Whole Grain Rotini with Smoked Tomatoes, Blue Cheese and Sorrel Oil2015-09-17
Barilla featured this flavor-rich dish at the Flavor Experience conference in 2015. The sorrel puree adds a touch of acid to the otherwise rich sauce.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Heat 1/2 cup oil and saute the onions until translucent. Add the tomatoes and simmer until thickened. Season with salt and pepper and set aside.
In a blender, puree 1 cup oil with the sorrel to make a loose sauce. Season with salt and pepper.
For each serving, to order: Reheat 1 1/4 cups pasta in simmering water. Drain and add to a pan with some of the tomato sauce. Heat through and stir in 2 1/2 Tbsp cheese. Plate and garnish with sorrel oil.
- 4 lb Barilla Whole Grain Rotini
- 1 1/2 cups extra-virgin olive oil
- 4 small yellow onions, diced
- 5 lb fire-roasted tomatoes
- Salt and pepper
- 4 cups fresh sorrel
- 4 cups crumbled gorgonzola cheese
Chef Recommended Cuts
- Whole Grain Elbows
- Whole Grain Penne
- Whole Grain Rotini
Barilla Red Lentil Rotini Pasta Salad with Sherry Vinegar and Smoked Paprika Vinaigrette
Veggie Penne Salad with Shrimp, Saffron and Paprika
ProteinPLUS® Penne with Spicy Lamb Ragout
Barilla Whole Grain Penne with Calabrian Chile Butter, Garlic, Cashew & Currant Crumble
Barilla Orecchiette with Schug Infused San Marzano Tomato & Eggplant Sauce
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.