Barilla Shares the Table with Celebrities to Benefit Meals On Wheels Association of America
Mario Batali Kristen Bell Kristin Chenoweth James Denton Jimmy Fallon Mariska Hargitay Ellie Krieger Martina McBride Julianne Moore Holly Robinson-Peete Andy Roddick Meryl Streep
Thanks to corporations like Barilla, we are one step closer to reaching our goal of ending senior hunger in America by the year 2020. enid Borden, President and CeO of MOWAA
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MArIO BATALI
With more than a dozen restaurants, eight cookbooks and a range of television shows, including the ever-popular Iron Chef America, Mario Batali is arguably one of the most recognized and respected chefs in America. his extensive culinary career and larger-than-life personality have earned him accolades such as GQ magazines Man of the Year and the James Beard Award for Outstanding Chef. Mario and his business partner Joe Bastianich own 15 restaurants across the country, including their flagship new York City restaurant Babbo ristorante e enoteca, as well as two restaurants in Los Angeles and three in Las Vegas. The duos latest venture is eataly, a 50,000-square-foot marketplace recently opened in new York City. Mario is also the author of eight cookbooks including the James Beard Award-winning, Molto Italiano: 327 Simple Italian Recipes (ecco 2005), the new York Times bestsellers Mario Batali Italian Grill (ecco 2007), and SpainA Culinary Road Trip (ecco 2008) the companion book to his prime-time PBS series SpainOn The road Again. his new highly anticipated eighth cookbook, Molto Gusto (ecco 2010), based on the classic and celebrated dishes of his new York City hotspot, Otto enoteca Pizzeria, hit shelves this spring. In 2008, Mario started the Mario Batali Foundation with a mission to feed, protect, educate, and empower children. Mario splits his time between new York Citys Greenwich Village and northern Michigan with his wife and their two sons. For more information on Mario and his many projects visit www.mariobatali.com.
Once youve put your groceries in the car, the quality of your dinner has already been decided. Mario Batali
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JuLIAnne MOOre
With more than 50 films under her belt and the distinction of being one of only a handful of actors to ever receive two acting Oscar nominations within the same year, Julianne Moore is considered one of the most prolific and versatile actresses of our times. Most recently starring in The Kids are All right, Julianne will be seen in the upcoming Shelter, an independent thriller with Jonathan rhys Meyers, and Crazy, Stupid, Love, a comedy opposite Steve Carrell. Moores twin Oscar nominations in 2002 were for her performances in Far From heaven (Best Actress nomination) and The hours (Best Supporting Actress nomination). Moore also received Oscar nominations for her roles in Boogie nights (Best Supporting Actress nomination) and end of the Affair (Best Actress nomination).She has won numerous other accolades including the Independent Spirit Award for Best Actress for Far from heaven, along with Golden Globe and Screen Actors Guild Award nominations. Juliannes additional film credits include; Children of Men with Clive Owen; next opposite nicolas Cage; Magnolia (SAG Award nomination for Best Supporting Actress); and The Lost World: Jurassic Park. Julianne earned her B.F.A. from the College of Fine Arts at Boston university. She has starred in Broadway and off-Broadway productions. She is the author of a successful childrens book series Freckleface Strawberry and Freckleface Strawberry and the Dodgeball Bully. A third book is due out in 2011, and an off-Broadway musical inspired by the series will be produced later this year. She lives with her husband and two children in new York.
Sharing meals is one of the simplest, yet most important things families can do together. Julianne Moore
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This is one of our mosT popular dishes aT lupa, my romansTyle TraTToria in new york CiTys wesT Village. i loVe This dish mosTly for iTs simpliCiTy The pasTa is really able To shine. if you prefer a really fine grind on The pepper, Try using a Coffee grinder. mario baTali
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MArIO BATAlIS
IngredIenTS: ServeS 6 1 box BArILLA Linguine 3 tablespoons kosher salt (optional) cup coarsely ground black pepper 6 tablespoons extra virgin olive oil 6 tablespoons unsalted butter cup Parmigiano-reggiano cheese, plus extra for serving, freshly grated cup Pecorino romano cheese, freshly grated
PrePArATIOn BrInG 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt (optional). ADD pepper to a 12- to 14-inch saut pan and toast over medium heat, stirring, until fragrant, about 20 seconds. ADD oil and butter and stir occasionally until the butter has melted. remove from the heat. COOK Linguine al dente according to the package directions. Drain, reserving about cup of the pasta cooking water. ADD cup of the reserved pasta water to the oil and butter mixture, then add the Linguine and stir. Toss over medium heat until the Linguine is well coated. STIr in the cheeses (add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano-reggiano cheese on the side.
