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)
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.