"Recipes from the Chef's Kitchen"

Show 589

Maggiano's Little Italy Restaurant
5333 Wisconsin Ave., N.W.
Washington, D.C. 20015
Telephone: 1-202-966-5500


Laura Ewen - Sous Chef


Minnestrone Soup

Ingredients:
(Yield 2 Quarts)
1)   1 1/2 tbs. Whole Butter
2)   1/2 cup Spanish Onion - diced to 1/2"
3)   1/2 cup Whole Carrots - diced to 1/2"
4)   1/2 cup Celery - diced to 1/2"
5)   1 1/2 tbs. dry Oregano
6)   2 tbs. Flour
7)   4 tbs. minced Garlic
8)   1 qt. Chicken Broth
9)   1 cup Marinara Sauce
10) 1/2 cup Idaho Potato - diced to 1/2"
11) 1 1/2 cup canned diced Tomatoes
12) 1/4 cup Zucchini - diced to 1/2"
13) 1/4 cup Yellow Squash - diced to 1/2"
14) 1 cup canned Garbanzo Beans - drained
15) 2 cups washed Romaine Lettuce (outer leaves only) - diced to 1"
16) 1/4 cup fresh Basil - destemmed and choped to 1/4"
17) 1/4 cup grated Romano Cheese
18) 6 tbs. grated Parmesan Cheese
19) Salt and ground Black Pepper to taste

Preparation:
1)   Saute onions, carrots, celery, oregano in butter over medium heat until tender.
2)   Add flour and stir to incorporate to form roux.
3)   Add minced garlic, chicken broth, marinara sauce, potatoes and tomatoes.
       Bring to a boil.  Reduce heat to simmer.
4)   Add zucchini, yellow squash, garbanzo beans.  Add salt and pepper to taste.
       Simmer for 20 minutes.
5)   Stir in romaine, basil, Romano and Parmesan cheese.


Chicken Panini Sandwich

Main Item...
Ingredients:
1)   1 Piece Chicken Breast Scaloppine
2)   1 tsp. Herb Marinade
3)   Salt and Pepper Mix as needed
4)   1 oz. Roasted Red Pepper
5)   1 oz. Prosciutto - thin sliced
6)   2 oz. Provolone - thin sliced
7)   2 tbs. Italian Olive Salad - drained (see recipe below)
8)   1/2 tbs. Pesto
9)   1/2 tbs. Pesto Mayonnaise
10) 1 Onion Roll

Preparation:
1)   Brush chicken with herb marinade and salt pepper mix.  Grill.
2)   Lightly grill the prosciutto.  Place it on top of the chicken.
3)   Split the bread. Spread mayonnaise on the bottom half and pesto
       on the top half.
4)   Place chicken and prosciutto on the bottom half of the bread
       followed with the olive salad and then the provolone and lastly the
       red pepper.
5)   Place sandwich on a flat top with the weight on top to help flatten it.
6)   Cook until golden.  Flip over to grill the other side, returning weight
       to continue to help flatten.

For the Olive Salad using the
Giardinare Recipe Braising Liquid...
Ingredients:
1)   1 cup Calamata Olives
2)   1 cup Green Olives
3)   1/4 cup Capers

Preparation:
1)   Rough chop the olives.
2)   Heat all brasing liquid ingredients and cook for 5 minutes.
3)   Add olives and capers.  Then cook for 2 more minutes and cool.


Pumpkin Martini

Ingredients:
1)   3 Parts Bols Pumpkin Smash Liqueur
2)   1 Part Captain Morgan Spiced Rum
3)   Dash Half and Half Cream

Preparation:
1)   Combine all ingredients.
2)   Shake with ice.



National Sandwich Day at Maggiano's



Good Eating!!!