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Olive Garden - Italian Restaurant's Recipes

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    Antipasti (Appetizers)

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    Baked Stuffed Artichokes with Foccacia

    Prep Time : 30 minutes

    Cook Time: 1 hour

    Serving Size: 4

    IngredientsARTICHOKES & STOCK

    2 fresh a rtichokes

    1 fresh lem ons, cut in ha lf

    1 small onion, r ough chopped

    8 cups water

    4 cups white wine

    1 e a bay l ea f

    4 ea peppercorn, bla ck

    TOPPING

    6 Tbsp fontina cheese, shr edded

    2 Tbsp Parm esan cheese, grated

    ARTICHOKE ST UFFING

    1 /4 cu p butter, salted

    1 cup onion, sm all diced

    1 /4 t sp fresh gar lic, chopped

    1 tsp basil, fresh ch opped (1 /4 tsp dry )

    1 /2 cu p tom ato, plum diced, remov e jelly and seeds

    2 Tbsp Parm esan cheese, grated

    1 1 /4 cup foccacia bread, small diced

    1 /2 cup wh ite wine

    2 t sp flat leaf parsley , chopped

    Salt to tastePinch bla ck pepper

    Procedures

    Preheat ov en to 35 0F.

    ARTICHOKE ST UFFING

    1 . USE scissors to snip off sharp points of each artichoke leaf.

    2 . COMBINE lemon h alv es, chopped onion, wa ter, w ine, bay leaf and peppercorns in a stock

    pot. Bring to a boil; add artich okes.

    3 . SIMMERun til artichokes are tender, about 1 0-1 5 m inutes. Remov e pot from heat a nd allow

    ar tichokes to cool in stock.

    STUFFING:

    1 . MELT butter in a m edium saucepan. Add remainin g onions and garlic. Saut for 5

    m inutes. Add rema ining ing redients and let cool.

    2 . CUT cooled ar tich okes in h alf, length wise, exposing inner lea v es.

    3 . SCOOP out center prickly leav es with a teaspoon, leav ing th e choke (heart) inta ct. Place

    stuffing in th e hollow ed-out ar tich oke.

    4 . TOP with cheeses and bake at 3 5 0F until center is hot (about 2 0 m inutes).

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    Baked Stuffed Mussels with Focaccia andLemon

    Prep Time : 1 hour

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients

    MUSSELS

    2 cu ps wa ter

    1 lemon, cut in hal f

    1 cup white wine

    1 Tbsp ga rlic, fresh chopped

    2 5 fresh or frozen m ussels in shell (beard rem oved,

    shell scru bbed and free from san d)

    STUFFING

    1 Tbsp olive oil

    1 /2 cup pancetta (Italian bacon)1 /4 cu p onion, diced sma ll

    3 Tbsp ga rlic, fresh chopped

    1 /2 lb butter (2 sticks), m elted

    cup Tbsp Par m esan cheese, gra ted

    1 Tbsp kalam ata oliv es, chopped

    1 Tbsp basil, fresh ch opped

    1 Tbsp white wine

    1 Tbsp parsley , fresh chopped

    1 /4 t sp salt

    2 cups plain stuffing cubes

    Fresh parsley , chopped

    Procedures

    Pre-heat ov en to 35 0F.

    MUSSELS

    1 . PLACE wa ter, lemon halv es, wh ite wine and garlic in a lar ge sauce pot. Add mu ssels and

    cov er.

    2 . ALLOWm ussels to cook until th ey hav e all opened.

    3 . REMOVE m ussels and set aside to cool. Discard an y m ussels th at h av e not opened. Discard

    liquid.

    STUFFING

    1 . HEAT oil in a saut pan ov er m edium heat. A dd pancetta a nd cook un til brown ed. Tra nsfer

    to paper towels and a llow t o dra in. A dd onions and ga rlic to hot pan a nd cook un til onions

    are tr anslucent. Do not brown .

    2 . MIX rem aining ingredients (except Parm esan cheese) in a bowl. A dd drain ed pancetta,

    cooked onion an d gar lic. Mix w ell.

    3 . REMOVE m ussels from sh ell. If using fresh m ussels, rem ove bea rd.

    4 . PLACE m ussel back in one ha lf of the shell. Place 1 Tbsp stuffing on top of each m ussel. Top

    with grated cheese.

    5 . REFRIGERATE until ready to serv e.

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    SERVING

    1 . PLACE stuffed mu ssels in a bakin g ca sserole dish.

    2 . BAKE at 3 5 0F for 20 m inutes or un til hot through out.

    3 . SERVE on a platter or portion onto single plates. Garn ish with pa rsley .

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    Bruschetta al Pomodoro

    Prep Time : 15 minutes

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients4 Rom a (plum ) toma toes, diced

    2 ga rlic cloves, chopped

    1 garl ic c lov e, cut in hal f

    Black pepper t o taste

    Salt to taste

    1 0 m edium fresh basil leav es, chopped

    4 Tbsp extra v irgin olive oil

    8 slices crusty Italian bread

    Extr a v irgin olive oil (to drizzle)

    Procedures

    1 . COMBINE diced tom atoes an d chopped garlic in a m ixing bow l. Season w ith salt & pepper to

    taste. Add h alf of chopped basil and 4 Tbsp of extra v irgin olive oil.

    2 . DRIZZLE both sides of bread slices wit h ext ra v irgin olive oil. Grill bread lightly on both

    sides.

    3 . RUB gril led bread with cut h alf of garlic clove to infuse with flav or. Top each slice with

    tom ato mixture.

    4 . GARNISH with r ema ining chopped basil and serv e imm ediately .

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    Bruschetta Cannellini

    Prep Time : 15 minutes

    Cook Time: 1 hours

    Serving Size: 4

    Ingredients1 /2 1 5 -oz can wh ite cannellini beans, drained

    2 T bsp fresh lemon ju ice

    1 /2 Tbsp Dijon m ustard

    1 /2 Tbsp balsamic v inegar

    2 T bsp sour crea m

    Salt & pepper t o taste

    1 Tbsp extra v irgin oliv e oil

    1 /2 loaf Italian bread

    Extr a v irgin olive oil (to drizzle)

    1 garl ic c lov e, cut in hal f

    1 small plum tom ato, diced

    2 T bsp chopped flat leaf parsley (t o ga rn ish)

    Procedures

    1 . MIX drained beans, lemon juice, m ustard, v inegar a nd sour cream in blender or food

    processor u ntil sm ooth . Add oliv e oil slow ly wit h blender or processor on. A dd salt a nd

    pepper to taste. Refrigera te approxim ately one hour .

    2 . DRIZZLE both sides of bread w ith ex tra v irg in olive oil. Grill bread on both sides.

    3 . RUB gril led bread with cut h alf of garlic to infuse with ga rlic flav or.

    4 . PLACE bowl of chil led cann ellini m ixtur e in center of large platter. Stag ger gr il led bread

    slices around bowl. Garn ish with tom atoes and parsley.

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    Caprese Flatbread

    Prep Time : 30

    Cook Time: 20

    Serving Size: 4

    Ingredients8 Rom a or plum toma toes, diced

    1 garl ic clov e

    3 garlic clov es, ch opped

    1 1/ 2 c u p m ay on n aise

    1 tsp salt

    1 tsp garlic powder

    1 /2 tsp black pepper

    4 cups shredded mozzarella ch eese

    20 m edium fresh basil leav es, stemm ed and chopped (about cu p)

    1 /2 cu p Parm esan ch eese, grated

    1 4 Tbsp extra v irgin oliv e oil , div ided

    1 1 oz contain er of refriger ated thin cr ust pizza doug h

    Procedures

    PREHEAT oven to 35 0F.

    DICE toma toes into sma ll pieces. Tra nsfer to a m ixin g bowl.

    ADD chopped gar lic, salt, pepper, of chopped basil (about cup), a nd 4 Tbsp oliv e oil.

    SET aside and allow m ixtur e to m arin ate for 1 0 m inutes.

    FLATT EN pizza dough in to rectan gle pan as indicat ed on pack age, r each ing to pan edges.

    DRIZZLE doug h w ith oliv e oil an d brush it ov er dough .

    BAKE dough at 3 5 0F for 1 0 m inutes on center ra ck.

    REMOVE from ov en an d allow to cool sligh tly , about 2 m inu tes.

    CUT garlic clove in ha lf and ru b, cut side down , onto the surface of the bread. Th e slight

    wa rm th of the bread will help extract th e garlic flavor.

    ALLOW bread to cool completely , about 1 0 m ore min utes.

    INCREASE ov en tem peratu re to 45 0F.

    COMBINE m ay onnaise and gar lic pow der in a m ixing bowl. Even ly spread onto th e breads

    surface.

    TOP with shr edded mozzarella to ev enly cov er surface.

    DRAIN tom ato mixtu re and spread ev enly over th e bread.

    SPRINKLE wit h gr ated Par m esan ch eese.

    RETURN flatbrea d to oven for 5 -7 m ore min utes or u ntil golden, crisp and bubbly .

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    GARNISH with rem aining chopped basil and serv e.

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    Clams Bruschetta

    Prep Time : 10 minutes

    Cook Time: 15 minutes

    Serving Size: 4

    Ingredients8 slices Italia n br ead

    1 clov e garlic, peeled, cut in h alf

    1 /2 cu p extr a v irgin oliv e oil

    1 cup (or 2 6-oz cans) chopped clam m eat, drained

    4 large r ipe tom atoes, cut into thick slices

    Kosher salt an d freshly gr ound pepper to taste

    1 2 fresh aru gula or basil leav es, rinsed and dried

    Procedures

    1 . PRE-HEA T gr ill. Toast both sides of bread slices on the g rill.

    2 . RUB cu t side of gar lic clov es on toasted bread to infuse with gar lic flav or.3 . PLACE 1 tomato slice & 1 Tbsp clam m eat on each slice of gril led bread. Ar ran ge on lar ge

    platter . Sprinkle with Kosher salt an d freshly groun d pepper, to taste. Drizzle with ext ra

    v irgin olive oil .

    4 . SLICE aru gula or basil leav es in th in strips and distribute over bru schetta. Serv e

    immediate ly.

