Olive Garden Lentil Stew with Capers

Ingredients:
1 lb bag Italian dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
1 clove fresh garlic, chopped
1 sprig fresh rosemary
pinch fresh thyme, chopped
4 cups chicken stock
Sea salt to taste
2 Tbsp plus 1/2 cup chopped tomatoes
1 Tbsp capers
4 Tbsp extra virgin olive oil
2 Tbsp parsley, chopped
4 pinches of ground black pepper

Procedures:
Soak lentils for 2 hours in cool water. Drain.

Combine extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.

Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!)

Serve re-heated soup garnished with chopped tomatoes and capers.

Add fresh black pepper and chopped parsley. Serve immediately.

Serves: 4 person

Source: Olive Garden

Olive Garden's Herbed Risotto

Ingredients:
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
1 Tbsp fresh chopped parsley ( 1 tsp dry)
1 Tbsp fresh chopped oregano (1 tsp dry)
1 Tbsp fresh chopped basil (1 tsp dry)
Salt and black pepper to taste
Fresh parsley, chopped

Procedures:

Hold the broth warm in a saucepan.

Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate. Add broth, about 1/2 cup at a time,
stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired
doneness. Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto.

Transfer to large bowl and garnish with parsley. Serve immediately.

Note: Finished risotto is creamy and rice is firm.

Serves 4 person,

Source: Olive Garden

Olive Garden Cheese Ravioli with Fresh Vegetables

Ingredients:
1 lb mini round cheese ravioli,  cooked according to package directions
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 7-oz jars roasted red peppers, sliced in strips
1 whole, medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly ground black pepper

Procedures:
Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.

Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Serves: 4 person

Source: Olive Garden

Olive Garden Panna Cotta

Ingredients:
1 1/2 qt heavy cream
1/2 qt whole milk
3/4 cup sugar
1 tsp vanilla extract or 1/2 vanilla bean, cut in half lengthwise
1 envelope unflavored gelatin
8 oz fresh raspberries
1/3 cup powdered sugar

Panna Cotta:

Combine heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well.
Heat bowl over double boiler until it registers 180°F on a thermometer. Remove from heat and remove vanilla bean.
Dissolve gelatin in the cream. Mix well.
Portion into small glass containers and cover with plastic wrap.
Chill in refrigerator until cold, preferably overnight.

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Sauce:

Blend raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well.
Cover and refrigerate overnight.

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To Serve:

Loosen panna cotta from sides of small containers.
Invert onto small serving plate.
Drizzle with chilled raspberry sauce.
Serve immediately.

Serves: 4 person

Source: Olive Garden

Olive Garden Italian Sausage Soup

Ingredients:
1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 3/4 oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish

Procedures:
Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.

Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.

Laddle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

Source: Olive Garden

Olive Garden Portobello Mushrooms with Mozzarella

Ingredients:
4 large, firm portobello mushroom caps, stems & gills removed
3/4 cup olive oil
1/4 cup balsamic vinegar
12-16 small, fresh mozzarella balls
1/4 cup pimento strips or sun-dried tomatoes in oil
1/4 cup sliced black olives
4 Tbsp pesto sauce
Salt and freshly ground pepper to taste
Fresh basil leaves

Procedures:
Preheat oven to 375ºF.

Remove any dirt from mushroom caps with a damp towel and place in a shallow plate, tops down.

Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.

Bake caps in oven at for 8-10 minutes, tops up (if there is any excess moisture, it will drain out of the mushroom when baking instead of pooling inside, causing the mushroom to become soggy).

Cut mozzarella balls in half and place in a bowl. Add pimento or sun-dried tomato, olives, pesto, salt and pepper and stir.
Hint: For increased mushroom flavor, finely chop and sauté mushroom stems in olive oil and add to filling mixture.

Fill each cap with the mixture and drizzle with marinade. Bake caps for 8-10 minutes more, or until most of the cheese is melted.

Garnish with fresh basil leaves and serve.

Serves: 4 person

Source: Olive Garden

Olive Garden Toasted Ravioli

Ingredients:
1 16 oz. pkg. meat-filled ravioli (fresh or frozen, thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs plain
1 teaspoon Italian seasoning
vegetable oil, for frying

Procedures:
Mix water with eggs and beat well, set aside.

Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.

Heat vegetable oil in deep fryer or skillet to 350 degrees F for deep frying.

Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.

Serve with this marinara sauce recipe for dipping.

Serves: 4-6 person

Source: Recipe4Living

Olive Garden Grilled Shrimp Caprese

Ingredients:

Marinated Tomatoes:

1 1/2 lbs Roma tomatoes, cored* and cut into 1" pieces
20 medium fresh basil leaves, stems removed and cut into 1" pieces
2 Tbsp extra virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste

2 Tbsp butter
1/2 cup white wine
1 1/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package
directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined

Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.

Procedures:

Preheat broiler.

Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.

Transfer pasta and sauce to serving platter and top with mozzarella cheese.

Grill or Saute shrimp until internal temperature reaches 150°F and set aside.

