בס"ד
Barilla's new pasta is long and curly and goes well with many dishes, including lasagna. The curls in the pasta are supposed to hold much more sauce than usual.
The origin of the pasta is from Napoli, Italy, and its early name was "Patuchella Rica."
The napoleons have dedicated the pasta to their princess Mafalda of Savoy, thus changing the name to Mafaldine.
We prepared 4 dishes with the pasta and sauce of barilla with the chef Omer Miller.
The four dishes are:
Fish Spaghetti Bolognese - Nice dish, but if you don't love spicy food, then this is not the dish for you.
Eggplant, tomato, hard-boiled eggs, spinach, and Pomodoro sauce lasagna- Amazing dish, very recommended. I was planning to make it for Shavuot.
Vodka and tomato cream pasta- Many have loved this dish, but It was just okay for me. Please be aware that this dish contains alcohol that doesn't evaporate.
Zucchini pasta - Which looks nice, but I didn't have the chance to try.
I attached the recipes for you to try and enjoy:
Fish Spaghetti Bolognese:
500 gram (17.636 ounces) spaghetti
500 gram (17.636 ounces) grouper, chopped
2 cups Pomodoro sauce, barilla
1 red onion, sliced to halves
10 garlic cloves, sliced and fried
1 fennel, cubed
1 carrot, cubed
1 celery chopped
1/2 cup white wine
Preparation:
Cook the pasta according to the package and strain.
Heat a large skillet with oil and saute the onion, carrot, fennel, celery, and garlic on low heat.
Add the grouper and saute a bit. Add the Pomodoro sauce and cook for 15 minutes and serve on top of the pasta.
Eggplant, tomato, hard-boiled eggs, spinach lasagna
First layer:
1 large eggplant
1/4 cup olive oil
a bit of coarse salt
Slice the eggplant into 1 cm slices (0.393 inches), lengthwise.
Grease slightly and sprinkle with coarse salt.
Line in a pan with a baking paper and bake in 180c/356F for 25-30 minutes.
Second layer:
6 palm tomatoes, peeled
12 sage leaves
12 basil leaves
3 garlic cloves
For seasoning: olive oil, coarse salt, black pepper, and shatta pepper.
Cut the tomatoes into halves and place them on a baking pan with baking paper. Place on each tomato at this order: basil, sage, garlic clove, season with coarse salt, black pepper, a bit live oil and shatta pepper. Bake them in 180C/356F preheated oven for half an hour. Take out of the oven and drizzle with more olive oil and bake for another 30 minutes.
Third layer:
5 hard-boiled eggs
for the spinach cream:
1 kg spinach (35.2 ounces), 50-gram parmesan (1.763 ounces), 1 garlic clove, salt and pepper
Water (up to 1 cup)
50-gram butter (1.763 ounces)
Saute the spinach in the butter. If needed, add water so the spinach won't burn. Take out of the pan and chop with the garlic. Then season with salt and pepper and mix in the parmesan.
Pomodoro sauce, barilla
butter for greasing the pan
mozzarella
Assemble the Lasagna:
Grease a pyrex oval pan and pour Pomodoro sauce generously.
Place lasagna leaf on top, then eggplant slices, quarters of hard-boiled eggs, and mozzarella.
Add more Pomodoro sauce and place lasagna leaf on top.
Pour the spinach cream on top, then the roasted tomatoes and again mozzarella and lasagna leaf.
Pour on top Pomodoro sauce, mozzarella, slices of butter and parmesan.
Bake for an hour and serve with grated mozzarella on top.
Vodka and cream tomato on penne pasta
500-gram penne pasta
2 garlic cloves, minced
3/4 tsp. red pepper flakes
2 tsp. olive oil
1 jar arrabbiata tomato sauce, barilla
3 Tbsp. vodka
1/2 cup Parmigiano Reggiano, grated
1/4 cup parsley, chopped
3 Tbsp. whipping cream
1/2 tsp. salt
1/2 tsp. ground black pepper
About 5 tomatoes, peeled and sliced
About 30 cherry tomatoes
Preparation:
Cook the pasta according to the package.
Heat oil with the garlic and pepper flakes in a large pan on low-medium heat. Cook for 30 seconds and then add the sliced tomatoes and stir.
Add the tomato sauce, cherry tomatoes, and stir again.
Add the vodka and bring to a boil.
Lower the heat and cook with a lid that covers almost the entire pan for 15 minutes to reduce the sauce.
Add the cream, parmesan, parsley, salt and pepper, and a bit more pepper flakes and reduce for 5 minutes. Drizzle olive oil on a plate, add the pasta, and on top the sauce. Sprinkle with parmesan and enjoy.
Zucchini pasta:
500-gram pasta malfadine
6 small Baladi zucchini, sliced in half lengthwise
1/2 cup cranberries
1/2 cup dill
1 cup yogurt
1/4 cup olive oil
2 baby fennels
Thyme
Parmesan
Preparation:
Cook the pasta according to the package (keep a bit of the cooking water).
Heat 4 Tbsp. of olive oil and place the zucchinis on their sliced side.
Sear until they brown and sprinkle with thyme leaves.
Take out of the pan. Add the extra olive oil to the pan and add sliced fennel, cranberries, and zucchinis.
Add the pasta and a bit of the water from the pasta.
Season with salt and pepper, add the fennel and parmesan, and serve on a bowl of yogurt.
We eat pasta a lot, even when we're traveling.
I love Pasta, and especially kinds of pasta that are loaded with sauce preferred tomato sauce.
