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LA SCALA
Beverly Hills, California

La Scala opened in 1956.  It had excellent banquet facilities and one of the finest wind cellars in the country.  In the '80s, La Scala was popular with many in the entertainment industry.  Linguine Alle Vongole and Breast of Chicken Santa Helena were favorite culinary delights for the restaurant's clientele. 

LINGUINI ALLE VONGOLE  

Ingredients

1-1/2 pounds imported linguine

1/2 cup olive oil

3    cloves garlic – chopped fine

2    shallots – chopped fine

1    teaspoon salt

1/2  teaspoon white pepper

1/2  teaspoon whole oregano

1    cup dry wine (white)

12   Littleneck clams – washed and clean

1/2  cup clam juice

Cook the linguine pasta in plenty of salted water for about six minutes, or until firm.  Drain water and arrange pasta on platter.  To prepare sauce, take a large heavy saucepan and warm olive oil in it.  Sauté garlic and shallots in the oil.  Do not let it burn.  Add salt, pepper, oregano and wine.  Reduce it in half and then add clams and clam juice.  Keeping on a high heat, cover and cook for about ten minutes or until the clams open.  Pour clams and sauce over the pasta.

Serves 4 to 6.

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 BREAST OF CHICKEN SANTA HELENA

Ingredients

1    carrot, chopped                       1/4  teaspoon white pepper

2    stalks celery, chopped                3    chicken breasts, split

1    small onion, chopped                  1/4  cup butter

1    sprig parsley                               6    mushroom caps

1    bay leaf                                      1    shallot, minced

1/2  teaspoon thyme or marjoram      1/4  cup flour

6    cups water                                  1/2  cup heavy cream

1    teaspoon salt                               1/4  cup Madeira

                   Chopped truffle, optional

Put chopped vegetables, parsley, bay leaf and thyme in a large kettle.  Add water, salt and pepper.  Simmer 30 minutes.  Add chicken breasts, cover and simmer 30 minutes or until chicken is tender.  Lift out chicken breasts with a slotted spoon or spatula and arrange on a serving platter.

Meanwhile, melt butter in a saucepan.  Add mushroom caps and sauté quickly.  Place mushroom cap on each piece of chicken.  Cook shallot in butter until golden.  Stir in flour.  Drain enough chicken broth to measure 1 quart.  Add chicken stock to the butter mixture and stir until smooth and thickened.  Stir in cream and Madeira .  Heat thoroughly and pour some of the sauce over chicken.  Serve remaining sauce on rice or noodles with the chicken.  Sprinkle chopped truffle over the chicken if desired.

Makes 6 serving.

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MELENZANA NOSTRA

Ingredients

1/4 cup olive oil

1    eggplant peeled and cut in 1/2 inch cubes

1/2 small onion finely chopped

1    ripe tomato, peeled and chopped

1/2 teaspoon oregano

Salt and pepper to taste

1/2 cup imported Parmegiano Cheese

1-1/2 cups Bechanel Sauce

1/2 cup Sauce Espanol

12   6 inch very thin crepes

12   slices Fontina Cheese (1-1/2” x 1-1/2”)

In a large skillet heat oil and Sauté onion; when beginning to brown, add eggplant and sauté together until tender.  Add tomato and spices and mix a little; add three tablespoons of cheese and 1/2 cup Bechanel Sauce and toss well.  Place mixture in blender and blend until smooth.  Place crepes on the table and using a spoonful of mixture on each crepe you then fold them into squares.

Arrange the filled crepes on a baking dish and place a slice of Fontina Cheese on top of each crepe.  Cover with the balance of the Bechanel Sauce and Sauce Espanol.  Sprinkle with remaining Parmegiano Cheese and bake for about ten minutes.

Serves six.