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    Crostini con Funghi

    Prep Time : 25 minutes

    Cook Time: 15 minutes

    Serving Size: 4

    Ingredients2 oz dried porcini m ushr oom s

    2 Tbsp butter, u nsalted

    1 /2 cup y ellow onion, finely diced

    1 1 /2 Tbsp garlic, sl iced very thin (about 4 cloves)

    1 1 /2 cup cr imini mu shroom s

    1 1 /2 cup white mushroom s

    1 Tbsp all-pur pose flour

    1 /4 cup wh ite wine

    1 /2 c u p he av y c r eam

    1 /2 tsp fresh thy m e

    1 Tbsp sm all cut fresh chiv es

    Salt to tasteFresh groun d black pepper to taste

    4 slices crusty Italian bread

    Extr a v irgin olive oil (to drizzle)

    Fresh thy m e (garnish)

    Procedures

    1 . RINSE dry porcini m ushroom s with wa ter. Place in a bowl an d add hot water u ntil

    m ushr oom s ar e just cov ered. Soak for 20 m inu tes. Dra in m ushr oom s an d set aside liquid for

    sauce.

    2 . ADD butter to skil let and m elt. Add onions and ga rlic. Saute ov er low heat u ntil onions are

    a l ight g olden brown. A dd crim ini m ushroom s, white and drained porcini m ushroom s.

    Saute over h igh h eat for 5 m inutes. Stir frequently . Cook until al l m oistur e has eva porated.

    3 . SPRINKLE flour ev enly acr oss mu shrooms. Mix w ell. Add whit e wine. Mix well and cook for

    2 m inutes. Add reserv ed soaking wa ter from m ushroom s and cook for 2 m inutes. Add

    heav y cream a nd m ix wel l . Add thy m e and chiv es. Season w ith sal t and pepper.

    4 . DRIZZLE both sides of bread w ith ex tra v irg in olive oil. Grill bread on both sides.

    5 . SPOON hot m ushroom topping on bread slices. Garnish plate with a sprig of fresh th y m e.

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    Italian Pasta Salad Supremo withPrimavera Toast

    Prep Time : 30 minutes

    Cook Time: 10 minutes

    Serving Size: 4

    Ingredients

    PASTA SALAD

    1 2 oz tri-color r otini pasta (or y our fav orite sma ll

    pasta), cooked according to packa ge directions

    1 cup green pepper, medium diced

    1 cup red pepper, m edium diced

    2 fresh r oma t oma toes, seeds rem oved, diced

    1 Tbsp fresh gar lic, chopped

    3 T bsp sundried toma toes

    1 /2 cu p fresh ba sil, chopped

    1 /2 lb Genoa salam i, julienne cut

    1 /2 lb Capicola ha m , julienne cut1 /2 cu p roasted red peppers, medium diced

    1 /4 cu p Parm esan ch eese

    1 /4 cup Rom ano cheese

    3 /4 cup extra v irgin oliv e oil

    3/4 cup balsam ic v inegar

    Salt a nd fresh groun d black pepper to taste

    SPREAD FOR TOAST

    2 cups may onnaise

    1 green onions, th in sliced

    1 Tbsp fresh gar lic, chopped

    1 /2 cups Parm esan cheesePaprika a s needed

    MISC

    1 loaf Italia n br ead, sliced

    Basil leav es

    Spring m ix lettuce greens

    Gra pe toma toes (as needed)

    Procedures

    Pre-heat ov en to 35 0F.

    1 . COMBINE all pasta salad ingredients in a large m ixing bowl. Mix ev enly and chill until

    ready to serv e.

    2 . COMBINE m ay onnaise, gr een onions and ga rlic together in a separa te bowl.

    3 . TOAST Italian bread slices l ightly . Turn bread ov er. Spread m ay onna ise mixtu re on

    unt oasted side. Sprinkle with Parm esan Cheese an d paprika.

    4 . BAKE for 6 -8 m inutes or un til l ightly brown.

    PLATING SUGGESTION

    1 . PLACE a lay er of spring m ix lettu ce greens on a ch illed salad plate. Place a 1 -cup portion of

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    pasta salad in c enter of plate.

    2 . DECORATE plate with gra pe tom atoes an d toast. Gar nish w ith ba sil leav es on top of sala d.

    Sprinkle with Parm esan cheese.

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    Italian Sausage Stuffed PortobelloMushrooms with Herb Parmesan CreamSauce

    Prep Time : 15 minutes

    Cook Time: 40 minutes

    Serving Size: 4

    Ingredients

    STUFFING

    4 la rge portobello m ushr oom s, stem s & gills remov ed

    1 lb Italian sausage

    1 tsp fresh Italia n par sley , chopped

    1 tsp fresh ba sil, chopped

    1 clov e garlic, chopped

    1 cup garlic croutons, finely g round

    1 /4 cup m ilk

    1 /4 cu p Parm esan ch eese

    2 eggs

    SAUCE

    2 c u ps heav y c r eam

    2 Tbsp fresh basil, chopped (2 tsp dry )

    1 /4 cu p Parm esan ch eese, grated

    Salt to taste

    Pepper to taste

    Procedures

    Preheat ov en to 35 0F.

    MUSHROOMS

    1 . CLEAN top of m ushroom s with dam p cloth. Place cleaned m ushroom s on a sheet tra y , stem

    side down . Bake at 3 5 0F for 5 -8 m inutes.

    2 . REMOVE from oven u ntil ready to stuff, in step 4 below.

    STUFFING

    1 . BROWN sausag e in a nonstick skillet, cru m bling sausag e into sma ll pieces. Once browned,

    drain fat a nd tra nsfer to a paper t owel to cool.

    2 . BEAT eggs with m ilk in a m edium bowl, then m ix in parsley, basil , garlic, croutons, and

    Parm esan cheese.

    3 . ADD cooled sausag e and m ix w ell -- m ixtu re should be wet bu t firm an d hold together

    easily .

    4 . TOP pre-baked m ushroom caps with sausage mixtu re and bake in 35 0F oven for 1 5 - 20

    m inutes, or u ntil golden brown and cooked through out.

    SAUCE

    1 . HEAT cream in sauce pan and lightly boil until half its original v olum e, being car eful not

    to scorch. Mix in Parm esan cheese, basil, salt a nd pepper.

    2 . SPOON 2 oun ces of sauce ov er top of each m ushr oom .

    Garn ish with a sprig of fresh Italian parsley or fresh ba sil an d serv e.

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    Portobello Mushrooms with Mozzarella

    Prep Time :

    Cook Time: 1 hour

    Serving Size: 4

    Ingredients4 la rge, firm portobello m ushr oom caps, stem s & gills

    removed

    3 /4 cu p oliv e oil

    1 /4 cu p balsamic v inegar

    1 2-16 small , fresh m ozzarella balls

    (if y ou cant find fresh m ozzarella, u se a block and cut

    into cu bes)

    1 /4 cu p piment o strips or sun dried tomat oes in oil

    1 /4 cu p sliced black oliv es

    4 Tbsp pesto sauce

    Salt an d freshly ground pepper to taste

    Fresh basil leav es

    Procedures

    Preheat oven to 37 5F.

    1 . REMOVE any dirt from m ushroom caps with a dam p towel and place in a shallow plate,

    tops down .

    2 . POURoil and balsam ic v inegar ov er caps and allow to m arina te for 1 hour.

    3 . BAKE caps in ov en at for 8 -1 0 m inutes, tops up (if there is any excess moistur e, it will drain

    out of the m ushroom wh en baking instead of pooling inside, cau sing the m ushroom to

    becom e soggy ).

    4 . CUT m ozzarella balls in ha lf and place in a bowl. Add pimen to or sun dried tom ato, oliv es,

    pesto, salt an d pepper a nd stir.

    HINT: For incr eased m ushr oom flav or, finely chop and saut m ushr oom stem s in olive oil

    and add to fil l ing m ixtur e.

    5 . FILL each cap with the m ixtur e and drizzle with m arin ade. Bake caps for 8-10 m inutes

    m ore, or u ntil m ost of th e cheese is melted.

    6 . GARNISH with fresh basil leav es and serv e.

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    Spinach & Artichoke Dip

    Prep Time : 30 minutes

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients2 fresh a rtichokes

    1 lemon, ju ice squeezed

    1 tsp salt

    OR

    1 1 4-oz can ar tichoke hearts, drained and sliced

    1 lb cream cheese, room t emperatu re

    8 oz mascarpone cheese, room temperatu re

    2 Tbsp all-purpose flour, sifted

    1 cup Parm esan ch eese, grated

    1 /4 tsp fresh th y m e leav es

    1 /4 tsp crush ed red pepper1 Tbsp fresh flat leaf parsley , chopped

    1 garl ic c lov e, minced

    5 green onions, chopped

    Salt to taste

    Groun d black pepper to taste

    1 6-oz pack fr esh spinach , chopped

    8 slices crusty Italian bread

    Extr a v irgin olive oil (to drizzle)

    Procedures

    Preheat ov en to 32 5 F.

    PREPARA TION WITH FRESH ART ICHO KES

    1 . BOIL artich okes in 3 quarts wa ter with 1 tsp salt and lem on juice.

    2 . COOL artich okes. Clean, peel, rem ov e center choke and slice artich oke.

    3 . FOLLOWDip Prepara tion steps below using fresh ar tichokes.

    DIP PREPARATION

    1 . MIX all ingredients in a large bowl, except bread and extra v irgin oliv e oil.

    2 . COAT a large non-stick baking pan with pan spray ; fil l pan w ith m ixtur e. Bake at 32 5 F

    for about 2 5 m inutes or u ntil bubbling and center is hot.

    3 . DRIZZLE both sides of bread w ith ex tra v irg in olive oil. Grill bread on both sides.

    4 . SPRINKLE top of hea ted dip with par m esan cheese. Serv e hot with gr illed bread.

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    Tomato & Mozzarella Caprese

    Prep Time : 25 minutes

    Cook Time: N/A

    Serving Size: 4

    Ingredients8 t hick slices of v ine-ripened toma toes

    2 Tbsp balsamic v inegar

    8 m edium fresh basil leav es

    *1 2 oz fresh m ozzarella ch eese, sliced into 8 slices

    Dry oregano leav es to taste

    Sea salt or kosher salt to ta ste

    Fresh gr ound pepper t o taste

    2 Tbsp extra-vir gin olive oil

    Procedures

    1 . ARRANGE sliced toma toes on a larg e platter.

    2 . PLACE one basil leaf on top of each t oma to slice.

    3 . PLACE one slice of m ozzarella on top of each basil lea f.

    4 . SPRINKLE oregano, salt an d black pepper on ch eese and drizzle with extr a-v irgin oliv e oil.

    Finish w ith drizzle of balsam ic v inegar.

