italian recipes and more from fabio viviani

recipes and fun posts from fabio viviani. everyone's favorite italian top chef.

[fabioviviani]

vegetarian cooking class at @osteria_firenze this sunday july8th & @cafefirenze july 15th

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jacopo and i doing 5 mile run in aspen! epic

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and more specials i forgot to mention in first video at cafe firenze and osteria firenze!

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restaurant specials at cafe firenze and osteria firenze!

[fabioviviani]

Cashew Pork Tenderloin with Balsamic Lentils

Serves: 4

Ingredients:

1 cup raw lentils, rinsed 2 cloves of Garlic 2 sprig of rosemary Salt and Pepper to taste 3 tbsp Extra light olive oil 1 pork tenderloin (1 1/4 lb) 3 tbsp Balsamic vinegar 1 tsp Dijon mustard 2 celery stalk, finely chopped 1 small red onion, chopped 1 cup cashew nuts, toasted 2 tbsp fresh Oregano, chopped

Directions:

1) Heat oven to 400 degrees.

2) Bring 3 cups of water to a boil. Add the lentils, Garlic, Rosemary and 1 tsp salt; simmer, stirring occasionally, until tender for 20-25 mins. Drain.

3) Add 1 tbsp of the oil in an ovenproof skillet over medium-high heat. Season the pork with salt and pepper and cook, till brown on all sides, then transfer to the oven and roast until cooked through, for about 10 minutes, let rest for 5 more.

4) In a large skillet add the remaining 2 tbsp oil, and add celery, carrot, onion, Cashew and Oregano, and cook till caramelized.

5) Transfer to a bowl and add the rest of the ingredient and serve with the pork.

6) ENJOY!!

[fabioviviani]

Fabio’s Chicken Cacciatore (Top Chef Episode)

Fabio’s Chicken Cacciatore (Top Chef Episode)

Ingredients:

1 red onion, chopped 5 garlic cloves crushed 1/2 pound sliced Button Mushroom 2 tablespoon Extra Virgin Olive Oil 15 ounces canned tomatoes, diced 1.5 cup Red WIne 1 cup Chicken Stock 1/2 tsp Rosemary 2 tsp teaspoon Oregano Salt and Pepper 1 whole chicken cut in 1/16th 1/2 cup all purpose flour 2 tablespoons Extra frying light Oil

Directions:

1) Saute onion, garlic and mushrooms in 1 tablespoon olive oil until Caramelized 2) Add wine and chicken stock and simmer and reduce for 15 minutes. 3) Add tomato and seasonings. 4) Dredge chicken in flour and brown pieces in 2 tablespoons olive oil until golden. 5) Transfer to an ovenproof casserole dish, cover with sauce. 6) Bake at 375 for 30 to 45 minutes till chicken is ready

ENJOY!

[fabioviviani]

Penne with Zucchini, Ricotta Salata and Mint Serve 6 Ingredients: 2 lbs small zucchini grated with the large part of a cheese grater 3 tbsp Extra-virgin olive oil Pinch of Salt and Black Pepper 3 tbsp Aged balsamic vinegar 1/2 cup fresh mint leaves, thinly sliced 21 pinches of dried crushed red pepper 2 lbs penne 3 tbsp extra-virgin olive oil 1 cup crumbled ricotta salata Directions: 1) Sautee zucchini until tender in a bit of olive oil, about 5 minutes. 2) Cook pasta in large pot of boiling salted water until tender but still firm to bite. 3) Drain all but 1 cup. Add pasta and water to zucchini mixture in the sauté pan, then add the rest of the ingredient but the ricotta and cook 3 minutes more. 4) Season to taste with salt and pepper. Finish with ricotta salata

