Posts Tagged ‘cooking’

BARILLA MAIN COURSE RECIPE By Martino Eduardo Convertino & Luciano Ippoliti MKR 2016 NSW

Seafood Barilla Lasagne
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Recipe Name: Lasagne Barilla alla Marinara – Seafood Barilla Lasagne



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Seafood Barilla Lasagne

500g Barilla Lasagna all’Uovo Bolognesi

600g Barilla Basilico Sauce

500g clean Prawns

200g Crabmeat

500g boned Cod Fillet

4-5 Whole Scampi

200g mixed Mussels

100ml Extra Virgin Olive Oil

4 Crushed Garlic Cloves

1 Chopped Sprig of Parsley

250ml Dry White Wine

300ml Liquid Cream

500ml Full Cream Milk

120g Unsalted Butter

120g White Flour

Salt & Black Ground Pepper

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Seafood Barilla Lasagne

  1. Clean the Mussels and let them open on the fire, then strain the cooking water and shell them, leaving some in the shells for the decoration
  2. Heat the Extra Virgin Olive Oil in a large pan, add 2 Garlic Cloves and ¾ of the Chopped Parsley. Fry, then add the Prawns and sauté partially cook them, add the White Wine and let it evaporate. Season with Salt & Black Pepper and put them aside
  1. In a saucepan pour some Extra Virgin Olive Oil, add the remaining 2 Garlic Cloves, the remaining Chopped Parsley, fry them a bit and then add the Basilico Sauce. Season with Salt & Pepper and add the sliced Cod Fillets. Partially cook over a medium heat for about 2 min. add the Crabmeat, add the Liquid Cream. Stir until the sauce becomes a pinkish Salsa Rosa
  2. Make the Béchamel Sauce in another saucepan with the Butter, the Flour and the Full Cream Milk. Season with Salt & Pepper
  3. Blench the Lasagna all’uovo Bolognesi Sheets very al dente in salted water and put them to dry on tea towels
  4. Butter a baking dish and place a layer of Lasagna, a little Béchamel sauce and some fish Salsa Rosa sauce. Continue for 3-4 layers but end with the Salsa Rosa sauce
  5. Cook in hot oven at 180C for about 15 min.
  6. Let rest for few min. before serving
  7. Meanwhile, cut the Scampi in halves, sprinkle them with Extra Virgin Olive Oil, grated Garlic, Parsley, Salt & Pepper and cook them on the hot grill
  8. Portion the Lasagna and serve it hot
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  • Garnish the Seafood Barilla Lasagna with some salsa Rosa sauce, the Scampi, the Mussels and sprinkle with Chopped Parsley.
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BARILLA MENU RECIPES By Martino Eduardo Convertino & Luciano Ippoliti MKR 2016 NSW

Brown Mushrooms stuffed with marinated Chicken in Barilla Pesto alla Genovese served with Fried Panzerotto with Provolone Cheese and Barilla Ricotta Sauce
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Recipe Name:

Funghi ripieni con Pollo marinato in Pesto alla Genovese Barilla servito con Panzerottino fritto ripieno di Provolone e Sugo alla Ricotta Barilla

SERVES 10 (2 Mushrooms & 1 Panzerotto/ea.)
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Brown Mushrooms stuffed with marinated Chicken in Barilla Pesto alla Genovese

20 Fresh Brown Mushrooms (more or less equal size, about 6cm diameter)

½ Glass of Dry White Wine (to be sprayed on to the Mushrooms)

1 Whole Chicken Breast (diced)

1 Jar of Barilla Pesto alla Genovese

2 Garlic Cloves

50g Extra Virgin Olive Oil

70g Finely Chopped Fresh Parsley

½ Grated Lemon Zest

Salt & Black Ground Pepper
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Fried Panzerotto with Provolone Cheese and Barilla Ricotta Sauce

400g Barilla White Flour “00”

10g of Fresh Yeast

½ Tablespoon of Extra Virgin Olive oil

½ Tablespoon of Salt

½ Tablespoon of Custer Sugar

1 Glass of warm Full Cream Milk

250g of Chopped Provolone Cheese

1 Jar of Barilla Ricotta Sauce

1,5l Canola Oil (for deep Frying)

1 Sprig of fresh Sage

Salt & Pepper

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Brown Mushrooms stuffed with marinated Chicken in Barilla Pesto alla Genovese

