Easter with Chef Fabio

Chef Fabio Viviani is a man of many interests. He appeared on Top Chefearning the “Fan Favorite” title, has authored top-selling cookbooks including Fabio’s Italian Kitchen and Fabio’s American Home Kitchen and operates several restaurants including Mercato, Siena Tavern and Cafe Firenze. He is also a spokesperson for Bertolli Olive Oil. In addition, his website offers a variety of recipes and tips for those looking to cook like Fabio.

Chef Fabio Viviani
Chef Fabio Viviani

Easter is a day to celebrate with family and friends while enjoying a good meal. Ham is often an Easter tradition, and Chef Fabio offers a delicious recipe for those looking to try something new: Dijon and Fresh Herb Baked Ham.

Bertolli_20141209_BERT0220
Dijon and Fresh Herb Baked Ham

Ingredients:

  • 1 & 1/2 cups Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1/2 cup brown sugar
  • 3 tablespoons fresh marjoram, chopped
  • 3 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons minced garlic
  • 1/2 cup frozen apple juice concentrate, thawed
  • 1 teaspoon ground black pepper
  • 1 (9-10 pound) full cooked bone-in ham
  • 2 cups marsala wine
  • 1 cup orange juice

Directions:

Preheat oven to 425 degrees. Mix first nine ingredients in medium bowl. Line a large roasting pan with foil. Trim any tough rind and fat from the upper side of the ham and score fat in a diamond pattern.

Place ham in a container and pour remaining two ingredients into the pan. Bake ham until heated through, about 45 minutes. Remove pan from oven and turn temperature up to 450 degrees. Spread mustard mixture generously over top and sides of ham. Return to oven for another 30 minutes.

Transfer ham to platter. Pour pan juices into pot and skim fat. Reduce until slightly thickened. Season sauce to taste with salt and pepper. Slice ham into thick slices and serve with sauce.

In addition to sharing the recipe, Chef Fabio was kind enough to take time away from his many endeavors to answer a few questions for us.

FP: How did you get your start with cooking?

FV: I was a young kid – I was never really good at school but what I had was the opportunity at age 11 to work for a pastry shop from midnight to 7 AM. I did this for about 6 years. When I was 16 or 17, the owner of the pastry shop opened a restaurant, and I worked with him during the day. Only 3 years later he gave me a part of his business, and I’ve been a business owner owning my own restaurants and operations since then.

FP: Sounds like you were born to be in the kitchen!

What are some of your favorite ways to use Bertolli Olive Oil? 

FV: The good news about Bertolli is that they offer different varieties of uses for olive oil and different approaches.

I use it for cooking, seasoning and as a mixing ingredient for sauces and dressings. One of my favorite ways to use it is to brush it on meat for summer grilling. It’s great when you have a nice roast, chicken or steak and you brush some olive oil on it – it really seals in the juices.

I also love Bertolli’s Extra Virgin Olive Oil. I use it as a finishing oil – the best way to use it is as a marinade or rub for a nice grilling session.

FP: With warmer weather around the corner (we hope!), we’ll keep the grilling tips in mind!

What are some of your guilty pleasures? We call them foodie pleasures, hence the name. 

FV: I like burgers. I love burgers as much as I love Nutella. And I love fresh pasta. I’m a big carbohydrate kind of guy. I could live without anything else, but please don’t take away burgers, Nutella and pasta!

FP: We’re with you on all three! Thank you so much for your time. We’ll definitely give your recipe a try in the near future!

What are your Easter traditions? Share some of your favorite Easter meals in the comments below, by emailing us at foodiepleasure@gmail.com or on Twitter (@foodiepleasure). We hope you have a wonderful Easter!


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