"Recipes from the Chef's Kitchen"

Show 426

Maggiano's Little Italy

5333 Wisconsin Ave., N.W.
Washington, D.C. 20015
Telephone: 1-202-966-5500

 Executive Chef Karl Lenz

(serves 4-6)
Bruschetta Toast
1) One 1 1/2 lb. non-sourdough baguette
2) 16 oz. garlic butter
    (garlic butter is one pound of butter whipped with
    2 tbsp. fresh chopped garlic and basil, plus salt and
    pepper to taste.)

Cooking Instructions:
1) Remove ends from bread (approximately 1/4 inch
    on each end)
2) Slice the bread into 3/4 inch thick slices along the bias
3) Spread approximately 6 oz. of the garlic butter on
    the bottom of a fullsheet tray.
4) Place slices of bread on the sheet and spread on top
    of each with approximately1/2 tbsp. of garlic butter
5) Bake at 500 degrees in a pre-heated oven until
    golden brown, approximately3 to 5 minutes.
    Remove from oven and allow to cool.

Bruschetta Tapenade
(for Bruschetta Relish)
1) 3 oz. oven dried tomatoes
2) 1 cup extra virgin olive oil
3) 1 tsp. pesto
4) pinch of Kosher salt
5) pinch of parsley
6) pinch of black pepper
7) 1 tsp. of garlic puree

Cooking Instructions:
1) Soak dried tomatoes in cold water (to cover) for
    approximately 40 minutes.Drain.
2) Puree all the ingredients with a hand mixer for
    approximately 2 minutes.Scrape down sides of
    bowl and continue mixing until smooth.
3) Cover and refrigerate until ready to use.

Balsamic Vinaigrette
(for Bruschetta Relish)
1) 1/2 cup extra virgin olive oil
2) 1 tsp. salt and pepper mix
3) 1/2 cup water
4) 1 cup balsamic vinegar

Cooking Instructions:
1) Mix together the oil, balsamic vinegar, salt and pepper.
2) Cover and refrigerate until ready to use.

Bruschetta Relish
1) 3 medium, vine-ripe tomatoes
2) 2 tsp. tomato tapenade
3) 1 tsp. balsamic vinaigrette
4) 2 tbsp. marinara sauce
5) 3 tbsp. basil, chopped
6) 3 tsp. roasted garlic
7) 1 tsp. salt and pepper mix

Cooking Instructions:
1) Cut the tomatoes in half and squeeze out the
    seeds and juice.  Dice into1/3 inch x 1/3 inch
2) Combine all ingredients in a mixing bowl and
    mix well.  Refrigerate untilready to use.

To Plate and Serve Bruschetta:
1) Warm bruschetta toast in oven.  Place on serving
2) Place approximately 2 oz. bruschetta relish per
    each toast.  Spread evenly.
3) Drizzle 1/2 oz. extra virgin olive oil over toast.
4) Garnish with calamata olives, 1 tbsp. julienne basil,
    and 1/2 oz. shaved parmesan.

Rigatoni di Gregorio
(Rigatoni with Chicken and a Mushroom Sauce)
(serves 4-6)

1)   5 oz. button mushrooms
2)   1/2 Spanish yellow onion, chopped
3)   5 oz. chicken breast (raw), cut into 1 to 1 1/2 inch
4)   8 oz. rigatoni
5)   1/2 tbsp. basil and parsley mix
6)   1 tbsp. grated parmesan cheese
7)   1 oz. garlic butter
8)   salt and pepper to taste
9)   1 tbsp. extra virgin olive oil
10) 1 tsp. garlic puree
11) 1 oz. white wine
12) 2-4 oz. Marsala wine (Cribari)
13) 1/2 qt. chicken stock
14) 1/2 qt. heavy cream

Cooking Instructions:
1) Heat oil. Sauce mushrooms, Spanish onion and
    garlic.  Brown lightlyand season with salt and
    pepper.  Add chicken.
2) Add white wine, Marsala and chicken stock.
    Reduce by half. Add creamand bring to a boil.
3) Turn down heat and simmer to skim away any
4) Cook rigatoni al dente.
5) Add drained rigatoni to pan and finish with
    basil-parsley mix, parmesancheese, garlic butter,
    and salt and pepper.  Add Marsala for flavor as
6) Place in pasta bowl and garnish with parmesan
    shavings and chopped parsley.

Dave and Lindsey Gustin inside Maggiano's

Good Eating!!!