Italian, Exciting

We can not remember the name exactly, but we reckon it was Cucina Italiana where we got introduced to Italian cuisine, so many years ago. At that time we marveled at Veal Scalloppine, with a mouth-watering tomato-based cheese sauce, their pizzas and of course their pastas, known then simply as spaghetti (penne and company being a late discovery).

Today, Italian cookery has become part of our lifestyle, whether in the mushrooming Italian eateries or right in our homes. We therefore got very excited when we found this book titled "Italian Kitchen" (Hermes House, London), written by three authoritative food experts. From this, we found out that our Italian cuisine know-how is rather superficial; there is more to this unique cuisine than noodles, salamis and sauces. The book is divided into two parts–the first familiarizes the reader with history, techniques, essential tips on buying and storing ingredients as well as a definition of terms. The second consists of recipes, among which are not only pasta, but meat, seafood and even desserts.

Like in any country, Italian cuisine is divided into regions, each producing unique recipes that are based on indigenous ingredients. One thing they all have in common is the use of olive oil and wine in sautéing. We will most likely encounter unfamiliar words when going through an Italian recipe, so the book explains terms such as passata (tomato pulp), polenta (yellow flour from corn), panchetta (bacon rolled in oil), sugocasa (crushed tomatoes), gorgonzola (soft blue-veined cheese), spezzatino (a variety of beef stew). There is, of course, the unsettled argument as to whether Marco Polo brought noodles to Italy from China, but what is fact is that pasta, Italian style, is here to stay to delight all of us.

One of the more interesting recipes is Pork in Sweet Sour Sauce, which gives us another version of the more popular Chinese dish. Venetian cooking, a regional endeavor, is characterized by combining sweet and sour flavors. This one does that excellently with meat and liver plus crushed mixed peppercorns, shelled broad beans and grilled bacon. We can provide the recipe on request.

Gene Gonzalez, from his Center for Asian Culinary Studies, graduated a group of talented and very creative aspiring cooks and chefs recently. The team that we assessed came up with recipes that blend classic European cuisine and Asian elements. Consider an appetizer of Miso-glazed Grilled Prawns in Citrus Vinaigrette Salad, Lapu-Lapu and Salmon Mousseline in Japanese Broth (this was excellent in both taste and presentation) and Roast Rack of Lamb with Sesame Seeds and Tamarind Syrup. Surely from among these students, we can expect our chefs to stand proudly alongside any international culinary figure.

A smooth drive recently brought us to Greenhills where we checked out what is new at Unimart supermarket, where we normally find a variety of special and unique items. We were greeted by numerous "sale" tags on canned and bottled foodstuff and even fresh produce (some hydroponic). Imported (from Australia) broccoli was selling for only P212 against P400-plus in other outlets. They have two prices for the same brand (Bella Sun Line) of sun-dried tomatoes–P181.50 for the julliened type and P209.50 for the "new arrival", both 6.5 ounce bottles. Señorita seasoned boneless bangus is tagged at P189 a kilo while Rock Cornish chicken costs P195.50 per. Swift chicken is tagged at P61 a kilo. Meal Masters has a good selection of pork and beef, with ox tail at P380 a kilo, pork tenderloin at P195 and camto at P210.

At its sister store, the Makati Supermarket in Alabang, Tenderbites meat continues to be the best buy–beef ribs which are ideal for barbecue go for P210 a kilo while rib eye for roasting is at P420. Bottled and fresh herbs and spices are available in both outlets.

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Lydia D. Castillo’s e-mail address: [email protected]