5: Khao Soi with Barilla® Cellentani

Brian Brindza, Director of Culinary and Menu Innovation Toppers Pizza

Inspired by his time working in Thailand, Chef Brian Brindza began with the classic Khao Soi but made a cross-cultural swap, with Barilla^® Cellentani taking the place of the standard rice noodles. “Its firm texture and ability to hold sauces well make it an ideal choice for absorbing the vibrant flavors of Khao Soi ingredients like lemongrass, chile and coconut milk,” he says. As guests continue to savor the dish, the creaminess of the coconut milk will coat their palate, providing a lovely texture that complements the firmness of the pasta.”

Get the recipe

Read the full story here

This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.

Kitchen Collaborative Recipe Roundup