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Contacts: Suzy Kiwala, (212) 704-8282, suzy.kiwala@edelman.com
Catherine Franklin, (212) 642-7798, catherine.franklin@edelman.com
BARILLA COMISSIONS NEW RECIPE IN HONOR OF THE BROADWAY MUSICAL “NINE”
Barilla Honors “Nine” Composer and Lyricist Maury Yeston at The 2003 Barilla Feast for Celebrating and Advancing Italian Culture
NEW YORK, NY, October 22, 2003 — BARILLA, the Italian food company, honored Tony-award winning composer and lyricist, Maury Yeston, for adapting Federico Fellini’s film “8½" to the Broadway musical “Nine.” The honor was bestowed yesterday evening at the 2nd Annual Barilla Feast, held in New York City and co-presented with FINE LIVING TV Network.
John Stamos, the newest star of “Nine” (replacing Antonio Banderas), attended the Feast along with co-star Mary Stuart Masterson, where they both took part in the presentation honoring Mr. Yeston. As part of the honor, Barilla presented Mr. Yeston with a $10,000 contribution to the Roundabout Theatre Company, New York’s most subscribed non-profit theatre.
In honor of the award and the show, Barilla commissioned a new recipe called “’Nine’ Pasta Spirals” which was served at the Feast. The recipe, which includes salted cod, was created by Barilla Executive Chef, Roberto Bassi. The recipe was inspired by Fellini’s hometown of Borgo San Giuliano, a fishing village where cod was a staple of local cuisine. In Italy, this dish is known as “Baccala Mantecato.” Maury Yeston, John Stamos and Mary Stuart Masterson sampled the recipe for the first time at the Feast event.
“It is perhaps not well-known that Rossini, the great Italian Opera composer was also one of Italy's greatest gourmets and chefs! And, in particular, he was a great expert on pasta. I am delighted to receive this honor from Barilla and to continue the wonderful tradition that celebrates Italian music, food, and culture,” said Maury Yeston. “During the time I spent with Fellini in Rome, he introduced me to the best of la cucina italiana, and any who know his films know that he was a great lover of food and that it played an important role in his life and work. So to see Barilla blending food and music and drama in this way is uniquely Italian, and a gift to the world -- for theater, film and food lovers alike. Mille Grazie!!!”
The Barilla Feast set out to spotlight and explore authentic, regional Italian cuisine and honor those who have shared their passion for Italian food and culture with the world. In addition to Maury Yeston’s honor, Barilla also honored best-selling author Frances Mayes, and restaurateur, cookbook author and TV host Lidia Matticchio Bastianich. Each honoree was awarded $10,000 to contribute to the cause of their choice.
“NINE” PASTA SPIRALS
Makes approximately 60 rolls
For finger servings for 4 to 6
Ingredients
1 ½ pounds cleaned salt cod fillet
1 medium onion, peeled and thinly sliced
2 teaspoons dried thyme
1-teaspoon salt
½ teaspoon rubbed sage
1 bay leaf
1-cup milk
½ cup heavy cream
1 1/3 cup extra virgin olive oil
Salt and white pepper to taste
1 box Barilla oven ready lasagna
Method
1. Soak the salt cod in cool water for 2 days, changing the water every 4 hours.
2. Bring 3 quarts of water to a boil with the onion, thyme, salt, sage and bay leaf. Reduce the heat to medium high and
cook for 10 minutes.
3. Add the salt cod fillet to the boiling water and cook for 20 minutes.
4. Remove the fillet from the water. If fillet still has the skin and bones, remove them. Set the flesh of the fish aside.
5. Bring the milk and heavy cream to a quick boil and then remove from the heat immediately.
6. Put the flesh of the fish into the bowl of a food processor, mixer or blender. Process or whip the fish until it is coarsely
chopped. Continue processing while adding milk and heavy cream mixture.
7. Slowly drizzle the olive oil into the fish and cream mixture while continuing to process on high. Once all the oil has been
added, remove the mixture and set aside.
8. Bring 4 quarts of water to a boil with a tablespoon of salt. Add the lasagna strips and cook for 3 minutes. Drain the
lasagna strips immediately and cool. Lay the strips flat out on the counter.
9. Spread each lasagna strip with ¼ cup of salt cod mixture. Roll the strip up like a jellyroll and cut into 5 equal pieces.
Arrange the rolls flat on a platter. Top with a spoonful of tomato and olive mixture.
Tomato & Olive Topping
Make this topping while the salt cod is cooking.
Ingredients
¾ cups sun dried tomato halves
10 cured black olives
2-tablespoon olive oil
Method
Finely chop the sun dried tomatoes and olive. Combine with the olive oil. Set for at least 30 minutes, while cooking the salt cod. When ready serve, spoon on the salt cod spirals.
About Barilla
Since 1877, the Barilla company 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, Pavesi, Voiello, Wasa, Misko (Greece), Filiz (Turkey), and Yemina and Vesta (Mexico) - is headed by the Barilla family for 125 years. The Group has 25 factories (18 in Italy and 7 abroad). It is the worldwide leader in pasta and one of the largest baked goods producers in Europe. Currently realizes 31% of sales in volume in more than 100 countries outside of Italy.
