Regional Cuisines of Europe - Itlay

Nicholas A. Olla. Now that's Italian. Cute as a button, the nicest guy in the class and also one with class. (He even listens to opera and is one of the few men rather than boys in the kitchen that does dishes- thank you Nick!) I found out today that he used to work for Air Italia until post 911 then decided to follow his passion and become a chef. He put on a slide show of some personal pictures he had of a trip he took to Italy that were fantastic. Enthusiastic about this cuisine and knowledgeable. He made some Potato Gnocchi with a Liomone sauce that was to die for. He used his homemade Limoncello in the sauce. Seems it takes a few months to really mature so I think he'll have to give me some of his so I can make it at home.

He carefully mixed the grated potatoes with the eggs and cheese. Then he added the flour in slowly until it was just thee right consistency to roll .
After we feasted on Gnocchi's chef made a Veal Scaloppine with Lemon and Fennel and a Chicken Saltimbocca, which translates as "jump in the mouth". That's how good it is!
You pound out a chicken breast then layer it with sage leaves, thinly sliced prosciutto and some Parmesan cheese., You saute the rolled breast then finish it off in the oven. Meanwhile, back in the pan you create a wonderful sauce with shallots, Marsala, mushrooms and butter. The veal was also a saute then finished with a pan sauce of white wine, stock, a little lemon and of course - butter.


I've got to stop eating like this.

Goodnight.