MARGARITA PASTA WITH BARILLA® CELLENTANI

INGREDIENTS

• 7 oz Barilla® Cellentani
• 4 oz lime cilantro butter, softened
• 8 oz drunken vegetables
• 1/8 tsp seasoning salt
• 2 oz vegetable stock
• 8 ea cherry tomatoes, halved
• 2 Tbsp Grana Padano cheese
• 5 ea chive grass
• 1 6 oz chicken breast*
• 25 ea shrimp, skewered*
• 6 lb red bell pepper
• 6 lb heavy cream
• 6 lb yellow bell pepper
• 1 Tbsp cumin, ground
• 3 lb red onion
• 2 Tbsp garlic, granulated
• 2 Tbsp onion, granulated
• 2 tsp kosher salt
• 3 cup blended oil
• 5 lb garlic, whole clove peeled
• 5 cup blended oil, 80/20
• 1 gal water, boiling
• vegetable base

PREPARATION

1. 1.Place water in a stock pot and bring to a light boil. Turn off heat and whisk in the Vegetable base until fully dissolved.
2. 2.Transfer the veggie stock to storage containers and chill according to HACCP procedures. Label, Date, time, initial and rotate under refrigeration.
3. 3.Place mixture on sheet trays lined with parchment paper and place trays in a 400°F oven for 15 minutes.
4. 4.Cut the peppers and onions into 1 inch squares. Then, place peppers and onions in a bowl, add in remaining ingredients. Mix to fully incorporate using gloved hands.
5. 5.Let vegetables cool on the sheet tray and transfer to proper container.
6. 6.Pre-heat convection oven to 325°F with low speed. Place Garlic cloves into a clean 400 hotel pan and pour oil over garlic and stir to evenly coat. Garlic should be submerged.
7. 7.Remove foil cover and cook for additional 10 minute. Check for color and texture. Should be caramel color and soft center. If done, remove from oven and allow to sit for 10 min then drain and reserve oil.
8. 8.Cover pan tightly with aluminum foil and place on center rack in oven and set timer for 30 minute. After 30 min, turn pan and cook for an additional 15 minute.
9. 9.Place garlic on sheet pans and blast chill until 36°F. Place in appropriate container, label, date and rotate in prep cooler.
10. 10.Mix veggies well so they are evenly distributed.
11. 11.Place 4 oz of Vegetable mix into day dot bag (day it is) and add 4 whole roasted garlic cloves. Fold bag tightly and place in 1/3er pans.
12. 12.Continue until pan is full (20 portions). Label pan and cover. Rotate in appropriate cooler.
13. 13.Add Drunken vegetables and continue to sauté. Fold in cooked pasta and toss to coat. Add seasoning salt and toss to coat.
14. 14.Ladle in Veggie Stock and sauté for 1 min over medium flame.
15. 15.Add cherry tomatoes, toss evenly and sauté for additional 1 minute. Then, transfer to a warm pasta bowl.
16. 16.Grate the Grana Padano cheese over entire pasta dish.
17. 17.Heat 10 inch Teflon sauté pan over medium flame, add softened butter. Continue to sauté until butter is melted and creamy. Do not break.