Eco-Friendly Cooking With Chef Fabio
Looking for a tasty way to go green in the kitchen? Try swapping your conventional non-stick cookware for an eco-friendly brand of cookware that is passionately recommended by a celebrity chef! Leading Italian cookware maker Bialetti recently partnered with the fan favorite Top Chef star chef Fabio Viviani to promote their new Aeternum eco-friendly pans. Here’s what chef Viviani has to say about the green cookware and a few of his favorite Italian recipes that you, too, can cook to delicious perfection.
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Mediterranean Sea bass
- 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)
- Season both sides of the sea bass with salt, pepper and a little bit of olive oil.
- 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.
- Once the skin side is crisp, flip the fish and cook for 2 to 3 minutes or until the flesh is crispy.
- Plate the fish and set aside.
- In a bowl, mix about 6 ounces of olive oil and pine nuts. Stir in vinegar and the feta cheese. Add endive and toss.
- 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
- 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
- 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.
- In an Aeternum sauté pan, heat butter and olive oil. Add a pinch or two of sliced almonds and season with salt and pepper.
- Add the blanched asparagus and cook with a high flame for 2 to 3 minutes, until the asparagus and mixture caramelizes.
- Squeeze lemon juice over the asparagus and add the parsley.
- Immediately plate asparagus and drizzle with aged balsamic vinegar topped with fresh, shaved Parmesan.
Why you should eat organic vegetables >>
Pancetta Brussels Sprouts
- 8 ounces pancetta, chopped
- 1 pound Brussel sprouts, halved and blanched
- 5 anchovy fillets
- Bertolli Classico Olive Oil
- Grated pecorino cheese
- 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.
- Once the pancetta is cooked, remove from pan and set aside.
- 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.
- Cook for an additional 5 to 10 minutes or until the anchovies are completely dissolved.
- 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