8/7/2019 Olive Garden - Italian Restaurant's Recipes
1/123
8/7/2019 Olive Garden - Italian Restaurant's Recipes
2/123
Antipasti (Appetizers)
8/7/2019 Olive Garden - Italian Restaurant's Recipes
3/123
Baked Stuffed Artichokes with Foccacia
Prep Time : 30 minutes
Cook Time: 1 hour
Serving Size: 4
IngredientsARTICHOKES & STOCK
2 fresh a rtichokes
1 fresh lem ons, cut in ha lf
1 small onion, r ough chopped
8 cups water
4 cups white wine
1 e a bay l ea f
4 ea peppercorn, bla ck
TOPPING
6 Tbsp fontina cheese, shr edded
2 Tbsp Parm esan cheese, grated
ARTICHOKE ST UFFING
1 /4 cu p butter, salted
1 cup onion, sm all diced
1 /4 t sp fresh gar lic, chopped
1 tsp basil, fresh ch opped (1 /4 tsp dry )
1 /2 cu p tom ato, plum diced, remov e jelly and seeds
2 Tbsp Parm esan cheese, grated
1 1 /4 cup foccacia bread, small diced
1 /2 cup wh ite wine
2 t sp flat leaf parsley , chopped
Salt to tastePinch bla ck pepper
Procedures
Preheat ov en to 35 0F.
ARTICHOKE ST UFFING
1 . USE scissors to snip off sharp points of each artichoke leaf.
2 . COMBINE lemon h alv es, chopped onion, wa ter, w ine, bay leaf and peppercorns in a stock
pot. Bring to a boil; add artich okes.
3 . SIMMERun til artichokes are tender, about 1 0-1 5 m inutes. Remov e pot from heat a nd allow
ar tichokes to cool in stock.
STUFFING:
1 . MELT butter in a m edium saucepan. Add remainin g onions and garlic. Saut for 5
m inutes. Add rema ining ing redients and let cool.
2 . CUT cooled ar tich okes in h alf, length wise, exposing inner lea v es.
3 . SCOOP out center prickly leav es with a teaspoon, leav ing th e choke (heart) inta ct. Place
stuffing in th e hollow ed-out ar tich oke.
4 . TOP with cheeses and bake at 3 5 0F until center is hot (about 2 0 m inutes).
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
4/123
Baked Stuffed Mussels with Focaccia andLemon
Prep Time : 1 hour
Cook Time: 30 minutes
Serving Size: 4
Ingredients
MUSSELS
2 cu ps wa ter
1 lemon, cut in hal f
1 cup white wine
1 Tbsp ga rlic, fresh chopped
2 5 fresh or frozen m ussels in shell (beard rem oved,
shell scru bbed and free from san d)
STUFFING
1 Tbsp olive oil
1 /2 cup pancetta (Italian bacon)1 /4 cu p onion, diced sma ll
3 Tbsp ga rlic, fresh chopped
1 /2 lb butter (2 sticks), m elted
cup Tbsp Par m esan cheese, gra ted
1 Tbsp kalam ata oliv es, chopped
1 Tbsp basil, fresh ch opped
1 Tbsp white wine
1 Tbsp parsley , fresh chopped
1 /4 t sp salt
2 cups plain stuffing cubes
Fresh parsley , chopped
Procedures
Pre-heat ov en to 35 0F.
MUSSELS
1 . PLACE wa ter, lemon halv es, wh ite wine and garlic in a lar ge sauce pot. Add mu ssels and
cov er.
2 . ALLOWm ussels to cook until th ey hav e all opened.
3 . REMOVE m ussels and set aside to cool. Discard an y m ussels th at h av e not opened. Discard
liquid.
STUFFING
1 . HEAT oil in a saut pan ov er m edium heat. A dd pancetta a nd cook un til brown ed. Tra nsfer
to paper towels and a llow t o dra in. A dd onions and ga rlic to hot pan a nd cook un til onions
are tr anslucent. Do not brown .
2 . MIX rem aining ingredients (except Parm esan cheese) in a bowl. A dd drain ed pancetta,
cooked onion an d gar lic. Mix w ell.
3 . REMOVE m ussels from sh ell. If using fresh m ussels, rem ove bea rd.
4 . PLACE m ussel back in one ha lf of the shell. Place 1 Tbsp stuffing on top of each m ussel. Top
with grated cheese.
5 . REFRIGERATE until ready to serv e.
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
5/123
SERVING
1 . PLACE stuffed mu ssels in a bakin g ca sserole dish.
2 . BAKE at 3 5 0F for 20 m inutes or un til hot through out.
3 . SERVE on a platter or portion onto single plates. Garn ish with pa rsley .
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 2
8/7/2019 Olive Garden - Italian Restaurant's Recipes
6/123
Bruschetta al Pomodoro
Prep Time : 15 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients4 Rom a (plum ) toma toes, diced
2 ga rlic cloves, chopped
1 garl ic c lov e, cut in hal f
Black pepper t o taste
Salt to taste
1 0 m edium fresh basil leav es, chopped
4 Tbsp extra v irgin olive oil
8 slices crusty Italian bread
Extr a v irgin olive oil (to drizzle)
Procedures
1 . COMBINE diced tom atoes an d chopped garlic in a m ixing bow l. Season w ith salt & pepper to
taste. Add h alf of chopped basil and 4 Tbsp of extra v irgin olive oil.
2 . DRIZZLE both sides of bread slices wit h ext ra v irgin olive oil. Grill bread lightly on both
sides.
3 . RUB gril led bread with cut h alf of garlic clove to infuse with flav or. Top each slice with
tom ato mixture.
4 . GARNISH with r ema ining chopped basil and serv e imm ediately .
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
7/123
Bruschetta Cannellini
Prep Time : 15 minutes
Cook Time: 1 hours
Serving Size: 4
Ingredients1 /2 1 5 -oz can wh ite cannellini beans, drained
2 T bsp fresh lemon ju ice
1 /2 Tbsp Dijon m ustard
1 /2 Tbsp balsamic v inegar
2 T bsp sour crea m
Salt & pepper t o taste
1 Tbsp extra v irgin oliv e oil
1 /2 loaf Italian bread
Extr a v irgin olive oil (to drizzle)
1 garl ic c lov e, cut in hal f
1 small plum tom ato, diced
2 T bsp chopped flat leaf parsley (t o ga rn ish)
Procedures
1 . MIX drained beans, lemon juice, m ustard, v inegar a nd sour cream in blender or food
processor u ntil sm ooth . Add oliv e oil slow ly wit h blender or processor on. A dd salt a nd
pepper to taste. Refrigera te approxim ately one hour .
2 . DRIZZLE both sides of bread w ith ex tra v irg in olive oil. Grill bread on both sides.
3 . RUB gril led bread with cut h alf of garlic to infuse with ga rlic flav or.
4 . PLACE bowl of chil led cann ellini m ixtur e in center of large platter. Stag ger gr il led bread
slices around bowl. Garn ish with tom atoes and parsley.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
8/123
Caprese Flatbread
Prep Time : 30
Cook Time: 20
Serving Size: 4
Ingredients8 Rom a or plum toma toes, diced
1 garl ic clov e
3 garlic clov es, ch opped
1 1/ 2 c u p m ay on n aise
1 tsp salt
1 tsp garlic powder
1 /2 tsp black pepper
4 cups shredded mozzarella ch eese
20 m edium fresh basil leav es, stemm ed and chopped (about cu p)
1 /2 cu p Parm esan ch eese, grated
1 4 Tbsp extra v irgin oliv e oil , div ided
1 1 oz contain er of refriger ated thin cr ust pizza doug h
Procedures
PREHEAT oven to 35 0F.
DICE toma toes into sma ll pieces. Tra nsfer to a m ixin g bowl.
ADD chopped gar lic, salt, pepper, of chopped basil (about cup), a nd 4 Tbsp oliv e oil.
SET aside and allow m ixtur e to m arin ate for 1 0 m inutes.
FLATT EN pizza dough in to rectan gle pan as indicat ed on pack age, r each ing to pan edges.
DRIZZLE doug h w ith oliv e oil an d brush it ov er dough .
BAKE dough at 3 5 0F for 1 0 m inutes on center ra ck.
REMOVE from ov en an d allow to cool sligh tly , about 2 m inu tes.
CUT garlic clove in ha lf and ru b, cut side down , onto the surface of the bread. Th e slight
wa rm th of the bread will help extract th e garlic flavor.
ALLOW bread to cool completely , about 1 0 m ore min utes.
INCREASE ov en tem peratu re to 45 0F.
COMBINE m ay onnaise and gar lic pow der in a m ixing bowl. Even ly spread onto th e breads
surface.
TOP with shr edded mozzarella to ev enly cov er surface.
DRAIN tom ato mixtu re and spread ev enly over th e bread.
SPRINKLE wit h gr ated Par m esan ch eese.
RETURN flatbrea d to oven for 5 -7 m ore min utes or u ntil golden, crisp and bubbly .
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
9/123
GARNISH with rem aining chopped basil and serv e.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 2
8/7/2019 Olive Garden - Italian Restaurant's Recipes
10/123
Clams Bruschetta
Prep Time : 10 minutes
Cook Time: 15 minutes
Serving Size: 4
Ingredients8 slices Italia n br ead
1 clov e garlic, peeled, cut in h alf
1 /2 cu p extr a v irgin oliv e oil
1 cup (or 2 6-oz cans) chopped clam m eat, drained
4 large r ipe tom atoes, cut into thick slices
Kosher salt an d freshly gr ound pepper to taste
1 2 fresh aru gula or basil leav es, rinsed and dried
Procedures
1 . PRE-HEA T gr ill. Toast both sides of bread slices on the g rill.
2 . RUB cu t side of gar lic clov es on toasted bread to infuse with gar lic flav or.3 . PLACE 1 tomato slice & 1 Tbsp clam m eat on each slice of gril led bread. Ar ran ge on lar ge
platter . Sprinkle with Kosher salt an d freshly groun d pepper, to taste. Drizzle with ext ra
v irgin olive oil .
