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Today's Lunch: Cucina Toscana

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We're in the kitchen today with Memmo Torres and Jennifer Sagers from Cucina Toscana. They're participating in the Downtown Dine o'Round. With that event, you can get a three course meal for just $30 through September 28th.

Course 1: Barbabietole Insalata (Beet Salad)

Course 2: Tutta Pasta (Housemade gnocchi and spinach ricotta ravioli)

Course 3: Choice of : -Piccata Di Pollo Al Limone (Chicken, artichokes, capers, in lemon white wine reduction)

-Lasagna (handmade pasta with veal, beef reduction, parmigiono)

-La Chiantichiana (Pork Tenderloin, porcini mushrooms simmered in Chianti sauce)

-Spaghetti Al Crudo (Spaghetti, roasted cherry tomatoes, basil, garlic, olive oil)

Piccata Di Pollo al Limone


1 Chicken Breast

1 Clove Garlic

1 Oz. White wine

3 Oz. Butter

4 Oz. Mushrooms

1 tsp. Capers

1 Tbls Chicken stock

1 oz Lemon juice

3 Artichoke hearts

Olive Oil


Butterfly chicken and pound until flat

To make reduction: In a fry pan add the garlic, butter, mushrooms, capers, chicken stock. Saute' 2 minutes then add white wine and lemon juice. Saute' approximately 2 minutes longer until creamy.

In another frypan add olive oil, flour the chicken and put chicken into pan.

Plate: Put chicken on the plate, pour lemon/white wine reduction over chicken, add capers and artichoke hearts.

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