THE BILLY HARRIS DINNER SERIES
Billy Harris has some impressive friends, award-winning chefs to be exact. We’re delighted to share the mouth-watering dishes they created in partnership with Barilla for the Billy Harris Dinner Series, a collection of dining events hosted in support of The Trotter Project.
Bucatini is the perfect cut to capture all the intermingling flavors of rabbit, red wine, and robust Espelette pepper. Chanterelle and rosemary balance the dish with woodsy undertones, but feel free to use your favorite wild mushrooms too.
Get the recipe.
Chefs Mantuano and Flamm’s take on a classic Italian sauce is nothing short of elegant. Simmering plum tomatoes infused with rich guanciale make a marriage of flavors you’ll return to again and again.
You’ve never had pumpkin quite like this: casarecce and briny squash blanketed in a creamy buttermilk whey and seasoned with smoky Urfa pepper. Garnish with fried sage and toasted buckwheat for a final touch of earthiness.
For a gold star spin on the traditional Bolognese, turn to Chef Debbie Gold’s version with tender lamb and buttery foie gras. Plated on top of a pumpkin puree, this rigatoni delivers a balance of richness and dimension.
For anyone craving pasta for dessert, Chef Abe is here to make those dreams come true. His twist on aletria doce, a traditional Portuguese treat, combines spiced angel hair pasta with a sweet custard sauce. Cinnamon almonds finish it off with a satisfying crunch.
Craving a delicious Bucatini pasta dish? Try this beautiful recipe developed by Chef Elizabeth Falkner