Gusto Italiano’s Culinary Masterclass by Chef Anna Borrasi

Italian gastronomy has been gaining popularity in Singapore as diners move from the traditional pastas and pizzas to other different Italian cuisines in the diverse regions of Italy. Recognising the widespread influence of Italian cuisine in Singapore, the inaugural Gusto Italiano will celebrate and showcase the food, culinary talents and produce of Italy in new and exciting ways. The festivities will feature outstanding local culinary stars and bring together renowned Italian restaurants and F&B establishments from across the island.

As part of of Gusto Italiano, I attended the Culinary Masterclass by Chef Anna Borrasi. Hailing from Napoli, Italy, Anna Borrasi is Singapore’s only Female Group Executive Chef of Etna Italian Restaurant with proven expertise in Italian cuisine. After joining her family food and beverage business in her teenage years in Italy, she started developing an interest in cooking and experimenting elements of food. The essence of her dishes is visually enhanced by refreshing contemporary presentations.

Two dishes were demonstrated during the masterclass. One is Paccheri Pasta Stuffed with Mortadella & Mushroom Served on Dolce Latte E Foundue, Lemon Flavouring & Galliano L’Autentico, and the other is Seared Smoked Scamorza Wrapped in Parma Ham, served on Chiodini Sauce & Coffee-flavoured Galliano Reduction. While Chef Anna was demonstrating, her handsome assistant was busy preparing the food for us.

Paccheri Pasta Stuffed with Mortadella & Mushroom Served on Dolce Latte E Foundue, Lemon Flavouring & Galliano L’Autentico
Makes 4
Cooking time: Approximately 30 mins

INGREDIENTS
400gm paccheri pasta
200gm mortadella
200gm porcini mushrooms
130gm mascarpone cheese
200gm dolce latte
100gm parmesan cheese
50ml cream
30ml butter
100ml Galliano L’Autentico liqueur
4pcs leek leaves
100gm shallots
Salt & Pepper

METHOD
1. Pre-cook the paccheri and set aside.
2. Finely slice the mortadella.
3. Trifoliate the porcini mushroom with shallots, oil and parsley.
4. Once set and cooled, add in the mascarpone and parmesan cheese.
5. Place some of this mixture in a slice of mortadella and roll it.
6. Stuff the mortadella filling into the paccheri.
7. Place in a tray with butter.
8. In a separate pot, add dolce latte, cream and butter.
9. Place this in a bain-marie and stir gently.

Seared Smoked Scamorza Wrapped in Parma Ham, served on Chiodini Sauce & Coffee-flavoured Galliano Reduction
Makes 4
Cooking time: Approximately 30 mins

INGREDIENTS
1pc smoked scamorza cheese
220gm parma ham
5pcs garlic
25gm parsley
100ml white cooking wine
400gm chiodini mushroom
200ml Galliano Ristretto liqueur
30gm butter
30gm flour
100gm mesculin lettuce
100gm cherry tomatoes
10gm chives
Salt & Black pepper

METHOD
1. Slice the scamorza cheese into 8 wedges.
2. Wrap the scamorza cheese in parma ham.
3. In a preheated sauté pan, pour the olive oil and garlic. Add the chiodini mushroom and
slowly brown.
4. Deglace with white wine. Add a pinch of salt and pepper.
5. Add a bit of mushroom.