Blog Posts by Chow Ciao

  • Fabio's Marinara Sauce

    Fabio gives us his tricks & tips on using tomatoes and creates a flavorful, super-simple marinara sauce with fresh garlic and canned tomatoes.

    Tips and secrets in episode:

    • Slice tomatoes with a very sharp knife to keep in the juices
    • How to refresh overripe tomatoes
    • For sauce, 90% of the time canned is better because it contains more flavor. Use canned variety packed in tomato juice not water.
    • Crush the tomatoes yourself as one of the last steps to maintain deep flavor.
    • Prepare an Italian tomato sauce with olive oil. When the oil starts to turn red in color the sauce is finished cooking.

    The Perfect Tomato Sauce

    Recipe by Fabio Viviani

    Cook time: 10 Minutes
    Yield: 2 Cups of Sauce


    6 cloves garlic
    6 Tablespoons extra-virgin olive oil
    28 oz can of whole plum tomatoes (packed in only tomato juice)
    salt and fresh cracked pepper to taste
    3-4 leaves fresh basil for garnish

    Smash 6 cloves of garlic with the back of a knife.

    Over medium heat, cook garlic in 3 Tbsp. of EVOO until Read More »from Fabio's Marinara Sauce
  • Herbtastic! Fresh Herb-Encrusted Halibut

    Fabio explains how to use fresh herbs to bring out deep flavors and cooks an incredibly easy and foolproof method for melt-in-your mouth herb-encrusted fish.

    Tips and secrets in episode: • Herbs are the secret to flavoring without calories
    • Difference between fresh and dry herbs -Use fresh for marinades and big flavor rubs; use dry in cases where flavor is released over a longer period of time, like barbecue.
    • Fresh herbs are cheaper than dry herbs because they aren't concentrated. • Use Panko (Japanese-style) breadcrumbs to give your fish a fried quality.
    • Panko breadcrumbs are shaped more like flakes than regular small breadcrumbs, so oil does not absorb into it easily. The result is a crispier coating on your fish. • Use olive oil to sear fish, because it's perfect to sear at high heat
    • Halibut is a great fish for easy recipes, because it's a very forgiving fish to cook, very flaky and buttery without a heavy fish aftertaste.
    • You can tell your fish is finished when it is the same

    Read More »from Herbtastic! Fresh Herb-Encrusted Halibut
  • Frittata: The Perfect Italian Omelet

    Fabio explains eggs 101 with attitude and makes a creamy, salty prosciutto and ricotta frittata.

    Tips and secrets in this episode:

    • Difference between brown and white eggs - the hen's color is the only difference
    • How to crack an egg perfectly - on the side of the mixing bowl
    • Adding water instead of milk to fluff eggs
    • Use olive oil versus butter to save calories
    • How to flip your frittata in the pan
    • Finishing to perfection - top with green onions and drizzle with olive oil

    The Perfect Frittata

    Recipe by Fabio Viviani

    Serves: 4

    3 tablespoons extra virgin olive oil
    8 eggs
    Pinch of salt
    Pinch of pepper
    1 cup chopped green onions
    8 thin slices prosciutto
    1/2 cup ricotta cheese, at room temperature

    Whisk the eggs in a large mixing bowl and set aside.

    Heat a large nonstick skillet over medium low heat and add 2 tablespoons olive oil.

    Add beaten eggs, salt and pepper.

    When eggs begin to set, add green onions by sprinkling over the top.

    Read More »from Frittata: The Perfect Italian Omelet


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