Chefs Carla Brigliadori and Margarita Forés get into Day 2.
To start, Carla and Margarita showed the class how to prepare Insalata di moscardini fagioli, an octopus and bean salad followed by canapes of chicken livers and sage as well as a salted cod served Mont Blanc style. These were simple, yet sophisticated appetizers with great flavor.
Carla and Margarita followed up the beautiful starters with Piadina -- a thin flatbread made using only flour, salt, water and lard specially supplied by Zubuchon of Cebu. Carla demonstrated the construction of piadina using traditional instruments: the teggia, a flat, handmade terracota pan traditionally used to cook the piadina on the stovetop along a large wooden rolling pin, perfect for rolling the dough flat. Batches of warm, delicious piadina made its rounds around the class accompanied by prosciutto, salami, caperberries and pickled onions for a savory treat. Piadina with freshly made ricotta, marmalata, and honey also made its way around class for a satisfying sweet bite.
12 types of fresh pasta included in the class
Professional chefs, restaurateurs and home cooks were all in attendance to Casa Artusi’s second class last Saturday, the 29th of November. Carla Brigliadori, noted chef, sommelier and head of Casa Artusi joined Margarita Fores once again for an enjoyable afternoon instructing an eager class in the ways of Emilia-Romagna homestyle cooking.
The class started with a small introduction about Pellegrino Artusi and the foundation of his cooking school. At the core of Artusi’s ethos is making sure that the all regions, whose local cuisines vary tremendously, are highlighted in their roles in crafting a cohesive and wholly Italian culinary tradition. The instructors demonstrated traditional preparations, with special focus on fresh, handmade pasta, and the use of the best produce and regional products. No shortcuts. Just careful attention to detail.
A Savory Piadina plate
At the heart of the class were three pasta sauces whose preparations Carla and Margarita masterfully demonstrated. First, they showed a Fonduta Semplice, a rich, savory cheese sauce followed by a vibrant, mixed seafood sauce starring fresh, meaty river prawns. Finally, they taught the students the preparation of Ragu alla Bolognese, the universally loved, classic slow-cooked meat sauce. All this in conjunction with preparing pasta fresco per sfoglia -- fresh pasta, the star of any Italian dish. The class was taught how to prepare 12 different shapes, with a short discussion on what sauces suit them best. Here both novice and professional cooks in class learned techniques hands-on from certified Mariettes, experts in the style of traditional home cooking.
Casa Artusi’s short courses make for a great learning session, be it for starter cooks or those in the profession looking to refine their technique. Casa Artusi Philippines brings the total experience for Italian food lovers right here in the Metro.
