I grew up in Bologna, one of the food capitals of Italy. The food there is rich, full of flavors and very well known all over the world. Some of Bologna’s specialty dishes are Tortellini, Bolognese sauce, Lasagne and many more wonderful preparations.
Over the years, as I was learning the culinary skills to become a Chef, I traveled all over Italy. I came to appreciate so many distinctive and delicious cuisines, from Southern to Northern Italy.
I love healthy and tasteful pasta dishes with whatever the pasta is combined with, such as vegetables, seafood or different meats. Working with pasta everyday gives me the opportunity to be creative and I just love it!
I hope you’ll enjoy these authentic Italian recipes that I selected for you .
Lorenzo Boni
Corporate Chef, Barilla America
Penne with Duck, Onions, Apple and Red Wine
(Penne con Salsa di Anatra alle Mele, Vino Rosso e Cipolle)
1 (4-6 pounds) duck, deboned, chopped coarsely
4 tablespoons extra virgin olive oil, divided
2 cups red wine
To taste salt
To taste freshly ground black pepper
2 cups chicken broth
1 large onion, thinly sliced
2 McIntosh apples, peeled and diced
1 box (16 ounces) BARILLA Penne
2 tablespoons fresh parsley, chopped
1/3 cup Parmigiano cheese, grated
HEAT 2 tablespoons olive oil in a large skillet. Sauté duck meat until brown.
ADD wine and reduce by half. Season with salt and pepper. Cover mixture with hot broth. Simmer until duck is completely cooked through.
HEAT remaining olive oil in a separate skillet. Add onion; sauté until golden. Add to duck mixture. Simmer 10 minutes.
SAUTE apples in this same skillet for 2-3 minutes until soft, not mushy; set aside.
COOK pasta according to the directions. Drain, reserving ½ cup pasta water.
ADD apples to sauce mixture. If needed add a little water to the sauce.
ADD pasta to hot sauce. Mix well. Garnish with chopped parsley and grated cheese.
