Italian Basics with Chef Christopher Tung

25 Nov 09 (Wed)

Menu
- Dry Penne Pasta with Bolognese Sauce
- Fresh Papardelle Pasta with Porcini and Portobello Sauce
- Focaccia Bread

Our first ever Pasta class at The Kitchen – I was thoroughly excited as we were going to learn how to make pasta from scratch!

Little did I know how much more I’d learn from Chef Christopher Tung, from Palate Sensations.

Christopher has been living in Singapore for 18 months – his is a story of investment-banker-turned-chef-with-a-passion, having left his job in New York for Tuscany, Italy, worked in a restaurant making pasta almost everyday for 6 years – he later opened a boutique hotel cum culinary school in Tuscany but has now settled down in Singapore doing what he loves everyday – cooking!

And here is what he taught us during the class!

Dry Penne Pasta with Bolognese Sauce

How to make Fresh Pasta and cutting them into Papardelle

Making the Porcini and Portobello Sauce and Voila – our dish is served!

DIY Focaccia Bread

Drizzle Olive Oil- be generous now!                          Press it in and spread the dough out

Press it to the ends of the baking sheet                                           Sprinkle some chopped Rosemary

Pop it into the oven                       12 – 15 minutes later we have Focaccia Bread – served on a
                                                   wooden chopping board! Don’t forget to season it with sea salt.

We’ll be having more pasta classes come February and March so look out for them on www.tangs.com.sg/thekitchen!