The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

May 8, 2017

Panzanella Salad Recipe

Panzanella Salad Recipe

Panzanella salad or panmolle is a popular and rustic Italian bread salad. It’s made with toasted bread, fresh tomatoes and mozzarella cheese. Every recipe is different: some require grilled bread, additional fresh herbs, capers or lots of onions. Any way you slice it, this is a dish you won’t regret bringing to your next dinner party – especially if you happen to have a chilled wine on stand-by like Pinot Grigio.

Serves 2

Ingredients
2 Cups ciabatta bread, toasted & pulled into 1 inch pieces
10 Grape tomatoes, cut in half
6 oz Fresh spinach
½ Cup cucumber (peeled) or yellow bell peppers, ½ inch dice
8 Kalamata olives, chopped
4 Pepperoncinis, destemmed & cut into 1/3 inch rings
2 oz Fresh mozzarella, cut into 1 inch pieces

Dressing
2 Tbsp basil leaves, julienned
1 Tbsp roasted garlic
2 Tbsp Balsamic Vinegar
5 Tbsp Olive oil

Instructions
Toast the bread in the oven to crisp.
Combine the dressing ingredients in the mixing bowl and break up the basil leaves and garlic.
Add the remaining ingredients to a mixing bowl, reserving half of the mozzarella for garnish and toss.
Arrange the salad on a plate or in a bowl, and sprinkle with the remaining mozzarella.
Serve room temperature to warm and enjoy!

Can’t find ciabatta? Any Italian or French bread will do the trick! 

We invite you to join us at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

May 3, 2017

May 2017 Chef’s Features

May 2017 Chef’s Features

Available May 4 – May 31

The fork is definitely strong with these features. May the fork be with you today #maythefourth and all month!

Dishes you’ll enjoy on our Chef’s Features menu:

Beef Barley Soup
Mushrooms & Carrots

Minestrone Soup
Squash, Zucchini, Tomatoes, Romaine, White Beans, Garlic

Burratta with Pesto & Heirloom Relish
Created by Bill Billings – Denver, CO
Kalamata Olives, Roasted Garlic, Focaccia Toast

Chef Nuzzo’s Gnocchi†*
Created by Chef Jim Nuzzo – Chicago, IL
Herb-Roasted Chicken, Asparagus, Grana Padano Cheese, Sun-Dried Tomatoes, Pesto, Kalamata Olives

Braised Beef Rigatoni al Forno*
A Maggiano’s Classic
Marinara Sauce, Smoked Mozzarella, Oven Roasted Grape Tomatoes, Shiitake Mushrooms

Chicken Cacciatore
A Maggiano’s Classic
Carrots, Celery, Onions, Tomatoes, Hand-Cut Fettuccine, Crispy Sage

Eat-A-Dish For Make-A-Wish® Dessert**
Limoncello Tiramisu

Created by Chef Maria Galan - Springfield, VA
Mascarpone Cheese & Raspberry Sauce

Featured Wines
Meiomi Rose & Meiomi Pinot Noir

We invite you to join us at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

**Between 7/4/16 – 6/28/17, Maggiano’s Little Italy will donate $1 to Make-A-Wish® for each feature dessert, with a minimum guarantee of $150,000 for all in-restaurant. For more information, visit wish.org
*Features pastas come with a gift Classic Pasta of your choice at participating locations.
†Dish contains nuts
Subject to Availability

April 27, 2017

Lemon Ricotta Pancakes Recipe

Lemon Ricotta Pancakes Recipe

Ever wondered how we get our Lemon Ricotta Pankcakes so fluffy? Well, we're sharing our secret...it's all in the whisk!
We hope you enjoy every last bite.

Yields 15 Pancakes

Ingredients
◦  ½ Cup All-Purpose Flour
◦  1 Tsp Baking Powder
◦  4 Tbsp Granulated Sugar
◦  2 Eggs, Separated
◦  ½ Tsp Kosher Salt
◦  ½ Cup Whole Milk
◦  1 Cup Ricotta Cheese 
◦  1 Tsp Vanilla Bean Paste
◦  1 Tbsp Lemon Zest
◦  1 Tbsp Lemon Juice
◦  2 Tbsp Canola Oil
◦  Whipped Cream
◦  Fresh Blueberries
◦  Maple Syrup
Directions
1. In a small mixing bowl, combine the flour and baking powder.
2. In a medium mixing bowl, whisk together the sugar, egg 
yolks, kosher salt, whole milk, ricotta cheese, vanilla bean 
paste, lemon zest, and lemon juice. 
3. Set both bowls aside and in a separate medium mixing bowl, 
whisk the egg whites until stiff peaks are formed. 
4. Whisk the flour mixture into the ricotta cheese mixture 
until incorporated.
5. Gently fold the whisked egg whites into the flour and 
cheese mixture until incorporated – do not over fold.
6. Place the canola oil on a 400˚ griddle. 
7. Scoop the batter onto the griddle. 
8. When the batter begins to bubble and the bottom has turned 
a golden brown, flip the pancake over. 
9. Continue to cook until golden brown.

Serve with whipped cream, blueberries and maple syrup. Enjoy!

We invite you to brunch with us at Maggiano’s Little Italy. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

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