THE SKINNY COUNTRY Healthy Recipes with Sinful Flavors

Who said that eating Healthy has to be boring and repetitive?? This book will make you forget what Dieting and Boring Food taste like.. without overload you body with Calories, The Skinny Country; Healthy Recipes with Sinful Flavors has finally arrived!! I wrote this eBook by myself so if you see little imperfection or mistake or simply you loved it or hated it just leave a comment on the Blog related to this book on my website http://fabioviviani.com and ill answer and fix it as fast as I possibly can, Grazie !! FLAVORS!! FLAVORS!! FLAVORS!! Did you ever wonder what the heck is wrong in dieting and always watch what youre eating?? Why eating healthy food sometimes just dont make you happy?? Simply because sometimes can get BORING!! Yes you heard that!! BORING!! From 4 Cheese Meatloaf to Short ribs, eating Lamb Stew and Baked Potatoes you will learn how to keep your waist line under control without giving up the feeling of a great succulent meal!! Chili and Polenta?? Lobster Risotto?? Chicken Piccata?? Yes!! Make them in my way and youll

feel healthier and lighter, if my grandpa made it to over 90 with this kind of food I dont see why you shouldnt at least give it a try.. Thanks to this, you will be finding a new love for healthy food with bold flavors, because watching what youre eating is never been this tasty!!

42 Simple to make, nutritious and Diet friendly recipes to help you find a new joy in eating good food. by

Fabio Viviani http://www.fabioviviani.com

DISCLAIMER: This book is not meant to substitute any Diet you are on right now, this eBook is only a collection of recipes that will make you able to eat less calories and more flavors, Im NOT a doctor, Im just a Chef, you should consult a Doctor before you will decide that the recipes included in this eBook is the ONLY things you will ever eat in the next few decades, maybe certain recipes in this eBook are not suitable for certain restriction that you need in your diet.

Table of Contents:
Page 1: Title and Book Cover Page 2: Some more stuff written Page 3: You are HERE, you are looking at it Page 4: More table of content Page 5: Amazon and Fabio Kindle Edition (must read) Page 6: Regular and Special dedication, Authors reading

Notes Page 7: 4 Cheese Meat Loafs Page 8: Basil Roasted Jumbo Shrimp with grilled Tomatoes Page 9: Beef Short Ribs, Basil & Barley Soup Page 10: Chicken Cutlets with Apple and Asparagus salad Page 11: Chicken Cutlets with Mushroom Page 12: Chicken Legs with Potatoes & Cherry peppers Page 13: Chicken Piccata with Lemony Red Radicchio Salad Page 14: Drunken Chicken Page 15: Dark Beer Lamb & Beets Stew Page 16: Curry Lamb & Chickpeas spicy Stew Page 17: Creamy Roasted Mushroom Soup Page 18: Chipotle Sweet Potato & Bean Stew Page 19: Italian Chicken Boog-ers Page 19b: Gnocchi with Green Swiss Chard & Romano Page 20: Fettuccine with Mushrooms and Walnuts Page 21: Faux Fried Legs with Honey-Mustard Sauce Page 22: Easy spicy Marinara Sauce Page 23: Mediterranean Poached Halibut Page 23b: Italian Chili for Polenta Page 24: Italian vegetable and Beef Stew Page 25: Its Just Risotto Page 26: Lemon and Sage Chicken Saltimbocca Page 27: NY Steak with, Pomegranate & Arugula salad with Garbanzo Beans Page 28: Oregano Rack of Lamb with Lemon Yogurt Sauce Page 29: Pork with Balsamic Lentils Page 30: Roasted Broccoli Soup Page 31: Roasted Pork Tenderloin with Peppers Page 31b: Sauted Cod With Romesco Sauce Page 32: Sea Bass with Spinach, Grapefruit & Olives salad Page 33: Seared Salmon with Potatoes, Swiss Chard & Mustard Vinaigrette Page 34: Shrimps & Lobster Risotto Page 35: Skinny Turkey Meatballs Page 36: Smoked Bacon & Potato Pancakes Page 37: Sole with roasted Tomatoes & Garlic Page 38: Tangy Walnuts Crusted Cod with Sauted Greens Page 39: Sweet Chilies & Grapes Roasted Chicken Page 40: Spiced Slow Roasted Beef with Pumpkin Page 41: Spiced Roasted Pork Chops Page 41b: Veal cutlets with Sage Browned Butter Page 42: Tasty Light Mac & Cheese

Page 43: The End & End Titles Page 44: Some more stuff Page 45: This EBook has only 44 pages Page 46: Again this eBook has only 44 pages

BOOKS BY FABIO VIVIANI

Caf Firenze Cookbook

Food and Drink Recipes from the Tuscan Sons Hard cover by Viviani/Falleni

Did I Really Make Breakfast??

Well grandma did help a lot #1 Bestseller in Kindle Edition by Fabio Viviani Get it here: http://ow.ly/4i5go The Skinny Country by Fabio Viviani Published by Fabio Viviani at Amazon Kindle Copyright 2011 by Fabio Viviani Amazon Kindle Edition, License Notes This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this eBook with another person, please purchase an additional copy for each person you share it with. If youre reading this eBooks and did not purchase it, or it was not purchased for your use only, then you should return to your favorite eBook seller and purchase your own copy. You may not re-sell, share, copy, or post any of the recipes in this eBooks without written authorization of Fabio Viviani. Thank you for respecting the hard work of this author. Fabio Viviani Edition, Fabio Vivianis Notes This eBook has been made for you only. Be nice; dont give it away to anyone. If you would like to please let me know at Fabio@jandfmedia.com. This eBook may not be re-sold or given away to other people without having them purchase a copy. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If youre reading this book and did not purchase it,

or it was not purchased for your use only, then you should return to your favorite eBook seller and purchase your own copy or the Italian Karma will hunt you down. Its easy to find out where people live, we have friends. You may not re-sell, share, copy, or post any of the recipes in this book without written authorization of myself. Thank you for respecting my hard work. You most likely will go to heaven. If you share this without my approval you most likely will go to jail, forever. Please register to my website http://fabioviviani.com and ask me permission if you intend to share this, but if you dont share it will be much better. Thanks. Dedication For everyone that has been messing with me about being Italian and making always rich and heavy food. Are you guys serious?? The Mediterranean diet is the best thing that was invented to improve someones health. Here you go, 42 recipes and few twists to showcase you what it has been for me the diet for my whole life! Special Dedication A special thanks, right from my heart goes to all my friends and followers, you guys made me realize how important is to be motivated and passionate about what I am doing, this eBooks Im doing are dedicated to all of you, all you guys need is someone that will show you things in the way they are, simple and delicious and all I need is the support of a fantastic Team like you! Also a Special Thanks go to Mary, from 2ndfloordesign for the fun loving eBook cover., check her work at www.2ndfloordesign.com shes amazing.

