Maggiano's Little Italy is an American casual dining restaurant chain specializing in Italian-American cuisine. The company was founded in Chicago's River North neighborhood in 1991 by Rich Melman's Lettuce Entertain You Enterprises (LEYE), and was named after Melman's late partner, Marvin Magid. The concept was acquired by Brinker International, Inc. in August 1995 from Lettuce Entertain You Enterprises. As of June 29, 2011, there are 50 locations throughout 20 states.
Maggiano's menu features both classic and contemporary recipes; pastas, salads, steaks, seafood, regular chef specials, and specialty desserts. Maggiano's offers lunch or dinner, carryout service, delivery, and banquet spaces for special occasions. Meals can be purchased in single-sized portions or as full multi-course family style meals
ROAST CHICKEN VESUVIO
Maggiao's Little Italy Recipe
Ingredients and Preparation:
Cut in half 5 pieces of Roasted Chicken. You should end up with 4 pieces of white meat and 6 pieces of dark meat. Heat the skin on the 9 pieces on a griddle to make crisp. Heat and brown on the griddle 10 Vesuvio Potatoes (see recipe below) and 2 portions of Peppers/Onions (see recipe below). Add 8 oz. of the Appetizer Broth (see recipe below) and 1 oz. Lemon Butter (see recipe below) Heat 1/3 cup Peas in a pasta cooker and rain well. Stack chicken neatly on a platter with white meat on top. Pour sauce with peppers and onions over chicken. Arrange potatoes on and around chicken. Pour peas evenly over chicken. Garnish with lemon half.
LEMON BUTTER (1 quart)
1 lb. Unsalted Butter
salt and pepper to taste
Preparation: Place butter in a mixer. Mix on medium speed for approximately 2 minutes until butter is light and fluffy. Slowly mix in the lemon juice and salt and pepper until thoroughly incorporated.
Rough chop Garlic Cloves. Place the garlic cloves on a sheet tray in an even layer. Coat the garlic cloves with oil. Place in a preheated 350 degree oven. Stir the garlic occasionally to evening brown the cloves. Cook for approximately 25 minutes. Once the garlic is nicely caramelized remove from oven and let cool.
Preparation for 4 potatoes: Portion the potatoes on a half sheet pan into a 450 degree oven for about 8 minutes until brown and crispy. Separate the potatoes in a pan.
1 oz. appetizer broth
1/4 teaspoon fried rosemary
1/4 tablespoon chopped basil
touch of parsley
touch of salt and pepper
1/4 oz. lemon butter
Pour sauce into the bottom of a bowl. Place potatoes neatly into the bowl. Stack perpendicular with length of the bowl. Garnish with 1/2 lemon.
SAUSAGE AND PEPPERS
Ingredients and Preparation: Heat 3 sausage links in a broiler. Heat 2 portions pepper and onions on a griddle. Add salt and pepper as needed. Pour 2 oz. Appetizer Broth (recipe below) on the bottom of the plate. Place sausage on plate and peppers and onions over the sausage. Garnish with 1/2 oz. shaved Parmesan Cheese and 1 tbs. Parsley
Appetizer Broth (1 quart)
1/2 tablespoons canola oil
2 tablespoons garlic puree
1 teaspoon dry oregano
1 tablespoon all purpose flour
1 1/4 cup white wine
2 tablespoons chicken base
2/3 quart chicken stock
part of a bay leaf
touch of frozen thyme
1/2 tablespoon mix of salt and pepper
1 teaspoon fresh lemon juice
Preparation: Sweat garlic puree and oregano in house oil. Add flour to form roux. Add wine and bring to a boil. Reduce by half. Add chicken base, chicken stock, lemon juice, bay leaf, and thyme. Season with salt and pepper and simmer for 10 minutes skimming any fat that rises. Do not strain.