4 . SLICE aru gula or basil leav es in th in strips and distribute over bru schetta. Serv e
immediate ly.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
11/123
Crostini con Funghi
Prep Time : 25 minutes
Cook Time: 15 minutes
Serving Size: 4
Ingredients2 oz dried porcini m ushr oom s
2 Tbsp butter, u nsalted
1 /2 cup y ellow onion, finely diced
1 1 /2 Tbsp garlic, sl iced very thin (about 4 cloves)
1 1 /2 cup cr imini mu shroom s
1 1 /2 cup white mushroom s
1 Tbsp all-pur pose flour
1 /4 cup wh ite wine
1 /2 c u p he av y c r eam
1 /2 tsp fresh thy m e
1 Tbsp sm all cut fresh chiv es
Salt to tasteFresh groun d black pepper to taste
4 slices crusty Italian bread
Extr a v irgin olive oil (to drizzle)
Fresh thy m e (garnish)
Procedures
1 . RINSE dry porcini m ushroom s with wa ter. Place in a bowl an d add hot water u ntil
m ushr oom s ar e just cov ered. Soak for 20 m inu tes. Dra in m ushr oom s an d set aside liquid for
sauce.
2 . ADD butter to skil let and m elt. Add onions and ga rlic. Saute ov er low heat u ntil onions are
a l ight g olden brown. A dd crim ini m ushroom s, white and drained porcini m ushroom s.
Saute over h igh h eat for 5 m inutes. Stir frequently . Cook until al l m oistur e has eva porated.
3 . SPRINKLE flour ev enly acr oss mu shrooms. Mix w ell. Add whit e wine. Mix well and cook for
2 m inutes. Add reserv ed soaking wa ter from m ushroom s and cook for 2 m inutes. Add
heav y cream a nd m ix wel l . Add thy m e and chiv es. Season w ith sal t and pepper.
4 . DRIZZLE both sides of bread w ith ex tra v irg in olive oil. Grill bread on both sides.
5 . SPOON hot m ushroom topping on bread slices. Garnish plate with a sprig of fresh th y m e.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
12/123
Italian Pasta Salad Supremo withPrimavera Toast
Prep Time : 30 minutes
Cook Time: 10 minutes
Serving Size: 4
Ingredients
PASTA SALAD
1 2 oz tri-color r otini pasta (or y our fav orite sma ll
pasta), cooked according to packa ge directions
1 cup green pepper, medium diced
1 cup red pepper, m edium diced
2 fresh r oma t oma toes, seeds rem oved, diced
1 Tbsp fresh gar lic, chopped
3 T bsp sundried toma toes
1 /2 cu p fresh ba sil, chopped
1 /2 lb Genoa salam i, julienne cut
1 /2 lb Capicola ha m , julienne cut1 /2 cu p roasted red peppers, medium diced
1 /4 cu p Parm esan ch eese
1 /4 cup Rom ano cheese
3 /4 cup extra v irgin oliv e oil
3/4 cup balsam ic v inegar
Salt a nd fresh groun d black pepper to taste
SPREAD FOR TOAST
2 cups may onnaise
1 green onions, th in sliced
1 Tbsp fresh gar lic, chopped
1 /2 cups Parm esan cheesePaprika a s needed
MISC
1 loaf Italia n br ead, sliced
Basil leav es
Spring m ix lettuce greens
Gra pe toma toes (as needed)
Procedures
Pre-heat ov en to 35 0F.
1 . COMBINE all pasta salad ingredients in a large m ixing bowl. Mix ev enly and chill until
ready to serv e.
2 . COMBINE m ay onnaise, gr een onions and ga rlic together in a separa te bowl.
3 . TOAST Italian bread slices l ightly . Turn bread ov er. Spread m ay onna ise mixtu re on
unt oasted side. Sprinkle with Parm esan Cheese an d paprika.
4 . BAKE for 6 -8 m inutes or un til l ightly brown.
PLATING SUGGESTION
1 . PLACE a lay er of spring m ix lettu ce greens on a ch illed salad plate. Place a 1 -cup portion of
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
13/123
pasta salad in c enter of plate.
2 . DECORATE plate with gra pe tom atoes an d toast. Gar nish w ith ba sil leav es on top of sala d.
Sprinkle with Parm esan cheese.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 2
8/7/2019 Olive Garden - Italian Restaurant's Recipes
14/123
Italian Sausage Stuffed PortobelloMushrooms with Herb Parmesan CreamSauce
Prep Time : 15 minutes
Cook Time: 40 minutes
Serving Size: 4
Ingredients
STUFFING
4 la rge portobello m ushr oom s, stem s & gills remov ed
1 lb Italian sausage
1 tsp fresh Italia n par sley , chopped
1 tsp fresh ba sil, chopped
1 clov e garlic, chopped
1 cup garlic croutons, finely g round
1 /4 cup m ilk
1 /4 cu p Parm esan ch eese
2 eggs
SAUCE
2 c u ps heav y c r eam
2 Tbsp fresh basil, chopped (2 tsp dry )
1 /4 cu p Parm esan ch eese, grated
Salt to taste
Pepper to taste
Procedures
Preheat ov en to 35 0F.
MUSHROOMS
1 . CLEAN top of m ushroom s with dam p cloth. Place cleaned m ushroom s on a sheet tra y , stem
side down . Bake at 3 5 0F for 5 -8 m inutes.
2 . REMOVE from oven u ntil ready to stuff, in step 4 below.
STUFFING
1 . BROWN sausag e in a nonstick skillet, cru m bling sausag e into sma ll pieces. Once browned,
drain fat a nd tra nsfer to a paper t owel to cool.
2 . BEAT eggs with m ilk in a m edium bowl, then m ix in parsley, basil , garlic, croutons, and
Parm esan cheese.
3 . ADD cooled sausag e and m ix w ell -- m ixtu re should be wet bu t firm an d hold together
easily .
4 . TOP pre-baked m ushroom caps with sausage mixtu re and bake in 35 0F oven for 1 5 - 20
m inutes, or u ntil golden brown and cooked through out.
SAUCE
1 . HEAT cream in sauce pan and lightly boil until half its original v olum e, being car eful not
to scorch. Mix in Parm esan cheese, basil, salt a nd pepper.
2 . SPOON 2 oun ces of sauce ov er top of each m ushr oom .
Garn ish with a sprig of fresh Italian parsley or fresh ba sil an d serv e.
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
15/123
Portobello Mushrooms with Mozzarella
Prep Time :
Cook Time: 1 hour
Serving Size: 4
Ingredients4 la rge, firm portobello m ushr oom caps, stem s & gills
removed
3 /4 cu p oliv e oil
1 /4 cu p balsamic v inegar
1 2-16 small , fresh m ozzarella balls
(if y ou cant find fresh m ozzarella, u se a block and cut
into cu bes)
1 /4 cu p piment o strips or sun dried tomat oes in oil
1 /4 cu p sliced black oliv es
4 Tbsp pesto sauce
Salt an d freshly ground pepper to taste
Fresh basil leav es
Procedures
Preheat oven to 37 5F.
1 . REMOVE any dirt from m ushroom caps with a dam p towel and place in a shallow plate,
tops down .
2 . POURoil and balsam ic v inegar ov er caps and allow to m arina te for 1 hour.
3 . BAKE caps in ov en at for 8 -1 0 m inutes, tops up (if there is any excess moistur e, it will drain
out of the m ushroom wh en baking instead of pooling inside, cau sing the m ushroom to
becom e soggy ).
4 . CUT m ozzarella balls in ha lf and place in a bowl. Add pimen to or sun dried tom ato, oliv es,
pesto, salt an d pepper a nd stir.
HINT: For incr eased m ushr oom flav or, finely chop and saut m ushr oom stem s in olive oil
and add to fil l ing m ixtur e.
5 . FILL each cap with the m ixtur e and drizzle with m arin ade. Bake caps for 8-10 m inutes
m ore, or u ntil m ost of th e cheese is melted.
6 . GARNISH with fresh basil leav es and serv e.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
16/123
Spinach & Artichoke Dip
Prep Time : 30 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients2 fresh a rtichokes
1 lemon, ju ice squeezed
1 tsp salt
OR
1 1 4-oz can ar tichoke hearts, drained and sliced
1 lb cream cheese, room t emperatu re
8 oz mascarpone cheese, room temperatu re
2 Tbsp all-purpose flour, sifted
1 cup Parm esan ch eese, grated
1 /4 tsp fresh th y m e leav es
1 /4 tsp crush ed red pepper1 Tbsp fresh flat leaf parsley , chopped
1 garl ic c lov e, minced
5 green onions, chopped
Salt to taste
Groun d black pepper to taste
1 6-oz pack fr esh spinach , chopped
8 slices crusty Italian bread
Extr a v irgin olive oil (to drizzle)
Procedures
Preheat ov en to 32 5 F.
PREPARA TION WITH FRESH ART ICHO KES
1 . BOIL artich okes in 3 quarts wa ter with 1 tsp salt and lem on juice.
2 . COOL artich okes. Clean, peel, rem ov e center choke and slice artich oke.
3 . FOLLOWDip Prepara tion steps below using fresh ar tichokes.
DIP PREPARATION
1 . MIX all ingredients in a large bowl, except bread and extra v irgin oliv e oil.
2 . COAT a large non-stick baking pan with pan spray ; fil l pan w ith m ixtur e. Bake at 32 5 F
for about 2 5 m inutes or u ntil bubbling and center is hot.
3 . DRIZZLE both sides of bread w ith ex tra v irg in olive oil. Grill bread on both sides.
4 . SPRINKLE top of hea ted dip with par m esan cheese. Serv e hot with gr illed bread.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
17/123
Tomato & Mozzarella Caprese
Prep Time : 25 minutes
Cook Time: N/A
Serving Size: 4
Ingredients8 t hick slices of v ine-ripened toma toes
2 Tbsp balsamic v inegar
8 m edium fresh basil leav es
*1 2 oz fresh m ozzarella ch eese, sliced into 8 slices
Dry oregano leav es to taste
Sea salt or kosher salt to ta ste
Fresh gr ound pepper t o taste
2 Tbsp extra-vir gin olive oil
Procedures
1 . ARRANGE sliced toma toes on a larg e platter.
2 . PLACE one basil leaf on top of each t oma to slice.
3 . PLACE one slice of m ozzarella on top of each basil lea f.
4 . SPRINKLE oregano, salt an d black pepper on ch eese and drizzle with extr a-v irgin oliv e oil.
