Seafood Rustica Recipes

CASSATA RUSTICA

Steps:

• Mix together the ricotta, chocolate, candied fruit and 4 tablespoons of the granulated sugar in a mixing bowl, and then spread evenly into the pie crust. Lay slices of sponge cake on top of the filling close to the crust. Heat 1/2 cup water in a saucepot, and then remove from the heat and stir in the remaining 1 tablespoon granulated sugar and the rum. Lightly coat the sponge cake with the rum water using a pastry brush. Place a plate on top of the cake and then invert and sprinkle with the icing sugar. Refrigerate 1 hour and serve.

ROMANO'S MACARONI GRILL PENNE RUSTICA

Steps:

• 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.

POLLO LIMONE RUSTICA

Steps:

• Cook pasta according to package directions.
• Pre heat oven to 425.
• While pasta cooks, in a large sauce pan heat butter until melted, saute garlic until slightly brown.
• Add broth, wine and lemon juice to deglaze the pan.
• heat liquids to a boil. Allow to boil 1 minute. Turn down heat and allow sauce to simmer long enough to reduce the sauce the 1/2 of the original amount.
• When pasta is done cooking, drain, and set aside.
• When sauce is reduced remove from heat and add cream, salt and pepper. Taste sauce. Add more cream, seasonings and lemon as desired. Sauce should be lemony.
• Add chicken and 1/4 cup parmesan and return to heat. Warm until hot but do not allow the cream the boil.
• Add chicken and sauce to pasta. Toss to coat.
• Add spinach and toss long enough to very slightly wilt, the spinach should still be slightly crunchy.
• Transfer to a slightly greased baking dish. Sprinkle with additional parmesan.
• Bake for 10-12 minutes until top is slightly browning.
• Enjoy.
• Can top with lemon zest from lemons used for juicing if desired.