Olive Garden : The Restaurant Recipe Blog

May
28
2014

Olive Garden Bruschetta Cannellini

Posted by: ChefTom in Categories: Olive Garden, Recipes.

Today’s secret recipe is another Italian classic from Olive Garden.  They make a delicious bruschetta cannellini appetizer that is perfect to make at home as a snack or for a party.  This flavorful blend of cannellini beans and seasonings is served on toasted Italian bread that has been rubbed with garlic.  When you make this at home make sure you let it sit in the refrigerator for at least an hour to let the flavors meld.

We have some more great bruschetta recipes on our forum: Go Here

Enjoy!

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Olive Garden Bruschetta Cannellini

1/2 15-oz can white cannellini beans, drained
2 Tbsp fresh lemon juice
1/2 Tbsp Dijon mustard
1/2 Tbsp balsamic vinegar
2 Tbsp sour cream
Salt & pepper to taste
1 Tbsp extra virgin olive oil
1/2 loaf Italian bread
Extra virgin olive oil (to drizzle)
1 garlic clove, cut in half
1 small plum tomato, diced
2 Tbsp chopped flat leaf parsley (to garnish)

Mix drained beans, lemon juice, mustard, vinegar and sour cream in blender or food processor until smooth. Add olive oil slowly with blender or processor on. Add salt and pepper to taste. Refrigerate approximately one hour.

Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides.

Rub grilled bread with cut half of garlic to infuse with garlic flavor.

Place bowl of chilled cannellini mixture in center of large platter. Stagger grilled bread slices around bowl. Garnish with tomatoes and parsley.

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

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Apr
02
2014

Olive Garden Pizza Rustica

Posted by: ChefTom in Categories: Olive Garden, Recipes.

I recently picked up a ceramic pizza stone which allows you to get that perfect crust like your pizza just came out of a brick oven.  Today’s secret recipe is a great example of a recipe that comes out so much better when baked on a pizza stone.  Olive Gardens Pizza Rustica has a flavorful medley of toppings like eggplant, roasted garlic, prosciutto, pesto and of course mozzarella cheese.  You can certainly make this pizza on a metal baking pan, but if you want that pizzeria style crust, I suggest you get yourself a stone like this to bake it on.

This recipe calls for pesto sauce which you can purchase in a jar or you can make your own using this recipe from our forum: Go Here

Enjoy!

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Olive Garden Pizza Rustica

7 1/2 cups all-purpose flour (approximately)
1 pk dry active yeast
2 1/2 cups water, warm (90-115ºF)
1/2 Tbsp +1 tsp salt
1 Tbsp extra virgin olive oil
All-purpose flour as needed
1 eggplant, peeled and cut into very thin slices
16 fresh garlic cloves
1 Tbsp extra virgin olive oil
20 thin slices prosciutto ham
4 rounds fresh mozzarella cheese, cut into slices
4 tbsp of pesto (jarred)

Pre-heat oven to 350ºF.

PIZZA DOUGH:

Pour warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.

Place ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.

Cut risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.

ROASTED GARLIC CLOVES:

Place garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove..

Bake at 350ºF for 45 minutes. Remove and allow to cool.

PIZZA:

Place dough ball on floured board. Using hands, flatten and spread out to form a circle.

Slide pizza dough onto a pizza pan or parchment paper.

Place fresh mozzarella slices on pizza. Add sliced eggplant and roasted garlic cloves.

Bake at 550ºF for 5-6 minutes, or until crust is golden brown. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto.

*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Feb
05
2014

We’re getting hit with a second snow storm this week here in New York so that means it’s time for some more shoveling.  A nice bowl of soup always hits the spot after coming in from the cold and today’s secret recipe (shown below) does the trick.  Olive Garden’s angel hair and three onion soup is a flavorful blend of pearl onions, red onions and Vidalia onions in a chicken based broth.

This recipe couldn’t be easier to prepare.  The best part is that it uses ingredients that I normally already have in the kitchen.

We have many more great-tasting soup recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden Angel Hair and Three Onion Soup

4 Tbsp olive oil
1/2 lb baby (pearl) onions, fresh (or 1/2 frozen bag, thawed)
1 medium red onion, sliced thin
1 medium Vidalia onion (or other sweet onion), sliced thin
6 cups (48 fl oz) chicken stock
Salt (to taste)
1/4 tsp red pepper flakes
1/2 lb angel hair pasta, broken in 2-inch pieces
1/4 cup chopped flat leaf parsley
4 tsp grated Romano cheese

Place oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer for about 1 hour.

Add pasta and parsley and cook until pasta is just al dente.

Ladle into soup bowls. Sprinkle with grated Romano cheese

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Dec
11
2013

Olive Garden Lentil Stew with Capers

Posted by: ChefTom in Categories: Olive Garden, Recipes.

The temperatures have been continuing to drop.  I’ve been stocking up on delicious soup and stew recipes to get me through the winter.  Today’s secret recipe (below) will show you how to make a hearty lentil stew with capers from Olive Garden.  This stew is packed with fresh flavors and is so filling.  If you’re not a fan of capers, you can certainly omit them from this recipe and it will still taste great.

We also have an endless selection of soup recipes on our forum that you can browse: Go Here

Enjoy!

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Olive Garden Lentil Stew with Capers

1 lb bag Italian dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
1 clove fresh garlic, chopped
1 sprig fresh rosemary
pinch fresh thyme, chopped
4 cups chicken stock
Sea salt to taste
2 Tbsp plus 1/2 cup chopped tomatoes
1 Tbsp capers
4 Tbsp extra virgin olive oil
2 Tbsp parsley, chopped
4 pinches of ground black pepper

Soak lentils for 2 hours in cool water. Drain.

Combine extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.

Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!)

Serve re-heated soup garnished with chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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