Monday, 4 February 2008

Penne Rustica

Gratinata sauce (use 4 1/2 cups):

2 tsp butter
2 tsp garlic
1 tsp Dijon mustard
1 tsp dill
1 tsp chopped rosemary
1 cup Marsala wine
¼ tsp cayenne pepper
8 cups heavy cream

Penne Rustica:
1 oz pancetta or bacon
8 shrimp, peeled, devined
12 oz grilled chicken breasts sliced
16 oz penne pasta
3 tsp pimiento, chopped
6 oz butter
1 tsp chopped shallots
1 cup parmesan cheese
pinch salt & pepper
½ tsp paprika

For Gratinata Sauce:
Saute butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients, reduce by half of the original volume.Set aside.

For Penne Rustica:
Saute pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup parmesan cheese. Simmer until sauce thickens. In a large bowl, combine shrimp& chicken mixture with the cooked pasta. Pour into a large casserole dish or roaster. Top with remaining cheese, pimientos and sprinkle with paprika. Bake at 475 degrees for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig. Best Blogger Tips

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