Menu
Delicious summer dishes
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.
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.
For the complete version of the Weekend Menu page, including more great recipes and food talk, see the print edition of the McCook Daily Gazette or subscribe to the Electronic Edition.