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Linguine alle Vongole – Lunguini Clams Serves 4 Ingredients: Homemade pasta dough rolled and cut in ½ inch ribbons 4 tbsp of extra virgin olive oil 1 cup fish broth or clam juice 2 lbs fresh or small clams in shells 5 cloves of Garlic crushed 1 tbsp of butter ½ cup fresh parsley chopped 10 small leaf of basil 1 cup dry white wine Directions: 1) In 3-quart saucepan cook with 2 tbsp of olive oil, garlic on medium fire, Add the wine, deglaze and completely reduce 2) Add the broth and the clams and bring the fire on medium/low 3) Add the butter and boil gently, uncovered, for about 20 minutes or until sauce is desired consistency, stirring occasionally. 4) Boil the linguini in salted water for only 2 minutes, drain them and add them to the pasta sauce, bring fire on high 5) Heat through, till the sauce is reduced and the pasta is coated 6) Drizzle with the rest of the olive oil and top with fresh chopped parsley

[fabioviviani]

Nutella Biscuits

Nutella Biscuits Ingredients: 2 cup of Flour 2 tsp of Baking Powder 1 tsp of Salt 3 tsp of Butter at room temperature 4 tbsp of Nutella 3/4 cup of Milk Directions: Starting by combined all the dry ingredients Add Butter and Nutella Blend, then add Milk Mix and place the Dough on top of a floured board and knead few times Pat to 1 inch thickness and cut with Biscuits cutter Place them in a oven tray Bake at 450 for about 15 minutes

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Roasted Vegetable Padella

Roasted Vegetable Padella Ingredients: 1 Tbs Bertolli Classico Olive Oil or any other Mild Flavor olive Oil 2 large onions, peeled and cut into quarters 4 large stalks celery, cut into small dice 4 large carrots, peeled and cut into 2-inch pieces 1 large acorn squash, peeled, cut in half, seeded, and cut into large chunks 8 cloves garlic, peeled and left whole, optional 3 potatoes, peeled 2 scallions, trimmed and thinly sliced, optional Salt and freshly ground black pepper 1 Tbs chopped fresh Sage, 1 Tbs chopped fresh thyme, 5 medium-size ripe tomatoes, cut into quarters, or 2 cups canned whole tomatoes, chopped 2 Tbs flour 4 cups chicken stock or vegetable stock Directions: 1) Preheat oven to 400 degrees. Grease the bottom of a large flameproof roasting pan with oil. Place onions, celery, carrots, squash, garlic (if desired), potatoes, and scallions in pan. Stir well; add salt, pepper, sage and thyme. 2) Roast, stirring once or twice, for 30 minutes. Remove from oven and gently stir in tomatoes. Reduce temperature to 350 degrees and roast for another 15 minutes. 3) Remove pan and place it over two burners set on medium-high heat. Sprinkle flour onto vegetables and mix well. Cook for 2 minutes, stirring constantly. Gradually add stock and bring to a boil. 4) Taste; add salt and pepper if desired. Place pan back in oven. Roast 15 minutes until sauce is thick and vegetables are cooked. Serve hot.

[fabioviviani]

Pulled Beef and Barely Soup Serves 6 Ingredients: 4 lb. chuck roast cut into 1-inch cubes & patted dry ½ c extra light olive oil 2-½ qt. beef broth I onion -diced 2 large carrots -sliced into ½ inch slices 2 celery stalks –sliced 1 parsley root –diced 1/3 c fresh parsley -minced 1 c barley 4 thyme sprigs 2 whole cloves 1tsp salt +more to taste Directions: 1) Heat up 3 tbsp. of the olive oil in a large heavy bottom pan (cast iron works great) and brown the beef on all sides. Transfer to a paper towel lined plate & keep warm. 2) Work in batches as to not overcrowd the meet and add a little bit of oil in between if necessary. 3) Wipe the pan clean with paper towels and add another 4 tbsp. of the oil. Add the onion, parsley root, cloves herbs and sauté together for 5 minutes. Return the meat to the pot, pour in the broth, partially cover with a lid and allow it to cook for about 2 hours. 4) Add the sliced carrots, celery and barley and let it simmer for another 30 minutes or until the vegetables and barley are tender and the meat is falling apart. Remove from heat and discard the bay leaf, thyme sprigs and cloves. 5) Ladle into bowls and serve hot with a sprinkling of minced parsley.

