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 Salad

Maggiano's Little Italy Recipe

Serves 4

2 1/2 pounds bowtie or farfalle pasta
1 tablespoon soybean oil
1 tablespoon salt
1 1/2 cups Aglio Butter
8 tablespoons sundried tomatoes
1 1/2 cups White Wine Sauce
1/2 pound broccolini
1/4 pound spinach
4 tablespoons parmesan cheese, grated
4 tablespoons parmesan cheese, grated, for garnish

Bring water to a boil and add soybean oil and salt. Then add pasta and cook for 5 to 7 minutes.
Drain (do not rinse) and set aside. In a sauté pan, heat Aglio Butter for about 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 cup whole butter
1 cup extra virgin olive oil
2 tablespoons fresh garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon Calabrian peppers, chopped (substitute red pepper flakes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice

Let butter rest at room temperature for about 30 minutes until softened. Rough chop the basil and parsley – set aside. In a mixing bowl using a hand mixer or stand mixer, whip butter for about 2 minutes until fluffy. Turn mixer off and add the Calabrian peppers (or red pepper flake substitute), basil, parsley, lemon juice, salt and pepper. Turn the mixer on to medium to low and slowly add the extra virgin olive oil so all ingredients are combined. Store in an airtight container. Refrigerate if not using Aglio Butter immediately.

Wine Sauce:
1/2 tablespoon soybean oil
1 tablespoon  yellow onion, diced
1/2 tablespoon  garlic, minced
1 tsp cornstarch
1/4 cup white wine
1 teaspoon chicken base
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Place a medium sauce pan on medium low heat, add soybean oil and onion and cook for about 5 minutes or until onions are soft. Add minced garlic and cook for an additional 2 minutes. Add white wine and reduce by half.

In a separate bowl, mix cornstarch with 1 cup chicken broth and set aside. Add the remaining chicken broth to the saucepan and let come to a boil. Add the chicken broth and cornstarch mixture into the boiling sauce. Strain through a fine sieve and set aside or serve with your favorite dish.

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