The fall weather is unseasonably warm in Chicago this week, but by the weekend the temperatures will have dropped significantly, so throw on a wool scarf and join us for a month of recipes from the Windy City!
Cuisine in Chicago has progressed by leaps and bounds since the days of John Belushi and Dan Aykroyd’s sketch on “Saturday Night Live” — “Cheezborger, cheezborger, cheezborger” — the skit inspired by a real Chicago restaurant, the Billy Goat Tavern.
There isn’t a cheeseburger in sight as we head to our first stop in our monthlong visit to Chicago. The delicious recipe for galletto ripieno alla papalina, which is deboned Cornish hen stuffed with polenta, porcini mushrooms, chestnuts, mild sausage, black truffles and served with fingerling potatoes, is a perfect example of the sophisticated, regional Italian dishes on executive chef Mark Sparacino’s menu.
Prosecco is a chic yet unpretentious white-tablecloth restaurant in the heart of Chicago's River North gallery district. The name Prosecco is taken from a grape and a wine. This restaurant lives up to its name by being Chicago’s first proseccheria — and offering the largest selection of Italian sparkling wine in Chicago. The art-filled restaurant is perfectly at ease in its gallery-district setting with décor inspired by Venetian art.
710 North Wells Street
Chicago, IL 60610
312 951 9500
Cornish hen with polenta (galletto ripieno alla papalina) is served at Prosecco for $23.
Recipe: Cornish hen with polenta (on this page)
Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail firstname.lastname@example.org with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.