[fabioviviani]

Easy Chicken Tortilla Soup Serves 4 Ingredients: 4 c Bertolli Classico olive oil 10 flour tortillas 1 lb. roast chicken –shredded 1 tbsp. dry oregano 28 oz. can diced tomatoes 1 green bell pepper- diced 1 ½ qt. chicken broth The juice from ½ lime 4 scallions –sliced 1/c c fresh basil –chopped 1 tsp. ground cumin 1 tsp. salt + more to taste ¾ c Queso Blanco cheese –grated 1 large avocado –seeded & diced Cilantro leaves for garnish Sour cream for serving Directions: 1) Heat 3 tbsp. of the olive oil in a heavy bottom pot and sauté the onions and peppers with a pinch of salt until translucent. 2) Add the tomatoes, cumin, oregano and broth and bring to a gentle simmer and cook for 30 minutes. Add the shredded chicken to the pot and cook just until warmed through, a few minutes. Remove from flame, adjust seasonings and stir in the chopped basil and lime juice. 3) Meanwhile heat up the rest of the oil in a pot over high heat. Add the tortilla strips and fry until golden brown. Transfer to paper towels to drain. 4) Ladle the soup into bowls, top with a few tortilla strips, some diced avocado, a dollop of sour cream, some of the cheese and green onions. Garnish with a cilantro leaf.

[fabioviviani]

Spaghetti Carbonara with Pork Belly and Fresh Peas Spaghetti Carbonara with Pork Belly and fresh Peas Serve 4-6 Ingredients: Pork belly: ½ tsp coarse kosher salt ½ tsp pepper, crushed 1 pound fresh pork belly 1 diced onion 1 diced carrot ½ celery stalk, diced 5 garlic cloves, peeled, smashed 2 tbsp dry white wine ½ cup low-salt chicken broth 2 tbsp olive oil 1 garlic clove, minced ¼ cup dry white wine Spaghetti Carbonara: ½ cup heavy cream 1 pound spaghetti 1.5 cups shelled fresh or frozen peas 4 large eggs yolk ½ cup freshly grated Parmesan cheese, divided Directions: 1) Rub pork with coarse salt and pepper 2) Preheat oven to 300 place pork belly in large ovenproof saucepan. Add onion, next 5 ingredients, 2 tbsp wine, and chicken broth. Bring to boil, cover, and transfer to oven. 3) Cook until pork is very tender when pierced with fork, turning every 30 minutes, about 2 hours. 4) Discard any fat on surface or the bottom of the of pork. Heat oil in heavy large skillet over medium-high heat. 5) Add pork belly and cook until browned on all sides, stirring often, about 10 minutes, set aside Spaghetti: 1) Cook in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add peas; cook 1 minute longer. 2) Meanwhile, whisk eggs in large bowl. Add ¼ cup Parmesan and the cream; set aside. Drain pasta, reserving 1 cup cooking liquid. Whisk ¼ cup hot cooking liquid into egg mixture. Add pasta; toss to coat. 3) Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Season generously with black pepper. Divide among bowls and serve.

[fabioviviani]

Mashed Potatoes: Fabio’s Mom’s Style

Mashed Potatoes: Fabio’s Mom’s Style Ingredients: 6 Russet potatoes, peeled and cut each in 6 pieces 6 cloves of peeled Garlic 4 tbsp of melted Butter 2 tsp of Salt ½ tsp of Grated fresh Nutmeg 1.5 cup of Heavy Cream ½ cup of grated Parmesan Cheese 1.cup of Bertolli Extra Virgin Olive Oil ( or any other strong flavor Olive Oil ) Directions: 1) Boil the potatoes in water with the Garlic cloves and strain them once the Potatoes are fully cooked 2) Place Garlic and Potatoes in a kitchen Mixer with the Paddle attachment 3) Add all the rest of the ingredient making sure that the Cream is hot 4) Paddle on a nice speed so the mixture will be smooth and even 5) Top with a strong Extra virgin Olive Oil

