MISSION, KS--(Marketwire - July 12, 2010) - (Family Features) Italian 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 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 versatility 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:
- 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.
- 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.
- 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 antioxidants, also known as polyphenols, which have cancer-fighting 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 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, approximately 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.
