Romano's Macaroni Grille Vodka Rustica Ingredients
GRATINATA SAUCE
1/2 teaspoon salt
3 tablespoons butter
1/2 teaspoon minced fresh thyme
2 tablespoons minced garlic
1/4 teaspoon ground cayenne pepper
3 tablespoons marsala wine
1 lb penne rigate cooked
2 cups heavy cream
12 medium shrimp peeled and deveined
1 cup grated parmesan cheese
2 skinless chicken breasts
1/2 cup milk
1/2 cup Prosciutto about 2 ounces thick-sliced, chopped
1/4 cup vodka
TOPPING
1/4 cup water
3 tablespoons grated parmesan cheese
1/2 teaspoon chicken bullion
1 1/2 teaspoons paprika
1 tablespoon cornstarch
GARNISH
1 tablespoon Grey Poupon Dijon Mustard
12 sliced pimientos
2 teaspoons minced fresh rosemary
4 sprigs rosemary
Instructions for Romano's Macaroni Grille Vodka Rustica
Preheat bbq grill to high.Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
GRATINATA SAUCE
1/2 teaspoon salt
3 tablespoons butter
1/2 teaspoon minced fresh thyme
2 tablespoons minced garlic
1/4 teaspoon ground cayenne pepper
3 tablespoons marsala wine
1 lb penne rigate cooked
2 cups heavy cream
12 medium shrimp peeled and deveined
1 cup grated parmesan cheese
2 skinless chicken breasts
1/2 cup milk
1/2 cup Prosciutto about 2 ounces thick-sliced, chopped
1/4 cup vodka
TOPPING
1/4 cup water
3 tablespoons grated parmesan cheese
1/2 teaspoon chicken bullion
1 1/2 teaspoons paprika
1 tablespoon cornstarch
GARNISH
1 tablespoon Grey Poupon Dijon Mustard
12 sliced pimientos
2 teaspoons minced fresh rosemary
4 sprigs rosemary
Instructions for Romano's Macaroni Grille Vodka Rustica
Preheat bbq grill to high.Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
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