Chef Fabio Viviani is a fan favorite on Top Chef, a reality television show. He was in Houston to film cooking demonstrations for a new Bertoli Olive Oil iPad app. He showed food radio talk show host, Cleverley Stone, how to make homemade fettuccine with oyster mushrooms and roasted butternut squash.
Recipe courtesy of Fabio Viviani
Chef and Restaurateur
Café Firenze and Firenze Osteria
Prep time: 20 minutes
Cook time: 30 minutes
1 Tbsp. Bertolli® Extra Virgin Olive Oil
4 ounces pancetta, diced
1 tsp PLUS 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
4 to 5 cloves garlic, finely chopped
1/2 cup oyster mushrooms, sliced
2 cups chicken broth
8 ounces fresh fettuccine, cooked and drained
2 Tbsp. flat-leaf parsley, chopped
1 to 2 Tbsp. mint leaves
Freshly shaved Parmesan cheese
then drizzle with 1 tsp. Bertolli® Extra Light Tasting Olive Oil.
Arrange in baking pan and roast 15 minutes or until softened. Set aside.
over medium-high heat until crisp. Add garlic and cook 30 seconds.
then reduce heat to low and simmer uncovered, stirring occasionally, about 5 minutes.
Simmer 5 minutes. Serve with Parmesan cheese and drizzle with 1 Tbsp. Bertolli® Extra Virgin Olive Oil.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)