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    Tomato-Basil Crostini

    Prep Time : 2 hours

    Cook Time: 10 minutes

    Serving Size: 4

    Ingredients1 1 /2 cu ps fresh plum toma toes, seeds an d jelly

    rem ov ed, diced

    1 Tbsp fresh basil, finely chopped

    1 Tbsp extra v irgin oliv e oil

    1 /4 t sp salt

    1 m edium gar lic clov e, peeled & crushed

    2 Tbsp extra v irgin olive oil

    2 Italian fla t breads (4 oz each )

    1 Tbsp freshly gra ted Parm esan cheese to taste

    Procedures

    Preheat oven to 40 0F.

    TOMA TO-BASIL TOPPING

    1 . BLEND tomatoes, basil , first qua ntity of extra v irgin olive oil and salt thorough ly .

    Refrigera te for 2 hour s before serv ing. Ju st prior to serv ing , drain excess liquid.

    Gar lic-Infu sed Oliv e Oil

    1 . COMBINE cru shed garlic t o second qua ntit y of extr a v irg in oliv e oil. Infuse (let soak) for one

    hour.

    CROSTINI

    1 . LINE sheet pan or cookie sheet w ith foil.

    2 . DRIZZLE gar lic-infused oliv e oil ov er flat bread; sprink le with Par m esan cheese.

    3 . BAKE for 4 -5 m inu tes until h ot, but not crisped or dried.

    4 . TRANSFERflat brea ds to serv ing pla te. Cut into wedges or 2 " x 2 " squa res.

    5 . TOP each piece with chil led Tom ato-Basil Topping. Serv e im m ediately .

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    Bevande (Drinks)

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    Granita-styled Italian Iced Maraschino

    Prep Time : 5 minutes

    Cook Time: N/A

    Serving Size: 4

    Ingredients4 Tbsp Grenadine (or ch erry juice)

    4 Tbsp Vodka

    4 Tbsp DiSaronno Am aretto

    4 Tbsp Kah lua

    1 /2 cup Half & Half

    1 /2 cu p Cranberry Juice

    Ice (a s needed)

    Cherries

    Procedures

    1 . ADD all ingr edients into a m ixing t in (in order l isted). Add ice and sha ke.2 . SHAVE or cr ush ice in a blender, th en place into y our fav orite cocktail glasses.

    3 . STRAIN chilled cocktail m ixtur e ov er ice.

    4 . GARNISH w it h a c her r y .

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    Italian Cream Soda

    Prep Time : 5 minutes

    Cook Time: N/A

    Serving Size: 4

    Ingredients1 cup Oliv e Garden Signatu re Italian Sy ru p Flav or

    (Choose y our fav orite: Va nilla, Cherry , Orange,

    Raspberry , Alm ond, Hazelnut or Cara m el)

    1 /2 cup Half & Half

    2 1 /2 cu ps Club Soda

    Ice (a s needed)

    Whipped cream (if desired)

    Procedures

    1 . MIX ingredients and serv e ov er ice.

    2 . ADD a w hipped cream gar nish to make it m ore special!

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    Mocha Caramel Cream

    Prep Time : 5 minutes

    Cook Time: N/A

    Serving Size: 4

    Ingredients4 Tbsp Olive Gar den Italian Signa tur e Syr up -

    Caram el Flav or

    4 Tbsp Olive Gar den Italian Signa tur e Syr ups -

    Va nilla Flav or

    4 Tbsp Chocolate Sy ru p

    1 cup Espresso

    Steam ed milk

    Whipped cream

    Procedures

    1 . COMBINE sy ru ps and espresso. Mix.2 . POURint o two coffee cups.

    3 . TOP off with steam ed milk and w hipped cream .

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    Tuscan Tea

    Prep Time : 5 minutes

    Cook Time: N/A

    Serving Size: 4

    Ingredients1 cup Oliv e Garden Italian Signa tur e Syr up - Lem on

    Flavor

    4 cu ps freshly -brewed iced tea

    Ice (a s needed)

    2 lemons, cut in w edges

    Procedures

    1 . MIX Lem on Sy rup w ith iced tea.

    2 . SERVE ov er ice. Garn ish w ith lemon wedge.

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    Dolci (Desserts)

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    Bread Fruit Pudding

    Prep Time : 30 minutes

    Cook Time: 2 hours

    Serving Size: 4

    Ingredients3 cups cubed bread (stale, firm, cru st trimm ed)

    1 cup m ilk (for soaking)

    4 eggs

    1 c u p he av y c r eam

    pinch salt

    1 /2 cup sugar

    1 lemon (zest, fine)

    2 Tbsp all-purpose flour

    2 Tbsp corn m eal

    2 apples, peeled, cored, a nd sliced

    1 pear, peeled, cored, an d sliced

    1 /2 cup r ed seedless gr apes, sliced in ha lf1 /4 cu p raisins

    But ter (a s needed)

    2 Tbsp fresh rosema ry , chopped (2 tsp dry )

    2 Tbsp sugar

    1 Tbsp olive oil

    Procedures

    Pre-heat ov en to 35 0F.

    PUDDING PREPARATION

    1 . SOAKbread in m ilk for 2 m inutes until ev enly satur ated.

    2 . BLEND eggs, cream , salt , sugar , lemon zest, flour and cornm eal. Add apples, pear, gra pes

    and r aisins.

    3 . COAT a 1 0 - 12 inch baking pan generously with butter . Add bread mixture to pan,

    spreading out evenly to the edges. Top with fruit batter m ixtur e, spreading out ev enly .

    Sprinkle with r osem ary , sugar and drizzle with olive oil .

    4 . BAKE for a pproxim ately one hour or un til knife inserted in center comes out clean.

    PLATING SUGGESTION

    Serv e the pudding wa rm with ice cream .

    Garnish with rosem ary sprig .

    VARIATIONS

    Drizzle with cara m el sau ce

    Bake in indiv idual baking cups

    Use melted v anilla ice cream for v anilla sauce

    Add 1 Tbsp. cinn am on to recipe

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    Chocolate Ricotta Pie

    Prep Time :

    Cook Time: 2 hours

    Serving Size: 8

    IngredientsCrust:

    1 1/ 4 c u p g r aham c r ac ke r c ru m b s

    1 /2 cu p melted butter

    2 Tbsp gra nula ted sugar

    Filling:

    1 lb ricotta ch eese

    3 /4 cu p confectioners suga r

    1 tsp alm ond extract

    1 cup toasted almonds

    1 /2 cu p sem isweet chocolate chips

    1 1/ 4 c u p he av y c r eam

    Procedures

    PRE-HEAT ov en to 37 5 F.

    1 . MIX gra ham cracker cru m bs, butter and sugar together in a bowl. Shape inside 9 pie

    plate. If crust is too crum bly, add a sm all am ount of butter so crum bs will hold together.

    Bake at 3 7 5 for 8-9 m inutes, until l ightly browned. Allow to cool.

    2 . COMBINE ricotta, confectioners suga r, and alm ond extract in a bowl and set aside.

    3 . COMBINE alm onds and ch ocolate. Ch op togeth er in a food processor; do not ch op too fine.

    4 . FOLD together ch eese mix an d chopped almond & ch ocolate an d chill.

    5 . WHIP heav y cream un til stiff. Fold into ricotta an d chocolate mix h alf at a t im e.

    6 . SPOON into chil led crust an d let sit overn ight before serv ing.

    Serv e with c hocolate sau ce, if desired.

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    Fresh Seasonal Fruit with MascarponeCream

    Prep Time : 45 minutes

    Cook Time: N/A

    Serving Size: 4

    Ingredients

    1 /2 pint raspberries

    1 /2 pint straw berries, cut in quarters

    4 ea apricots, seeded and cu t in quar ters (or cup

    cut in ha lves)

    4 ea fresh figs, cut in quar ters (or cup cut in

    halves)

    cup port w ine

    Mascar pone Crea m

    8oz m ascar pone ch eese

    2 Tbsp sugar1 /2 tsp v anil la

    Fresh m int, chopped

    Procedures

    1 . WASH, dry, a nd cut fruit .

    2 . SOAKfruit in port wine for 3 0 m inutes. Drain .

    3 . COMBINE m ascarpone cheese, suga r an d v anilla together in a separate bowl.

    4 . PLACE fruit in a serv ing dish an d top with m ascarpone cream . Garn ish w ith chopped m int.

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    Golden Cinnamon Orzo Calabrese

    Prep Time : 5 minutes

    Cook Time: 20 minutes

    Serving Size: 4

    Ingredients8 oz orzo pasta

    2 1/2 cups water

    1 1 2-oz can ev aporat ed skim m ilk

    1 /2 cup golden ra isins

    1 /4 cup ch opped pecans, toasted

    1 /4 cup apple butter

    3 Tbsp suga r

    1 Tbsp cinna m on

    Procedures

    1 . COOKorzo according to packa ge directions. Dra in w ell and pour back into pot. A dd can of

    eva porated skim m ilk. Bring to a boil and simm er for 1 0 m inutes, or u ntil m ost l iquid is

    absorbed. Rem ove from hea t.

    2 . ADD raisins, pecans, apple butter. Combine sugar and cinn am on. Add to m ixtur e to taste.

    3 . TRANSFERto serv ing bowl. Top with r ema ining cinna m on & suga r a s needed for ga rnish.

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    Panna Cotta

    Prep Time : 15 minutes

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients1 1/ 2 qt he av y c r eam

    1 /2 qt wh ole milk

    3 /4 cup sugar

    1 tsp va nil la extract or vanil la bean, cut in h al f

    lengthwise

    1 env elope unflav ored gelatin

    8 oz fresh r aspberries

    1 /3 cup powdered suga r

    Procedures

    PANNA COTTA:

    1 . COMBINE heav y cream, m ilk, sugar, sal t and v anil la in a g lass bowl . Mix wel l .

    2 . HEAT bowl ov er double boiler u ntil it registers 1 80F on a therm om eter. Remov e from heat

    and remove v anil la bean.

    3 . DISSOLVE gelatin in th e cream . Mix well .

    4 . PORTION into sm all glass containers and cover w ith plastic wra p.

    5 . CHILL in refrigerator un til cold, preferably ov ernight.

    SAUCE:

    1 . BLEND ra spberr ies on high speed un til nice an d sm ooth. St ra in to rem ove all seeds. Add

    powdered suga r an d mix w ell.

    2 . COVERand refrigerate ov ernight.

    TO SERVE:

    1 . LOOSEN pann a cotta from sides of sma ll conta iners.

    2 . INVERT onto small serv ing plate.

    3 . DRIZZLE with chil led raspberry sauce.

    4 . SERVE immediate ly.

