Sunday, August 1, 2010

'Girls' Night Out' Buitoni Riserva Pasta with Vegetable Pairing

Dinner for 10
The Table is set for 10

Foodbuzz and Buitoni selected my proposal to host a Buitoni Riserva Pasta and vegetable pairing party. My first thought is 'Girls' Night Out!' Lately, my friends and I have so much to celebrate in our lives - relationships, love, career, family and gossip! Here are the stats:

3 are newlyweds in 2010
2 are currently pregnant, only 3 months apart
1 recently finished graduate school
1 is a new home owner

Because of our busy lives with relationships, love, career, family it is difficult to get together often. The Buitoni Dinner Party was a perfect reason to get together with delicious and fresh food, wine (sparkling cider for the moms-to-be) and laughter. We are guarantee to lose our voices at the end of each event because everyone is chattering and laughing LOUDLY.

I laid out warmed Jalapeno and Cheese Focaccia while I finished up the dishes.

Jalapeno and Cheese Focaccia

  • Buitoni Riserva Pasta Chicken and Four Cheese Ravioli & Purple and White Cauliflower Gratin

Curry sun dried tomato and bell pepper with Buitoni chicken and cheese ravioli
Click here for the Curry Sun Dried Tomato with Bell Pepper Pasta recipe

The chicken and four cheese ravioli was served with a curry sun dried tomato, bell pepper and chopped Italian parsley sauce. The chicken ravioli went really well with the tiny bit of curry in the sauce. The pasta was served room temperature.

Purple and white cauliflower gratin

The cauliflower gratin was a showstopper. The luscious Gruyere and Parmesan melting in the oven was intoxicating the house.

  • Buitoni Riserva Pasta Spicy Beef and Sausage Ravioli & Shaved Fennel, Asparagus, Red Onion Salad in Fennel Flower Dressing

Tomatoes goes so well with spice and meat. I made a caramelized tomato with basil chunky sauce with the beef and sausage ravioli. I seeded the tomatoes to keep the sauce dry and the tomatoes had a chance to caramelized. I tossed in chiffon basil right before plating to keep it fresh and green.

Caramelized tomato and basil sauce with Buitoni beef and sausage ravioli

The Shaved Fennel, Asparagus, Red Onion and Parmesan Reggiano Salad in a Fennel Flower Dressing looks like it belongs in a 4 star restaurant. The dish took less than 10 mins to put together. I used a mandolin to shave the fennel and onion. I used a vegetable peeler to shave the asparagus and Parmesan regianno. I didn't let anything go to waste and used the fennel flowers to make the vinaigrette.

Shaved fennel, asparagus and onion salad in a dill dressing

The salad was a refreshing pair to the meaty pasta dish.

  • Buitoni Riserva Pasta Wild Mushroom Agnolotti & Oven Roasted Corn with butter, black sesame seeds, chili powder and paprika

I love peas. I could eat a whole plate of peas. I crave peas. Peas and Pancetta is a beautiful combination and mushroom makes the double P's sing. I begin the sauce with searing the pancetta till crisp, add onions and garlic. I threw in frozen peas and cooked until they turned green and stired in 1/2 cup of Parmesan Regianno with the angolotti. The wild mushroom agnolotti was gobbled up first.

Pancetta, onion and peas with Butioni Wild Mushroom Agnolotti
Click here for the Pancetta, Peas, Pasta recipe

The vegetable pairing is good enough to land a cover on Martha Steward's magazine (my fingers are crossed.) I soaked the corns in water for 10 mins and removed the silk. I baked the corn in a 375 degree oven for 25 mins and then slathered on butter and sprinkled a mixture of black sesame seeds, chili powder and paprika. The dish did a catwalk onto the table.

Oven Roasted corn smeared with butter sprinkle with black sesame, chili powder and paprika
Click for here for oven roasted corn on the cob recipe

  • Buitoni Riserva Pasta Quattro Formaggi Agnolotti with Brussels Sprout 'Slaw'

Panko Crusted Buitoni Quattro formaggi agnolotti

I tried to create different texture between each pasta sauce and vegetable pairing. I decided to fry the four cheese agnolotti. I boiled the pasta according to the package and then let it cool enough to handle. I dipped the angolotti in egg and then covered it in panko crust. I fried the agnolotti in 350 degree oil for about 2-3 mins turning to evenly brown the pasta. The cheesy string was dragged from lip to plate as everyone excitedly bit into the agnolotti.

Panko Crusted Buitoni Quattro formaggi agnolotti

I made a brussels sprout 'slaw' to pair with the fried four cheese agnolotti. The salad was a good balance for the crunchy cheesiness. I blanched the brussels sprout and tossed it with carrot and radicchio. I made a easy honey dijon vignerette for the brussels sprout 'slaw'. The slaw will convert anyone into a brussel sprout lover.

Brussels Sprout 'Slaw'

The dinner party was a success! We had a wonderful time catching up with each other and eating restaurant quality dishes. Buitoni pasta is so simple to throw together and the quality is superb. I rather make my own Buitoni pasta meal in about 20 mins then order take out.

Thank you Foodbuzz and Buitoni with helping me throw a 'Girl's Night Out' dinner party.

*I will be posting detailed recipe on each dish everyday for the next week.


Post a Comment


Creative Commons License
Chrysanthemum by Bonnibella is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at