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ROMANO'S MACARONI GRILL PENNE RUSTICA | TOP SECRET RECIPES



Romano's Macaroni Grill Penne Rustica | Top Secret Recipes image

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

CHICKEN WINGS | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Chicken Wings | Chicken recipes | Jamie Oliver recipes image

I love this dish – it’s definitely finger-licking good. It’s inspired by Korean and Chinese flavours and that crazy song that all my kids love (I reckon by calling a dish after something they love you’ve got more chance of them eating it). Anyway, from kids to adults this is a solid recipe to give you tender, sweet wing meat with a beautiful sticky glaze. With eggy rice on the side it’s a great combo and happy, messy eating – not one for a first date!

Total Time 1 hours 55 minutes

Yield 4

Number Of Ingredients 13

12 chicken wings
2 heaped teaspoons Chinese five-spice
200 g brown rice
1 thumb-sized piece of ginger
2 tablespoons tomato ketchup
1 tablespoon low-salt soy sauce
1 tablespoon runny honey
1 tablespoon sesame seeds
2 cloves of garlic
1–2 fresh chillies
2 pak choi
sesame oil
1 large egg

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Stretch out the chicken wings, cut the bingo wings-type skin in the middle, then pop out any joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this, if you like).
    3. Place the wings in a snug-fitting roasting tray (roughly 25cm x 30cm), scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
    4. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool.
    5. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
    6. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze, and either return them to the oven or pop them under a medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarly, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
    7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
    8. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray.
    9. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice.
    10. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble and cook, then toss through the rice.
    11. Season to perfection and serve with the sticky chicken wings, right away.

Nutrition Facts : Calories 779 calories, FatContent 38.6 g fat, SaturatedFatContent 9.8 g saturated fat, ProteinContent 57.4 g protein, CarbohydrateContent 54.3 g carbohydrate, SugarContent 14.1 g sugar, SodiumContent 2.3 g salt, FiberContent 3.4 g fibre

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