, roasted, peeled and diced (about 1/2 cup)
2 cups heavy cream
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1/2 cup shelled fresh English peas, blanched
1/3 cup grated Parmigiano-Reggiano cheese (or Parmesan as is known in the US)
Sea salt, to taste
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Freshly ground black pepper, to taste
Method:
Bring a large pot of salted water to a boil; add Gemelli pasta and cook according to package directions. Meanwhile, in a large skillet or saucepot melt butter over high heat until golden brown. Add prosciutto and reduce heat to medium. Add peppers and gently sauté for 1 minute. Add cream and peas; increase heat to high and boil, reducing sauce by about 1/3. Drain pasta and add to sauce with remaining butter and Parmigiano-Reggiano. Stir until sauce lightly coats pasta. Add salt to taste and serve immediately topped with freshly ground black pepper, if desired.
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Lasagna "Barilla" alla Bolognese
Bolognese style Barilla Lasagna
Serves 12-16
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Ragu Bolognese (Meat Sauce)
Ingredients:
1/2 cup butter (1 stick)
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1/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
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2 garlic cloves, minced
2 tablespoons minced parsley
1 1/2 tablespoons each minced fresh sage and rosemary
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1 bay leaf
1 pound lean ground beef
3/4 pound Italian sausage
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1/4 pound prosciutto, finely ground
5 ounces pancetta, finely ground
1/4 cup flour
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1 cup red wine
1 can (6 ounces) tomato paste
2 cups chicken broth or water
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Sea salt to taste
Black pepper to taste
Method:
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Melt butter in a large saucepot over medium heat. Add onions, carrots, celery, garlic, parsley, sage, rosemary, and bay leaves. Cook until softened, but not browned, about 5 minutes. Add beef, sausage, prosciutto, and pancetta. Increase heat to high and cook until browned, stirring constantly to avoid meats clumping together. Stir in flour and cook about 2 minutes. Mix wine and tomato paste together and add to meat to cover. Cook for about4-5 minutes to reduce and evaporate raw wine taste. Add chicken broth; reduce heat to low. Simmer for at least 45 minutes, stirring occasionally to prevent sauce from sticking to the pot. Add salt and pepper to taste.
Bechamel Sauce:
6 cups whole milk
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pinch of nutmeg
6 tablespoons butter
3/4 cup flour
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sea salt to taste
In a medium saucepan warm milk and nutmeg over medium-high heat. Meanwhile, in another saucepan, melt butter over medium heat; add flour and stir constantly, but do not brown. Remove from heat and slowly add milk, whisking constantly to avoid lumps. Return to medium heat and bring to a low boil. Cook for at least 5 minutes until thickened, stirring frequently to avoid scorching.
Other Ingredients for Lasagna:
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16 Barilla Oven-Ready Lasagne sheets
3 tablespoons butter
3 1/2 cups grated Parmigiano-Reggiano
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Assembly:
Preheat oven to 375°F. Coat a 9"x13"x2 1/2" baking pan with non-stick cooking spray. Spread 1 cup bechamel at the bottom of the pan; top with 1 cup meat sauce and sprinkle with about 1/5 of the Parmigiano. Top cheese with a few small cubes of butter. Top with 4 lasagne sheets. Repeat layering the bechamel, meat sauce, Parmigiano, butter and lasagne sheets until you have 4 layers of pasta. Top with 1 cup meat sauce, 1 cup bechamel and the remaining cheese and butter. Cover lightly with a sheet of wax paper and then aluminum foil. Bake 35-40 minutes. Remove wax paper and foil and bake 5-10 minutes more until cheese is golden brown. Remove from oven and allow to rest for 15 minutes before slicing.