Unleash Your Inner Picasso: Unique Ways to Prepare Pasta
To create new and inventive culinary masterpieces sometimes throwing out the rules, restrictions and rigid guidelines is necessary. Try these recipes we like to call “Italian Interrupted.”
By Vicki Martinez
During our interview with Chef Lorenzo Boni, Barilla America’s Executive Chef, he likens pasta to a blank canvas. Living in the states for over 14 years Chef Lorenzo has been exposed to the flavors and cuisine of many different cultures. “I love using this blank canvas and creating fusions with the ingredients of other cultures,” he says. Chef Lorenzo has a deep respect for traditional Italian cooking — most of his recipes are Mediterranean-inspired – – but, like a true artist, he never hesitates to get creative.
Explore your own creative side during National Pasta Month with some unique pasta preparations. Who knows? Maybe you’ll become the Picasso of pasta.
Taco-style spaghetti. Yes, it’s a thing. And yes, the kids will love it!
After cooking ground beef (or your favorite protein) add crushed tomatoes and some taco seasoning to the skillet. Add your al dente pasta and mix well. Top with cheese, onions and lettuce. Next, relish every bite.
Legend has it that a popular southeast Asian dish was first made when a Thai fisherman came home hungry (and drunk). Grabbing a mishmash of what he had available he accidentally created the first “drunken noodle” dish. When you find yourself as hungry as a fisherman try these Thai-influenced pasta recipes, bursting with sweet, sour, and spicy flavors — without the hangover.
Pasta for dessert? Absolutely!
Try a baked kugel, chocolate-stuffed shells, honey- or powdered sugar-sweetened lasagna crisps, or a sweet berry rollatini. If you’re feeling especially artistic, a Pasta Fritta alla Siciliana (Sweet Sicilian Fried Pasta) might be in order.
Actually, it’s a roll. Lasagna roll. A fun twist on the layered classic, these tasty treats can be made ahead of time. Perfect as an appetizer or out-of-the-end-zone gameday crowd-pleaser.
As Chef Lorenzo says “There is room to introduce new ingredients when they work well on pasta. Most of the time that’s the case; pasta pairs well with pretty much everything.”