By Mario Batali, Giada De Laurentiis (editors)
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Extra info for The Celebrity Pasta Lovers’ Cookbook
Example text
The celebrity pasta lovers’ cookbook the story of barilla A Shop and a Dream his black suit with the semolina. If no specks remained after When he opened a modest pasta shop in Parma, Italy, in he brushed it off, the flour was dry enough and finely ground 1877, Pietro Barilla had a dream: to supply his neighborhood enough to use in Barilla pasta. with the freshest, most delicious food to be shared with loved ones at home. Now, 130 years later, his handiwork has become the best-selling premium pasta in Italy and around the world.
Yield: 4 servings 12 ounces thinly sliced guanciale, pancetta, or good bacon 1) Bring 6 quarts of water to a boil in a large pot, and Guanciale: While bacon and most similar products add 2 tablespoons salt. come from the belly of a pig, guanciale is made by salt- 1 red onion, cut lengthwise in half and then into 1⁄4-inch-thick half-moons 3 cloves garlic, sliced 1 1⁄2 teaspoons hot red pepper flakes 2) Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, guanciale, onion, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guanciale has rendered much of its fat, about 2 cups basic tomato sauce 12 minutes.
By the turn of the century, father and son purchased a warehouse, which today still stands on the same street – now renamed Viale Barilla – in Parma. Barilla is now the world leader in pasta production, manufacturing over 4,000 tons of pasta daily in over 120 shapes and sizes at 30 state-of-the-art facilities around the globe. ” Barilla, a factor dependent on the superior quality of the durum wheat flour, or semolina, used to make the pasta.
The Celebrity Pasta Lovers’ Cookbook by Mario Batali, Giada De Laurentiis (editors)
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