Chef Fabio Viviani of “Top Chef” Season 5 and “Top Chef All Stars” will be at two Mariano's Fresh Market Locations today preparing his Fettuccine with Crispy Panchetta, Mushrooms and Tomatoes (recipe below). There will be samples given away to the first 50 guests in attendance.
The two locations are as follows:
Saturday, Aug. 17, 2013
11 am – 12:30 pm
Mariano’s Fresh Market
1720 N Milwaukee Ave.
Vernon Hills, IL 60061
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.
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