We are right in the middle of Greek Carnival Season known as Apokries. Greek street foods are, of course, a big part of the celebrations. So this week I wanted to feature one of my favorite Greek appetizers, Kolokithokeftedes. Ok, that may seem Greek to you, but really, they are just delicious deep fried zucchini balls paired here with a fantastic dipping sauce, and pronouncing the word correctly is not part of the recipe, so don’t worry about a thing! (For the record, it’s pronounced Kolo-Keetho- Kef-ted-es.) You’ll love the crunch and the fabulous flavor combination of zucchini, cheese, onion, garlic and a hint of white truffle oil, made even more delicious by dipping them in a zesty red sauce. There’s only one more thing to say about this delightful Mediterranean treat, “Nostimótatos!” ( Delicious!)
parsley, chopped fine
Chicken Scaloppine ala Marsalis
Chicken Scaloppine ala Marsalis
We’re always looking for fool-proof dishes that we can count on for a delicious and memorable meal. Have I got just the dish for you! It’s my Momma’s recipe for a very quick and easy Chicken Scaloppine. This is the dish that put her famous restaurant in Lake Tahoe on the map and once you taste it you’ll see why. At that time, back in 1955, she was preparing this dish with veal, but we have found that slices of chicken breast pounded into tender medallions are as flavorful as the veal. I’m so excited to share Momma’s Scaloppine with you because this is one of the gourmet dishes that you pay a lot of money for at Italian restaurants, and now you can make it at home anytime you want! It really only takes about five minutes to make once you have all of your items prepped, which is an absolute must for this recipe because it will sauté up so quickly. This was the first recipe we chose when creating our first cookbook, Momma & Me & You, and it was the first time Momma ever shared her recipe from D’Atri’s Italian Restaurant in Lake Tahoe. Buon Appetito!
Watch my How To Video for Chicken Scaloppine here!