Our friends and neighbors are an extension of the family, and we love inviting them over for dinner. Some of our most interesting meals have been ones with special guests! Julianne Moore
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JulIAnne MOOreS
VegeTarian lasagne
IngredIenTS: ServeS 6 1 box BArILLA Wavy Lasagne 1- pounds medium asparagus spears 2 tablespoons extra virgin olive oil 1 medium Japanese eggplant, thinly sliced To taste butter or cooking spray 1 cup besciamella (see recipe on page 25) 1 cup pesto sauce (see recipe on page 28) 1 cup Pecorino Sardo cheese, grated cup bread crumbs
PrePArATIOn PreheAT oven to 400F. BrInG about 6 quarts of water to a boil and add about 2 tablespoons salt (optional). Prepare a bowl of ice water. TrIM the asparagus and boil for 1 minute. remove asparagus from the hot water; reserve asparagus cooking water. refresh asparagus in the ice bath for 30 seconds. Transfer asparagus to a colander, drain well, and cut each spear in half crosswise. Set aside. heAT olive oil over medium heat in a 12- to 14-inch saut pan. ADD eggplant and cook until golden brown and soft, about 5 minutes. Drain on a paper towel and set aside. COOK the Lasagne sheets in the same boiling water as the asparagus and cook for 2 minutes less than the package instructions. Drain and separate. PrePAre a 13x9-baking pan by coating with butter or cooking spray. LAYer 4 sheets of Lasagne on the bottom of the pan; top with 6 pieces of asparagus, 3 to 4 slices of eggplant and 3 tablespoons of besciamella sauce. TOP with 4 sheets of Lasagne, asparagus and eggplant as above, and 3 tablespoons of pesto sauce. rePeAT these 2 layers for a total of 4 layers. end with 4 sheets of Lasagne, remaining besciamella sauce and grated cheese. Sprinkle with bread crumbs. PLACe baking pan on a baking sheet and bake for 20 to 25 minutes, or until bubbling and golden brown on top.
lasagne only looks Very labor inTensiVe buT iT aCTually is quiTe simple To make and The resulT is Truly deliCious! This is a greaT dish To inCorporaTe healThy VegeTables buT you donT only haVe To use The ones here feel free To Throw in whaTeVer you haVe in The house.
mario baTali
Cooking The Cauliflower iniTially in oliVe oil brings ouT iTs sweeTness. The beauTy of This dish is ThaT The Cauliflower mixTure Can be eaTen as a side dish, Too, buT i like To haVe iT wiTh pasTa; The differenT TexTures are as inViTing as The flaVor. mario baTali
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Meryl STreePS
IngredIenTS: ServeS 6 1 box BArILLA Penne cup pine nuts 1 head cauliflower, cut into florets cup extra virgin olive oil 1 small yellow onion, chopped 1 clove garlic, sliced To taste kosher salt To taste freshly ground black pepper tablespoon fresh Italian parsley, finely chopped 4 leaves fresh basil, chopped / cup romano cheese, freshly grated
BrInG 6 quarts of water to a boil and add 2 tablespoons salt (optional). TOAST pine nuts in a dry skillet until lightly brown, about 2-3 minutes. BrInG a medium size pot of salted water to a boil and add cauliflower florets. Cook until tender about 8 minutes; drain and set aside. heAT cup olive oil in a 12- to 14-inch saut pan. Add the onions and sweat over medium heat until translucent. ADD garlic and cook 2 additional minutes. ADD cauliflower, season with salt and pepper and saut over high heat for 3 minutes or until slightly browned. COOK the Penne according to the package directions, until al dente. DrAIn and add to pan with cauliflower and cup of cooking water. Stir in parsley, basil, and pine nuts; toss 1 minute over high heat. DIVIDe evenly among 6 warmed pasta bowls, top with grated romano cheese and drizzle with a small amount of olive oil. Serve immediately.
