LET'S COOK!!
I am really getting anxious to get my own ipad now! Would you like to have your very own personal chef helping you out in your kitchen? Yea, I would too! Unfortunately I don't have an iPad or iPhone, but for those of you that do, you've gotta hear me out.Fabio Viviani, if you don't already know, is a fan favorite from season 5 of Top Chef. He has put together an ipad and iphone app that is and will be available at the app store. This is the next best thing to him knocking at your door and cooking with you in your kitchen.
Let’s Cook! features:
More than 5 hours of video right at your finger tips (no streaming required)
16 step-by-step video recipes in full HD
100+ recipes hand-selected by Chef Fabio
A dozen of Chef Fabio’s cooking and entertaining tip and menu suggestions
You can read more about the apps or download them by clicking here. Here is a sneak peak video :)
Exclusive Mushroom Fettuccini recipe!
FRESH FETTUCCINE WITH CRISPY PANCETTA, SAUTÉED MUSHROOM AND CHERRY TOMATO
by Chef Fabio Viviani
Serves 2, double ingredients for 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
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
Preheat oven to 475°. Drizzle tomatoes with Bertolli Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Arrange in baking pan and roast 5 to 10 minutes or until wilted.
Sauté pancetta with Bertolli 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, approx. 5 to 8 minutes.
Add cooked fettuccine to sauté pan and remaining broth. Increase heat and drizzle with Bertolli Extra Virgin Olive Oil. Add parsley. Simmer 2 to 5 minutes.
Top with shaved Parmesan and serve.
by Chef Fabio Viviani
Serves 2, double ingredients for 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
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
Preheat oven to 475°. Drizzle tomatoes with Bertolli Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Arrange in baking pan and roast 5 to 10 minutes or until wilted.
Sauté pancetta with Bertolli 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, approx. 5 to 8 minutes.
Add cooked fettuccine to sauté pan and remaining broth. Increase heat and drizzle with Bertolli Extra Virgin Olive Oil. Add parsley. Simmer 2 to 5 minutes.
Top with shaved Parmesan and serve.
I received this product for the purpose of review. The opinions in this post are 100% my own and may differ from yours.
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