Italian with a pinch of our sazón

This is a sponsored conversation written by me on behalf of Barilla®. The opinions and text are all mine.

The 7th annual Barilla® Pasta World Championship is taking place as we speak in Milan, Italy. During the competition, 18 young chefs from around the world, are competing to win the Pasta World Champion title. Chefs are creating dishes inspired by this year’s theme, “Eat Positive,” while they celebrate heritage, pasta, passion and innovation. Exactly what Barilla has been doing for the past 140 years.

Barilla, the Masters of Pasta, have been combining passion, dedication and innovation to perfect some of Italy’s greatest products. This makes them the perfect host for the Pasta World Championship. You can follow the competition on Barilla’s Instagram (@BarillaUS).

I’ve been to almost every country in Latin America, and I have to say that the beauty of our cuisines is to see how we sparkle the most popular Italian recipes with our local ingredients. It could be fresh corn, a serrano or poblano chile, an ají amarillo, a white “queso fresco,” a sweet “cachucha” chile, a sofrito, or even plantains, like my Grandma used to cook for me in Puerto Rico.

In addition to my Grandma’s recipes, I’m always inspired by the Mediterranean diet because it is also built from delicious ingredients. The Pasta World Championship will celebrate the creativity of the Mediterranean diet, keeping it fresh, simple and balanced. Taste my Latin Bolognese recipe, which is inspired by both my Grandmother and the Pasta World Championship, and I guarantee you will be screaming “Mamma Mia.”

Latin Bolognese

20 minutes 6 portions

By

What you need:

  • 1 pound Barilla Linguini Pasta
  • 1 1/2 pound of ground beef (90/10)
  • 4-5 fresh pear tomatoes, small diced
  • 1 medium fresh carrot, small diced
  • 1 green cubanelle pepper or 1 celery, small diced (or 2 tbsp. Caribbean sofrito)
  • 3 garlic cloves, minced
  • 1 medium white onion, small diced
  • 3 tbsp. extra virgin olive oil
  • 1/4 cup fresh cilantro, minced
  • 1 small yellow plantain, medium diced, fried
  • 1/2 cup of white wine (Pinot Grigio preferred)
  • 2 bay leaves
  • Salt and pepper to taste

What you need to do:

  1. In a large skillet, heat the olive oil, add the onion and garlic, and sauté over medium high heat for 3 minutes. Add the tomatoes and sauté for 3 more minutes. Then add the celery or peppers and carrot and sauté for 3 more minutes.
  2. Raise heat to high and add the ground beef, season with salt and pepper, and sauté, stirring frequently until meat is no longer pink, about 5 minutes.
  3. Add the wine, let it reduce for 2 minutes.
  4. Add the bay leaves, reduce the temperature to medium-low (covered) until the sauce thickens, about 7 minutes.
  5. Finish with the plantains, cilantro, stir, serve and enjoy!

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Doreen is an Editor of:

 

Doreen is Chef Ambassador of:

Novo Nordisk Novo Nordisk

Doreen Colondres Celebrity Chef Of:

 

Doreen supports:

Baptist Health Foundation

Contact

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