From Chef Joanie Corneil of Bella's Italian Café, Tampa, Florida
'Stolen with permission' from Chef Joanie Corneil, co-owner and executive chef of Bella's Italian Café, in Tampa, Florida, this mushroom lovers' recipe will dazzle your guests - if you love mushrooms as much as we do then you'll love this simple recipe: sautéed chicken breasts topped with smoked mozzarella and three different types of mushroom, in white wine. Not a meat eater? Don't fret; the Tre Fungi is delicious on top of pizza and assorted pastas as well. Want to experiment? Try tossing in some other types of mushrooms. You'll be surprised by just how deliciously you can improvise.
About the chef: Joanie Corneil, co-owner and executive chef of Bella's Italian Café, is a seasoned restaurant professional. Having successfully operated two establishments in her home state of Oklahoma; Butterfield Overland Express and 63rd Street Grille, she's traveled extensively throughout Europe garnering influences and recipes along the way.
More importantly, the time she spent in Italy allowed her to study Italian cuisine and enhance her extensive knowledge of wine selections. Currently, Corneil leads the development of new menu items and oversees all day-to-day operations at Bella's. "Spending so much time in Italy enabled me to not only experience the culture, but to learn how and why different ingredients are used," Corneil added. "Starting with the freshest ingredients, each entrée is prepared exactly the way it would be if you ordered it in Italy."
Bella's Italian Café
1413 S. Howard Ave
Tampa, Florida 33606
Pollo Capri is served at Bella's Italian Café for $15.50.
This recipe makes two restaurant servings.
This is a 2-part recipe:
Tre Fungi Ingredients:
2 oz butter
1 oz olive oil
1/2 oz porcini, dried (soak in 1/2 cup hot water; chopped fine)
8 oz Portobello, sliced thin
10 oz common mushrooms (button mushrooms), sliced
1 tsp rosemary, fresh and minced
1/2 tsp salt
1/2 tsp pepper
1 Tbsp parsley
2 tsp garlic
(Makes 12 oz)
Pollo Capri Ingredients:
2 chicken breasts (4 to 5 oz each)
12 oz Tre Fungi
1 Tbsp olive oil
4 oz white wine
Pinch of salt
Pinch of pepper
3 oz smoked mozzarella, sliced
Tre Fungi Steal This Recipe® Step-by-Step Instructions:
Sauté sliced Portobello and sliced button mushrooms in oil and butter.
When mushrooms begin to lose their water, add garlic, rosemary and porcini.
Sauté for 10 minutes.
Add porcini liquid.
Bring to a boil, add salt and pepper.
Remove from heat.
Bring to room temperature and add parsley.
Pollo Capri Steal This Recipe® Step-by-Step Instructions:
Sauté chicken in olive oil.
When nicely brown, flip and repeat on the other side.
Top each breast with cheese and melt in salamander, toaster oven or oven.
Place on a plate.
Plating Steal This Recipe® Step-by-Step Instructions:
Heat Tre Fungi with white wine in a separate pan until it starts to bubble.
Pour on top of chicken and serve.