Finish w ith drizzle of balsam ic v inegar.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
18/123
Tomato-Basil Crostini
Prep Time : 2 hours
Cook Time: 10 minutes
Serving Size: 4
Ingredients1 1 /2 cu ps fresh plum toma toes, seeds an d jelly
rem ov ed, diced
1 Tbsp fresh basil, finely chopped
1 Tbsp extra v irgin oliv e oil
1 /4 t sp salt
1 m edium gar lic clov e, peeled & crushed
2 Tbsp extra v irgin olive oil
2 Italian fla t breads (4 oz each )
1 Tbsp freshly gra ted Parm esan cheese to taste
Procedures
Preheat oven to 40 0F.
TOMA TO-BASIL TOPPING
1 . BLEND tomatoes, basil , first qua ntity of extra v irgin olive oil and salt thorough ly .
Refrigera te for 2 hour s before serv ing. Ju st prior to serv ing , drain excess liquid.
Gar lic-Infu sed Oliv e Oil
1 . COMBINE cru shed garlic t o second qua ntit y of extr a v irg in oliv e oil. Infuse (let soak) for one
hour.
CROSTINI
1 . LINE sheet pan or cookie sheet w ith foil.
2 . DRIZZLE gar lic-infused oliv e oil ov er flat bread; sprink le with Par m esan cheese.
3 . BAKE for 4 -5 m inu tes until h ot, but not crisped or dried.
4 . TRANSFERflat brea ds to serv ing pla te. Cut into wedges or 2 " x 2 " squa res.
5 . TOP each piece with chil led Tom ato-Basil Topping. Serv e im m ediately .
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
19/123
Bevande (Drinks)
8/7/2019 Olive Garden - Italian Restaurant's Recipes
20/123
Granita-styled Italian Iced Maraschino
Prep Time : 5 minutes
Cook Time: N/A
Serving Size: 4
Ingredients4 Tbsp Grenadine (or ch erry juice)
4 Tbsp Vodka
4 Tbsp DiSaronno Am aretto
4 Tbsp Kah lua
1 /2 cup Half & Half
1 /2 cu p Cranberry Juice
Ice (a s needed)
Cherries
Procedures
1 . ADD all ingr edients into a m ixing t in (in order l isted). Add ice and sha ke.2 . SHAVE or cr ush ice in a blender, th en place into y our fav orite cocktail glasses.
3 . STRAIN chilled cocktail m ixtur e ov er ice.
4 . GARNISH w it h a c her r y .
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
21/123
Italian Cream Soda
Prep Time : 5 minutes
Cook Time: N/A
Serving Size: 4
Ingredients1 cup Oliv e Garden Signatu re Italian Sy ru p Flav or
(Choose y our fav orite: Va nilla, Cherry , Orange,
Raspberry , Alm ond, Hazelnut or Cara m el)
1 /2 cup Half & Half
2 1 /2 cu ps Club Soda
Ice (a s needed)
Whipped cream (if desired)
Procedures
1 . MIX ingredients and serv e ov er ice.
2 . ADD a w hipped cream gar nish to make it m ore special!
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
22/123
Mocha Caramel Cream
Prep Time : 5 minutes
Cook Time: N/A
Serving Size: 4
Ingredients4 Tbsp Olive Gar den Italian Signa tur e Syr up -
Caram el Flav or
4 Tbsp Olive Gar den Italian Signa tur e Syr ups -
Va nilla Flav or
4 Tbsp Chocolate Sy ru p
1 cup Espresso
Steam ed milk
Whipped cream
Procedures
1 . COMBINE sy ru ps and espresso. Mix.2 . POURint o two coffee cups.
3 . TOP off with steam ed milk and w hipped cream .
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
23/123
Tuscan Tea
Prep Time : 5 minutes
Cook Time: N/A
Serving Size: 4
Ingredients1 cup Oliv e Garden Italian Signa tur e Syr up - Lem on
Flavor
4 cu ps freshly -brewed iced tea
Ice (a s needed)
2 lemons, cut in w edges
Procedures
1 . MIX Lem on Sy rup w ith iced tea.
2 . SERVE ov er ice. Garn ish w ith lemon wedge.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
24/123
Dolci (Desserts)
8/7/2019 Olive Garden - Italian Restaurant's Recipes
25/123
Bread Fruit Pudding
Prep Time : 30 minutes
Cook Time: 2 hours
Serving Size: 4
Ingredients3 cups cubed bread (stale, firm, cru st trimm ed)
1 cup m ilk (for soaking)
4 eggs
1 c u p he av y c r eam
pinch salt
1 /2 cup sugar
1 lemon (zest, fine)
2 Tbsp all-purpose flour
2 Tbsp corn m eal
2 apples, peeled, cored, a nd sliced
1 pear, peeled, cored, an d sliced
1 /2 cup r ed seedless gr apes, sliced in ha lf1 /4 cu p raisins
But ter (a s needed)
2 Tbsp fresh rosema ry , chopped (2 tsp dry )
2 Tbsp sugar
1 Tbsp olive oil
Procedures
Pre-heat ov en to 35 0F.
PUDDING PREPARATION
1 . SOAKbread in m ilk for 2 m inutes until ev enly satur ated.
2 . BLEND eggs, cream , salt , sugar , lemon zest, flour and cornm eal. Add apples, pear, gra pes
and r aisins.
3 . COAT a 1 0 - 12 inch baking pan generously with butter . Add bread mixture to pan,
spreading out evenly to the edges. Top with fruit batter m ixtur e, spreading out ev enly .
Sprinkle with r osem ary , sugar and drizzle with olive oil .
4 . BAKE for a pproxim ately one hour or un til knife inserted in center comes out clean.
PLATING SUGGESTION
Serv e the pudding wa rm with ice cream .
Garnish with rosem ary sprig .
VARIATIONS
Drizzle with cara m el sau ce
Bake in indiv idual baking cups
Use melted v anilla ice cream for v anilla sauce
Add 1 Tbsp. cinn am on to recipe
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
26/123
Chocolate Ricotta Pie
Prep Time :
Cook Time: 2 hours
Serving Size: 8
IngredientsCrust:
1 1/ 4 c u p g r aham c r ac ke r c ru m b s
1 /2 cu p melted butter
2 Tbsp gra nula ted sugar
Filling:
1 lb ricotta ch eese
3 /4 cu p confectioners suga r
1 tsp alm ond extract
1 cup toasted almonds
1 /2 cu p sem isweet chocolate chips
1 1/ 4 c u p he av y c r eam
Procedures
PRE-HEAT ov en to 37 5 F.
1 . MIX gra ham cracker cru m bs, butter and sugar together in a bowl. Shape inside 9 pie
plate. If crust is too crum bly, add a sm all am ount of butter so crum bs will hold together.
Bake at 3 7 5 for 8-9 m inutes, until l ightly browned. Allow to cool.
2 . COMBINE ricotta, confectioners suga r, and alm ond extract in a bowl and set aside.
3 . COMBINE alm onds and ch ocolate. Ch op togeth er in a food processor; do not ch op too fine.
4 . FOLD together ch eese mix an d chopped almond & ch ocolate an d chill.
5 . WHIP heav y cream un til stiff. Fold into ricotta an d chocolate mix h alf at a t im e.
6 . SPOON into chil led crust an d let sit overn ight before serv ing.
Serv e with c hocolate sau ce, if desired.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
27/123
Fresh Seasonal Fruit with MascarponeCream
Prep Time : 45 minutes
Cook Time: N/A
Serving Size: 4
Ingredients
1 /2 pint raspberries
1 /2 pint straw berries, cut in quarters
4 ea apricots, seeded and cu t in quar ters (or cup
cut in ha lves)
4 ea fresh figs, cut in quar ters (or cup cut in
halves)
cup port w ine
Mascar pone Crea m
8oz m ascar pone ch eese
2 Tbsp sugar1 /2 tsp v anil la
Fresh m int, chopped
Procedures
1 . WASH, dry, a nd cut fruit .
2 . SOAKfruit in port wine for 3 0 m inutes. Drain .
3 . COMBINE m ascarpone cheese, suga r an d v anilla together in a separate bowl.
4 . PLACE fruit in a serv ing dish an d top with m ascarpone cream . Garn ish w ith chopped m int.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
28/123
Golden Cinnamon Orzo Calabrese
Prep Time : 5 minutes
Cook Time: 20 minutes
Serving Size: 4
Ingredients8 oz orzo pasta
2 1/2 cups water
1 1 2-oz can ev aporat ed skim m ilk
1 /2 cup golden ra isins
1 /4 cup ch opped pecans, toasted
1 /4 cup apple butter
3 Tbsp suga r
1 Tbsp cinna m on
Procedures
1 . COOKorzo according to packa ge directions. Dra in w ell and pour back into pot. A dd can of
eva porated skim m ilk. Bring to a boil and simm er for 1 0 m inutes, or u ntil m ost l iquid is
absorbed. Rem ove from hea t.
2 . ADD raisins, pecans, apple butter. Combine sugar and cinn am on. Add to m ixtur e to taste.
3 . TRANSFERto serv ing bowl. Top with r ema ining cinna m on & suga r a s needed for ga rnish.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
29/123
Panna Cotta
Prep Time : 15 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients1 1/ 2 qt he av y c r eam
1 /2 qt wh ole milk
3 /4 cup sugar
1 tsp va nil la extract or vanil la bean, cut in h al f
lengthwise
1 env elope unflav ored gelatin
8 oz fresh r aspberries
1 /3 cup powdered suga r
Procedures
PANNA COTTA:
1 . COMBINE heav y cream, m ilk, sugar, sal t and v anil la in a g lass bowl . Mix wel l .
2 . HEAT bowl ov er double boiler u ntil it registers 1 80F on a therm om eter. Remov e from heat
and remove v anil la bean.
3 . DISSOLVE gelatin in th e cream . Mix well .
4 . PORTION into sm all glass containers and cover w ith plastic wra p.
5 . CHILL in refrigerator un til cold, preferably ov ernight.
SAUCE:
1 . BLEND ra spberr ies on high speed un til nice an d sm ooth. St ra in to rem ove all seeds. Add
powdered suga r an d mix w ell.
2 . COVERand refrigerate ov ernight.
TO SERVE:
1 . LOOSEN pann a cotta from sides of sma ll conta iners.
2 . INVERT onto small serv ing plate.
3 . DRIZZLE with chil led raspberry sauce.
