Cooking With: Mazzola’s Italian Diner
STEAMBOAT SPRINGS — Chef Chris Bladen has a new recipe at Mazzola’s Italian Diner that will leave plates clean to the very last morsel.
“I like making food that’s approachable,” said Bladen, also known as “Texas,” who got a degree in culinary art and hospitality at the Art Institute in Dallas, Texas where he’s originally from. “The style here is rustic, approachable Italian.”
The idea for this dish arose during Community Agriculture Alliance’s Ag Week and was so popular they decided to add it to their new summer menu.
It’s called the Chicken gnudi, a light summer dish that highlights Mazzola’s specialty, homemade pasta. The gnudi is similar to the traditional gnocchi, but Mazzola’s has a tried and true recipe thanks to Vicki Connacher, executive chef of Rex’s Restaurants, with ricotta cheese that includes herbs and honey and is known as a lighter pasta-type dish.
Mazzola’s Chicken Gnudi recipe
- Heirloom tomatoes
- Wild mushroom mix: Cremini, Shiitake and Wood Ear mushrooms
- Roasted, brined and shredded chicken
- Chicken Julee sauce
- Rosemary butter
Start out by adding the roasted pulled chicken breast, mushroom mix, garlic, salt, pepper, red chili flakes, fresh cut basil and parsley into a pan. Add extra virgin olive oil let that warm up for 2-3 minutes in the pan.
When that’s warmed up, add the chicken julee sauce to the combo. Let that simmer down then add in the diced heirloom tomatoes. Give that about 2 minutes.
Once that’s warmed up add 2 tablespoons of the rosemary butter and some fresh micro greens or spinach. Also add in the blanched gnudi.
Garnish with parmesan and chopped fresh basil or any kind of Italian seasoning of your choice.
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