As a fitting culmination to the series of Casa Artusi cooking classes held by restaurateur Margarita Forés and Casa Artusi executive chef Carla Brigliadori, the two respected authorities in Italian cuisine hosted a special dinner at The Rainmakers Lounge at the V&A Law Office in Bonifacio Global City, last Thursday, Dec. 4.
Lawyers, media friends, and supportive sponsors gathered for a night that celebrated traditional Italian food. There was a grand antipasto buffet, wine-tasting and degustation, the dishes lifted from the book “La scienza in cucina e l’arte di mangier bene” or “Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, revered as the father of modern Italian cooking.
Chef Brigliadori entertained guests at the cocktail area by cooking piadina or Romagna-style bread on the spot, and serving it with sweet and savory accompaniments like caper berries, prosciutto, salami, ricotta cheese, guava jam and mango marmalade.
Tripe meatballs, fried zucchini and canapés made with chicken liver and sage, and another with salted codfish, were also served to go with Tormaresca Chardonnay and Lambrusco di Castelvetro.
Come dinnertime, a delicious and well-thought-of selection of dishes from the cookbook made for a balanced and gradually progressive meal, starting with risotto with river prawn and
fish semen sac, and grilled sole fish matched with Genovese sauce.
It was followed by a surprisingly light porcini mushroom mold paired with a gel of aged balsamic vinegar, the acidity of which was cut through by the earthiness from the mushroom.
Freshly made pappardelle noodles with ragu and an assortment of boiled meats that came with mostarda brought the meal to a satisfying crescendo, capped with a sweet note— chestnut gelato and chocolate almond cake.
The staging of the “A Tale of Two Chefs” was truly monumental, as it not only showcased the creative collaboration of two talented chefs but also jump-started the comeback of Casa Artusi Philippines.
- Salsiccia Coll’uva
This is among the well-received dishes during the grand antipasto buffet. The number refers to the recipe number in the book “Science in the Kitchen and the Art of Eating Well.” It has been customary to include it in any mention.
Ingredients:
4 large Italian sausages
1 tablespoon butter
20 pieces of seedless grapes
- Poke the sausages with the tines of a fork, and then place in a pan over low to medium heat.
- Add butter.
- Toss in grapes. Cover and let simmer in the juices until it reduces to half, about 10 minutes. Serve.
Casa Artusi Philippines was supported by Qatar Airways, Fairmont Makati and Bacchus International.
