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Sydney's top Italian Cooking School has a great program for Italophiles! Learn to cook and eat authentic Italian with Executive Chef Andrea Tranchero.details here
Use the #barillaaus for your chance to be featured on our social channels.
#MEATFREEMONDAY our favourite Monday, and this week we've gone #VEGAN. Start the week with pasta packed with veggies, trust us, it's not hard and it still tastes delicious ;) This recipe uses Farfalle, with grilled carrots, zucchini, eggplant and more - but you could substitute with any leftover veggies you have in the fridge. [And if you miss the cheese, you could stir through a dollop of Pesto Genovese.] /www.barilla.com/en-au/recipes/cbb/farfalle-pasta-salad-with-grilled-vegetables/
BRUNCH GOALS || There's nothing quite as satisfying as perfectly poaching an egg and having the yolk run over your crusty toast slathered in Sundried Tomato Pesto. You can thank us later ;) #newwayswithpesto /www.barilla.com/en-au/recipes/sauces/breakfast-bruschetta-with-poached-egg-salami-and-sundried-tomato-pesto
Have you ever considered making a green Lasagne? We know you love Pesto, we know you love Lasagne, and we know you love green vegetables - so why not put them all together! Try our delicious summery Lasagne recipe, and please report back with your verdict! #newwayswithpesto
Did you know that it is ski season in Italy? The Dolomite's, located in the north of Italy, are one of the biggest ski areas in the world, and they're open until roughly the end of March! Breathtaking scenery and quaint ski towns, with the added bonus of delicious northern Italian food - it sounds like the perfect place to be right now.
The Venice Carnival starts today! Carnival in Venice means fabulous masks, extravagant balls and the canals heaving with activity. The best part is, the fun lasts for 3 weeks! /venice-carnival-italy.com/
There's nothing we want more than to make homemade Pesto pizza this weekend! This is a simple recipe, it uses Pesto Genovese and Mozzarella, but you could add more toppings or use a variety of cheese, or even try it with one of our other Pesto's. The possibilities are endless. #newwayswwithpesto
Are you looking for a last minute #ValentinesDay gift? You can book online, and print the tickets straight away! See you next week :D /www.eventbrite.com.au/e/masterclass-with-matteo-zamboni-tickets-56014873996
Quick, easy and tastes like summer - this dish ticks all the boxes. Linguine with Pesto Genovese and Prawns. You'll be adding this dish to your weekly repertoire for sure. #newwayswithpesto
Don't miss out - reserve your place at our next masterclass with Matteo Zamboni! On the night you will enjoy two delicious courses, made up of Casarecce with prawns, zucchini and mint; and confit duck leg with roast breast. As well as a generous goodie bag to take home! /www.eventbrite.com.au/e/masterclass-with-matteo-zamboni-tickets-56014873996
Cheese Twists | Filled with Pesto Genovese and prosciutto - these are a fun and delicious snack! #NewWaysWithPesto Vincenzo's Plate
You thought we were done... but there's one last item from our Barilla Masters of Pasta Restaurant menu.. Our favourite salad, poached chicken, baby spinach, chickpeas and Pesto Genovese. What's not to love? Poached chicken, baby spinach, chickpea and Pesto Genovese salad - Serves 4 INGREDIENTS: â 240g chicken breast, skin off â 1 litre chicken stock â 20gr honey â 5gr thyme â 1 garlic clove, crushed â Salt & pepper â 1 tin chickpeas â 120g baby spinach, washed â 10 cherry tomatoes, cut in Â¼ For the dressing: â 1 jar Pesto Genovese â 10ml lemon juice â 10ml Extra Virgin Olive oil â Black pepper METHOD: â Marinate the chicken with salt, pepper, garlic, honey and thyme. Leave for 5 minutes. â Wash the chick peas and drain. â Poach the marinated chicken in the chicken stock. Once cooked, cut the chicken into thin slices. â Prepare the dressing by mixing the Pesto Genovese, oil, lemon juice and pepper. â Arrange the baby spinach, chickpeas, chicken breast and cherry tomatoes in a shallow bowl and finish with Pesto Genovese dressing.
