Chicken Scarpiello

I thought today I would share one of my favorite Italian recipes Chicken Scarpiello.  Yes, I know, Chicken Scarpiello is not a traditional Italian dish.  It is believed to have originated in New York in the United State and “Scarpiello” in Italian means “shoemaker or shoe fixer”.  They’re a couple of thoughts on how this dish got its name. The first idea on how Chicken Scarpiello got its name is that this dish refers to “shoemaker style”, meaning that is a meager dish.  The second thought on how Chicken Scarpiello got it’s name may well be the fact that shoemaker refers to the word cobbled, meaning that all the ingredients can be thrown together.  My recipe uses boneless chicken breasts, but the original recipe uses a whole cut up chicken.

Chicken Scarpiello


1 package mild/sweet Italian sausage
3 tablespoons extra virgin olive oil
3 tablespoons butter
2 Portobello mushrooms sliced
1 red bell pepper sliced thin
3 garlic cloves chopped
1 small Vidalia onion sliced
1/2 cup of flour
4 boneless chicken breasts
½ cup white table wine
¼ cup chicken stock
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons fresh Italian Parsley (optional)

In a large frying pan cook the sausage until in is no longer pink.
Remove sausage from pan, let cool and slice sausage into rounds.
In the same frying pan add the olive oil, 2 tablespoons of butter, mushrooms, red pepper, garlic and onions.
Cook over medium heat until the vegetables are soft.
Dredge chicken breasts in flour covering both sides of the chicken.
Place chicken breasts in frying pan.
Cook chicken 2 to 3 minutes on each side until no longer pink (longer if using chicken pieces or things).
Add the sausage and white wine to frying pan and cook over medium heat for about 5 minutes until wine has reduced.
Add the chicken stock, lemon juice and salt and pepper.
Add a tablespoon of melted butter and 3 tablespoons of flour to pan and mix.
Lower heat, cover pan and cook for 20 minutes or until mixture thickens.
Serve over rice or noodles topped with fresh Italian parsley.

I hope you enjoy my version of this non-traditional Italian recipe for Chicken Scarpiello.

I hope you enjoy my journey of Italian Cuisine & More Recipes and of all the recipes that I have collected and saved throughout the years.  I am always looking for new, exciting or different  recipes, tips and helpful hints.  If you have any family recipes that you would like to share with me, I would be excited to share them.

Con Tanto Amore


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Giambotta-Italian Stew

Giambotta is basically an Italian Stew and is a typical dish of the southern regions of Italy. Giambotta can be eaten as a first course or as side dish. There are many variations of Giambotta and this dish is also known as ciambotta. Giambotta is a stew based on vegetables, but may have other ingredients such as meat or fish. The vegetable choices for Giambotta are usually potatoes, eggplant, tomatoes, peppers, chili, onion and herbs. This version includes sausage and chicken that is great served as a main course.

Italian Stew

1 pound of hot or mild Italian sausage sliced into chunks
4 boneless chicken breasts sliced into strips
1/4 cup of extra virgin olive oil
4 potatoes peeled and diced
2 large green or red bell peppers sliced
2 medium onions sliced
1 teaspoon of oregano
¼ cup chicken stock
salt and pepper to taste

Cook the sausage in a large skillet over medium heat until thoroughly cooked.
Remove sausage from the skillet and set aside.
In the same skillet sauté the chicken in the oil from the sausage –about 10 minutes.
After the chicken is cooked remove the chicken from the skillet and set aside with the sausage.
In the same skillet add the olive oil, potatoes, peppers and onions.
Stir in the oregano and chicken stock.
Cook the vegetables until tender about 15 minutes.
Add the sausage, chicken salt and pepper into the skillet and cook for an additional 10 minutes. Serve hot.

I would love to hear from you if you have a different recipe for Giambotta. I am always looking for new, exciting or different Italian recipes, tips and helpful hints. If you have any family Italian recipes that you would like to share with me, I would be happy to share them with the rest of the world.

