Barilla Lent Recipes by Chef Santiago Gomez

Food & Living
"Barilla Lent Recipes by Chef Santiago Gomez"

 

Barilla Fettuccini with Chipotle, Champagne and Shrimp

Servings: 8

Prep Time: 15 mins

Cook Time: 20 mins

 

Ingredients

1 box of Barilla Fettuccine, uncooked

2 tablespoons of butter

½ white onion, finely chopped

2 minced garlic cloves

1 shot of champagne

12 cooked pink shrimps

Chipotle adobo (to taste)

1 cup of heavy cream

Salt (to taste)

 

Directions

  1. Bring 4-6 quarts of water to a boil. Add salt to taste.
  2. Add pasta to boiling water –  for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well
  3. Heat a saucepan with the butter over low heat, add the white onion and garlic and cook until golden brown.
  4. Add the champagne, heavy cream and the chipotle adobo. Add salt to taste.
  5. Add the shrimps and let the mixture boil.
  6. Mix in the pasta and serve your dish!

 


Barilla Penne with Mushrooms, Huitlacoche & Truffle Oil

Servings: 8

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients

1 box of Barilla Penne

1 cup of seasonal mushrooms, chopped

1 cup of huitlacoche

2 tablespoons of butter

2 garlic cloves, minced

½ white onion, chopped

1/3 cup of white wine

½ cup of heavy cream

Salt and pepper (to taste)

Truffle oil (to finish)

Parmesan cheese (to finish)

 

Instructions

  1. Bring 4-6 quarts of water to a boil. Add salt to taste.
  2. Add pasta to boiling water –  for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well.
  3. Melt butter over medium-high heat in a large pan, add the onion and garlic and sauté for about 5 to 10 minutes.
  4. Add mushrooms, cook until they’re browned, and add the huitlacoche.
  5. Add the wine and heavy cream. Let the mixture boil for about 10 minutes or until the sauce has thickened to your desired consistency.
  6. Season the mixture to taste with salt and pepper.
  7. Pour the sauce over pasta. Finish off with parmesan cheese and truffle oil and enjoy!

 


Barilla Farfalle with Oysters & Mezcal

Servings: 8

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

1 box of Barilla Farfalle

2 tablespoons of unsalted butter

½ white onion, finely chopped

3 garlic cloves, minced

4 cups standard oysters (about three 12-ounce containers), drained

1 shot of mezcal

Black pepper (to taste)

Salt (to taste)

1 cup of heavy cream

Instructions

  1. Bring 4-6 quarts of water to a boil. Add salt to taste.
  2. Add pasta to boiling water –  for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well.
  3. Heat the butter in a large nonstick skillet over medium heat. Add onions and garlic and cook until tender, stirring frequently.
  4. Add oysters, reduce heat and cook for 5 minutes or until the oysters’ edges curl.
  5. Add the mezcal. Stir in the heavy cream, salt and pepper.
  6. Mix in the pasta and serve!