Sun Sentinel Palm Beach Edition
Lighten up with Prezzo’s chicken meatballs
Q: We recently visited Prezzo and ordered the spaghetti squash with pomodoro and a choice of traditional or chicken meatballs. I opted for the chicken meatballs, and they were wonderful. I would love to know how the chef prepares the meatballs so I can make them at home. — Anna Pressma, Boca Raton
A: The chicken meatballs at Prezzo
(5560 N. Military Trail, Boca Raton, 561-314-6840, prezzoboca.com) are available as an appetizer with pomodoro, ricotta cheese and fresh basil, and as a pasta entree. Since coming on board in August, Executive Chef Patrick Delay has steadily made his mark responding to the needs of diners in search of choices based on healthy lifestyles or dietary restrictions. His unique selection includes vegetarian and gluten-free lasagna, mushroom-eggplant Bolognese and butternut squash “noodles.” Most recently, Delay lightened up the menu, offering guests spaghetti squash, cauliflower rice or cauliflower couscous in lieu of pasta or potatoes typically paired with Italian classics such as chicken cacciatore and marsala.
A native of Long Island, New York, Delay developed fundamental culinary skills working as a prep cook during his younger years before attending the Culinary Institute of America in Hyde Park, New York. After graduating in 2012 he put his experience and education to work at Eleven Madison Park in Manhattan, the RitzCarlton in New Orleans and Palm Beach, Max’s Harvest in Delray Beach and Rebel House in Boca Raton.
Prezzo is part of Rapoport’s Restaurant Group, also home to Deck 84, Burt & Max’s and Max’s Grille. After repeated requests for lighter, healthier, pork and red-meatfree meatballs, the kitchen went to work on the task of creating an all-white meat chicken version that didn’t sacrifice flavor or texture. Based on the amount of orders served, this recipe seems to have nailed just that.
The original Prezzo had its heyday and a 10-year run back in the ’90s when thenpartners Burt Rapoport and Dennis Max introduced the first wood-fired pizza oven to South Florida with locations in Boca Raton, Aventura and South Miami. Eventually the restaurant closed under new ownership.
Prezzo’s current iteration came to life in December 2017, stirring up fond memories of the signature roasted garlic and focaccia breadsticks (yes, they are still served complimentary), crispy, thin-crust pizzas, fusilli with oak-roasted chicken, broccoli and goat cheese, and wood-oven apple tart. Expect to see these dishes along with lighter fare and contemporary interpretations of Italian favorites. Between 4:30 and 5:30 p.m. you can buy one entrée and get the second entrée half price during “Half Price Hour.”
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