Con Tanto Amore

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More Super Bowl Snacks-Italian Style

Tomorrow is Super Bowl Day. I’m not a big football fan, but I do like watching the Super Bowl. My favorite part of watching the Super Bowl is the cool new commercials they show. I also like making some treats to eat during the Super Bowl. I’ve already posted some cool recipes for some great Super Bowl snacks. But, I thought I would post a few more Super Bowl snacks.

Pizza Pretzels


1 tablespoon Extra Virgin Olive Oil
1-tablespoon cornmeal
1 tablespoon All Purpose Flour
1 can refrigerated pizza crust
28 slices pepperoni
8 pieces mozzarella string cheese
4 teaspoons Parmesan cheese
1 cup tomato pasta sauce, heated

Heat oven to 425°F.
Brush large cookie sheet with 1/2 tablespoon of the olive oil.
Sprinkle cookie sheet with cornmeal.
Sprinkle flour over work surface.
On the floured surface, unroll pizza crust dough. Starting at the center of the dough, press dough into 16×10-inch rectangle.
With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips.
Evenly place seven pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered.
Cut each string cheese in half lengthwise.
Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal.
Lightly roll and shape into 16-inch logs.
To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape.
Arrange pretzels on cookie sheet.
Brush pretzels with remaining 1/2-tablespoon oil; sprinkle with Parmesan cheese.
Bake 13 to 17 minutes or until pretzels are golden brown.
Serve warm with pasta sauce for dipping.

Spinach, Prosciutto and Roasted Pepper Calzone


2 cans(8 oz each)refrigerated crescent dinner rolls
1 box(9 oz)frozen spinach, thawed, squeezed to drain
8 oz provolone cheese thinly sliced
2 large red bell peppers, roasted and quartered
4 oz prosciutto thinly sliced
2 tablespoons refrigerated basil pesto
1 egg yolk
1-tablespoon water

Preheat oven to 350°F.
Grease large cookie sheet.
Unroll both cans of dough into 2 long rectangles.
Place the dough rectangles with long sides together on cookie sheet to form a 15×10-inch rectangle.
Press edges and perforations to seal.
Place the spinach lengthways in 4-inch-wide strip down center of dough to within 1/2 inch of each end.
Top with half of the cheese, the roasted peppers and prosciutto.
Spread the pesto over prosciutto.
Cover with remaining cheese.
Bring long sides of dough up over filling, overlapping 1 inch and press edges and ends to seal.
Beat egg yolk and water until well blended in small bowl.
Brush egg yolk mixture over top of dough.
Bake 25 to 35 minutes until golden brown.
Cut into crosswise slices. Serve Warm.

Ham Florentine Mini Cups

Ham Florentine Mini-Cups

This recipe only takes a few minutes to throw together and makes a great super bowl snack.  The original recipe is from Pillsbury Crescent recipe creations. I only made a few slight changes to their original recipe.


1 box (9 oz) frozen spinach thawed and squeezed to drain
1/3-cup garlic and herbs spreadable cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded 5-cheese or 6-cheese Italian cheese blend
3 tablespoons grated Romano cheese
2 tablespoons onion finely chopped
1/4-teaspoon garlic powder
Salt and pepper to taste
1 can (8 oz)refrigerated crescent dinner rolls
24 slices of thin Prosciutto or smoked ham
Parmesan cheese

Preheat oven to 375 degrees F.
In medium bowl, mix all ingredients except rolls, ham and Parmesan cheese until well blended and set aside.
Unroll crescent rolls dough and separate into four rectangles. Firmly press perforations to seal.
Cut each rectangle into 6 (2-inch) squares.
Press one square into the bottom of each muffin cup bottom and push it up against the side.
Pat each ham slice dry with paper towel.
Place one Prosciutto slice ham slice over dough in each cup (edges of ham will be higher than side of cup.)
Spoon rounded 1-teaspoon spinach mixture onto ham in center of each cup.
Bake 14 to 18 minutes or until crust is golden brown and filling is hot.
To prevent browning of ham, cover with foil after 5 minutes to prevent browning.Cool in pan 1 minute then remove from pan; let stand 3 minutes before serving.
Finish with Parmesan cheese. Serve warm.
To make the mini cups use an un-greased 24 count muffin pan.

