Alessi presents 'In the Kitchen': Joe Calabrese, of Zia's Trattoria

Windy City LIVE
Wednesday, October 10, 2018
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In WCL's "In the Kitchen" segments, we challenge cooks of all walks of life to create a dish using the ingredients we give them.

On Wednesday, the "In the Kitchen" cook was Joe Calabrese, the owner and executive chef of Zia's Trattoria.

We set out Alessi products that must be used, and some kitchen staples - then the chef needs to work their magic!

His ingredients were:

Spaghetti Chittara

Kale Pesto

Sun Dried Tomatoes

Pine Nuts

Our Friends at Alessi sent Joe home with a gift basket of goodies. Visit their website for all the Alessi products:

Alessi and Jewel-Osco have a surprise for our viewing audience.

Until 2 a.m. Thursday, go to the main page of, click on promotions and go to the WCL Grocery Instant Win contest for your chance at winning one of these great prizes:

$50 gift certificate to Jewel-Osco

$175 Alessi gift box

And you can opt in for a free package of Alessi Farro.

Plus one lucky member of our studio audience went home with the Alessi basket of goodies and a $50 gift certificate to Jewel-Osco!

Visit the Jewel-Osco website:

Jewel-Osco is having "Fiesta Italiana" days during October here are the details:

Saturday 10/13

2940 N Ashland Ave

Chicago 1-5pm

Saturday 10/14

2855 W 95th St.

Naperville 12-4pm

Featuring: Live Music, Raffles, Food, Drink & Wine Tastings and Professional Cooking

Check out Chef Joe's restaurants:

Visit Zia's Trattoria:

Zia's Lago Vista:

Café Touche:

The Beacon Tap:


Prosciutto Wrapped Shrimp Pasta

Yields two portions



2 tbls Alessi Extra Virgin Olive Oil

1 Bag Alessi Spaghetti Chittara cooked

12 Gulf Shrimp 16-20 count

1 Pack of Thinly Sliced Prosciutto

1 tsp Garlic Finely Chopped

1 Cup of White Wine

2 tbls of Alessi Kale Pesto

8-10 Alessi Sundried Tomatos Thinly Sliced

1 tbls Alessi Pine Nuts

Wedge of Reggiano Parmigiano for Grating

Flat Leaf Parsley to Garnish

Salt and Pepper to taste


1.In a large sautee pan heat olive oil

2.Wrap shrimp in thin layer of prosciutto and add shrimp to sautee pan until cooked halfway

3.Add finely chopped garlic until cooked but not browned

4.Add splash of white wine, pesto, and sundried tomatoes

5.Add in cooked pasta and salt and pepper to taste

6.Top with roasted pine nuts and Parsley

7.Finish with desired grated parmigiano