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A lot of people will attest to this: delicious pasta is hard to turn down. That’s why a huge crowd trooped to the Greenbelt 5 Activity Center on March 14 to witness Margarita Forés and Casa Artusi Executive Chef Carla Brigliadori prepare the much-loved Pappardelle all’Aretina. It is one of the traditional Italian dishes featured in the Cucina all’Opera cookbook.
Margherita Spinazzola
Guests were treated to an afternoon of fun and good company. The event began with Margherita Spinazzola talking about the conception as well as the production of Cucina all’Opera. She is the wife of Giancarlo Fre, the book author, and the one who translated it to English.
It was then followed by a cooking demonstration by the two lovely chefs who were on hand to share tips in making this recipe. They also made a flatbread called piadina. It was capped off by live music provided by the Manila Symphony Orchestra and a bar and buffet opened to all the attending guests.
Fores and Brigliadori cooked for the hungry crowd
In celebration of Cucina all’Opera, Margarita Forés and Brigliadori hosted a cooking class on March 10. There was also a special one-night-only Artusi degustazione on March 13, both held at Alta in the Ascott Residences, at Bonifacio Global City.
Both occasions served this recipe, the Pappardelle all’Aretina, which you’ll also find in Cucina all’Opera as well as Artusi’s Science in the Kitchen and the Art of Eating Well.
Pappardelle all’Aretina
Serves 2
Ingredients:
1 domestic duck breast, cubed
1 tablespoon butter
salt and pepper
finely chopped ham, onion, celery stick and carrot
1 ladle stock
½ glass tomato sauce or paste dissolved in water
freshly grated nutmeg
grated Parmigiano-Reggiano cheese and more
butter to finish
cooked pappardelle pasta
Make:
1. Place duck into a saucepan over medium heat. Add butter, salt and pepper and brown.
2. Add the chopped ham, onion, celery stick and carrot.
3. Pour stock, keeping the sauce thin enough to be used to coat the pasta.
4. Add tomato sauce and nutmeg to the sauce. Cook.
5. Add the grated Parmigiano-Reggiano cheese and a bit of butter, if necessary.
6. Toss in cooked pasta. Serve.
This was brought to you by the Italian Embassy, Casa Artusi Philippines, The Regione Emilia-Romagna Rustan’s, Calata Corporation, The Philippine-Italian Association, Ayala Malls, Ascott Residences-Bonifacio Global City, Bacchus International, Cibo, Cibo di M, Signature Caterer, and Fiori di M, Food & Floralscapes.
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