Feel like travelling a little further south? This dish is a Sicilian classic - eggplant, olives, a touch of chilli - delicious flavours of the Mediterranean (and Melbourne Park). This is the last of our #AusOpen 2019 pasta dishes. Casarecce with eggplant, olives and Ricotta Salata - Serves 4 INGREDIENTS â 340g Casarecce â 1 jar Napoletana sauce â 1 garlic clove, chopped â Â½ red chilli, sliced â 1 eggplant, cut in 1.5cm cubes â 30ml white wine â 30g pitted green olives, chopped â 20g basil, sliced â 30ml Extra Virgin Olive oil â 40g Ricotta Salata (dry ricotta) â Rock salt, for pasta water â Sea salt, to taste â Vegetable oil, to fry METHOD 1. Heat the vegetable oil in a fry pan until hot. In batches, fry the eggplant in the hot pan, season with salt then drain. 2. In another large fry pan, heat some Extra Virgin Olive oil, add garlic and chili, cook until golden. 3. Add the eggplant cubes and cook together for 2 additional minutes. Pour the wine in and allow the alcohol to evaporate. After the alcohol has evaporated, add the olives and Napoletana sauce and leave on a low simmer. Season as required. 4. Meanwhile, bring a large saucepan of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. 5. Drop the pasta into the boiling salted water and cook as per the instructions on the box. 6. 2 minutes before the suggested cooking time, drain the pasta reserving Â½ ladle of cooking water. Toss the basil, drained pasta and cooking water in with the sauce, and mix until well combined. Leave to cook for the final minute. 7. Serve with grated Ricotta Salata on top.
Looking for a fresh Pesto based pasta? Look no further, this classic Ligurian dish - Linguine with Pesto Genovese, green beans and potato is just what you want! All the people who ordered it at the Barilla Masters of Pasta Restaurant can't be wrong! Linguine with Pesto Genovese, Green Beans and Potato - Serves 4 INGREDIENTS: â¢ 340g Linguine â¢ 1 jar Pesto Genovese â¢ 150g potato, cut in 1cm cubes â¢ 200g green beans, sliced 2cm â¢ 40g pine seeds, roasted â¢ Rock salt, for pasta water METHOD: 1. Bring a large sauce pan of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. 2. Drop the Linguine into the boiling salted water and cook as per the instructions on the box. 3. Four minutes before draining the pasta, add the potatoes and green beans to the pasta water. 4. Spoon the Pesto Genovese into a large bowl. 5. Drain the pasta, potatoes and beans, reserving one ladle of pasta water. Place in the Pesto bowl and mix well until all the liquid has been absorbed and the pasta, beans and potatoes are coated evenly with Pesto. 6. Serve immediately with a sprinkle of pine seeds.
Seafood pasta, yes please! That's what plenty of people at the Barilla Masters of Pasta Restaurant said. You too can have delicious seafood pasta at home. Spaghettoni with swordfish, prawns and squid in Arrabbiata sauce - Serves 4 INGREDIENTS: ? 340g Barilla Spaghettoni ? 1 jar Barilla Arrabbiata Sauce ? 140g Swordfish, without skin and diced in 2 cm cubes ? 8 Prawns, peeled and heads removed ? 150g Calamari (squid rings) ? 40ml Extra Virgin Olive Oil ? 1 Garlic clove, chopped ? 10g Capers, in brine ? 80ml Dry White Wine ? 10g Parsley, chopped ? 10 Cherry Tomatoes, halved ? Salt & pepper METHOD 1. In a large saucepan, bring plenty of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. 2. In a large fry pan gently heat half the olive oil. Add the garlic and cook until golden-brown, then add all of the seafood and capers. 3. Pour with wine on top of the seafood and allow the alcohol to evaporate. Season as required. 4. Add the Arrabbiata sauce and leave to simmer on a low heat. 5. Drop the Spaghettoni into the water and stir. Cook as per the instructions on the box. 6. Drain the pasta two minutes before the suggested cooking time, saving one ladle of cooking water. 7. Toss the drained pasta and cooking water into the fry pan with the sauce. Add parsley and cherry tomatoes and stir until well combined. 8. Serve with a drizzle of Olive oil.
