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DELICIOUS Summer Dishes




I talian food is at the top of many people’s list of favorite cuisines — and for good reason. Chef Fabio Viviani, “Top Chef” contestant and Owner and Executive Chef of

Chef Fabio Viviani

Chef Fabio Viviani

Firenze Osteria Italian Restaurant

and Martini Bar in Los Angeles, knows that the combination of fresh ingredients, flavorful herbs and healthy, high quality olive oil makes Italian cuisine a go-to choice for al fresco summer dining.

To bring families together for a summer meal, Chef Fabio has created delicious summer recipes that can be made indoors or on the grill while showcasing the versa tility and flavors of Bertolli Olive Oil’s premium line of olive oils.

In addition to these recipes, here are more easy ways to enjoy the classic Italian taste of olive oil every day:

ƒ Serve a simple appetizer of fresh bread

with extra virgin olive oil. Pour the oil

in a bowl for dipping and season with

cracked pepper or fresh herbs.

Filet with Farro Salad

Filet with Farro Salad

ƒ Create a simple yet flavorful marinade

of classico pure olive oil combined

with either lemon juice or wine vinegar

to flavor meats, poultry and fish.

ƒ Toss your favorite unsalted nuts in a

sandwich bag with extra light tasting olive oil to coat lightly, then add a

sprinkle of salt for an extraordinary

taste.

To get full recipes created by Chef Viviani, visit www.BertolliOliveOil.com. Olive Oil Health:
Did You Know?

Not only revered for its taste, olive oil has long been a part of healthy cooking. Since olive oil is low in saturated fat and is naturally cholesterol-free, it adds flavor while boosting nutritional value.

Swap It Out:
Using three-quarters

of a teaspoon of olive oil for every one teaspoon of butter or

margarine cuts the fat in recipes

by 25 percent.

Get Rich:
Olive oil is rich in

Grilled Chicken Skewers with Sausage and Pancetta

Grilled Chicken Skewers with Sausage and Pancetta

antioxidants, also known as polyphenols, which have cancerfi ghting properties, especially

when consumed as extra virgin

olive oil.

For more about cooking with olive oil, visit www.BertolliOliveOil.com. Roasted Tomato
& Zucchini Salad
by Chef Fabio Viviani Serves 4

6 Roma tomatoes
4 zucchini

Bertolli Extra Virgin

Olive Oil
2 garlic cloves, minced

Salt and pepper (to taste)
2 6-ounce balls of buffalo

mozzarella, cut into

3/4-inch slices
Approximately 10 large

leaves of fresh basil

Shaved Parmesan cheese

Dressing

1 tablespoon balsamic vinegar
1/2 cup Bertolli Extra Virgin

Roasted Tomato & Zucchini Salad

Roasted Tomato & Zucchini Salad

Olive Oil

1 clove garlic, minced

1/2 teaspoon paprika

Cut tomatoes into 1/2-inch slices, and zucchini lengthwise into 1/8-inch ribbons. Season both with minced garlic, salt and pepper and drizzle with olive oil. Roast on grill with cut side up for about 10 minutes, or until nice and evenly roasted.

To assemble the salad:
Place the tomato, zucchini (folded) and mozzarella on top of each other, like a tower, with a basil leaf in between layers. Season layers with salt and pepper and a drizzle of dressing. Sprinkle with shaved Parmesan on top. Grilled Chicken Skewers
with Sausage and Pancetta
by Chef Fabio Viviani Serves 4

3 chicken breasts (cubed)

5 to 6 sausages

8 to 10 thin slices of pancetta

Sauce

20 cherry tomatoes (cut in half)

Handful of fresh basil

(chopped)
4 tablespoons Bertolli Extra

Light Tasting Olive Oil

Salt and pepper (to taste)

Alternate pieces of chicken and sausage on metal or bamboo skewers and brush with olive oil. Wrap skewers with slices of pancetta, approxi mately two pieces per skewer.

Place on grill. Grill until chicken is cooked, approximately 5 to 10 minutes.

In a cast iron pan on grill, place cut tomatoes, basil and olive oil. Sauté until tomatoes are almost stewed. Season with salt and pepper.

Place the cooked skewers on a plate and top with cherry tomato sauce. Garnish with fresh chopped basil.

Note:
If using bamboo skewers, soak skewers in water for one-half to one hour, to avoid burning on the grill. Filet with
Farro Salad
by Chef Fabio Viviani Serves 4

1 8-ounce filet mignon

8 ounces farro or couscous
10 cherry tomatoes, quartered

1 zucchini, diced
2 tablespoons Bertolli Extra

Virgin Olive Oil
5 to 6 leaves basil, sliced in half

lengthwise

1 cup shaved Parmesan

1/2 cup pine nuts

Salt and pepper

Season filet with salt and pepper and grill to medium rare. Let the meat rest. Slice meat when you are ready to serve.

Prepare farro by cooking in salted boiling water for 12 minutes and drain.

Mix farro with the remaining ingredients in serving bowl. Serve on plate and place sliced filet on top.

All recipes courtesy of Fabio Viviani, owner
and Executive Chef of Firenze Osteria Italian
Restaurant and Martini Bar.


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