Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.įor a live demonstration of this recipe, check out this video. Complete the Macaroni Grill experience with a slice of lemon passion cake. You want long pieces just like those they use at the restaurant. Be sure to get the sliced pimentos, not diced. 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. If you don't have any baking dishes like that, try using 9-inch glass pie dishes. 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. The dish will still work since you'll get smoky hints from the grilled chicken and shrimp. Just use regular prosciutto, and have the deli cut it pretty thick-1/8-inch will do. 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.

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. Arrange three pimento slices on top of each serving and garnish with a sprig of rosemary.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.Bake the dishes for 10 to 12 minutes, or until tops begin to brown.Combine 3 tablespoons of grated Parmesan cheese with 1½ teaspoons of paprika and sprinkle over each serving. Spoon ¾ cup of gratinata sauce onto each dish and toss to coat. Add one-quarter of the chicken, 3 shrimp, and 2 tablespoons of prosciutto to each dish. Place 3 cups of cooked pasta in each dish. In large, shallow baking dishes or 9-inch pie plates.Grill chicken for 5 to 6 minutes per side.Grill shrimp for 2 minutes per side.Slice the chicken breasts into strips. Thread shrimp onto skewers, rub with oil, and sprinkle with salt and pepper. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Load 3 cups of pasta into each baking dish. Or you can use a 9 inch glass or ceramic pie plate. Rub chicken with olive oil, salt, and pepper. Build each dish in a large shallow baking dish. Pound the thick end of the chicken breasts to make them a uniform thickness.Cook pasta according to package instructions until al dente.Bring the mixture to a simmer and let it thicken for 10 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Add Marsala wine and cook for another 5 minutes. Add garlic and sweat it for about 5 minutes. Prepare gratinata sauce Melt 3 tablespoons of butter over medium/low heat in a medium saucepan.

½ cup (about 2 ounces) thick-sliced smoked prosciutto, chopped.

Y ou want long pieces just like those they use at the restaurant. If you don’t have any baking dishes like that, try using 9-inch glass pie dishes. The chain serves up the entree in a wide, shallow baking dish that comes to you straight from the salamander (overhead oven/broiler). The dish will still work since you’ll get smoky hints from the grilled chicken and shrimp. Just use regular prosciutto, and have theĭeli cut it pretty thick-⅛-inch will do. Might have a hard time finding such a unique item at your deli. There’s a distinct smoky flavor that comes from the smoked prosciutto used by the chain, and you Grilled chicken, shrimp, prosciutto,Īnd penne pasta bathed in a creamy gratinata sauce is topped with cheese and paprika, and baked until the top is a crispy brown. Romano’s top-requested item is so popular they’ve even trademarked the name. MENU DESCRIPTION: “Shrimp, grilled chicken & smoked prosciutto and Parmesan baked in a creamy cheese sauce.”

Penne rustica macaroni grill