Quattro Formaggi Pasta

300 ml cream
40 g butter
100 g grated Parmesan Cheese
40 g freshly grated Fontina Cheese
75 g crumbled Gorgonzola Cheese
40 g grated Provolone Cheese

  1. Put the cream, butter, Parmesan, Fontina, Gorgonzola and Provolone in a saucepan over low heat, stirring occasionally for 3-4 minutes or until cheeses have melted into a rich and smooth sauce.
  2. Season with salt and pepper and toss through the hot pasta until well combined.
USE: 375 g penne or short pasta shape.


6 large ripe Tomatoes
1/3 cup olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon chili flakes
4 tbsps capers, rinsed and squeezed dry
7-8 anchovies in oil, drained and chopped
150 g Kalamata Olives
3 tbsp chopped flat leaf parsley

  1. Score a cross in the base of each tomato. Put the tomatoes in a bowl of boiling water for 30 seconds, then plunge into cold water and peel the skin away from the cross. Dice the tomato flesh.
  2. Heat the oil in a saucepan, add the onion and cook over medium heat for 5 minutes.
  3. Add the garlic and chili flakes, and cook for 30 seconds before adding the capers, anchovies and diced tomato.
  4. Simmer over low heat for 5-10 minutes, or until thick and pulpy. Stir in the olives and parsley.
  5. Add the hot pasta to the sauce and toss thoroughly until well combined.
  6. Season with salt and freshly ground pepper and serve immediately.
This sauce can be used for 375 g spaghetti.

Camaron Rebosado

4 eggs
4 pcs green onions
1 cup shrimps,shelled and cleaned
1 tbsp flour with a pinch of baking powder
2 tbsp cooking oil

  1. Chop green onions and fry in cooking oil.
  2. Beat eggs until lemon colored.
  3. Add flour with baking powder.
  4. Add shrimps into flour and add salt to taste.
  5. Put a spoonful into frying pan with enough oil.
  6. Fry until golden brown.

Sinigang na Hipon (Shrimps Sour base soup)

1 onion sliced
3-4 pieces half ripe tomatoes quartered
1 small sachet Sinigang sa Sampaloc mix
200 fresh shrimps(medium sized)
4 cups water
1 tsp salt
200 gms kangkong leaves and tender stalks or spinach leaves or stringbeans

  1. Place onion and tomatoes on the water and let boil.
  2. When boiling add salt and Sinigang sa Sampalok mix.
  3. Add the shrimps.
  4. When shrimps are red colored or thoroughly cooked add the vegetables last .
  5. Serve hot with a cup of steaming rice.
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