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    Pineapple Tiramisu

    Prep Time : 45 minutes

    Cook Time: N/A

    Serving Size: 4

    Ingredients1 /2 cup pasteurized egg y olks

    1 lb Mascar pone ch eese

    6 tbsp suga r

    1 pineapple

    1 box of lady fingers

    4 straw berries, cut half

    1 /4 pint wild berries

    Procedures

    1 . WHISKegg y olks and 4 t bsp sugar t ogether in a m ixing bowl u ntil it becom es a pale color

    and is l ight in v olum e and textur e. Be sur e not to ov er "cream " the m ixtur e. Addm ascar pone cheese an d stir u ntil consistency is smooth.

    2 . REMOVE skin from pineapple with a lar ge knife. Cut in ha lf and remove core. Cut a 1 inch

    slice from th e bottom . Place in a food processor w ith 2 tbsp sug ar . Pulse until fruit is finely

    chopped an d ha s released juice.

    3 . DRAIN contents into a strainer an d preserv e juice. Discard chopped pineapple in stra iner.

    4 . CUT rem aining pineapple into 1 in ch slices.

    LAY ERING THE T IRAMISU

    1 . SOAK1 0 lady fingers in pineapple juice un til liquid is absorbed. Do not allow th em to sit too

    long.

    2 . PLACE a lay er of lady fingers in a round m old. Cov er lady fingers with slices of pineapple.

    3 . ADD a th ick lay er of mascarpone cream . Repeat process.

    4 . GARNISH by alterna ting la dy finders, rema ining pineapple slices, sl iced strawberries and

    wild berr ies.

    5 . REFRIGERATE for a m inimu m of 1 hour before serv ing.

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    Strawberries Romanoff

    Prep Time : 15 minutes

    Cook Time: 45 minutes

    Serving Size: 4

    Ingredients2 cups sour cream

    1 /3 cup brown sugar

    Juice of 1 oran ge

    1 Tbsp Triple Sec

    2 qt straw berries, w ashed and quar tered

    Fresh m int sprig

    Procedures

    1 . COMBINE sour cream , brown sugar , oran ge juice and triple sec together in a m ixing bowl.

    Mix th orough ly . Add strawberries. Fold in unt il evenly coated.

    2 . PLACE coated berries in a dessert dish or ch am pagne glass. Garnish each with a sprig ofm in t .

    3 . CHILL un til ready to serv e.

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    Main Dishes

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    Beef Filets in Balsamic Sauce

    Prep Time : 30 minutes

    Cook Time: 45 minutes

    Serving Size: 4

    Ingredients4 Tbsp extra v irgin olive oil

    4 Tbsp butter

    1 y ellow onion, m edium and sliced thin

    Salt to taste

    Black pepper t o taste

    1 /2 cup dry w hite wine

    3 fresh r osema ry sprigs, finely chopped

    1 /2 cu p Marsala w ine

    1 /2 cu p beef broth

    2 Tbsp balsamic v inegar

    4 beef tenderloin filets (6 oz each )

    1 dash par sley , finely choppedRosem ary sprig, for gar nish

    Procedures

    1 . HEAT oil and butter in larg e saut e pan over medium heat. A dd sliced onions, salt , and

    pepper.

    2 . COOK1 0 m inutes or until ca ram elized (softened and golden brown ), stirring frequently .

    3 . ADD wine, broth, v inegar a nd chopped rosema ry . Bring t o a boil . Reduce heat and simm er

    for 1 0-1 5 m inutes or un til sau ce is reduced by h alf.

    4 . RUB beef filets w ith oil, then season w ith salt a nd pepper. Grill to preferr ed tempera tu re.

    5 . PLACE gril led filets on a large platter; top with sau ce. Garnish with parsley and r osem ary .

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    Bistecca di Manzo alla Boscaiola

    Prep Time : 20 minutes

    Cook Time: 15 minutes

    Serving Size: 4

    Ingredients1 oz porcin i mu shrooms, dried

    1 /2 cup dry w hite wine

    2 cups canned tomatoes, diced, with juice

    2 Tbsp fresh oregano (2 tsp dry )

    Salt to taste

    Black pepper t o taste

    1 /3 cup oliv e oil

    4 ea 1 /2"-thick r ib eye steaks

    2 garlic cloves, finely chopped

    1 y ellow onion, sliced

    Fresh parsley , chopped

    Procedures

    1 . SOAKdried porcini m ushroom s in lukewar m w ater for 20 m inutes. Remov e from w ater,

    rin se an d sligh tly chop, set aside.

    2 . COMBINEwh ite wine, tomat oes, porcini m ushroom s, and oregan o in a saut pan ov er

    m edium heat. Bring sauce to a boil and season w ith salt a nd pepper to taste. Lower heat and

    allow to simm er for 1 5 m inutes.

    3 . HEAT olive oil in a separate larg e sau t pan over m edium high heat. Cook rib ey e steaks 4

    m inu tes on each side. Add gar lic and onions to sau t pan an d cook for 2 m inu tes.

    4 . PLACE onions on bottom of lar ge serv ing platter . Place steaks on top of onions. Pour

    Mushroom and toma to mixtu re over steaks. Garnish with chopped parsley a nd serv e

    immediate ly.

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    Capellini Pomodoro

    Prep Time : 10 minutes

    Cook Time: 10 minutes

    Serving Size: 4

    Ingredients1 4 oz capellini pasta (an gel hair)

    8 m edium tom atoes, cut into pieces

    1 1 fresh basil leav es, chopped

    2 clov es ga rlic, chopped

    6 Tbsp oliv e oil

    Salt an d freshly ground pepper, to taste

    Procedures

    1 . COOKcapellini pasta acc ording to packa ge directions.

    2 . MIX diced tom atoes, chopped basil, ga rlic a nd oil. Season w ith salt an d pepper.

    3 . DRAIN pasta. Toss pasta with toma to mixtu re in a saut pan and heat t hrough out.4 . SERVE immediate ly.

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    Caserecce Pasta & Red Sauce

    Prep Time : 15 minutes

    Cook Time: 1 hours

    Serving Size: 4

    Ingredients1 lbs caserecce pasta (or y our fav orite small shaped

    pasta), cooked according to packa ge directions

    1 /4 cup oliv e oil

    2 T bsp ga rlic, ch opped

    1 cup onions, chopped

    1 b ay l e a f

    3 29 -oz cans tomato sauce

    1 1 2-oz can tomato paste

    3 cups wa ter

    3 /4 cups gra nula ted sugar

    2 tsp basil, dried

    1 /4 t sp oregano, dried1 tsp salt

    1 tsp black pepper, ground

    Fresh Italian parsley , for garn ish

    Procedures

    1 . HEAT oil in a saucepot an d add onions, ga rlic an d bay leaf. Saute un til golden brown , being

    careful not to burn. A dd tom ato sau ce and paste, w ater a nd seasoning. Sim m er for 1 -1 /2

    hours.

    2 . TOSS cooked, drain ed pasta into sauce.

    3 . TRANSFERto large serv ing platter. Garnish with fresh parsley a nd serv e imm ediately .

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    Cheese Ravioli with Fresh Vegetables

    Prep Time : 15 minutes

    Cook Time: 10 minutes

    Serving Size: 4

    Ingredients1 lb m ini round ch eese rav ioli, cooked according to

    package directions

    1 /4 cu p extr a v irgin oliv e oil

    1 clov e fresh g arlic, ch opped

    2 7 -oz jar s roasted red peppers, sliced in strips

    1 wh ole, medium fresh zucchini, sl iced in ha lf moons

    1 /2 cu p black oliv es, sliced

    1 cup chicken broth

    Grated Parm esan to taste

    Fresh chopped parsley for ga rn ish

    Salt an d freshly ground black pepper

    Procedures

    1 . HEAT olive oil over m edium heat in saucepan. Add roasted red pepper strips, zucchini

    m oons, garlic a nd black oliv es. Cook wh ile stirring for 2 m inutes or u ntil the zucchini

    reaches desired texture. A dd chicken broth a nd let sauce sim m er for 2 m inutes. Season w ith

    salt an d crack ed black pepper to taste.

    2 . DRAIN cooked rav ioli well. Toss ra v ioli in a sm all am ount of olive oil to prev ent sticking .

    Add cooked ra v ioli to sau ce. Blend well, allowin g sau ce to cov er ra v ioli.

    3 . PLACE sauced rav ioli on serv ing plate. Top with gra ted Parm esan cheese and parsley.

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    Cheese Ravioli with Mushroom Ragu

    Prep Time : 30 minutes

    Cook Time: 2 hours, 15 minutes

    Serving Size: 4

    Ingredients1 /2 cu p Spanish onions, diced

    1 /2 cup fresh car rots, diced

    1 /2 cup fresh celery , diced

    2 T bsp sweet butter

    6 oz pancetta, diced in 1 /4 cubes

    1 /2 lb beef tenderloin, diced in 1 /2 cubes

    6 ga rlic cloves, chopped

    1 /2 lb dom estic m ushr oom s, sliced

    1 /2 cu p shiita ke m ushr oom s, sliced & de-stemm ed

    1 /4 lb portobello m ushr oom s, cubed

    Salt an d freshly cracked black pepper to taste

    1 c u p dr y w hi t e w in e1 cup chicken broth

    1 4. 5 -oz can diced tom atoes

    1 /4 cu p sweet butter

    1 lb squa re ch eese rav ioli, cooked according to packa ge directions

    Parm esan cheese, grat ed

    Fresh par sley

    Procedures

    1 . MELT 2 T bsp butter in a heav y bottom roasting pan. A dd pancetta, beef, onions, carr ots,

    celery , and garlic. Brown on medium -high h eat while stirring for about 1 0 m inutes. Add

    m ushroom s and cook 5 m ore minu tes, then season w ith black pepper. Add wh ite wine,

    chicken broth and t om atoes.

    2 . SIMMERsauce on m edium heat a nd cook about 2 h our s, or u ntil m eat is tender. Add 1/4

    cup of chil led butter w hile stirring sauce u ntil butter is com pletely m elted. Taste and adjust

    seasoning w ith salt a nd pepper.

    3 . ADD cooked, drained ra v ioli to sauce an d stir to coat pasta . Place sau ced rav ioli on serv ing

    plate. Top with gr ated Parm esan a nd parsley .

    CHEF T IPS

    Substitute reconstituted dried porcini mushrooms for domestic mushrooms

    Substitute t hick bacon for pancetta

    Add roasted red peppers to sau ce

    Add capers or bla ck oliv es to sauce

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    Chianti Braised Short Ribs

    Prep Time : 30 minutes

    Cook Time: 3 hours, 30 minutes

    Serving Size: 4

    Ingredients3 lbs boneless beef short r ibs*

    Salt to taste

    Pepper to taste

    cup extra v irgin oliv e oil

    1 m edium y ellow onions, chopped

    4 lar ge garlic clov es, min ced

    2 cups Chiant i wine

    1 32 -oz can crushed tomatoes

    3 cups beef broth

    2 tsp fresh rosema ry , chopped

    *Your grocery store butch er can cut int o indiv idual ribs and de-bone

    Procedures

    1 . PA T short r ibs dry and season with salt and pepper.

