Fabio and his Fabulous Fabio’s CakePosted: 07/24/2013
I was invited to attend a tasting and book signing, for Chef Fabio Viviani who’s promoting his new book “Fabio’s Italian Kitchen”, at the culinary school I graduated from. I thought it would be a pleasant evening involving a dish of pasta and an opportunity for him to sell a few books, but I was wrong because it was more than that. For those of you who may not know him, Fabio Viviani was a contestant on Top Chef Season 5 as well as several other Top Chef spin-offs. He’s also the owner of two very successful restaurants in the Los Angeles area, his own cooking show, and of course, a cookbook author.
When Fabio entered the room he was like a whirling dervish, full of energy, his arms constantly moving, so much so that I was unable to get barely one photo of him that wasn’t blurred. When he came to this country in 2005, he spoke not a word of English. He has great command of the language now, but speaks it in an Italian accent so adorable that Sophia Loren would find it endearing. The guy is so funny that if his day job as a successful chef doesn’t work out, he could definitely try his hand at stand up comedy.
But enough of that. Besides his European charm and perfect plates of pasta that he turned out that evening without breaking a sweat, he had a more meaningful message that he shared with us. He spoke at great length about charity and the importance of giving back. He also shared with us a very funny story about being contacted by the First Lady, Michelle Obama to work along side her on one of her causes. I like that he’s not just a guy who talks the talk, but he also walks the walk. He donated all of the proceeds from this evening’s event to Chef Cecilia DeCastro to fund a scholarship for a worthy student to attend her Academy of Culinary Education. Man, what this guy packed into 2 1/2 hours was amazing and certainly explains why he was voted “fan’s favorite” on his season of Top Chef.
Okay, so back to the food. There’s so many mouth-watering recipes in this book accompanied by stunning photographs that I couldn’t even decide where to begin. Since Mama loves to bake, I chose to start with his “Fabio’s Cake” , and I was thrilled with the result. It’s a moist and rustic cake abounding with chunks of apple and and fresh orange zest. Very fresh and very Italian.
Questo e un dolce molto gustoso.
- 2 eggs, plus 1 egg yolk
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/2 cup olive oil
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- zest of 1 orange
- 3 cups apples, peeled, cored and crushed
- 1 tablespoon brown sugar
- confectioner’s sugar for dusting
- Preheat the oven to 350 degrees F. Using a tablespoon of melted butter and a pastry brush, brush the bottom and sides of a 9″ springform pan, then lightly dust with flour and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until foamy. With the mixer on low, add the rest of the ingredients and mix just until incorporated.
- Pour the batter evenly in the pan and then sprinkle the top lightly with the brown sugar. Bake for 50-60 minutes until golden and when a toothpick inserted in the middle comes out clean.
- Cool in pan for 20 minutes, then unmold. When cake is cooled, dust with some powdered sugar.
To crush the apples: peel, core and chop the apples into chunks, and toss with some lemon juice so they won’t discolor. Place the chopped apples in a large ziplock bag and then wallop with a rolling pin til nicely crushed.