I love finding new apps especially cooking ones. I’m usually nervous about paying for apps because it’s such a gamble if they are going to be any good or not. I have to say this app you’ll love as much as I do. There’s recipes, videos and extra tips such as freezing a candle before your party and it’ll burn longer and slower. Who knew? If you’re a fan of Top Chef then you’ve seen the promos that Fabio has teamed up with Bertolli and it’s a match made in heaven! So here’s some details and my thoughts on the app along with a recipe from there too.
Ever wanted to cook alongside a Top Chef Fan Favorite? The iPhone and iPad app — Let’s Cook! – from Fabio Viviani is now available on the App Store for only $.99.
Let’s Cook! 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
The engaging app brings Chef Fabio’s famously infectious style right into your kitchen, and has all the tools to learn to cook with passion and confidence.
Here’s one of the videos from the app:
Overall, I loved how easy the app is to use and I loved that there where so many pictures of the dishes too. The videos where a nice touch too and really made it easy to follow along in the kitchen or see how things such as making pasta are done. The following recipe is one that I tried using the Bertolli olive oils. I’ve never had oyster mushrooms which where really highlighted and delicious in the dish. I didn’t use pancetta which I think would have been better in the dish, but the bacon was just enough to not over power the other ingredients. Can’t wait to make this easy dish again.
Fresh Fettuccine with Crispy Pancetta, Sautéed Mushroom and Cherry Tomato
(Adapted from 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. I also added some extra parsley I had on hand.
Here’s your chance to win a 17 oz bottle of Bertolli Extra Virgin Olive Oil to cook up a great meal.
For your first MANDATORY entry, tell me your favorite way or thing to use olive oil in. Giveaway ends 12-11-11 at midnight, US residents only.
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Disclosure: The app and two bottles of Bertolli Olive oil where provided by FKM Agency. I was not paid or told what to write in my review. All opinions are my own.