Bistecca Di Manzo Alla Boscaiola Olive Garden Copycat Food

BISTECCA ALL FIORENTINA

Steps:

• Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
• Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
• For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
• Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

PASTA BOSCAIOLA

Steps:

• In a medium saucepan, stir together the broth and dried porcini. Bring the stock to a simmer over high heat. Then reduce to low, cover and simmer for 15 minutes or until the mushrooms are tender.
• Meanwhile, bring a large pot of generously-salted water to a boil for the pasta.
• Meanwhile, cook the pancetta in a large saucepan over medium-high heat, stirring occasionally, for about 3-5 minutes or until the fat has rendered. Use a slotted spoon to transfer the pancetta to a clean plate and set aside. Leave about 1.5 tablespoons of the pancetta grease in the pan and discard the rest. (Or if there's not enough grease, add a bit of olive oil at any point while sautéing the veggies.)
• Add the quartered baby bella mushrooms to the pan and sauté in the pancetta grease, stirring occasionally, until browned. Add the shallots, garlic, rosemary, thyme, crushed red pepper flakes, and a few twists of black pepper and sauté for 3 minutes, stirring frequently.
• Gradually pour in the white wine and use a wooden spoon to loosen any browned bits on the bottom of the pan. Add the crushed tomatoes, tomato paste, cooked pancetta and stir to combine.
• Meanwhile, transfer the cooked porcini mushrooms to a cutting board and roughly-chop them into bite-sized pieces. Transfer chopped mushrooms to the tomato sauce, along with 1 ½ cups of the porcini broth. (Be sure to filter the broth through a fine-mesh strainer to avoid any silt that may have gathered in the bottom of the pan.)
• Reduce heat to medium-low. Continue to simmer the sauce for about 15 minutes, or however long it takes the pasta to cook.
• Meanwhile, add the pasta to the boiling water and cook until 1 minute shy of al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
• Stir the cream into the tomato sauce. Then combine the tomato sauce and cooked pasta in the large stockpot and gently toss for 1-2 minutes until the pasta reaches al dente, adding in a few spoonfuls of the starchy pasta water at a time if needed to thin the sauce. Taste and season with salt and pepper as needed.
• Serve. Serve immediately with a generous sprinkling of Parmesan cheese.

OLIVE GARDEN BISTECCA DI MANZO ALLA BOSCAIOLA

Steps:

• Soak dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside.
• Mix white wine, tomatoes, porcini mushrooms, and oregano in a sauté pan over medium heat. Bring sauce to a boil and season with salt and pepper to taste. Lower heat and allow to simmer for 15 minutes.
• Heat olive oil in a separate large sauté pan over medium high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to sauté pan and cook for 2 minutes.
• Place onions on bottom of large serving platter. Place steaks on top of onions. Pour Mushroom and tomato mixture over steaks. Garnish with chopped parsley and serve immediately.

BISTECCA DI MANZO ALLA BOSCAIOLA (OLIVE GARDEN COPYCAT)

Steps:

• SOAK dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside.
• COMBINE white wine, tomatoes, porcini mushrooms, and oregano in a saute pan over medium heat. Bring sauce to a boil and season with salt and pepper to taste. Lower heat and allow to simmer for 15 minutes.
• HEAT olive oil in a separate large saute pan over medium-high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to saute pan and cook for 2 minutes.
• PLACE onions on bottom of a large serving platter. Place steaks on top of onions. Pour mushrooms and tomato mixture over steaks. Garnish with chopped parsley and serve immediately.

OLIVE GARDEN CREAM OF TOMATO AND BASIL SOUP

Steps:

• Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
• Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper. Garnish with remaining fresh basil and tomatoes and serve.

BEEF BROTH (BRODO DI MANZO)

Steps:

• Preheat oven to 450°; lightly rub the beef bones with olive oil and place in a heavy roasting pan.
• Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.
• Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.
• Add water to cover by 4 inches; bring to a simmer.
• Skim off scum and fat until broth is clear.
• Simmer broth gently for 4 hours; strain the broth.
• Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.

ALMOST-FAMOUS BREADSTICKS (OLIVE GARDEN COPYCAT)

Steps:

• Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
• Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
• Preheat the oven to 400 degrees F.
• Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.
• Bake until slightly golden, about 15 minutes.
• Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano.
• Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
• Serve warm with salad.

OLIVE GARDEN BISTECCA ALLA FIORENTINA

Steps:

• Bring the steak to room temperature. Let the garlic and the tips of the rosemary sit in the olive oil for at least 1/2 hour.
• Build a fire in a charcoal grill or hearth and let it burn down until the embers glow red; alternatively, pre-heat a gas grill with all burners on high, or pre-heat a ridged cast-iron grilling skillet on a high flame on your stovetop.
• Pat the steak dry with paper towels and place it alongside the heat source, on an adjacent table or counter top, for about 10 to 15 minutes to warm the meat. Sprinkle about 3/4 of the salt on top of the steak and place on the grill for about 6 to 8 minutes.
• Flip the steak, and using the rosemary sprigs as a brush, baste the cooked side with the garlic-infused olive oil, using all but a tablespoon or two of the oil. Sprinkle remaining salt on top and continue to grill for about 6-8 minutes.
• Flip the steak again. Brush with the remaining olive oil, grind black pepper over it to taste, and remove the meat from the grill.
• Let the steak rest for about 8-10 minutes, lightly tented with aluminum foil and kept close to the heat. Slice, following the grain of the meat, and serve with lemon wedges.

OLIVE GARDEN MUSSELS DI NAPOLI

Steps:

• In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
• Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil.
• Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
• Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes.
• Serve in bowls with plenty of bread to soak up the delicious juices!

CHICKEN & SAUSAGE MIXED GRILL (OLIVE GARDEN COPYCAT)

Steps:

• MARINADE:.
• MIX pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.
• SKEWER:.
• CUT each piece of chicken in half lengthwise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewer in the marinade and marinate for at least 3 hours.
• BAKE sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.
• GRILL chicken until juices run clear and pieces are completely cooked.
• THREAD sausage pieces on skewer. Grill until sizzling and juices are running clear.
• PLACE cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

BRACIOLE DI MANZO (BEEF ROLLS IN TOMATO SAUCE)

Steps:

• Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4" thick. Sprinkel with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pines nuts, currents and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1" intervals with kitchen string.
• In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes.
• Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer.
• Add the wine and cook until most of the liquid evaporates, about 2 minutes.
• Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.
• Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer.
• Tranfer to warmed,individual plates, spooning the sauce over the top and serve at once.

CHICKEN CASTELLINA (OLIVE GARDEN COPYCAT)

Steps:

• SAUCE:.
• SAUTE pancetta (or bacon) in a 3-quart sauce pan or large pot, over medium-high heat until crisp and golden brown. REduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Saute for approximately 1 minute, stirring frequently (do not brown).
• WHISK in cream, milk and cornstarch. Raise heat to medium-high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
• REMOVE from heat and let stand uncovered.
• CHICKEN:.
• MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
• HEAT olive oil in large saute pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
• ADD wine to chicken in pan (caution: there will be a low flame in the pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium-high heat.
• TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
• GARNISH with chopped parsley and serve.