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This article is sponsored content brought to you by Barilla.

Why restaurateurs are raving about Barilla Gluten Free Pasta

Barilla Gluten Free pasta cooks and tastes just like regular pasta. Made with a combination of white corn, yellow corn and rice, Barilla Gluten Free pasta has a perfect golden yellow colour and texture. The texture is so similar to regular pasta that it is able to be partially pre-cooked, making it the ideal solution for food service. Traditionally Gluten Free pasta has been delicate and gluggy, making it unsuitable for double cooking, and therefore difficult and time consuming in a commercial kitchen. Having to fully cook Gluten Free pasta from dry can result in service difficulties. Other dishes within an order may be ready sooner, which can take up valuable bench space in the kitchen. However, Barilla Gluten Free pasta can be partially cooked, cooled, portioned and stored without fear of breakage, or loss of quality.

Many restaurants are now aware of Barilla Gluten Free pasta and its superior quality, such as Richard Ptacnik, Head Chef of Otto Ristorante. Located on Sydney’s prestigious Woolloomooloo Bay Wharf, Otto Risotante is a quality Italian restaurant, renowned as one of Sydney’s best. Ptacnik makes his own fresh pastas for his delicious and decadent menu, but uses Barilla Gluten Free pasta as a reliable, tasty Gluten Free alternative.

Barilla Gluten Free is not just for high-end restaurants either. Stefano Brombal, member of FIC-AUS and Head Chef of La Piazza Bankstown, part of the new wave of Italian restaurants found in pubs and clubs, is a strong advocate. Brombal uses both Barilla Semolina pasta, serving 5,000-6,000 pasta dishes a week, and Barilla Gluten Free to serve 150-250 Gluten Free pasta dishes a week. When asked if it is difficult to deal with both regular and Gluten Free pasta, Brombal says “No, we pre-cook everything, especially the Gluten Free. Barilla Gluten Free is very versatile, easy to use, and it keeps al dente. We pre-cook and store it. Then it is so simple to heat up. Using sauce or stock we can put the pre-cooked pasta straight into the sauce pan. It re-heats, stays al dente, plumps up with the sauce and even gets a little crispy at the ends.”

For more information or to sample Barilla Gluten Free pasta in your kitchen, email Barilla’s Executive Chef Andrea Tranchero on andrea.tranchero@barilla.com. Or visit the website.


Gluten Free Elbows with salami, Napoletana sauce and baby spinach

Serves 4 people l prep time: 5 min l cooking time 7 min

Ingredients:

340g Barilla Gluten Free Elbows

1 jar Barilla Napoletana Sauce

2 spring onions, finely sliced

100g salami, cut in 0.5 cm cubes

40g Parmigiano Reggiano, grated

80g fresh baby spinach

80ml Extra Virgin Olive oil

Rock salt

Method

  • Bring plenty of water to the boil; once boiling, add rock salt (7g salt per 1 litre of water).
  • Heat oil in a large fry pan, add spring onion and cook for 2 minutes, then add salami and Napoletana sauce simmering together for 2 additional minutes.
  • Drop the pasta into the boiling water and stir. Cook according to the instructions on the pack.
  • Drain the pasta al dente and toss it with the sauce.
  • Remove from heat, add the Parmigiano and spinach, and fold through. l Serve with a drizzle of Extra Virgin Olive oil.

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