Chef Gene Gutierrez’s Imus Longganisa and Kangkong pasta

Chef Gene Gutierrez was among the resource speakers at the recent Cavite Food and Culinary Expo 2019 and one of the proprietor of Big Ben’s Imus longganisa and kitchen.

Chef Gene Gutierrez of Big Ben’s kitchen and Imus longganisa

He was the speaker during the last day of the event held last July 28 Sunday. His fusili pasta ( 100 grams) which use Big Ben’s longganisa ( 1 longganisa per 100 grams of fusili pasta), kangkong ( water spinach ), chopped onion, chopped garlic, ground pepper corns ,ham bits, cooking oil and tomato sauce or spaghetti sauce ( depending on one’s preference)

Ingredients

Kangkung

kangkong / kangkung/ water spinach / water morning glory/ swamp cabbage

He believe that adding kangkong ( Ipomea aquatica) can add some nutritional value and fiber to the pasta. It is also not hard to find kangkong  which is common in market.

The fusili pasta was pre-cooked ahead of time. He then heated the oil in the pan then sauteed the chopped onions, minced garlic, ham bits, Big Ben’s longganisa, spaghetti sauce and kankong mixing with fusili pasta.

It just took few minutes and everyone at the convention center had tasted this yummy pasta at the Isla Event Center in Imus, Cavite province.

Advertisements

One thought on “Chef Gene Gutierrez’s Imus Longganisa and Kangkong pasta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.