4 . SERVE immediate ly.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
30/123
Pineapple Tiramisu
Prep Time : 45 minutes
Cook Time: N/A
Serving Size: 4
Ingredients1 /2 cup pasteurized egg y olks
1 lb Mascar pone ch eese
6 tbsp suga r
1 pineapple
1 box of lady fingers
4 straw berries, cut half
1 /4 pint wild berries
Procedures
1 . WHISKegg y olks and 4 t bsp sugar t ogether in a m ixing bowl u ntil it becom es a pale color
and is l ight in v olum e and textur e. Be sur e not to ov er "cream " the m ixtur e. Addm ascar pone cheese an d stir u ntil consistency is smooth.
2 . REMOVE skin from pineapple with a lar ge knife. Cut in ha lf and remove core. Cut a 1 inch
slice from th e bottom . Place in a food processor w ith 2 tbsp sug ar . Pulse until fruit is finely
chopped an d ha s released juice.
3 . DRAIN contents into a strainer an d preserv e juice. Discard chopped pineapple in stra iner.
4 . CUT rem aining pineapple into 1 in ch slices.
LAY ERING THE T IRAMISU
1 . SOAK1 0 lady fingers in pineapple juice un til liquid is absorbed. Do not allow th em to sit too
long.
2 . PLACE a lay er of lady fingers in a round m old. Cov er lady fingers with slices of pineapple.
3 . ADD a th ick lay er of mascarpone cream . Repeat process.
4 . GARNISH by alterna ting la dy finders, rema ining pineapple slices, sl iced strawberries and
wild berr ies.
5 . REFRIGERATE for a m inimu m of 1 hour before serv ing.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
31/123
Strawberries Romanoff
Prep Time : 15 minutes
Cook Time: 45 minutes
Serving Size: 4
Ingredients2 cups sour cream
1 /3 cup brown sugar
Juice of 1 oran ge
1 Tbsp Triple Sec
2 qt straw berries, w ashed and quar tered
Fresh m int sprig
Procedures
1 . COMBINE sour cream , brown sugar , oran ge juice and triple sec together in a m ixing bowl.
Mix th orough ly . Add strawberries. Fold in unt il evenly coated.
2 . PLACE coated berries in a dessert dish or ch am pagne glass. Garnish each with a sprig ofm in t .
3 . CHILL un til ready to serv e.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
32/123
Main Dishes
8/7/2019 Olive Garden - Italian Restaurant's Recipes
33/123
Beef Filets in Balsamic Sauce
Prep Time : 30 minutes
Cook Time: 45 minutes
Serving Size: 4
Ingredients4 Tbsp extra v irgin olive oil
4 Tbsp butter
1 y ellow onion, m edium and sliced thin
Salt to taste
Black pepper t o taste
1 /2 cup dry w hite wine
3 fresh r osema ry sprigs, finely chopped
1 /2 cu p Marsala w ine
1 /2 cu p beef broth
2 Tbsp balsamic v inegar
4 beef tenderloin filets (6 oz each )
1 dash par sley , finely choppedRosem ary sprig, for gar nish
Procedures
1 . HEAT oil and butter in larg e saut e pan over medium heat. A dd sliced onions, salt , and
pepper.
2 . COOK1 0 m inutes or until ca ram elized (softened and golden brown ), stirring frequently .
3 . ADD wine, broth, v inegar a nd chopped rosema ry . Bring t o a boil . Reduce heat and simm er
for 1 0-1 5 m inutes or un til sau ce is reduced by h alf.
4 . RUB beef filets w ith oil, then season w ith salt a nd pepper. Grill to preferr ed tempera tu re.
5 . PLACE gril led filets on a large platter; top with sau ce. Garnish with parsley and r osem ary .
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
34/123
Bistecca di Manzo alla Boscaiola
Prep Time : 20 minutes
Cook Time: 15 minutes
Serving Size: 4
Ingredients1 oz porcin i mu shrooms, dried
1 /2 cup dry w hite wine
2 cups canned tomatoes, diced, with juice
2 Tbsp fresh oregano (2 tsp dry )
Salt to taste
Black pepper t o taste
1 /3 cup oliv e oil
4 ea 1 /2"-thick r ib eye steaks
2 garlic cloves, finely chopped
1 y ellow onion, sliced
Fresh parsley , chopped
Procedures
1 . SOAKdried porcini m ushroom s in lukewar m w ater for 20 m inutes. Remov e from w ater,
rin se an d sligh tly chop, set aside.
2 . COMBINEwh ite wine, tomat oes, porcini m ushroom s, and oregan o in a saut pan ov er
m edium heat. Bring sauce to a boil and season w ith salt a nd pepper to taste. Lower heat and
allow to simm er for 1 5 m inutes.
3 . HEAT olive oil in a separate larg e sau t pan over m edium high heat. Cook rib ey e steaks 4
m inu tes on each side. Add gar lic and onions to sau t pan an d cook for 2 m inu tes.
4 . PLACE onions on bottom of lar ge serv ing platter . Place steaks on top of onions. Pour
Mushroom and toma to mixtu re over steaks. Garnish with chopped parsley a nd serv e
immediate ly.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
35/123
Capellini Pomodoro
Prep Time : 10 minutes
Cook Time: 10 minutes
Serving Size: 4
Ingredients1 4 oz capellini pasta (an gel hair)
8 m edium tom atoes, cut into pieces
1 1 fresh basil leav es, chopped
2 clov es ga rlic, chopped
6 Tbsp oliv e oil
Salt an d freshly ground pepper, to taste
Procedures
1 . COOKcapellini pasta acc ording to packa ge directions.
2 . MIX diced tom atoes, chopped basil, ga rlic a nd oil. Season w ith salt an d pepper.
3 . DRAIN pasta. Toss pasta with toma to mixtu re in a saut pan and heat t hrough out.4 . SERVE immediate ly.
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
36/123
Caserecce Pasta & Red Sauce
Prep Time : 15 minutes
Cook Time: 1 hours
Serving Size: 4
Ingredients1 lbs caserecce pasta (or y our fav orite small shaped
pasta), cooked according to packa ge directions
1 /4 cup oliv e oil
2 T bsp ga rlic, ch opped
1 cup onions, chopped
1 b ay l e a f
3 29 -oz cans tomato sauce
1 1 2-oz can tomato paste
3 cups wa ter
3 /4 cups gra nula ted sugar
2 tsp basil, dried
1 /4 t sp oregano, dried1 tsp salt
1 tsp black pepper, ground
Fresh Italian parsley , for garn ish
Procedures
1 . HEAT oil in a saucepot an d add onions, ga rlic an d bay leaf. Saute un til golden brown , being
careful not to burn. A dd tom ato sau ce and paste, w ater a nd seasoning. Sim m er for 1 -1 /2
hours.
2 . TOSS cooked, drain ed pasta into sauce.
3 . TRANSFERto large serv ing platter. Garnish with fresh parsley a nd serv e imm ediately .
::adCenter::
1/27/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
37/123
Cheese Ravioli with Fresh Vegetables
Prep Time : 15 minutes
Cook Time: 10 minutes
Serving Size: 4
Ingredients1 lb m ini round ch eese rav ioli, cooked according to
package directions
1 /4 cu p extr a v irgin oliv e oil
1 clov e fresh g arlic, ch opped
2 7 -oz jar s roasted red peppers, sliced in strips
1 wh ole, medium fresh zucchini, sl iced in ha lf moons
1 /2 cu p black oliv es, sliced
1 cup chicken broth
Grated Parm esan to taste
Fresh chopped parsley for ga rn ish
Salt an d freshly ground black pepper
Procedures
1 . HEAT olive oil over m edium heat in saucepan. Add roasted red pepper strips, zucchini
m oons, garlic a nd black oliv es. Cook wh ile stirring for 2 m inutes or u ntil the zucchini
reaches desired texture. A dd chicken broth a nd let sauce sim m er for 2 m inutes. Season w ith
salt an d crack ed black pepper to taste.
2 . DRAIN cooked rav ioli well. Toss ra v ioli in a sm all am ount of olive oil to prev ent sticking .
Add cooked ra v ioli to sau ce. Blend well, allowin g sau ce to cov er ra v ioli.
3 . PLACE sauced rav ioli on serv ing plate. Top with gra ted Parm esan cheese and parsley.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
38/123
Cheese Ravioli with Mushroom Ragu
Prep Time : 30 minutes
Cook Time: 2 hours, 15 minutes
Serving Size: 4
Ingredients1 /2 cu p Spanish onions, diced
1 /2 cup fresh car rots, diced
1 /2 cup fresh celery , diced
2 T bsp sweet butter
6 oz pancetta, diced in 1 /4 cubes
1 /2 lb beef tenderloin, diced in 1 /2 cubes
6 ga rlic cloves, chopped
1 /2 lb dom estic m ushr oom s, sliced
1 /2 cu p shiita ke m ushr oom s, sliced & de-stemm ed
1 /4 lb portobello m ushr oom s, cubed
Salt an d freshly cracked black pepper to taste
1 c u p dr y w hi t e w in e1 cup chicken broth
1 4. 5 -oz can diced tom atoes
1 /4 cu p sweet butter
1 lb squa re ch eese rav ioli, cooked according to packa ge directions
Parm esan cheese, grat ed
Fresh par sley
Procedures
1 . MELT 2 T bsp butter in a heav y bottom roasting pan. A dd pancetta, beef, onions, carr ots,
celery , and garlic. Brown on medium -high h eat while stirring for about 1 0 m inutes. Add
m ushroom s and cook 5 m ore minu tes, then season w ith black pepper. Add wh ite wine,
chicken broth and t om atoes.
2 . SIMMERsauce on m edium heat a nd cook about 2 h our s, or u ntil m eat is tender. Add 1/4
cup of chil led butter w hile stirring sauce u ntil butter is com pletely m elted. Taste and adjust
seasoning w ith salt a nd pepper.
3 . ADD cooked, drained ra v ioli to sauce an d stir to coat pasta . Place sau ced rav ioli on serv ing
plate. Top with gr ated Parm esan a nd parsley .
