I don't care much for chain restaurants and hadn't been to an Olive Garden
in at least 10 years. Our experience last weekend at the one next to our
hotel in Huntsville was pretty good. The food was good, the server was
excellent. I ordered the minestrone as a substitute because I don't like
salads. John had salad and their stuffed chicken marsala with garlic mashed
potatoes. I had crab and shrimp ravioli. Darned tasty stuff.
The server overheard me talking about recreating some of this at home.
Minestrone is easy but I really liked the taste of this. Without a word he
brought me a booklet with some of their Tuscany recipes. I just got home
yesterday so I haven't tried them but I thought I'd share a couple with you.
These aren't from a "copycat" site.
Risotto with Spring Vegetables
1/4 c. extra virgin olive oil
1 c. yellow onion, finely diced
2 c. arborio rice
1/2 c. dry white wine
8 cups chicken broth
1/2 lb. asparagus, bottom ends removed
1 medium yellow squash
1 c. peas, frozen
1/2 c. butter
1-1/2 c. Parmesan cheese
Freshly chopped parsley
Simmer broth in a medium saucepan; set aside. In a stockpot, heat oil over
medium heat. Add onions; cook 3 minutes or until soft. Add rice and coat
thoroughly; cook 1 minute. Add wine to rice mixture and stir until
absorbed. Add 1/2 cup of broth to the mixture. Stir frequently to avoid
sticking. Once absorbed, add another 1/2 cup of broth; stir frequently.
Repeat process until 4 cups of broth have been absorbed. While the rice
mixture is cooking, cut the asparagus into 1-inch pieces. Cut the squash
into 1-inch by 1/4-inch sticks. Add the squash, asparagus and peas to the
BROTH pot. Cook 3 minutes. Remove the vegetables and add to the rice
mixture. Add broth 1/2 cup at a time until desired creaminess. When the
broth is absorbed into the rice mixture, add butter and cheese. Salt &
pepper to taste. Sprinkle with parsley. Finished risotto is creamy and the
rice is firm.
Cook time: 30 minutes. Serves 6
Fettucini with Shrimp and Zucchini
1 lb. Fettucini, dry
1/2 c. extra virgin olive oil
1 Tbs. garlic, chopped
2 Tbs. parsley, chopped
1 medium zucchini
1 lb. large shrimp
1 c. dry white wine
3/4 tsp. salt
3/4 tsp. black pepper
4 Tbs. butter
6 lemon wedges
chopped parsley for garnish
Cut zucchini into 2-inch by 1/4-inch sticks. Peel and devein shrimp. Cook
fettucini per package directions. While pasta is cooking, heat oil in a
large saute pan over medium heat. Add the chopped garlic and parsley. Cook
for 1 minute. Add zucchini. Cook additional minute. Add the shrimp, wine,
salt, pepper and butter. Stir well and cook shrimp about 5 minutes or until
they are no longer opaque. Add the drained pasta to the mixture and toss to
mix. Season with additional salt & pepper to taste. Use tongs to pull the
pasta and veggies onto the serving platter. Squeeze two lemon wedges over
the dish; garnish with parsley.
Cook time: 20 minutes. Serves 4
Jill
--
I used to have a handle on life...but it broke off.