Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Bowtie Aglio



BOWTIE AGLIO
Maggiano's Little Italy Recipe

Serves 4


2 1/2 lbs bowtie or farfalle pasta
1 tablespoons olive oil
1 tablespoon salt
1 1/2 cups Aglio Butter (see recipe below)
8 tablespoons sun-dried tomatoes
1 1/2 cups white wine sauce (see recipe below)
1/2 lb broccolini
1/2 lb spinach
4 tablespoons Parmesan, grated
4 tablespoons Parmesan, grated, for garnish

Bring water to a boil and add soybean oil and salt. Then add pasta and cook for 5-7 minutes.
Drain (do not rinse) and set aside.
In a saute pan, heat Aglio Butter for approximately 20 seconds, and then add broccolini, sundried tomatoes, and White Wine Sauce. Bring to a simmer then add the reserved pasta. Bring back to a simmer and gently fold in 4 tablespoons grated Parmesan. Place in a large bowl and sprinkle with remaining Parmesan and serve hot.


Aglio Butter:
1/2 lb butter                                          
1 cup extra-virgin olive oil          
2 tablespoons minced garlic                                            
1 tablespoon parsley                                                    
1 tablespoon basil                                                        
1 teaspoon red pepper flakes
1 teaspoons salt and pepper                              
1 tablespoon lemon juice                                  

Let butter rest at room temperature for about 30 minutes until softened. Rough chop the basil and parsley. In a mixing bowl using a hand or stand mixer, whip butter until fluffy.Turn mixer off, add red pepper flakes, basil, parsley, lemon juice, garlic, salt and pepper. Turn the mixer on medium-low and slowly add the extra virgin olive oil. Reserve for later.


White Wine Sauce:
1/2 tablespoon olive oil                                  
1 tablespoon yellow onion, diced          
1/2 tablespoon minced garlic                              
1 teaspoon corn starch                        
1/4 cup white wine of choice
1 teaspoon chicken base                                  
2 cups chicken broth                    
1 teaspoon salt and pepper                  

In a medium sauce pan on medium-low heat, add soybean oil, onions. Cook for about 5 minutes or until onions are soft. Add minced garlic and cook for additional 2 minutes. Add white wine and reduce by half. Mix corn starch 1 cup chicken broth.  Add the rest of the chicken broth to the sauce pan and bring to a boil.  Add chicken broth and corn starch mixture to the boiling sauce. Strain through a fine sieve and hold.

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