Category Archives: TRAVEL BLOG

SCALOPPINE VALDOSTANA CON POMODORO….CHICKEN SCALLOPINE WITH SAGE, PROSCIUTTO, TOMATO AND FONTINA

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SCALOPPINE in ITALIAN, SCALLOPINI in AMERICAN, both are words to describe a sliced and pounded piece of meat or poultry, quick sauteed in butter or olive oil and then finished in a sauce of various styles, ingredients. Endless possibilites in this style of dish which is infinitely popular in ItalianAmerican restaurants allowing resourceful chefs and cooks to turn kitchen ingredients into new or traditional plates. One dish that I learned when I worked with a caterer was his VALDOSTANA chicken or veal. More often clients ordered the chicken, myself I would order the veal first but love the chicken as well. The dish’s origins are in Northern Italy, the region known as the Val D’Aosta. An Alpine region of high mountains, snowy peaks, verdant meadows and all thing COW. Can you hear the cow bells now echoing thru the valleys and canyons? No? There, now you must hear it..aren’t you craving someting with FONTINA? Why Fontina, that creamy light yellow cheese with a wonderful tang and buttery finish? Because it’s synonymous with the Val D’Aosta. A cow’s milk cheese, Fontina has been produced in the region since the 12th Century. It must be good. And it is. Traditional VITELLO VALDOSTANA is simply a Veal Chop or cutlet filled with Fontina and Prosciutto and served as is or with a light white wine sauce. The caterer I worked with added diced fresh tomatoes to his dish, as I said, mostly was served as Chicken Valdostana but he also added Mozzarella to the mix. That’s pure ItalianAmerican and It was good but I felt his dish could be tweeked, and tweeked it was. I created my version of SCALOPPINE DI POLLO ALLA VALDOSTANA CON POMODORO. It’s amazing. Using diced shallots and prosciutto along with butter (remember this is a Northern Italian flavor profile), some Olive oil so the butter doesn’t burn while sauteeing everything and the earthy notes of Fresh Sage (SALVIA in ITALIAN) and sauce is created with White Wine and the chicken is finished in the pan sauce, topped with ParmigianoReggiano, Fontina and a ripe tomato slice. It’s going to make you very happy. Serve it over spinash leaves and let them wilt from the heat, mingle with the sauce.. oh…this is a winning dish for you. Enough babbling from me..time to cook!!!

SCALOPPINE DI POLLO ALLA VALDOSTANA CON POMODORO

FOR 4 TIME: 1 1/2 HOURS

8 TRIMMED CHICKEN CUTLETS POUNDED TO 1/4 INCH

1 CUP SIFTED AP FLOUR, OR TIPO 00

SALT AND PEPPER FOR SEASONING THE FLOUR

1/2 CUP UNSALTED BUTTER

1/8 CUP EXTRA VIRGIN OLIVE OIL

2 SHALLOTS FINELY MINCED

1/4 LB PROSCIUTTO FINELY MINCED

10 FRESH SAGE LEAVES

1/4 CUP ITALIAN WHITE WINE

8 TOMATO SLICES

1/8 CUP FRESHLY GRATED PARMIGIANO REGGIANO

8 SLICES OF FONTINA CHEESE ABOUT 1/8 INCH THICK

FRESH SPINACH LEAVES

KOSHER SALT AND CRACKED BLACK PEPPER FOR SEASONING

First we’ll start the chicken. Dredge the chicken in the flour and shake off the excess. In a large wide and heavy pan heat 2 tbs of butter and 1/2 the Olive oil. Saute’ the chicken till golden on both sides. Takes about 2-3 minutes per side. Do not crowd the chicken, you may have to do this in two batches. Keep checking that the butter/oil isn’t burning, add more if necessary..adjust the heat if needed. Loosely cover the sauteed chicken on a platter with foil. Add the rest of the butter and olive oil and keep at medium heat. Add the shallots and the prosciutto and gently season ( not too much salt because the Prosciutto is plenty salty. Let this saute’ for 10 minutes stirring occasionally so there’s not burning or browning. Now add 3 tbs of the white wine, 2 minced sage leaves, and let this cook on simmer for 15 minutes. This is now your pan sauce base. It’s important that the shallots are fully softened. Now add the rest of the wine and bring to a boil. Lay in the chicken and (BIG TIP HERE) make sure you pour all the accumulated juices on that platter into the pan. That’s extra flavor there!!! Baste the chicken with the pan sauce and then…sprinkle the Parmigiano evenly over the cutlets. The top each piece with the tomato, season with a little salt and pepper, then top with the fontina. Let the chicken simmer in the pan covered just until the cheese is melted. Takes about 8 minutes. Let the chicken sit in the pan for 5 minutes…then serve. Top each slice with a fresh sage leaf and extra sauce from the pan, serving them on a bed of fresh spinach. Oven Roasted Rosemary and Garlic Potatoes. Enjoy!!! and HAPPY COOKING!! Have a little (OR BIG) piece of TiraMiSu’ with espresso for dessert. After all, you’re dining in Northern Italy with this meal!!

