![]() Load 3 cups of pasta into each baking dish. Or you can use a 9-inch glass or ceramic pie plate. Build each dish in a large, shallow baking dish. Grill the shrimp for 2 minutes per side. When the chicken is done, slice each breast into strips.Ħ. Grill the chicken for 5 to 6 minutes per side. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.ĥ. Rub the chicken with olive oil, then sprinkle on a bit of salt and pepper. Pound the thick end of your chicken breasts with a kitchen mallet to make the breasts a uniform thickness. ![]() Strain the pasta and set it aside when it's done.Ĥ. You want the pasta tender, but not mushy (al dente). Cook the pasta following directions on the package (7 to 9 minutes in boiling water). Cover the sauce and remove it from the heat.ģ. Bring the mixture to a simmer and keep it there for 10 minutes or until it's thick. Add the remaining ingredients for the sauce and whisk well until smooth. Add the marsala wine and cook for another 5 minutes. Add the garlic and sweat it for about 5 minutes. Prepare the gratinata sauce by melting 3 tablespoons of butter in a medium saucepan over medium/low heat. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.įor a live demonstration of this recipe, check out this video.Ģ. You want long pieces just like those they use at the restaurant.Ĭomplete the Macaroni Grill experience with a slice of lemon passion cake. Be sure to get the sliced pimentos, not diced. These make for a great presentation, especially when served hot right to the table, garnished with a sprig of rosemary and a few sliced pimentos on top. If you don't have any baking dishes like that, try using 9-inch glass pie dishes. The chain serves up the entrée in a wide, shallow baking dish that comes to you straight from the restaurant's salamander overhead oven/broiler. My Macaroni Grill Penne Rustica copycat recipe will still work, since you'll get smoky hints from the grilled chicken and shrimp. Just use regular prosciutto, and have the deli cut it pretty thick-1/8-inch will do. There's a distinct smoky flavor that comes from the smoked prosciutto used by the chain, and you might have a hard time finding such a unique item at your deli. Grilled chicken, shrimp, prosciutto, and penne pasta bathed in a creamy gratinata sauce is topped with cheese and paprika, and baked until the top is a crispy brown. Romano's top-requested item is so popular they've even trademarked the name. Menu Description: "Shrimp, grilled chicken & smoked prosciutto and Parmesan baked in a creamy cheese sauce."
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