Oliveto’s Signature Pepperoni Chicken
Mike Sikes, owner of Oliveto Italian Bistro in Moore, where “neighborhood dining meets Italian bistro,” kindly agreed to share with our readers the recipe for one of the fine dining establishment’s favorite dishes, Pepperoni Pizza, along with the recipe for one of their signature cocktails, the Flirtini, that would pair well with this dish.
OLIVETO’S PEPPERONI CHICKEN
1 oz. Olive oil
5 oz. Yellow onion, diced
8 ea. Pepperoni, halved
2 oz. Mushrooms, sliced
1 oz. Red bell peppers, julienned
3 oz. Grilled chicken, sliced
1 oz. White wine
1 oz. Black olives
5 oz. Bowtie pasta
5 oz. Mozzarella, shredded
5 oz. Marinara sauce
1 tbsp. Asiago cheese
Pour water into a large pot with or without salt and bring to a boil. Once the water is at a boil, cook the pasta for about 8-10 minutes.
While the pasta is cooking, pour the olive oil into a medium-sized pan and heat. Add onions and pepperoni; sauté until onions begin to soften.
Add sliced mushrooms, red peppers and chicken, and sauté until mushrooms soften. (You can cook your chicken fresh or buy the store chicken that is already pre-cooked and sliced for you.)
Deglaze pan with white wine. Then add olives, marinara sauce, mozzarella cheese and cooked bowtie pasta. Toss or stir all ingredients until cheese has melted.
Place cooked ingredients in serving bowl. Garnish with asiago cheese.
1.5 oz. SKYY raspberry-infusion vodka
¾ oz. Citronge liqueur
2 oz. Pineapple juice
2 oz. Cranberry juice
1 oz. Kenwood champagne
½ tsp. colored bar sugar for rim
Fill a martini glass with ice and soda water. Allow the glass to sit while you prepare the cocktail.
Fill cocktail shaker with ice. Measure ingredients into shaker. Shake vigorously for 15 seconds.
Discard the ice and soda water from the martini glass and rim the glass with the sugar. Garnish frozen martini stem with a cherry. Pour tableside and leave shaker at table.