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

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Fettuccine Alfredo with Broccoli

Maggiano's Little Italy Copycat Recipe

1 (24 oz.) package fettuccine
1 cup butter
1 dash garlic salt
3/4 pint of heavy cream
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 bag frozen broccoli, cooked
Salt & pepper, to taste

Cook fettuccine according to package. Meanwhile in a large saucepan, melt butter into cream over high heat. Once the butter has melted evenly, add salt, pepper, and garlic salt to taste. Slowly stir in cheese until melted to thicken the sauce. As the sauce thickens, add the cooked broccoli and stir until evenly coated. Drain fettuccine and add the sauce & broccoli mix. Stir well until fettuccine
is coated.

Salmon Salad

Maggiano's Little Italy Recipe

4 ounce salmon, cut in half
1 tablespoon Honey Mustard Glaze, (see recipe below)
4 ounces mixed greens
1/4 cup roma tomatoes, sliced & halved 1/4 inch
2 tablespoons red onions, thinly sliced 
1/4 cup green beans, blanched, cut
2 ounces Honey Mustard Vinaigrette, (see recipe below)

Honey Mustard Glaze
1 tablespoon honey
1 tablespoon whole grain mustard
1 teaspoon Italian seasoning

Honey Mustard Vinaigrette
1/2 cup mayonnaise
2 tablespoons white balsamic vinegar
2 tablespoons honey
1 tablespoon stone ground mustard
3/4 cup vegetable oil
1/2 teaspoon rosemary leaves, finely chopped

Mix ingredients together for honey mustard glaze and rub the two salmon pieces with the glaze. Bake in a 450 degree oven for approximately 5-6 minutes. Reserve for the salad.

While salmon is baking, prepare the honey mustard vinaigrette. Combine the mayonnaise, white balsamic vinegar, honey, stone ground mustard, chopped rosemary in a small bowl. While blending, slowly add the oil until completely emulsified.

In a mixing bowl, combine the mixed greens, Roma tomatoes, diced red onions, green beans, and half the fried linguine crisps and toss with the honey mustard vinaigrette and place on serving dish, mounding neatly.

Place 2 ounces of the salmon in the center of the salad. Flake the other two ounces into 4–5 pieces and place around the salad.

Mascarpone Cheesecake

Maggiano's Little Italy Recipe

Serves 8

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted

2 (8 oz.) packages cream cheese, room temperature
2 (8 oz.) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

For the crust:  Preheat oven to 350 degrees. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/ inch high sides with 3 layers of heavy duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees.

For the filling:  Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping:  Combine the chocolate hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute. Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

Chicken Tomato Basil

Maggiano's Little Italy Recipe

4 pieces chicken breast, pounded thin
5 tablespoons olive oil
1/2 tablespoon garlic, chopped
1/4 cup red pearl onions
1 (28 oz.) can of San Marizano tomatoes, drained & seeded, cut into 1 inch pieces
2 tablespoons basil, chopped

Place chicken on the grill and cook for 2 minutes. Turn 90 degrees for cross marks and cook for another 2 minutes. Flip over and repeat. (Total cooking time: 8 mins)

In a saute pan, heat olive oil and add garlic to the pan. Cook until a light golden brown. Add the onions and tomatoes to the pan and cook slowly for 3-4 minutes to caramelize slightly. Add basil and turn off heat. Place the chicken on the plate. Pour the sauce over the chicken

Meatloaf with Fennel Cream Sauce

MEATLOAF with Fennel Cream Sauce
Maggiano's Little Italy Recipe

Serves 4-6

1 pound ground veal
1 pound ground beef
1/3 cup yellow onions, diced 1/4 inch
1/2 cup ricotta cheese
1 1/3 tablespoons parsley, chopped
1 1/3 tablespoons garlic, puree
1/3 cup seasoned bread crumbs
1/4 teaspoon red pepper flakes
2 eggs, 1 whole & 1 yolk
1/2 tablespoon salt & pepper mix

Fennel Cream Sauce
1 tablespoon vegetable oil
1/3 cup fennel bulb, diced 1/4 inch
1/4 cup yellow onion, diced 1/4 inch
2 cups chicken stock
1/3 cup fennel fronds & stems, chopped 1/2 inch
1 teaspoon fennel seed, ground or crushed
1 teaspoon garlic, chopped
2 cups heavy cream
1 cup Asiago or Parmesan cheese, grated
1 tablespoon salt & pepper mix

Meatloaf: Combine the diced yellow onion, ground veal, ground beef, garlic puree, chopped parsley, red pepper flakes, ricotta cheese, eggs, salt & pepper mix and place into a mixer and mix for about 2 minutes. Add all the seasoned bread crumbs and push the meat mixture down, off the sides and bottom of the bowl. On low speed, blend the mixture for 30 seconds to 1 minute until fully incorporated.

Mix any dense bread crumb areas by hand and ensure the mixture is properly mixed. Using a measuring cup, measure 1 cup of mixture to create round, disc like patties. Should make about 6 patties. Bake in preheated 350 degree oven for approximately 25 minutes, or until internal temperature reaches more than 155 degrees for 15 seconds. Once cooked, remove from oven.

Sauce: In a large sauce pan heat the diced fennel and onions in Vegetable Oil until soft and translucent. Add the chicken stock, fennel fronds, fennel seed, and garlic, bring to a simmer and cook for approximately 15 minutes or until the seeds and fronds have bloomed.

