ROMANO'S MACARONI GRILL PENNE RUSTICA | TOP SECRET RECIPES
Menu Description: "Shrimp, grilled chicken & smoked prosciutto and Parmesan baked in a creamy cheese sauce." Romano's top-requested item is so popular they've even trademarked the name. Grilled chicken, shrimp, prosciutto, and penne pasta bathed in a creamy gratinata sauce is topped with cheese and paprika, and baked until the top is a crispy brown. There's a distinct smoky flavor that comes from the smoked prosciutto used by the chain, and you might have a hard time finding such a unique item at your deli. No big deal. Just use regular prosciutto, and have the deli cut it pretty thick—1/8-inch will do. The dish will still work since you'll get smoky hints from the grilled chicken and shrimp. The chain serves up the entree in a wide, shallow baking dish that comes to you straight from the restaurant's salamander overhead oven/broiler. If you don't have any baking dishes like that, try using 9-inch glass pie dishes. These make for a great presentation, especially when served hot right to the table, garnished with a sprig of rosemary and a few sliced pimentos on top. Be sure to get the sliced pimentos, not diced. You want long pieces just like those they use at the restaurant. Complete the Macaroni Grill experience with a slice of lemon passion cake. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. For a live demonstration of this recipe, check out this video.
Provided by Todd Wilbur
Total Time 50 minutes0S
Prep Time 25 minutes0S
Cook Time 25 minutes0S
Number Of Ingredients 24
Nutrition Facts : Calories 792 calories
MEYER LEMON FLORAL CAKELETS WITH RASPBERRY GLAZE ...
<p>Create an edible garden of floral cakelets with our exclusive pan, which produces 20 bite-size cakelets that would be perfect served at any spring celebration. To make the miniature cakes even more festive, we’ve dipped them in a glaze tinted a delicate pink with raspberry puree. Any leftover raspberry puree is great drizzled over ice cream or spooned on top of hot pancakes or waffles.</p>
Provided by WILLIAMS-SONOMA.COM
Total Time 90 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 40 servings
Number Of Ingredients 7
Steps:
- Preheat an oven to 350°F (180°C). Generously grease a 20-well cakelet pan with nonstick cooking spray.
- In a large bowl, combine the quick bread mix, butter and milk and stir until smooth and blended. Add the eggs one at a time, stirring after each addition until the batter is smooth.
- Transfer the batter to a pastry bag fitted with a plain 1/2-inch (12-mm) tip. Pipe about 2 Tbs. of the batter into each well of the pan, filling each about three-quarters full; do not overfill. Gently tap the pan on the counter a few times to release any air bubbles in the batter.
- Bake until the cakelets are light golden brown and a toothpick inserted into the middle of a cakelet comes out dry, about 25 minutes. Transfer the pan to a wire rack, let cool for 5 minutes, then turn the cakelets out onto the wire rack. Turn the cakelets right side up and set aside to cool.
- Let the pan cool to room temperature, then wash and generously grease the wells again. Repeat to cook the remaining batter.
- While the cakes are baking and cooling, make the raspberry puree: In a small saucepan over medium heat, combine the raspberries and the 1/4 cup (2 fl. oz./60 ml) water and bring to a boil. Reduce the heat to low and simmer until the raspberries have softened and are falling apart, about 10 minutes. Transfer the contents of the pan to a blender and blend until smooth, about 30 seconds. Pour through a fine-mesh sieve into a bowl and set aside. Let cool to room temperature. (The puree can be made up to 1 week in advance and stored, covered, in the refrigerator.)
- When the cakes are completely cooled, finish the icing: In a bowl, whisk together 2 Tbs. of the raspberry puree and the confectioners’ sugar until combined. Add the remaining 1 to 2 Tbs. water 1 tsp. at a time, until the mixture is uniform and forms a thick, smooth icing.
- Dip the top of each cooled cakelet into the icing to coat. Return the cakelets to the wire racks until the glaze is set, about 1 hour. Serve immediately, or store in a covered container for up to 1 day. Makes about 40 cakelets.
- Williams Sonoma Test Kitchen
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MEYER LEMON FLORAL CAKELETS WITH RASPBERRY GLAZE ...
<p>Create an edible garden of floral cakelets with our exclusive pan, which produces 20 bite-size cakelets that would be perfect served at any spring celebration. To make the miniature cakes even more festive, we’ve dipped them in a glaze tinted a delicate pink with raspberry puree. Any leftover raspberry puree is great drizzled over ice cream or spooned on top of hot pancakes or waffles.</p>
From williams-sonoma.com
Total Time 90 minutes
From williams-sonoma.com
Total Time 90 minutes
- Williams Sonoma Test Kitchen
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