Longganisa Crostini & Adobo Pasta

For the past number of years, the Ateneo Office of Mission and Identity (OMIOD) has been helping Jesuit scholastics and brothers in our formation by giving us seminars on leadership, management, and the like.

Last November, Godofredo "Gods" Lanuza of Innerview Consulting Services Internation, Inc. gave us another seminar on leadership. During breaks, he and Mrs. Vergara and I would talk about experimenting with food. Today, I was invited to cook for their office for their Christmas party. I decided on a Filipino-Italian theme.

Longganisa Crostini with Sage Cream Sauce
1 baguette, sliced

1 kg. longganisa (garlic sausage), cubed
3 cloves garlic, chopped
1/2 tsp. oregano
some sherry

2 c. whipping cream, chilled and whipped
5 tbsps. ground sage
1/4 c. grated pecorino romano cheese
1 tbsp. white pepper
salt, to taste


Fry longganisa to a crisp, add the garlic and brown. Then add the oregano and sherry. Simmer until the sherry has evaporated. Set aside.

Using a mixer, whip the cream while gradually adding the ground sage, white pepper, salt, and cheese.

To serve, top a toasted baguette with the fried longganisa and serve with a dollop of sage cream sauce.


Adobo Pasta
1/2 kg. pork tenderloin, sliced into strips
1/2 c. red wine vinegar
1/2 c. soy sauce
2 tbsps. sugar
3 tbsps. black pepper
4 cloves garlic, chopped
1 onion chopped
2 sprigs fresh rosemary, chopped
2 tbsps. cornstarch dissolved in
2 tbsps. water

cooked pasta (spaghetti or spaghettini)
olive oil

Sauteé onion in olive oil until tender. Add the garlic. When the garlic turns golden, add the rosemary and then the pork. Sear all sides of the pork before adding the vinegar. Boil the vinegar until the acidity is somewhat reduced. Add the soy sauce and then bring to a boil. Then add the cornstarch solution to thicken. Top over cooked pasta and serve with grated pamesan cheese.