RAMAR FOODS RECIPES
Warm Spinach and Chicken Tocino Salad
By Chef Wayne Despues
Pasta Magnolia Putanesca
By Roman Roxas, California
Thai Longanisa Meatballs with Peanut Dipping Sauce
By Joshua Ives, Massachusetts
Magnolia Longanisa Roll
By Priscilla M. Quinn, North Carolina
Holiday Longanisa Stuffing
By Evangeline Quesada, California
Sweet Pork Longanisa Sausage on Sliced Sourdough
By Chef Wayne Despues
Grilled Pork Tocino Po Boy on Sourdough Baguette
By Chef Wayne Despues
Bangus Almandine with a Calamansi Caper Sauce
By Chef Wayne Despues
Filipino Fajitas with Homemade Rice Wraps
By Chef Wayne Despues
Stuffed Boneless Bangus Belly with Asparagus and Bacon with a Creamy Wasabi, Calamansi Sauce
By Chef Wayne Despues
Smoked Bangus Wrap with Wild Purple Spinach and a Calamansi Cucumber Puree
By Chef Wayne Despues
Champagne Smoked Bangus Pasta Alfredo with Serrano Chile Leaves, Ginger and a Kimchi Slaw
By Chef Wayne Despues
Chicken Tocino Lettuce Wraps
By Chef Wayne Despues
Embotido Sliders
By Chef Wayne Despues
Smoked Bangus Farfalle Noodle Salad
By Chef Wayne Despues
Bangus Belly Ceviche
By Chef Wayne Despues
Smoked Salmon & Milkfish Mousse
By Chef Wayne Despues
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PASTA MAGNOLIA PUTANESCA
By Roman Roxas, California
Ingredients:
2 packages Magnolia® longanisa
1/2 cup extra virgin olive oil
5 cloves garlic
1 can black olives
1 can green olives
1 large onion
5 medium sized tomatoes
1 small can anchovies or 1/2 cup tinapa meat
1/2 stick of butter
1/2 cup sweet relish
1/2 cup tomato sauce
1 lb. linguine pasta (cooked)
1 cup parmesan cheese
Preparation Instructions:
Remove magnolia longaniza form casings, place in a pan with 1/4 cup water. When almost dry, add 1/4 cup EVOO (extra virgin olive oil). Sautee until brown. Take cooked longanisa out of the pan. Add the rest of the EVOO. Sautee onions until transparent, then add garlic, be careful not to burn. Add anchovies or tinapa meat. Add olives and relish. Cook for 3 minutes. Add tomato sauce and tomatoes, cook to simmer, melt the butter. Add 1/4 cup to the sauce.
Boil pasta with 2 quarts water and 3 tbs salt.
Cook al dente. Drain pasta.
Serve sauce over pasta and add the remaining cheese on top.
 
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