Calzone Pinwheels


1/2-cup ricotta cheese
1 teaspoon Italian seasoning
1/4-teaspoon salt
1/2 cup mozzarella cheese shredded
1/2 cup pepperoni diced
1/4 cup grated Parmesan cheese
1/4 cup fresh mushrooms chopped
1/4 cup green pepper finely chopped
2 tablespoons onion finely chopped
1 package(8 ounces)refrigerated crescent rolls
1 jar(14 ounces) pizza sauce, warmed

Combine the ricotta, Italian seasoning and salt in a small bowl.
Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.
Separate crescent dough into four rectangles and seal perforations.
Spread cheese mixture over each rectangle to within 1/4 in. of edges.
Roll up jelly roll style, starting with a short side and pinch seams to seal.
Cut each into four slices.
Place cut side down on greased baking sheets.
Bake at 375° for 10-15 minutes or until golden brown.
Serve warm with pizza sauce.

Pizza Crescents

Pizza Joe Crescent Sandwiches


½ lb ground beef, cooked, drained
½ cup chopped pepperoni
1/3-cup pizza sauce
2 cans(8 oz each)refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese

Preheat oven to 375°F.
Mix beef, pepperoni and pizza sauce In a 10-inch skillet.
Heat to boiling over medium-high heat, stirring occasionally.
Separate or cut each can of dough into 4 rectangles and press perforations to seal.
Spoon meat mixture in center of each rectangle.
Sprinkle each rectangle with 1 tablespoon of cheese.
Fold dough over filling and press edges with a fork to seal.
Sprinkle with remaining cheese.
Bake on an un-greased cookie sheet for 18 to 20 minutes.
Serve hot.

Italian Antipasto Squares

Italian Antipasto Squares

2 Cans (8 oz) refrigerated crescent dinner rolls
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
½ teaspoon garlic powder
½ teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 egg yolk, beaten

Heat oven to 350°F. L
Lightly butter a 13×9-inch pan or spray with cooking spray.
Unroll 1 can of dough into 1 large rectangle and place in pan.
Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal.
Layer all meats and cheeses in order listed over dough.
In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended.
Pour over meat and cheese layers.
Layer roasted peppers and olives over top.
Unroll second can of dough into 1 large rectangle and press into 13×9-inch rectangle, firmly pressing perforations to seal.
Place over top of layered ingredients.
Pinch edges to seal. Brush beaten egg yolk over dough.
Cover with foil and Bake for 30 minutes.
Remove foil and bake 15 to 20 minutes longer or until golden brown.
Cool 15 minutes before serving.
Cut into 6 rows by 4 rows. Serve warm.

I hope you enjoy these Super Bowl Snacks.

Con Tanto Amore


Superbowl Snacks-Italian Style

Well, it seems that with Superbowl 46 almost upon us, everyone and their mother is posting recipes for Superbowl munchies.  I’ve been looking at a lot of wonderful blogs with some awesome ideas for all kinds of great food ideas to make for Superbowl.  The only problem is, is that I’m kind of feeling left out. Since I don’t want to feel left out of the excitement, I thought I would throw together some Superbowl snacks “Italian Style”.

Crostini are “Little toasts” and referred to thin slices of Italian or French bread, toasted and used as a base for appetizers. Since there is no hard and fast rule you can use either type of bread for the following recipes.