    2 . COAT a lar ge, nonstick pan w ith olive oil. Sear th e short r ib pieces ov er m edium -high heat

    for a bout 2-3 m inutes on each side or u ntil brown. Tran sfer short ribs to a bowl.

    3 . ADD onions to pan and cook over m edium heat for approxim ately 3 m inutes. Once onions

    are tra nslucent, add garlic and cook for 1 m inute; do not brown . Add Chianti, rosem ary ,

    beef broth and tom atoes to the pan one at a t im e, allowing l iquid to partially eva porate

    before each a ddition (about 2 m inu tes).

    4 . RETURN short ribs to pan, including any juices tha t m ight ha v e accum ulated in the bowl.

    Cov er an d let simm er for 3 hours on low heat to com plete the bra ising process. Remov e

    short r ibs from pan a nd boil the l iquid un til it is reduced by ha lf, about 1 0 m inutes.

    5 . RETURN short r ibs to pan a nd heat th orough ly .

    6 . SERVE wit h potatoes or risotto and v egetables.

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    Chicken & Sausage Mixed Grill

    Prep Time : 1 hours

    Cook Time: 30 minutes

    Serving Size: 4

    IngredientsMarinade

    2 tsp red pepper oil

    2 Tbsp fresh rosema ry , chopped

    1 /2 cu p fresh lemon juice

    1 tsp salt

    3 bay leav es, broken into pieces

    2 la rge ga rlic cloves, pressed

    1 /4 cu p extr a v irgin oliv e oil

    Skewer

    2 lbs skinless, boneless chick en br easts (4 oz each )

    1 lb Italian sau sage l inks, m ild1 pt cherry tom atoes

    1 bag bam boo skewers, soaked in wa ter for at least 3 0 m inutes

    3 lem ons, cut in hal f

    Rosem ary sprigs (2)

    Procedures

    Marinade

    1 . MIX pepper oil , rosem ary , lemon juice, salt , bay leav es and pressed garlic in a lar ge baking

    dish.

    Skewer

    1 . CUT each piece of ch icken in h alf length -w ise. Thr ead each ch icken piece onto a skewer ; add

    a cherr y tomato to the end of each skewer. Place chicken skewers in the m arin ade and

    m arina te for at least 3 h our s.

    2 . BAKE sausage at 3 50 F for 2 0 m inutes. Cut each l ink into three pieces and set aside.

    3 . GRILL chicken u ntil juices run clear and pieces are completely cooked.

    4 . THREAD sausag e pieces on skewer . Grill un til sizzling an d juices ar e run ning .

    5 . PLACE cooked skewers on lar ge platter. Garn ish w ith r osema ry sprigs, lemon halv es and

    any remaining cherry tom atoes.

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    Chicken Castellina

    Prep Time : 25 minutes

    Cook Time: 25 minutes

    Serving Size: 4

    IngredientsSauce

    1 /4 cup pancetta (or bacon), diced

    6 Tbsp butter, cubed

    1 tsp gar lic, chopped

    cup su n-dried tom atoes, diced

    1 cups heav y cream

    1 cups milk

    1 oz cornstarch

    cup Parm esan cheese, gra ted

    cup sm oked Gouda cheese, chopped

    1 /4 t sp salt

    1 Tbsp fresh rosema ry , chopped8.5 oz can sliced ar tichokes, dra ined

    1 /4 tsp pepper

    cup mu shrooms, sliced

    1 1 /2 lbs pasta of choice, cooked according to packa ge directions

    Chicken

    1 1 /2 lbs skinless/boneless chicken br easts, cut in 1 - 1 pieces

    cup flour

    1 /2 t sp salt

    1 /4 tsp pepper

    3 Tbsp oliv e oil

    cup wh ite wine

    Fresh parsley , chopped (for ga rn ish)

    Procedures

    Sauce

    1 . SAUT pancetta (or bacon) in a 3-qt sauce pan or large pot, over m edium /high heat u ntil

    crisp and golden brown. Reduce heat, a dd butter and a llow it to melt. Add gar lic and sun-

    dried tom atoes. Saut for a pproxim ately one m inute, stirring frequently (do not brown ).

    2 . WHISKin cream , m ilk and cornstar ch. Raise heat to m edium /high . Whisk in Parm esan

    an d Gouda ch eeses. Once cheese m elts, add rem ainin g ing redients and brin g to a boil,

    stirrin g continu ously .

    3 . REMOVE from heat a nd let stand u ncovered.

    Chicken

    1 . MIX flour w ith salt a nd pepper. Coat ch icken in seasoned flour , shakin g off excess flour .

    2 . HEAT olive oil in large saut pan . Add chicken in a single lay er an d cook un til golden

    brown on both sides (approxim ately 7 m inutes total) . Juices should run clear.

    3 . ADD wine to chicken in pan (caut ion: there will be a low flam e in pan). Toss gently unt il

    wine is eva porated. Add sauce and bring to a boil on m edium /high heat.

    4 . TRANSFERdrained, cooked pasta to large platter. Evenly distribute ch icken and sauce

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    ov er pasta.

    5 . GARNISH with chopped parsley and serve.

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    Chicken Giardino

    Prep Time : 1 hour

    Cook Time: 25 minutes

    Serving Size: 4

    IngredientsSauce:

    1 Tbsp butter

    t sp dr y t hy m e

    tsp fresh rosema ry , finely chopped

    1 tsp gar lic pepper

    1 Tbsp cornstarch

    cup chicken broth

    cup water

    cup wh ite wine

    1 Tbsp milk

    1 tsp lemon juice

    Salt a nd pepper to taste

    Chicken:

    2 lbs boneless, skinless chicken breasts, sliced width -wise int o strips

    cup extra-virg in oliv e oil

    2 sm al l rosemary sprigs

    1 c lov e garl ic , finely m inced

    Juice of lemon

    Vegetables:

    cup extra-virg in oliv e oil

    bunch fresh a spara gus (rem ov e bottom inch of stem; cut rem ainder into 1 pieces)

    1 zucchin i, julienne cut1 y ellow sum m er squa sh, julienne cut

    2 r oma tom atoes, cut in to pieces

    red bell pepper, ju lienne cu t

    1 cup broccoli florets, blanch ed

    cup frozen peas

    1 cup spinach, cut in to pieces

    cup car rots, julienne cut

    1 lb farfalle pasta (bow ties), cooked according to package directions

    Procedures

    Sauce Preparation:

    1 . MELT butter in a sauce pan ov er m edium heat . St ir in th y m e, garl ic pepper a nd rosemary .

    Whisk to thoroughly blend and cook for 1 m inute.

    2 . COMBINE chicken broth, water, w ine, milk, and lemon juice in a m ixing bowl. Add

    cornstarch and w hisk until cornstarch h as dissolv ed and there are no lum ps.

    3 . ADD liquid m ixtu re to sau ce pan. Wh isk all ingredients together a nd brin g to a boil. Season

    with salt and pepper to taste, then r emov e from heat.

    Chicken & Vegetables Preparation:

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    1 . COMBINE all chicken ingr edients in a m ixing bowl and blend well.

    2 . MARINATE for 3 0 m inutes.

    3 . HEAT a saute pan ov er medium high h eat. Add cup extra v irgin oliv e oil .

    4 . SAUTE chicken strips unt il interna l temperatur e reaches 1 65 F.

    5 . ADD all v egetables and saut un til cooked through.

    6 . ADD cooked, drained pasta an d sauce to saut pan . Stir u ntil pasta is thorough ly coated

    with sauce.

    7 . TRANSFERto a serv ing platter and gar nish with ch opped parsley .

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    Chicken Gnocchi Veronese

    Prep Time : 30 min - 2 hrs , 30 m

    Cook Time: 20 minutes

    Serving Size: 4

    Ingredients cup extra v irgin oliv e oil

    1 small V idalia onion, chopped

    1 red bell pepper, sliced (julienned)

    zucch ini, sliced, (julienned)

    Salt to taste

    4 chicken breasts, sliced in strips

    2 sma ll bran ches rosema ry

    1 garl ic c lov e, minced

    Juice of lemon

    Veronese Sau ce

    1 cup Parm esan ch eese, grated cup ricotta ch eese

    1 4 f l oz heav y cream

    Gnocchi

    2 qt water

    6 oz all-pur pose flour

    2 eggs

    2 lbs russet potat oes

    2 tsp salt

    OR

    1 lb gnocchi (potat o dum plings), cooked according t o packa ge directions

    Procedures

    NOTE: You m ay m ake y our own g nocchi by following th e steps below, or y ou m ay purch ase

    them already m ade.

    Gnocchi

    1 . WASH potat oes and place in wa ter. Cook potatoes until soft (cook t im e w ill depend on size of

    potat oes). Rem ove potatoes from w ater an d cool in r efrigera tor.

    2 . PEEL cooled potatoes and push th em thr ough a fine grat er (rice gra ter) until m ashed; do

    not ov er-m ash potatoes or th ey will get tough.

    3 . COMBINE potat oes, flour an d eggs in a m ixing bow l. Mix w ell unt il doug h does not stick to

    han ds (add small a m ounts of flour at a t im e if needed).

    4 . DIVIDE doug h into 4 sections. Roll out each section into a long rope. Cut each rope into

    pieces. Push fork t ines on each piece for the cla ssic gn occhi appear an ce.

    5 . BRING wa ter to a boil in a sauce pot. Drop in gnocchi an d cook until th ey float.

    Chicken & Sauce

    1 . COMBINE gar lic, lemon juice, rosem ary and chicken slices in a m ixing bowl. Let mar inate

    for a t least 2 hours.

    2 . COMBINE Parm esan ch eese, ricotta cheese and heav y cream in a m ixing bowl and set

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    aside.

    3 . HEAT saut pan on m edium high . Add extra v irgin olive oil , onions, bell peppers, and

    zucchin i. Saute u ntil onions are tr anslucent (do not brown).

    4 . ADD m ar ina ted chicken slices an d cook until slices ar e brown on all sides an d intern al

    temperatu re is 1 65 F. Reduce heat an d add sauce mix ture. Bring to a simm er.

    5 . DRAIN cooked gnocchi and add to pan w ith ch icken, v egetables and sau ce. Stir to coat

    gnocchi with sauce.

    6 . SERVE gnocchi topped with extra Parm esan cheese.

