Tag Archives: recipe

Herb Marinated Roasted Sweet Potato Bites by Chef Fabio Viviani

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Fabio Viviani’s Chicken Piccata with Prosciutto

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Fabio Viviani’s Roasted Whole Chicken with Lemons

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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).

Fabio Viviani’s Gnocchi de Patate: Pasta with Cherry Tomatoes and Basil

Gnocchi de Patate by Chef Fabio Viviani

These are called “Pillows of Love” in Italian. It is a great dish because it’s easy to make and perfect for two people. You both can work on the gnocchi as well as the sauce, so put your match to work! -Fabio 

Gnocchi de Patate

Ingredients

Pasta:

  • 3 cups all-purpose flour
  • 2 cups Parmesan cheese, grated
  • Salt & Pepper
  • 2 lbs. potatoes, baked for 45 mins at 400 degrees, cooled, and mashed

Sauce:

  • 25-30 Cherry tomatoes, whole
  • 10 fresh basil leaves, chopped
  • Crushed red pepper
  • Extra Parmesan for topping
  • Salt and pepper

Instructions

1. In a stand up mixer with a paddle attachment, combine the flour and Parmesan with a pinch of salt and a pinch of pepper; mix well. Add the mashed and cooled potatoes into the mixer and let mix for about 5 minutes on medium until the dough is nice and unified.

2. Remove the dough from the mixer and roll into one ball. Cut the mass in fist-sized balls and roll them with the palm of you hand until forming a cigar shaped roll. With the help of a knife, cut dumplings about ½ inch in length.

3. In the meantime, add 2 tbs. of extra virgin olive oil into a medium saute pan. Once warmed, add the cherry tomatoes and cook over medium heat until cherry tomatoes are blistered, about 10 minutes. Add pinch of salt, some crushed red pepper and 10 basil leaves, set aside.

4. In a pot of salted boiling water, cook the Gnocchi until a few of them are floating. Add them to the tomatoes and cook them on medium heat for about 3 minutes. Top with extra Parmesan.

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