Wild Mushroom Agnolotti Con Adobo - ADOBOLOCO
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Wild Mushroom Agnolotti Con Adobo

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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!

Ingredients:

  • 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)

To prepare:

  1. Heat small sauté or sauce pan and add diced pancetta or bacon. Cook on medium-high heat until fat is rendered;
  2. Add shallots and garlic and sauté until soft but not browned;
  3. 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!)
  4. 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);
  5. 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;
  6. Remove bay leaf and spoon over prepared agnolotti. Garnish with chopped fresh Thai basil and serve immediately!

Source: Thank you for submitting this Adobo recipe TangledNoodleFoodBuzz

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