This is Chef Abe Conlon from Fat Rice’s take on a unique, traditional Portuguese dessert. Aletria Doce is usually baked in a pan and cut into squares but his version is served with loose pasta mounted in a sweet custard sauce. To celebrate the quality of the Barilla Angel Hair he cooks the pasta slightly less to maintain an al dente, slightly-toothsome bite. The Cinnamon Almond Topping provides an elegant, contrasting texture.
1 cup sliced almonds
¼ cup sugar
2 teaspoons ground cinnamon
3-1/3 cups half & half
1 teaspoon cinnamon
1 large strip lemon zest
1 cup sugar, divided
8 egg yolks
8 cups water
1/3 cup sugar
1 orange, zested
1 star anise
1 cinnamon stick
9 ounces Barilla® Angel Hair
Preheat oven to 375ºF. Arrange almonds in single layer on parchment-lined baking sheet.
Bake 5 minutes or until lightly toasted. Sprinkle nuts with sugar. Bake 5-7 minutes, or until sugar begins to caramelize, stirring occasionally. Remove from oven and cool.
Transfer mixture to food processor; add cinnamon and pulse until finely chopped.
Combine half & half, cinnamon, lemon zest and ½-cup sugar in a small saucepan.
Simmer mixture on medium heat until 180ºF. Remove pan from heat.
Whisk egg yolks and remaining sugar in medium bowl.
Pour 1 cup of hot half & half mixture into the egg yolks. Whisk vigorously to temper the yolks. Pour mixture back into saucepan, whisking constantly to avoid scrambling the eggs.
Cook 4-5 min. on medium heat until slightly thickened and mixture coats the back of a spoon.
Strain mixture through fine mesh strainer into a shallow baking dish; keep warm.
Meanwhile bring water, sugar, orange zest, star anise and cinnamon to a boil in large pot. Add pasta; cook 4 minutes, stirring occasionally. Drain and immediately combine pasta with custard in baking dish until fully coated.
Gently press pasta into dish; cover with plastic wrap and cool to room temperature.
Gently warm and sprinkle with topping before serving.
7 oz Barilla Collezione Spaghetti
4TB of butter
4 oz Parmesan to finish
24g white truffle to shave for garnish
Bring a large pot of water to boil seasoning with kosher salt(1TB per qt of boiling water), water as salty as the sea.
Cook pasta according to packing directions until al dente
In a separate small bowl melt 4TB of butter and set aside
Once pasta is al dente, drain water and lay the pasta out evenly on a baking sheet or flat tray
Drizzle half of the melted butter over cooked pasta using tongs to evenly coat, set aside to cool
In a separate bowl crack eggs, salt to liking. With a whisk, briskly beat eggs until fully broken and eggs begin to foam lightly around edges.
In a large non-stick pan, pour remaining melted butter over low-medium heat. Ensure pan is not too hot so that eggs do not overcook.
Pour eggs in non-stick pan. As the eggs begin to cook, take a non-stick spatula and begin to pull from front to back across the pan creating large curdles of scrambled egg, making sure to scrape the edges of the pan. Repeat motion every 30 seconds for about 10 minutes until eggs are 80% cooked.
When eggs are 80% cooked, add pasta using tongs to combine mixture without breaking the large egg curdles
Remove from heat and evenly distribute onto 4 plates
With a fine microplane evenly grate Parmesan on top of the pasta so that it looks as if covered by snow.
Garnish with paper thin slices of white truffle using a truffle shaver
1 box Barilla Collezione Casarecce
1 ½ cup soured squash (recipe below)
Whey butter sauce (recipe below)
Crispy fried sage leaves (recipe below)
Buckwheat groats, toasted
1 lb. butternut squash, peeled and seeded
Salt, to taste
Apple cider vinegar
Make 2% salt brine with salt and cold water; add splash of vinegar; add squash and cover, submerged, in a dark place for 3-4 days, until sour.
Remove squash from brine and grate large.
1 cup buttermilk whey (slowly heat buttermilk until it splits, then strain out solids, and reserve whey).
