Three Delicious Dishes from Chef Fabio and Bertolli

Who’s a fan of Fabio?  No, I’m not referring to the dude on the covers of all of those old romance novels.  I’m talking about Chef Fabio Viviani from Top Chef.  I love watching him cook, and I enjoy listening to him talk just as much.  It doesn’t hurt that he specializes in my favorite kind of food either.  Italian would be on the menu every day if it were up to me.

Today, I have a few delicious recipes featuring Bertolli Olive Oil to share with you, courtesy of Chef Fabio!

Gorgonzola Radicchio Penne

Serves: 8 Prep Time: 10 minutes Cook Time: 8 minutes

1 Tbsp. Bertolli® Classico™ Olive Oil
3 cups chopped radicchio
4 cloves garlic, chopped
1 lb. penne, cooked and drained (reserve ½ cup pasta water)
2 Tbsp. Bertolli® Extra Virgin Olive Oil
2 tsp. Bertolli® Balsamic Vinegar of Modena
1/3 cup crumbled Gorgonzola cheese

Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic 1 minute. Add radicchio and cook 2 minutes. Stir in cooked penne, reserved pasta water, Bertolli Extra Virgin Olive Oil, and Bertolli Balsamic Vinegar and cook until pasta is heated through. Stir in Gorgonzola cheese and cook until melted.  Season with salt and ground black pepper.  Serve, if desired, with crusty Italian bread.

Watch (and listen) to Chef Fabio as he prepares this recipe:

Learn more about this recipe here: http://www.villabertolli.com/recipes/detail/47596/1/gorgonzola-radicchio-penne

Flank Steak With Chickpea Arugula Salad

Serves: 4 Prep Time: 15 minutes Cook Time: 10 minutes

1 lb. flank steak
1 tsp. Bertolli® Extra Light™ Tasting Olive Oil
1 Tbsp. fresh lemon juice
Grated peel from 2 lemons
Grated peel from 1 orange
2 Tbsp. Bertolli® Extra Virgin Olive Oil
1 can (15 oz.) can chickpeas, rinsed and drained
½ cup pitted kalamata olives, chopped
2 green onions, sliced
½ cup chopped pepperoncini
4 cups arugula

Season steak with salt and ground black pepper. Heat Bertolli Extra Light Tasting Olive Oil in 12-inch nonstick skillet over medium-high heat and cook steak, turning once, 10 minutes or until desired doneness.

Whisk together lemon juice, lemon peel, orange peel, and Bertolli Extra Virgin Olive oil in medium bowl. Add chickpeas, olives, green onions and pepperoncini. Add Arugula; toss to coat.

Slice steak and serve salad on top.

See it in action:

Learn more about this recipe here: http://www.villabertolli.com/recipes/detail/47593/1/flank-steak-with-chickpea-arugula-salad

Spicy Mediterranean Linguine With Tuna

Serves: 6 Prep Time: 10 minutes Cook Time: 8 minutes

2 Tbsp. Bertolli® Classico™ Olive Oil
4 cloves garlic, sliced
1 tsp. red pepper flakes
½ cup pitted kalamata olives, chopped
2 Tbsp. drained capers
2 Tbsp. chopped pecans
1 can (5 oz.) tuna packed in water, drained
12 ounces linguine, cooked and drained
¼ cup torn fresh basil leaves
1 Tbsp. Bertolli® Extra Virgin Olive Oil

Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic and red pepper flakes 1 minute. Add olives, capers and pecans and cook 2 minutes. Stir in tuna. Add cooked linguine; toss to coat.  Add basil and Bertolli Extra Virgin Olive Oil and cook until linguine is heated through, about 2 minutes. Season with salt and ground black pepper.   Serve, if desired, with crusty Italian bread or side salad.

And of course, you can watch this one too!

Learn more about this recipe here: http://www.villabertolli.com/recipes/detail/47599/1/spicy-mediterranean-linguine-with-tuna

Stay tuned for my own recipe featuring Bertolli Olive Oil.  I’m getting hungry just thinking about it!