Contributed by: NAPSA
Summer Reading Meets Summer Eating (NAPSA) - Reading and eating
"As part of our ongoing celebration of the role of food in culture, we are spotlighting favorite food-inspired books and are helping bring them to life through original recipes that will make the reading experience richer," said Paul Davis, president of Barilla America.
Library president Paul LeClerc said, "The New York Public Library is delighted to continue its ongoing partnership with Barilla with this new summer book list that offers suggestions for light, food-related reading. Of course, we hope readers will check these books out from their local library on their way to the beach. The New York Public Library's mission is not only to preserve literature and rare manuscripts, as we do in our renowned cookbook and menu collections, but to disseminate information to the broadest possible public, and we thank Barilla for supporting us in this quest."
Barilla's and The New York Public Library's recommended food reads are as follows:
Following is an original recipe created by Barilla to be enjoyed with some of the summer reading selections:
Cook the shallots in extra virgin olive oil slowly with medium heat until they start to turn color.
Add the radicchio strips to hot shallot and oil mixture and cook for about 10 minutes. Radicchio will start to turn limp and brownish color.
Add the red wine, sugar, salt and pepper and reduce liquid by half.
Lower heat and add cream and gorgonzola to sauce. Mix until the gorgonzola melts and mixes into sauce.
Cook Barilla pasta according to instructions on package.
Add the cooked pasta to sauce and mix thoroughly.
Season to taste with salt and pepper.
Serving Size: Makes 6 Servings
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