Thursday, March 18, 2010
A Rendition Of Romano's Macaroni Grill's Penne Rustica
Grill 2 pds – 4 breast of Chicken. 4 mins each side on med/high heat.
Put on a plate and cover with foil – set aside.
Put water in a pot to boil and put on high heat.
Start making Gratinata Sauce
2 tbs. butter
3 large garlic cloves and 2 small or 4 large cloves
1 tsp. Dijon mustard
1 tsp. salt
1 tsp. of chopped rosemary
1 cup marsala wine
1 tsp. cayenne pepper
4 cups heavy cream or 1 quart
In a large pan Saute butter, garlic, and rosemary on med heat until garlic begins to brown. Add marsala wine and reduce by 1/3. Add remaining ingredients and reduce the sauce a bit – 8 mins on med heat. After reduced to taste - set aside on very low heat.
Cut Chicken in strips or bites and set aside.
1 ounce pancetta or bacon
2 pds. Chicken
1 box of Penne Pasta – Barilla or De Cecco
6 tbs. of butter
1 small shallot
Pinch of salt and pepper
1 cup of freshly grated parmesan cheese - substitute asiago cheese
Sprigs of Rosemary for garnish
Pour pasta into boiling water cook 10 mins.
While pasta is cooking - in a sauté pan saute pancetta over med/low heat until it begins to brown - turning – about 5 mins. Add butter and shallots. Cook another 2 mins. Put into sauce and add chicken. Turn on low.
Drain Pasta. Put pasta back into the big pot. Pour sauce/chicken on top and add the shredded cheese and stir. Serve on plates garnished with sprig of rosemary.
Optional: Put in a casserole dish and another ½ cup of cheese on top and bake for 5 - 8 mins at 375.