Authors Reading Instructions and Advice

For those of you who have had the pleasure to follow my food blogs, Facebook and Twitter insanity, TV appearances, highs and lows over the years, I appreciate your readership, friendship, business and continued support in encouraging me to publish these one of a kind books.. All these recipes are meant to be eaten with other people at your table. If is only

you and a single guest, please cut the recipes in half or 1/3. These recipes are being tested for both scenarios. When I say Butter is always unsalted and the Salt is always Kosher, for the Cheeses always pick Low Fat Cheeses and Low Colesterol Butter, the Pepper is always black and freshly crushed and if you choose to use another Pepper I dont care, Im not picky, as long as you wont blame me on FaceBook if the recipes dont taste right Last but not least, eat a little bit and often is better than overcharge your body with lots of food and then sit, dont eat too much, try to limit yourself to 1/1.5 cup of food per most recipes at times and youll see much better results in the way you feel toward food And one more thing, have a glass of wine please. Fabio Viviani
http://www.fabioviviani.com

~~~~~

THE SKINNY COUNTRY; HEALTHY RECIPES WITH SINFUL FLAVORS

4 Cheese Meats Loafs

Serve: 6

Ingredients: 1 tbsp of cooking oil 1 cup panko breadcrumbs 1.5 cup chopped white onion 3 chopped garlic cloves 1 cup tomato paste 2 oz cheddar cheese shredded cup parmesan cheese grated 1 cup shredded Low Fat mozzarella cup shredded provolone 1/4 chopped parsley

1 tbsp Dijon mustard Salt and pepper to taste 1.5 lb ground beef sirloin 1 large egg Directions:
1. 2. 3. 4. 5. 6. 7.

Preheat oven to 425 degrees. All the ingredient must have been at least 1 hour outside the refrigerator Caramelize the onion and the garlic with the cooking oil in a saut pan, let cool down Mix the rest of the ingredient together leaving the tomato paste outside Now that all the ingredient are mixed, shape the mass into 2 meatloaf of equal proportion Cook them in the oven on an Oven pan but keep them at least 2 inches away from each other After the first 15 minutes in, take them out, brush them with the tomato paste and put them back in for another 30 minutes or till the meat is done, let them rest before serve

Basil Roasted Jumbo Shrimp with grilled Tomatoes

Serve: 6

Ingredients: 2 cup of panko breadcrumbs cup chopped parsley cup chopped basil 3 garlic cloves minced 3 tbsp butter 3 tbsp Extra Virgin Bertolli Olive Oil or any other olive oil with strong olive Flavor

20 to 24 jumbo shrimp, cleaned Salt and pepper to taste 3 medium plum tomatoes cut in Half 10/12 whole basil leaf Directions:
1. 2. 3. 4.

5. 6. 7.

8. 9.

Preheat oven to 475 degrees. Combine bread crumbs, chopped parsley, chopped basil and garlic. Season the shrimps with salt and pepper and display them on a baking pan Cover as much as you can the shrimps with the breadcrumbs mixture, pat with your hand so the mixture will stick to them Melt the butter with 2 tbsp of olive oil and drizzle the shrimps right on top of the breadcrumb mixture Cook the shrimps around 10 minutes in the oven till nice and pink and the mixture start to get golden brown Roughly chop the basil leaf and toss them with the remaining oil and the tomato in a bowl with some salt and pepper Grill the tomato in a saut pan or a gas grill till they are nicely charred Serve the shrimps with the tomatoes on the side

Beef Short Ribs, Basil & Barley Soup

Serve: 6

Ingredients: 16 oz short rib steak no bones, cut into bite size pieces about of an inch tsp freshly ground pepper 3 tbsp extra-virgin Bertolli olive oil or any other oil with strong olive flavor

1.5 small diced red onions 2 small diced stalk of celery 1 small diced carrot 3 garlic cloves minced 3 tbsp tomato paste 1 tbsp chopped fresh parsley 2 cup of pre cooked barley (just boil 1.5 cup of raw barley in plain water till soft) 1 cup vegetable broth 1 cup water 10 Basil leaf Salt and pepper to taste Directions:
1.

Season the meat with salt and pepper and caramelized it in a Dutch oven till brown 2. Add all the hard vegetable plus the garlic and cook them till they start to get caramelized 3. Add the tomato paste and stir the vegetables till they are all nice and coated 4. Add barley, broth, water, and let cook on medium till the broth is reduced to half, add the parsley and the Basil roughly chopped

Chicken Cutlets with Apple and Asparagus salad

Serve: 4

Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 2 cup panko bread crumbs 4 tbsp extra light Bertolli olive oil or any other kind of oil high heat friendly

1/3 cup low fat plain Yogurt 1.5 tsp Dijon mustard 1 tbsp squeezed lemon juice 6 medium size asparagus raw, shaved with a potato peeler 1 delicious apple, or any apple you might like, cut julienne 10/12 small basil leaf Directions: Slice the chicken lengthwise so youll have 8 even chicken cutlet, season with salt and pepper and press them into the breadcrumbs so they will stick to the chicken 2. Cook the chicken breast in the oil flipping the breast so both side are going to be golden brown 3. Mix the remaining ingredient in a bowl and top the chicken with it 4. Serve with lemon wedges
1.

Chicken Cutlets with Mushroom

Serve: 4

Ingredients: 4 chicken breast skinless cut in half lengthwise (so you have 8 pieces) 3 tsp Extra light tasting Bertolli Olive Oil or any other cooking oil Salt and pepper to taste minced Shallots 1lb of Oyster mushrooms finely sliced (or any of your choice) 3 Garlic cloves finely chopped 2/3 cup white Wine 1 tsp Flour mixed with 1 tbsp of softened Butter cup Chicken broth 3 tsp minced fresh Rosemary