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    Chicken Involtini with Sun-DriedTomatoes, Pine Nuts and Spinach

    Prep Time : 30 minutes

    Cook Time: 35 minutes

    Serving Size: 4

    Ingredients

    Stuffing

    1 /4 cu p sun -dried tom atoes

    2 Tbsp pine nuts, sl ightly toasted

    1 cup frozen spina ch, ch opped

    1 /2 cu p fontina ch eese, shr edded

    2 cups breadcrum bs

    1 Tbsp butter, melted

    1 Tbsp flat leaf parsley , chopped

    4 boneless chicken brea sts, with skin

    Salt to taste

    Black g roun d pepper to taste

    Procedures

    Pre-heat oven t o 40 0F.

    1 . COMBINE stuffing ing redients togeth er in a bowl. Set aside.

    2 . PLACE chicken breasts on a cutting board an d cov er with plastic wra p. With a m allet or

    the palm of your h and, sl ightly flatten out breasts.

    3 . SHAPE ha ndful of stuffing in to a ball an d place in center of each chicken breast.

    4 . WRAP breast around th e stuffing, startin g w ith one side. Roll the breast, tu cking th e

    opposite side under neath . Season top of chicken breast (skin side) wit h salt an d pepper.

    5 . ROAST in oven for 3 0-40 m inutes or u ntil chicken is fully cooked and juices run clear.

    Serv e im mediately .

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    Chicken Marsala

    Prep Time : 30 minutes

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients4 chicken breasts, boneless & skinless

    1 /2 cup flour

    Salt to taste

    Pepper to taste

    Dried oregan o to taste

    4 Tbsp oil

    4 Tbsp butter or m argar ine

    2 cu ps fresh mu shrooms, sliced

    1 cup Marsala wine

    Procedures

    1 . POUND chick en breasts between sheets of plastic wr ap un til about 1 /4 " th ickness.

    2 . COMBINE flour , salt, pepper and oregan o in a m ixin g bowl. Dredge chicken pieces in th e

    flour , shakin g off any excess.

    3 . HEAT oil and butter in a skil let ov er m edium heat. Cook chicken breasts on m edium heat

    for a bout 2 m inutes on th e first side, un til l ightly browned. Turn breasts ov er to cook other

    side, then a dd mu shroom s to skillet. Cook breasts about 2 m ore min ut es, un til both sides ar e

    lightly browned. Continu e to stir m ushroom s. Add Marsala wine a round chicken pieces.

    4 . COVERand simm er for about 15 m inutes.

    5 . TRANSFERto serv ing plate.

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    Chicken Milanese

    Prep Time : 30 minutes

    Cook Time: 25 minutes

    Serving Size: 4

    IngredientsSau ce & pasta:

    cup butter, u nsalted

    4 garlic cloves, minced (or 1 Tbsp)

    1 cup white wine

    1 /4 cup a ll-pur pose flour

    1 cup chicken broth

    1 c u p he av y c r eam

    1 cup Parm esan ch eese, grated

    tsp black pepper, to taste

    tsp salt

    8 cherry tom atoes, halv ed

    cup spinach , ch opped8 r oasted gar lic clov es, m inced (or 4 Tbsp)

    1 20 -oz packa ge tortelloni or tortellini, cooked according to package directions

    Chicken:

    4 boneless, skinless chicken br easts

    cup flour

    3 large eggs

    cup milk

    1 cup Panko breadcrum bs

    cup Parm esan cheese, gra ted

    3 tsp fresh parsley , chopped

    1 1 /2 tsp Italia n seasoning1 Tbsp ga rlic, chopped

    tsp black pepper

    4 Tbsp Colav ita Extra-Virgin Oliv e Oil

    4 lem on w edges

    Procedures

    1 . FLATTEN chicken breasts between 2 sheets of plastic wra p by pounding gently un til

    chicken is approxim ately thick.

    2 . WHISKeggs and m ilk together in a flat-bottom bowl.

    3 . MIX breadcr um bs, cheese, fresh parsley , Italia n seasonin g, ga rlic an d pepper. Tr an sfer to a

    flat plate.

    4 . DREDGE chick en in flour , coating both sides. Dip chicken pieces in egg m ixtu re, coating

    both sides. Dredge in brea dcru m b m ixtu re, coating completely on both sides. Set aside.

    5 . MELT butter in sauce pan over m edium heat .

    6 . ADD m inced garlic and saut for 1 m inute. A dd flour and stir w ell until well-blended.

    7 . ADD wh ite wine, chicken broth, h eav y cream and cheese. Bring to a boil. Reduce heat an d

    sim m er until mix tur e start s to thicken.

    8 . ADD roasted garlic, pepper an d salt. Stir un til well blended.

    9 . ADD tom atoes and spinach to sauce and allow to sim m er over low h eat for a bout 5 m inutes,

    stirrin g frequently .

    1 0. HEAT olive oil in fry ing pan ov er m edium -high heat. A dd breaded chicken to pan a nd cook

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    unt il both sides are golden brown a nd internal tem peratu re reaches 16 5 F.

    1 1 . ADD cooked, drain ed tortelloni pasta to sau ce and blend w ell.

    1 2 . TRANSFERchicken to a large platter an d serv e with hot, cream y tortelloni.

    1 3 . GARNISH with fresh parsley and lemon w edges.

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    Chicken with Lemon Sage Sauce

    Prep Time : 45 minutes

    Cook Time: 45 minutes

    Serving Size: 4

    IngredientsPICCATTA BATTER

    6 eggs, wh ole

    1 /4 cu p fresh parm esan ch eese, gra ted

    1 /4 cup fresh Rom ano cheese, gr ated

    2 T bsp fresh parsley , chopped (or 2 tsp dry )

    2 Tbsp fresh basil, chopped (or 2 tsp dry )

    CHICKEN

    4 ea 6 oz. ch icken br easts, boneless skinless, split

    2 cups flour , seasoned wit h salt a nd black pepper

    1 /2 cup oliv e oil (or as needed)

    LEMON SAGE SAUCE

    1 /4 cu p sha llots, finely chopped

    1 Tbsp ga rlic, chopped

    2 Tbsp fresh sage, finely chopped

    2 T bsp parsley , chopped (or 2 tsp dry )

    1 /4 cu p lem on juice

    1 Tbsp lem on zest

    1 /2 cup wh ite wine

    1 c u p he av y c r eam

    6 Tbsp unsalted butter , cold

    Salt a nd pepper to taste

    Procedures

    Pre-heat ov en to 35 0F.

    PICCATTA BATTER

    1 . COMBINE eggs, cheeses, parsley and basil together in a lar ge m ixing bowl.

    CHICKEN

    1 . POUND chicken breasts until thick. Dredge chicken in th e flour m ixtur e and dip it in

    th e Piccat a batt er; coat ev enly on both sides.

    2 . HEAT olive oil in a large skil let on m edium heat. Place chicken in the skillet and fry un til

    edges ar e golden brown on each side. Tran sfer chick en from skillet into a baking pa n.

    3 . BAKE in a 35 0F oven for 5 -6 m inutes, until juices run clear.

    SAUCE

    1 . DRAIN 3/4 of the oil from skil let and add th e shallots, garlic a nd herbs. Saute ov er m edium

    heat u ntil shallots are tra nsparent. Add lemon juice, lemon zest, wh ite wine an d reduce

    l iquid by 1 /2. A dd heav y cream and sim m er unt i l the sauce has thickened sl ight ly.

    2 . REMOVE pan from h eat an d wh ip in the cold butter. Season to taste with salt and pepper.

    SERVE

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    1 . POUR cup of sauce on plate and place chicken on top. Serv e imm ediately .

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    Conchiglie with Tomato & Basil

    Prep Time : 10 minutes

    Cook Time: 20 minutes

    Serving Size: 4

    Ingredients1 1 /2 lbs ripe v ine tom atoes, peeled, seeded & coar sely

    diced

    8-1 0 cloves garlic, peeled an d finely sliced

    1 /4 cu p red onion, ch opped

    1 /3 cu p extr a v irgin oliv e oil

    2 Tbsp unsalted butter

    Salt to taste

    Black pepper t o taste

    1 /4 cups fresh basil, coarse chopped + leav es for gar nish

    cup shr edded m ozzarella ch eese

    8 oz m edium -size shell pasta

    Im ported Parm igian o Reggian o cheese to sprinkle

    Procedures

    1 . HEAT oliv e oil and but ter in a skillet. Add sliced gar lic and onions. Sau te ov er low heat

    un til onions and gar lic tur n a ligh t golden brown. A dd diced toma toes an d cook together

    with g ar lic and onions for 5 m inu tes. Season with salt an d pepper to taste. Add chopped

    basil an d stir.

    2 . COOKpasta according to package directions and drain.

    3 . SERVE pasta in a soup plate or bowl and top with tom ato mix ture a nd freshly grat ed

    Parm igian o Reggian o cheese. Gar nish w ith fresh basil leav es an d shr edded mozzarella.

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    Fettuccine with Shrimp & Zucchini

    Prep Time : 20 minutes

    Cook Time: 20 minutes

    Serving Size: 4

    Ingredients1 lb fettuccine, dry

    1 /2 cu p extr a v irgin oliv e oil

    1 Tbsp ga rlic, chopped

    2 T bsp parsley , chopped

    1 zucchin i, medium cut into 2 x 1 /4 sticks

    1 lb shr imp, lar ge, peeled and deveined (with or

    with out t ails)

    1 c u p dr y w hi t e w in e

    3 /4 tsp black pepper

    3 /4 t sp salt

    4 Tbsp butter

    dash parsley , chopped8 lem on w edges

    Procedures

    1 . COOKfettuccin e according to packa ge directions.

    2 . HEAT oil in larg e saut pan over m edium heat w hile pasta is cooking. A dd chopped garlic

    and parsley; cook for 1 m inute. Add zucchin i and cook an other m inute. Add shrim p, wine,

    salt , pepper an d butter. Stir w ell and cook shrim p for 5 m inutes or u ntil they are n o longer

    opaque. Let sau ce sim m er to thicken slightly .

    3 . ADD drain ed pasta t o m ixtu re an d toss to blend all ingr edients. Season w ith salt an d pepper

    to taste.

    4 . TRANSFERpasta onto serv ing plat ter. Use tongs to pull shrim p and zucchin i to the top.

    Squeeze two lemon wedges ov er dish; ga rnish w ith r ema ining w edges and parsley .

