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Summer grilling with Bertolli Olive Oil and creations form Chef Fabio Viviani

At the end of the afternoon when dinner time rolls around I'm thinking grill and patio. This time of year is enjoyable outside for dinner on the patio, and then stay outside to enjoy the last of the Summer nights until bedtime or the mosquitoes come out.

On Sunday night we made Kabobs on the grill. The chicken was marinated in a chipotle style dressing and the vegetables got a marinade of Bertolli® Olive Oil and a handful of spices. The vegetables on the Kabobs were fresh out of the garden tomatoes, onions, and organic mushrooms and pineapple from the grocery store.

 



Bertolli® Classico Olive Oil has a mild flavor, and is perfect for grilling. You can also use Bertolli® Classcio Olive oil for roasting, and sauces. As the weather turns a bit cooler I'll be turning the oven on more and cooking  roasts for chilly nights.




Bertolli® Olive Oil is improted from Italy and contains select high quality olives oils.
To find out more about Berotlli® visit them at BertolliOliveOIl.com

and if you'd like to try out a few famous recipes from Celebrity Chef Fabio Viviani , a Top Chef All Star and Fan Favorite take a look at these creations: 

Gorgonzola Radicchio Penne

Watch Chef Fabio prepare this recipe, he has some good tips on cooking your pasta!
 
 
 
smells good right? Looks pretty yummy and easy to make. I'm thinking this is a good one to keep handy for a weeknight dinner.
 

Serves: 8
Prep Time: 10 minutes
Cook Time: 8 minutes

1 Tbsp. Bertolli® Classico™ Olive Oil

3 cups chopped radicchio

4 cloves garlic, chopped

1 lb. penne, cooked and drained (reserve ½ cup pasta water)

2 Tbsp. Bertolli® Extra Virgin Olive Oil

2 tsp. Bertolli® Balsamic Vinegar of Modena

1/3 cup crumbled Gorgonzola cheese

Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic 1 minute. Add radicchio and cook 2 minutes. Stir in cooked penne, reserved pasta water, Bertolli Extra Virgin Olive Oil, and Bertolli Balsamic Vinegar and cook until pasta is heated through. Stir in Gorgonzola cheese and cook until melted.  Season with salt and ground black pepper.  Serve, if desired, with crusty Italian bread.


Flank Steak With Chickpea Arugula Salad
 
find the recipe here: http://www.villabertolli.com/recipes/detail/47593/1/flank-steak-with-chickpea-arugula-salad




 
Spicy Mediterranean Linguine With Tun

find the recipe here: http://www.villabertolli.com/recipes/detail/47599/1/spicy-mediterranean-linguine-with-tuna

Watch Chef Fabio prepare this recipe: http://youtu.be/QG9H3J5xSaI

Disclosure: I received a sample of Berotlli Olive Oil for this post. The comments and views are my own.

 

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