Celebrity chef comes to Chicago


 
 

By Mandy Fayne

Kids in the Kitchen
 

Here is a healthy and delicious recipe from Celebrity Chef Fabio Viviani of "Top Chef" Season 5. Chef Fabio will be cooking up some of his favorite recipes on Saturday, Aug. 17 at two Mariano's Markets!

He will be at the Mariano's, 1720 Milwaukee, Vernon Hills, from 11 a.m.-12:30 p.m. and Mariano's, 40 S. Halsted, Chicago, from 3-4:30 p.m. Hope to see you there!

Lucky viewers will see Fabio on-site cooking up his homemade fettuccine pasta with a crispy pancetta. He also will share his personal recipe tips for making delicious and healthy meals with olive oil at home.

Fettuccine samples will be available to the first 50 people in attendance. Attendees will receive complimentary olive oil sachets and recipe cards to try in their own kitchens.

Chef Fabio Viviani's recipe

Fresh fettuccine with crispy pancetta, sautéed mushrooms and cherry tomato

Serves two, double ingredients for four servings

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients:

  • 2 cups cherry tomatoes (20 small), halved and seeded
  • 2 Tbsp. Bertolli Extra Virgin Olive Oil
  • Salt and fresh ground black pepper
  • 2 ounces pancetta or bacon, diced
  • 1 Tbsp. Bertolli Extra Light Tasting Olive Oil
  • 4 to 5 cloves garlic, finely chopped
  • 12 ounces oyster mushrooms, very thinly sliced
  • 1/2 cup chicken broth, divided
  • 8 ounces fresh fettuccine
  • 2 Tbsp. chopped fresh parsley
  • Shaved Parmesan cheese

Directions:

Preheat oven to 475 degrees. Drizzle tomatoes with Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Arrange in baking pan and roast 5-10 minutes or until wilted.

Sauté pancetta with Extra Light Tasting Olive Oil over medium-high heat until crisp. Season with fresh ground black pepper and very little salt. Add garlic and mushrooms and sauté until golden brown.

Add roasted tomatoes and 1/4 cup broth to sauté pan. Reduce heat and simmer uncovered.

Add fettuccini to boiling water over high heat, stirring occasionally until it floats, about 5-8 minutes.

Add cooked fettuccine to sauté pan and remaining broth. Increase heat and drizzle with Extra Virgin Olive Oil. Add parsley. Simmer 2-5 minutes.

Top with shaved Parmesan and serve.

 
 
 







 
 
 
Copyright 2014 Wednesday Journal Inc. All rights reserved. Chicago web development by liQuidprint