Into The Heart Of Italy
1 Comment | Written on May 20, 2010 at 5:00 am , by Kristina Vanni
There is just something magical about Italy. The history, the art, and, of course, the food! Bertolli has been capturing the essence of Italy in their products for years, and recently they captured it on film for their groundbreaking web series “Into the Heart of Italy.” Acclaimed Chef Rocco Di Spirito, Academy Award winning actress Marissa Tomei and comedian Dan Cortese traveled all around the country on a culinary adventure to unlock the secrets of Italian cuisine. I found myself engrossed in the webisodes and wishing it was an hour long television show I could tune into every week!
Last week in Los Angeles, Bertolli celebrated the conclusion of the series with a wrap party at the Four Seasons in Beverly Hills. The star-studded event featured a five course menu at their modern Italian restaurant, Culina, featuring ingredients discussed in each of the Into the Heart of Italy episodes. Also in attendance were actors celebrating the season finales of some of our favorite shows. Rob Lowe and Gilles Marini from “Brothers and Sisters”, Drea di Matteo from “Desperate Housewives”, Cheryl Burke and Chad Ochocinco from “Dancing with the Stars” and surprise guest the Dutchess of York, Sarah Ferguson! Be sure to check out the Better Recipes Facebook page for a gallery of photos from the evening and some shots of our amazing meal.
After watching “Into the Heart of Italy” it is impossible not to be inspired to take an Italian vacation of your own. In the meantime, Bertolli can instantly transport you to the hustle and bustle of Rome or the quiet hillsides of Tuscany. Take a look as Rocco gives Better Recipes an exclusive inside scoop on how to cook pasta like a true Italian chef!
Now it’s your turn! Practice your skills with this simple and delicious farfalle pasta recipe from Bertolli.
FARFALLE WITH HERB-MARINATED GRILLED CHICKEN
Ingredients:
1 lb. boneless, skinless chicken breast halves
1/4 cup Bertolli Extra Virgin Olive Oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. finely chopped fresh basil leaves
1 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 jar Bertolli Tomato & Basil Sauce, heated
1 box (16 oz.) farfalle or penne pasta, cooked and drained
Directions:
Combine Olive Oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.
Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked; slice.
Spoon Sauce over hot farfalle and top with chicken. Garnish, if desired, with additional parsley.
Cost per recipe*: $9.92.
Cost per serving*: $1.98.
*Based on average retail prices at national supermarkets.
Nutrition Information per serving
Calories 550, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 55mg, Sodium 680mg, Total Carbohydrates 83g, Sugars 15g, Dietary Fiber 6g, Protein 36g, Vitamin A 15%, Vitamin C 15%, Calcium 10%, Iron 25%
Grazie Mille e Buon Appetito!
Categories:
Around the World, Better Recipes, Celebrations and Parties, Dinner Tonight, Fast and Fabulous, Foodie Events, Fresh and Healthy, On A Budget, Tasty Travel, Tips and Tricks | Tags: Chicken Recipes, Easy Recipes, Healthy Recipes, Italian Recipes
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One Response to “Into The Heart Of Italy”
[...] year I had the pleasure of meeting Rocco DiSpirito at the Bertolli “Into the Heart of Italy” event in Los Angeles. He was nice enough to give me a signed copy of his latest book, “Now [...]