Foodie Swellness: From Italy with Amore at Loblaws
Can’t we all use #moreamore in our lives? More specifically, more Italian cuisine made with authentic Italian ingredients?
I say sì! And I recently had the chance to learn to learn how to make some dishes from Chef Massimo Bruno at Loblaws. Bruno is from Puglia, and has lived in Toronto for about 16 years, and he said that when he first moved to Canada, it was hard for him to find the Italian ingredients he needed to make his dishes. This is not the case anymore because Loblaws carries more than 350 authentically Italian — they’re certified by the Italian Trade Commission — including many of Bruno’s favourites such as Lupa cheese.
It was such a treat to get to learn from Bruno; I’ve been keen to go to one of his monthly supper clubs for ages but now I was getting to learn to cook alongside him. We made a few dishes: fettuccini with tuna and lemon, and a fresh pasta with tomatoes and garlic.
I learned a lot from Bruno over the course of the evening about Italian cooking:
- When cooking with pecorino romano, be careful with how much salt you add to your dish as the cheese itself is quite salty, so add salt sparingly (if at all).
- Don’t cheap out; spend the extra $5 on authentic pecorino romano (he likes the romano lupa) as it’ll really make your dish sing. When you buy a bottle of olive oil, go for a quality one, such as the President’s Choice Extra Virgin Olive Oil From Tuscany.
- When making a sauce using ingredients like fresh tomatoes and garlic like the one we made, prepare it and let it sit so that the flavours come together.
- There are two types of gorgonzola, dolce and piccante. Dolce is sweeter. Bruno recommends using Dolce if you’re cooking since many people find gorgonzola to be quite strong, so Dolce is a safer choice given it is more subtle.
- There is no such thing as too much parmigiano reggiano.
- There is also no such thing as too much fresh basil. Pile it on, says Bruno. He says you’ll never get a complaint, “Oh there’s too much basil in this.”
- When using tomato purée to make your pasta sauce, add a little bit of water. If you don’t, your passata will cook off and become too thick and paste-like.
- A quality dried pasta will have a slightly rough texture to it before you throw it into the pot of salted boiling water. (And don’t be shy when salting the water, Bruno threw handfuls into the water; he says it’s essential to cooking the noodles that the water be well salted).
- You can trust in the imported Italian food products with the DOP label. This label is the product’s certification, which means you can be confident the product has been locally grown and packaged in Italy using traditional methods. DOP stands for Denominazione di Origine Protetta, which translates to Protected Designation of Origin.
Besides all of these foodie lessons, we ate so well (above is a beef dish Massimo prepared for us) and that fettucine we all helped prepare? It’s so simple to make and you can be eating in about 10 minutes, which is exactly the kind of recipe we all need when we get home and it’s late and we’re too tired to cook, right? Here’s the recipe:
Fettuccini with tuna, lemon and basil
In a large bowl, add one can of Rio Mare tuna, drizzle with olive oil. Add the zest and then the juice of one lemon. Add some fresh basil (you can just tear the leaves with your fingers) and season with pepper. In the meanwhile, cook your pasta in salted boiling water as per the package. Take about a half cup of the starchy water the pasta has been cooked in and add to your tuna mixture (this will make the sauce easier to mix with your noodles). Drain the pasta and add the noodles to the tuna sauce and mix to combine.
And you’re done! Dinner is on the table. So simple yet so good.
Here’s to more amoré in your life! Buon appetito!
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1 Comment November 3, 2017
