
Recipes
CHICKEN SALTIMBOCCA ALLA TERZA
This dish is served with gnocchi alla Romana, which are like baked disks of cheesy semolina dumplings. Ingredients 4 thin slices of provolone cheese (about 2 ounces) 2 tablespoons unsalted butter (room temperature) 2 tablespoons fine-grated Pecorino Romano cheese ½ teaspoon fresh-ground black pepper 4 tablespoons olive oil 2 cloves garlic, minced Flour, to dust 2 tablespoons white wine Sliced figs, to garnish Directions On a large sheet of plastic wrap, lay 2 thighs side-by-side. Season with salt. On each thigh, lay 2 sage leaves, followed by one slice each of prosciutto di Parma and Provolone. Starting at the short end of each thigh, use hands to roll tightly. Pull plastic up over chicken to wrap thighs tightly, then twist ends multiple times to prevent unraveling. Repeat with remaining thighs, sage, prosciutto, and Provolone. Bring a pot of water to boil, then reduce heat to low and maintain low simmer at 180°F. Add wrapped chicken rolls carefully, and poach for about 20 minutes. Transfer chicken to an ice bath to chill. In a small bowl, combine butter, Pecorino, and pepper. Set aside. In a large pan over medium-high heat, warm olive oil, and garlic. Remove chicken from plastic and dust both sides lightly with flour. Add to pan, and cook until browned all over about 4 minutes. Remove chicken, then add butter mixture to pan. Cook until butter bubbles and begins to turn color, then add wine and stir to scrape browned bits from the pan. Whisk to emulsify. Slice chicken rolls crosswise into 1-inch thick slices,and divide between two plates. Drizzle with sauce, and garnish with fig slices.Serves 2.

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OSSO BUCO ALLA VENEZIANA
Thi recipe wil be available soon.....

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