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BARILLA TO HOST MORE THAN 15,000 RUNNERS AT
MARATHON EVE DINNER SATURDAY, NOVEMBER 1, AT TAVERN ON THE GREEN
--New Dining Tour Initiative to Benefit Food Bank For New York City-- |
NOVEMBER 2008, NEW YORK — Barilla, the world’s leading producer of pasta, will host approximately 15,000 runners at the Barilla Marathon Eve Dinner at Tavern on the Green on Saturday, November 1, 2008, part of the week long celebration leading up to the ING New York City Marathon. The dinner, which begins at 4:30p.m, is free for all registered participants of the ING New York City Marathon. Tickets are also available to the general public for $25 at the ING New York City Marathon Expo at the Jacob K. Javits Convention Center, October 30 – November 1.
The Barilla Marathon Eve Dinner will serve close to 7,000 pounds of pasta and 1,800 pounds of salad over 38 buffets set up at Tavern on the Green in Manhattan’s Central Park.
“We are thrilled to celebrate our fifth year as a sponsor of the ING New York City Marathon,” said Kirk Trofholz, President of Barilla America. “We’re proud to host such a festive and celebratory occasion where pasta plays such an integral role and are looking forward to welcoming runners from around the world, helping them prepare for the big race.”
This year Barilla will serve three new, authentic Italian pasta dishes: Baked Mezze Penne with Bolognese Sauce, Gemelli with Barilla Sweet Pepper Sauce and Eggplant and Farfalle Pasta Salad (recipes listed on second page). All of the recipes were created especially for the ING New York City Marathon by Barilla Executive Chef Lorenzo Boni. Barilla will also distribute educational information regarding nutrition and discuss the importance of carbohydrates for runners and non-athletes alike.
The average marathoner requires approximately double the number of carbohydrates and two and a half times the calories needed by a sedentary person each day. The average male training for a marathon needs to consume 5,675 calories and 725 grams of carbohydrates daily, while the average female marathoner needs about 4,290 calories and 425 grams of carbohydrates per day.
New to this year’s program, Barilla is partnering with the Italian Consulate and New York Road Runners to bring the “Barilla Marathon Dining Tour Benefit” to New York from October 24 – November 2. Over 15 Italian restaurants representing the five boroughs of New York City will promote a dish on their menu or a nightly special that is made using Barilla pasta. For every dish that is sold, Barilla will donate $1 to the Food Bank for New York City up to $25,000. Every dollar will help the Food Bank provide a free, nutritious meal to a New Yorker in need. For a complete list of participating restaurants please visit www.barillaus.com/DineAround.aspx
About the Barilla Group
Barilla, originally established in 1877 as a bread and pasta shop in Parma, is today one of the top Italian food groups: a leader in the pasta business worldwide, in the pasta sauces business in continental Europe, in the bakery products business in Italy and in the crisp bread business in Scandinavia.
Barilla owns 54 production facilities (14 in Italy and 40 outside Italy) and exports to more than 125 countries. Every year more than 2,800,000 tons of food products, with the brands Barilla, Mulino Bianco, Voiello, Pavesi, Wasa, Harry’s (France, Spain and Russia), Lieken Urkorn, Golden Toast and Kamps (Germany), Alixir, Academia Barilla, Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico), are featured on dining tables the world over.
By respecting its own traditional principles and values, which still feel current today, by considering employees a fundamental asset and by developing leading edge production systems, Barilla has become one of the world’s most esteemed food companies, and one that is recognized worldwide as a symbol of Italian knowhow. For more information: www.barillagroup.com / www.barillaus.com / www.ingnycmarathon.org
“Barilla Marathon Eve Dinner” Original Recipes
Baked Mezze Penne with Bolognese Sauce
Béchamel sauce:
Butter 8 tablespoons
Flour 4 tablespoons
Milk 4 cups
Salt to taste
BRING milk to a boil in a medium saucepan. MELT butter in a separate saucepan; whisk in flour. COOK flour and butter mixture until it becomes a light brown color, stirring constantly. WHISK milk into the pan with the flour and butter mixture. BRING mixture to a boil, then return to a simmer and cook for about 5 minutes. Season with salt to taste.
Bolognese sauce:
Extra virgin olive oil 4 tablespoons
Celery, chopped ¼ cup
Carrots, chopped ¼ cup
Onions, chopped ¼ cup
Ground beef 1 pound
White wine ¼ cup
Tomato paste 3 tablespoons
Water 2 cups
Salt to taste
Black pepper to taste
CHOP carrots, celery, and onions very fine. COMBINE with butter, oil and cook for about 20 minutes in a large pot. ADD meat and cook for 30 more minutes, stirring occasionally. DEGLAZE the pan with white wine and continue cooking until the liquid is reduced well. ADD tomato paste, water, salt and pepper. COOK until the water is completely evaporated.
BARILLA Mezze Penne 1 box
Béchamel sauce
Bolognese Sauce
Parmigiano cheese, grated 1 cup
Green Peas 1 cup
BRING a large pot of salted water to a boil. COOK Mezze Penne half of the recommended cooking time on the package. Drain. COMBINE the Béchamel sauce, ¾ cup of the grated Parmigiano, the Bolognese sauce and green peas. ADD Mezze Penne to the sauce mixture. Transfer to a greased baking dish and spread evenly. SPRINKLE with remaining Parmigiano cheese. BAKE at 350 for 30 minutes.
Gemelli with Barilla Sweet Pepper Sauce and Eggplant
BARILLA Gemelli 1 box
BARILLA Sweet Pepper Sauce 1 jar
Eggplant 1 medium
Fresh basil 4 leaves
Water 1 cup
Academia Barilla 100% Italiano Extra virgin olive oil 4 tablespoons
Fresh tomatoes, diced 1 cup
BRING a large pot of salted (optional) water to a boil. DICE eggplant and sauté in a large skillet over medium heat with the olive oil for 3 minutes. ADD the Sweet Pepper Sauce and water to the skillet. Simmer for a few additional minutes. REMOVE skillet from the heat and tear the fresh basil into small pieces and add to the sauce mixture. Meanwhile, COOK Gemelli according to package directions. Drain and combine with the sauce. TOP with diced tomatoes before serving.
Farfalle Pasta Salad
BARILLA Farfalle 1 box
Extra virgin olive oil to drizzle
Cherry tomatoes, halved 4 cups
Kalamata olives 2 cups
Tuna in oil, drained 1 can
Fresh mozzarella cheese, cubed 1 ball
Capers in salted, soaked 2 teaspoons
Fresh basil 6 leaves
Sea salt to taste
Freshly ground black pepper to taste
Extra virgin olive oil, Academia Barilla, Mount Iblei 4 tablespoons
COOK Farfalle in a large pot of boiling salted water, 1 minute less than the cooking time recommended on the package.DRAIN Farfalle and drizzle with olive oil. TRANSFER to a large baking sheet tray to cool. COMBINE all of the remaining ingredients and allow to marinate in the refrigerator for a few hours. MIX Farfalle with the tuna, tomatoes and cheese mixture. TOSS well and serve.
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