FLOUNDER MILANESE
Steps:
- Preheat the oven to 250 degrees F and place a sheet pan in the oven.
- Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
OLIVE GARDEN PENNE MILANESE
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown sausage in a pre-heated pan. Drain fat and set sausage aside.
- Add cream to the hot pan and continue to cook over low heat for 4 minutes. Add saffron and reduce sauce to the desired consistency.
- Chop sausage and add it to sauce.
- Remove cooked pasta from pot, retaining a portion of the water. Immediately add pasta to sauce and season with Parmesan cheese, salt and freshly crushed black pepper. (Thin sauce with pasta water if needed.).
- Transfer to large serving platter, garnish with chopped parsley and serve.
OLIVE GARDEN PENNE SENESE
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.
- Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.
- Add cooked, drained pasta to pan with sauce. Toss well.
- Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.
Nutrition Facts : Calories 2248.3, Fat 173.7, SaturatedFat 84.3, Cholesterol 462.2, Sodium 2510.5, Carbohydrate 113, Fiber 13.9, Sugar 3.9, Protein 61.6
OLIVE GARDEN PASTA SIENA
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Spaghetti
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a small sauce pot. Add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil.
- Add remaining ingredients except basil. Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well. Remove Siena sauce from heat. Serve over your favorite pasta. Garnish with chopped basil, if desired.
Nutrition Facts : Calories 679.6, Fat 11.1, SaturatedFat 1.6, Sodium 767.8, Carbohydrate 117.8, Fiber 10.6, Sugar 20.3, Protein 20.1
OLIVE GARDEN PENNE PASTA W/ TOMATOES AND RICOTTA
If you love ricotta and penne, this dish is perfect! I wanted to post in case anyone else wanted to try, plus, you can see the nutritional information. This makes a great somwhat lighter tasting dinner or a great lunch. I would recommend that if you want a little kick add a few dashed of red pepper flakes or a little bit of cayenne pepper. otherwise serve with a great salad and some garlic rolls.
Provided by FoodieFoodie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
- Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
- BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
- Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
- ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.
Nutrition Facts : Calories 623.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 46.1, Sodium 232.9, Carbohydrate 71.6, Fiber 4.5, Sugar 5, Protein 23.9
OLIVE GARDEN PENNE ROMANA ( COPYCAT )
Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England!
Provided by Sharon123
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Romana Sauce:.
- Heat the oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for about 1 minute. Whisk in wine, rosemary, parsley and salt.
- In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
- Pasta:.
- Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.
- Serve hot. Enjoy!
Nutrition Facts : Calories 760.3, Fat 32.2, SaturatedFat 5.6, Cholesterol 7.5, Sodium 691, Carbohydrate 97.2, Fiber 14.2, Sugar 5, Protein 14.3
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20 COPYCAT OLIVE GARDEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (6)Published 2021-03-18Category Copycat Recipes, Recipe Roundup
- Olive Garden’s Alfredo Sauce. Put down that jar of sauce and step away! If you’re making alfredo, it really should be from scratch, and it really should be this Olive Garden recipe.
- Olive Garden Chicken Gnocchi Soup. As if this creamy chicken soup isn’t already decadent enough, they went and threw in some pillowy gnocchi too! Genius!
- Olive Garden Chicken Marsala. Chicken and mushrooms are a classic combination ,but add in some white wine, and you’ll have a winner! The chicken will cook in the pan along with the mushrooms and white wine, soaking up all that flavor to make every bite juicy and bursting with flavor.
- Olive Garden Chicken Scampi. This one of the prettiest dishes on this list! The colors are amazing, and I love how simple it is. Rather than a heavy sauce, you get so much from the wine, cheese, and cream, without needing to drown the pasta.
- Breadsticks Recipe (Olive Garden Copycat) How many times have you been to the Olive Garden and not had a refill of the breadsticks? Never, is my guess!
- Olive Garden Toasted Ravioli. I know these are on the appetizer page, but I’ll often order them as my main course. You can make these at home using ready-made ravioli and breadcrumbs.
- One-Pot Olive Garden Zuppa Toscana Soup. Soup has never looked so good! Did you know that this dish has bacon and sausage in the mix? Not to mention the potatoes, garlic, and creamy sauce.
- Pasta e Fagioli Soup (Better than Olive Garden’s) This hearty soup is full of pasta and beef, and will fill you up right until dinner. I like to think of it as an Italian chili since there’s chopped tomatoes, veggies, and plenty of beans.
- Olive Garden Salad Recipe. I have to admit that I’ve never had the Olive Garden salad before. If I’m eating at a restaurant, you’d better believe I’m ordering something bad for me!
- Olive Garden Shrimp Scampi Copycat Recipe. Is there anything more appealing than a plate full of bright pink shrimp? They’re just so juicy and meaty, and they pair with everything from pasta to grits.
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