My kids enjoy their meals even more when they help create them. Whether its prepping the ingredients or selecting the menu, I always try to get the whole family involved. Julianne Moore
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JIMMy FAllOnS
spagheTTi Carbonara
IngredIenTS: ServeS 6 1 box BArILLA Spaghetti 3 tablespoons kosher salt (optional) 6 fresh large egg yolks 2 tablespoons coarsely ground black pepper To taste kosher salt (optional) cup extra virgin olive oil 4 ounces pancetta or guanciale, chopped into -inch cubes cup freshly grated Parmigiano-reggiano, plus extra for serving cup Pecorino romano cheese, grated
PrePArATIOn BRING 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt (optional). BEAT egg yolks with freshly ground black pepper and salt. Set aside. Meanwhile, COMBINE the pancetta and oil in a 12- to 14-inch saut pan and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned, about 7 minutes. COOK the Spaghetti according to the package instructions until tender yet al dente. Drain, reserving / cup of the pasta water. ADD the reserved pasta water to the pancetta and bring to a simmer over medium heat. ADD the Spaghetti to the pancetta mixture, stir and toss well to coat. Stir in the cheeses. ADD the egg mixture and cook until eggs have thickened up, stirring constantly. SERVE with additional grated Parmigiano-Reggiano cheese on the side.
I love to decorate, so I have fun experimenting with place settings, tablecloths and flowers. Fun decor draws the kids to the tablethey always want to see what moms been up to! Julianne Moore
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a True Carbonara has no Cream and Can be a biT TriCky To exeCuTe. The key is To Thoroughly mix The Cooked pasTa while warm wiTh The Cheeses, eggs, pepper, and pasTa waTer. This CreaTes a riCh, noT Too ThiCk sauCe jusT The way jimmy likes iT. mario baTali
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Three Cheese TorTellini goes well wiTh mosT sauCes buT iT really shines in This dish, and ComplimenTs The simpliCiTy and eleganCe of The brown buTTer sauCe wiTh sage and The fanCy eleganCe of The TorTellini. This is a dish ThaT boTh kids and adulTs loVe!
mario baTali
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MArTInA McBrIdeS
BrInG 6 quarts of water to a boil and add 2 tablespoons of salt (optional). COOK Tortellini according to the package directions. MeLT the butter in a 12- to 14-inch saut pan and remove from heat as soon as the butter begins to turn golden brown. ADD sage leaves and remove from heat. Drain the Tortellini and add to the butter. Toss gently for 1 minute over medium heat to coat the Tortellini with sauce. DIVIDe Tortellini among six warmed plates, sprinkle with grated Parmigiano-reggiano and serve immediately.
Whenever we can, we turn family dinner into family night. We play a board game, or watch a moviejust because dinners over doesnt mean family time has to be. Julianne Moore
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JAMeS denTOnS
ADD tomato sauce to a medium saucepan and bring to a boil. ADD sausage to the sauce and reduce the heat to a simmer. Cook for 1 hour, skimming off the fat as it is rendered from the meat. reMOVe sauce from the heat, cool briefly, and then pulse it in a food processor until smooth. Transfer to a 12-inch saut pan and keep warm. BrInG 6 quarts of water to a boil and add 2 tablespoons of salt (optional). COOK rigatoni according to the package directions until just al dente. Drain the rigatoni and add to the pan with the sauce. Toss gently over high heat for 1 minute. ADD mint leaves, toss 1 minute more. DIVIDe evenly among warmed dinner plates. Grate the Pecorino romano cheese over each plate and serve immediately.
PrePArATIOn heAT olive oil in a 3-quart saucepan over medium heat. ADD the onion and garlic; cook until soft and light golden brown, 8 to 10 minutes. ADD the thyme and carrots; cook 5 minutes more, until carrot is quite soft. ADD the tomatoes with their juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. SeASOn with salt to taste.
spiCy lamb is Very disTinCT and flaVorful and This ragu is perfeCT on iTs own and doesnT require Too muCh more Than The noodle iTself and some graTed Cheese To Top iT off. i like To add some minT leaVes on Top iTs an exCellenT ConTrasT To The spiCy lamb! mario baTali
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alla CheCCa refers To infusing raw VegeTables, usually TomaToes, along wiTh arugula or basil in The sauCe. This is an inspired dish The Color of The fresh TomaToes alone will make you wanT To dig in.
