The Providence Journal / Sandor Bodo

Gary Comfort wrote:

“My wife and I and another couple have been regular customers at Marchetti’s restaurant in Cranston since it opened. Recently we had a cup of corn chowder instead of salad. It was delicious. This is not a regular item on the menu and were told by our waitress that it is only available “sometimes.” Can you please get the recipe for corn chowder so that we can make it home?”

Nicole from Scituate wrote,

“I am looking to see if you have or can get the recipe for Chicken Milanese from Marchetti’s Restaurant in Cranston. It’s the best. Thank you.”

Executive chef Rick Petrella was a peach to share both recipes at this busy time of year.

He makes the Milanese family style in a glass pan and then portions out servings.

The chowder uses frozen corn so you can have it anytime and Cajun spice adds some heat.

Marchetti’s, at 1463 Park Ave., Cranston, serves lunch and dinner every day but Monday. The menu is a mixture of American and Italian specialties and fresh seafood. It is owned by brothers David and Donald Marchetti, who just celebrated the restaurant’s 26th anniversary.

Petrella has been in the kitchen for the past 11 years.

Learn more at marchettis.com.

MARCHETTI’S CORN CHOWDER1

MARCHETTI’S CORN CHOWDER

3 16-ounce bags of frozen corn, divided use

1/2 pound margarine (2 sticks)

1/2 cup flour

8-10 small red bliss potatoes (diced)

2 tablespoons of olive oil

1 large clove garlic, minced fine

1/2 cup diced celery

1/2 cup diced onions

1 16-ounce can of chicken broth

Small pinch of crushed pepper

Salt and pepper to taste

2 tablespoons of Cajun spice

1 stick unsalted butter

1 1/2 quarts of light cream

Take 1 1/2 bags of corn, defrost and pulse in food processor for 15 seconds (set aside).

In a saute pan, melt margarine, add flour, whisking to make a roux. Cook for 5-10 minutes on low heat, stirring occasionally.

In a small stock pot, blanch red bliss potatoes, cool and set aside.

In large stockpot, put in olive oil and minced garlic. On medium-high heat, sauté celery and onion until fork tender. Add chicken broth, crushed pepper, salt and pepper to taste and Cajun spice. Bring to a boil. Slowly add roux to thicken. Add stick of butter, with pureed corn, and the other 1 1/2 bags of corn. Add light cream with blanched potatoes, let simmer 10-15 minutes, stirring occasionally.

Makes 6 servings

MARCHETTI’S CHICKEN MILANESE1

MARCHETTI’S CHICKEN MILANESE

Enough vegetable oil for frying, 3/4 cup

4-6 breaded chicken cutlets

1/2 pound (2 sticks) margarine

1/2 cup flour

3/4 gallon whole milk

1 stick of salted butter

1 chicken bouillon cube

3/4 cup Romano cheese

1/4 cup Parmesan cheese

1/2 cup shredded mozzarella cheese

In a sauté pan, heat up oil, pan fry breaded chicken cutlets until golden brown on both sides. Set aside on paper towel to absorb excess oil.

In a small sauté pan, melt margarine. Add flour and whisk to make a roux. Cook for 5-10 minutes on low heat stirring occasionally.

In a stock pot, add stick of butter melting down on low heat. Add milk, bring to a stop (a low, almost boil). Slowly add roux to thicken. Add cheeses and whisk. Dilute 1 chicken bouillon cube in half-cup of hot water and add. Continue whisking all ingredients together. Pass sauce through a fine strainer.

Take chicken cutlets, cut into cubes or julienne. Place in 8-inch by 10-inch glass baking dish. Pour Milanese sauce over chicken, folding in. Top with mozzarella cheese. Bake in preheated 400-degree oven for 15-20 minutes, until mozzarella cheese is golden brown and Milanese sauce is bubbling.

Serves 4-6

gciampa@projo.com