Directions:
1. 2.

3. 4.

5.

Season the Chicken on both side with Salt, Pepper and Rosemary Cook the Chicken on both side in a saut Pan with the Oil till the outside of the chicken look nice and caramelized, remove and set aside Add Shallots, Mushrooms and Garlic to the same pan that you did cook the chicken using the same Oil Cook for about 5 minutes then deglaze with the Wine, scrap the bottom of the Pan with a Spatula, let the Wine reduce almost completely Add the Broth and the Chicken and reduce a bit, add the Butter and once it dissolve the sauce will start to thicken up a bit, youre ready to serve

Chicken Legs with Potatoes & Cherry peppers

Serve: 4

Ingredients: 3 tbsp olive oil 1 lb baby potatoes quartered Salt and Pepper to taste 4 garlic cloves, minced 4 chicken legs whole 1/2 cup red wine 1/2 cup small red cherry peppers cut in half 2 tbsp fresh Parsley, chopped 2 tbsp of Green onion Chopped Directions:
1.

Heat 2 tbsp of the oil in a large skillet over medium-

high heat. Add the potatoes and season them with salt and pepper.\

2.

Heat the remaining tbsp oil in a second skillet over medium-high heat. Season the chicken with little more salt and pepper, and cook until browned, 5 mins per side 3. Transfer the chicken to the other skillet, adjusting it among the potatoes. Add the wine and cherry peppers and simmer, covered, until the chicken is cooked through and the potatoes are tender, for about 10 minutes. Stir in the Parsley

Chicken Piccata with Lemony Red Radicchio Salad

Serve: 4 Ingredients: 3.5 tbsp extra virgin Bertolli olive oil or any other oil with strong olive flavor 4 chicken breast cut in half lengthwise (so you have 8 flat even pc) Salt and pepper to taste 1 tbsp of paprika 3 whole radicchio Treviso (the long one) 1 lemon squeezed 2 cup shaved Parmesan Directions: Heat 1 tbsp of olive oil in a saut pan over medium fire Season the chicken with Salt, Pepper and Paprika Cook the chicken 4 breast at times till nicely brown and cooked on both side 4. Repeat for the other 4 pieces 5. Slice the Radicchio Julienne (thinly shaved) and season it with the Lemon juice, Parmesan and the rest
1. 2. 3.

of the Olive Oil plus a pinch of Salt and Pepper

6.

Serve the Radicchio on top of the Chicken

Drunken Chicken
Serve: 8

Ingredients: 1.5 cup all-purpose flour 1 whole chicken cut into 16 pcs Salt and Pepper to taste tsp of Paprika 3 tbsp extra-virgin olive oil 8 oz Oyster mushrooms, 2 large carrots, diced small 1 red onion, sliced 2 sprig rosemary 2.5 cup Red wine Sangiovese or cabernet Sauvignon is the best pick 2 tbsp tomato paste 1/2 cup chopped fresh parsley Directions:
1. 2.

3.

4. 5.

Season the chicken with salt Pepper and paprika, then dust with flour till nicely coated. Heat 2 tbsp oil in a large nonstick skillet over mediumhigh heat. Reduce heat to medium and add the chicken. Cook, turning over once or twice, until lightly browned on all sides. Set aside. In the same pan Saut the mushrooms, carrots, onions and rosemary and cook using the remaining Olive oil, stirring occasionally until the vegetables are softened and browned in spots, for about 5 mins. Add broth, wine, tomato paste and stir with a spoon till the tomato paste is dissolved in the wine and broth Return the chicken to the pan. Cover and reduce the heat to maintain a simmer and cook, stirring once or

twice, till the chicken is cooked

6. 7.

Transfer the chicken to a serving plate. Increase the heat under the sauce to medium-high and cook, stirring, until the sauce is thickened, for about 3/ 5 min. serve the chicken with the sauce, sprinkled with parsley.

Dark Beer Lamb and Stew

Serve: 6

Ingredients: 1 cup of Extra Virgin olive oil, 2 cups Red Onion, diced 3 tsp fresh thyme 1.5 tsp fresh rosemary 3 tbsp all-purpose flour 3 lbs boneless leg lamb, cut into 1-in cubes 1 tsp salt 1 tsp ground black pepper 1 cup red Wine 2 cups Guinness Dark Beer 2 tbsp tomato paste 2 cups beef broth 3 cups cubed peeled potato 2 cups diagonally sliced carrot about of inch 6 small golden beets, peeled and quartered (about 2 cups) 1/2 cup chopped fresh parsley Directions: Heat large Dutch oven or a big enough pan over medium-high heat. 2. Add the of the Oil, onion, thyme, and rosemary and saut till onion is caramelized, then set aside. 3. Dust the Lamb with Flour salt and pepper, return pan to medium-high heat. Add cup oil to pan, add half of
1.

lamb mixture to pan, cook on medium till the Lamb is turning to brown on all sides. Add brown lamb to onion mixture. Repeat the procedure with the remaining lamb and remaining oil.

4. 5.

6.

7. 8.

Add beer to the pan; Bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup. Return onion mixture and lamb to pan. Stir in tomato paste and cook for 5 minutes, add broth and wine and bring to a boil. Cover, reduce heat, and simmer for 1 hour and 30 mins, stirring occasionally. Uncover and stir in potato, carrot, and Beets. Simmer, uncovered, for another hours or until meat and vegetables are tender, add little water if needed. Once ready, thick and tender, add the parsley and serve.

Curry Lamb & Chickpeas spicy Stew

Serve: 4

Ingredients: 1.5 tbsp Extra Virgin Olive oil 1 red onion, diced 2 large yellow bell pepper, diced 3 cloves garlic, minced 1 lb of Ground Lamb Salt and Pepper to taste 5 plum tomatoes, seeded and diced 1 lb chickpeas, cooked rinsed 2 tbsp Paprika 1/4 tsp ground curry 10 mint Leaves Directions: Heat oil in a large saucepan over medium heat. Add onion, bell pepper, garlic and cook, stirring occasionally until beginning to soften, for about 3 mins. 2. Add lamb, stirring and breaking up with a spoon, until no longer pink, for about 10/15 minutes. Season with
