November 1, 2011

Garlic Breadsticks & Penne Rustica

Last Saturday, the day of being in the kitchen ALL day long, I made something REALLY good. I'm not trying to brag. I'm just trying to emphasize how good this recipe is so you'll make it yourself. The recipe is for copycat Olive Garden breadsticks, and luckily, they really do taste like Olive Garden breadsticks. If you don't believe me, give it a shot! We made copycat Macaroni Grill Penne Rustica to go along with it, and I don't have a good picture of that, but I'll give you the recipe anyway! It was SO good. However, big took a lot of effort to make. If you're looking for a quick pasta recipe, this is not the one for you :)

Olive Garden Breadsticks 

Olive Garden Breadsticks 
1 1/2 cups warm water (between 110 - 120 degrees F)
1 package active dry yeast
4 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon salt

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.

In separate bowl, combine flour and salt.

Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.

Knead dough for a few minutes just until dough is smooth. Do not overknead!

Grease a cookie sheet. Pull off pieces of dough and roll out into strips.

I ended up with 10 breadsticks, but you could easily make more by rolling them shorter or thinner.

Cover the dough and let sit in a warm place for 45 minutes to an hour.

Preheat your oven to 400 degrees F and once heated, pop in the breadsticks. In microwave, combine the following:

1 stick unsalted butter (or 1/2 cup margarine)
2 teaspoons garlic powder
2 teaspoons salt

After 6 or 7 minutes, brush the breadsticks with half the butter mixture.
Then continue to bake for 12-15 minutes. Immediately upon removal from the oven, brush the other half of the butter on the breadsticks.

Macaroni Grill Penne Rustica 
Gratinata sauce (use 4 1/2 cups )
1 teaspoon butter
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon dill
1/2 teaspoon chopped rosemary
1/2 cup marsala cooking wine
1/8 teaspoon cayenne pepper
4 cups heavy cream

Penne Rustica
1/2 ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
9 raw shrimp, peeled and deveined
6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
8-12 ounces penne pasta, cooked
1 1/2 teaspoons chopped pimiento (optional)
3 Tablespoons butter
1/2 teaspoon chopped shallot
 pinch salt and pepper
1/2 cup parmesan cheese
1/4 teaspoon paprika
3 sprigs fresh rosemary (for garnish)

1. For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
2. Add Marsala wine and reduce by one-third.
3. Add remaining ingredients, reduce by half of the original volume.
4. Set aside.
5. For Penne Rustica: Saute pancetta or bacon until it begins to brown.
6. Add butter, shallots, and shrimp.
7. Cook until shrimp are evenly pink but still translucent.
8. Add chicken, salt, pepper, and mix thoroughly.
9. Add gratinata sauce and 1/4 cup parmesan cheese.
10. Simmer until sauce thickens.
11. In a large bowl, combine shrimp and chicken mixture with the cooked pasta.
12. Pour into a large casserole dish or roaster.
13. Sprinkle with 1/4 cup more parmesan cheese, pimientos and sprinkle with paprika.
14. Bake at 475 degrees for 10 to 15 minutes.

15. Remove and garnish with fresh rosemary sprig.

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