There is more to Italian food than pizza and pasta.When you get to discover it, Italian cuisine is to be loved for the simplicity of its cooking method, rendering the flavors pure & authentic. All the more I get to appreciate the healthy side of eating Italian with the use of olive oil or just roasting the meat and vegetables.
Last March, chef Luciano Paolo Nesi of L’Opera, that enduring Italian resto at the Fort, held a cooking class at The Maya Kitchen.He’s from Tuscany himself so his lecture on the culinary pleasures of the Tuscan kitchen was much awaited. He taught several dishes, like preparing oyster in three ways and the secrets behind a good pana cotta or Italian cream custard. However, am just sharing here the recipes for the sun-dried tomato pasta and sauteed mushrooms because they’re healthy and easy to prepare. Not to mention suitable for vegetarians too! Try it in your homes today.
Cappelini Pomodoro Secchi or Angel Hair Pasta with Sundried Tomato in Spicy Extra Virgin Olive Oil
Ingredients:
100 grams cappelini pasta, cooked al dente
10 ml extra virgin olive oil
10 grams garlic sliced
5 grams chili finger
100 grams zucchini
20 grams sundried tomato
salt and pepper to taste
Procedure:
Cook the pasta to al dente, sauté all the ingredients in olive oil and toast with the cooked pasta.That’s it!
Funghi Trifolati or Assorted Mushrooms Sautéed in Garlic and Extra Virgin Olive Oil
Ingredients:
100 grams fresh slices of mushroom buttons
5 grams dry porcini (soak in water)
5 grams garlic
salt and pepper to taste
100 grams spinach (blanched)and sauteed in garlic
10 ml extra virgin olive oil
Procedure:
Saute the fresh mushroom and dry porcini in garlic seasoned with salt and pepper. In a separate pan, saute the spinach in garlic. Plate as desired.
Note: recipes and photos used in this post courtesy of the Maya Kitchen
L’Opera Manila is located at The Fort Entertainment Complex 26th cor. 7th Ave. Bonifacio Global City, Taguig.Tel. No. +63 2 889 3963.
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