The crew from Olivia’s in Gettysburg prepared a fun Italian dish on the menu to welcome March alongside a “Courtside Crush” cocktail for March Madness.
YORK, Pa. — Olivia’s in Gettysburg stopped by the FOX43 kitchen to make an Italian dish off of their menu to welcome March.
Adrienne and Yanni Tassou prepared Cliliegine Perego, a blend of sautéed mussels, clams and chicken simmered in a tomato and white wine sauce. The dish also includes blanched Ciliegine tomatoes and Ciliegine Mozzarella balls all served over Capellini (angel hair) pasta.
They also made a Courtside Crush cocktail in celebration of March Madness coming up in a few weeks, filled with Holla vanilla vodka, Deep Eddy’s orange vodka and cranberry juice.
Ciliegine Perego:
2 cups Capellini Pasta – cooked Al Dente1 cup Clams1 cup Mussels2 each Chicken Tenderloins – cut into 3/4” chunks1 cup Ciliegine tomatoes – blanched & skinned1/2 cup Ciliegine Mozzarella 2 tbsp Asiago cheese – shaved1/4 cup Pinot Grigio4 tbsp Shallots – dicedPinch Sea SaltPinch Black PepperFresh Basil – chopped2 tbsp Garlic Butter3 tbsp E.V.O.O.
Add E.V.O.O and garlic butter to a hot sauté pan placed on medium – high heat. As soon as the butter melts, add shallots. Cook for approximately 1 minute and then add Chicken cooking for an additional two minutes. Deglaze with the Pinot Grigio wine. Add Ciliegine tomatoes, simmering for approximately two minutes.
Add sea salt, black pepper, clams, mussels and basil. Cover with lid and simmer on medium heat until clams open up. Toss in Capellini pasta, and Ciliegine Mozzarella. Plate and garnish with shaved Asiago cheese and fresh chopped basil.
Courtside Crush cocktail:
Holla Vanilla VodkaDeep Eddy’s Orange VodkaFresh squeezed Blood Orange juiceCranberry JuiceGinger Ale or Sprite
Fill glass with ice. Add all ingredients except for soda. Shake vigorously. Pour into serving glass and top with soda. Garnish with fresh blood orange.
Dining and Cooking