Barilla has launched a new product - Pasta Mafaldine.
I love Pasta, and especially kinds of pasta that are loaded with sauce preferred tomato sauce.
Barilla has launched a new product - Pasta Mafaldine.
Barilla's new pasta is long and curly and goes well with many dishes, including lasagna. The curls in the pasta are supposed to hold much more sauce than usual.
The origin of the pasta is from Napoli, Italy, and its early name was "Patuchella Rica."
The napoleons have dedicated the pasta to their princess Mafalda of Savoy, thus changing the name to Mafaldine.
We prepared 4 dishes with the pasta and sauce of barilla with the chef Omer Miller.
The four dishes are:
Fish Spaghetti Bolognese - Nice dish, but if you don't love spicy food, then this is not the dish for you.
Eggplant, tomato, hard-boiled eggs, spinach, and Pomodoro sauce lasagna- Amazing dish, very recommended. I was planning to make it for Shavuot.
Vodka and tomato cream pasta- Many have loved this dish, but It was just okay for me. Please be aware that this dish contains alcohol that doesn't evaporate.
Zucchini pasta - Which looks nice, but I didn't have the chance to try.
I attached the recipes for you to try and enjoy:
Fish Spaghetti Bolognese:
500 gram (17.636 ounces) spaghetti
500 gram (17.636 ounces) grouper, chopped
2 cups Pomodoro sauce, barilla
1 red onion, sliced to halves
10 garlic cloves, sliced and fried
1 fennel, cubed
1 carrot, cubed
1 celery chopped
1/2 cup white wine
Preparation:
Cook the pasta according to the package and strain.
Heat a large skillet with oil and saute the onion, carrot, fennel, celery, and garlic on low heat.
Add the grouper and saute a bit. Add the Pomodoro sauce and cook for 15 minutes and serve on top of the pasta.
Eggplant, tomato, hard-boiled eggs, spinach lasagna
First layer:
1 large eggplant
1/4 cup olive oil
a bit of coarse salt
Slice the eggplant into 1 cm slices (0.393 inches), lengthwise.
Grease slightly and sprinkle with coarse salt.
Line in a pan with a baking paper and bake in 180c/356F for 25-30 minutes.
Second layer:
6 palm tomatoes, peeled
12 sage leaves
12 basil leaves
3 garlic cloves
For seasoning: olive oil, coarse salt, black pepper, and shatta pepper.
Cut the tomatoes into halves and place them on a baking pan with baking paper. Place on each tomato at this order: basil, sage, garlic clove, season with coarse salt, black pepper, a bit live oil and shatta pepper. Bake them in 180C/356F preheated oven for half an hour. Take out of the oven and drizzle with more olive oil and bake for another 30 minutes.
Third layer:
5 hard-boiled eggs
for the spinach cream:
1 kg spinach (35.2 ounces), 50-gram parmesan (1.763 ounces), 1 garlic clove, salt and pepper
Water (up to 1 cup)
50-gram butter (1.763 ounces)
Saute the spinach in the butter. If needed, add water so the spinach won't burn. Take out of the pan and chop with the garlic. Then season with salt and pepper and mix in the parmesan.
Pomodoro sauce, barilla
butter for greasing the pan
mozzarella
Assemble the Lasagna:
Grease a pyrex oval pan and pour Pomodoro sauce generously.
Place lasagna leaf on top, then eggplant slices, quarters of hard-boiled eggs, and mozzarella.
Add more Pomodoro sauce and place lasagna leaf on top.
Pour the spinach cream on top, then the roasted tomatoes and again mozzarella and lasagna leaf.
Pour on top Pomodoro sauce, mozzarella, slices of butter and parmesan.
Bake for an hour and serve with grated mozzarella on top.
Vodka and cream tomato on penne pasta
500-gram penne pasta
2 garlic cloves, minced
3/4 tsp. red pepper flakes
2 tsp. olive oil
1 jar arrabbiata tomato sauce, barilla
3 Tbsp. vodka
1/2 cup Parmigiano Reggiano, grated
1/4 cup parsley, chopped
3 Tbsp. whipping cream
1/2 tsp. salt
1/2 tsp. ground black pepper
About 5 tomatoes, peeled and sliced
About 30 cherry tomatoes
Preparation:
Cook the pasta according to the package.
Heat oil with the garlic and pepper flakes in a large pan on low-medium heat. Cook for 30 seconds and then add the sliced tomatoes and stir.
Add the tomato sauce, cherry tomatoes, and stir again.
Add the vodka and bring to a boil.
Lower the heat and cook with a lid that covers almost the entire pan for 15 minutes to reduce the sauce.
Add the cream, parmesan, parsley, salt and pepper, and a bit more pepper flakes and reduce for 5 minutes. Drizzle olive oil on a plate, add the pasta, and on top the sauce. Sprinkle with parmesan and enjoy.
Zucchini pasta:
500-gram pasta malfadine
6 small Baladi zucchini, sliced in half lengthwise
1/2 cup cranberries
1/2 cup dill
1 cup yogurt
1/4 cup olive oil
2 baby fennels
Thyme
Parmesan
Preparation:
Cook the pasta according to the package (keep a bit of the cooking water).
Heat 4 Tbsp. of olive oil and place the zucchinis on their sliced side.
Sear until they brown and sprinkle with thyme leaves.
Take out of the pan. Add the extra olive oil to the pan and add sliced fennel, cranberries, and zucchinis.
Add the pasta and a bit of the water from the pasta.
Season with salt and pepper, add the fennel and parmesan, and serve on a bowl of yogurt.
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