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Have you ever turned on the cooking channel and wished you didn’t have to go search the internet for a recipe, or sat there trying to write every ingredient down? Yeah me too! All new from Fabio Viviani Top Chef All Stars and Season 5 Fan Favorite, is the Let’s Cook App for Ipad, Iphone, and even Itouch!! I was really excited to try out this app. I love cooking, and I love Top Chef. Fabio is definitely a favorite here.
The Let’s Cook App features
– More than 5 hours of video right at your finger tips (no streaming required)
– 16 step-by-step video recipes in full HD
– 100+ recipes hand-selected by Chef Fabio
– A dozen of Chef Fabio’s cooking and entertaining tip and menu suggestions
Here’s a little teaser for you!
After first downloading Let’s Cook I started browsing the recipes. Oh my goodness there were so many good looking ones!!! It’s been a lot of fun to watch Fabio cook and read some of the tips. I learned that cutting cherry tomatoes, is actually pretty easy! Here’s what the app looks like. On the right is a scroll bar where you’ll find the video recipes, more recipes, and tips. On the left is Fabio. He gives you a little introduction, welcoming you to the App. Let’s Cook is a very friendly, easy to use app!
So for dinner one night last week we had some Fresh Fettuccine with Crispy Pancetta, Mushrooms, and Cherry Tomatoes. It was divine. My kids ate it up like it was the best stuff ever, and Mark asked if there was more. We had no leftovers, a very odd occurrence in our household.
Don’t worry I’m not going to just leave you with the picture, and my review. Why don’t you try it for yourself? Here’s the recipe!
FRESH FETTUCCINE WITH CRISPY PANCETTA, SAUTÉED MUSHROOM AND CHERRY TOMATO
by Chef Fabio Viviani
Serves 2, double ingredients for 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
2 cups cherry tomatoes (20 small), halved and seeded
2 Tbsp. Bertolli® Extra Virgin Olive Oil
Salt and fresh ground black pepper
2 ounces pancetta or bacon, diced
1 Tbsp. Bertolli®Extra Light Tasting Olive Oil
4 to 5 cloves garlic, finely chopped
12 ounces oyster mushrooms, very thinly sliced
1/2 cup chicken broth, divided
8 ounces fresh fettuccine
2 Tbsp. chopped fresh parsley
Shaved Parmesan cheese
Preheat oven to 475°. Drizzle tomatoes with Bertolli Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Arrange in baking pan and roast 5 to 10 minutes or until wilted.
Sauté pancetta with Bertolli Extra Light Tasting Olive Oil over medium-high heat until crisp. Season with fresh ground black pepper and very little salt. Add garlic and mushrooms and sauté until golden brown.
Add roasted tomatoes and 1/4 cup broth to sauté pan. Reduce heat and simmer uncovered.
Add fettuccini to boiling water over high heat, stirring occasionally until it floats, approx. 5 to 8 minutes.
Add cooked fettuccine to sauté pan and remaining broth. Increase heat and drizzle with Bertolli Extra Virgin Olive Oil. Add parsley. Simmer 2 to 5 minutes.
Top with shaved Parmesan and serve.
We also tried the Bruschetta Margarita. A simple, yet delicious Bruschetta!
* I was provided with Let’s Cook App for Itouch to review. All opinions are my own. I was also provided with a bottle of Bertolli Olive Oil to use with the Let’s Cook App, and one to giveaway.
Head on over to the Let’s Cook site to learn more and download your app today! Then make sure to enter the Rafflecopter form below to win you’re own bottle of Bertolli Olive Oil, the featured Olive Oil in the Let’s Cook App!
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