Osteria by Fabio Viviani demonstrates at-home meal kits – WISH-TV | Indianapolis News | Indiana Weather


INDIANAPOLIS (Wish) — With Valentine’s Day just all-around the corner, some people today could be wanting for an at-dwelling date plan.

Josh Arnold, executive chef of Osteria by Fabio Viviani, and Adriana Compos, sous chef, arrived on “Daybreak” on Saturday with a resolution: at-home meal kits.

Arnold shown 3 “Fabio’s Kitchen area Meal for Two” kits: chicken marsala, salmon cacciatore and steak poivre.

Chicken marsala


  • 4 boneless skinless chicken thighs
  • 2 tablespoons cooking oil
  • A half cup of hand-torn oyster mushrooms
  • 1 cup of sliced cremini mushrooms
  • 1 tablespoon of minced shallot
  • A half tablespoon of minced garlic
  • A 50 percent cup of sweet marsala wine
  • 1-and-a-half cups of large whipping cream
  • Salt and pepper to flavor
  • 2 tablespoons of finely chopped parsley


  • Prior to starting off, rinse all rooster and pat dry
  • 1. Spread out the chicken thighs on a plate and evenly season the rooster thighs on each sides
  • 2. Heat oil in a  medium-sized sauté pan on large heat
  • 3. At the time the oil is incredibly hot, insert the rooster thighs and sear each individual side for about 4 minutes or till a little bit browned take away the rooster and established aside
  • 4. Include the mushrooms to the pan and prepare dinner down for about 3-4 minutes
  • 5. Insert the shallot and garlic to the pan and allow it caramelize for about 2 minutes
  • 6. Deglaze the mushroom combine with the marsala wine let it cut down by 50 %
  • 7. Drizzle in the large product and stir
  • 8. Add the chicken again into the pan and simmer until it is cooked as a result of for food stuff security, prepare dinner the rooster to a minimal inner temperature of 165 levels
  • 9. Adjust salt and pepper as necessary
  • 10. Take away the mushrooms and put them on the plate major with the hen thighs and drizzle with the remaining sauce garnish with the chopped parsley and love.

Salmon cacciatore


  • 2 (8 oz.) salmon filetssalt and pepper to style
  • 1 tablespoon cooking oil
  • A half cup of chopped onion
  • 1 teaspoon of minced garlic
  • Dried chili flakes to taste
  • A quarter cup of white wine
  • 1 can chopped tomatoes
  • A third cup of halved kalmata olives
  • 3-quarters of a cup of drinking water
  • 1 tablespoon of oregano
  • 1 tablespoon of finely chopped parsley
  • 2 tablespoons of excess virgin olive oil


  • In advance of beginning, rinse the salmon and pat dry
  • 1. Year the salmon with salt and pepper
  • 2. Heat 50 percent of the cooking oil in a medium to massive non-stick frying pan on medium warmth insert the salmon flat facet 1st sear and cook for about 3 minutes, then flip about and repeat for the other side get rid of the salmon from the pan and set apart
  • 3. Incorporate remaining cooking oil to the scorching pan increase the onion, garlic and wanted amount of pepper flakes evenly sweat or cook till onions are a bit cooked and translucent
  • 4. Deglaze the pan with the wine stir the wine close to the pan to get all the bits off the pan
  • 5. Once the wine cuts down by 50 %, incorporate the tomatoes, olives, water deliver it to a simmer
  • 6. Increase the oregano and cut down down until it begins to thicken slightly season with salt and pepper
  • 7. Return the salmon to the pan and spoon the sauce around the filets carefully simmer for 3 minutes right up until the salmon is cooked via remove the salmon and arrange on the plate for food basic safety, prepare dinner salmon to a least inner temperature of 145 degrees
  • 8. Stir the parsley into the sauce and spoon in excess of the salmon drizzle with olive oil and enjoy

Steak poivre


  • 1 tablespoon peppercorn medley
  • 4 (5-oz.) leading sirloin steaks
  • 2 tablespoons butter
  • 2 tablespoons minced shallots
  • A quarter-cup cognac or distilled liquor of alternative
  • A 50 percent-cup beef broth
  • A quarter-cup hefty whipping product
  • Salt to taste


  • Just before beginning, rinse the steak and pat dry
  • 1. Crack the peppercorns in a mortar and pestle or with a rolling pin
  • 2. Lay out the steaks on a plate and push the crushed peppercorns into them on each sides
  • 3. Soften butter in a large skillet above medium-higher heat
  • 4. Add steaks to the skillet sear every single aspect for about 2 minutes or until finally browned
  • 5. Cut down heat to medium and prepare dinner steaks until finally they start out to firm up and are slightly pink in the middle, about 4 minutes per aspect transfer to a plate for foods basic safety, cook steak to a minimal inner temperature of 145 levels
  • 6. Immediately incorporate the shallot to the skillet and frivolously stir deglaze the skillet with the cognac be thorough of an open up flame
  • 7. Simmer shallot and cognac right up until reduced, stirring and scraping all the bits back again into the simmering mix
  • 8. Pour in the beef broth and carry on to stir the browned bits off the bottom of the skillet lessen for about 2 minutes or right until diminished by two-thirds
  • 9. Stir in hefty product and convey to a simmer for 1-2 minutes year to flavor with salt
  • 10. Incorporate the steaks again to the sauce, spooning the sauce about them and rewarming them
  • 11. Take away the steaks from the sauce and prepare on a serving plate spoon sauce in excess of every part and get pleasure from

This headline and story was current to right who presented the recipes.

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