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Restaurant owner’s saltimbocca recipe comes courtesy of family matriarch

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SARASOTA, Fla. — Bella Vita Italian Kitchen in Sarasota offers a family recipe in the Chef’s Kitchen.

What You Need To Know

  • In the Chef’s Kitchen at Bella Vita Italian Kitchen, Sarasota

  • Owner Rocco Mosca offers Nonna Phylis Scalzo’s saltimbocca recipe

  • Chicken breast, pounded and thinned, is base of saltimbocca

  • Rocco Mosca offers traditional Italian dishes


Owner Rocco Mosca’s recipes come straight from his grandmother — Nonna Phyllis Scalzo.

Saltimbocca from Rocco Mosca’s Nonna

Ingredients:

7-8 oz. chicken breast, pounded and thinned
12 oz. chicken stock
1 tbsp. garlic
6 oz. white wine
4 oz. mushrooms, sliced
4 slices of tomato
4 oz. mozzarella
2 tsp. butter
1 tbsp. salt
1 tsp. pepper
2 tbsp. flour for dredging and thickening the sauce
Pasta of your choice


Directions:

It starts with oil in a saucepan enough to cover bottom of pan.
The temperature should be high.
Dredge chicken breast, pounded and thinned, in flour.
Place chicken in saucepan.
Cook one minute and flip.
Add mushrooms.
Add chicken stock, wine and garlic.
It should begin to boil — add butter.
Add tomato slices over chicken.
Then layer prosciutto and then cheese.
Finish in oven at 500 degrees, just long enough to melt the cheese and perhaps crisp the exposed prosciutto.
Serve over your favorite pasta.

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Virginia Johnson

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