THE Dish: Chef Elizabeth Falkner's Chicken Cacciatore

(CBS News) Chef Elizabeth Falkner started her career on the West Coast as a multi-award-winning pastry chef, but she was lured into another discipline with the idea of a new challenge.

She picked up and moved to the East Coast for a change of scenery and changed her focus to Italian food.

Special section: Food and wine

Falkner found the challenge she was looking for with Corvo Bianco, her new restaurant on Manhattan's Upper West Side.

It's not her first venture into being a restauranteur. In 1997 she opened Citizen Cake, which was a retail bakery. The business was so successful that in 2005 she extended the menu to include lunch and dinner menus.

In 2006 Bon Appetit named Falkner its pastry chef of the year, and three years before she was called one of America's 10 top pastry's chefs. She has also been nominated for pastry chef of the year.

The chef has written two cookbooks, one solely about cakes, "Demolition Desserts," and the other about what chefs eat when they come home at night, "Cooking Off The Clock: Recipes from My Downtime."

She's appeared on "The Next Iron Chef," "Iron Chef America," "Top Chef Masters," among many other television programs.

Chef Falkner joined "CBS This Morning: Saturday" and shared her ultimate Chicken Cacciatore.

Cacciatore for Chicken Involtini

1/4 tstp. Calabrese chili

Olive oil

1 c. Roasted piquillo peppers or roasted red bell peppers, peeled and seeded

1/4 c. Castelvetrano olives, smashed and peeled off pits

1/2 c. Chopped red onion

1/2 c. Minced carrot

2 cloves minced garli

1 t. dried oregano

1/4 tstp. Calabrese chili

1 oz. White wine

1 c. canned tomato puree

Salt and pepper

4 sprigs Italian parsley

1/2 c. canned chestnuts

1/4 tstp. Calabrese chili

Olive oil

To make the cacciatore sauce:

1. Add olive oil to a saucepan on medium heat.

2. Add the onion and carrot to sweat.

3. Add the garlic and dried oregano and calabrese chili.

4. Add the wine and simmer for 5 minutes.

5. Add the tomato puree and the piquillo peppers and season.

6. Can leave chunky or puree at this point.

7. Serve with the chicken involtini, sliced and warm the sauce with the chestnuts.

8. Divide and use Italian parsley.

Gianduja semifreddo

12 oz. Egg whites

12 oz. Sugar

1/2 t. Xanthan gum

1 pound dark chocolate

8 oz. Praline paste

1/2 t. Salt

32 oz. Cream, whipped to soft peaks

1. Combine egg whites and sugar over simmering water bath to dissolve sugar.

2. Set in mixer with whip attachment and add xanthan gum.

3. Whip to firm peaks.

4. Whisk some of the meringue into the chocolate mixture and fold in rest with the whipped cream.

5. Set semifreddo in hotel pan. Cover with parchment and plastic and freeze.

"La Lola" cocktail

3/4 oz strawberry puree

1/2 oz fresh lemon juice

1/2 oz amaro nonino

1/2 oz simple syrup

1 1/2 oz vodka (shake)

1. Put 1 oz Champagne into coupe

2. Pour cocktail over

3. Garnish with mint crown