Penne Rustica ~ Copy Cat Recipe Macaroni Grill

 

Copycat Macaroni Grill’s Penne Rustica

This copycat Macaroni Grill Penne Rustica tastes like a restaurant dish that can be made at home! This Italian Dinner is full of shrimp, chicken, and bacon all in a creamy sauce.
Ingredients:
Gratinata sauce:
1 teaspoon butter
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon dill
1/2 teaspoon chopped rosemary
1/2 cup marsala cooking wine
1/8 teaspoon cayenne pepper
4 cups heavy cream
Penne Rustica:
1/2 ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
9 raw shrimp, peeled and deveined
6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
8-12 ounces penne pasta, cooked
3 Tablespoons butter
1/2 teaspoon chopped shallot
pinch salt and pepper
1/2 cup parmesan cheese
1/4 teaspoon paprika
optional 3 sprigs fresh rosemary for garnish  

Directions:
Saute in 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. 

Penne Rustica:
Saute pancetta or bacon 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 1/4 cup parmesan cheese. Simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with the cooked pasta.  Pour into a large casserole dish or roaster. Sprinkle with 1/4 cup more parmesan cheese and sprinkle with paprika. 

Bake at 475 degrees for 10 to 15 minutes.  Remove and garnish with fresh rosemary sprig for garnish.

Zabaglione

ZABAGLIONE

Ingredients:
4 egg yolks
1/4 cup superfine sugar, see note
1/2 cup Marsala, dry white wine or sparkling wine, see note

Notes: To make superfine sugar, blend granulated sugar in a blender at high speed for 10 to 15 seconds until powdery.

One-half cup of wine gives this dessert a strong wine flavor, which is traditional. Use less if you prefer less of a wine taste.

Directions:
Whisk the egg yolks with the sugar in a heatproof bowl until pale and fluffy, then stir in the Marsala or wine a little at a time.

Place the bowl over a pan of barely simmering water and cook over low heat, whisking constantly, until the mixture starts to rise. Remove from the heat and serve hot or cold in glasses. Zabaglione may also be used as a sauce on coffee or hazelnut ice cream.
Yield: 4 Servings

Per serving: 106 calories; 5 g fat; 2 g saturated fat; 184 mg cholesterol; 3 g protein; 13 g carbohydrate; 13 g sugar; no fiber; 8 mg sodium; 22 mg calcium

Recipe from “The Silver Spoon”

Chicken With Mustard Mascarpone Marsala Sauce

Chicken with Mustard Mascarpone Marsala Sauce

Ingredients:

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Directions:

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Beef And Butternut Squash Stew

Ingredients
3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Directions

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. 

Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. 

Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. 

Serve with crusty bread alongside.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-butternut-squash-stew-recipe.html?oc=linkback

Zabaglione ..... A Traditional Warm Italian Dessert and also used as a sauce with fruit and also cakes.

ZABAGLIONE

Our daughter and son-in-law and granddaughters from Milano arrived for a brief stay. They took a cruise to the islands of Hawaii prior to their visit. They came with the gift of a cookbook. I decided this traditional Italian dessert would be appropriate since they brought the recipes.

Ingredients

Lady Fingers

1/2 cup flour, sifted

1/2 cup confectioners sugar, sifted

pinch of salt

2 eggs

2 egg yolks

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2 egg whites

Castor sugar for dusting

Sabayon

9 egg yolks

2/3 cup confectioners sugar

1/2 cup Marsala

1/2 cup white wine

***

Directions:

Lady Fingers:

Preheat oven to 375 F. Sift the dry ingredients for the Lady Fingers together. Whisk the eggs, egg yolks, vanilla and almond extract together until thickened. Whisk the egg whites to a soft peak. Fold the dry ingredients into the egg yolk mixture. Fold in the egg whites. Place the mixture into a piping bag or cookie press and pipe 3 to 4 inch long fingers onto an ungreased cookie sheet. Bake 10 to 12 minutes or until dry and light golden brown. Remove from the oven and cool slightly. Dust with Castor sugar and finish cooling.

***

Sabayon:

Place the egg yolks and sugar over a double boiler for the Sabayon and whisk for 10 to 15 minutes until tripled in volume and thickened. Continue to whisk slowly adding the Marsala and white wine.

***

Serve the Sabayon warm in a footed sherbet with a lady finger. Garnish with fruit if desired. A slice of star fruit is a nice compliment.