Sicilian Grill-Roasted Chicken Recipe
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- 1 large garlic clove, pressed
- 2 teaspoons coarse kosher salt
- 2 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- 1/2 cup fresh lemon juice
- 1/2 cup chopped fresh Italian parsley
- 1/2 teaspoon ground black pepper
- 2 3-1/2- to 4-pound free-range chickens
- Grilled Lemons, Baby Artichokes, and Eggplant
Mash garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.
Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.
Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F, continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.
Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.
Grill-Roasted Chicken, With a Smoking Option
Here are two paths to lovely roasted poultry. The first is for simple indirect cooking, in which the grill is used as an oven. The chicken (Cornish game hens also work well) is placed directly on the grill over indirect heat. The variation is for rotisserie-grill chicken, a delicious option in which the chicken cooks while rotating on a motorized spit. Cornish game hens may be cooked on the rotisserie if the prongs will hold them.
If you'd like to use Cornish game hens, plan on at least half a hen for each serving. If the hens are small, you'll want a whole one for each servings. You'll need to adjust the cooking time, smaller hens will take only 40 minutes, larger or tightly packed birds will take up to 75 minutes.
You can add flavor with an herb mix or spice rub (see related recipes). If using the rub, place the chicken or Cornish hens in a large bowl and rub to coat evenly. If using the herb mix, Carefully loosen the skin with your fingers spread the herb mix evenly under the skin.
Using wood chips makes the chicken even better-tasting with either method. Soak 2 cups of wood chips (hickory is a good choice) in water for an hour. Just before placing the lid on the grill, place half of the chips directly onto each pile of hot briquettes, or follow the manufacturer's directions for using wood chips with a gas grill.
See Chicken Grilling 101 for related information on equipment, brines, cooking and handling tips.
Make Ahead: The chicken can be finished an hour before you plan to serve it and offered as is, or kept warm in a low oven.
Servings: 4 - 6
Prepare the grill for indirect grilling: If using charcoal, light the charcoal in a chimney starter and let the briquettes burn until the flames subside and a light layer of ash covers the briquettes (about 20 to 25 minutes). Dump the lighted coals into 2 mounds (or, preferably, into 2 half-moon-shaped briquette baskets) on opposite sides of the grill. Place a drip pan between the piles of coals and fill it halfway with water or chicken broth if you want to make gravy. (If using gas, with a two-burner grill, set one burner to medium-low and leave the other unlit with three or more burners, set the outside or front and rear burners to medium-low and leave the center burners unlit.)
Rinse the chicken with cold water and blot it dry on paper towels. Transfer the chicken to a cutting board fold the wingtips under the bird and truss the chicken. To truss the bird, start with a 30-inch piece of kitchen twine. Place the bird on its back. Cross the legs and loop the middle portion of the string around the end of each drumstick and then tie the legs together. Tie a half-knot. Pull the ends of the twine over the center of the breast. Flip the bird over onto its breast and loop the twine under and around the wings to keep them flat against the chicken. Pull the ends of the twine together and tie a knot. Cover with plastic wrap and let sit at room temperature for no more than 30 minutes.
Lightly spray the grill rack with nonstick cooking oil spray on the area over the drip pan. Season the chicken with pepper and, if the bird is not brined, salt to taste.
If you are smoking the poultry, place half of the soaked wood chips atop each pile of hot briquettes or follow manufacturer's directions for using wood chips with your gas grill. To make the smoke more intense on a charcoal grill, adjust the top vents so they are almost or entirely closed. This may make the cooking time a little longer, because it will slightly lower the temperature inside the grill. It's also fine to leave the vents fully open.
Cover the grill, then open the bottom and top vents if using a charcoal grill. Maintain the temperature in the grill between 300 and 350 degrees. Roast for 60 to 75 minutes, until the chicken's internal temperature reaches 175 degrees at the thickest part of the thigh.
Transfer the chicken to a platter. Cover loosely with aluminum foil let it rest for 10 minutes. Discard the twine before carving.
If desired, use the pan drippings to make Drip-Pan Gravy (see related recipe online).
VARIATION: For rotisserie indirect cooking, prepare the grill for indirect cooking as previously directed. Set up your rotisserie according to the manufacturer's directions.
Rinse and dry the chicken as above. Remove one of the prongs from the rod and line up the remaining prong so that your chicken will be centered over the drip pan. Thread the bird onto the rotisserie rod and push it onto the prong, tightening the clip so the prong won't shift. Make sure you adjust the counterweight on the rotisserie rod's handle so it is parallel with the countertop, allowing the rod to remain flat while you thread the chicken onto it.
