In Australia, the Barilla brand is the image of Italianness, as it has created and continues to create stories of Italian tradition on the tables of all families. Andrea Tranchero is the new Executive Chef for Barilla Australia and new Italian Barilla Ambassador for Australia and New Zealand. Tranchero has worked in Italy, France, USA, China, Japan, and Australia: a wealth of experience that has shaped his art of cooking and technique. Click here to watch the interview with Andrea Tranchero.
Eva from Excellent Gusto meets Chef Andrea Tranchero in Sydney…
Andrea, what innovations are you bringing to the Barilla kitchen?
I would like to share our Italian regional cooking traditions, in the context of the new century.
What are your current responsibilities?
I am responsible for the Cooking Classes at “Casa Barilla” which take place in all the main Australian cities, such as Perth, Sydney, Melbourne, Brisbane. Then, we’ll see…
In Australia, what are the most successful Barilla products?
The family product that is of greatest interest is the Barilla Classic Blue Box, found in supermarkets together with the Barilla Sauces. The other product line dedicated to the Food Service sector, which comprises professionals, restauranteurs and hotels, is the Barilla Gold Selection, pasta that contains a high level of gluten which helps the pasta to always cook “al dente” in particular when you work in stressful conditions, under pressure, when you need the pasta to cook perfectly. Other successful gastronomic products are the Barilla Sauces and Pesto, so good because they are made with ingredients picked in the best season.
Can you give us a recipe that represents the new chapter of your life and career?
Oh yes! A recipe that uses Barilla Gluten Free Pasta and cooks like a risotto.
Barilla Gluten Free Elbows with Prawns, Broccoli and Barilla Ricotta Sauce – Cooked Risotto Style
375g Barilla Gluten Free Elbows; 80ml extra virgin olive oil; 3g dried chilli; ½ medium onion, chopped; 1 clove of garlic, crushed; 16 green prawns, medium size, heads removed, de-veined, cut into 3 pieces; ½ glass of white wine; 1 large broccoli, florets kept separated from stem; 1 jar Barilla Ricotta Sauce; 70g butter; sea salt & pepper, to taste; 1.5L vegetable or fish stock*.
Bring your stock to the boil.
In a large frying pan add oil, then onion, garlic, chilli, and then add the prawns and season.
Cook for a couple of minutes, then add the Barilla Gluten Free Elbows, and pour in the wine.
Finish cooking the pasta as you would cook a “risotto”, adding the stock a ladle at a time and cook for 4 minutes.
Meanwhile, boil the broccoli florets in the stock for 2 minutes. Once ready, add to the pasta.
Toss with the Barilla Ricotta Sauce for a couple of minutes and allow the pasta to absorb all juices.
Remove the pan from the heat, add butter and a drizzle of extra virgin olive oil.
*Chef’s Tip: This dish really comes into its own if you take a little extra time to prepare a homemade stock.