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Homemade Romano's Penne Rustica

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In this video How To Clone Romano's Penne Rustica, Todd gives us a feel of how he goes about discovering top restaurant recipes. Its really interesting to see how he does his job but not how hard he works towards cloning recipes in his lab. He takes you straight to the recipe and shows How To Clone Romano's Penne Rustica. We also have detailed recipes from his website and this paricular recipe is just below.
Ingredients
For gratinata sauce
  Butter 3 Tablespoon
  Minced garlic 2 Tablespoon
  Marsala wine 3 Tablespoon
  Heavy cream 2 Cup (32 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Chicken broth 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Dijon mustard 1 Tablespoon (Grey Poupon)
  Minced fresh rosemary 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Minced fresh thyme 1⁄2 Teaspoon
  Ground cayenne pepper 1⁄4 Teaspoon
  Penne rigate pasta 1 Pound, cooked
  Shrimp 12 Medium, peeled and deveined
  Skinless chicken breast fillets 2
  Smoked prosciutto slices 2 Ounce, chopped (1/2 Cup)
  Grated parmesan cheese 3 Tablespoon
  Paprika 1 1⁄2 Teaspoon
  Pimentos 12
  Rosemary sprigs 4
Directions

1. Preheat barbecue grill to high.
2. Prepare gratinata sauce by melting 3 tablespoons of butter in a medium saucepan 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 well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from the heat.
3. Cook pasta following directions on the package (7 to 9 minutes in boiling water). You want the pasta tender, but not mushy (al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breasts 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.
5. 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.
6. Preheat oven to 500 degrees F. 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 tablespoons of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tablespoons of grated Parmesan cheese with 1 1/2 teaspoons paprika, then sprinkle about 1 tablespoon of this mixture over the top of each serving. Bake the dishes for 10 to 12 minutes, or until tops begin to brown. Arrange three pimentos on the top of each serving, then jab a sprig of rosemary into the center and serve.
Makes 4 servings

For more information please visit: http://www.topsecretrecipes.com

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Ingredient: 
Cheese, Milk Product, Pasta
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4
If you always wanted to cook like a top chef, but always ended up in a rut at your kitchen, this recipe could be a break-free for you. This interesting restaurant style recipe taste very much like the ones found in bistro. A satisfyingly delicious dish.

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