Push the other prong along the rod and into the bird. Now either truss the chicken (see previous directions) or tie the legs together and around the rod and tie kitchen twine around the chicken to secure the wings, if desired. Cover with plastic wrap let the chicken sit at room temperature for no more than 30 minutes.
Place the rotisserie rod into the motor. Turn the motor on, and lightly spray the chicken on all sides with nonstick cooking oil spray. (If you like the skin extra-crisp, skip this step.) Season with pepper and salt to taste, if the chicken hasn't been brined.
Cook as previously directed. When the chicken is done, pull the rod with the chicken on it out of the rotisserie and transfer to a platter. Carefully loosen the hot screws on the prongs and slide the rod out remove the prongs.
Cover the chicken loosely with foil let it rest for 10 minutes. Discard the twine before carving.
Copycat Restaurant Recipes
Make All of Your Family's Restaurant Favorites at Home. Recipe from Applebee's, Olive Garden, Outback Steakhouse, Cafe Rio, Panera Bread, McDonald's, Famous Daves, KFC and Many, Many More.
Welcome to Copycat Restaurant Recipes Blog and Romano's Macaroni Grill's Pasta Milano Recipe
Welcome to my Copycat Restaurant Recipes Blog! Every week you can learn new and exciting Copycat Recipes along with interesting cooking tips and tricks.
One of the great things about blogs and the Internet is that they allow you to be part of the community. Please feel free to comment and discuss all the things you read here.
I look forward to hearing from everyone and sharing our passion of cooking and Copycat Restaurant Recipes.
Pasta Milano is my favorite dish at Romano's Macaroni Grill. I was so stoked when I found this recipe to make it at home that I started this blog to share it. Yelp -- this is the recipe that started it all! Whether you have been to Romano's Macaroni Grill or not, I know you are going to love it our Romano's Macaroni Grill's Pasta Milano Recipe .
Here is one of my favorite dishes to get us started.
I love to go to Romano's Macaroni Grill. From smell of the open fire grill as I open the front door to the sound of the singing waiters as I set down at my table, I love it all. Unfortunately for me, on my very first visit I tried the Pasta Milano and fell so deeply in love with it that I have not been able to order anything else. I try. It all looks so good. From the brick-oven-cooked BBQ Chicken Pizza and the Penne Rustica to the Seafood Linguine, from the Chicken Portobello to the Honey Balsamic Chicken I am dying to try it all.
And I make good plans to do so. I pour over the menu finally picking out Grilled Salmon or Chicken Marsala. I can already taste it.
But as soon as the waiter approaches -- Bam! I point to the Pasta Milano. Oh well, at least I do always enjoy my dinner.
But recently I found something that should make my next trip a surprise to my friends. Copycat restaurant recipes are appearing all over the web and some of them are very good. One of the first ones I looked for was, of course, Pasta Milano. I found a recipe and started making the dish at home for myself. It is just as good in my apartment as it is at Romano's (though I do miss the singing waiters).
Thanks to this copycat restaurant recipe my next trip to Romano's Macaroni Grill ought to follow a different script. I am now free to look over the wonderful menu and order one of the other dishes I have so often craved. I can hardly wait!
Should I get Chicken and Shrimp Scaloppine or Honey Balsamic Chicken or Sicilian Pizza. or.
Everyday Italian: 125 Simple and Delicious Recipes
In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor.
Weekly Menu Planning July 2019
Let’s use this thread to share concise weekly dinner menus for each week in July. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help.
Is your fridge or freezer (or both!) filled with food you never get around to eating? Condiments you know you’ll never use, but somehow feel guilty about tossing? Un-identified frozen objects? Commit to a 5-a-day inspection of your food stash and plan to use or toss. Free up storage space, mental energy and maybe have fun with oddball-ingredients menu assembly.
We all know plans can change, so it’s fine (practically expected) when your week gets rearranged from your posted plan. You may choose to report actuals for the prior week to share ideas with others.
If you are looking for inspiration or challenge in the kitchen, tell us what you’ll be trying with the Cookbook of the Month (COTM) crowd from THE FOODS OF THE GREEK ISLANDS by Aglaia Kremezi and Jim Botsacos. Or maybe the selected Dish of the Month (DOTM) will make an appearance at your table.
The June discussion is still available for reporting the last week and follow-ups. https://www.chowhound.com/post/weekly.
Reminder – Keep your comments menu / food related. And in the interest of faster viewing times, please use the Heart under a comment to indicate you liked it or want to echo what was said by another, rather than posting a separate comment.
