Cafe Firenze: Chicken Prosciutto and a Pumpkin-tini

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.

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.
 

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