  1. Carefully clean all the Mushroom caps and place them upside down without the stem on a grid ready to be baked. Sprinkle with White Wine and leave them aside
  2. Chop the stems of the Mushrooms and add them to the Chicken Breast previously finely diced. Season with Salt & Pepper. Add the Barilla Pesto alla Genovese and let marinate for 20 min.
  3. Pour the Extra Virgin Olive Oil in a frying pan on medium heat, add 1 Clove of Garlic, lightly crashed but still whole, in order to then be eliminated. When the oil is hot remove the garlic and put in the marinated diced chicken. Cook partially stirring well with a wooden spoon for about 2-3 min.
  4. Let cool down and fill the mushroom caps with a thin layer of the mixture. Sprinkle with few drops of Extra Virgin Olive Oil and bake under the grill for another 10 min. until the mushrooms are cooked. Be careful to drain the cooking liquid of the mushrooms through the grid
  5. Prepare a gremolata with the Finely Chopped Parsley, the other grated Garlic Clove and the Lemon Zest. Place two stuffed mushrooms on the plate together with 1 Panzerotto and sprinkle with the Gremolata before serving
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    Fried Panzerotto with Provolone Cheese and Barilla Ricotta Sauce
  1. Sift the Barilla White Flour “00” on a work surface. Dissolve the Fresh Yeast in warm Full Cream Milk, not boiling. On the flour add the Salt, the Sugar, the Extra Virgin Olive Oil and finally the milk with yeast. Knead until dough is soft, elastic and compact. Add more warm milk if really necessary. Let rest and rise covered with a cling wrap for about 1,5 hours. Work again the dough for a few min. and again store it to rest covered with cling wrap for another hour
  2. Meanwhile, cut the Provolone Cheese into strips and mix them with the Barilla Ricotta Sauce so that it is not too liquid. Prepare 10 balls with the dough and roll them with a rolling pin in 10 regular circles of about 11-12 cm diameter. Place in the center of each circle a tablespoon of Provolone and Ricotta Sauce filling and close the Panzerotto in a shape like a half moon, pressing well along the edge
  3. Put on fire the Canola Oil in a high frying pan or in a deep fryer. When the temperature reaches 170-180C immerse the Sprig of Sage to flavor the oil, and following carefully submerge the panzerotti for a few min. When they are golden remove from the oil, dry them well, season with a touch of Salt & Pepper and serve them hot
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  • This dish must be served hot to taste the Provolone Cheese inside the Panzerotto melted with the Ricotta Sauce.
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Can the KitchenAid be Any More Beautiful

The new premium KitchenAid Platinum Collection includes a Stand Mixer in eight new colour finishes, a Blender in five new colour finishes and a Coffee Maker in Contour Silver. The collection is available now , with the Stand Mixer in Myer, MatchBox and Essential Ingredient as well .

The KitchenAid Platinum Collection features a two coat premium metallic finish in Candy Apple, Raspberry Ice, Medallion Silver, Black Storm, and Electric Blue on both the Stand Mixer and Blender, plus Sugar Pearl Silver, Café Latte and Antique Copper finishes on the Stand Mixer. The Platinum Collection Stand Mixer also features a clear glass bowl instead of the traditional stainless steel bowl, and a new Flex Edge Beater.

“This entirely new finish was first debuted as a limited edition 90th Anniversary stand mixer.  The finish and colour elicited such a positive response that a new collection was designed with the same features in new colours and a rich, metallic finish that is now not limited,” said Alana Fletcher, Communication and Sponsorship Manager for KitchenAid’s Australia and New Zealand distributor, Peter McInnes Pty Ltd.

“Modern design is so open, the kitchen is no longer cut off from the living area,” says Fletcher. “People love to display beautiful things in their kitchens that reflect their personality. An iconic KitchenAid Stand Mixer on the counter in a bold, personal colour is one way people do that. We’re excited this new finish gives people more ways to express their own style while creating great food for themselves and loved ones,” she said.

“The premium metallic finish evokes the look and feel of a beautiful high-end sports car. The colours are inspired by foods like sugar pearls used to decorate elegant biscuits and cakes, summer berries and shiny toffee apples.”

KitchenAid has been a colour leader in appliances since first introducing colourful stand mixers in 1955, and today offers over 40 colours and finishes to choose from across its range around the world.


The new KitchenAid Platinum Collection Stand Mixer features:

Choice of eight new metallic finish colours including Candy Apple, Raspberry Ice, Medallion Silver, Black Storm, Electric Blue, Sugar Pearl Silver, Café Latte and Antique Copper.

A glass bowl with a pour spout and measurement markings.

Unique Flex Edge Beater for more thorough, faster ingredient incorporation.

Tilt-head design for easy bowl access

Bowl capacity for eight to nine cups of flour

10-speed slide control ranges from a very slow stir to a fast whip

67-point planetary mixing action spirals to 67 different touch points within the bowl for quick, complete mixing and the highest beater-to-bowl coverage in the industry.

Every model includes three basic accessories: a flat beater for mixing batters or mashing potatoes; a dough hook for kneading everything from soft dough to stiff pizza dough; and a wire whip for beating egg whites and whipping cream.

By using any of more than a dozen optional attachments, the Stand Mixer’s powerful motor can be tapped for everything from grinding grain and meat to kneading dough, slicing vegetables, rolling and cutting pasta, and even making ice cream.

The new KitchenAid Platinum Collection Blender is available in Candy Apple Red, Raspberry Ice, Medallion Silver, Black Storm and Electric Blue. It features a BPA free, plastic 1.75L jug, five speeds plus a pulse mode and crush ice feature and a 550 wattage motor with 7,000-10,000 RPM blade speed.

The new KitchenAid Platinum Collection Coffee Maker is a 12 cup thermal carafe coffee maker available in Contour Silver.  It keeps freshly brewed filter coffee hot and full of flavour for hours.


The KitchenAid Platinum Collection has an exclusive and limited distribution through Myer, MatchBox and Essential Ingredient. The Electric Blue finish is available only in Myer.

Visit for more detail on stockists. Pricing is as follows:

Stand Mixer: RRP $799 (inc GST)

Blender: RRP $379 (inc GST)

Coffee Maker: RRP $215 (inc GST)

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