Grill-Roasted Beef With Garlic Asparagus
In my husband's family, nothing says special occasion like a roast beef. Over the years, my mother-in-law and I have tried every method to do it justice. We found that an initial blast of high heat followed by a medium roasting temperature worked best. But we hated the mess the roast made in the oven.
My solution was to take the roast and its smoking fat outside. On a good gas grill, you can sear the roast at 500 degrees. The roast then finishes cooking at about 375 degrees. The result is beautifully crusted beef with a juicy interior.
To round out the meal, I blanch asparagus in boiling water. Once the roast is done, I toss the spears with a garlic-infused oil then grill them for 2 to 3 minutes.
I make a quick rub (see below), but you can substitute your favorite prepared rub as desired.
Though I'm a huge fan of charcoal grills, here I recommend using a gas grill so you can easily control the heat.
For the beef: Whisk together the onion and garlic powders, paprika, cayenne, black pepper and salt in a small bowl. Rub the spice mixture all over the beef, then rub the neutrally flavored oil all over the beef to coat thoroughly. Let the meat rest at room temperature while you prepare the grill.
Preheat the grill with all burners on high. When it reaches a temperature of 500 degrees, adjust for indirect grilling. With a two-burner grill, turn off one of the burners with three or more burners, turn off the center unit. Immediately place the roast on the unlit portion of the grill and close the lid. Reduce the heat to medium on the other burners. The temperature in the grill will gradually decreases as it does, adjust the burners as needed to maintain 375 to 400 degrees. Cook for 75 to 90 minutes, until an instant-read thermometer inserted into the center of the roast registers 130 degrees (medium-rare). Transfer to a cutting board to rest for 20 minutes.
While the roast cooks, prepare the asparagus: Fill a large bowl with ice water and ice cubes.
Bring a large shallow pan of lightly salted water to a boil over high heat. Working in batches, add the asparagus and cook until it turns bright green and barely tender. Use tongs to transfer it to the ice-water bath. Repeat to cook all of the asparagus. Drain, and pat dry with paper towels.
Heat the olive oil in a small nonstick saute pan or skillet over medium heat. Once the oil shimmers, stir in the garlic reduce the heat to medium-low and cook for about 8 minutes, until the garlic is soft, adjusting the heat as needed to make sure the garlic does not brown.
While the roast is resting, adjust the grill so all the burners are set to medium-high heat. Toss the asparagus with the garlicky oil. Season with salt and pepper to taste. Use tongs to arrange the asparagus on the grill. Close the lid and cook for 1 minute, then uncover and use the tongs to carefully roll the asparagus over for even grilling. Cook (uncovered) for a minute or two, until grill marks appear. Transfer to a platter.
Perfect Roast Chicken
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
Slice the chicken onto a platter and serve immediately with the warm gravy.
Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
In the bowl of your mixer combine the water and yeast. Let sit for 5 minutes until it starts to foam.
Add 3 cups of flour, salt and 1 tbs of olive oil. Mix slowly with a dough hook until a ball starts to form.
With the dough hook kneading the dough, Slowly add flour 1 tbs at a time until a smooth ball forms. Roughly 1/2 cup more. Once a smooth ball forms continue to knead for 5 minutes.
Place the dough ball in a oiled ball and let rise for 30 minutes or until doubled.
Oil a 13后 half sheet pan and roll the dough ball onto it. Stretch the dough until it almost reaches the edges. Don’t worry if it does not reach the edges. Cover the pan with plastic wrap and allow the dough to rise for 1-2 hours or until the dough rises above the edge of the pan.
Preheat the oven to 450 degrees Fahrenheit.
Once the dough has done its second rise, Press the dough out to the edges.
Cover with the sauce. Don’t go light on the sauce as the dough is pretty thick.
Then cover with cheese and your favorite toppings.
Place into the preheated oven and cook 15-20 minutes or until the edges and cheese brown.
Pasta Milano - A Delicious Macaroni Grill Favorite You Can Make at Home
I love to go to Romano's Macaroni Grill. From smell of the open fire grill as I open the front door to the sound of the singing waiters as I set down at my table, I love it all.
Unfortunately for me, on my very first visit I tried the Pasta Milano and fell so deeply in love with it that I have not been able to order anything else. I try. I really do. It all looks so good. From the brick-oven-cooked BBQ Chicken Pizza and the Penne Rustica to the Seafood Linguine, from the Chicken Portobello to the Honey Balsamic Chicken -- I am dying to try it all.
And I have every good intention to do so. I study the menu from top to bottom -- finally picking out Grilled Salmon or Chicken Marsala. I can already taste it.
