SIMPLE GRATINATA
Adapted from another recipe, to better fit the average pantry, this dish still tastes (and looks) like it's straight from the restaurant! It sounds complicated, and looks time consuming, but a lot of the time is marinading, and resting overnight. The first time I made it, I served it right away and it tasted fine, just a little watery. I reheated it for lunch the next day and it was PERFECT. The sauce had thickened and the flavors had really come together. I highly recommend lots of patience with this one! It's well worth the wait. Enjoy!
Provided by Wildflower5656
Categories Chicken Breast
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- SEASONING/MEAT Mixture:.
- Gently pound chicken to tenderize, then grill until cooked. Slice into strips.
- Mix together all ingredients under "Seasoning" and toss to coat shrimp, and sliced, grilled chicken in a large bowl. Set aside.
- Meanwhile, in a skillet sweat garlic in the olive oil on low until translucent. Pour entire contents of the pan over the shrimp and chicken mixture. Set aside.
- In the same skillet add chopped bacon and cook to brown. Drain off fat and add bacon bits to the shrimp/chicken mixture. Stir well and refrigerate for at least 2 hours.
- SAUCE:.
- In a saucepan whisk together the flour and butter and cook to form a roux. Carefully add in tomato sauce, water and brown sugar, and stir well (this will be very thick!).
- Stir in the can of mushroom soup, and milk.
- Finally, add the parmesan cheese and shrimp/chicken mixture. Simmer on low.
- Bring pot of water to a bowl, and cook pasta until tender. Drain and combine with sauce. This will look VERY watery, and will need time to thicken. It's best left over night in the fridge and reheated, but can be eaten right away.
Nutrition Facts : Calories 463.3, Fat 19.2, SaturatedFat 7, Cholesterol 194.1, Sodium 768.1, Carbohydrate 37.9, Fiber 1.6, Sugar 4.3, Protein 33.7
ARTICHOKE GRATINATA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
- Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
ZUCCHINI GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
ROMANO'S MACARONI GRILL PENNE RUSTICA
The sauce is the key to this recipe....HEAVY CREAM, PARMESAN CHEESE, WINE, etc. with CHICKEN & SHRIMP, cooking the penne pasta is the easy part. This recipe makes an ample amount, and too tricky for me to attempt to scale it down. I am posting it to take advantage of Recipezaar's calculations to reduce a recipe. I'm not sure how much this recipe feeds, but I am going to guess at 8-10 servings.
Provided by Sandylee
Categories Penne
Time 50m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
- Add Marsala wine and reduce by one-third.
- Add remaining ingredients, reduce by half of the original volume.
- Set aside.
- For Penne Rustica: Saute pancetta until it begins to brown.
- Add butter, shallots, and shrimp.
- Cook until shrimp are evenly pink but still translucent.
- Add chicken, salt, pepper, and mix thoroughly.
- Add gratinata sauce and 1/2 cup parmesan cheese.
- Simmer until sauce thickens.
- In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
- Pour into a large casserole dish or roaster.
- Top with remaining cheese, pimientos and sprinkle with paprika.
- Bake at 475 degrees for 10 to 15 minutes.
- Remove and garnish with fresh rosemary sprig.
Nutrition Facts : Calories 770.5, Fat 60.1, SaturatedFat 36.9, Cholesterol 233.8, Sodium 309.9, Carbohydrate 30.4, Fiber 3.4, Sugar 0.8, Protein 15.7
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