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Combine 4 eggs, a pinch of salt, fresh pepper, a touch of extra virgin olive oil and 8 tablespoons of flour in a food processor. Pulse briefly, then add 4 more tablespoons of flour. Pulse again and add 2 final tablespoons of flour. Mix until a ball of dough is formed. Roll out dough and cut into your desired pasta shape. Enjoy!
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Béchamel Sauce: Melt 1 stick of butter in a saucepan. Reduce heat to low. Mix in 2 oz. flour. Add 1 tsp. nutmeg and remove from heat. Slowly add 1 quart of milk and return to heat. Bring to a boil, mixing constantly. Add salt and pepper to taste. Let rest for 30 minutes. Lasagne: Layer Bolognese sauce (you need 1-2 quarts), pasta sheets from a batch of Fabio’s pasta recipe, béchamel and pasta sheets. Repeat until finished. Add Bolognese, béchamel and Parmesan cheese on top. Bake for 30-45 minutes at 375°
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EASY MINESTRONE SOUP
Simply combine: 3 tbs olive oil, 1 c. white onion, 1/2 cup red onion, and let caramelize. Then add 3 cloves garlic, finely chopped, 1 c. carrots, 1 cup celery and 1 cup diced fennel go in the pot. Stir then add in 1 cup diced red potatoes. While potatoes cook, add 1 c. diced zucchini and chopped leafy greens. Add 4 c. vegetable stock, and 1 cup of marinara sauce. To that you add 1/2 oz. chunk of Parmesan cheese and let cook for 15 mins. Finally add 1 c. cooked pasta and 1 c. cannellini beans. Serve!
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FRIED RICE BALLS
Heat light olive oil in a deep sauté pan over medium high heat. Grab a batch of Fabio’s Pancetta Risotto and using an ice cream scoop, scoop and shape rice balls. Beat 6 eggs with a pinch of salt. Coat your hands with a little extra virgin olive oil to keep the rice from sticking. Dip each ball into egg wash and then roll them into Panko breadcrumbs to coat fully. Pan-fry until medium brown, turning to make sure they are browned on all sides. Drain on paper towels. Serve on a bed of warm marinara.
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Preheat oven to 450F. Remove the organs, gizzards and neck from a 2-4 pound chicken and rinse. Pat dry and rub ¼ cup olive oil all over and season with salt and pepper. Stuff with 5 garlic cloves, 1 sliced lemon and 2 sprigs of thyme, sage and rosemary. Place chicken on pan, breast side up. Roast in oven for 15-20 minutes until the skin is crispy. Put a meat thermometer in the breast. Turn the chicken over, breast side down. Turn oven down to 350F and cook until thermometer reads 150F. Let rest 10 minutes.
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Cook ½ lb. of spaghetti in boiling salted water. Meanwhile in a large sauté pan over medium heat, crisp 6 oz. pancetta (cubed) and ½ cup finely diced onion in 2 tbsp. butter. Add the pasta to the pancetta and onion, then add 1 cup of chicken stock and 1 tsp. black pepper. Bring the mixture to a boil. Mix 4 egg yolks and 2 tbsp. heavy cream in a small bowl. When the sauce is almost reduced, remove from the fire. Add egg mixture to the pasta, mixing until the sauce is thickened. Finish with parmesan. Mangia!
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CREAMY BAKED ZITI
Combine 1 lb. dried pasta, with meat sauce, bechamel sauce and parmesan cheese. Once you spread it into a baking dish, top with 1 cup of mozzarella. Broil on high for 5 minutes until golden brown!
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PERFECT ITALIAN MEATBALLS
Simple and authentic. Combine 1 lb. ground beef, 4 oz. ricotta cheese, 2 garlic cloves, 2 shallots minced, 1 c. grated Parmigiano-Reggiano, 1 c. panko bread crumbs, 1 egg, pinch of salt and pepper. Mash together until it forms a ball. Then heat some sauce over medium heat. Roll 1-2' balls and simmer in the sauce for 10 minutes with some water. Let the meat brown and turn them over in the pan to brown the other side. Plate them and top with fresh parsley and some grated cheese. Now, that's amore!
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ITALIAN WEDDING SOUP
Say "I do" to this easy soup: Simply stir 1/2 c. virgin olive oil, 1 c. chopped onion, I c. chopped celery, 1 c. chopped carrots over medium heat. Separately mix 1 lb. ground beef, 3 Tbs. parmesan, 1/3 c. panko breadcrumbs, salt and pepper with your hands. Roll the meat into tiny balls and bake at 375 degrees for 10-15 mins. Add 3 cups fresh spinach, 3 quarts chicken stock and orzo to the pan and let the ceremony of meat and vegetables begin. Serve!
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EASY STUFFED FRENCH TOAST
French toast is a simple breakfast staple, but it doesn't have to be boring. Ditch the maple syrup with Chef Fabio's Italian twist on this morning favorite, stuffed with creamy mascarpone and drizzled with a quickly made blueberry compote. This dish is perfect for a lazy brunch with the family or for special guests, such as Cristina Ferrare of Hallmark Channel's "Home & Family." <a HREF="http://shine.yahoo.com/blogs/author/chow-ciao-ycn-1396879/">Click here for this recipe!</a>