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. 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. 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. No big deal. Just use regular prosciutto, and have the deli cut it pretty thick -- 1/8-inch will do. The dish will still work since you'll get smoky hints from the grilled chicken and shrimp. The chain serves up the entree in a wide, shallow baking dish that comes to you straight from the salamander (overhead oven/broiler). If you don't have any baking dishes like that, try using 9-inch glass pie dishes. 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. Be sure to get the sliced pimentos, not diced. You want long pieces just like those they use at the restaurant.
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.
Buddy
9/25/2009 6:07:00 PM
This is absolutely the best recipe ever!!! And easy to make.
Mirle
5/26/2009 12:15:00 PM
...Instead of prosciutto I used smoked bacon, loved it.This was an excellent recipe! My family enjoyed very much! Thanks.
amlmckenzie
4/20/2009 8:34:00 PM
WOW! this was the first time Ive made anything of one of your books, and it was WONDERFUL! just as good as the original, and I have to say, when he says it makes 4 servings, he's lying...it makes more like 6!!! My husband & daughter both loved it & I will definately make it again! Thanks Todd!
Michelle Ortega
11/26/2008 11:50:00 AM
This is a family favorite! We have it every Thanksgiving now and whenever we have guests over for dinner. Everyone seems to love it! I doubled the recipe and make a bit more sauce than the recipe calls for.
Denise
9/25/2008 3:31:00 PM
This is one of the best pasta dish I have ever made. I love this recipe! Definitely will be making this one again.
Kimberly
4/26/2008 10:08:00 AM
WOW!!! i just started cooking and when i made this my boyfriend couldn't believe i actually made it! It was so easy and it was amazing!!!! WOW
Laura
4/7/2008 11:16:00 PM
Can I just say..... TO DIE FOR!!!!!!!!! LOOOVVVEEDDD this!! My house smelled like an Italian restaurant and it tasted like it came from Romanos! I too would double the sauce. If you don't eat it when its hot, it tends to dry out a little and does not taste as good when you try reheating it. It was a lot of work for me but WELL WORTH IT! Hubby LOVED it! It will def. be one I make often. Thank you Todd!!!!
Voni
3/9/2008 12:49:00 PM
I made this dish for some friends of mine. It is my favorite entree at Macaroni Grill. I made it in a 9 x 13 dish but I think next time I would also double the sauce recipe. It turned out just as good if not better than M.G. Great job and thanks for sharing Todd.
Lauren B
2/29/2008 8:51:00 AM
When I lived in north Jersey this was one of my favorite places to eat and my all time favorite meal. Now that I live in central Jersey there are no Macroni Grills to speak of. I actually bought the Secret Receipes 2 cookbook just for this recipe. I made it the day I got the book and my husband and I LOVED it, even my 4 year old daughter loved it. It is as one reviewer said better than the original. It was fast to make and very easy. Keep up the good work!!!
ken a
2/27/2008 3:14:00 PM
My 11 year old made this start to finish. WOW fantastic!
