Chef Fabio Viviani: Eco-friendly cookware and recipes

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Mediterranean Sea bass

Serves 2

Ingredients

• 1 pound white sea bass, skin on
• Salt, pepper and Bertolli Classico Olive Oil
• 1 tablespoon pine nuts
• 1 tablespoon aged balsamic vinegar
• 3 ounces crumbled feta cheese
• 1 head Belgium endive, chopped
• 1 green onion, thinly sliced (white and green parts)

Directions

1. Season both sides of the sea bass with salt, pepper and a little bit of olive oil.
2. Using a medium flame, heat the Aeternum sauté pan. When the pan is heated, place the fish skin-down and press it with a spatula while it crisps -- 2 to 3 minutes, depending on thickness of fish.
3. Once the skin side is crisp, flip the fish and cook for 2 to 3 minutes or until the flesh is crispy.
4. Plate the fish and set aside.
5. In a bowl, mix about 6 ounces of olive oil and pine nuts. Stir in vinegar and the feta cheese. Add endive and toss.
6. Top the plated fish with the endive salad, garnish with thinly sliced green onions and drizzle with olive oil.

Eco-friendly seafood >>

Caramelized Asparagus with Parmesan

Serves 2

Ingredients

• 1 pound medium-sized asparagus, woody ends trimmed
• 1 tablespoon butter
• 1 tablespoon Bertolli Classico Olive Oil
• A few sliced almonds
• Salt and pepper
• Juice from half a lemon
• 2 tablespoons chopped fresh parsley
• Really good, aged balsamic vinegar
• 2 to 3 tablespoons of shaved Parmesan

Directions

1. Blanch asparagus in a large pot of salted boiling water. (Place asparagus upright and banded together in a pot of water filled so that just the tips are above the water.) Drain and set aside.
2. In an Aeternum sauté pan, heat butter and olive oil. Add a pinch or two of sliced almonds and season with salt and pepper.
3. Add the blanched asparagus and cook with a high flame for 2 to 3 minutes, until the asparagus and mixture caramelizes.
4. Squeeze lemon juice over the asparagus and add the parsley.
5. Immediately plate asparagus and drizzle with aged balsamic vinegar topped with fresh, shaved Parmesan.

Why you should eat organic vegetables >>

Pancetta Brussels Sprouts

Serves 2

Ingredients

• 8 ounces pancetta, chopped
• 1 pound Brussel sprouts, halved and blanched
• 5 anchovy fillets
• Bertolli Classico Olive Oil
• Grated pecorino cheese

Directions

1. Caramelize the pancetta using the Aeternum pan over medium heat. No oil is needed if using the Aeternum; if you're using a different sauté pan, add a little olive oil before adding the pancetta.
2. Once the pancetta is cooked, remove from pan and set aside.
3. In the same sauté pan, add the blanched Brussels sprouts and the anchovy fillets. Cook until the Brussels sprouts start to brown on the outside, then add the pancetta.
4. Cook for an additional 5 to 10 minutes or until the anchovies are completely dissolved.
5. Plate and drizzle with very little olive oil and top with pecorino cheese.

More eco-friendly cooking tips

Eco-friendly cooking: Reduce your carbon footprint in the kitchen
Eco-friendly tips: How to eat to save the planet
Eco-friendly kitchenware