Francesco Tripoli of Avicolli’s .::. Epsiode 25

On the one year anniversary of our first show, we welcome Francesco Tripoli, owner of Avicolli’s Restaurant in Seneca Falls, who joins us in-studio to share some of his favorite dishes brought from Rome, Italy, to New York City, and finally here to Upstate New York. Also, Jim shows you how to make a fantastic flat bread pizza.

5 MINUTE PIZZA
SPINACH-TOMATO-RICOTTA

Heat a large saute pan
Rub olive oil on a baked pizza shell( suggest Baboli or Earth”s Pride all Natural)
Cook over medium heat 3 minutes per side
Remove from heat
Brush with pesto sauce
Top with blanched spinach
Top with1can diced tomatoes (drained) or roasted plum tomatoes
Season with salt and pepper, chopped garlic, dried oregano, grated parmesan cheese
Drizzle with olive oil
Place in a preheated 450 degree oven for 5 minutes
Remove from oven
Place small dollops of ricotta on top
Sprinkle with parsley
Drizzle with olive oil and serve.

ROASTED CHICKEN WITH SWEET WINE
POLLO ARROSTO AL VIN SANTO

3 tablespoons fresh herb or 1 tablespoon dry mixture of rosemary, parsley,sage
Add 1 teaspoon salt and 1 clove of garlic minced into a paste
Rinse and pat dry a 3 pound chicken
Loosen skin and stuff herb mixture under the skin
Season exterior of chicken with salt and pepper, olive oil
Roast at 400 degrees, breast side up for 15 minutes
Turn over and roast for 15 minutes
Lower temperature to 350 degrees
Turn chicken breast up and roast for 30 minutes
Remove chicken, add 2 cups of Vin Santo, Marsala or Sweet Vermouth
Deglaze roast pan, cut up chicken, pour wine over and serve

INVOLINI DI MAIALE
STUFFED PORK TENDERLOIN

Mix in a bowl: 8 ounces of steamed spinach,squeeze out liquid and chop
Add 1/2 cup of ricotta, salt and pepper and grated nutmeg
1 pork tenderloin – cut horizontally so s to open like a book
Place on a piece of plastic wrap
Place another piece of plastic over pork
Pound to 1/8 inch thickness
Remove top piece of plastic, season with salt and pepper
Top with a slice of pancetta
Top with spinach mixture, roll into a cylinder
Cover with another slice of pancetta, secure with tooth pick
Saute pork roll in butter, 2 minutes a side
Add 1/4 cup of dry white wine
Simmer 4 minutes, remove toothpicks, slice into 1/2 inch pieces
Serve topped with cooking liquid

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