Barilla to Host More Than 15,000 Runners at Marathon Eve Dinner Saturday, November 3, 2007 at Tavern on the Green
NOVEMBER 2007, 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 3, 2007, 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 $20 at the ING New York City Marathon Expo at the Jacob K. Javits Convention Center, November 1-3.
The Barilla Marathon Eve Dinner will serve up more than 7,000 pounds of pasta and 2,000 pounds of salad over 38 buffets set up at Tavern on the Green in Manhattan’s Central Park.
“We are extremely proud to celebrate our fourth year as a sponsor of the ING New York City Marathon,” said Kirk Trofholz, President of Barilla America. “Complex carbohydrates, like pasta, are essential to an athlete’s diet and training, helping them to achieve peak performance. We’re looking forward to hosting thousands of runners from around the world and fueling them with nutritious and delicious pasta dishes that will help them reach the finish line on race day.”
This year Barilla will serve three new, authentic Italian pasta recipes: Elbows with Parmigiano Cheese, Green Peas and Italian Sausage; Farfalle with Roasted Peppers, Ricotta Cheese, Basil and Cherry Tomatoes; and Gemelli with Garden Vegetable Sauce and Mushrooms (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 on pasta and 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.
Since 1877, Barilla has been producing pasta and other grain-based foods for consumers around the world. The company’s basic animating principle has been to make these healthy products affordable to all, no matter where they might be. Barilla has remained true to its entrepreneurial roots over the past four generations, by combining ancient Italian traditions with cutting-edge technological advances. The result is a globally successful company, built on a foundation of principles that allow for continuous growth to reach ever-expanding goals.
The Barilla Group – whose brands include Barilla, Mulino Bianco, Alixir, Pavesi, Voiello, Wasa, Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico) and Academia Barilla – is the first Italian food group, headed by the Barilla family for over 130 years. The Group has 26 factories (13 in Italy and 13 abroad). It realizes 35% of sales in volume in more than 125 countries.
For more information: www.barilla.com / www.ingnycmarathon.org
“Barilla Marathon Eve Dinner” Original Recipes
Barilla Elbows with Parmigiano Cheese, Green Peas and Italian Sausage
8 tablespoons butter
¾ cup flour
8 cups milk
2 cups Parmigiano cheese, grated
to taste salt & white pepper
2 tablespoons extra virgin olive oil
2 tablespoons shallots, thinly sliced
1 pound Italian sausage, crumbled
1 bag (8 ounces) frozen green peas, thawed
1 box (16 ounces) BARILLA Elbows
MELT butter in a medium saucepan. Add flour and mix well. Cook mixture for 3 minutes on low heat until thickened. Stir in ¾ of the cheese and season with salt and pepper.
SAUTE shallots in a separate skillet with oil for a few minutes on medium high heat. Add crumbled sausage, brown well. Add thawed green peas. COMBINE sausage and peas with the cheese sauce. COOK pasta half of the recommended cooking time and drain. COMBINE partially cooked pasta with sauce and place in a 9” x 13” x 2” baking dish. SPRINKLE with remaining cheese and bake in oven at 375F until bubbling and slightly brown on top. Let sit 15 minutes before serving.
Barilla Farfalle with Roasted Peppers, Ricotta Cheese, Basil and Cherry Tomatoes
1 box (16 ounces) BARILLA Farfalle
1 each red bell pepper
1 each yellow bell pepper
1 pint grape tomatoes
1 cup green olives, sliced
4 leaves basil
1 cup pressed ricotta, grated
4 tablespoons extra virgin olive oil
to taste salt and black pepper
1 tablespoon lemon juice
COOK pasta one minute less the recommended cooking time. Drain, drizzle with 1 tablespoon oil and place flat on a sheet tray to cool. MEANWHILE, roast the peppers directly on open flame until the skin gets brown and blistered. Place in a zip lock bag for 10 minutes, then peel, remove seeds and cut into thin julienne strips. MARINATE peppers with remaining oil, tomatoes, olives, basil, ricotta cheese, and lemon juice for 30 minutes. COMBINE pasta and salad mixture and allow to rest 10 minutes before serving.
Barilla Gemelli with Barilla Garden Vegetable Sauce and Mushrooms
1 box (16 ounces) BARILLA Gemelli
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
1 package (8 ounces) fresh mushrooms, sliced
1 jar BARILLA Garden Vegetable Sauce
4 tablespoons heavy cream
2 tablespoons Parmigiano cheese, grated
COOK pasta according to package directions. Drain, reserving 1 cup cooking water. MEANWHILE, heat a large skillet on medium heat. Add oil and garlic. Sauté garlic for about two minutes or until it turns slightly yellow. ADD mushrooms and sauté two additional minutes. ADD Barilla sauce, heavy cream and reserved pasta cooking water to skillet. Simmer sauce for five minutes STIR warm pasta into sauce mixture. Season with cheese and remaining oil before serving.