Not far behind our top selling Spaghetti Pomodoro, was Penne Rigate with chicken and porcini mushroom ragu. These two dishes were definitely the crowd favourites! Remember, you need to cook with love and passion, just imagine you are cooking for Roger Federer (even though his favourite pre-match meal is Spaghetti Pomodoro). Penne Rigate with Chicken and Porcini Mushroom Ragu - Serves 4 INGREDIENTS: ? 340g Barilla Penne Rigate ? 1 jar Barilla Napoletana Sauce ? 1 garlic clove, chopped ? 50ml red wine ? 40g Italian pancetta, finely chopped ? 240g chicken thighs, minced ? 1 bay leaf ? 120g button mushrooms, cut in quarters ? 5g dry Porcini mushrooms, soaked in water ? 40 gr Pecorino Cheese, grated ? 80ml Extra Virgin Olive oil ? Rock salt, for pasta water ? Salt & pepper METHOD: 1. In a large fry pan, cook the chicken until golden-brown, season with salt & pepper making sure there are no lumps. Put to one side. 2. In the same fry pan, cook the garlic with pancetta in a little oil. Once golden, add the bay leaf, the button mushrooms and porcini. Cook for 3 minutes, then add the chicken. 3. Add wine and allow it to evaporate. 4. Add the Napoletana sauce and bring to a simmer for 10 minutes on low heat. Stir occasionally. 5. Meanwhile, bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt, we recommend 7 grams per litre of water. Drop the pasta into the boiling salted water. 6. Drain the pasta 2 minutes before the instructions on the box. 7. Toss the pasta in with the sauce and cook for the final minute. Remove from heat, add the cheese and add drizzle with Extra Virgin Olive oil before serving.
The #AusOpen final was one whole week ago, but we canât get over our top selling dish Spaghetti Pomodoro. Using our simple recipe, you can recreate this timeless and delicious dish at home! Disclaimer - it may not taste as good when not made by our very own superstar Executive Chef Andrea Tranchero or Pasta World Championship semi-finalist Salvatore D'Alterio ;) Spaghetti Pomodoro - Serves 4 INGREDIENTS: - 340g Barilla Spaghetti - 1 jar Barilla Basilico sauce - 20ml Extra Virgin Olive Oil - 1 onion - 1 garlic clove, whole - Salt and pepper - Fresh basil METHOD: 1. Bring plenty of water to the boil, then add salt. We recommend 7 grams per litre of water. 2. Drop the Spaghetti in the water and stir. 3. In a large fry pan, gently heat half the olive oil. Add onion and garlic and cook until golden. 4. Add the Basilico sauce and season with salt and pepper. Cook the sauce over medium heat, stirring occasionally for about 3 minutes and then remove the garlic clove. 5. Cook the pasta one minute less than the instructions on the packet, drain and mix with the tomato sauce. Finish cooking in the sauce. 6. Remove from the heat, add fresh basil and serve with a drizzle of olive oil.
Did you know that today is Saint Biagio Day? Saint Biagio is the saint of the throat, as he is said to have saved a child from choking. Over time it has become a tradition in Milan to eat any leftover panettone you have from Christmas with a glass of wine and bless your throat. We're not sure if this holds true, but a glass of wine and some panettone can't hurt :D
The perfect bite ???????? Possibly a little too much, but an A for effort @topfoodmelbourne. We love Spaghetti Pomodoro - itâs simple and delicious. A timeless classic, favoured by Roger Federer himself, this is definitely a crowd favourite ????????
Game, set, match - thereâs nothing quite like sitting down to a delicious pasta meal at the Australian Open. At the Barilla Masters of Pasta restaurant, our Executive Chef Andrea Tranchero has been serving up perfectly cooked dishes. Some a time tested favourites, and others are new additions to the menu - like these two. Do you prefer Pesto Genovese with Linguine, green beans and potato or Penne Rigate with chicken and porcini mushroom ragu? Both are delicious, just ask @melb.eats ???? #BarillaAO #MastersOfPasta
SEAFOOD SPAGHETTONI ???????? With a delicious mix of swordfish, squid and prawns, this dish definitely delivers. Spaghettoni gives a thicker bite, and with lightly spicy Arrabbiata sauce and fresh herbs on top you canât go wrong. Paired with a cold glass of wine, @forksake has Friday done right. #BarillaAO #MastersOfPasta #AusOpen ????
Who says you canât have fun at work?! Do you think @andreatrancherochef and Salvatore D'Alterio are working hard, or hardly working? ?????????????????????????????
GLUTEN FREE & VEGAN? No problem! We have the perfect dish for you at the Barilla Masters of Pasta restaurant! Spaghetti Pomodoro made by @andreatrancherochef with Gluten Free Penne and no cheese ???????????????? It tastes so good!! Just ask @whatlizloves ????????????????