CHEF T IPS
Substitute reconstituted dried porcini mushrooms for domestic mushrooms
Substitute t hick bacon for pancetta
Add roasted red peppers to sau ce
Add capers or bla ck oliv es to sauce
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
39/123
Chianti Braised Short Ribs
Prep Time : 30 minutes
Cook Time: 3 hours, 30 minutes
Serving Size: 4
Ingredients3 lbs boneless beef short r ibs*
Salt to taste
Pepper to taste
cup extra v irgin oliv e oil
1 m edium y ellow onions, chopped
4 lar ge garlic clov es, min ced
2 cups Chiant i wine
1 32 -oz can crushed tomatoes
3 cups beef broth
2 tsp fresh rosema ry , chopped
*Your grocery store butch er can cut int o indiv idual ribs and de-bone
Procedures
1 . PA T short r ibs dry and season with salt and pepper.
2 . COAT a lar ge, nonstick pan w ith olive oil. Sear th e short r ib pieces ov er m edium -high heat
for a bout 2-3 m inutes on each side or u ntil brown. Tran sfer short ribs to a bowl.
3 . ADD onions to pan and cook over m edium heat for approxim ately 3 m inutes. Once onions
are tra nslucent, add garlic and cook for 1 m inute; do not brown . Add Chianti, rosem ary ,
beef broth and tom atoes to the pan one at a t im e, allowing l iquid to partially eva porate
before each a ddition (about 2 m inu tes).
4 . RETURN short ribs to pan, including any juices tha t m ight ha v e accum ulated in the bowl.
Cov er an d let simm er for 3 hours on low heat to com plete the bra ising process. Remov e
short r ibs from pan a nd boil the l iquid un til it is reduced by ha lf, about 1 0 m inutes.
5 . RETURN short r ibs to pan a nd heat th orough ly .
6 . SERVE wit h potatoes or risotto and v egetables.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
40/123
Chicken & Sausage Mixed Grill
Prep Time : 1 hours
Cook Time: 30 minutes
Serving Size: 4
IngredientsMarinade
2 tsp red pepper oil
2 Tbsp fresh rosema ry , chopped
1 /2 cu p fresh lemon juice
1 tsp salt
3 bay leav es, broken into pieces
2 la rge ga rlic cloves, pressed
1 /4 cu p extr a v irgin oliv e oil
Skewer
2 lbs skinless, boneless chick en br easts (4 oz each )
1 lb Italian sau sage l inks, m ild1 pt cherry tom atoes
1 bag bam boo skewers, soaked in wa ter for at least 3 0 m inutes
3 lem ons, cut in hal f
Rosem ary sprigs (2)
Procedures
Marinade
1 . MIX pepper oil , rosem ary , lemon juice, salt , bay leav es and pressed garlic in a lar ge baking
dish.
Skewer
1 . CUT each piece of ch icken in h alf length -w ise. Thr ead each ch icken piece onto a skewer ; add
a cherr y tomato to the end of each skewer. Place chicken skewers in the m arin ade and
m arina te for at least 3 h our s.
2 . BAKE sausage at 3 50 F for 2 0 m inutes. Cut each l ink into three pieces and set aside.
3 . GRILL chicken u ntil juices run clear and pieces are completely cooked.
4 . THREAD sausag e pieces on skewer . Grill un til sizzling an d juices ar e run ning .
5 . PLACE cooked skewers on lar ge platter. Garn ish w ith r osema ry sprigs, lemon halv es and
any remaining cherry tom atoes.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
41/123
Chicken Castellina
Prep Time : 25 minutes
Cook Time: 25 minutes
Serving Size: 4
IngredientsSauce
1 /4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 tsp gar lic, chopped
cup su n-dried tom atoes, diced
1 cups heav y cream
1 cups milk
1 oz cornstarch
cup Parm esan cheese, gra ted
cup sm oked Gouda cheese, chopped
1 /4 t sp salt
1 Tbsp fresh rosema ry , chopped8.5 oz can sliced ar tichokes, dra ined
1 /4 tsp pepper
cup mu shrooms, sliced
1 1 /2 lbs pasta of choice, cooked according to packa ge directions
Chicken
1 1 /2 lbs skinless/boneless chicken br easts, cut in 1 - 1 pieces
cup flour
1 /2 t sp salt
1 /4 tsp pepper
3 Tbsp oliv e oil
cup wh ite wine
Fresh parsley , chopped (for ga rn ish)
Procedures
Sauce
1 . SAUT pancetta (or bacon) in a 3-qt sauce pan or large pot, over m edium /high heat u ntil
crisp and golden brown. Reduce heat, a dd butter and a llow it to melt. Add gar lic and sun-
dried tom atoes. Saut for a pproxim ately one m inute, stirring frequently (do not brown ).
2 . WHISKin cream , m ilk and cornstar ch. Raise heat to m edium /high . Whisk in Parm esan
an d Gouda ch eeses. Once cheese m elts, add rem ainin g ing redients and brin g to a boil,
stirrin g continu ously .
3 . REMOVE from heat a nd let stand u ncovered.
Chicken
1 . MIX flour w ith salt a nd pepper. Coat ch icken in seasoned flour , shakin g off excess flour .
2 . HEAT olive oil in large saut pan . Add chicken in a single lay er an d cook un til golden
brown on both sides (approxim ately 7 m inutes total) . Juices should run clear.
3 . ADD wine to chicken in pan (caut ion: there will be a low flam e in pan). Toss gently unt il
wine is eva porated. Add sauce and bring to a boil on m edium /high heat.
4 . TRANSFERdrained, cooked pasta to large platter. Evenly distribute ch icken and sauce
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
42/123
ov er pasta.
5 . GARNISH with chopped parsley and serve.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 2
8/7/2019 Olive Garden - Italian Restaurant's Recipes
43/123
Chicken Giardino
Prep Time : 1 hour
Cook Time: 25 minutes
Serving Size: 4
IngredientsSauce:
1 Tbsp butter
t sp dr y t hy m e
tsp fresh rosema ry , finely chopped
1 tsp gar lic pepper
1 Tbsp cornstarch
cup chicken broth
cup water
cup wh ite wine
1 Tbsp milk
1 tsp lemon juice
Salt a nd pepper to taste
Chicken:
2 lbs boneless, skinless chicken breasts, sliced width -wise int o strips
cup extra-virg in oliv e oil
2 sm al l rosemary sprigs
1 c lov e garl ic , finely m inced
Juice of lemon
Vegetables:
cup extra-virg in oliv e oil
bunch fresh a spara gus (rem ov e bottom inch of stem; cut rem ainder into 1 pieces)
1 zucchin i, julienne cut1 y ellow sum m er squa sh, julienne cut
2 r oma tom atoes, cut in to pieces
red bell pepper, ju lienne cu t
1 cup broccoli florets, blanch ed
cup frozen peas
1 cup spinach, cut in to pieces
cup car rots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions
Procedures
Sauce Preparation:
1 . MELT butter in a sauce pan ov er m edium heat . St ir in th y m e, garl ic pepper a nd rosemary .
Whisk to thoroughly blend and cook for 1 m inute.
2 . COMBINE chicken broth, water, w ine, milk, and lemon juice in a m ixing bowl. Add
cornstarch and w hisk until cornstarch h as dissolv ed and there are no lum ps.
3 . ADD liquid m ixtu re to sau ce pan. Wh isk all ingredients together a nd brin g to a boil. Season
with salt and pepper to taste, then r emov e from heat.
Chicken & Vegetables Preparation:
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
44/123
1 . COMBINE all chicken ingr edients in a m ixing bowl and blend well.
2 . MARINATE for 3 0 m inutes.
3 . HEAT a saute pan ov er medium high h eat. Add cup extra v irgin oliv e oil .
4 . SAUTE chicken strips unt il interna l temperatur e reaches 1 65 F.
5 . ADD all v egetables and saut un til cooked through.
6 . ADD cooked, drained pasta an d sauce to saut pan . Stir u ntil pasta is thorough ly coated
with sauce.
7 . TRANSFERto a serv ing platter and gar nish with ch opped parsley .
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 2
8/7/2019 Olive Garden - Italian Restaurant's Recipes
45/123
Chicken Gnocchi Veronese
Prep Time : 30 min - 2 hrs , 30 m
Cook Time: 20 minutes
Serving Size: 4
Ingredients cup extra v irgin oliv e oil
1 small V idalia onion, chopped
1 red bell pepper, sliced (julienned)
zucch ini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in strips
2 sma ll bran ches rosema ry
1 garl ic c lov e, minced
Juice of lemon
Veronese Sau ce
1 cup Parm esan ch eese, grated cup ricotta ch eese
1 4 f l oz heav y cream
Gnocchi
2 qt water
6 oz all-pur pose flour
2 eggs
2 lbs russet potat oes
2 tsp salt
OR
1 lb gnocchi (potat o dum plings), cooked according t o packa ge directions
Procedures
NOTE: You m ay m ake y our own g nocchi by following th e steps below, or y ou m ay purch ase
them already m ade.
Gnocchi
1 . WASH potat oes and place in wa ter. Cook potatoes until soft (cook t im e w ill depend on size of
potat oes). Rem ove potatoes from w ater an d cool in r efrigera tor.
2 . PEEL cooled potatoes and push th em thr ough a fine grat er (rice gra ter) until m ashed; do
not ov er-m ash potatoes or th ey will get tough.
3 . COMBINE potat oes, flour an d eggs in a m ixing bow l. Mix w ell unt il doug h does not stick to
han ds (add small a m ounts of flour at a t im e if needed).
4 . DIVIDE doug h into 4 sections. Roll out each section into a long rope. Cut each rope into
pieces. Push fork t ines on each piece for the cla ssic gn occhi appear an ce.
5 . BRING wa ter to a boil in a sauce pot. Drop in gnocchi an d cook until th ey float.
Chicken & Sauce
1 . COMBINE gar lic, lemon juice, rosem ary and chicken slices in a m ixing bowl. Let mar inate
for a t least 2 hours.
2 . COMBINE Parm esan ch eese, ricotta cheese and heav y cream in a m ixing bowl and set
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
46/123
aside.
3 . HEAT saut pan on m edium high . Add extra v irgin olive oil , onions, bell peppers, and
zucchin i. Saute u ntil onions are tr anslucent (do not brown).
4 . ADD m ar ina ted chicken slices an d cook until slices ar e brown on all sides an d intern al
temperatu re is 1 65 F. Reduce heat an d add sauce mix ture. Bring to a simm er.
5 . DRAIN cooked gnocchi and add to pan w ith ch icken, v egetables and sau ce. Stir to coat
gnocchi with sauce.