Tomato and Mozzarella Crostini


12 slices Italian style bread about 1/2 inch thick
¼ cup extra virgin olive
1 large tomato chopped(about 1 cup)
3 tablespoons fresh basil leaves chopped
1 tablespoon large capers
Salt and pepper to taste
12 slices (1 ounce each) mozzarella cheese

Preheat oven to 375ºF.
Arrange bread slices on ungreased cookie sheet.
Drizzle one teaspoon olive oil over each bread slice.
Mix tomato, basil, capers, salt and pepper together in a bowl.
Spread half of the tomato mixture over each bread slice.
Top each bread slice with a slice of cheese.
Spread remaining tomato mixture over cheese.
Bake until cheese is melted about 8 to 10 minutes.
Serve hot.

Hot Crab Crostini


1 French baguette cut into 1/4-inch slices
1 tablespoon extra virgin olive oil
1 cup flaked crabmeat
2 ounces diced pimento
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
¼ cup chives and onion cream cheese spread
¼ teaspoon red pepper sauce
1 tablespoon chopped fresh chives

Heat oven to 400°F.
Arrange bread slices on large ungreased cookie sheet.
Drizzle olive oil over each bread slice
Bake 3 to 5 minutes until crisp and lightly brown.

While the crostini are browning, mix the crabmeat, pimento, Swiss cheese, Parmesan cheese, chives and onion cream cheese spread and red pepper sauce together in a medium bowl.
Spread 1 rounded tablespoonful crabmeat mixture on each bread slice.
Bake for an additional 5 minutes until filling is hot and cheese is melted.
Sprinkle with chives. Serve hot.

Chicken Liver Crostini


8 tablespoons extra-virgin olive oil
1 small onion-finely chopped
4 anchovy fillets
1 garlic clove-minced
12 ounces chicken livers-chopped into small pieces
1/3 cup dry white wine
2 teaspoons fresh sage-chopped
1 Italian or French bread baguette-sliced into 1/3-inch-thick rounds

Heat four tablespoons of olive oil in a large skillet over medium heat.
Add the onion, anchovies and garlic.
Cook until the onion is tender – about 3 minutes.
Raise the heat to medium-high and add the chicken livers.
Cook for about 4 minutes until the chicken livers are brown.
Add the wine and cook for an additional 3 to 4 minutes.
Reduce the heat to medium low and add the sage.
Simmer for about 10 minutes until the chicken livers are cooked through.
Season with salt and pepper to taste.
Preheat oven to 350°F. Arrange bread slices on baking sheets.
Lightly drizzle the bread with the remaining 4 tablespoons of olive oil.
Bake in a 350-degree oven until the crostini are crisp about 5 to 10 minutes.
Top each slice with a heaping spoonful of the chicken liver mixture. Serve hot.

Garlic Cream Cheese Crostini
Garlic Cream Cheese Crostini


1 loaf French style bread cut into ½ slices
1 tablespoon extra virgin olive oil
1/2 cup garlic and herb cream cheese spread
¼ cup chopped green onions

Arrange bread slices on ungreased cookie sheet. Drizzle each slice with olive oil.
Broil 4 to 6 inches from heat for 1 minute until light brown.
Combine cream cheese and green onions in a small bowl and mix together well.
Spread mixture on toasted bread slices.
Return to broiler and broil 1 minute or until cream cheese bubbles.
Serve Hot.

Tomato and Pesto Crostini

Pesto and Tomato Crostini


French bread sliced into 1 inch slices
2/3 cup pesto
2 small tomatoes seeded and chopped(about 1 cup)
1 cup shredded mozzarella cheese
Heat oven to 375°F. Arrange bread slices on ungreased baking sheet.
Spread each slice of bread with a tablespoon of pesto.
Top with tomatoes and sprinkle with cheese.
Bake about 8 to 10 minutes until cheese is melted.
Serve Hot.

I hope you enjoy these Super Bowl Snacks “Italian Style”.

Con Tanto Amore