Italian Tower of Power Recipe - Toledo News Now, Breaking News, Weather, Sports, Toledo

Italian Tower of Power Recipe

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(Toledo News Now) -

As seen on 'Your Morning Saturday,' Saundra Irvine from The Anderson's shows how to spruce up a dish with olive oil.

Italian Tower of Power

For each serving:
1 (6 oz) chicken cutlet, pounded lightly (or go vegetarian and leave out chicken)
1 tsp extra virgin olive oil

1 (1/4") thick slice each of:
sweet onion
eggplant (from a small one)
fresh mozzarella cheese
tomato
zucchini cut on the bias (diagonal)

sea salt and freshly cracked black pepper
fresh minced garlic, to taste
1/8 tsp thyme or mixed dry Italian herbs
The Andersons Tuscan Herb Infused Extra Virgin Olive Oil
The Andersons Chili Infused Extra Virgin Olive Oil (optional)
The Andersons Garlic Infused Extra Virgin Olive Oil
1 tbsp white balsamic or Gold 25 Star balsamic
2 basil leave, cut in thin ribbons
1/2 thin slice Columbus Brand sopressatta salami, cut in thin ribbons (optional)
balsamic glaze, for drizzling (comes already prepared in bottles)

2 tbsp broccoli spread OR 1/2 tsp prepared pesto (optional)


Spicy Broccoli Spread (Mock Guacamole)
2 cups broccoli flowerets
1/3 cup chopped onion
1 garlic clove, chopped
1/4 teaspoon cayenne or crushed red pepper, to taste
3 tbsp olive oil
2-3 tbsp parmesan cheese
2-3 tbsp sour cream

Cook or steam broccoli until very tender--about 12 minutes. Drain well. In a small skillet, cook onion, garlic and red pepper in hot oil until onion is soft. Combine broccoli, onion mixture and cheese in a food processor. Process until smooth, adding more oil or broth, if too thick. Taste for salt and pepper. Stir in sour cream. Serve at room temperature with toasted bread or crackers or use in Grilled Vegetable Napoleons.


Lightly drizzle a combination of the olive oils, balsamic vinegar, salt, pepper garlic and herbs over the chicken and sliced vegetables. Grill vegetables and chicken over moderately high heat until the vegetables are just charred and crisp tender and the chicken is cooked through, but still moist.

To assemble and serve:
Place the grilled onion slice on plate, top with eggplant slice, topped with 1/2 of the broccoli spread or pesto. Top with mozzarella cheese slice. Place tomato topped with the remaining 1/2 of the broccoli spread or pesto. Then, top with the chicken breast. Drizzle with additional flavored olive oils. Finish with the zucchini slice. Sprinkle tower with basil and salami ribbons. Drizzle tower lightly all over and around the plate with the balsamic glaze.

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