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    Frittata Vongole

    Prep Time : 15 minutes

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients1 0 e g gs

    3 /4 cu p Fontin a ch eese, shredded

    1 cup Pecorino Rom ano cheese, freshly gra ted

    3/4 c u p he av y c r eam

    2 cups red-skinned potatoes, diced and cooked

    1 cup clam m eat, chopped

    2 T bsp fresh parsley , chopped

    4 Tbsp oliv e oil

    1 tsp salt

    Fresh gr ound pepper t o taste

    Freshly gr ated Pecorino Roma no cheese for ga rn ish

    Spring lettuce mixLem on wedge

    Procedures

    Pre-heat ov en to 35 0F.

    1 . BEAT the eggs in a large m ixing bowl, then stir in all ingredients except oliv e oil .

    2 . HEAT oil in a la rge skil let and pour in th e egg m ixtur e. With a fork or spatula, push edges

    of the frittata toward th e center un til m ost of the egg batter ha s set. Place skillet in th e pre-

    heated ov en and bake for 2 0-25 m inutes until firm. Cool 5 m inutes before un m olding.

    3 . SERVE from skil let or u nm old by r unn ing a spatu la un der frittata and sliding onto a

    serv ing platter. Slice frittata into wedges and serv e hot or at room temperatu re. Serv e with

    a bed of spring lett uce m ix w ith oliv e oil, lemon juice a nd salt & pepper. Gar nish w ith

    Pecorin o Rom an o ch eese.

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    Gamberoni All'Aglio

    Prep Time :

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients2 Tbsp oliv e oil

    1 m edium onion, ch opped

    3 garlic clov es, crushed

    1 /4 t sp cru shed red peppers

    1 1 /2 lbs medium fresh shrim p, shelled, tails

    removed

    1 stick butter

    1 /2 cup wh ite wine

    3 Tbsp parsley , finely chopped (1 Tbsp dry )

    Salt a nd pepper to taste

    8 oz an gel ha ir pasta, cooked according t o packa ge directions

    Procedures

    1 . HEAT oil in a sau t pan. A dd onion an d sau t 2 m inu tes. Add garlic a nd red pepper; do not

    brown gar lic. Saut 1 m inute. Add shr imp, cook 1 -2 m inutes.

    2 . ADD butter, win e, parsley , salt and pepper. Sim m er until sauce thickens slightly & shrim p

    tu rn fr om opaque to pink.

    3 . PLACE cooked, drained pasta on lar ge platter. Ev enly distribute shrim p and sau ce ov er

    pasta an d serve im mediately .

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    Gnocchi with Spicy Tomato and WineSauce

    Prep Time : 15 minutes

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients

    2 Tbsp extra v irgin olive oil

    6 clov es fresh gar lic

    1 pinch chili flakes

    1 c u p dr y w hi t e w in e

    1 cup chicken broth

    2 1 4.5 -oz cans tom atoes

    1 /2 stick sweet cream butter, chil led, cut in to 1 cubes

    1 /2 cu p freshly gra ted parm esan ch eese

    Salt to taste

    Freshly gr ound black pepper to taste

    2 lb gn occhi (potat o dum plings), cooked according t o packa ge directionsFresh ch opped basil to taste

    Procedures

    1 . SAUTE oliv e oil , garlic and chili flakes in a pan on m edium heat un til garlic turn s a l ight

    golden brown . Add white wine and chicken broth and simm er about 1 0 m inutes.

    2 . REDUCE wine an d broth by half, add tom atoes and continu e to sim m er for 3 0 m inutes.

    3 . PUREE ha lf of the sauce in blender w ith bu tter a nd Parm esan cheese. Season to taste with

    salt and pepper. Remov e sauce from blender and stir in w ith other h alf of sauce th at w as not

    pureed.

    4 . REMOVE gnocchi from boiling wa ter, drain and m ix with sauce.

    5 . SERVE gn occhi topped with Parm esan ch eese and basil.

    CHEFS T IP:

    *Add cream to sauce to add rich ness

    *Add v egetables of choice to sau ce

    *Add sauted chicken strips to sauce

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    Grilled Shrimp Caprese

    Prep Time : 1 hour, 30 minutes

    Cook Time: 20 minutes

    Serving Size: 4

    IngredientsMarinated Tomatoes:

    1 1 /2 lbs Rom a tom atoes, cored* and cut int o 1

    pieces

    20 m edium fresh basil leav es, stem s rem oved and

    cut into 1 pieces

    2 Tbsp extra-vir gin olive oil

    1 Tbsp garlic, minced

    1 tsp Italia n seasonin g

    Salt to taste

    2 Tbsp butter

    1 /2 cup wh ite wine1 1/ 2 c u ps heav y c r eam

    1 cup Parm esan ch eese, grated

    1 lb capellini (an gel hair ) pasta, cooked according to packa ge directions

    2 cups m ozzarella ch eese, shredded

    1 lb 26/30 or 21 /25 shrim p, peeled and deveined

    *Chefs Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on

    each tomato.

    Procedures

    Preheat broiler.

    1 . COMBINE toma toes, basil, oliv e oil, gar lic, Italia n seasoning an d salt in a lar ge bowl a nd

    blend thoroughly . Cov er, set aside and m arina te for at least 1 hour.

    2 . HEAT a larg e, nonstick skil let over m edium heat. Add butter and let melt. Stir in wh ite

    wine an d bring to a boil . Add heav y cream and Parm esan ch eese and bring to a sim m er. Let

    sauce r educe to desired consistency .

    3 . ADD cooked, dra ined pasta a nd m ar ina ted tom atoes to skillet. Stir to thoroug hly coat pasta

    with sauce.

    4 . TRANSFERpasta and sau ce to serv ing platter and top with m ozzarella ch eese.

    5 . GRILL or SAUTE shrim p until interna l temperatu re reaches 1 5 0F and set aside.

    6 . PLACE serv ing platter in broiler for 2 -3 m inutes, or u ntil cheese has m elted.

    7 . TOP pasta with cooked shr imp a nd serv e.

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    Linguine in Saffron Sauce

    Prep Time : 15 minutes

    Cook Time: 45 minutes

    Serving Size: 4

    Ingredients1 lb linguin e, cooked according to packag e directions

    SAFFRON SAUCE

    1 0 cups chicken broth (2 1 /2 qts)

    1 sma ll pinch of saffron

    2 tsp tarrag on

    1 c u ps heav y c r eam

    1 /4 lb sweet butter

    Fresh parsley , chopped

    Procedures

    1 . PLACE chicken broth in a saucepot and bring to a sim m er.

    2 . CHOP saffron car efully and add it to broth a long w ith th e tarr agon. Let broth reduce to 1/3

    qua rt. A dd cream and reduce sauce to desired consistency . Strain the sauce an d add butter

    a l itt le at a t im e.

    3 . HOLD sauce until r eady to serv e. Add drained pasta to sauce and stir to thorough ly coat.

    4 . TRANSFERto large platter and garn ish w ith chopped parsley . Serv e imm ediately .

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    Linguine with Anchovies and Mussels

    Prep Time : 30 minutes

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients1 /2 cu p extr a v irgin oliv e oil

    2 Tbsp fresh gar lic, minced

    cup (2 oz) anch ovy fillets packed in oliv e oil, drain ed

    2 lbs mu ssels, in-shell (rinsed and clean ed)

    1 cup white wine

    1 lb l ingu ine pasta

    1 /2 cup pine nu ts, toasted

    1 /4 cu p chopped par sley

    Procedures

    1 . HEAT olive oil in large skil let over low h eat. Add gar lic and an chovies. Stir a nd saut un til

    garlic tu rns l ight golden brown and a nchov ies dissolv e and tu rn to paste. Add mussels and

    wh ite wine. Increase heat to m edium . Cov er an d simm er un til m ussels open, stirring

    frequently .

    2 . COOKlingu ine according to package directions an d dra in. Mix pasta into skillet with sauce.

    3 . TRANSFERto large servin g platter. Garnish with toasted pine nuts and parsley . Serv e

    immediate ly.

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    Linguine with Kalamata Olives andProsciutto

    Prep Time :

    Cook Time: 1 hour

    Serving Size: 4

    Ingredients

    8 oz l ingu ine

    4 Tbsp oliv e oil

    3 Tbsp chopped prosciutto

    1 Tbsp chopped gar lic

    1 /2 cup w ild mu shroom s**, sl iced

    2 Tbsp kalam ata oliv es, pitted and chopped

    1 Tbsp green oliv es, pitted an d chopped

    2 Tbsp chopped Italia n parsley

    1 /4 cup red wine

    2 cups herb tom ato sau ce

    1 Tbsp Parm esan ch eese, shr edded

    Procedures

    **Note: For wild mu shrooms y ou ma y use portabella, oy ster, or th e dried m ixed exotic. If using

    dried m ushroom s, soak in water ov ernight a nd boil in water for an hour th e next day to ensure

    they will be tender.

    1 . COOKlinguine according to package directions.

    2 . HEAT oil in a saut pan wh ile pasta cooks. Add prosciutto, gar lic, and m ushroom s. Saute

    for 1 2 m inutes, until y ou ca n smell the gar lic. Add oliv es and 1 Tbsp chopped parsley .

    Add wine an d reduce by 1 /2. A dd tom ato sau ce and bring to a boil .

    3 . DRAIN pasta and a dd to saut pan. Toss to thorough ly coat pasta with sauce.

    4 . TRANSFERto large serv ing platter. Top with shredded parm esan ch eese and rem aining

    fresh ch opped parsley . Serv e imm ediately .

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    Linguine with Mixed Sweet Peppers

    Prep Time : 15 minutes

    Cook Time: 15 minutes

    Serving Size: 4

    Ingredients1 lb linguine

    1 cup red bell peppers, cut 1 " x 1 "

    1 cup y ellow bell peppers, cut 1 " x 1 "

    1 cup plum tom atoes, seeds and jelly rem oved, cut 1 " x 1 "

    4 m edium garlic clov es, peeled and finely chopped

    4 Tbsp fresh basil, finely chopped

    3 Tbsp extra v irgin olive oil

    1 /2 cu p(s) Parm esan ch eese, freshly gra ted

    Procedures

    1 . PREHEAT heav y skil let over m edium heat; add olive oil and saut garlic un til just wh ite.

    Add all ingr edients (except pasta a nd Parm esan cheese) and saut, stirring constantly unt il

    peppers are c risp tender.

    2 . COOKpasta acc ording to packa ge directions.

    3 . ADD pasta and Parm esan cheese to saut pan ; stir to blend well with v egetables. Add salt

    an d fresh g roun d pepper to taste.

    4 . TRANSFERto large serv ing platter. Serv e im m ediately .