6 . SERVE gnocchi topped with extra Parm esan cheese.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 2
8/7/2019 Olive Garden - Italian Restaurant's Recipes
47/123
Chicken Involtini with Sun-DriedTomatoes, Pine Nuts and Spinach
Prep Time : 30 minutes
Cook Time: 35 minutes
Serving Size: 4
Ingredients
Stuffing
1 /4 cu p sun -dried tom atoes
2 Tbsp pine nuts, sl ightly toasted
1 cup frozen spina ch, ch opped
1 /2 cu p fontina ch eese, shr edded
2 cups breadcrum bs
1 Tbsp butter, melted
1 Tbsp flat leaf parsley , chopped
4 boneless chicken brea sts, with skin
Salt to taste
Black g roun d pepper to taste
Procedures
Pre-heat oven t o 40 0F.
1 . COMBINE stuffing ing redients togeth er in a bowl. Set aside.
2 . PLACE chicken breasts on a cutting board an d cov er with plastic wra p. With a m allet or
the palm of your h and, sl ightly flatten out breasts.
3 . SHAPE ha ndful of stuffing in to a ball an d place in center of each chicken breast.
4 . WRAP breast around th e stuffing, startin g w ith one side. Roll the breast, tu cking th e
opposite side under neath . Season top of chicken breast (skin side) wit h salt an d pepper.
5 . ROAST in oven for 3 0-40 m inutes or u ntil chicken is fully cooked and juices run clear.
Serv e im mediately .
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
48/123
Chicken Marsala
Prep Time : 30 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients4 chicken breasts, boneless & skinless
1 /2 cup flour
Salt to taste
Pepper to taste
Dried oregan o to taste
4 Tbsp oil
4 Tbsp butter or m argar ine
2 cu ps fresh mu shrooms, sliced
1 cup Marsala wine
Procedures
1 . POUND chick en breasts between sheets of plastic wr ap un til about 1 /4 " th ickness.
2 . COMBINE flour , salt, pepper and oregan o in a m ixin g bowl. Dredge chicken pieces in th e
flour , shakin g off any excess.
3 . HEAT oil and butter in a skil let ov er m edium heat. Cook chicken breasts on m edium heat
for a bout 2 m inutes on th e first side, un til l ightly browned. Turn breasts ov er to cook other
side, then a dd mu shroom s to skillet. Cook breasts about 2 m ore min ut es, un til both sides ar e
lightly browned. Continu e to stir m ushroom s. Add Marsala wine a round chicken pieces.
4 . COVERand simm er for about 15 m inutes.
5 . TRANSFERto serv ing plate.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
49/123
Chicken Milanese
Prep Time : 30 minutes
Cook Time: 25 minutes
Serving Size: 4
IngredientsSau ce & pasta:
cup butter, u nsalted
4 garlic cloves, minced (or 1 Tbsp)
1 cup white wine
1 /4 cup a ll-pur pose flour
1 cup chicken broth
1 c u p he av y c r eam
1 cup Parm esan ch eese, grated
tsp black pepper, to taste
tsp salt
8 cherry tom atoes, halv ed
cup spinach , ch opped8 r oasted gar lic clov es, m inced (or 4 Tbsp)
1 20 -oz packa ge tortelloni or tortellini, cooked according to package directions
Chicken:
4 boneless, skinless chicken br easts
cup flour
3 large eggs
cup milk
1 cup Panko breadcrum bs
cup Parm esan cheese, gra ted
3 tsp fresh parsley , chopped
1 1 /2 tsp Italia n seasoning1 Tbsp ga rlic, chopped
tsp black pepper
4 Tbsp Colav ita Extra-Virgin Oliv e Oil
4 lem on w edges
Procedures
1 . FLATTEN chicken breasts between 2 sheets of plastic wra p by pounding gently un til
chicken is approxim ately thick.
2 . WHISKeggs and m ilk together in a flat-bottom bowl.
3 . MIX breadcr um bs, cheese, fresh parsley , Italia n seasonin g, ga rlic an d pepper. Tr an sfer to a
flat plate.
4 . DREDGE chick en in flour , coating both sides. Dip chicken pieces in egg m ixtu re, coating
both sides. Dredge in brea dcru m b m ixtu re, coating completely on both sides. Set aside.
5 . MELT butter in sauce pan over m edium heat .
6 . ADD m inced garlic and saut for 1 m inute. A dd flour and stir w ell until well-blended.
7 . ADD wh ite wine, chicken broth, h eav y cream and cheese. Bring to a boil. Reduce heat an d
sim m er until mix tur e start s to thicken.
8 . ADD roasted garlic, pepper an d salt. Stir un til well blended.
9 . ADD tom atoes and spinach to sauce and allow to sim m er over low h eat for a bout 5 m inutes,
stirrin g frequently .
1 0. HEAT olive oil in fry ing pan ov er m edium -high heat. A dd breaded chicken to pan a nd cook
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
50/123
unt il both sides are golden brown a nd internal tem peratu re reaches 16 5 F.
1 1 . ADD cooked, drain ed tortelloni pasta to sau ce and blend w ell.
1 2 . TRANSFERchicken to a large platter an d serv e with hot, cream y tortelloni.
1 3 . GARNISH with fresh parsley and lemon w edges.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 2
8/7/2019 Olive Garden - Italian Restaurant's Recipes
51/123
Chicken with Lemon Sage Sauce
Prep Time : 45 minutes
Cook Time: 45 minutes
Serving Size: 4
IngredientsPICCATTA BATTER
6 eggs, wh ole
1 /4 cu p fresh parm esan ch eese, gra ted
1 /4 cup fresh Rom ano cheese, gr ated
2 T bsp fresh parsley , chopped (or 2 tsp dry )
2 Tbsp fresh basil, chopped (or 2 tsp dry )
CHICKEN
4 ea 6 oz. ch icken br easts, boneless skinless, split
2 cups flour , seasoned wit h salt a nd black pepper
1 /2 cup oliv e oil (or as needed)
LEMON SAGE SAUCE
1 /4 cu p sha llots, finely chopped
1 Tbsp ga rlic, chopped
2 Tbsp fresh sage, finely chopped
2 T bsp parsley , chopped (or 2 tsp dry )
1 /4 cu p lem on juice
1 Tbsp lem on zest
1 /2 cup wh ite wine
1 c u p he av y c r eam
6 Tbsp unsalted butter , cold
Salt a nd pepper to taste
Procedures
Pre-heat ov en to 35 0F.
PICCATTA BATTER
1 . COMBINE eggs, cheeses, parsley and basil together in a lar ge m ixing bowl.
CHICKEN
1 . POUND chicken breasts until thick. Dredge chicken in th e flour m ixtur e and dip it in
th e Piccat a batt er; coat ev enly on both sides.
2 . HEAT olive oil in a large skil let on m edium heat. Place chicken in the skillet and fry un til
edges ar e golden brown on each side. Tran sfer chick en from skillet into a baking pa n.
3 . BAKE in a 35 0F oven for 5 -6 m inutes, until juices run clear.
SAUCE
1 . DRAIN 3/4 of the oil from skil let and add th e shallots, garlic a nd herbs. Saute ov er m edium
heat u ntil shallots are tra nsparent. Add lemon juice, lemon zest, wh ite wine an d reduce
l iquid by 1 /2. A dd heav y cream and sim m er unt i l the sauce has thickened sl ight ly.
2 . REMOVE pan from h eat an d wh ip in the cold butter. Season to taste with salt and pepper.
SERVE
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
52/123
1 . POUR cup of sauce on plate and place chicken on top. Serv e imm ediately .
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 2
8/7/2019 Olive Garden - Italian Restaurant's Recipes
53/123
Conchiglie with Tomato & Basil
Prep Time : 10 minutes
Cook Time: 20 minutes
Serving Size: 4
Ingredients1 1 /2 lbs ripe v ine tom atoes, peeled, seeded & coar sely
diced
8-1 0 cloves garlic, peeled an d finely sliced
1 /4 cu p red onion, ch opped
1 /3 cu p extr a v irgin oliv e oil
2 Tbsp unsalted butter
Salt to taste
Black pepper t o taste
1 /4 cups fresh basil, coarse chopped + leav es for gar nish
cup shr edded m ozzarella ch eese
8 oz m edium -size shell pasta
Im ported Parm igian o Reggian o cheese to sprinkle
Procedures
1 . HEAT oliv e oil and but ter in a skillet. Add sliced gar lic and onions. Sau te ov er low heat
un til onions and gar lic tur n a ligh t golden brown. A dd diced toma toes an d cook together
with g ar lic and onions for 5 m inu tes. Season with salt an d pepper to taste. Add chopped
basil an d stir.
2 . COOKpasta according to package directions and drain.
3 . SERVE pasta in a soup plate or bowl and top with tom ato mix ture a nd freshly grat ed
Parm igian o Reggian o cheese. Gar nish w ith fresh basil leav es an d shr edded mozzarella.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
54/123
Fettuccine with Shrimp & Zucchini
Prep Time : 20 minutes
Cook Time: 20 minutes
Serving Size: 4
Ingredients1 lb fettuccine, dry
1 /2 cu p extr a v irgin oliv e oil
1 Tbsp ga rlic, chopped
2 T bsp parsley , chopped
1 zucchin i, medium cut into 2 x 1 /4 sticks
1 lb shr imp, lar ge, peeled and deveined (with or
with out t ails)
1 c u p dr y w hi t e w in e
3 /4 tsp black pepper
3 /4 t sp salt
4 Tbsp butter
dash parsley , chopped8 lem on w edges
Procedures
1 . COOKfettuccin e according to packa ge directions.
2 . HEAT oil in larg e saut pan over m edium heat w hile pasta is cooking. A dd chopped garlic
and parsley; cook for 1 m inute. Add zucchin i and cook an other m inute. Add shrim p, wine,
salt , pepper an d butter. Stir w ell and cook shrim p for 5 m inutes or u ntil they are n o longer
opaque. Let sau ce sim m er to thicken slightly .
3 . ADD drain ed pasta t o m ixtu re an d toss to blend all ingr edients. Season w ith salt an d pepper
to taste.
4 . TRANSFERpasta onto serv ing plat ter. Use tongs to pull shrim p and zucchin i to the top.
Squeeze two lemon wedges ov er dish; ga rnish w ith r ema ining w edges and parsley .
