(CBS News) Chef Fabio Viviani was born and raised in Italy and moved to California in 2005, at the age of 27.
Now, just seven years later, he is the executive chef and owner of two Los Angeles restaurants -- Cafe Firenze and Osteria Firenze. He is also set to open a new restaurant in Chicago.
He appeared in season five of Bravo's reality series, "Top Chef," earning the "Fan Favorite" title. Then, he returned to Bravo in 2010 to compete in their "Top Chef All Stars" edition and his reality show, "Life After Top Chef" is now airing on Bravo.
He stopped by "CBS This Morning: Saturday" to serve up his ultimate Thanksgiving dish.
Pumpkin Agnolotti with Truffle Butter
If you thought we could go through November without talking about pumpkin, you must be crazy! You are going to love this, one of my favorites!! The agnolotti with truffle butter is so creamy that you won't be able to keep the smile off of your face... Feed pumpkin to your pumpkin.
1/4 cup cornmeal
1 recipe fresh pasta
1 can pumpkin puree
1 cup mascarpone cheese
1/4 cup soft fresh goat cheese
Freshly ground black pepper to taste
1 egg, for egg wash
1 tablespoon truffle butter
1 egg yolk
2 tablespoons extra virgin olive oil
2 tablespoons Parmesan cheese
1. Sprinkle a baking sheet with some of the cornmeal and set aside. Cut ball of pasta dough into 8 equal pieces. Shape each piece into a rectangle about the size of a deck or cards. Cover dough with plastic wrap while working. Roll rectangle of dough through widest setting of pasta machine 3 times, until smooth. Continue rolling it through, decreasing setting each time until you have reached the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold, and set on cornmeal lined baking sheet. Cover with plastic wrap. Continue rolling out the rest of the pasta until all 8 pieces have been rolled out.
2. In a medium bowl, mix together the pumpkin puree, mascarpone cheese, goat cheese, and season with the black pepper. Stir to combine and set aside. In a small bowl, beat egg with 1 tsp. water.
3. To form agnolotti, place sheet of pasta on dry work surface. Using a pastry brush, brush the entire sheet of fresh pasta with the egg wash. Place rounded teaspoons (about 1oz) of the pumpkin filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter cut the pasta into small squares. Transfer the agnolotti to the cornmeal lined baking sheet. Continue forming the remaining agnolotti.
4. To serve, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. While the pasta cooks, gently mix together all the truffle butter ingredients in a medium serving bowl. Drain the pasta, using a large mesh strainer or slotted spoon, and transfer them to the serving bowl with the truffle butter. Toss to coat and serve immediately.
Spiced Slow Roasted Beef with Pumpkin
Let us slow cook some beef and mix with rich pumpkin so we can really reward ourselves for the busy days we have all had this holiday season. While your beef is cooking, kick back, relax, and enjoy a glass of wine.
3 teaspoons paprika
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon red chili flakes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon of onion powder
2 lbs. pc of beef roast cut into 1 inch cubes
2 tablespoons extra virgin Bertolli olive oil or any other oil with strong olive flavor
2 shallots roughly chopped
2 cup of chopped parsley
6 cipollini onions quartered
2 garlic cloves, chopped
1/3 cup chicken broth
2 cup of tomato sauce (canned is fine)
4 cups pumpkin cubed in 3/4 of an inch pieces
1. Rub the beef with all the first 7 ingredient mixed together
2. In a dutch oven add the oil and heat that on medium fire, add the beef and cook till it start to be golden brown, take it out and set aside
3. Add onion, shallots and garlic, caramelize them
4. Add the beef back and add broth and tomato sauce, bring to boil
5. Add pumpkin and cover, reduce heat and keep cooking for about 15/20 minutes till the pumpkin is fork tender
Gnocchi with Pumpkin Sauce
I cannot think of a better way to honor my Nonna than with the recipe she gave me. Her recipe for gnocchi is what made me famous in this country. First, you must know that I am not raising the bar for gnocchi, I am the bar (at least I like to believe)! If you come to my restaurant, you order my gnocchi. "Nyocky" is nothing more but potato and a few ingredients. There is flour, parmesan and nutmeg. People ask me, why only 4 ingredients? It is because I can only count to 4. Actually, there's salt & pepper, but they don't even count, everyone has that. Try out this gnocchi with your family and do not forget the BOOM! It is the most important.
2 cups flour
1 cup grated parmesan
1 teaspoon grated nutmeg
1 teaspoon salt
1 teaspoon black crushed pepper
2 lbs. cold, skinless Idaho or Russet potatoes
1. In a stand up mixer with paddle attachment mix 2 cups of flour with 1 cup of grated parmesan cheese, 1 teaspoon of grated nutmeg, 1 teaspoon of salt and 1 teaspoon of black crushed pepper, mix for a few minutes until all of the ingredients are combined.
2. Add in the mixer 2 lbs. of cold, cooked skin off, grounded or smashed Idaho or Russet potatoes till the dough is firm and not dry anymore.
3. If too wet add a bit of flour until it won't stick to your finger anymore. You'll need to be able to roll, cut, and cook the gnocchi without them being hard or falling apart as you roll them.
4. Cook them in hot boiling water till they float and serve immediately. Enjoy.
6 oz. Pancetta
1 can Pumpkin Puree
1 cup white wine
2 tbs butter
1. Sautee the pancetta, deglaze with wine and add a dollop of butter
2. Add as much pumpkin as you desire
For more of Fabio Viviani's recipes, go to Page 2.