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Grazie' to Reno Di Bono for his beautiful addition to our show

We got out of the Cucina and on the road to visit Carollo's Famous Deli In Kansas City Mo. and of course to meet Mr. Mike Corollo, a very kind man. Carollo's Deli is located at City Market 9th E 3rd St. Phone 816-744-1860 - And tell Mike, Vito sent you! Corollo's Web Site http://carollosdelikcmo.com Please Subscribe http://youtube.com/@vitositaliancucina Our Web Site http://vitositaliancucina.com Play Video https://youtu.be/z4zrEwYdcdw

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This Chicken Cordon Bleu is something I picked up and wish to share it with our Famiglia. It's a French dish with an Italian flair of Vito's Own Tomesto Sauce. The Tomesto Sauce 1 cup sun dried tomatoes or use marinated 5 pre-roasted garlic cloves 1 tsp oregano 1 tsp thyme 1/4 tsp salt 1/4 pepper A pinch of red peppers flakes (optional) 1/2 cup olive oil Blend together and set aside The Chicken I used two boneless breasts sliced horizontal but not cut all the way through so you can fold it over later. Using plastic wrap, place over breasts and tenderize with a mallet. Spread Dijon Mustard evenly over both breasts then place a couple slices of Baby Swiss Cheese on either side of each breasts Then place Ham (your choice) the same way. Next scoop the Tomesto Sauce on and spread Lastly fold over the Chicken Breasts and dust with flour From there dip them into the egg wash then into the Bread Crumbs The Frying Heat a little olive oil & butter in frying pan and place Chicken Breasts in. Brown well on both sides then place in oven heated at 350 degrees for approx. 15 to 20 mins uncovered and check internal temperature with needs to be 160 degrees or above. Take out and let rest for 5 to 7 mins Lastly place The Tomesto Sauce on top if you wish Enjoy Enjoy Enjoy !!!! Vito

Zeppodee Zeppole 3 cups flour 1 tbs salt for flour mix 1tbs sugar for yeast 1 tbs yeast 2 cups whole mile 2 tbs vegetable oil for flour mix vegetable oil for frying (deep enough to have Zeppole covered let brown fully on both side (you may have to help them to flip over) take out and let drain then cover them in sugar or cinnamon sugar or powered sugar or honey with sprinkles. 1/2 cup granulated sugar 1/2 cup cinnamon sugar 1/2 cup powdered sugar drizzle honey use colored sprinkles is you wish They are ready to eat if cool enough Note: if you wish to make the dough dollops smaller, use smaller spoons or scoop.

2 lbs of fresh strawberries 3/4 cup granulated sugar 1 lemon To equal the granulated sugar amount of 3/4 cup Sugar Substitute Splenda 18 packs Sugar Substitute Stevia 22 packs Rinse off strawberries thoroughly cut strawberries into quarters place in pot and squeeze in lemon cook for 3 to 4 minutes, medium heat, then add granulated sugar and stir let simmer for 15 to 18 minutes on very low heat, uncovered let cool and spoon up Natalie's Strawberry Surprise And Enjoy on anything that pleases you !

Vito's Italian Cucina http://vitositaliancucina.com PLEASE SUBSCRIBE Just havin' some fun !

Ciao all you foodies I have a brand NEW website where you can easily see my recipes. Come explore enjoy and Subscribe right here at : http://vitositaliancucina.com Come Join The Famiglia - Love Vito !