POLISH TREATS IN KRAKOW

ICE CREAM IN KRAKOW, POLAND

It’s a new year, 2019. Time to add to my blogging style and give you wonderful followers my fantastic and memorable Travel Food memories. Through my traveling I’ve experienced so many foods along the way that I need to share them all. Keeping the photo files uploaded means they’ll never get seen really so….for 2019 I’m going to add my travels and the foods I encountered to my blog. I’ll continue to blog my recipes from my home kitchen as well. More to read. More to share. More to learn. In July of 2015 for our family vacation we did a road trip through Central Europe. Now the best airfare we found for the 4 of us routed us on Turkish Airlines so first stop was Turkey. After a sizeable layover it was off to our first destination, Belgium. From Belgium we rode a train to our second stop, Amsterdam, Netherlands. Next was renting a car there and embarking on a 1600 mile drive from the Netherlands, to Germany, to the Czech Republic, to Poland, to Slovakia, to Hungary, to Austria. There we boarded a plane for our return flight home via Istanbul. So we added a few days in Turkey at the end of the trip. Our trip itineraries usually revolve around our flights. I grew up in very ItalianAmerican Staten Island but not in an Italian neighborhood. I was raised in the Travis section of this part of New York City and it was a sleepy little town that we often called Mayberry, like the fictional town of the 60’s show, the Andy Griffith Show. Only it was filled with Polish people, some Austrian, Hungarian, Czech and Slovak, Russian. Because of this I’ve always had a very sentimental place in my heart for anything Polish. It was like my adopted 2d nationality. Hearing the language often spoken in the Catholic church we attended, St. Anthony of Padua, being familiar with the Polish Language signage in the church, the hymns, the peoples’ last names made Poland a place I’d had on my bucket list. This trip was the ticket to finally see Poland and while there see the Auschwitz Birkenau Concentration Camp, also high on our list of things to experience. I must admit, it was one of the most heart wrenching and moving experiences of our lives. The route we mapped out (we do all our own travel planning) only allowed a few days in the city of Krakow and we made the most of it.

Poland did not disappoint us and in fact we were surprised at so many things we encountered. It’s a beautiful place. Verdant, pleasant spaces, well maintained medieval squares, churches, castles, buildings, but the people. They are wonderful. And so is the Ice Cream. I’m starting this travel food post with the ice cream. A small place on Stolarska, a medieval street that was infront of our hotel, the HOTEL SANTI was where we first had this delicious sweet creamy ice cream. Now most likely these ice creams we had were not made in Poland, Nestle Scholler is a German company and Movenpick is a Swiss company. But we had them in Poland. I had a cup with two scoops and I went for the two you see in the picture. BAKALIA is a Polish flavor made of Nuts and Dried Fruits in a Vanilla Ice Cream Base. If you like Rum Raisin you’ll love this flavor. So right there, something Polish, something new, something Travel Food. I still haven’t seen BAKALIA here in the USA which makes these memories fantastic. OWOCE LESNE was my other choice. Any Ice cream that is that color ALWAYS gets my vote. This is a popular flavor which translates as “Forest Fruit” or “Wild Fruit”. Basically is a mixed berry flavor and that rich ice cream was like eating bowls of ripe fruit. But better. Because it was Ice cream!! lol. This flavor is apparently loved by the Poles as you find teas infused with it in all the shops. Strolling back to our hotel after a full morning sightseeing, having a kielbasa and pierogi lunch, topping it off with that ice cream…Those are the dreams travel is made off. The 3 minute walk back to the hotel was only made sweeter with a street musician on one corner and Polish Caramels waiting for us in our hotel room.