FISH with TOMATO GLAZED EGGPLANT
Maggiano's Little Italy Recipe
6 oz. of the fish of your choice
salt and pepper to taste
eggplant batons 1 1/2" by 3/8"
1 1/2 oz. oil of choice
2 oz. stewed tomatoes
1 teaspoon garlic, freshly chopped
1 teaspoon capers
1 teaspoon parsley
1/2 oz. basil oil
Fish: Season fish with salt and pepper. Saute on griddle for 2 to 3 minutes evenly coloring on non-skin side face of fish. Finish roasting on sizzler platter in 500 degree oven about 8 minutes for a 1 inch thick piece of fish.
Vegetables: In a saute pan, heat oil of choice over a high flame. Add eggplant batons. Evenly brown on one side and then finish browning on the other side. Season with salt and pepper. Add garlic and lightly toast. Add stewed tomatoes and then finish with capers and parsley.
To Plate: Place fish on white oval platter. On a diagonal angle...place garnish over fish. Drizzle basil oil around fish.
Note: Eggplant should be cut so that there is skin in contact with each piece of eggplant.
CHOCOLATE ZUCOTTA CAKE
Magiano's Little Italy Recipe
1 Chocolate Cake
45 oz. of Chocolate Zucotto Filling (see recipe below)
5 oz. (3 1/4 cups) Chocolate Zucotto Frosting
Preparation: Line a 2 quart stainless steel bowl with plastic wrap. Cut round top off the cake to make a flat surface. Save cake scraps. Using a turn-table...cut cake into 4 equal layers. Press 1 layer into the bottom of a lined stainless steel bowl. Place 15 oz. of zucotta filling on cake...place another cake on top and repeat creating a total of 3 layers of filling and 4 cake layers. Note...put the smallest layer of cake in the bottom of bowl and finish with the largest. Using a palette knife, frost cake completely and evenly with chocolate frosting.
Chocolate Zuccotto Filling (2 quarts)
1 bittersweet chocolate piece.
3/4 cup Sambucca (Samballa)
1/2 quart of heavy cream
Preparation: Cover chocolate with plastic wrap. Melt and keep hot (a hot box is best). Put all of the cream in a large mixer with the Sambucca. With whip attachment, whip for 2 to 2 1/2 minutes on speed 3...no peaks. When cream is under whipped (cream just begins to stick to sides of bowl) and chocolate is hot to the touch...pour chocolate quickly into the mixer. On speed 3, whip until incorporated. Scrape bottom and sides. Add remaining cream and whip until incorporated on speed 2 for approximately 30 seconds. Then scrape sides and whip on speed 3 for 1 minute. Do not overwhip cream and chocolate.
ITALIAN POUND CAKE
Makes 3 Cakes
1/2 lb. soft butter blend at room temperature
1 lb. soft margarine at room temperature
2 lb + 13 oz. granulated sugar
16 oz. liquid eggs
1 lb + 11 oz. all purpose flour
1 lb. milk
1 1/2 oz. vanilla extract
Preheat oven to 325 degrees. Using a mixer, cream the butter blend, margarine and sugar until soft and light (about 8 minutes on speed 2). Scrape bottom and sides often. On Speed 2 with mixer running add eggs slowly, about 1 cup at a time. Be sure eggs are completely incorporated and smooth after each addition. In 3 additions on speed 1, alternately add milk and flour mixing and scraping after each addition until incorporated. You should end with flour...and batter should be smooth and emulsified (not separated). Mix in the vanilla flavoring on speed 1. Scrape bowl and mix until smooth. At this point...prepare your 1 quart loaf pan by spraying with pan spray and
coating with flour, tapping pan upside down to remove any excess flour. Pour batter into prepared pan.filling 3/4 full. In a 325 degree preheated oven. Bake pound cakes on the middle rack for 1 hour. To test doneness, insert a wooden skewer in the middle of cake. When done skewer should come out dry.
Note: When making batter, eggs need to be added slowly so batter stays emulsified and
Maggiano's Little Italy Recipe
3 parts Bols Pumpkin Smash Liqueur
1 part Captain Morgan Spiced Rum
dash half and half cream
Combine all ingredients. Shake with ice.