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Showing 1-3 of 3
on November 30, 2008
3 Stars, excellent restaurant-quality taste, but ingredients listing and directions need improvement. If begin with cooked chicken tenders, the chicken would be way overcooked by serving time; restaurant's version of recipe given to Sun Times newspaper October 14, 1998 (http://www.suntimes.com/recipes/pasta/47761,macaronirosa.recipe#) clarifies preparation of ingredients, and pares down amounts for brushetta to amount actually needed for the recipe. After adding in marinara sauce and cream, this should be brought just to a boil and then lowered to a simmer and covered for about 10 minutes to help the sauce reduce by a third efficiently. I lowered fine mesh colander with pasta and broccoli into boiling water for 3 seconds, allowing me to remove all completely for final draining. This was so good I will experiment with more diet-conscious versions, but if they aren't as good, I guess I'll just have to make an exception! By the way, my photo shows the entire recipe, piled on a 12" x 12" plate -- does that look like just 2 servings to you??? This amount is what the restaurant calls a small order for 2 (maybe 3) people, but this will feed at least 5 people. I'm more likely to increase the proportion of chicken next time, since I can't eat all that pasta. Because I had 8 ounces of farfalle pasta on hand, that's what I used, I think it looks a tad fancier, somehow. Thanks for posting, Cook4_6. Made for 1-2-3 Hit Wonders.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 30, 2009
I love this recipe! I found it online and the recipe I use is slightly different. First, the restaurant used the type of pasta that looks like a cork screw but is hollow (kind of like a penne twisted). I can't remember the name, but I have found it in the grocery store. Also, instead of making your own bruschetta, I buy a 4oz little tub of it (found near refrigerated pastas and sauces). I also use heavy cream. I have made this several times and everyone agrees it tastes identical to the restaurant's recipe. Unfortunately, Buca Di Beppo no longer serves this dish, so I am very glad I can still enjoy it.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 05, 2007
EXCELLENT. The flavors are SO yummy, the prep so easy. Enjoying the one seving we had leftover as lunch right now. Last night I served it with angel hair pasta (DH will only eat angel hair) and made macaroni for lunch. I much prefer the macaroni. Made as described, served with garlic bread (topped with the leftover bruschetta). Thanks for posting a real winner!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1212 g)
Servings Per Recipe: 2