1 lb. cold unsalted butter, cut into medium chunks
Salt and black pepper, to taste
Urfa pepper, to taste
In small pot, reduce buttermilk whey over medium heat until only ¼ cup remains.
Turn burner to low heat, and slowly add chunks of butter, one by one, and constantly stir in to emulsify; season with salt and both peppers, to taste.
¼ cup sage leaves
2 TBS canola oil
Sea salt, to taste
Heat oil in a medium pot; add sage leaves and fry until crisp and not bubbling; remove sage leaves from oil onto a tray lined with paper towels to absorb grease. Season with fine sea salt.
Bring a large pot of water to a boil; salt water and cook pasta according to package directions; reserve ½ cup cooking water.
In a large skillet pan, simmer cooked pasta with reserved pasta cooking water and grated squash; remove pan from heat and sprinkle in a ½ cup of grated pecorino cheese and a ¼ cup grated parmigiano reggiano cheese.
Add some whey sauce to the pasta and stir together to emulsify cheese until creamy, adding more sauce or pasta water, as desired.
Plate in small bowls; top with more cheese, fried sage, and toasted buckwheat.
1 box Barilla Collezione Bucatini
3 TBS extra virgin olive oil
1 whole rabbit (2 1/2 to 3 pounds), cleaned and cut
Flour, for dusting
1 cup onions, finely diced
1 cup leeks, finely diced
6 garlic cloves, minced
2 sprigs rosemary
8 oz Chantrelle or other favorite foraged mushroom
Pinch espellette pepper
1 cup tomato, coarsely chopped
½ cup cabernet or merlot wine
1 cup unsalted chicken stock
3 bunches rapini
1 lemon, juiced
Ricotta salata, shaved
Salt and pepper, to taste
Preheat oven to 350°F
Heat 1 TBS of extra virgin olive oil in a Dutch oven over medium heat
Season rabbit pieces with salt and pepper, lightly dust with flour, and sear until golden brown in color. Drain fat on kitchen towels and reserve
Heat remaining oil over medium-high heat, add onions and cook untill translucent; add leeks, garlic, rosemary and mushrooms
Season generously with sea salt, black ground pepper and a few pinches of Espellette pepper, to taste. Cook for 2 minutes, stirring
Add tomatoes and red wine, and reduce for 1 minute. Add broth, bring to a simmer, season, to taste
Place reserved rabbit into dutch oven; cover and bake for 1 hour; remove and let cool
When meat is room temperature shred meat, removing muscles
Strain remaining liquid from dutch oven and reserve
Bring a large pot of water to a boil; salt water and cook pasta according to package directions; drain and shock pasta in ice water; toss pasta lightly with olive oil. Reserve
Clean rapini leaving heads and three inch stem attached
Toss with olive oil, sea salt and a pinch of espellette
Over a hot grill, grill rapini over fire until begins to brown; remove and sprinkle with lemon juice; reserve
In large skillet, add shredded rabbit pieces with reserved stock to lightly cover base of skillet; simmer rabbit
When rabbit is warm, add pasta and cook until hot; remove pasta and cook until liquid is absorbed
Place pasta in bowl and top with rapini and shaved ricotta salada; serve immediately
1 box Barilla Collezione Rigatoni
1 pound lamb leg, diced
½ cup onions, brunoise
½ cup carrots, brunoise
½ cup celery, brunoise
½ cup vine ripened tomatoes, seeds and skins removed, chopped
1 TBS tomato paste
1 TBS vegetable cooking oil
2 TBS butter, unsalted
1 tsp fresh thyme leaves
½ tsp rosemary, chopped
½ tsp sage, chopped
¾ cups dry red wine
¾ cups brandy
1 quart veal stock
¼ cup Parmigiano Reggiano, grated
2 TBS foie gras butter
2 TBS extra virgin olive oil
Place a large pot over medium heat and melt cooking oil and butter; add onion, celery, and carrot and sauté for two minutes, stirring and coating well.
Add lamb, a large pinch of salt and fresh ground pepper. Stir well and cook until lamb has lost its raw, red collar.
Add tomato paste and caramelize; when browned add herbs and toast for another 1 minute.
Deglaze with wine and brandy; reduce until almost gone; add tomatoes and stir thoroughly.