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
55/123
Frittata Vongole
Prep Time : 15 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients1 0 e g gs
3 /4 cu p Fontin a ch eese, shredded
1 cup Pecorino Rom ano cheese, freshly gra ted
3/4 c u p he av y c r eam
2 cups red-skinned potatoes, diced and cooked
1 cup clam m eat, chopped
2 T bsp fresh parsley , chopped
4 Tbsp oliv e oil
1 tsp salt
Fresh gr ound pepper t o taste
Freshly gr ated Pecorino Roma no cheese for ga rn ish
Spring lettuce mixLem on wedge
Procedures
Pre-heat ov en to 35 0F.
1 . BEAT the eggs in a large m ixing bowl, then stir in all ingredients except oliv e oil .
2 . HEAT oil in a la rge skil let and pour in th e egg m ixtur e. With a fork or spatula, push edges
of the frittata toward th e center un til m ost of the egg batter ha s set. Place skillet in th e pre-
heated ov en and bake for 2 0-25 m inutes until firm. Cool 5 m inutes before un m olding.
3 . SERVE from skil let or u nm old by r unn ing a spatu la un der frittata and sliding onto a
serv ing platter. Slice frittata into wedges and serv e hot or at room temperatu re. Serv e with
a bed of spring lett uce m ix w ith oliv e oil, lemon juice a nd salt & pepper. Gar nish w ith
Pecorin o Rom an o ch eese.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
56/123
Gamberoni All'Aglio
Prep Time :
Cook Time: 30 minutes
Serving Size: 4
Ingredients2 Tbsp oliv e oil
1 m edium onion, ch opped
3 garlic clov es, crushed
1 /4 t sp cru shed red peppers
1 1 /2 lbs medium fresh shrim p, shelled, tails
removed
1 stick butter
1 /2 cup wh ite wine
3 Tbsp parsley , finely chopped (1 Tbsp dry )
Salt a nd pepper to taste
8 oz an gel ha ir pasta, cooked according t o packa ge directions
Procedures
1 . HEAT oil in a sau t pan. A dd onion an d sau t 2 m inu tes. Add garlic a nd red pepper; do not
brown gar lic. Saut 1 m inute. Add shr imp, cook 1 -2 m inutes.
2 . ADD butter, win e, parsley , salt and pepper. Sim m er until sauce thickens slightly & shrim p
tu rn fr om opaque to pink.
3 . PLACE cooked, drained pasta on lar ge platter. Ev enly distribute shrim p and sau ce ov er
pasta an d serve im mediately .
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
57/123
Gnocchi with Spicy Tomato and WineSauce
Prep Time : 15 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients
2 Tbsp extra v irgin olive oil
6 clov es fresh gar lic
1 pinch chili flakes
1 c u p dr y w hi t e w in e
1 cup chicken broth
2 1 4.5 -oz cans tom atoes
1 /2 stick sweet cream butter, chil led, cut in to 1 cubes
1 /2 cu p freshly gra ted parm esan ch eese
Salt to taste
Freshly gr ound black pepper to taste
2 lb gn occhi (potat o dum plings), cooked according t o packa ge directionsFresh ch opped basil to taste
Procedures
1 . SAUTE oliv e oil , garlic and chili flakes in a pan on m edium heat un til garlic turn s a l ight
golden brown . Add white wine and chicken broth and simm er about 1 0 m inutes.
2 . REDUCE wine an d broth by half, add tom atoes and continu e to sim m er for 3 0 m inutes.
3 . PUREE ha lf of the sauce in blender w ith bu tter a nd Parm esan cheese. Season to taste with
salt and pepper. Remov e sauce from blender and stir in w ith other h alf of sauce th at w as not
pureed.
4 . REMOVE gnocchi from boiling wa ter, drain and m ix with sauce.
5 . SERVE gn occhi topped with Parm esan ch eese and basil.
CHEFS T IP:
*Add cream to sauce to add rich ness
*Add v egetables of choice to sau ce
*Add sauted chicken strips to sauce
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
58/123
Grilled Shrimp Caprese
Prep Time : 1 hour, 30 minutes
Cook Time: 20 minutes
Serving Size: 4
IngredientsMarinated Tomatoes:
1 1 /2 lbs Rom a tom atoes, cored* and cut int o 1
pieces
20 m edium fresh basil leav es, stem s rem oved and
cut into 1 pieces
2 Tbsp extra-vir gin olive oil
1 Tbsp garlic, minced
1 tsp Italia n seasonin g
Salt to taste
2 Tbsp butter
1 /2 cup wh ite wine1 1/ 2 c u ps heav y c r eam
1 cup Parm esan ch eese, grated
1 lb capellini (an gel hair ) pasta, cooked according to packa ge directions
2 cups m ozzarella ch eese, shredded
1 lb 26/30 or 21 /25 shrim p, peeled and deveined
*Chefs Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on
each tomato.
Procedures
Preheat broiler.
1 . COMBINE toma toes, basil, oliv e oil, gar lic, Italia n seasoning an d salt in a lar ge bowl a nd
blend thoroughly . Cov er, set aside and m arina te for at least 1 hour.
2 . HEAT a larg e, nonstick skil let over m edium heat. Add butter and let melt. Stir in wh ite
wine an d bring to a boil . Add heav y cream and Parm esan ch eese and bring to a sim m er. Let
sauce r educe to desired consistency .
3 . ADD cooked, dra ined pasta a nd m ar ina ted tom atoes to skillet. Stir to thoroug hly coat pasta
with sauce.
4 . TRANSFERpasta and sau ce to serv ing platter and top with m ozzarella ch eese.
5 . GRILL or SAUTE shrim p until interna l temperatu re reaches 1 5 0F and set aside.
6 . PLACE serv ing platter in broiler for 2 -3 m inutes, or u ntil cheese has m elted.
7 . TOP pasta with cooked shr imp a nd serv e.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
59/123
Linguine in Saffron Sauce
Prep Time : 15 minutes
Cook Time: 45 minutes
Serving Size: 4
Ingredients1 lb linguin e, cooked according to packag e directions
SAFFRON SAUCE
1 0 cups chicken broth (2 1 /2 qts)
1 sma ll pinch of saffron
2 tsp tarrag on
1 c u ps heav y c r eam
1 /4 lb sweet butter
Fresh parsley , chopped
Procedures
1 . PLACE chicken broth in a saucepot and bring to a sim m er.
2 . CHOP saffron car efully and add it to broth a long w ith th e tarr agon. Let broth reduce to 1/3
qua rt. A dd cream and reduce sauce to desired consistency . Strain the sauce an d add butter
a l itt le at a t im e.
3 . HOLD sauce until r eady to serv e. Add drained pasta to sauce and stir to thorough ly coat.
4 . TRANSFERto large platter and garn ish w ith chopped parsley . Serv e imm ediately .
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
60/123
Linguine with Anchovies and Mussels
Prep Time : 30 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients1 /2 cu p extr a v irgin oliv e oil
2 Tbsp fresh gar lic, minced
cup (2 oz) anch ovy fillets packed in oliv e oil, drain ed
2 lbs mu ssels, in-shell (rinsed and clean ed)
1 cup white wine
1 lb l ingu ine pasta
1 /2 cup pine nu ts, toasted
1 /4 cu p chopped par sley
Procedures
1 . HEAT olive oil in large skil let over low h eat. Add gar lic and an chovies. Stir a nd saut un til
garlic tu rns l ight golden brown and a nchov ies dissolv e and tu rn to paste. Add mussels and
wh ite wine. Increase heat to m edium . Cov er an d simm er un til m ussels open, stirring
frequently .
2 . COOKlingu ine according to package directions an d dra in. Mix pasta into skillet with sauce.
3 . TRANSFERto large servin g platter. Garnish with toasted pine nuts and parsley . Serv e
immediate ly.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
61/123
Linguine with Kalamata Olives andProsciutto
Prep Time :
Cook Time: 1 hour
Serving Size: 4
Ingredients
8 oz l ingu ine
4 Tbsp oliv e oil
3 Tbsp chopped prosciutto
1 Tbsp chopped gar lic
1 /2 cup w ild mu shroom s**, sl iced
2 Tbsp kalam ata oliv es, pitted and chopped
1 Tbsp green oliv es, pitted an d chopped
2 Tbsp chopped Italia n parsley
1 /4 cup red wine
2 cups herb tom ato sau ce
1 Tbsp Parm esan ch eese, shr edded
Procedures
**Note: For wild mu shrooms y ou ma y use portabella, oy ster, or th e dried m ixed exotic. If using
dried m ushroom s, soak in water ov ernight a nd boil in water for an hour th e next day to ensure
they will be tender.
1 . COOKlinguine according to package directions.
2 . HEAT oil in a saut pan wh ile pasta cooks. Add prosciutto, gar lic, and m ushroom s. Saute
for 1 2 m inutes, until y ou ca n smell the gar lic. Add oliv es and 1 Tbsp chopped parsley .
Add wine an d reduce by 1 /2. A dd tom ato sau ce and bring to a boil .
3 . DRAIN pasta and a dd to saut pan. Toss to thorough ly coat pasta with sauce.
4 . TRANSFERto large serv ing platter. Top with shredded parm esan ch eese and rem aining
fresh ch opped parsley . Serv e imm ediately .
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
62/123
Linguine with Mixed Sweet Peppers
Prep Time : 15 minutes
Cook Time: 15 minutes
Serving Size: 4
Ingredients1 lb linguine
1 cup red bell peppers, cut 1 " x 1 "
1 cup y ellow bell peppers, cut 1 " x 1 "
1 cup plum tom atoes, seeds and jelly rem oved, cut 1 " x 1 "
4 m edium garlic clov es, peeled and finely chopped
4 Tbsp fresh basil, finely chopped
3 Tbsp extra v irgin olive oil
1 /2 cu p(s) Parm esan ch eese, freshly gra ted
Procedures
1 . PREHEAT heav y skil let over m edium heat; add olive oil and saut garlic un til just wh ite.
Add all ingr edients (except pasta a nd Parm esan cheese) and saut, stirring constantly unt il
peppers are c risp tender.
2 . COOKpasta acc ording to packa ge directions.
3 . ADD pasta and Parm esan cheese to saut pan ; stir to blend well with v egetables. Add salt
an d fresh g roun d pepper to taste.