Optional: Remove from heat and puree with a mixer until completely smooth and pass through a strainer. Add heavy cream and cheese to Sauce Pan. Mix until completely incorporated and allow to simmer for a couple of minutes. (If you strained the sauce, add back to pan to reheat.) Add the Freshly Ground Black Pepper & Salt to the Sauce at the end.

Notes: Make your favorite version of mashed potatoes, place meatloaf on plate and top each dish with a 1/2 cup of sauce.

Chicken Cammarrari

Maggiano's Little Italy Recipe

4 chicken quarters (2 breast/wing & 2 leg/thigh)
2 large red bell peppers, 3/4 inch strips
1 large Spanish onion, 3/4 inch strips
6 medium mushrooms, sliced 1/4 inch
1/2 cup chicken broth
1/4 cup frozen peas
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
2 tablespoons olive oil 

Cut each chicken quarter in half, yielding 8 pieces. Toss chicken in olive oil, rosemary, thyme, salt & pepper. Marinate in refrigerator for several hours. Saute peppers and onions in olive oil, season with salt and pepper. Saute mushrooms in olive oil, season with salt and pepper.

In a large, hot saute pan, sear chicken, skin side down first, then turn over until brown on all sides. Place chicken in a roasting pan or on a sheet tray and roast in 375 degree oven until cooked through (about 30 minutes).

In a saute pan, heat chicken broth. Then add peas, peppers, onions and mushrooms. Simmer briefly.

To Serve: Pour chicken broth on the bottom of the serving platter, keeping the vegetables in the pan. Place roasted chicken on platter, mounding high. Garnish top of chicken and around the platter with peppers, mushrooms and onions.

Shrimp Parmesan

Maggiano's Little Italy Recipe

20 Shrimp, 21/25 count
1/3 cup seasoned flour, for dredging
2 eggs
1/2 cup fresh herb bread crumbs
1/2 cup Panko breadcrumbs
3 tablespoons butter
1 garlic clove, minced
12 ounces angel hair pasta, cooked
2 tablespoons parmesan cheese, grated
1/2 cup mozzarella cheese, grated
16 ounces marinara
1 tablespoon basil, julienne

Butterfly the shrimp and lightly pound the shrimp to flatten. Place the egg wash into one bowl, flour onto a plate and fresh herb & panko breadcrumbs onto another plate. Dredge all shrimp in flour first, making sure that the flour coats the shrimp completely on all sides, do not coat the tail. Dip each individual piece of the shrimp into the egg wash & allow batter to briefly drip off the shrimp; remember not to coat the tails. Then dip shrimp into the fresh herb breadcrumb/panko breadcrumb mixture by pressing the crumbs into the shrimp to coat well; leaving the tails exposed.

Carefully place onto a parchment lined sheet tray. In a saute pan, heat butter and garlic, until lightly browned. Add the cooked angel hair to pan and toss with parmesan cheese, and place onto the center of your serving platter in a small oval mound. While pasta is being made, cook the breaded shrimp in a 350 degree deep fryer for approximately 3 minutes or until golden brown. Remove from the fryer and place on a cookie sheet.

Place the grated mozzarella over the top of the shrimp and between the tail (ensuring it adheres to the shrimp) and place entire platter in the oven at 350 degree for 1 minute or until cheese begins to melt.

In a saute pan, heat the marinara sauce and place around angel hair pasta and top with shrimp. Garnish with julienne basil over the top of the shrimp.

Shrimp Oreganata

Maggiano's Little Italy Recipe

Serves 6–8

2 pounds shrimp, 16/20 count
5 tablespoons olive oil, divided
1 tablespoon and 2 teaspoons garlic, finely minced, divided
1/4 teaspoon black pepper, finely ground
2 1/4 cups butter, room temperature
1 tablespoon lemon juice
3 tablespoons parmesan cheese, grated
5 tablespoons fresh basil, finely chopped, divided
2 tablespoons parsley, finely chopped
3/4 cup Panko bread crumbs
paprika, as needed for dusting
2 cups chopped tomatoes
1 cup white wine
1 cup low sodium chicken stock
1 lemon, quartered

Preheat oven to 400 degrees. Peel and devein shrimp, leaving the tail on. Marinate the shrimp with 2 teaspoons finely minced garlic and finely ground black pepper. Set aside.

Gratin Butter: In a large mixing bowl, whip the butter using a hand whisk until smooth. Add lemon juice, Parmesan cheese, 2 tablespoons finely chopped basil, finely chopped parsley, and mix until incorporated. Then add the panko bread crumbs until fully incorporated. Refrigerate and reserve for the shrimp. This will need to refrigerate for approximately 2 hours before using.

Place all shrimp onto a nonstick sheet pan with the tails curled inwards to form a circle. Using a tablespoon, scoop the gratin butter into small balls. Then from each scoop into a 1/4 inch disk with your hands and place on top of each shrimp. Dust each shrimp lightly with Paprika.

Bake Shrimp Oreganata in the oven for approximately 10 to 12 minutes until a golden brown color is achieved on top of the shrimp and gratin butter.

While shrimp are cooking, heat the 1 tablespoon finely minced garlic and 3 tablespoons olive oil in a saute pan until garlic begins to lightly brown, add the chopped tomatoes and cook for about 3 minutes. Add the white wine and reduce until about dry, add the chicken stock and 3 tablespoons fresh chopped basil. Heat all ingredients together in pan for 3 minutes and place onto the bottom of a large platter. Place Shrimp Oreganata on top of the tomatoes and sauce. Quarter the lemon into 4 pieces for garnish and squeeze over shrimp.