Add veal stock and bring to a boil. Turn heat down to low and simmer for 1 ½ to 2 hours uncovered, stirring occasionally; if needed add ½ cup water as necessary; salt and pepper, to taste.
4 pounds pumpkin or other winter squash, cut in half length wise, seeded.
¼ cup honey or maple syrup
4 TBS extra virgin olive oil
4 TBS butter, unsalted, room temperature
Salt and pepper, to taste
Preheat the oven to 400°F
Drizzle oil and honey over the interior of squash; place the squash halves, internal inside up, in a rimmed baking dish and bake for 30 minutes; turn squash over, sprinkle 1 TBS hot water to the pan; cover tightly with foil and bake for about 15 minutes. Remove foil, and set the squash aside until cool. Do not allow the squash to cool to room temperature, or it will not puree properly.
Remove the rind from squash and transfer to food processor and process until smooth; salt and pepper, to taste.
When you have 10 minutes remaining for the Bolognese sauce, bring a large pot of water to a boil; salt water and cook pasta according to package directions. Drain and stir pasta into sauce. Add Parmigiano Reggiano, foie gras butter, olive oil and mix until incorporated, remove from heat and serve.
Place spoonful of pumpkin puree on bottom of each bowl and place pasta on top; serve immediately.
1 box Barilla Collezione Bucatini
2 tbs extra virgin olive oil
6 oz guanciale, 3/4 inch x 1/4 inch thick julienne
1 26 oz can Italian pureed plum tomatoes, or passato
Sea salt & freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
Bring a large pot of water to a boil; salt water and cook pasta less than 3 minutes according to package directions. Reserve ½ cup of pasta cooking water
Heat a large skillet over medium heat; add extra virgin olive oil and guanciale to skillet and sauté for 4 minutes or until the guanciale is crisp
Add tomato puree to skillet and bring to a simmer. Using a wooden spoon, stir the sauce occasionally; season with salt and pepper, to taste
Mix pasta, sauce, and reserved cooking water in pasta pot over low heat, tossing the pasta with the sauce for 2-3 minutes to allow it to marry with the sauce and absorb some of the liquid. The pasta should still be al dente (firm to the bite)
Transfer the pasta to a large, warmed serving platter. Top with grated Pecorino Romano cheese. Serve immediately, passing more cheese at the table.
1 box Barilla Collezione Orecchiette
3 legs duck confit, picked from bone (or roasted chicken legs)
1 shallot, sliced
2 TBS garlic, sliced
2 sprigs fresh thyme
1/2 TBS unsalted butter
2 TBS extra virgin olive oil
½ cup white wine
2 cups Swiss chard, cleaned and chopped
1 cup chicken stock
Salt and black pepper, to taste
2 TBS lemon juice
1 TBS mint, torn
1 TBS tarragon, torn
¼ cup toasted bread crumbs
½ cup grated pecorino Romano cheese, divided
1 cup sautéed chanterelle mushrooms (recipe follows)
Sautéed Chanterelle Mushrooms
Clean mushroom of any dirt with a brush; slice in half.
In a large skillet over medium-high heat, add 1 TBS extra virgin olive oil and mushrooms; sauté until browned.
Add 1 TBS sliced garlic, 2 sprigs of thyme and 1 TBS butter to skillet; continue to cook mushrooms until tender; Remove from pan, discarding sprigs of thyme and allow to cool.
Bring a large pot of water to a boil; salt water and cook pasta according to package directions.
Meanwhile, heat a large skillet over medium heat; add shallot, 1 TBS garlic, and remaining extra virgin olive oil and gently sauté for a few minutes until translucent.
Add wine, reduce to half, then add Swiss chard, sautéed mushrooms and chicken stock; bring to simmer and season with salt and black pepper, to taste.
Drain pasta and add to sauce with shredded duck confit, 1 TBS butter, and lemon juice. Toss for a minute over high heat.
Turn off heat, add ¼ cup grated pecorino Romano, and toss.
Plate and garnish with torn mint, tarragon, remaining pecorino, breadcrumbs and a drizzle of extra virgin olive oil.