Penne with chicken ragu and a frosty glass of rosÃ©... could an afternoon at the #AusOpen get any better? With ingredients like pancetta and porcini mushrooms, this deliciously perfect dish is full of flavour, just ask @forksake, and itâs made with love by our executive chef @andreatrancherochef! Come try it for yourself ????????????????????????????? #BarillaAO #MastersOfPasta
Our favourite Executive Chef ???? @andreatrancherochef working his magic at the Barilla Masters Of Pasta Restaurant! This delicious dish is Casarecce with eggplant, chilli and Ricotta Salata ???????????? #BarillaAO #BarillaAUS #MastersOfPasta #AusOpen
Sundayâs are made for tennis and pasta ???????? Which one would you choose? Spaghetti Pomodoro (the preferred choice of Roger Federer), Spaghettoni with seafood, or Penne with chicken ragu? Come to the Barilla Masters Of Pasta Restaurant and try them all- just like @eatdrinkplaymelb has done ????????
Congratulations to Rachel Dean - the lucky winner of 2 Australian Open tickets! ????????
Sunny days and green Linguine. A Ligurian classic... green beans and potato coated in delicious Pesto Genovese with al dente Linguine ???????? When itâs made by @andreatrancherochef you canât go wrong!
CASARECCE ???????? Sicilian style, finished with a freshly grated sprinkle of ricotta salata. @lyntontapp enjoyed this delicious dish made by @andreatrancherochef last night, and you can too at the Barilla Masters Of Pasta Restaurant! #BarillaAO #BarillaAUS #MastersOfPasta #AusOpen
SPAGHETTI POMODORO ???????? Also known as Roger Federerâs favourite pasta! Our Executive Chef @andreatrancherochef made this dish for @ieatmelbourne (???? credit) and also for Mr Federer himself yesterday, before he went on to win ???? Come to the Barilla Masters of Pasta Restaurant and attempt the perfect Spaghetti lift yourself ????????????
ITALIAN PARTNER DAY TOMORROW ???????????? Live la dolce vita at the #AusOpen on Wednesday. Join us for a day of delizioso Italian food, fun and prizes. #ItalianPartnerDay Aperol Spritz Barilla Lavazza #BarillaAO #drinkresponsibly
Perfect for weeknights, a simple and delicious dinner is always a winner! ???? respirator
What's easy, quick and full of flavour? Spaghetti aglio e olio! Delicious al dente spaghetti, cooked to perfection, good quality extra virgin olive oil, fresh diced garlic, some chilli for heat, top off with some flavoursome and colourful chopped herbs and freshly grated Parmigiano Reggiano. Or don't add the cheese for a #vegan meal the whole family can enjoy. This scrumptious looking dish by @kristina_nina_ is making us hungry!
This Pasta Faggioli e Finnocchi (Ditaloni, bean and fennel) soup is just what the doctor ordered! The definition of soul food, each delicious mouthful is sure to warm your belly. An interesting flavour mix by @bakersmithprojects we will definitely be trying at home âºï¸ðð¼
What better way to celebrate #meatfreemonday than with [pasta] healthy and filling mushrooms?! @dimacoolinar has created this absolutely stunning Tortiglioni with Porcini & Oyster mushrooms. Al dente Tortiglioni, textured mushrooms and fresh herbs on top. Simple, elegant and full of flavour ðð¼ðð¼
This seafood Tagliatelle dish looks so good! Juicy prawns, smoked salmon, fresh herbs and rich egg pasta! @akikotranchero is making our mouths water!
Saturday lunch is looking good! Gluten Free Spaghetti (tastes like normal pasta - just ask @the_thriving_elephant) and our delicious Pesto Genovese, fresh baby spinach, juicy cherry tomates and kalamata olives for some salty flavour, de-lish!
F is for Farfalle and Fresh and Friday. Fresh Farfalle Friday in a salad. Colourful red, yellow and orange cherry tomatoes, vibrant spanish onion, a dusting of herbs and creamy feta on top, @inbalkl has Fresh Farfalle Friday down pat!
This beautiful looking dish has an Asian twist (no pun intended). Al dente Fettucine, succulent braised pork belly and fresh mushrooms cooked in Miso sauceâ¦ Love a fusion dish @reubenwenhao does it again!