1.

all the spices and salt

Add tomatoes and cook, stirring occasionally, until they have released their liquid and are beginning to break down, for about 10 more mins. 4. Add chickpeas, cook, stirring for 10 min more, till is thick and the water from the tomato is reduced 5. Serve garnished with mint
3.

Creamy Roasted Mushroom Soup

Serve: 6

Ingredients: 2 tbsp Extra-virgin Bertolli Olive Oil 1.5 lbs Mushrooms, thinly sliced 1 medium Onion, diced 3 tbsp all-purpose Flour 1 tbsp of Butter 2 tbsp Paprika, preferably Hungarian 2 tbsp fresh Rosemary chopped 4 cups Beef Broth 2 cups Milk Salt and Pepper to taste 1.5 lbs Potatoes, peeled and cut into 1/4 in. pieces Directions:
1.

2. 3. 4. 5. 6. 7.

Heat oil in a Dutch oven over medium-high heat. Add Mushrooms and Onions and cook, stirring occasionally, let both the ingredient caramelized Until most of the liquid evaporates, for 10-15 mins. Add the Potatoes and let cook for few minutes Mix the Butter with the Flour and the Paprika set aside Add the Rosemary and the Broth Adjust with Salt and Pepper When the potatoes are cooked and the broth reduce till about half, use a masher to puree some of the potatoes and stir

8.

Add the Milk and the Butter mix and reduce till creamy but not too thick, about 15 minutes on medium

Chipotle Sweet Potato & Bean Stew

Serve: 4

Ingredients: 4 tsp extra-virgin olive oil 2 medium sweet potato, peeled & diced 1 large red onion, diced 4 cloves garlic, minced 2 tbsp Fresh Rosemary chopped 2 tsp Chipotle sauce in Adobo (canned is fine) Salt to taste 3 cups water 2 cup kidney beans rinsed 2 cup diced tomatoes 1 cup Garbanzo beans rinsed 4 tsp lemon Juice 1/2 cup chopped fresh parsley Directions: Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook 2. Add garlic, rosemary, chipotle, and salt and cook, stirring constantly for 10 minutes 3. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, about 10 mins. 4. Add beans, tomatoes and lemon juice; increase heat to high and return to a simmer until slightly reduced, about 5 mins. Remove from heat and stir in parsley.
1.

Italian Chicken Boog-ers

Serve: 4

Ingredients: 2 tbsp minced pickles 1 shallot peeled 1 garlic cloves tsp of paprika 1 lb chicken breast skin off Salt and pepper to taste 4 whole-wheat hamburger buns 1/4 cup light mayonnaise 4 green iceberg lettuce leaf 8 plum tomato slices 2 tbsp Dijon mustard Directions: Combine the first 6 ingredient in a food processor and keep pulsing till the mixture is well mixed 2. Make 4 different patty and Cook 5 minute on each side on a flat top or non stick pans, use some cooking spray to prevent from sticking if you want 3. Dress the burger with lettuce, tomato and the light mayo or mustard
1.

Gnocchi with Green Swiss Chard & Romano

Serve: 6 Ingredients: 1.5 lb Fabios gnocchi 1.5 tbsp Extra Virgin Olive Oil

1 white Onion, thinly sliced 5 garlic cloves, thinly sliced 2 bunch red and green Swiss chard, stems discarded and leafs cut into small strips Salt and pepper to taste 1/2 cup grated Pecorino Romano cheese Directions:
1. 2.

Cook gnocchi according to Fabios advice Heat oil in a large skillet over medium heat. Add onion and caramelized, add garlic and cook, stirring, until golden brown, for 1-2 mins. 3. Add Swiss chard, Salt and Pepper, and cook, tossing occasionally, until tender, for 3-5 mins. 4. Toss gnocchi with chard mixture and sprinkle with the Pecorino Romano.

Fettuccine with Mushrooms and Walnuts

Serve: 4 Ingredients: 1 lb of fresh Fettuccine 1 tbsp butter 1/2 cup chopped Walnuts 1 tbsp Extra Virgin olive oil 3 garlic cloves, thinly sliced 1 lb Oyster and Button mushroom thinly sliced Salt and Pepper to taste 1 tsp chopped fresh Rosemary 1 tsp chopped fresh Sage 2 oz Pecorino Romano cheese grated 2 tbsp finely chopped Green Onion

Directions:
1.

While water for pasta comes to a boil, melt butter and oil in a large nonstick skillet over medium-high heat and add the Rosemary and sage just for 2 minutes 2. Add Walnuts to pan and let them cook for about 5 minutes on low. 3. Add garlic and mushrooms to pan; sprinkle with pinch of salt and black pepper. Saut mushroom mixture for 5 min or till they are starting to be golden brown. 4. Cook Pasta in boiling water and once cooked add to the mixture, add also a tbsp or 2 of pasta water, add the green onion, and top with the cheese before serving.

Faux Fried Legs with Honey-Mustard Sauce

Serve: 6

Ingredients: 2 cups Panko Breadcrumbs pulverized in a Food processor 1 tsp paprika 1 tsp onion powder tsp of Oregano Salt and Pepper 12 Drumstick no skin 1 tbsp of Extra Light Olive Oil or any other frying Oil 2 large eggs 1/2 cup Non Fat Yogurt 3 tbsp Dijon mustard 3 tbsp honey Pepper to Taste

Directions:
1. 2. 3. 4. 5. 6.

Preheat oven to 475 degrees. Mix Breadcrumbs, Paprika, Oregano Onion powder and Salt in a Bowl. Beat the Eggs with little salt Pass the drumstick first in the eggs then in the Panko mixture, drizzle with the Olive Oil Bake the chicken until golden for about 25-30 mins. Make sure chicken is done and cook trough Combine yogurt, mustard, honey and pepper in a small bowl. Serve with drumsticks.

Easy spicy Marinara Sauce

