Ciao Florentina - January 2012 by Florentina Lile

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- Customer Service Ciao Florentina takes pride in providing its subscribers with fast, friendly, smalltown service. Subscribe – Give a Gift – Advertise Letters: To write to the editor, use the address above. Ciao Florentina is published monthly. All rights reserved. Subscriptions are free. No part of this publication may be used without written permission by the publisher. © 2011. Every effort is made to avoid errors, misspellings, and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.

- Staff Florentina Lile – Founder - Editor in Chief Fabio Viviani – Chow Ciao Host Jacopo Falleni – Master Mixologist

2012 is off to a GREAT start!

Cameron Davison – Executive Managing Editor

Be sure to subscribe for a complimentary e-cookbook every month from

Miha Matei – Photographer

Fabio Viviani and Florentina Lile

Front Cover – Florentina Lile and Fabio Viviani on the set of Chow Ciao – Photography by Miha Matei www.mihamatei.com

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Letter from the Editor Fabio and I are having a blast working on our 2012 project - where we bring you a complimentary e-cookbook every month for 12 months! Our photo shoots are always delicious, really fun and I feel so lucky to learn so much from this Master Chef, not only about food and the restaurant business but also about food styling and life. It isn’t just us though; there is an amazing team of people that make this project possible and successful - people I like to think of as family. Way before I get there rock star Chef Ken Biffar and Johnathan Lynch have the kitchen rocking. These guys really don’t play! In addition to our monthly cookbook, we also put together the Ciao Florentina Magazine and we really hope that you enjoy every single page of it and can feel the love, passion and dedication that goes into each one of our recipes. To honor the Citrus this January please enjoy Fabio Viviani’s Mediterranean Citrus Poached Halibut and Lemony Sage Chicken Saltimbocca! To a Relaxing New Year! Peace, Love & Food! Florentina

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I am really in love with lemons and garlic. So much that if somehow I do not have any on hand I feel like there is nothing to cook within the house, no kidding! I like simple things and simple peasant food; it nurtures not just my body but also my soul. Whenever I am short on time or feel like having something quick and comforting I always go back to my Aglio Olio pasta. It has all my favorite flavors plus it is super quick and easy to make. Garlicky and citrusy, pungent and refreshing at the same time, my love affair with this dish will last for all eternity.

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Florentina’s Lemony Aglio Olio Pasta (Serves 2) 1/3 c. extra virgin olive oil 1 tsp. red pepper flakes + more to taste 6 garlic cloves –peeled and gently smashed with the side of a knife 3 garlic cloves -minced The juice from 1 large lemon –freshly squeezed The zest from 1 lemon ½ lb. pasta - spaghetti, capellini or linguine 1/3 c. Italian Parsley –chopped 1 c. reserved pasta water ¼ c. salt 1.

Bring a large pot of water to a boil and add the salt. Cook the pasta al dente according to the instructions on the package and reserve 1 c. of the pasta water.

2. In a large sauté pan heat up the olive oil over medium flame and add the red pepper flakes. Toast for a couple of minutes then add the garlic cloves and sear until golden on both sides. Transfer to a plate and add the minced garlic to the oil, stirring well and making sure not to let it burn, about a minute. 3. Squeeze in the lemon juice; add back the roasted garlic cloves and the cooked pasta to the skillet then toss to coat. Add some of the reserved pasta water until the sauce has your desired consistency. Stir in most of the parsley then transfer to a serving bowl. 4. Serve hot with the lemon zest on top, garnished with a pinch of the chopped parsley and extra red pepper flakes to taste.

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One of my favorite things about winter is the abundance of citrus everywhere. I just love the fresh scent it releases the moment I start peeling an orange or zesting a lemon over my favorite dish. I am simply crazy about blood oranges and their beautiful crimson colored flesh. For those of you not very familiar with them, they are my main squeeze and mutation of a sweet orange. The blood orange constitutes more than three-quarters of Sicily’s orange production. They are a winter fruit native to Sicily and are now grown in California and Texas. They get their distinctive beautiful color from Anthocyanin, a pigment usually found in red fruits and flowers. The three most popular blood orange varieties are: ▪ ▪ ▪

The Tarocco- the most flavorful and sweetest of them all, cropped from November to January. The Sanguinello – oval shaped with a pleasant bitter sweet taste, orange flesh and blood colored streaks, harvested from January to April. The Moro – crimson colored flesh with an intense sweet flavor with hints of raspberry.

Try juicing some of the Moro blood oranges for breakfast. Mix it with some freshly squeezed Meyer lemon juice for an exquisite refreshing treat and super healthy way to start your day!

Blood Orange Vinaigrette (Makes 1 ½ c.) ¾ c. freshly squeezed blood orange juice ¼ c. aged balsamic vinegar ¼ c. extra virgin olive oil The zest from 1 blood orange 8 raspberries -crushed Sea salt to taste Black pepper to taste – freshly cracked

Blood orange salsa

Whisk together the first 5 ingredients, season to taste with the sea salt and black pepper then serve with your favorite salad mix.

