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Thursday, August 11, 2016

Chef Gelo Morante Demo Session with Anihan Students

Chef Gelo Morante head Chef of Pig Pen in Nuvali, Sta.Rosa Laguna, conducted a demo session at Anihan Grade 11 and 2nd year students last August 10, 2016.




Below are the recipe from Chef Gelo Morante:

 Pesto Pasta

INGREDIENTS

Basil leaves 150g
Garlic Whole 120g
sea salt 2 tsp
olive oil 400g
parmesan 120g
pine nuts 30g
pasta stock 15g
pesto sauce 90g
salt to taste
pepper to taste


PROCEDURE:


1. mash garlic and seasalt to a paste in a mortar and pestle.
2. add basil leaves little by little and grind them against the walls of the mortar, circular motion. continue until liquid comes out from the leaves.
3. add pine nuts and crush nuts into a paste.
4.add parmesan and do the same thing.
5. now using a wooden spoon, slowly emulsify oil into the basil paste.
adjust seasoning if needed.




Pomodoro Pasta



INGREDIENTS:

Ripe tomatoes 1 kg
unsalted butter 75 g
white onion 300 g
salt to taste
garlic (minced) 15 g
Spaghetti (dry) 90 g
Pomodoro 90g
Cherry Tomatoes (cut in quarters) 3 pcs
Basil (Chiffonade) 5 g
Parmesan (shredded) 15g
Pepper to taste
salt to taste butter 15g

PROCEDURE:

1. Remove core of tomatoes and score tomatoes with an x mark at the other end, place in boiling salted water witth oil and cook untl soft and peeled, drop in ice water to rapidly cool and for easy peeling.
2. place tomatoes, butter and onion in a sauce pan, mash tomatoes while mixing.
3. add salt, bring to a simmer and cook for about 45 mins
4. thermomix if needed.(puree)

SERVICE

1.Heat pan, add garlic and olive and Saute until aromatic and slightly brown, add cherry tomatoes, pasta stock an adjust seasoning.
2.simmer until good consistency.
3. In a large pot, cook instant pasta according to packaging.
add cooked pasta with a bit of pasta stock to sauce. adjust seasoning and consistency.
4. Finish with butter, basil and parmesan
5.Garnish with basil tip and parsley












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