Serve: 2 lb sauce Ingredients: 1 large white onion, finely chopped 5 garlic cloves, finely chopped 2 lbs crushed seeded fresh tomatoes 1/2 tsp crushed red pepper flakes Salt and black pepper 1 tbsp of Extra Virgin Olive Oil 10 Basil leaf Directions: Add oil to a pan and heat over medium heat. Add onion and cook, stirring occasionally, just until beginning to soften, stir in the garlic and cook for another 5 min. 3. Add tomatoes, salt, pepper and crushed red pepper, bring to a boil. Reduce heat and simmer, covered, for 30 mins. 4. Finish with chopped basil leaf
1. 2.

Mediterranean Poached Halibut

Serve: 4

Ingredients: 3 tbsp Extra Virgin Olive oil 1.5 tbsp chopped Sweet Peppers 1 tbsp grated lemon rind 1.5 tbsp fresh lemon juice 4 tsp chopped fresh Green Onion 4 tsp chopped fresh parsley Pinch of salt 3 Orange sections, finely chopped 10 small Basil leaf 6 cups water 1 tsp salt 1/2 tsp black peppercorns 2 bay leaf, coarsely chopped 1 parsley sprig 6 halibut fillets (about 8oz each) Directions:
1. 2.

Combine first 9 ingredients in a bowl and mix well Combine water and the rest of the ingredients but the fish 3. Bring to a low simmer (170-180 degrees). Add fish; Cook 10 mins or until desired degree of doneness. Remove fish from pan with a slotted spoon; Drain on paper towels. Serve with sauce.

Italian Chili for Polenta

Serve: 4

Ingredients: 1.5 tbsp Extra Virgin Olive oil 1 lb ground sirloin or beef chuck 2 cups chopped red onion 1 tbsp chili powder 1.5 tsp smoked paprika 6 garlic cloves, minced 2 cup red Wine 2 cup of diced green peppers 3 cup tomato sauce pureed 1 tbsp of tomato paste 1 cup of Beef stock 1 lb kidney beans, rinsed and drained cup Parmesan cheese 3 green onion, sliced in small pieces Directions: Heat a large Dutch oven over medium-high heat, add the Oil and the Beef saut for 15 minutes or until the beef is cooked thoroughly, stirring to crumble. 2. Add chopped onion and peppers, chili powder, and paprika and garlic; saut for 1 minute, stirring constantly. 3. Stir in Wine; bring to a boil. Cook 15 minutes or until liquid almost evaporates, then add the rest of the ingredients and cook for about another 30 minutes 4. Serve over soft polenta or toasted bread
1.

Italian vegetable and Beef Stew

Serve: 8

Ingredients: 8 tsp olive oil

2 cups chopped red onion 1 cup chopped carrot 3 cloves of garlic minced 1/4 cup all-purpose flour 2 lbs boneless chuck roast diced in 1 inch cubes Salt and Black Pepper to taste 1.5 cup red wine 4 cups of diced plum tomato (canned is fine) drained 1 cup beef broth 1 cup water 2 tsp chopped fresh Rosemary 2 tsp chopped fresh Tarragon 1 lb button mushrooms, quartered 2 tbsp chopped fresh basil 2 tbsp chopped parsley Directions:
1.

2.

3. 4. 5. 6. 7.

Heat a Dutch oven over medium-high, 1 tbsp of Oil and carrots, onion and garlic, cook on low till caramelized, set aside. Season the beef with Salt and pepper and dust with flour, add 2 tbsp of oil in the same pans and brown of the beef at times, set aside, repeat. Add wine to pan, and bring to a boil, scraping the bottom. Cooked until reduced to , add the Beef and all the rest of ingredients but basil and parsley. Bring to boil and simmer covered for about 1 hour, stirring occasionally Uncovered, and keep simmer for another 1 hour or until meat is very tender, keep stirring once in a while. Make sure that the beef wont stick to the bottom, if not enough liquid add little water, once cooked finish by adding the basil and Parsley.

Its Just Risotto

Serve: 4

Ingredients: 4 to 5 cups chicken broth 4 tbsp extra-virgin Bertolli olive oil or any other olive oil with strong olive flavor 1.5 cup finely chopped onion 2.5 cups Arborio risotto rice 2 pinch of salt 1 pinch of Black Pepper 1.5 cup white wine 1 cup grated Parmigiano-Reggiano cheese 1 tbsp of butter Directions:
1. 2.

3. 4. 5. 6. 7. 8. 9.

Heat the broth and keep it on low on the stove Caramelized the onion in the olive oil using a Dutch oven or a pan big enough to hold the rice and the broth, till golden brown but not too brown Add the rice and lower the fire, keep stirring the rice till the oil is absorbed Add the wine and completely reduce You will notice that at this point the rice will start to release the starch Season with salt and pepper Bring the heat on medium Add the hot broth 1 cup at time and let reduce before you add the next one, keep stirring quite often When the rice reaches the doness that you looking for add the butter and the parmesan, the rice shouldnt be too dry, it needs to be able to run a little when you scoop it into the plate

Lemon and Sage Chicken Saltimbocca

Serve: 8 Ingredients: 8 chicken cutlets (about 6/8oz each) Salt 16 fresh sage leaves 16 sliced Italian prosciutto crudo 2 tsp extra-virgin olive oil cup broth mixed with cup white wine 1/4 cup fresh lemon juice 1 tsp of corn starch Directions:
1.

2. 3. 4. 5.

6.

Season the chicken with Salt then place 2 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing the sage Heat large skillet over medium heat. Add 1 tbsp oil to the pan Cook the chicken on both sides till done and set aside. Combine broth, lemon juice, and cornstarch in a small bowl; Stir with a whisk until smooth. Add cornstarch mixture and remaining 1 tsp olive oil to pan; bring to a boil, stirring constantly till it reaches e smooth creamy texture. Spoon sauce over chicken. Serve with lemon wedges, if desired.

NY Steak with, Pomegranate & Arugula salad with Garbanzo Beans

Serve: 4

Ingredients:

