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Sunrise Chef: Vivo Italian Kitchen

Sunrise Chef: Vivo Italian Kitchen

Executive Chef Paolo Grisafi stopped by the WFMZ kitchen to talk about his new restaurant, Vivo Italian Kitchen, set to open soon in South Whitehall Township. The restaurant is scheduled to open Oct. 17.

Crab Macaroni & Cheese

Penne pasta
4 oz. jumbo lump crabmeat
2.5 oz. cheddar cheese
1 1/2 cup heavy cream
Pinch of Panko breadcrumbs
Pinch of parsley

Heat your pan, add heavy cream, crabmeat, cheddar cheese and slowly melt cheese. Add penne noodles, mix and transfer to a dish. Top with breadcrumbs, parsley, salt, pepper, a touch of cheddar cheese. Finish 2 minutes in a 500-degree oven until the top bowns.


Fantasy Fritata

3 pieces of asparagus
3 pieces artichoke
1 potato, sliced
3 eggs
2 tostinis

Slice and dice potatoes and fry in a skillet. Add vegetables, scrambled eggs, salt and pepper. Finish 30 seconds in the oven. Toast two tostinis on side.


Seafood Gorgonzola 

1 tbsp. extra virgin olive oil
1 tsp. chopped garlic
1 tsp. onions
4 shrimp
3 scallops
4 oz. jumbo lump crabmeat
Splash of chardonnay wine
2 cups heavy cream
3 oz. gorgonzola cheese
Pinch salt, pepper, parsley
2 oz. crabmeat ball
1 cup risotto

Heat your pan and add extra virgin olive oil. Sautee garlic and onions, then add scallops and cook for 2 minutes. Add shrimp and crab meat and sautee for another two minutes. Add cream, gorgonzola, salt, pepper and parsley finish.

Sear your crab cake ball and finish the pan and the crab cake ball in the oven. Heat your risotto, add your seafood on top and then crab cake ball on top. Lightly garnish with parsley.


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