Giveaway: Chef Fabio’s New Let’s Cook! App for iPad & iPhone & Bertolli Extra Virgin Olive Oil (closed)

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Celebrity chef, restaurateur and Top Chef fan favorite, Fabio Viviani, has partnered with Bertolli Olive Oil to offer an engaging and enlightening app, “Let’s Cook!”, to at-home chefs, now available for download on the App Store SM for iPad, iPhone and iTouch®. “Let’s Cook!” brings Chef Fabio’s famously infectious style right into the kitchen and has all the tools to learn to cook with passion, skill and confidence in an easy, personalized way.

“Let’s Cook!”, available for $.99, features 16 step-by-step video recipes by Chef Fabio in stunning full-screen, HD video, with no streaming required. Watch and cook alongside Chef Fabio as he brings flavors to life in some of his favorite dishes featuring Bertolli Olive Oil. In more than five hours of video, Chef Fabio also gives menu suggestions, cooking and entertaining tips, and more. There’s a special section devoted solely to the wonders of olive oil and more than 100 recipes hand-selected by Chef Fabio, which feature Bertolli Olive Oil.

Additional features include:

• Elegant, intuitive design
• Full screen photography
• Full recipes with prep and cooking times and serving sizes
• Wine pairings
• Recipe searchability
• Favorites list
• E-mail ingredients for easy shopping
• Links to share via Facebook and Twitter
• No Internet connection required once downloaded

You can visit www.letscookapp.com to learn more about the app. Those with iPads and iPhones can actually download the app off of the website! If you don’t have iPad or iPhone, then you can download this app for only $0.99
Exclusive Recipe
FRESH FETTUCCINE WITH CRISPY PANCETTA, SAUTÉED MUSHROOM AND CHERRY TOMATO

by Chef Fabio Viviani

Serves 2, double ingredients for 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

2 cups cherry tomatoes (20 small), halved and seeded
2 Tbsp. Bertolli® Extra Virgin Olive Oil
Salt and fresh ground black pepper
2 ounces pancetta or bacon, diced
1 Tbsp. Bertolli® Extra Light Tasting Olive Oil
4 to 5 cloves garlic, finely chopped
12 ounces oyster mushrooms, very thinly sliced
1/2 cup chicken broth, divided
8 ounces fresh fettuccine
2 Tbsp. chopped fresh parsley
Shaved Parmesan cheese

Preheat oven to 475°. Drizzle tomatoes with Bertolli Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Arrange in baking pan and roast 5 to 10 minutes or until wilted.

Sauté pancetta with Bertolli Extra Light Tasting Olive Oil over medium-high heat until crisp. Season with fresh ground black pepper and very little salt. Add garlic and mushrooms and sauté until golden brown.

Add roasted tomatoes and 1/4 cup broth to sauté pan. Reduce heat and simmer uncovered.

Add fettuccini to boiling water over high heat, stirring occasionally until it floats, approx. 5 to 8 minutes.

Add cooked fettuccine to sauté pan and remaining broth. Increase heat and drizzle with Bertolli Extra Virgin Olive Oil. Add parsley. Simmer 2 to 5 minutes.

Top with shaved Parmesan and serve

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How to enter (Mandatory)

Tell me something about Let’s Cook App. Please follow contest rules for other mandatory entry!

Follow the mandatory entries to claim the prize. The general folks at Bertolli would like to give Bertolli Extra Virgin Olive Oil (17 oz.)~ARV $8 to one lucky Mom’s Focus reader. This contest is open for US Residents only. Many thanks to Bertolli for their sponsorship and generosity.

Extra Entries

You are eligible for additional entries after completing your first entry. Make sure you leave a separate comment for each entry.

• Follow Bertolli on twitter
• Like Bertolli on Facebook
• Enter my Giveaway: Brochure Bright Gloss Trifold Printing

See Contest Rules for More Entries

Contest closed 0n September 30, 2011
Good luck to everyone!