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Italian Minestrone Soup with Butternut Squash Serves 4 Ingredients: 2.5 qt. chicken broth or vegetable broth 3 tbsp. Bertolli Classico Olive Oil 1 onion diced 3 garlic cloves finely chopped 1 carrot –diced 3 celery stalks diced 1 large butternut squash cut into 1 inch cubes 1 bunch Swiss chard rinsed and chopped 4 of the Swiss chard stems diced 3 thyme sprigs 2 bay leaves 1 x 15 oz. can diced tomatoes 2 cups fusilli pasta 20 basil leaves thinly sliced or torn Salt to taste Directions: 1) Heat up the olive oil in a large heavy bottom stockpot. Add the onion with a pinch of salt and sauté until translucent. 2) Add the garlic, carrot, celery, Swiss chard stems and butternut squash and give them a good stir. 3) Add the thyme and bay leaf and cook for another 10 minutes until the vegetables are tender. 4) Pour in the stock and diced tomatoes and bring to a simmer. Cook for 20 minutes then add the pasta. 5) Cook another 10 minutes or until the pasta is al dente. Stir in the chard and let it wilt for a couple minutes. 6) Remove from heat , discard the thyme and bay leaf, adjust seasoning then ladle into bowls and serve sprinkled with some basil and freshly grated Parmiginano Reggiano.

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Dark Beer and Black Pepper Braised Short Ribs Serves 3/4 Tips: •When slow cooking, always use meats that have some fat or will be a dry disaster. •Always brown the meat first to seal the juice in. This caramelization is key to making flavor-packed short ribs! •Don’t place cold meat in the slow cooker, use it to keep food warm. •Dark beer and cracked pepper bring out the caramels and deep flavors in short ribs. •Reducing beef stock helps concentrate the flavors in your slow cooker. A little goes a long way. Ingredients: 1.5 pounds boneless beef short ribs 1 tsp. kosher salt 2 tsp. ground black pepper 1 cup all-purpose flour 2 Tbsp. extra virgin olive oil 1 Tbsp. butter 2 ea. onions, sliced 5 ea. garlic cloves, smashed with a knife 6 fl. oz (about ½ of one bottle or can) stout beer 1 quart beef stock 1 sprig rosemary Method: 1) Reduce the quart of beef stock to one cup in a shallow sauce pan or deep sauté pan and set aside. 2) Season the short ribs with salt and pepper, and then dredge in flour until well coated. 3) Heat the olive oil in a Dutch oven over medium-high heat. 3) Cook the dredged ribs until browned on each side, about 5 minutes per side. 4) When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later. 5) To a slow cooker, add the onion as a bed, then add seared short ribs. Add as well any juice or drippings reserved from the pan. 6) Cover the ribs with smashed garlic cloves, fresh herbs, butter, salt and fresh cracked pepper. 7) Add the stout beer and reduced beef stock. 8) Place the lid on the slow cooker and set to high. 9) Cook for approximately 6 hours or until tender. 10) Top short ribs with sauce made from cooking them.

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Pappardelle with Bolognese Sauce Serves 4 Ingredients: bolognese sauce 5 tbsp butter 7 tbsp extra-virgin olive oil 2 cups chopped onions 2 tbsp of rosemary sprig 1 & 1/4 cups chopped celery 3/4 cup chopped carrot 2 large garlic cloves, chopped 1.5 pounds ground beef 2 cups dry red wine 3/4 cup tomato paste 2 cup fresh crushed tomato from a can 1 cup freshly grated parmesan cheese plus additional for passing 1 lbs of homemade Fettuccini Directions: 1) Melt butter with oil in heavy large pot over medium heat. Add next 5 ingredients. 2) Saute until vegetables are soft but not brown, 12-14 minutes. Add beef, increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, for about 15 minutes. 3) Stir in the wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, for about 1 hour and 15 minutes. Season with salt and pepper.