When people land on different shores, they quickly learn to adapt to their new home; when food lands on different tables, they are just as quickly adapted by the home culture. In the Philippines, Italian cuisine is very popular but true to their fun-loving nature, Filipinos can’t help but put their own twist on the food – from spaghetti with hot dogs to rolled-up pizzas.
After I received a sample of Buitoni’s Wild Mushroom Agnolotti as part of the Foodbuzz Tastemakers Program, I decided to keep to that spirit and paired the pasta with the flavors of classic Filipino adobo. Coconut vinegar, soy sauce and garlic blend together to create a taste that’s tangy, tart and a great match to the creamy, mild flavor of the agnolotti.
It’s a taste of Italy, Pinoy-style!
- 1 (9 oz) Buitoni Wild Mushroom Agnolotti, prepared according to package directions
- 2 oz pancetta or bacon, diced small
- 1 small shallot, minced
- 4 cloves garlic, minced
- ½ cup coconut vinegar, or other mild vinegar
- 1/3 cup soy sauce
- 1 small bay leaf
- ½ tsp black pepper, coarsely ground
- Sugar (to taste)
- Thai basil (for garnish)
- Heat small sauté or sauce pan and add diced pancetta or bacon. Cook on medium-high heat until fat is rendered;
- Add shallots and garlic and sauté until soft but not browned;
- Reduce heat a bit and add vinegar and soy sauce. Bring to a gentle simmer for about 5 minutes (the aroma will be rather sharp from the vinegar!)
- Add bay leaf, black pepper and, at first, 1-2 tsps of sugar; mix well and allow sugar to dissolve into the sauce. Taste and add sugar as desired (the sauce is meant to be tangy but not overly acidic);
- Allow sauce to simmer gently until reduced by at least 1/3. If a thicker sauce is preferred, make a thickener of flour or cornstarch mixed with cold water (≈1:3 ratio) and add by scant teaspoons until desired consistency is reached;
- Remove bay leaf and spoon over prepared agnolotti. Garnish with chopped fresh Thai basil and serve immediately!