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Let’s Cook App! With Chef Fabio Viviani and Bertolli Olive Oil {Plus Giveaway}

Bertolli Olive Oil has partnered with Chef Fabio Viviani to create a one-stop iPad and iPhone app that brings you more than 5 hours of video right at your finger tips!

No streaming required.

The Let’s Cook app features 16 step-by-step video recipes in full HD, 100+ recipes hand-selected by Chef Fabio, a dozen of Chef Fabio’s cooking and entertaining tip and menu suggestions.

And, to celebrate, they sent me a bottle of their yummy extra virgin olive oil to try and another to give away to one lucky reader!

I used the olive oil drizzled over tomatoes, to make Rosemary Olive Oil Popcorn, to dip some gluten-free bread in and basically for everything I’ve been cooking that requires olive oil.

 
OK, enough about all the fun foods I cooked with their olive oil and back to the awesome app. Here’s a sneak peek at one of the videos you will find when you download the app!

Cool, right?

Bertolli was also nice enough to share this exclusive recipe:

FRESH FETTUCCINE WITH CRISPY PANCETTA, SAUTÉED MUSHROOM AND CHERRY TOMATO
by Chef Fabio Viviani

Serves 2, double ingredients for 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

2 cups cherry tomatoes (20 small), halved and seeded
2 Tbsp. Bertolli® Extra Virgin Olive Oil
Salt and fresh ground black pepper
2 ounces pancetta or bacon, diced
1 Tbsp. Bertolli® Extra Light Tasting Olive Oil
4 to 5 cloves garlic, finely chopped
12 ounces oyster mushrooms, very thinly sliced
1/2 cup chicken broth, divided
8 ounces fresh fettuccine
2 Tbsp. chopped fresh parsley
Shaved Parmesan cheese

Preheat oven to 475°. Drizzle tomatoes with Bertolli Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Arrange in baking pan and roast 5 to 10 minutes or until wilted.

Sauté pancetta with Bertolli Extra Light Tasting Olive Oil over medium-high heat until crisp. Season with fresh ground black pepper and very little salt. Add garlic and mushrooms and sauté until golden brown.

Add roasted tomatoes and 1/4 cup broth to sauté pan. Reduce heat and simmer uncovered.

Add fettuccini to boiling water over high heat, stirring occasionally until it floats, approx. 5 to 8 minutes.

Add cooked fettuccine to sauté pan and remaining broth. Increase heat and drizzle with Bertolli Extra Virgin Olive Oil. Add parsley. Simmer 2 to 5 minutes.

Top with shaved Parmesan and serve.

Doesn’t that sounds so yummy?

Now, for the giveaway details! 
One lucky Adirondack Chick reader will win a bottle of Bertolli Olive Oil to enjoy for themselves through a random drawing of all qualified entries. Sorry, but the giveaway is only open to residents in the continental U.S. only. Giveaway ends at midnight Eastern on Nov. 1.


Mandatory Entry
Leave a comment below telling me what your favorite thing to make for dinner is. Oh, and make sure you leave an email address so we can connect you if you are the winner!
 
Extra Entries: 
(each is worth one entry)
* Like The Adirondack Chick  on Facebook, and leave a comment below telling us.
* Follow us publicly on Google Friend Connect, and leave a comment below telling us.
* Follow us on Twitter — @theadkchick — and leave a comment below telling us. 
* Tweet about our giveaway using @theadkchick  and “Bertolli Olive Oil” in your tweet, and leave a comment below telling us.

Good luck!

20 thoughts on “Let’s Cook App! With Chef Fabio Viviani and Bertolli Olive Oil {Plus Giveaway}

  1. i like making lasagna using spagetti squash and it might have a different name but it is so incredibly good speck135les at yahoo

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