Cafe Firenze: Chicken Prosciutto and a Pumpkin-tini | NBC Southern California

Cafe Firenze: Chicken Prosciutto and a Pumpkin-tini

Saturday morning recipes

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    NEWSLETTERS

    On KNBC Saturday morning, Fabio Viviani shared a recipe for an amazing Thanksgiving dinner.  And now, his friend, an Award-Winning Mixologist, Jacopo Falleni shares his recipes for a tasty Pumpkin-tini and a savory Chicken Prosciutto. Put them together and you have something amazing for the holidays. 

    Check out his Italian restaurants and Martini Lounges: Café Firenze and Firenze Osteria.

    Cafe Firenze: Chicken Prosciutto and Pumpkin-tini

    [LA] Cafe Firenze: Chicken Prosciutto and Pumpkin-tini
    Seasonal treats and great eats. (Published Saturday, Nov. 6, 2010)

    And, of course, try out these great recipes below.

    Pumpkin-Tini

    • 1 oz Vodka
    • 1/2 oz Amaretto
    • 1/2 oz Kahlua
    • 3/4 oz Pumpkins Puree
    • 2 oz Half and Half


    Shake it hard and strain it in a graham cracker rimmed martini glass.


    Chicken Prosciutto

    One chicken breast butterflied and sliced thoroughly.  Top with 3/4 sage leaf on each side and cover with 2 slices of prosciutto.

    Season with salt and pepper. In a saute pan, roast the breast using a tablespoon of butter and a tablespoon of Extra Virgin Olive Oil. Roast until brown on both sides and then set it to the side.

    Deglaze the cooking fat with 1 cup of white wine and a good pinch of fresh chopped parsley. Reduce the mixture.

    On the side, saute two handfuls of fresh spinach until wilted, 4 garlic cloves chopped and 2 tablespoons of ExtraVirgin Olive Oil. Season with salt and pepper to taste.

    Display the spinach on the bottom, then the chicken and finish with the wine reduction over the top.