3 tbsp Extra Virgin Olive oil 4 NY steaks (about 8/10 oz each) Salt and Pepper to taste 1 lbs Garbanzo beans, cooked and rinsed 1 cup pomegranate seeds 1/2 cup green Onions, chopped 2 shallots, sliced 1 tbsp fresh lime juice 4 cups baby arugula 1 cup of shaved Parmesan cheese Directions: Heat 1 tsp of the oil in a large skillet over medium-high heat. Season with Salt and Pepper and cook the steak as you desire. 2. Set the steak aside and in the same oil saut the shallots till golden brown, let cool down 3. In a large bowl, combine Garbanzo, pomegranate seeds, green Onion, shallots, lime juice, remaining 2 tbsp oil, and salt and pepper. Fold in the arugula. Serve with the steak. 4. Topped with Shaved Parmesan
1.

Oregano Rack of Lamb with Lemon Yogurt Sauce

Serve: 4

Ingredients: 2 Lemon zested 3 tbsp chopped fresh oregano Salt and Pepper to taste 2 rack of Lamb (around 2 lbs total) 1/4 Orange Juice 1/2 cup plain yogurt

2 garlic cloves, minced tsp sesame paste 2 tbsp chopped green Onion 2 tbsp water 2 tsp extra-virgin olive oil Directions:
1. 2. 3.

4. 5. 6. 7.

Preheat oven to 425 degrees Combine lemon zest, oregano, pinch of salt and pepper in a small bowl. Rub the Lamb with it Combine sesame, yogurt, orange juice, garlic, green Onion in a small bowl. Whisk in enough water to thin the sauce to desired consistency. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Cook the lamb rack in the oil till browned evenly and Turn them over and transfer the pan to the oven. Roast for medium-rare, around 10 mins, depending on thickness. Serve the chops with the yogurt sauce.

Pork with Balsamic Lentils

Serve: 4

Ingredients: 1 cup raw lentils, rinsed 2 cloves of Garlic 2 sprig of rosemary Salt and Pepper to taste 3 tbsp Extra light olive oil 1 pork tenderloin (1 1/4 lb) 2 tbsp Balsamic vinegar 1 tsp Dijon mustard 2 celery stalk, finely chopped 1 small red onion, chopped

1 cup cashew nuts, toasted 2 tbsp fresh Oregano, chopped Directions:

1. 2.

Heat oven to 400 degrees. Bring 3 cups of water to a boil. Add the lentils, Garlic, Rosemary and 1 tsp salt; simmer, stirring occasionally, until tender for 20-25 mins. Drain. 3. Add 1 tbsp of the oil in an ovenproof skillet over medium-high heat. Season the pork with salt and pepper and cook, till brown on all sides, then transfer to the oven and roast until cooked through, for about 10 minutes, let rest for 5 more. 4. In a large skillet add the remaining 2 tbsp oil, and add celery, carrot, onion, Cashew and Oregano, and cook till caramelized. 5. Transfer to a bowl and add the rest of the ingredient and serve with the pork.

Roasted Broccoli Soup

Serve: 8

Ingredients: 1.5 tbsp butter 1 tbsp Extra-virgin olive oil 1 red onion, chopped 3 cloves garlic, chopped 1 tsp chopped fresh Parsley 10 cups chopped broccoli 6 cups vegetable broth 1/2 cup Heavy cream Salt and Pepper to taste Directions:

1.

2. 3.

4. 5.

Heat butter and oil in a Dutch oven over medium heat until the butter melts, add the onion, cook, stirring occasionally, until softened for about 10 mins now add the garlic and cook for another 5 mins Stir in broccoli, and the lemon Juice, cook the broccoli till the outside starts to caramelized (about 15 minutes) Add broth and water; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, for about 10 mins. Puree the soup in batches in a blender. Stir in the cream (if using), salt and pepper to taste Top with Parsley

Roasted Pork Tenderloin with Peppers

Serve: 6 Ingredients: 2 Pork tenderloin, trimmed and cut into 2 inch thick medallions Salt and Pepper to taste 2 tbsp extra-virgin olive oil 1.5 tsp chopped fresh rosemary 1 tsp fresh chopped sage 3 garlic cloves, minced 2 red bell pepper, cut into 1.5 inches strips 2 yellow bell pepper, cut into 1.5 in. strips 1 Jalapeno diced Directions:
1. 2.

Heat a large skillet over medium-high heat. Season the Pork with salt and pepper and cook in the pan with the Oil 3. Reduce heat to medium; turn pork over. Add rosemary,

garlic, and bell peppers

4.

Cook for another 5 minutes till the peppers are tender

Sauted Cod With Romesco Sauce

Serve: 4 Ingredients: 3 medium red bell peppers seeded and steam off 1 fresh ancho or Poblano pepper seeded and steam off tsp Salt and tsp Pepper 1.5 tbsp walnuts 1 tbsp Extra Virgin olive oil 1 tbsp White wine vinegar 1/2 tsp Brown sugar 1/4 tsp Chili Powder 2 garlic cloves 4 (6-oz) Cod fillets 4 lemon wedges Directions:
1. 2. 3. 4.

5.

6.

Preheat the oven at 475. Place Peppers in the oven for about 15/20 minutes till the skin will bubble Wrap the peppers in a bowl and cover with Plastic wrap, let rest 10 minutes then remove the skin. Place all the peppers, pinch of salt and Pepper, walnuts, Oil, Vinegar, Sugar, Chili and garlic in a food processor; process until smooth or chunky depends on what you like. Brush the fish with the Olive oil, then season it with Salt and Pepper and cook it on a medium fire till nice and crisp, for more doness place in the oven at 475 for about 5 minutes after seared Serve with the sauce on top and the lemon wedges

Sea Bass with Spinach, Grapefruit & Olives salad

Serve: 4

Ingredients: 2 tbsp Extra Virgin olive oil 4 6-oz pieces skinless Sea Bass or cod fillet Salt and black Pepper 1 tbsp white Balsamic Vinegar 1 tsp Honey 1 tsp of Mustard 2 Grapefruit 1 cup Green onion, thinly sliced 1/2 cup pitted green olives, sliced 4 cup of Baby Spinach Directions: Heat 1 tbsp of the oil in a large skillet over mediumhigh heat. Season the Sea bass with salt and pepper and cook until golden brown 3-5 mins per side. 2. In a large bowl, whisk together the vinegar, honey, Mustard and the remaining tbsp oil and pinch of salt and pepper. 3. Cut away the peel and white pith of the Grapefruit and slice into segments then in half again. 4. Add them to the bowl along with the onion, olives and spinach, and gently toss to combine. Serve with the Fish.
