Maggianos Little Italy Italian Trifle With Seasonal Fruit Recipes

MAGGIANO'S LITTLE ITALY ITALIAN SALAD RECIPE - (4.6/5)

Steps:

• In large skillet, heat corn oil and add prosciutto. Cook until it turns brown and curls. Drain on paper towel (and hide from the men in your family) For dressing, in med bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined, then whisk in oil in thin stream. Add pepper and oregano, whisking again. Adjust seasoning to taste, adding more garlic or sugar if necessary. Refrigerate until serving. Place lettuce and the rest of the ingredients (except prosciutto) in large bowl and toss. Add enough dressing to lightly coat and toss and top with the proscuitto. Refrigerate any extra dressing.

MAGGIANO'S LITTLE ITALY ITALIAN TRIFLE WITH SEASONAL FRUIT

Steps:

• Pastry Cream:
• In a stainless steel pot, scald milk by heating until skin forms on top.
• Meanwhile, whisk together yolks and sugar well.
• Add cornstarch and whisk. Once milk is scalded, slowly pour into egg mixture while whisking.
• Once incorporated, pour back into pot and put over low heat while whisking. Cook mixture just until it gets thick and comes to a boil.
• Remove from heat immediately and pour into metal bowl. Whisk vanilla extract and cover directly with plastic wrap. Let cool several hours or overnight.
• In a small mixer, whip cream and sugar until stiff. Fold into cooled pastry cream mixture.
• Assembly:
• Mix all fruit together in a bowl.
• In a sundae glass, place one cake cube on the bottom.
• Top with two ounces of cream mixture. Top with two ounces of fruit plus place for more cubes of cake on top of cream mixture and press slightly.
• Top with three ounces of cream mixture.
• Reserve remainder of fruit as a garnish.

MAGGIANO'S LITTLE ITALY CHICKEN ASIAGO SOUP (COPYCAT)

Steps:

• In large pot over medium-high heat, heat oil.
• Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
• Saute until vegetables are tender. Add rosemary and cook briefly.
• Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
• Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
• To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.