4 . TRANSFERto large serv ing platter. Serv e im m ediately .
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
63/123
Lobster Spaghetti
Prep Time : 30 minutes
Cook Time: 40 minutes
Serving Size: 4
Ingredients2 lobsters (1.5 lbs each)
2 Tbsp Extr a-v irgin oliv e oil
1 m edium y ellow onion, diced
1 Tbsp ga rlic, chopped
1 /8 t sp crushed red pepper
1 cup white wine
cup sherr y
1 6-oz pack fr esh spinach
3 roma tom atoes, diced
1 /2 stick cold butt er, cu t into pieces
Sea salt to taste
Pepper to taste1 2 oz spagh etti, cooked according to packa ge directions
Procedures
1 . HEAT wa ter in a v ery large stock pot unt il boiling.
2 . PLACE 1 lobster, head first, into boiling w ater . Allow to boil for 1 0 m inu tes. Rem ove from
water an d allow to cool slightly . Repeat pr ocess for other lobster. Once lobsters ar e cool
enough to handle, cut lobsters in ha lf length wise.
3 . COMBINE onion, garlic and extra v irgin oliv e oil in a separate large pan. Simm er for 5
m inutes. Add crushed red pepper, w hite wine, sherry and th e halv ed lobsters. Cov er and
allow t o sim m er for 1 5 m inutes. Remov e lobster from sauce.
4 . TWIST off two front claw s where th ey join th e body . Using th e back of a knife, crack claw s
and remove m eat from tai l and body.
5 . ADD spinach, tomatoes and but ter to sauce. Bring to a boil and allow to sim m er for 1 0
m inutes. Add lobster ta il and claw m eat. Allow to cook for 5 m inutes. Season to taste with
salt an d pepper.
6 . COAT cooked, drained pasta w ith sau ce, tra nsfer to lar ge bowl (or indiv idual dishes), top
with lobster an d rem aining sauce. Garn ish w ith lobster shells.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
64/123
Meat Ravioli with Bolognese Sauce
Prep Time : 25 minutes
Cook Time: 1 hour, 30 minutes
Serving Size: 4
Ingredients2 Tbsp oliv e oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
lb groun d beef
6 oz Italia n sau sage, skinned
1 cup red wine
1 8 oz can cr ushed toma toes, chopped (groun d)
1 tsp fresh r osem ary , chopped (1 /4 tsp dry )
1 tsp fresh sage, chopped (1/4 tsp dry )
Salt to tastePepper to taste
2 4 beef-filled ra v ioli, cooked according t o packa ge directions
2 cups m ozzarella ch eese, shredded
Procedures
1 . HEAT oil in a larg e pan. Add celery , carr ot, onion, garlic and cook about 5 m inutes. Add
m eat and cook 1 0 m inutes ov er m edium heat, stirring occasionally .
2 . DEGLAZE pan w ith w ine; let reduce. Add tomatoes and rem aining ingredients and stir.
Sim m er for about 1 hour.
3 . PLACE cooked rav ioli in a single lay er in a la rge bak ing dish. Pour hot Bolognese sauce ov er
rav ioli. Place shredded mozzarella ev enly ov er sauce.
4 . PLACE rav ioli in a broiler u ntil cheese is melted and bubbly .
5 . SERVE immediate ly.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
65/123
Milanese Style Penne
Prep Time : 15 minutes
Cook Time: 15 minutes
Serving Size: 4
Ingredients8 oz sweet Italian sausage, casing rem ov ed
1 1/ 2 c u p he av y c r eam
1 lb penne r igat e pasta, cooked according t o packa ge directions
1 /3 cu p Parm esan ch eese
Salt a nd pepper to taste
Fresh parsley , chopped
Procedures
1 . BROWN sausag e in a pre-heat ed pan . Dra in fat an d set sausage aside.
2 . ADD cream to the hot pan an d continu e to cook over low heat for 4 m inutes. Add saffron
an d reduce sauce to the desired consistency .3 . CHOP sausage a nd add it to sauce.
4 . REMOVE cooked pasta from pot, retain ing a portion of the w ater. Imm ediately add pasta to
sauce and season w ith Parm esan cheese, salt and freshly crushed black pepper. (Thin sau ce
with pasta wa ter if needed.)
5 . TRANSFERto large serv ing platter, ga rnish w ith chopped par sley and serve.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
66/123
Orecchiette with Red Pepper Pesto
Prep Time : 20 minutes
Cook Time: 10 minutes
Serving Size: 4
Ingredients cup waln ut pieces
1 2 oz canned roasted red peppers, drain ed
cup grat ed Parm esan cheese
1 cup fresh basil leav es, wa shed and dried
1 /2 cu p Italian par sley leav es, wa shed and dried
2 clov es peeled gar lic
cup oliv e oil
1 lb orecch iette pasta
4 Tbsp unsalted butter (optiona l)
Toasted wa lnu ts, coar sely chopped
1 2 fresh basil leav es, wa shed, dried, and cut in thin strips
Procedures
Pre-heat ov en to 35 0F.
TOASTED WALNUTS
1 . PLACE wa lnuts on sheet tray . Bake in 35 0F ov en for 1 2 m inutes.
RED PEPPER PEST O
1 . COMBINE red peppers, toasted waln ut s, par m esan cheese, basil, parsley an d gar lic in a food
processor. With m otor ru nning , slowly add oliv e oil and process until m ixtur e form s a
coarsely chopped paste.
FINAL PLAT ING
COOKorecchiette pasta according to package directions. Drain pasta, reserv ing 1 /2 cup
cooking liquid, a nd retu rn pasta to pot. Heat r ed pepper sauce in a sauce pot, stir in butt er (if
using) an d reserv ed cooking l iquid. Cook just u ntil sauce is heated thr ough . Stir in pasta and
coat w ith sauce.
TRANSFERpasta to serv ing plates and top each w ith toasted w aln ut pieces an d shr edded
basil.
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
67/123
Pasta Florentine
Prep Time : 15 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients1 c u p he av y c r eam
1 /2 cu p chicken broth
1 2 oz sliced mushr oom s
1 1 /2 cu ps frozen peas
3 clov es gar lic
1 /4 cu p extr a v irgin oliv e oil
4 oz ha m (Black Forest if possible), ju lienned
1 /4 cu p chopped par sley
8 oz pasta (y our fav orite sha pe), cooked according t o packa ge directions
Grated Parm esan cheese for gar nish
Salt a nd pepper to taste
Fresh parsley , chopped
Procedures
1 . HEAT extra v irgin oliv e oil and garlic in a saut pan ov er m edium -low h eat. Once garlic
starts to sizzle, add m ushroom s. Saut 2-3 m inutes. Add heav y cream and chicken broth
and bring to a boil . Allow to slightly reduce, for about 1 0 m inutes. Add ham , peas and
parsley and cook 4 m inutes.
2 . RETURN cooked, drained pasta t o pot and add sauce. Cook u ntil sau ce sim m ers and coats
the pasta.
3 . REMOVE pot from h eat and stir in g rat ed Parm esan. Toss gently to com bine.
4 . TRANSFERto large serv ing platter. Gar nish with chopped parsley and serv e.
Chefs Tip: Use a sma ll am ount of salt . The parm esan cheese natu rally contains salt .
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
68/123
Penne Pasta with diced tomato and freshRicotta cheese
Prep Time : 15 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients
4 m edium fresh ripe tom atoes
8 ba sil leav es, chopped
cup extra v irgin oliv e oil
1 cup fresh r icotta ch eese
1 /2 tsp ma rjoram , chopped
1 2 oz penne riga te pasta, cooked according to pack age
directions
1 /4 cup Rom ano cheese, grated
1 lar ge gar lic clov e, peeled an d chopped
Salt to taste
Fresh groun d black pepper to tasteFresh parsley , chopped
Procedures
1 . CUT a shallow X on t he bottom of each tom ato. Place tomatoes into boiling w ater a nd
blanch for 1 5 seconds. Im m ediately cool in ice w ater.
2 . REMOVE core, skin a nd seeds from t oma toes an d dice. Place in a bowl and a dd 1/4 cu p of
oliv e oil, ch opped basil an d chopped garlic.
3 . BLEND ricotta ch eese with ch opped m ar joram ; season to taste wit h salt an d pepper.
4 . TOSS tomato m ixtur e in a h ot skil let . When m ixtur e is hot, stir in Ricotta ch eese blend.
5 . ADD hot, drained pasta to tom ato/cheese m ixtur e. Stir to thorough ly blend. A dd salt a nd
pepper to taste. Top with Rom an o cheese and ch opped par sley .
::adCenter::
1/28/2011 Olive Garden Italian Restaurant - Recipe
olivegarden.com//recipe_display_print. 1
8/7/2019 Olive Garden - Italian Restaurant's Recipes
69/123
Penne Romana
Prep Time : 15 minutes
Cook Time: 15 minutes
Serving Size: 4
IngredientsRoma na Sauce
1 /2 cu p extr a v irgin oliv e oil
3 /4 cu p y ellow onion, chopped in 1 /4 pieces
1 /2 tsp crush ed red pepper
1 Tbsp garlic, minced
2 cups white wine
2 tsp rosema ry , chopped (1 /2 t sp dry )
1 Tbsp parsley , chopped (1 /4 tsp dry )
Salt to taste
2 1 /2 Tbsp corn starch
2 cups chicken broth
Pasta
1 Tbsp extra v irgin oliv e oil
2 cups green beans, blanched
1 cup tomato, diced
4 cups Roman a sau ce (see abov e)
4 cups penn e pasta, cooked according to packa ge directions
3 Tbsp Roma no cheese
3 Tbsp Parm esan cheese
Procedures
1 . HEAT oil in a sm all saucepan at m edium -high heat. A dd onions and crushed red pepper.
Cook u ntil soft , about 5 m inutes, stirring frequently . Add m inced garlic an d cook for one
m inute. Whisk in wine, rosem ary , parsley a nd salt .
2 . WHISKcornstar ch a nd chicken broth in a separa te bowl. A dd mixtu re to sauce a nd stir
well. Brin g to a boil an d set aside.
3 . HEAT saut pan over m edium high heat. A dd green beans and tomat o and cook for 1
m inute. A dd Rom ana sauce and cooked, drain ed penne pasta. Add Rom ano an d Parm esan
cheeses. Stir w ell to ensure pasta is complete