mario baTali
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MArISkA HArgITAyS
IngredIenTS: ServeS 6 1 box BArILLA Spaghetti 2 tablespoon kosher salt (optional) cup extra virgin olive oil 4 garlic cloves, thinly sliced 1 pint sweet 100 tomatoes (may substitute other small tomatoes) To taste salt To taste freshly ground black pepper bunch garlic chives cut into 1-inch lengths 14 fresh basil leaves, finely shredded cup Pecorino romano cheese, grated
PrePArATIOn BRING 6 quarts of water to a boil and add 2 tablespoons of salt (optional). HEAT olive oil in a 12- to 14-inch saut pan over high heat until almost smoking. LOWER heat to medium high and add the garlic cloves. Cook for 2 minutes or until softened and slightly browned. ADD tomatoes and cook over high heat until the tomatoes are just beginning to burst. Season with salt and black pepper. COOK the Spaghetti according to package directions until it is tender yet al dente. Drain the Spaghetti, reserving 1 cup pasta cooking water. ADD Spaghetti, chives, basil and cooking water to the pan with tomatoes and toss over high heat for 1 minute. DIVIDE evenly among six warmed pasta bowls and sprinkle with grated cheese. Serve immediately.
When we gather at the dinner table, my husband and I leave our workdays behind and simply listen to our kids. Being fully present for one another is the key ingredient for a meaningful family dinner. Julianne Moore
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krISTen BellS
BRING 6 quarts water to boil and add 2 tablespoons salt (optional). HEAT olive oil in a 12- to 14-inch saut pan until smoking. ADD garlic and fennel; cook, stirring frequently, until light golden brown and quite soft, about 10 minutes. ADD red pepper flakes and continue cooking 4 to 5 minutes. COOK Mostaccioli according to package instructions until just al dente and drain well. POUR hot Mostaccioli into the pan; add mint (optional) and cup breadcrumbs. Toss to mix well. TRANSFER to a warm serving dish, sprinkle with the remaining breadcrumbs and fennel tops. DRIZZLE with extra virgin olive oil and serve with grated cheese on the side.
We use family dinnertime to reinforce our kids table manners. By making good manners a priority at home, I have peace of mind that my kids will do the right thing when we dine with others. Julianne Moore
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mosTaCCioli wiTh fennel, minT and bread Crumbs, a simple pasTa dish, is pure-TasTing and deliCious. whole minT leaVes, sprinkled in aT The Very end of Cooking, giVe The dish a liVely edge and offseT The heaT from red pepper flakes. and iT Takes Very liTTle Time To Cook. mario baTali
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if you like spiCy, youll loVe This dish, buT iTs easy To Turn The Volume way up or way down, depending on how muCh heaT your guesTs Can Take. i loVe using penne whiCh Can really hold and CapTure The lasT biTs of This deliCious sauCe. mario baTali
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HOlly rOBInSOn-PeeTeS
penne arrabbiaTa
Penne allArrabbiata
IngredIenTS: ServeS 6 1 box BArILLA Penne 3 tablespoons kosher salt (optional) 3 tablespoons plus cup extra virgin olive oil 1 red onion, chopped into -inch diced pieces cup tomato paste 2 teaspoons red chili pepper flakes* 1- cups canned tomatoes, strained (may substitute Barilla Marinara sauce) To taste kosher salt To taste Parmigiano-reggiano cheese, freshly grated
PrePArATIOn BRING 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt (optional). HEAT 3 tablespoons olive oil in a 12- to 14-inch saut pan over medium heat. ADD onion and chili pepper flakes; cook until the onions are soft but not brown, about 5 minutes. ADD tomato paste and stir over low heat; just until fragrant. STIR in the tomatoes and bring to a boil; remove from the heat. COOK Penne according to the package direction until just al dente. Drain the Penne, reserving cup of the pasta water. ADD Penne and the reserved pasta water to the tomato sauce and stir. TOSS over medium heat until the Penne is well coated. Season with salt to taste, and add the remaining oil, tossing well. SERVE immediately, with grated cheese on the side. * If you prefer a spicier flavor, increase chili pepper flakes to 1 tablespoon.
in a hurry?
Substitute Barilla Marinara Sauce for Marios basic tomato sauce. Bring the sauce to a gentle simmer before adding to the recipe.
Family mealtimes are when kids develop lifelong healthy eating habits. even though my kids dont eat all their vegetables, I know their meals are healthy and theyre learning to savor every bite. Julianne Moore
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ellIe krIegerS
PrePArATIOn BRING 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt (optional). COMBINE oil and garlic in a 12- to 14-inch saut pan and cook, stirring, over mediumhigh heat until the garlic is softened, about 1 minute. ADD wine, red pepper flakes, and clams. Cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes; transfer the clams to a bowl as they open. Reserve cooking liquid in the pan and remove from the heat. COOK Linguine according to the package directions until just al dente. Drain, reserving about cup of the pasta water. ADD Linguine and cup of the reserved pasta water to the saut pan and stir. Toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). STIR in the clams, with their juices, and toss until just heated through. Stir in the parsley and serve immediately.
