Macaroni Grill’s Scaloppine di Pollo
Lemon Butter Sauce:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
Chicken & Pasta:
6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
Chopped parsley, for garnish
To make the sauce:
Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
To make chicken and pasta:
Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.
Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.
Yield: 10 servings
Macaroni Grill Bread
1 Tbsp. Dry Yeast
1 Tbsp. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 tsp. salt
2 Tbsp. fresh rosemary, chopped
1 Tbsp. canola oil, peanut oil or olive oil
nonstick cooking spray
2 Tbsp. butter
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
Mix in 2 cups of flour and the salt. Add one tablespoon of
the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half. Let dough rest about 5-10 minutes.
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.
Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 450 degrees F.
Lightly sprinkle course salt over the loaves. Bake for 20-25 minutes, until lightly browned.
MACARONI GRILL INSALATA FLORENTINE (Spinach, Orzo and Chicken Salad)
3 ounces julienne-shredded fresh spinach
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette
1/4 ounce shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish
In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
Toss and serve on a decorative wide bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper. Note: Radicchio is a red-leafed Italian chicory.
Macaroni Grill Penne Rustica
2 Tbsp Butter
2 Tbsp chopped garlic
1 Tbsp Dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup Marsala wine
1/4 tsp cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown. Add
Marsala wine and reduce by one-third. Add remaining ingredients and
by half of original volume. Set aside
1 oz pancetta or bacon
18 each shrimp peeled and deveined
12 oz grilled chicken breast, sliced
4 1/2 cups of granita sauce
48 oz Penne Pasta, precooked
3 Tbsp pimentos
6 oz butter
1 Tbsp chopped shallots
1 pinch of salt and pepper
1 cups Parmesan cheese
1/2 tsp paprika
6 sprigs of fresh rosemary.
Saute 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 pimentos and
sprinkle with paprika. Bake at 475 for 10-15 minutes. Remove and
garnish with fresh rosemary sprig. Serves six.
Macaroni Grill Shrimp Pignoli Pasta Recipe
* 24 Jumbo Shrimp, peeled and deveined
* 3 cups sliced mushrooms, washed and sliced -- 1/4 inch thick
* 1 1/2 tablespoon roasted pine nuts
* 6 handfuls fresh spinach leaves
* 6 cups cooked vermicelli pasta
* 4 tablespoons Butter
* 2 tablespoons fresh Garlic, minced
***Lemon Butter Sauce: ***
* 1 tablespoon shallots, minced
* 1 tablespoon fresh garlic minced
* 1/2 cup dry white wine
* 1 cup Heavy Cream
* 1/2 cup Lemon juice, freshly squeezed
* 1/8 teaspoon White pepper
* 1 pound lightly salted butter, cut into -- tablespoons
Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside. Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Saute shallots and garlic until translucent. Add white wine and reduce slightly more than ?, whisking occasionally. Add cream and reduce by ?. Add lemon juice and reduce by ?. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.
In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and saute until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saute several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.
This recipe for Macaroni Grill Shrimp Pignoli Pasta serves/makes 4.
Romano’s Macaroni Grill Foccacia Recipe
* 9 tablespoons Olive oil (divided use)
* 3 cups unsifted all-purpose flour
* 3/4 cup unsifted semolina flour
* 1/2 teaspoon salt (divided)
* 1 1/2 tablespoon quick-rising dry yeast
* 1 1/2 cup hot (between 120 and 130 degrees) milk
* 1 tablespoon fresh rosemary leaves
Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour.
Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
This recipe for Romano’s Macaroni Grill Foccacia serves/makes 6.
Macaroni Grill Baked Creamy Seafood
4 tablespoons butter
1 cup baby scallops, rinsed and drained ( about 8 ounce)
3 tablespoons flour
2 cups half-and-half
1 1/2 cups Asiago cheese
2 cups medium, peeled, shelled and deveined cooked shrimp
1 (6 ounce) can chopped clams, well drained
1 to 2 tablespoons grated Parmesan cheese
Oil for deep frying
1/2 of a 12 ounce package wonton skins
In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9-inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350 degree F oven for about 15 minutes, until the top is golden brown.
Meanwhile, heat plenty of oil in a wok or deep fryer to 375 degrees F. Fry 3 or 4 wonton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wontons as chips for dipping into baked sea-food appetizer.
NOTE: If you don’t feel inclined to fry the wonton skins to make chips, the seafood appetizer is also delicious served with tortilla or pita chips or crackers of your choice.