But as soon as the waiter approaches -- Bam! I point to the Pasta Milano.
Oh well, at least I do always enjoy my dinner.
But recently I found something that should make my next trip a surprise to my friends. Copycat restaurant recipes are appearing all over the web and some of them are very good. One of the first ones I looked for was, of course, Pasta Milano. I found a recipe and started making the dish at home for myself. It is just as good at home as it is at Romano's (though I do miss the singing waiters).
Thanks to this copycat restaurant recipe my next trip to Romano's Macaroni Grill ought to follow a different script. I am now free to look over the wonderful menu and order one of the other dishes I have so often craved. I can hardly wait!
Should I get Chicken & Shrimp Scaloppine or Honey Balsamic Chicken or Sicilian Pizza. or.
Macaroni Grill's Pasta Milano
- 6 ounces Butter
- 18 ounces grilled Chicken, sliced
- 12 ounces Sun-dried Tomatoes
- 12 ounces Mushrooms, sliced
- 6 tablespoons finely grated Parmesan Cheese
- 36 ounces roasted Garlic Cream Sauce (Recipe Follows)
- 36 ounces Bow Tie Pasta
- Cook the pasta as directed on package.
- Sauté butter and mushrooms about 30 seconds.
- Add the roasted garlic cream sauce and Parmesan heat thoroughly.
- Drain pasta.
- Add pasta to the sauté pan and mix well.
- Garnish with Parmesan cheese
- Serve and Enjoy.
- Sing Italian Love Songs (Optional)
- 1 quart heavy cream
- 1 head roasted garlic
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons fresh parsley - coarsely chopped
- 2 teaspoons salt
- 1 cup Parmesan cheese - grated
- In a blender process the cream and roasted garlic until smooth.
- In a large saucepan, combine garlic cream, pepper, and 2 tablespoons of the parsley.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Add salt and Parmesan to mixture, stir until sauce has thickened.
Secret Restaurant recipes can allow you to enjoy your favorite dishes at home or even make your next trip out more enjoyable.
If you would like to make more of your favorites foods at home -- from the likes of Applebees, Red Lobster, KFC, The Olive Garden, Cracker Barrel, McDonald's, Outback Steak House, Macaroni Grill, Pizza Hut, TGI Friday's, Ben & Jerry's, The Cheesecake Factory, P F Chang's, Chili's, Bob Evan's, Denny's, The Hard Rock Cafe, Chi Chi's, In-N-Out Burger. and more -- you should check out America's Favorite Secret Restaurant Recipes -- [http://secretrestaurantrecipes.besthomecourses.com/]
Get all your favorites to make at home and impress your family and friends. Or take them to parties and cookouts for many compliments. You can even do what I do and "adapt" your "guilty pleasures" to make them healthier -- for guilt-free enjoyment. This is a great way to have your cake (or Big Mac) and eat it too!
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
Includes eight (8) 79¢ recipes of your choice each month!
Save $12 vs. monthly
Includes eight (8) 79¢ recipes of your choice each month!
Menu Description: "Chicken breast, mushrooms, artichokes, capers & smoked prosciutto in lemon butter with pasta."
Mushrooms, artichoke hearts, and prosciutto in a creamy lemon butter sauce surround sauteed chicken breasts and angel hair pasta for this unique and satisfying take on a traditional dish. This clone ranks in the top three most requested recipes on my hit list from the 227-unit Romano's Macaroni Grill. The successful Italian chain is part of the Brinker group of restaurants that controls several other high-profile casual eateries including Border Mexican Grill, Maggiano's, and Chili's.
Make my copycat Lemon Passion Cake for dessert to get the full Macaroni Grill experience.
Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”
This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more. That’s great, now I won’t have to eat alone.
Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat hack for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.
Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete O.G. Stuffed Chicken Marsala experience.
Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.
If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.
The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.
After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.
You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.
Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."
This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.
Find more delicious recipes for Olive Garden's most famous dishes here.
Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.
I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.
This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.
Browse my other Olive Garden clone recipes here.
Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."
To reverse-engineer this big-time favorite entree, I ordered the dish to go, with the sauce on the side, so that I could separately analyze each component. After some trial and error in the underground lab, I found that recreating the secret sauce from scratch is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, some Marsala wine, shallots, garlic and a few other good things. Cooking the chicken requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism) for this Carrabba's chicken marsala recipe. If your grill has a lid, keep it open so you can watch for nasty flare-ups.
Click here for more of your favorite dishes from Carrabba's.
Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”
It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.
I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.
As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.
For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.
This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).