Spaghetti with Salmon and shaved Zucchini

Serves 3-4

•1 lb. Spaghetti
•1 lb. Salmon, in 4 fillets
•4 tbsp. olive oil
•4 tbsp. Butter, unsalted
•2 medium, or one large Zucchini, shaved with vegetable peeler
•4 garlic cloves, minced
•3 tbsp. Parsley, chopped
•1 tbsp. Oregano, chopped
•1 ½ cups Seafood broth
•2 tbsp. Lemon Juice, fresh
•Salt and Pepper, to taste

1.In a large pot of salted boiling water, cook spaghetti until desired consistency.

2.While pasta is cooking, in a large pan on medium high heat, add Olive oil. Season salmon with salt and pepper, and sear on both sides for 2 minutes, leaving it slightly underdone. Set aside.

3.In the same pan, add butter, zucchini, garlic, and cook for 2-3 minutes. Add parsley, oregano, and seafood broth. Bring to a boil and reduce until sauce starts to form. Add pasta and continue to cook until sauce is thick and coating pasta.

4.Add lemon juice, break salmon into pieces, and toss everything together to incorporate. If sauce becomes too thick, add a touch of pasta water. If sauce is too thin, add a touch of olive oil or cold butter and incorporate.

Posted by on Mar 22, 2018 in Fabio Viviani's Kitchen Academy Blog, General Recipes | 0 comments

Scallops with Citrus Beurre Blanc and Salsa Verde

Serves 4

•16 large sea scallops, trimmed if needed

For the citrus beurre blanc
•2 tbsp. fresh lemon juice
•2 tbsp. Orange juice
•2 tbsp. White wine
•1 small shallot, minced
•12 tbsp. cold unsalted butter, cut into chunks
•2 tbsp. Heavy Cream
•Salt and Pepper
•Olive Oil

For the Salsa Verde:
•3 tbsp. Parsley, chopped
•3 tbsp. Basil, chopped
•3 tbsp. Mint, chopped
•3 scallions, sliced thin
•2 tbsp. Capers, chopped
•1 tbsp. Red Wine vinegar,
•1 clove Garlic, minced
•Olive Oil
•Salt and Pepper

1.Pat the scallops dry with paper towels. Season on both sides with salt and pepper.

2.Coat the bottom of a large sauté pan with oil and heat over medium-high heat until the oil shimmers and just starts to smoke. Working in batches, add the scallops and sear on each side until golden brown, about 2 minutes per side (depending on the size of the scallops).

3.While scallops are cooking, in small saucepan, combine the lemon juice, orange juice, wine, shallot, and bring to a simmer.

4.Cook until the liquid is reduced by ¾ of the way. Reduce heat to low and, using a whisk, add in 1 piece of butter at a time until fully incorporated. Season with salt and pepper. Add a touch of water if sauce becomes too thick.

5.For the salsa verde, combine parsley, basil, mint, scallions, capers, vinegar, and garlic in a good processor. Turn on a stream in olive oil until a paste just starts to form. Turn off and adjust seasoning. Salsa should hold together, but not too thick. Serve Scallops with both sauces.

Posted by on Mar 22, 2018 in Fabio Viviani's Kitchen Academy Blog, General Recipes | 0 comments

Rigatoni with Butternut squash, Pine nuts, and Sage

Serves 3-4

•1 lb. Rigatoni
•3 tbsp. olive oil
•1 tbsp. finely chopped fresh sage 9
•2 lbs. butternut squash, Par Roasted and smashed
•1 medium yellow onion, chopped
•1Cup Button Mushrooms Sliced
•4 garlic cloves, pressed or chopped
•Salt and Pepper
•1 ½ cups vegetable broth
•2 tbsp. Butter
•¼ cup Sage, whole leaves for garnish ( Fried )
•½ cup roasted pine nuts
•Grated parmesan for finishing

Bring a pot of salted water to the boil. Start to cook the pasta while you start the sauce.

In a Large sauté pan add the onions, mushroom, Butter, salt & pepper. Cook on High Heat until the mushrooms and onions start to caramelize. Add the sage and garlic. Sauté for another 3-5 minutes.

Add the Broth and squash. Reduce until the sauced starts to thicken.

Add the cooked pasta and toss well. Adjust the constancy if need be with a little more broth or reduce until well coated.

Plate and garnish with crispy sage, grated cheese and toasted pine nuts.

Posted by on Mar 22, 2018 in Fabio Viviani's Kitchen Academy Blog, General Recipes | 0 comments