Place serving platter in broiler for 2-3 minutes, or until cheese has melted.

Top pasta with cooked shrimp and serve.

Serves: 4 person

Source: Olive Garden

Olive Garden Creamy Polenta

Ingredients:
3 cups whole milk
1 cup water
Salt to taste
1 tsp rosemary, chopped + 1 tsp for garnish
3/4 cup coarse ground cornmeal
3/4 cup fine ground cornmeal
1/4 cup mascarpone cheese
1/4 cup Parmesan cheese + 1 Tbsp for garnish
Pepper to taste

Procedures:
Scald milk, water, salt, and rosemary in heavy bottom 2 quart saucepan. Turn heat to low, and with a wooden spoon slowly stir in cornmeal and cook for 10-20 minutes, stirring frequently. Polenta is done when it comes away from the side of the pan easily.

Remove from heat and stir in mascarpone and Parmesan cheese. Season with pepper to taste.

Garnish with rosemary leaves and Parmesan cheese. Serve immediately.

Serves 4

Olive Garden Chicken & Sausage Mixed Grill

Ingredients:
(Marinade)
2 tsp red pepper oil
2 Tbsp fresh rosemary, chopped
1/2 cup fresh lemon juice
1 tsp salt
3 bay leaves, broken into pieces
2 large garlic cloves, pressed
1/4 cup extra virgin olive oil

(Skewer)
2 lbs skinless, boneless chicken breasts (4 oz each)
1 lb Italian sausage links, mild
1 pt cherry tomatoes
1 bag bamboo skewers
3 lemons, cut in half
Rosemary sprigs (2)

Procedures:
(Marinade)
Mix olive oil, pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.

(Skewer)
Cut each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours.

Bake sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.

Grill chicken until juices run clear and pieces are completely cooked.

Thread sausage pieces on skewer. Grill until sizzling and juices are running.

Place cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

Olive Garden Caprese Flatbread

Ingredients:
8 Roma or plum tomatoes, diced
1 garlic clove
3 garlic cloves, chopped
1 1/2 cup mayonnaise
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 cups shredded mozzarella cheese
20 medium fresh basil leaves, stemmed and chopped (about 1/2 cup)
1/2 cup Parmesan cheese, grated
14 Tbsp extra virgin olive oil, divided
11 oz container of refrigerated thin crust pizza dough

Procedures:
Preheat oven to 350ºF. 

Dice tomatoes into small pieces. Transfer to a mixing bowl. 

Add chopped garlic, salt, pepper, 1/2 of chopped basil (about 1/4 cup), and 4 Tbsp olive oil. 

Set aside and allow mixture to marinate for 10 minutes. 

Flatten pizza dough into rectangle pan as indicated on package, reaching to pan edges. 

Drizzle dough with olive oil and brush it over dough. 

Bake dough at 350ºF for 10 minutes on center rack. 

Remove from oven and allow to cool slightly, about 2 minutes. 

Cut garlic clove in half and rub, cut side down, onto the surface of the bread. The slight warmth of the bread will help extract the garlic flavor. 

Allow bread to cool completely, about 10 more minutes. Increase oven temperature to 450ºF. 

Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the bread's surface. 

Top with shredded mozzarella to evenly cover surface. 

Drain tomato mixture and spread evenly over the bread. 

Sprinkle with grated Parmesan cheese. 

Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly. 

Garnish with remaining chopped basil and serve. 

Olive Garden Cream of Tomato and Basil Soup

Ingredients:
4 Tbsp butter
1 small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste

Procedures:
Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes.

Add white wine and reduce by 3/4. Add tomatoes and heavy cream,
bring to a simmer and reduce by 1/2.

Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt
and pepper.

Garnish with remaining fresh basil and tomatoes and serve.

Serves 4

Olive Garden Chicken Gnocchi Veronese

 Ingredients:
1/4 cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
1/2 zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in 1/2" strips
2 small branches rosemary
1 garlic clove, minced
Juice of 1/2 lemon

Veronese Sauce:
1 cup Parmesan cheese, grated
1/2 cup ricotta cheese
14 fl oz heavy cream

Gnocchi:
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions

Note: You may make your own gnocchi by following the steps below,
or you may purchase them already made.



Procedures:
Gnocchi

1. Wash potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.

2. Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.

3. Combine potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).

4. Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into 1/2" pieces. Push fork tines on each piece for the classic gnocchi appearance.

5. Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

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Chicken & Sauce

1. Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

2. Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

3. Heat saute pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).

4. Add marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.

5. Drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.

Olive Garden Tortelloni Bolognese

Ingredients:
2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grated

Procedures:
1. Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.

2. Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.

3. Toss hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately.

Serves 4

Olive Garden Chicken Marsala

Ingredients:
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Procedures:
1. Pound chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. Cover and simmer for about 15 minutes.
5. Transfer to serving plate.

Serves 4

Olive Garden's Tuscan Garlic Chicken

Ingredients:
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated

Procedure:
Pre-heat oven to 350F.

1. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165F.

4. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Serves 4