(Serves 4)

4 blood oranges 4 scallions –sliced –whites only The juice from 1 lime The zest from 1 lime 1 Serrano Chile -diced Sea salt to taste 10 fresh basil leaves –roughly torn 1. Peel the oranges and separate them into sections. Gently peel the skin off of each slice and cut them into chunks. 2. In a medium-mixing bowl gently toss together the blood orange chunks, scallions, Chile pepper, lime juice and zest. Season with the sea salt to taste and sprinkle with the basil.

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Lemony Sage Chicken Saltimbocca Recipe by: Fabio Viviani (serves 8) Ingredients: 8 chicken cutlets (about 6-8 oz. each) Salt 16 fresh sage leaves 16 sliced Italian prosciutto crudo 2 tsp. extra-virgin olive oil ¼ cup broth mixed with ¼ cup white wine 1/4-cup fresh lemon juice 1 tsp. of cornstarch The zest from 1 lemon –freshly grated

Directions: 1. Season the chicken with Salt then place 2 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing the sage 2. Heat large skillet over medium heat. Add 1 tbsp. oil to the pan 3. Cook the chicken on both sides till done and set aside. 4. Combine broth, lemon juice, and cornstarch in a small bowl; Stir with a whisk until smooth. 5. Add cornstarch mixture and remaining 1 tsp. olive oil to pan; bring to a boil, stirring constantly till it reaches a smooth creamy texture. 6. Spoon sauce over chicken. Serve with lemon wedges, and freshly grated lemon zest on top.

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Mediterranean Citrus Poached Halibut Recipe by: Fabio Viviani (serves 4) Ingredients:

3 tbsp. Extra Virgin Olive oil 1.5 tbsp. chopped Sweet Peppers 4 tbsp. grated lemon rind 3 tbsp. fresh lemon juice 4 tsp. chopped fresh Green Onion 4 tsp. chopped fresh parsley Pinch of salt 3 Orange sections, finely chopped 10 small Basil leaf 6 cups water 1 tsp. salt 1/2 tsp. black peppercorns 2 bay leaf, coarsely chopped 1 parsley sprig 6 halibut fillets (about 8oz each)

Directions:

1. Combine first 9 ingredients in a bowl and mix well. 2. Combine water and the rest of the ingredients but the fish. 3. Bring to a low simmer (170-180 degrees). Add fish; Cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; Drain on paper towels. Serve with sauce.

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Bell Pepper Seduction 1 ½ oz. (6ct) Vanilla Vodka 1/2 oz. (2ct) Grapefruit Juice ½ oz. (2ct) Pineapple Juice ½ oz. (2 ct) Simple Syrup Small handful of diced red Bell Pepper 1 Squeeze of Lemon PREPARATION: In a mixing glass place a handful of fine-diced red Bell pepper, followed by ½ oz. of simple syrup. Muddle them for about ten seconds until the syrup becomes red and extracts all the flavors from our pepper.

Jalapeno Kiss 1 ½ oz. (6ct) pitu cachucha ¾ oz. (3ct) pineapple puree 2 teaspoons of brown sugar 2 lime wedge (1/3 lime) PREPARATION: Take your lime, half a jalapeno depending on how spicy you like and 2 spoons of brown sugar. Muddle them so that the jalapeno can add enough spiciness to the drink. Pour the cachucha followed by the pineapple puree. Shake well and serve in a cold, sugarrimmed martini Glass.

Add all the other ingredients following the recipe, Vanilla Vodka, Grapefruit juice, pineapple juice and a squeeze of lemon. Fill the shaker with ice. Shake it hard and pour it in a chilled martini glass rimmed with red sugar.

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Savini Truffle Butters The Savini family business is world famous for their truffles. The truffles are individually selected by Luciano and Cristiano Savini. They are personally out with the truffle hunters in the heart of Tuscany so they can guarantee the highest quality and ensure the origin of each and every truffle. Enjoy this exquisite truffle butter on a fresh piece of bread, a perfectly cooked steak, or to finish up a luxurious risotto!

Belazu White Aged Balsamic Vinegar Drizzle over sliced summer fruit. Brighten lentil, chicken or pumpkin soups. Make a classic vinaigrette with Dijon mustard, garlic, a great Extra Virgin Olive Oil, fresh ground pepper & fantastic salt. Substitute for regular balsamic when you want a less rich, lighter flavor.

Silk Fudge - SilkFudge ingredients are simple, great quality chocolate, cream, butter and sugar.

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Sacred Rose Organic Herbal Teas Sacred Rose速 Organic Herbal Tea is enthusiastic about raising the vibrational frequency of humanity one cup of tea at a time. Herbs are the living medicine of the Earth. They are effective because of their natural affinity with the energetic and dense human body.