1.

Seared Salmon with Potatoes, Swiss Chard & Mustard Vinaigrette

Serve: 4 Ingredients: 1 lb baby potatoes (about 12) Kosher salt and black pepper 1 tbsp fresh Rosemary chopped 3 cloves of garlic smashed 1 head of Swiss chard, sliced white part removed 1 small, minced 1 green onion finely sliced 1 tbsp Dijon Mustard 1 tbsp white wine vinegar 1 tsp of Honey or gave Syrup 4 tbsp extra virgin olive oil 4 6oz Salmon Filet Directions:
1. 2.

3.

4.

5.

6.

Preheat the oven at 375 degrees Boil the Baby potatoes for 5 minutes in water then cut them in half, boil also the Swiss chard in water for 3 minutes and set aside, drain and pat dry Using a bowl toss the potatoes and the Swiss chard with the rosemary, the garlic and 1 spoon of the Olive oil with a pinch of salt, cook them in the oven for about 15 minutes, set them aside. In a small bowl, combine the shallots, green onion, mustard, vinegar, 2 tbsp of the oil, honey and a pinch of pepper. Heat the remaining tsp oil in a large nonstick skillet over medium-high heat. Season salmon with Salt and pepper, and cook until opaque throughout, 3 minutes per side. Serve salmon with the potatoes and cabbage, and drizzle with the vinaigrette.

Shrimps & Lobster Risotto

Serve: 4

Ingredients: 4 cups broth 4 (5-oz) American lobster tails meat raw 20 each of 31/40 raw Shrimps, peeled and deveined 3 tbsp butter 1 finely chopped shallots Salt cup dry white wine 2 tbsp of fresh chopped parsley 2 cup uncooked Arborio rice or other medium-grain rice Directions:
1. 2. 3. 4. 5. 6. 7.

8.

Sautee the Shallots in the butter Add rice to pan; cook for 3 mins, stirring constantly. Add the wine and completely reduce. Stir in 1 cup broth mixture, and cook for 5 mins or until liquid is nearly absorbed, stirring constantly. Add the Lobster tail roughly chopped and the shrimps Adjust with salt Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (20 mins total). Add Parsley and serve

Skinny Turkey Meatballs

Serve: 4

Ingredients: 2 lb of Easy Spicy Marinara sauce from this Ebook

1 tbsp Extra Virgin Olive Oil 1 white onion, minced 1 carrot, minced 3 garlic cloves, minced 1 cup Ricotta Cheese 1 tbsp dried Parsley 1 tbsp dried Basil Kosher salt and black pepper 2 lb Ground Turkey meat (Leg and breast) 1 egg white Directions:
1. 2. 3. 4. 5.

Bring the sauce to a gentle simmer in a large enough pan that will also fit the Meatball Sauted the Onion, carrot and Garlic using the oil in a saut pan till caramelized, let cool down and set aside In a large bowl, combine the entire ingredients beside the simmering sauce and mix well. Shape the all the mass into 1.5 inches balls and place them carefully in the simmering Marinara Let cook for about 15 minutes covered on medium/low fire flip them once

Smoked Bacon & Potato Pancakes

Serve: 4

Ingredients: 4 smoked bacon slices finely chopped 1.5 cups chopped red onion 1 cup thinly sliced green onions 4 garlic cloves, chopped 4 medium shredded peeled baking potato cup shredded sharp cheddar cheese Salt and Pepper to taste 2 large eggs

1 tbsp Extra Virgin Olive Oil 1/2 cup reduced-fat Yogurt Directions: Cook bacon, onion and garlic in a pan using the released fat from the Bacon, stirring occasionally. 2. Add green onions; cook for 5 minutes, stirring frequently. 3. Combine onion mixture, grated potato, cheddar cheese, 3/4 tsp salt, black pepper, and 2 large eggs in a medium bowl, stirring well. 4. Divide the potato mixture into 8 equal portions, and shape each portion into a thick patty. 5. Preheat the oven at 425 degrees 6. Place patties on a baking sheet coated with Olive oil. 7. Bake at 425 degrees for 25 minutes or until golden and set. Top with Yogurt
1.

Sole with roasted Tomatoes & Garlic

Serve: 4 Ingredients: 40 each grape or cherry tomatoes 6 garlic cloves, smashed 2 tbsp Extra Virgin olive oil Kosher salt and black pepper 10 Basil leaf 4 6-oz Sole fillets 1/2 cup fresh parsley, chopped 1 tbsp capers, roughly chopped Directions:

1. 2.

3.

4. 5. 6.

Heat oven to 400 degrees In a large roasting pan, or Baking sheet toss the tomatoes, garlic, 1 tbsp of the oil, salt and pepper. Roast for 5 mins. Display the fish among the tomatoes, drizzle with remaining tbsp oil, and season with more Salt and Pepper. Roast until the fish is cooked throughout and the tomatoes have begun to roast, for about 15 mins Transfer the fish to plates. Sprinkle the tomatoes with parsley and capers, and toss to combine. Serve with the fish.

Tangy Walnuts Crusted Cod with Sauted Greens

Serve: 4

Ingredients: 1 Orange squeezed The Skin of 2 lemons zested 1.5 cup walnuts, finely chopped 2 tbsp fresh Marjoram 3 tbsp extra-virgin olive oil Salt & Pepper to taste 4 6 to 8oz Cod steak (or any white fish of your choice) 4 tsp mustard not to spicy diluted with 1 tbsp of water 3 cloves garlic, minced 1.5 pound greens (Spinach or Mustard) 2 tbsp of chopped Parsley Directions:
1.

Combine lemon zest, walnuts, Marjoram, 1 tbsp oil, 1/2 tsp salt and pepper in a bowl. 2. Place fish on an oven pans and brush each portion

with the Mustard mix. Once all the steak are coated roll them in the walnuts mixture till nice and coated

Broil the fish at 400 degrees till the outside is nice and crusty ( about 10/15 minutes 4. Mix now 2 tsp oil in a saut pan over medium heat. Add garlic and cook till cappuccino brown, add the greens and the Orange juice, season with salt and pepper 5. Serve the fish over the spinach. 6. Garnish with fresh chopped parsley
3.

Sweet Chilies & Grapes Roasted Chicken