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    Lobster Spaghetti

    Prep Time : 30 minutes

    Cook Time: 40 minutes

    Serving Size: 4

    Ingredients2 lobsters (1.5 lbs each)

    2 Tbsp Extr a-v irgin oliv e oil

    1 m edium y ellow onion, diced

    1 Tbsp ga rlic, chopped

    1 /8 t sp crushed red pepper

    1 cup white wine

    cup sherr y

    1 6-oz pack fr esh spinach

    3 roma tom atoes, diced

    1 /2 stick cold butt er, cu t into pieces

    Sea salt to taste

    Pepper to taste1 2 oz spagh etti, cooked according to packa ge directions

    Procedures

    1 . HEAT wa ter in a v ery large stock pot unt il boiling.

    2 . PLACE 1 lobster, head first, into boiling w ater . Allow to boil for 1 0 m inu tes. Rem ove from

    water an d allow to cool slightly . Repeat pr ocess for other lobster. Once lobsters ar e cool

    enough to handle, cut lobsters in ha lf length wise.

    3 . COMBINE onion, garlic and extra v irgin oliv e oil in a separate large pan. Simm er for 5

    m inutes. Add crushed red pepper, w hite wine, sherry and th e halv ed lobsters. Cov er and

    allow t o sim m er for 1 5 m inutes. Remov e lobster from sauce.

    4 . TWIST off two front claw s where th ey join th e body . Using th e back of a knife, crack claw s

    and remove m eat from tai l and body.

    5 . ADD spinach, tomatoes and but ter to sauce. Bring to a boil and allow to sim m er for 1 0

    m inutes. Add lobster ta il and claw m eat. Allow to cook for 5 m inutes. Season to taste with

    salt an d pepper.

    6 . COAT cooked, drained pasta w ith sau ce, tra nsfer to lar ge bowl (or indiv idual dishes), top

    with lobster an d rem aining sauce. Garn ish w ith lobster shells.

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    Meat Ravioli with Bolognese Sauce

    Prep Time : 25 minutes

    Cook Time: 1 hour, 30 minutes

    Serving Size: 4

    Ingredients2 Tbsp oliv e oil

    1 onion, finely chopped

    1 carrot, finely chopped

    1 celery stalk, finely chopped

    2 garlic cloves, finely chopped

    lb groun d beef

    6 oz Italia n sau sage, skinned

    1 cup red wine

    1 8 oz can cr ushed toma toes, chopped (groun d)

    1 tsp fresh r osem ary , chopped (1 /4 tsp dry )

    1 tsp fresh sage, chopped (1/4 tsp dry )

    Salt to tastePepper to taste

    2 4 beef-filled ra v ioli, cooked according t o packa ge directions

    2 cups m ozzarella ch eese, shredded

    Procedures

    1 . HEAT oil in a larg e pan. Add celery , carr ot, onion, garlic and cook about 5 m inutes. Add

    m eat and cook 1 0 m inutes ov er m edium heat, stirring occasionally .

    2 . DEGLAZE pan w ith w ine; let reduce. Add tomatoes and rem aining ingredients and stir.

    Sim m er for about 1 hour.

    3 . PLACE cooked rav ioli in a single lay er in a la rge bak ing dish. Pour hot Bolognese sauce ov er

    rav ioli. Place shredded mozzarella ev enly ov er sauce.

    4 . PLACE rav ioli in a broiler u ntil cheese is melted and bubbly .

    5 . SERVE immediate ly.

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    Milanese Style Penne

    Prep Time : 15 minutes

    Cook Time: 15 minutes

    Serving Size: 4

    Ingredients8 oz sweet Italian sausage, casing rem ov ed

    1 1/ 2 c u p he av y c r eam

    1 lb penne r igat e pasta, cooked according t o packa ge directions

    1 /3 cu p Parm esan ch eese

    Salt a nd pepper to taste

    Fresh parsley , chopped

    Procedures

    1 . BROWN sausag e in a pre-heat ed pan . Dra in fat an d set sausage aside.

    2 . ADD cream to the hot pan an d continu e to cook over low heat for 4 m inutes. Add saffron

    an d reduce sauce to the desired consistency .3 . CHOP sausage a nd add it to sauce.

    4 . REMOVE cooked pasta from pot, retain ing a portion of the w ater. Imm ediately add pasta to

    sauce and season w ith Parm esan cheese, salt and freshly crushed black pepper. (Thin sau ce

    with pasta wa ter if needed.)

    5 . TRANSFERto large serv ing platter, ga rnish w ith chopped par sley and serve.

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    Orecchiette with Red Pepper Pesto

    Prep Time : 20 minutes

    Cook Time: 10 minutes

    Serving Size: 4

    Ingredients cup waln ut pieces

    1 2 oz canned roasted red peppers, drain ed

    cup grat ed Parm esan cheese

    1 cup fresh basil leav es, wa shed and dried

    1 /2 cu p Italian par sley leav es, wa shed and dried

    2 clov es peeled gar lic

    cup oliv e oil

    1 lb orecch iette pasta

    4 Tbsp unsalted butter (optiona l)

    Toasted wa lnu ts, coar sely chopped

    1 2 fresh basil leav es, wa shed, dried, and cut in thin strips

    Procedures

    Pre-heat ov en to 35 0F.

    TOASTED WALNUTS

    1 . PLACE wa lnuts on sheet tray . Bake in 35 0F ov en for 1 2 m inutes.

    RED PEPPER PEST O

    1 . COMBINE red peppers, toasted waln ut s, par m esan cheese, basil, parsley an d gar lic in a food

    processor. With m otor ru nning , slowly add oliv e oil and process until m ixtur e form s a

    coarsely chopped paste.

    FINAL PLAT ING

    COOKorecchiette pasta according to package directions. Drain pasta, reserv ing 1 /2 cup

    cooking liquid, a nd retu rn pasta to pot. Heat r ed pepper sauce in a sauce pot, stir in butt er (if

    using) an d reserv ed cooking l iquid. Cook just u ntil sauce is heated thr ough . Stir in pasta and

    coat w ith sauce.

    TRANSFERpasta to serv ing plates and top each w ith toasted w aln ut pieces an d shr edded

    basil.

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    Pasta Florentine

    Prep Time : 15 minutes

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients1 c u p he av y c r eam

    1 /2 cu p chicken broth

    1 2 oz sliced mushr oom s

    1 1 /2 cu ps frozen peas

    3 clov es gar lic

    1 /4 cu p extr a v irgin oliv e oil

    4 oz ha m (Black Forest if possible), ju lienned

    1 /4 cu p chopped par sley

    8 oz pasta (y our fav orite sha pe), cooked according t o packa ge directions

    Grated Parm esan cheese for gar nish

    Salt a nd pepper to taste

    Fresh parsley , chopped

    Procedures

    1 . HEAT extra v irgin oliv e oil and garlic in a saut pan ov er m edium -low h eat. Once garlic

    starts to sizzle, add m ushroom s. Saut 2-3 m inutes. Add heav y cream and chicken broth

    and bring to a boil . Allow to slightly reduce, for about 1 0 m inutes. Add ham , peas and

    parsley and cook 4 m inutes.

    2 . RETURN cooked, drained pasta t o pot and add sauce. Cook u ntil sau ce sim m ers and coats

    the pasta.

    3 . REMOVE pot from h eat and stir in g rat ed Parm esan. Toss gently to com bine.

    4 . TRANSFERto large serv ing platter. Gar nish with chopped parsley and serv e.

    Chefs Tip: Use a sma ll am ount of salt . The parm esan cheese natu rally contains salt .

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    Penne Pasta with diced tomato and freshRicotta cheese

    Prep Time : 15 minutes

    Cook Time: 30 minutes

    Serving Size: 4

    Ingredients

    4 m edium fresh ripe tom atoes

    8 ba sil leav es, chopped

    cup extra v irgin oliv e oil

    1 cup fresh r icotta ch eese

    1 /2 tsp ma rjoram , chopped

    1 2 oz penne riga te pasta, cooked according to pack age

    directions

    1 /4 cup Rom ano cheese, grated

    1 lar ge gar lic clov e, peeled an d chopped

    Salt to taste

    Fresh groun d black pepper to tasteFresh parsley , chopped

    Procedures

    1 . CUT a shallow X on t he bottom of each tom ato. Place tomatoes into boiling w ater a nd

    blanch for 1 5 seconds. Im m ediately cool in ice w ater.

    2 . REMOVE core, skin a nd seeds from t oma toes an d dice. Place in a bowl and a dd 1/4 cu p of

    oliv e oil, ch opped basil an d chopped garlic.

    3 . BLEND ricotta ch eese with ch opped m ar joram ; season to taste wit h salt an d pepper.

    4 . TOSS tomato m ixtur e in a h ot skil let . When m ixtur e is hot, stir in Ricotta ch eese blend.

    5 . ADD hot, drained pasta to tom ato/cheese m ixtur e. Stir to thorough ly blend. A dd salt a nd

    pepper to taste. Top with Rom an o cheese and ch opped par sley .

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    Penne Romana

    Prep Time : 15 minutes

    Cook Time: 15 minutes

    Serving Size: 4

    IngredientsRoma na Sauce

    1 /2 cu p extr a v irgin oliv e oil

    3 /4 cu p y ellow onion, chopped in 1 /4 pieces

    1 /2 tsp crush ed red pepper

    1 Tbsp garlic, minced

    2 cups white wine

    2 tsp rosema ry , chopped (1 /2 t sp dry )

    1 Tbsp parsley , chopped (1 /4 tsp dry )

    Salt to taste

    2 1 /2 Tbsp corn starch

    2 cups chicken broth

    Pasta

    1 Tbsp extra v irgin oliv e oil

    2 cups green beans, blanched

    1 cup tomato, diced

    4 cups Roman a sau ce (see abov e)

    4 cups penn e pasta, cooked according to packa ge directions

    3 Tbsp Roma no cheese

    3 Tbsp Parm esan cheese

    Procedures

    1 . HEAT oil in a sm all saucepan at m edium -high heat. A dd onions and crushed red pepper.

    Cook u ntil soft , about 5 m inutes, stirring frequently . Add m inced garlic an d cook for one

    m inute. Whisk in wine, rosem ary , parsley a nd salt .

    2 . WHISKcornstar ch a nd chicken broth in a separa te bowl. A dd mixtu re to sauce a nd stir

    well. Brin g to a boil an d set aside.

    3 . HEAT saut pan over m edium high heat. A dd green beans and tomat o and cook for 1

    m inute. A dd Rom ana sauce and cooked, drain ed penne pasta. Add Rom ano an d Parm esan

    cheeses. Stir w ell to ensure pasta is complete


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