(NAPSA)—Chocolate and chicken broth. Pipette di Piselli e Coda di strawberries, champagne and caviar, fine wine and gourmet Rospo cheese—all celebrated food pairings. Yet the most enduring pair- 7 Tbsp.olive oil, divided 1 clove garlic, minced ing took place in the 17th century and the twofoodsarestill happily united. 1 bay leaf 1 cup Barilla Roasted Garlic & Onion Sauce The great culinary marriage of pasta and pasta sauce is widely 11/2 cups fresh or frozen peas, revered throughout Italy and aims to harmonize the shape and sur- divided (see note) 1 pkg. (12 oz.) Barilla face of pasta with the color, consis- tency andflavor of the sauce. James Beard award-winning Chef Roberto Donna and Barilla have joined together to offer tips, guidelines and recipes showcasing this pairing art form. “It all starts with considering Pipette For a marriage made in heaven, pair your pasta to your sauce. 12 Barilla Oven Ready Lasagne sheets 2 cups Barilla Italian the size and texture of both the hair pasta, which hasa light, deli- Sauce: the strength to hold chunky sauce, so it’s best paired with less dense heat, cook sausagein oliveoil, breaking up meat into small pieces Jumbo shells (conchiglioni), minutes). Add leeks; continue cooking 3 minutes. Add wine and broth; bchamel sauce. The deep ridges medium-low and simmer 20 minutes, or until liquid is reduced by almost half. Reduce heat to low; stir in half & half. Simmerfor 5 minutes. cate surface texture, doesn’t have sauceslike pesto, tomato andbasil, and bchamel(white) sauces.” manicotti (cannelloni) and lasagne are the best choices to stuff with cheese, hold meat-based sauces (ragu) and vegetable fillings, or coat in meat, mushroom or and curves of elbow macaroni (called chifferi in Italian) and Heat 3 Tbsp. olive oil, garlic, In a large skillet over medium sliced using white part (about 4 cups) 1 cup dry white wine 1 cup chicken broth 1 cup half & half or whipping cream 1 cup of the peas; heat one minute bring to boil. Reduce heat to in boiling salted water; drain and return to pot. Meanwhile, bring LasagneAlla Salsiccia E Porri 5 mediumleeks, thinly oil. Add the Roasted Garlic & Onion sauce; heat to a simmer. Add over low heat. Remove from heat and keep warm. another cup of sausage mixture. Top with 1/2 cup Italian Baking 1 lb. pork sausage 1 Thsp.oliveoil turns golden. Removebayleaf from andstirring occasionally (about 15 chunky, meat-based sauce. Here are two delicious exam- ples of perfect pairings: textured fish, cubed 10 leaves fresh basil, torn andbay leaf in large saucepan over medium-high heat until garlic To assemble Lasagne: Preheat oven to 375F. In 9x13-inch baking dish, spread 1 cup of sausage mixture. Cover pipette can hold a double doseof a broth, heated 1/2 Ib. monkfish or otherfirminto pieces Baking Sauce 1-1/2 cups shredded Swiss cheese pasta and the pasta sauce,” said Chef Donna. “For example, angel 1/, cup chicken or vegetable Cook the pipette for 7 minutes the sauce mixture back to a sim- mer; add fish and basil. Simmer two minutes or until fish is just cooked, stirring frequently. Pour sauce over pasta; stir until blended. Pour blender heated broth container with into the and remaining 4 Tbsp. olive oil and remaining '/2 cup peas; blend Sauce, 1/2 cup cheese, 4 lasagne pea sauce on the bottom of plate with 4 lasagne sheets sheets, and 1 cup sausage mix- ture. Repeat layers once. Pour remaining 1 cup Italian Baking Sauce over lasagne; sprinkle with remaining 1/2 cup cheese. Cover with foil. Bake 50 minutes; let stand 10 minutes. Makes 8 servings. Tip: Substitute veal stock for until creamy. For each serving, place about 1/4 cup of the blended and spoon 2 cups pasta mixture in the center. Makes 4 (2-cup) servings. Note: If using frozen peas, blanch for 30 seconds in salted boiling water. If using fresh peas, cook in boiling salted water until tender. For additional suggestions and
