Post by amberngriffinco on Jan 15, 2007 9:37:06 GMT -5
Macaroni Grill Penne Rustica recipe
The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken and shrimp. Cut the recipe in half and it was still way too much.
Gratinata Sauce
2 teaspoons butter
2 teaspoons chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup Marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream
Penne Rustica
1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breast, sliced
4 1/2 cups Granita Sauce
48 ounces penne pasta, precooked
3 teaspoons pimientos
6 ounces butter
1 teaspoon chopped shallots
1 pinch salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary
Gratinata Sauce: Sauté butter, garlic , and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.
Penne Rustica: Sauté pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.
Serves six.
Maggiano's Little Italy Chop Salad recipe
Posted by Cookin'Mom at recipegoldmine.com
8 ounces chopped iceberg lettuce, in 1/2-inch dice
2 ounce diced plum tomatoes, in 1/2-inch dice
1 poached chicken breast, (3 ounces) diced
1 ounce sliced scallion, in 1/8-inch slivers
2 ounces crumbled Danish blue cheese
1/2 ounce crispy prosciutto, pan fried and chopped
3 ounces dressing (recipe follows)
Garnish
1/4 avocado
1 teaspoon crispy prosciutto
Dressing
1 ounce Coleman's dry mustard
1/3 cup granulated sugar
3/4 cup water
1 ounce garlic, finely chopped
1/4 cup red vinegar
1 cup white vinegar
Salt, to taste
1 quart corn oil or canola oil
1 cup virgin olive oil
2 teaspoons crushed red pepper
2 teaspoons whole black pepper, fresh ground
1 teaspoon fresh oregano
Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and stir with wire whisk. Store in sealed containers in refrigerator. This makes 2 quarts of dressing.
Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
Serve, topping each portion with garnish.
MAGGIANO'S LITTLE ITALY RIGATONI DI GREGORIO
(RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE)
Source: Chef's Kitchen with Lindsey Gustin, Fairfax County, Virginia
Servings: 4-6
1 tbsp. extra virgin olive oil
5 oz. button mushrooms
1/2 Spanish yellow onion, chopped
1 tsp. garlic puree
salt and pepper to taste
5 oz. raw chicken breast, cut into 1 to 1 1/2 inch pieces
1/2 quart chicken stock
2 to 4 oz. Marsala wine (Cribari)
1 oz. white wine
1/2 quart heavy cream
8 oz. rigatoni
1/2 tbsp. chopped fresh basil and parsley mix
1 tbsp. grated parmesan cheese
1 oz. garlic butter
parmesan shavings (garnish)
chopped fresh parsley (garnish)
Heat oil. Sauce mushrooms, Spanish onion and garlic. Brown lightly.
Season with salt and pepper. Add chicken. Add chicken stock, Marsala, and white wine. Cook until reduced by half.
Add cream and bring to a boil. Turn down heat and simmer to skim away any impurities.
Cook rigatoni al dente.
Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper. Add more Marsala for flavor as needed.
Place in pasta bowl and garnish with parmesan shavings and chopped parsley.
** I've made ALL several times.. mmmmm.. very impressive !!! ***
amber
The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken and shrimp. Cut the recipe in half and it was still way too much.
Gratinata Sauce
2 teaspoons butter
2 teaspoons chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup Marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream
Penne Rustica
1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breast, sliced
4 1/2 cups Granita Sauce
48 ounces penne pasta, precooked
3 teaspoons pimientos
6 ounces butter
1 teaspoon chopped shallots
1 pinch salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary
Gratinata Sauce: Sauté butter, garlic , and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.
Penne Rustica: Sauté pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.
Serves six.
Maggiano's Little Italy Chop Salad recipe
Posted by Cookin'Mom at recipegoldmine.com
8 ounces chopped iceberg lettuce, in 1/2-inch dice
2 ounce diced plum tomatoes, in 1/2-inch dice
1 poached chicken breast, (3 ounces) diced
1 ounce sliced scallion, in 1/8-inch slivers
2 ounces crumbled Danish blue cheese
1/2 ounce crispy prosciutto, pan fried and chopped
3 ounces dressing (recipe follows)
Garnish
1/4 avocado
1 teaspoon crispy prosciutto
Dressing
1 ounce Coleman's dry mustard
1/3 cup granulated sugar
3/4 cup water
1 ounce garlic, finely chopped
1/4 cup red vinegar
1 cup white vinegar
Salt, to taste
1 quart corn oil or canola oil
1 cup virgin olive oil
2 teaspoons crushed red pepper
2 teaspoons whole black pepper, fresh ground
1 teaspoon fresh oregano
Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and stir with wire whisk. Store in sealed containers in refrigerator. This makes 2 quarts of dressing.
Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
Serve, topping each portion with garnish.
MAGGIANO'S LITTLE ITALY RIGATONI DI GREGORIO
(RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE)
Source: Chef's Kitchen with Lindsey Gustin, Fairfax County, Virginia
Servings: 4-6
1 tbsp. extra virgin olive oil
5 oz. button mushrooms
1/2 Spanish yellow onion, chopped
1 tsp. garlic puree
salt and pepper to taste
5 oz. raw chicken breast, cut into 1 to 1 1/2 inch pieces
1/2 quart chicken stock
2 to 4 oz. Marsala wine (Cribari)
1 oz. white wine
1/2 quart heavy cream
8 oz. rigatoni
1/2 tbsp. chopped fresh basil and parsley mix
1 tbsp. grated parmesan cheese
1 oz. garlic butter
parmesan shavings (garnish)
chopped fresh parsley (garnish)
Heat oil. Sauce mushrooms, Spanish onion and garlic. Brown lightly.
Season with salt and pepper. Add chicken. Add chicken stock, Marsala, and white wine. Cook until reduced by half.
Add cream and bring to a boil. Turn down heat and simmer to skim away any impurities.
Cook rigatoni al dente.
Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper. Add more Marsala for flavor as needed.
Place in pasta bowl and garnish with parmesan shavings and chopped parsley.
** I've made ALL several times.. mmmmm.. very impressive !!! ***
amber