Fabio Viviani Recipes

Posted on Jan 13, 2015 10:00am

Chef Fabio is back in THE TALK kitchen to cook a meal for us from his new cookbook, "Fabio's American Home Kitchen," which includes more than 125 recipes from different regions of the United States with an Italian spin. 

All Recipes by Fabio Viviani.

pork roastPork Roast Braised with Sweet Wine and Oranges

Serves 8


• 3 garlic cloves, crushed

• 2 tbsps. fresh rosemary

• 2 tbsps. minced fresh tarragon

• Kosher salt and freshly ground black pepper

• 5 pounds boneless pork roast

• 3 tbsps. extra-virgin olive oil

• ½ cup vegetable stock

• 5 oranges divided into segments, or 2 cups drained canned mandarin oranges

• ½ cup sweet white wine

• 1 cup panko bread crumbs


1. Preheat oven to 400 F.

2. Combine the garlic, rosemary, and tarragon with a pinch each of salt and pepper. Rub it all over the meat.

3. Pour the olive oil into a baking dish, then put in the meat. Place in the oven and cook for 10 to 15 minutes.

4. While the meat is cooking, heat the vegetable stock to boiling. Remove the pan from the oven; add the stock and the oranges. Reduce the oven temperature to 300 F and return the pork to the oven. Continue cooking, uncovered, for 2 ½ to 3 hours, basting with the wine every 30 minutes.

5. When the meat is done, transfer it from the pan to a carving board. Add the bread crumbs to the pan juices and stir to combine. Slice the meat and serve it on a platter with the bread-crumb sauce over it.

potatoesBaby Potatoes Roasted in Parchment Paper

Serves 6


• About 30-40 baby potatoes (any colors you like)

• 20 fresh mint leaves

• 2 tbsps. Fresh rosemary

• 4 garlic cloves, crushed

• 2 tsps Kosher salt

• 2 tsps freshly ground black pepper

• 3 tbsps olive oil


1. Preheat the oven to 375 F. Place 2 sheets of parchment paper onto a roasting pan.

2. In a bowl, toss together potatoes, mint, rosemary, garlic, salt, pepper, and olive oil, making sure the potatoes are well coated.

3. Pour the potatoes onto the parchment paper-covered roasting pan, and cover with two more sheets of parchment paper.

4. Fold the edges of the parchment in to seal the potatoes. Cook them in the oven for about 35 minutes, or until they are crispy.

saladButternut Squash and Potato Salad from the Oven with Herb Dressing

Serves 6


• 3 butternut squash, about 4 ½ pounds total

• 4 medium potatoes, peeled (russets work well)

• ½ cup olive oil

• 2 garlic cloves, crushed

• 2 tsps. Ground smoked paprika

• ½ cup grated Parmesan cheese, plus extra for garnish

• 1 bunch fresh rosemary, minced (save some leaves for the garnish)

• 1 tbsp. minced thyme

• 1 tbsp. minced shallots

• Kosher salt and freshly ground black pepper

• 8 tbsps. (1 stick) butter, melted

• ¼ cup chopped fresh flat-leaf parsley


1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

2. Peel the squash using a peeler, then halve each one and scoop out and discard the seeds. Cut all of the squash and potatoes into a medium dice. Place in a large bowl.

3. Combine the olive oil, garlic, paprika, Parmesan, rosemary, thyme, shallots, salt, pepper, and butter to make a dressing. Mix with squash and potato cubes.

4. Spread the squash and potato cubes out on the lined baking sheet and bake for 30 minutes until they are al dente and golden brown, turning the pan occasionally and stirring the squash and potatoes when you do so that they brown evenly. Bake another 10 minutes, then transfer to a bowl and serve warm with some rosemary, some Parmesan, and the parsley on top for garnish.

mud pieMississippi Mud Pie



• 30 Oreo cookies, including filling, crushed

• ½ cup melted butter


• 6 tablespoons (3/4 stick) butter

• 3 oz. unsweetened chocolate

• 3 whole eggs plus 2 egg yolks

• 3 tbsps. agave nectar or light honey

• 1 1/3 cups packed brown sugar

• 1 tsp pure vanilla extract


1. Preheat oven to 350 F.

2. Make the Crust: Combine the crushed Oreos and melted butter, then cover the bottom of a 9-inch springform pan with the mixture, pressing the crumb mixture down a bit.

3. Make the Filling: Ina saucepan over low heat, melt the butter and chocolate, stirring often, until well blended.

4. In a bowl, beat the eggs and yolks until they are frothy. Stir in the honey or agave, brown sugar, and vanilla. Add the chocolate mixture to the egg and sugar mixture, and stir to combine well.

5. Pour the filling into the crust and bake for 35-40 minutes, or until the top is slightly crunchy and the filling is set.

6. Serve warm with a scoop of ice cream or dollop of whipped cream.


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