Chef Fabio Viviani On Eyewitness News This Morning!

May 17, 2013 Updated May 17, 2013 at 8:39 AM EDT

By Mitch Simon

...
May 17, 2013 Updated May 17, 2013 at 8:39 AM EDT

Former Top Chef contestant turned celebrity chef Fabio Viviani stopped by Eyewitness News This Morning to cook up some of his classic dishes! Check it out!

Meet Fabio!
BJ's Wholesale Club - Store Grand Opening
3056 Sheridan Dr, Amherst, NY 14226
11 a.m. - 3 p.m.

Recipe for Fabio's Mom's Meatballs:

Polpettine

Makes 8 meatballs

Ingredients:

1 lb. ground beef
4 oz. whole milk ricotta cheese
1 cup Parmigiano-Reggiano cheese, grated
1 cup panko breadcrumbs
1 egg
2 cloves garlic, minced
2 shallots, minced
1 tbsp. olive oil
Salt and pepper
2 cups Fabio’s Tomato Sauce (see recipe on page 18)
Fresh parsley, chopped, for garnish
Extra-virgin olive oil, for drizzling

TIP: Don’t waste ex-pensive cuts of meat on meatballs! If prepared correctly, a cheaper cut of meat like beef shoulder/chuck, or even scraps will work perfectly.

This is probably the best meatball you ever had in your life, or perhaps second only to the one your grandma makes. It’s certainly easier, because there is no bothering Grandma here. The best thing about these meatballs is that they stay super moist regardless of how much you cook or overcook them. The tomato sauce preserves the moisture. Everything about meatballs calls for soft and moist. Everything about cooking something in the oven calls for hot and dry. Soft and moist does not go with hot and dry, so meatballs should cook on the stovetop in marinara sauce.

Place all ingredients except the tomato sauce, the parsley, and the extra-virgin olive oil in a medium-size bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

 

Directions:

    Coat your hands in olive oil, and form balls slightly bigger than a golf ball.

    Heat the tomato sauce in a saucepan over medium heat, then drop the meatballs into the sauce and add enough water to allow the sauce to reduce and simmer but not so much that the sauce is totally liquid. Cook for about 10 minutes on one side, then turn the meatballs over, add some more water, and cook for another 10 minutes, using a spoon to cover the meatballs with the sauce as they simmer. Remove from heat and let rest for 5 minutes.

    Serve with chopped parsley, salt and pepper, more Parmigianino- Reggiano, and a drizzle of extra-virgin olive oil, of course!

From  Fabio’s Italian Kitchen by Fabio Viviani. © 2013 FV Legacy, LLC.  

Recipe for Fresh Egg Pasta:

Serves 4 Italians or 8 regular people

Ingredients:

10 egg yolks
Pinch of table salt
½ tsp. ground black pepper
2 tsp. olive oil
2 cups flour

TIP: Remember—even though I always ask for large eggs, egg sizes vary. If you see that after you put in the egg yolks, your pasta is sticky, add more flour, 1 tablespoon at a time.

"I grew up with fresh egg pasta," said Fabio. "The way my great-grandma kept me from destroying the household was to have me crack eight eggs on a cutting board and hand mix them with flour for hours. It’s a very time-consuming maneuver! I am all about preserving tradition, but what about improving the execution of tradition so you can have traditional flavor in a tenth of the time? That’s the way I teach people to make pasta. By following my way, anyone can make it. All you need is a food processor and a blade attachment."

    Place the egg yolks in a food processor with the blade attachment, add the salt, pepper, and olive oil, and pulse a few times.

    Add half of the flour and pulse until the eggs absorb it and you have a semi-thick paste. Add the rest of the flour and allow the blade to rotate continuously. When the dough is ready, you should see a ball-shaped mass of flour and eggs bouncing around the canister. If the dough is still too wet to the touch, add an extra tablespoon of flour. If it is a bit dry, add a little water as needed.

    Take the pasta out and roll/shape according to the directions of the recipe you are making. If you’re saving it for later, wrap it in plastic wrap and place it in the fridge for up to 6 days. (But pasta, according to my grandpa, must be consumed right away, or you should just make a risotto instead!)

From  Fabio’s Italian Kitchen by Fabio Viviani.  © 2013 FV Legacy, LLC. 

For Fabio's Website, Click HERE!

To submit a comment on this article, your email address is required. We respect your privacy and your email will not be visible to others nor will it be added to any email lists.