I love to cook with whats in season. going to a farmers market is a favorite family outing; my kids choose a seasonal vegetable and we come up with a new way to cook it together. Julianne Moore
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This is one of my faVoriTes, Too! you Can subsTiTuTe any Type of fresh small shellfish for The Clams, as fisherman do in amalfi, where The daily CaTCh deTermines The meal. generally all shellfish are serVed in Their shells, buT feel free To serVe oTherwise To please your guesTs. mario baTali
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baked pasTa is ClassiC, easy To make ComforT food. for a dish wiTh real TexTure, underCook The pasTa in The boiling waTer and noT more Than an hour before baking or serVing. Telefono are The sTrands of deliCious melTed mozzarella you pull wiTh your fork as you eaT iT. mario baTali
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Andy rOddIckS
baked ziTi
Ziti al Telefono
IngredIenTS: ServeS 6 1 box BArILLA Ziti 2 tablespoons kosher salt (optional) 2 cups basic tomato sauce (see recipe on page 14; may substitute Barilla Marinara Sauce) 2 cups besciamella sauce (see recipe below) 1 pound fresh buffalo mozzarella, cut into -inch cubes cup Parmigiano-reggiano cheese, freshly grated cup fresh bread crumbs
PrePArATIOn PreheAT the oven to 425 F. BrInG 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional). COOK Ziti for 30 seconds less than the package instructions. ADD tomato sauce, besciamella sauce, mozzarella, and grated cheese to the Ziti and mix well. DIVIDe Ziti and sauce mixture among six individual gratin dishes. Sprinkle with bread crumbs. BAKe for about 20 minutes, until bubbling and crusty on top. Serve immediately.
Besciamella Sauce
IngredIenTS: MAkeS 2 cuPS 5 tablespoons butter 4 tablespoons flour 3 cups milk 2 teaspoons kosher salt (optional) teaspoon nutmeg PrePArATIOn heAT butter in a medium sauce pan until melted. ADD flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes. Meanwhile, heAT the milk in separate pan until just about to boil. ADD milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. SeASOn with salt and nutmeg and set aside.
in a hurry?
Substitute Barilla Marinara Sauce for Marios basic tomato sauce. Bring the sauce to a gentle simmer before adding to the recipe.
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krISTIn cHenOWeTHS
spagheTTi bolognese
PrePArATIOn GrInD pancetta in a food processor into medium sized pieces. heAT olive oil in a 6- to 8-quart heavy-bottomed pot, over medium heat until hot. ADD pancetta, onions, celery, carrots, and garlic. Cook until the vegetables are translucent but not browned, about 5 minutes. ADD veal and pork and increase the heat to high. Brown the meat, stirring frequently. ADD tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1- hours. Season the ragu with salt and pepper. BrInG 6 quarts of water to a boil and add 2 tablespoons of salt (optional). TrAnSFer ragu to a 12- to 14-inch saut pan and heat gently over medium heat. COOK the Spaghetti according to the package directions until al dente. Drain the Spaghetti, then add it to the pan with the ragu and toss over medium heat until it is coated, about 1 minute. DIVIDe evenly among 6 to 8 warmed bowls and serve with grated cheese.
delicious dinners should be a feast for your eyes. My daughter and I love to plate our food togethermaking dinner a rainbow of colors and flavors. Julianne Moore
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bolognese is a VersaTile sauCe ThaT Can dress VirTually all shapes of pasTa, so you Can use a VarieTy of shapes here They will all go well. This sauCe also freezes well, so you Can enjoy iT in smaller quanTiTies or perhaps make some baTChes To sTore for The winTer.
mario baTali
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Pesto Sauce
IngredIenTS: MAkeS ABOuT 1 cuP 3 garlic cloves 2 cups lightly packed fresh basil leaves 3 tablespoons pine nuts Generous pinch of kosher salt cup plus 2 tablespoons extra virgin olive oil cup Parmigiano-reggiano cheese, freshly grated 3 tablespoons Pecorino romano cheese, freshly grated PrePArATIOn DrOP garlic into a food processor with the motor running and process until chopped. ADD the basil, pine nuts, and salt. Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped. DrIZZLe in the olive oil with the motor running. TrAnSFer to a small bowl and stir in the grated cheeses. * The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.
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Barillas honest dedication to quality stems from its belief that food is not purely functional, but serves to nourish our soul and to enhance our way of life.
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