"Top Chef" contestant and fan favorite Fabio Viviani joined us this morning with a look at his new cookbook, Cafe Firenze.  Fabio also showed us how to prepare Gamberoni in Camicia.  Cafe Firenze is available in bookstores everywhere.

Fabio is hosting a cooking demonstration at the Young Chef's Academy in Edina tonight, October 15, at 6:00 p.m.  Space is limited.  To reserve a spot, go online to www.YoungChefsAcademy.com and search for the Edina location.

Gamberoni in Camicia
Pancetta wrapped Jumbo Prawn filled with Italian Sharp Gorgonzola with Parmesan Polenta

For the Jumbo Prawn
4 Jumbo Prawns
4 oz Crumbled Sharp Gorgonzola
8 oz of thinly sliced Italian Pancetta
Fresh ground Pepper
½ Cup of Balsamic Vinegar
½ Cup of Corn Syrup

Peel the shell of the Prawns and take the head off but leave the tail on, devein them and cut open the back with a sharp knife an incision from the head to the tail, season with fresh ground pepper on both sides.
Using the palm of your hand press some of the crumbled Gorgonzola and shape it like a little bug (has to fit in the incision in the back of the Prawns). Close the lips of the meat around the Shrimps and press them in the way that the Gorgonzola will stay.

If you noticed the Slice of Pancetta is wrapping around itself, you can unwrap the pancetta and have one long strip for each slice.

Starting from the tail of the Prawn wrap the pancetta around the whole body finishing with the Head side, press the Prawn by closing your hand around it so the Pancetta will stick to the body and set aside in the refrigerator.

Place the Balsamic in a Sauce pan and reduce to half, add the corn syrup and keep cooking for another 5 minutes, turn it down and let cool, you have now your Balsamic glaze.
Grill the Shrimp till you have a nice crispy pancetta around, then if you like them more cooked you can finish in the oven at 400 for another 4 minutes but I don't suggest that, I like my shrimp still little bit underdone in the very center.

For the Baby Spinach
1 Lbs of fresh Baby Spinach (the baby spinach has more tender leaf than a regular spinach)
3 Cloves of Garlic smashed with the side of a Knife (once cooked you can remove them)
Salt and fresh Ground Pepper
2 Tablespoon of Extra Virgin Olive Oil

Heat the Oil and add the Garlic till golden brown (3-4 minutes), add the Spinach and stir till they are wilted but not completely mushy (5 minutes), add salt & Pepper and set aside, heat them up again right before serving.

For the Polenta
1 Cup of Polenta or Grits
1 Cup of Milk
1 Cup of Heavy Cream or for food allergies substitute Milk and Cream with 2 cup of Water
2 Cloves of Garlic very thinly sliced
Fresh Herbs chopped (Rosemary, Sage) about 1 Tbsp
Salt and Pepper
4 oz of grated Parmesan cheese and ½ stick of butter (if you have allergies to Milk avoid this also)

Let the Herbs go with the butter for about 5-6 minutes, add the Milk and the Cream and bring to simmer, add the Polenta (or Grits) and bring the fire to low. Stir till you have a creamy but firm texture ad the Parmesan and season to taste with salt and pepper.