Posts Tagged ‘Italian food’

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

Mulino Bianco Baiocchi Biscuit Tiramisù

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Recipe Name: Tiramisù ai Baiocchi del Mulino Bianco





Mulino Bianco Baiocchi Biscuit Tiramisù

250g Mascarpone Cheese

5 Egg Yolks

5 Egg Whites

150g pure Cream

3 Tablespoons Caster Sugar

30 Mulino Bianco Baiocchi Biscuits

50g peeled toasted Hazelnuts

50g Dark Chocolate (to be grated)

50ml Kahlua or Cointreau liquor

1 cup strong Coffee
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Mulino Bianco Baiocchi Biscuit Tiramisù

  1. Make sabayon with the 5 Egg Yolks and the Caster Sugar
  2. Whip the Egg Whites until stiff
  3. Whip the Cream
  4. Incorporate the Mascarpone Cheese to the sabayon, add the whipped Cream and finally the beaten Egg Whites
  5. Combine in a bowl the Kahlua or Cointreau Liquor and the Coffee. Coarsely crumble 24 Baiocchi Biscuits and the toasted Hazelnuts. Fill 6 beautiful transparent glass cups with the Crumbled Mix (base of ½ cm), then with 1 layer of the Mascarpone Cream, insert the whole Baiocchi Biscuit well visible on the glass and previously dunked in the Coffee/Liquor liquid. Add another thin layer of the Crumbled Mix and finish with another layer of Mascarpone Cream
  6. Finally grate the Dark Chocolate and let stand in the refrigerator for a few minutes before serving

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  • This dessert can be made in advance and let cool in refrigerator until ready to serve.
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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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Loudly banging their pots and pans for Italian food, a collection of Sydney’s best Italian chefs join forces with some of Australia’s leading producers and provedores of Italian goods to present the sixth annual GUSTO festival on Sunday 21 August 2011. Held at Sydney Seafood School, Sydney Fish Market, Gusto, an all-day festival dedicated to Italian food and wine in all its regional variety, is the flagship event for CIRA (the Council of Italian Restaurants in Australia).
There’ll be plenty of flames to fuel the fire with new debating forums added to the all-day program. Will knives come out when the chefs disagree? Can notable foodies such as Simon Marnie and David Dale keep the peace? Or will civilisation turn to Barbary! To find out, reserve a seat in Gusto’s first ever culinary colosseums ($10).
CIRA President Lucio Galletto, says he’s nervously excited about the new debates. “Taking on heavily contested topics such as whether traditions are worth preserving, if Italian food has wandered too far from the source in this country, and whether we as Australia’s Italian chefs are trying too hard to hold on to traditions long dead in Italy, are certainly going to stir the pot.”

“I suspect there may be some generational attitudes and differences emerging, and who knows what else!” he says.
Tossing the pasta with Sydneysiders are the dons of Italian food Armando Percuoco, Alessandro Pavoni, Danny Russo, Eugenio Maiale, Gabriele Taddeucci, Giovanni Pilu, Logan Campbell, Mario Percuoco, Nino Zoccali, Richard Ptacnik and Roberto Taffuri.
Join a chef’s tour through the south, north-west, and mountains of Italy to find exotic Spanish, Arabic and Ancient Greek influences. Gusto has five enlightening master classes ($60 or $250 for five) that delve deep into regional specialties and uncover all the secrets of Italy from ancient to modern times.
Indulge the palate and discover a huge variety of wines from Sicily, Tuscany and Puglia in three dedicated wine workshops ($40 or $100 for three) with recognized wine presenter Max Allen and Italian wine specialists Michael Trembath, Sabino Matera, Giorgio De Maria and Joel Pizzini.

Tutta la famiglia (the whole family) can take a trip through La Sala degli Assaggi – the tasting room (11am-3pm) tucking into an incredible array of dishes from Australia’s best Italian restaurants and provedores, picking up tasting tickets on the day.

Or pre-book your bambini into Bambini in Cucina – kids in the kitchen, to have fun learning pizza and pasta making ($25 or $80 for 4 tickets) from the best – Roberto Taffuri from Ventuno & Cavallino and Logan Campbell from Lucio’s Italian Restaurant.

Check out for all the latest information and bookings.

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