Authentic Italian flavours shine at Off The Menu’s Buzo stop
Published:Thursday | September 12, 2024 | 12:06 AM
The Jamaica Food and Drink Kitchen transported guests to the heart of Italy last Thursday with the third instalment of its exclusive five-week Off The Menu series. This week’s culinary journey, led by Buzo Osteria Italiana’s Executive Chef Michele Pieragostini and Casamigos mixologist Brian Broderick, delivered an unforgettable fusion of authentic Italian cuisine and expertly crafted cocktails, with a Casamigos lychee tequila taking centre stage.
“Buzo Osteria Italiana is always looking to collaborate with culinary platforms that celebrate the art of food, and the Jamaica Food and Drink Kitchen shares that passion. Their Off The Menu series is the perfect space for us to showcase not just our Italian heritage, but also our creativity and ability to adapt to local flavours. It’s an opportunity to connect with food lovers in an intimate and hands-on setting, which aligns with our philosophy of creating memorable dining experiences,” said Chef Pieragostini.
Chef Pieragostini engaged guests by guiding them through the preparation of ravioli di patate dolci e Parmigiano (sweet potato and Parmesan ravioli), paired with Casamigos flambé agnello e funghi bolognese (flambé lamb and mushroom bolognese).
Speaking of the evening’s culinary concept, Chef Pieragostini shared, “For this event, we wanted to highlight the simplicity and authenticity in our cuisine. In Italian cooking, it’s about letting the ingredients speak for themselves. The sweet potatoes and Parmesan ravioli, paired with the Casamigos flambé lamb and mushroom bolognese, were chosen because they combine hearty, rustic ingredients with the elegance of fine dining. The earthiness of the sweet potato complements the richness of the Parmesan, while the lamb and mushrooms bring a savoury depth that’s amplified by the Casamigos tequila. The tequila’s smooth, slightly smoky profile adds a layer of complexity that balances the boldness of the bolognese without overpowering it.”
The evening began with the preparation of the Casamigos flambé lamb and mushroom bolognese. Chef Pieragostini demonstrated the technique of sautéing tender lamb with mushrooms, infusing the pan with rich aromas. Guests watched keenly as Pieragostini flambéed the mixture with Casamigos Tequila, adding a distinct, aromatic flavour that elevated the dish. “The moment the tequila hits the pan, you’ll smell the smokiness and caramelisation that [enhances] the bolognese,” Chef Pieragostini explained. Under his guidance, each guest had the chance to try their hand at the flambé technique.
Next came the ravioli. Guests were introduced to the art of creating fresh pasta dough from scratch, a fundamental skill in Italian cuisine. Chef Pieragostini showed how to mix flour and eggs into a silky, supple dough, emphasising the importance of kneading until smooth, “The dough should feel like velvet beneath your fingers,” he advised, encouraging guests to get hands-on as they worked the dough to perfection. After allowing the dough to rest, guests were taught how to roll it thin and cut it into the delicate sheets that would soon become ravioli. For the filling, they prepared a blend of roasted sweet potatoes and freshly grated Parmesan cheese. They carefully spooned the filling onto the pasta sheets, folding them into perfectly formed ravioli and sealing the edges with water to preserve the rich, savoury flavours.
Once the ravioli was cooked to perfection, guests plated their handmade creations, laying the Casamigos flambé lamb and mushroom bolognese over the soft pillows of ravioli. Guests sipped on Casamigos lychee tequila cocktails as they had their sweet potatoes and Parmesan ravioli paired with the Casamigos flambé lamb and mushroom bolognese.
“We specifically chose Casamigos for this event because its versatility allows it to pair beautifully with complex flavours like lamb and mushrooms. The tequila’s smooth finish enhances the richness of the bolognese, while the natural agave notes bring out the sweetness in the ravioli,” explained Casamigos Junior Brand Manager Lasana Wilson.
The night concluded with a classic tiramisù. The delicate layers of mascarpone and espresso-soaked ladyfingers offered a balance of sweetness and bitterness, providing a perfect end to the evening’s Italian-inspired affair.