Cuisinart SmartStick Immersion Blender Julia Child let people in on the Cuisinart secret, and so did James Beard. They were among the first culinary experts to hail the food processor as a revolutionary kitchen appliance when it was introduced to America in 1973 by late Cuisinart founder Carl Sontheimer. They saw the food processor as a quick and easy way to make fine food and healthy dishes.

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Navel Orange Tips For the best nutritional value and taste, juice only enough navel oranges to drink and enjoy right away! Navel orange segments are healthy and fun kid foods for snacks and lunches that pack and travel well. Peel the orange, and then gently separate the fruit along the natural divisions. Try this guilt-free treat: cut navel orange segments into low- or nonfat chocolate yogurt. Toss some navel orange sections on your favorite cereal, pancakes and waffles. Valencia Orange Tips Fresh Valencia juice may be squeezed and refrigerated overnight. If tightly covered and immediately chilled, no loss of flavor or Vitamin C will occur. Fresh juice packs nutritional power and great taste into all kinds of fruit smoothies. Start with 1/2 cup of juice and 1/2 cup of diced orange in a blender. Add a peeled banana, some frozen berries and 1/2 cup of yogurt. Valencia’s especially good to eat when cut into "smiles." Cut fruit in half crosswise; then cut 3 or 4 wedges from each half. Peeling a Valencia is simple: trim a thin slice from each end of the fruit, and then set orange on one end. Cut away strips of peel from top to bottom, until all the peel is removed. Moro Orange Tips Enjoy Moro’s out of hand, use them for an interesting juice or showcase their jewel-like color in recipes. Toss slices or segments into salads, salsas and chutneys. The intense flavor of Moro oranges is wonderful with roasted or grilled meat and poultry. Melt a couple of tablespoons of orange marmalade in the microwave and tumble in one peeled, diced Moro orange for a quick and exotic sauce. Cara Cara Orange Tips Cara Cara is a type of navel grown in California's San Joaquin Valley, are available January through April. Their outward appearance is similar to other navels, but their interior is a distinctive pinkish red and has an exceptionally sweet flavor with a tangy cranberry-like zing. Cara Cara’s are a rich source of Vitamins A and C, fiber and Lycopene. A perfect snack served as wedges, they're also a colorful addition to beverages or squeezed into a vinaigrette salad dressing. Photograph by Miha Matei www.mihamatei.com tips from Sunkist.

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Happy New Year! From the Staff of Ciao Florentina! Florentina Lile – Founder – Editor in Chief – Florentina is a passionate cook, food blogger, food stylist and food personality. She resides in the sunny hills of Hollywood, California with her rescue maltipoo Lucky Peluci. She is all grown up and ready to reshape the way you feel about food!

Fabio Viviani – Master Chef - Fabio is an Italian Chef, cook book author, restaurateur and the host of the cooking show Chow Ciao, along with being Fan Favorite on Bravo's reality series Top Chef. Trained at IPSSAR Saffi in Mediterranean cuisine Fabio Viviani is the Executive Chef and owner of the renowned Italian restaurant Cafe Firenze in Ventura County.

Jacopo Falleni – Master Mixologist – Contributor – Jacopo is an Italian award winning mixologist, restaurateur and a man of passion. His perfectly blended personal style between passion, perfection and play has lead him to becoming a successful owner of two beautiful restaurants and bar in Southern California since 2007 with his lifelong friend and professional partner, Top Chef, Fabio Viviani. Known to be as complex as one of his carefully crafted cocktails, most people would agree it is love at first sip when they drink him in.

Cameron Davison –Executive Managing Editor – Born a California native transplanted to the mountains of Northern Arizona, now residing as a desert dweller with his wife Colette and son Liam, Cameron spends his day operating two mid-tier data centers in the valley of the sun as well as independent consulting on numerous critical 24x7 facilities across the country. As the prior ‘daddy blogger’ of Peas and Bananas and subsequently successful children’s book author series notably titled the same, Outside with Lil Boo and At the Zoo with Lil Boo, Cameron has partnered with Ciao Florentina to indulge in his other passion, food!

Miha Matei – Photography - Born in Bucharest, Miha spent her childhood summers on her grandparents’ farm in the Romanian countryside. Climbing apple and cherry trees, helping raise the family pig and chickens, and eating farm-fresh food every day, she never wanted to go back to the city. Even though her family moved to New York when she was 11, the colors and beauty of those childhood days on the farm still inspire her today. Upon graduating from Syracuse University with a degree in photography, Miha spent several years as a Photo Editor before concentrating on her own photo work full-time. Miha’s roster includes editorial, advertising clients such as Real Simple, Weight Watchers, Food Arts, and Wine Spectator among others. Miha lives in Los Angeles with her husband Marc and son, Medby.

Chef Ken Biffar – Chef de Cuisine - Ken is from Newbury Park, California. A graduate of Westlake Culinary Institute under the direction of Cecilia de Castro, he has been in professional kitchens for the past 10 years. He has served as pastry chef at LINQ in West Hollywood and currently is Chef de Cuisine at Frienze Osteria under Fabio Viviani.