Fabio Viviani Recipes

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Fabio Viviani - Quick Chicken Parmigiana

Course:

Dinner

Seasonal Event:

Christmas

Courtesy of Fabio Viviani; appears in “Fabio’s American Home Kitchen.”

1. Combine the bread crumbs and pecorino Romano in a small bowl and season with salt and pepper.
2. Put the flour, the eggs, and the bread-crumb mixture into three separate shallow dishes. Dip each piece of chicken in flour, shake off the excess, then dip in egg and let excess drip off before dredging in bread crumbs to coat.
3. Preheat oven to 400 degrees.
4. Heat the olive oil in deep sauté pan or skillet over medium-high heat. Cook the cutlets for 3 to 4 minutes per side, until they are golden brown. As each breast is cooked place on a platter and set aside.
5. In a baking dish large enough to hold the chicken breasts in a single layer, lay down the cutlets and top them with the marinara sauce, then mozzarella, and finally parmesan. Bake for 10 minutes, or until the mozzarella starts to melt.
6. Sprinkle the chopped basil (optional) over the dish and serve.

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Recipe Courtesy Chef Fabio Viviani -- FabioViviani.com

DIRECTIONS:

1. Preheat over to 375° F.

2. In a large sauce-pot on medium low heat, melt the butter and add the flour. Let cook for 1-2 minutes, then add the milk in while whisking to eliminate any lumps of flour.

3. Add the grana padana, half of the montasio, and half the mozzarella. Set on low heat and season to taste with salt. Let cook for 5-7 minutes until fully melted and very smooth.

4. In a large bowl, mix together the spinach, ricotta, mozzarella, montasio, pepper, and egg. Season with more pepper and salt, if desired.

5. Cut lasagna sheets in half and evenly divide filling inside of the pasta sheets. Roll the sheets up into cylinders and set aside.

6. Place some of the filling in the middle of a rolled out pasta sheet.

7. In a casserole dish, spoon a small portion of tomato sauce on the bottom. Lay pasta rolls side by side and spoon tomato sauces all around. Next take a good portion of béchamel and cover the top of the pasta.

8. Take the reserved 2 tbsp of each cheese and spread them on top. Place in the oven at cook for 20 minutes. Finished with extra grated grana padana and olive if desired.

DIRECTIONS FABIO’S TOMATO SAUCE WITH OIL AND GARLIC
Makes 2 cups

TIP: Make 3 times the amount you need and freeze the extra in zip bags. It will last up to 6 months.

1. This is the simplest of sauces out there, so simple I don’t even feel I want to call it cooking. But it’s also delicious, so it does deserve the name of sauce.

2. Smash the garlic with the back of a knife. Place the garlic and 5 tablespoons of olive oil in a saucepan and cook over medium heat until the garlic is golden brown. Add the tomatoes and generous pinches of salt and pepper.

3. Cook over medium-high heat until the sauce is thick and no longer watery, about 10–15 minutes. Add the remaining 3 tablespoons of olive oil and turn the heat to high. Stir, crushing the tomatoes with the back of a wooden spoon. Cook until the oil turns red, then turn off the heat and add the basil at the very end.

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Directions

1. With a fork, beat the egg whites until combined. Place the pistachios and pine nuts in a food processor and pulse to fully combine but not pulverize. Fold in the parsley.

2. Season trout on both sides with salt and pepper. Using a pastry brush, brush flesh side of the fish with the egg whites, then press fish into nut mixture. Repeat.

3. Place the shallots and thyme in a sauce pot with a drizzle of olive oil and cook on medium high heat for 6-8 minutes until translucent. Deglaze with white wine and reduce by half. While reducing, put a large saute pan on high heat and add the tomatoes to it. Let char in the pan for 1 minute, then drizzle in a touch of olive oil and remove from the heat. Toss in the pan for 30 seconds, then remove from pan and place aside on a plate. Wipe pan clean and add another good drizzle of olive oil.

4. Place fish nut-side down and cook for 3 minutes. Flip fish and turn off heat. Remove from pan after 1 minute.

5. Add the vinegar to the shallots and reduce on high heat until slightly thickened, about 4 to 5 minutes. Remove thyme sprigs and continue to reduce on medium until reduced by ¾.

6. Turn heat to low and whisk in the butter 2 tablespoons at a time. Serve fish with butter sauce and cherry tomatoes.

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Directions

1. In a pot of salted water, about 2 quarts, pour in bottle of red wine. Bring to a boil and drop in spaghetti.

2. While pasta cooks, heat a large pan with olive oil on medium high heat. Add the shallots and garlic, and cook for 3 minutes to soften. Then add endive and cook for another 3 to 4 minutes. Season with salt and pepper.

3. Deglaze with white wine and vegetable stock. Reduce by half, then swirl in butter until it melts and forms a sauce.

4. After spaghetti has cooked to preferred doneness, drain and add pasta to the sauce pan. Toss together until sauce coats pasta and crumble cheese on top.

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Directions

1. Combine vinegar, salt, sugar, lavender and lemon with 3 cups water in a pot and bring to a boil. Cook for 1 minute, then cool down. Once cooled, place into a large container with the fish. Let brine for 12 minutes, then remove and pat dry.

2. While fish is brining, place a large pan on high heat. Add olive oil and tomatoes to pan. Cook for 10 minutes while stirring constantly to break tomatoes down. Add garlic and cook for 2 minutes. Toss in the basil and tomato sauce. Bring to a boil, then reduce to a simmer.

3. Season fish with salt and pepper, chives and parsley. Heat a large pan with a drizzle of olive oil and lay in to sear. Sear on each side for 1-2 minutes.

4. Once seared, transfer fish to tomato sauce and simmer. Cook fish for another 5 minutes on low heat with a lid on the pan.

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