Gratinata Sauce:
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.
Set aside.
Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary
Procedure:
- Saute pancetta until it begins to brown.
- Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery.
- Add chicken, salt, pepper, and mix thoroughly.
- Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
- In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish.
- Top with remaining cheese and pimentos and sprinkle with paprika.
- Bake at 475 degrees F for 10-15 minutes.
- Remove and garnish with fresh rosemary sprigs.
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