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Fabio Viviani Recipes

Posted on Dec 19, 2014 12:00pm


Fabio Viviani, who is promoting his new cookbook - "Fabio's American Home Kitchen" - which includes more than 125 recipes from different regions of the U.S. with Fabio's own Italian spin, prepares an elegant holiday meal that you can make at home!

Recipes by Fabio Viviani

tenderloinWhole Beef Tenderloin, Peppered and Grilled

Ingredients:

2 Tablespoons ground white pepper
2 Tablespoons freshly ground black pepper
2 Tablespoons red or pink peppercorns
2 Tablespoons garlic powder
¼ Cup extra-virgin olive oil
2 Tablespoons chipotle paste
Kosher salt
One 6-to 7-pound whole beef tenderloin, trimmed and tied

Directions:

1. In a bowl, combine the white pepper, black pepper, pink peppercorns, garlic powder, olive oil, chipotle paste, and salt, and using either a brush or your hands (which is what my family prefers), massage and coat the meat with the mixture.
2. Prepare a medium-hot fire on the grill or heat a flat top on your stovetop that is big enough to fit the whole loin.
3. Preheat the oven to 325°F.
4. Grill the meat over the hottest part of the grill or flat top, turning it as a good brown crust develops. Grilling time will vary depending on your grill and heat. When the meat is browned all over, stick a thermometer in and put it in the oven to cook until the internal temperature reaches 120°F for rare or 130°F for medium-rare. Check the temperature after the first 10 minutes to make sure you don’t overcook it.
5. Remove the meat from the oven and let it rest for 15 minutes. Slice and serve.

potatoesRoasted Scalloped Potatoes with Creamy Sun-dried Tomato Pesto

Ingredients:

3-pounds baking potatoes
1 Cup sun-dried tomato pesto (recipe follows)
Kosher salt and freshly ground black pepper
2 Cups shredded Fontina cheese
3 Tablespoons fresh chopped flat-leaf parsley
1 Cup heavy cream

Directions:

1. Position a rack in the center of the oven and preheat the oven to 425°F. Lightly oil a baking dish large enough to hold the potatoes. Cut the potatoes into 1/3-inch rounds. Bring a pot of water to a boil, then add the potatoes and cook for about 10 minutes, or until they are barely fork-tender. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper.
2. Put one layer potatoes in the baking dish, sprinkle with the Fontina, then put another layer of potatoes on top and another layer of cheese. Continue until you have 3 layers, finishing with cheese. Sprinkle the parsley on top.
3. Heat the cream in a small pot until just to the boiling point. Pour it over the potatoes then cover the pan tightly with aluminum foil. Bake for 30 minutes. Halfway through the baking time, lower the oven temperature to 375°F, uncover the pan, and continue to bake until the cheese is bubbling and starting to brown.

Sun-dried Tomato Pesto

Ingredients:

2 Cups sun-dried tomatoes
1 Cup grated pecorino Romano cheese
¼ Cup pine nuts
2 Tablespoon extra-virgin olive oil
½ Cup fresh basil leaves
¼ Cup flat-leaf parsley (you can keep the tender stalks in if you want, or just use leaves)
¼ Cup baby spinach
3 garlic cloves, smashed and peeled
Kosher salt and freshly ground black pepper

Directions:

1. In a food processor, blitz the tomatoes, grated cheese, pine nuts, olive oil, basil, parsley, spinach, garlic, and salt and pepper to taste until paste forms. If needed add a touch of water or oil to thin out to your liking.

fritters​Vanilla Fritters with Prosecco Cream

Ingredients:

2 Cups light olive oil, for frying
4 Tablespoons (1/2 stick) butter
1 Cup milk
2 Tablespoons sugar
4 teaspoons pure vanilla extract
Finely grated zest of 1 lemon
Pinch of Kosher salt
1 2/3 Cup flour
4 eggs, separated
½ Cup confectioners’ sugar
½ recipe Fabio’s Prosecco Cream (recipe below)

Directions:

1. Preheat the oil in a deep saute pan to 375°F. Line a sheet pan with paper towels or set a wire rack over a sheet pan.
2. Melt the butter with the milk in a saucepan over low heat. Add the sugar, vanilla, lemon zest, and salt. Remove the pan from the heat and stir in the flour with a whisk, making sure there are no lumps. Using a hand mixer or a lot of elbow grease, beat in the egg yolks one by one.
3. Beat the egg whites in a separate bowl until stiff and carefully spoon the foam into the batter. Stir to combine, then use the mixer again to fully combine the ingredients.
4. Using an ice cream scoop, spoon small balls of dough into the hot oil. Fry the fritters for a few minutes, turning them often until golden brown and cooked. Transfer them to the paper towel-lined baking sheet or rack to cool, then dust with confectioners’ sugar. Serve with Fabio’s Prosecco cream.

Fabio’s Prosecco Cream

Ingredients:

10 egg yolks
½ Cup sugar
1 Cup Prosecco
Finely grated zest of 1 orange
1 Cup heavy cream, whipped

Directions:

1. In a heavy saucepan, beat the eggs and sugar with a portable mixer until thick. Gradually beat in the Prosecco. Place the saucepan over low heat. Beat on low speed with the mixer for 2 minutes. Continue beating over low heat until the mixture reaches 160°F, about 6 minutes.
2. Cool instantly by putting the pan into a larger bowl filled with ice water. Add the orange zest, and stir in the whipped cream and continue to cool. Cover with plastic wrap and store in the refrigerator until ready to use.


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