Ingredients
• 2 teaspoon butter
• 2 teaspoon garlic, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon rosemary, chopped
• 1 cup Marsala wine
• 1/4 teaspoon cayenne pepper
• 8 cup heavy cream
• 1 ounce pancetta or bacon
• of something
• 18 shrimp, peeled and deveined
• 12 ounce grilled chicken breast, sliced
• 4 1/2 cup sauce (from recipe below)
• 48 ounce penne pasta, cooked
• 3 teaspoon pimento
• 6 ounce butter
• 1 teaspoon shallots, chopped
• 1 pinch salt and pepper
• 1 cup Parmesan cheese
• 1/2 teaspoon paprika
• 6 sprigs fresh rosemary
Method
1. Sauté butter, garlic, and rosemary until garlic begins
reduce by one-third. Add remaining ingredients and
Set aside.
Penne Rustica:
2. Sauté pancetta until begins to brown. Add butter, shallots,
shrimp are evenly pink but still translucent. Add chicken,
thoroughly. Add gratinata sauce and 1/2 cup of parmesan
sauce thickens.
3. In a large bowl, combine shrimp and chicken mixture
mixture into single serving dishes or one large casserole
and pimientos and sprinkle with paprika. Bake at 475
Remove and garnish with fresh rosemary sprig.
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