Tag Archives: dinner

Herb Marinated Roasted Sweet Potato Bites by Chef Fabio Viviani

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Match.com & Fabio Viviani: Spice up your date night with romantic Italian recipes

Fabio Viviani, a favorite chef from Bravo's "Top Chef"

Hello everyone – this is Fabio Viviani and while you may recognize me as a professional chef from Bravo’s “Top Chef”, the truth is that my best education came from the knowledge and skills I learned in the kitchen beside my mother and grandmother – the leading ladies in my life. What motivates me most in the kitchen is attempting to carry on the legacy that these wonderful women left behind: creating delicious, home-style Italian comfort food straight from the heart, to the souls of those I love.

In addition to being a proud mama’s and grandma’s boy, I pride myself on cooking with passion and love. Today I’m announcing an exciting new partnership with Match.com (Ok, so you’re wondering what this is all about, aren’t you?). No, I’m not a relationship expert (though I’m not ruling out the fact that I might have a few tricks up my sleeve – I am Italian after all!). You don’t have to worry (yet!) about ‘Fabio’s Top 10 list of how to score the meatball of your dreams.’  I actually have the pleasure of working with Match.com to help bring to life the awesome connection between love and food.  I’m sure many of you will agree that the best meals you’ve ever eaten are those that were made with love, with heart and soul. Continue reading

Fabio Viviani’s Shrimp Incazzati (Spicy Prawns)

Shrimp Incazzati by Chef Fabio Viviani

Also known as “Pissed off prawns”, this dish is a quick, fuss-free food for any seafood lover. The shrimp is easy to eat and perfect with a beer or a great glass of wine. This is a 3 minute fix! -Fabio

Shrimp Incazzati

Serves 2

Ingredients

  • 2 cloves of garlic
  • 1 tsp. red pepper flakes
  • 1/2 of a shallot
  • 2 tbs. extra virgin olive oil
  • 20 cherry tomatoes, halved
  • Basil
  • 1 lb. prawns or large shrimp (peeled and de-vained)

Instructions

1. In a coffee or spice grinder, grind the garlic, chili flakes, and shallot.

2. In a medium (and deep) saute pan, add 2 tbsp of olive oil over medium heat. Once warmed, add in the mixture from the grinder and carmelize for about 10 minutes. Add in the cherry tomatoes and the fresh leaves of basil.

3. Bring the fire to high and once the tomatoes start to cook, add in the Prawns or big shrimps. Once cooked (they will change in a pink color; about 3 minutes each side), let the dish rest for about 5 minutes.

4. Now grab them by the tail and eat them away! Make sure you have some cute napkins with some water and lemon juice squeezed onto them- this will remove any shrimp smell from your fingers. Enjoy!

Fabio Viviani’s Balsamic and Gremolata Meatballs

Balsamic and Gremolata Meatballs by Chef Fabio Viviani

These meatballs are tangy, healthy, and have a nice kick. They are perfect to pair with a light white wine for a good start to a saucy night! -Fabio Viviani

Balsamic and Gremolata Meatballs 

Ingredients

Meatballs:

  • 1 lb. ground beef
  • 4 oz. ricotta cheese
  • 1 egg, beaten
  • 1/2 cup plain breadcrumbs
  • Crushed red pepper
  • Salt and pepper

Gremolata:

  • 1/2 cup flat leaf parsley
  • zest of 1 lemon
  • 1 tbs. plain breadcrumbs
  • Balsamic vinegar

Instructions

1. Preheat your oven to 375 degrees.

2. In a mixing bowl, combine the pound of ground beef with 4 oz of ricotta cheese, 1 egg, salt and pepper and ½ cup of breadcrumbs. If you like a little spice, add 1 tbsp of chili flakes in the mixture. With the help of a spoon or an ice cream scoop, shape the meatballs. Place them on a baking sheet lined with aluminum foil and space them evenly.

3. Place the baking sheet of meatballs into the warm oven and cook them for about 20 minutes; then let them rest for 5 minutes.

4. In the meantime, mix the fresh parsley with the lemon zest, salt and pepper, and 1 tbs. breadcrumbs.

5. Drizzle the meatballs with 2 tbsp of thick, aged balsamic vinegar and top with the gremolata (parsley and breadcrumb mixture).

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