Another delicious pasta dish by @sarahlianhan and @stopwiththefoodphotos! Tasty twists of Casarecce cooked to perfection, tossed with fresh, healthy green and white zucchini and seasoned with chilli for a bit of spice. Easy and quick for a Wednesday night. Bellissimo ððð¼
Next step, juicy cherry tomatoes, fresh beautiful New Zealand Green Mussels and some Italian parsley. Almost time for our talented students to plate up @andreatrancherochef
Spaghetti No.5 transferred from salted water into Amatricana sauce. Our students are learning fast! Bellissimo @andreatrancherochef
Sicilian style rolls and clams in the making. Our students are doing very well ðð¼ðð¼
Second course... Swordfish rolls, Sicilian style, with Arrabbiata sauce and fennel. Another delicious meal by @andreatrancherochef
Class is in action! Students at the Barilla Cooking School working on their Spaghetti with Green Mussels and Amatricana Sauce
First course is served at the Barilla Cooking School at the Auckland Seafood School... Spaghetti with Green Mussels, Amatricana Sauce and Lemon
On the menu tonight we have Spaghetti with Green Mussels, Amatricana Sauce and Lemon at the Barilla Cooking School at the Auckland Seafood School... Our Executive Chef @andreatrancherochef will be showing tips and tricks to make home cooking simple, easy and faster
Gluten Free Penne... Looks the same... Tastes the same. Try it for yourself at the Auckland Gluten Free Food & Allergy Show
Get it while it's hot. Gluten Free Elbows and Basilico sauce at the Auckland Gluten Free Food and Allergy Show ðð½ #barillaaus #glutenfree #number1initaly #auckland @andreatrancherochef
Friday night calls for silky egg pappardelle and hearty ragu. Thank you @secondhelping for making us all jealous of your delicious meal. ð Dreaming of every rich, succulent mouthful. Ragu and egg pasta... perfect match ðð¼
This deliciously healthy pasta looks absolutely to die for. An interesting mix of salad and pasta, @self_chief_cook has us excited. Fresh and healthy greens, crisp celery, juicy tomato and always a family favourite, classic al dente Spaghetti No. 5. Buon Appetito!
Feel like a tasty yet easy midweek meal? We have the answer! Al dente Penne Rigate, flavoursome Basilico sauce, throw in a bit of pork, fresh basil and a smattering of Parmigianno Regianno on top. Buon Appetito!
Thank you to @snapshotsoffood for sharing this beautiful creation with us. It looks too good to eat! If you live in Sydney you can learn how to do this yourself at the Casa Barilla Cooking School. Our extremely talented Executive Chef @andreatrancherochef will show you tips and tricks, and the best bit is you get to eat your creations. Book your place through our website now! ððð¼â¤ï¸
It's almost dinner time, time to start thinking about #meatfreemonday dinner options. @sarahlianhan has been thinking out of the box and created this amazing Vegetable Risoni. It's look delicious and is packed with vegetables! Imagine the first mouthful of rich tomato and hearty Risoni. Take your tastebuds for a ride!
Did you know... Barilla's sauces are all Gluten Free? Gluten Free pasta and sauce at the Brisbane Gluten Free Expo today. The whole family can enjoy! âï¸
Cooks and tastes just like real pasta. Come try our Gluten Free pasta at the Brisbane Gluten Free Expo this weekend ð
A refreshing take on Friday night Spaghetti @concetta.cucarano has made this delectable Spaghetti with fresh cherry tomatoes, good quality olive oil, a generous helping of garlic and topped it off with basil. Dinner is served!
This Mushroom Fettuccine with Tarragon by @reubenwenhao looks absolutely to die for. Melt in your mouth delicious, with tender mushrooms, al dente Fettuccine, and a mild aniseed flavour from the tarragon. Such an interesting flavour sensation.
Hump day dreaming of this Pappardelle with chicken and Arrabbiata sauce. Tender chicken, a little bit of spice and silky egg pasta fresh hot from the pan. Dusted with parsley, what a delight!
Thank you to everyone who entered our Mother's Day competition. There were some deliciously creative entries, but a big congratulations goes to our winner @caroled9 for her Cacciatore Lasagne. Honourable mentions go to @eatwhatyouwantnloveit and @sarahlynskitchen. Please check your PM's so we can send out your prizes!
The weekend goes by so quickly, but luckily there is #meatfreemonday to look forward to! This delicious Orecchiette with mushrooms and asparagus is not only #vegetarian but also #vegan @sarahlianhan can cook for us any day! ðð½
Happy Mother's Day to all the mums out there ð#barillalovesmum