Posts Tagged ‘Luciano Ippoliti’

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 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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