Serve: 4

Ingredients: 2 boneless chicken breasts, skinless 1/4 tsp Paprika 1/4 tsp salt 4 tbsp all-purpose flour 2 tbsp Extra Virgin Olive oil 1 large shallot, minced 1/4 cup dry Marsala 1/2 cup coarsely chopped cranberries, fresh or thawed 1 cup chicken broth 3 tbsp Sweet Chili sauce 1 tsp brown sugar Directions:
1. 2.

Preheat oven to 450 degrees Cut each chicken breast in half lengthwise to get 4 portions about equal look, season it with Salt and paprika and coated with flour using a bowl. 3. Cook the chicken in a saut pan with the oil on both sides till the entire breasts are golden brown but still raw inside. Set aside 4. Return the pan to medium heat, add shallot and cook

till caramelized, add Marsala and Grapes; cook until the Marsala is reduced by about half and the Grapes are beginning to cook, for about 5 min. Add 1 cup broth; bring to a boil and cook till the Grapes almost dissolve and the liquid is almost fully reduced.

Whisk in the sauce the Sweet chili sauce and brown sugar. 6. Brush the chicken with the sauce and place in the oven for about 5 minutes, or till is fully cooked and serve.
5.

Spiced Slow Roasted Beef with Pumpkin

Serve: 4 Ingredients: 3 tsp paprika 1 tsp turmeric 1 tsp salt tsp garlic Powder 1 tsp Red Chili Flakes tsp freshly ground black pepper tsp of onion powder 2 lbs pc of beef roast cut into 1 inch cubes 2 tbsp Extra Virgin Bertolli olive oil or any other oil with strong olive flavor 2 shallots roughly chopped 2 cup of chopped parsley 6 Cipolin Onions quartered 2 garlic cloves, chopped 1/3 cup chicken broth 2 cup of tomato sauce (canned is fine) 4 cups pumpkin cubed in of an inch pieces Directions: Rub the Beef with all the first 7 ingredient mixed together 2. In a Dutch oven add the oil and heat that on medium fire, add the beef and cook till it start to be golden brown, take it out and set aside 3. Add onion, shallots and garlic, caramelize them
1.

Add the beef back and add broth and tomato sauce, bring to boil 5. Add pumpkin and cover, reduce heat and keep cooking for about 15/20 minutes till the pumpkin is fork tender
4.

Spiced Roasted Pork Chops

Serve: 4 Ingredients: tbsp mustard seeds 1 tbsp brown sugar 1 tsp hot smoked paprika 1 tsp Fennel seeds Salt and Pepper to taste 4 center-cut pork chops (8/10oz each) 1 tbsp extra light olive Oil Directions: Mix all the dry spices and the sugar and rub the pork previously brushed with the Oil till nicely coated 2. Grill the pork over medium fire or in the oven at 425 till reached the doness that you looking for, about 15/20 minutes for medium
1.

Veal cutlets with Sage Browned Butter

Serve: 4

Ingredients: 4 (6-oz) Veal Cutlets Salt and Pepper to taste 1 tbsp Extra Virgin Olive Oil

1/2 cup all-purpose flour 3 tbsp butter 10 sage leaves 1 tbsp minced shallots 1 tsp chopped fresh parsley Directions: Season the Veal with Salt and Pepper and dust in flour, cook it in the Olive oil on Medium fire till meat is brown on both sides and set aside 2. Add butter and sage leaf to pan, cook over medium heat until butter browns 3. Add shallots and Parsley; Cook for 30 seconds 4. Serve the veal drizzled with the sauce.
1.

Tasty Light Mac & Cheese

Serve: 6

Ingredients: 1 lb Elbow Pasta 2 cups whole Milk Salt and Pepper to taste Cups shredded sharp Cheddar cheese 2 tbsp Olive Oil mixed with 1.5 tbsp of Flour Directions:
1.

Cook the pasta in unsalted water according to package directions Drain the pasta and return it to the pot. 2. In a 3-qt saucepan, combine 2 cups of the milk minus 1 tbsp, pinch of salt and tsp of pepper; bring to a simmer. 3. Add the Oil and Flour mix to the spoon of Milk left out and stir this into the simmering Milk

4.

Pour the cheese inside the Milk, Oil and Flour mix and bring to boil. 5. Pour the sauce over the cooked macaroni and toss to coat, let sit at least 5 mins before serving.
THE END

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About The Author:

Fabio Viviani is a successful Chef, Restaurateur, Bestselling Author, Media Host and Entrepreneur with a huge background in Italian and Mediterranean food. Internationally known for not only his cooking skills, but also for his bigger than life personality, he cooks simple, soulful, family-style food that will feed your soul well before your eyes. Fabio has been in the restaurant business since he was 12 years old. Hes been cooking for celebrated personalities, major events and tons, TONS of people, that are floating his two Restaurant in California; Firenze Osteria in NoHo and Caf Firenze in Moorpark. His popularity increased exponentially after being voted Fan Favorite on the Season 5 of the Emmy Award winning show Top Chef. Also contestant and again the favorite among the Fans in the season 8 of the show Top Chef: All Stars,. Fabio works as a Spokesperson for numerous Italian brands in U.S.A. such as Bertolli Olive Oil as the most recognized Italian Olive Oil Ambassador in the country, also work in collaboration with Bialetti U.S.A. to introduce a new line of White Ceramic Coated Nonstick Eco-Friendly Cookware in order to bring the Italian passion for life to all the Americans households thanks also to a incredibly strong web following since 2005.

His latest eBook Did I really make Breakfast?? its been #1 Bestselling Book in several book categories for a long time, check it here http://ow.ly/4i5go Viviani currently lives in Moorpark, California, with his Turtle and consistently strives to be a positive role model for his family, friends and employees. For more on the author:
http://www.fabioviviani.com