FROM THE OLIVE GARDEN: COOK’S IN BLOOM ROSEMARY RAVIOLI IN TOMATOE PESTO SAUCEFROM THE OLIVE GARDEN: COOK'S IN BLOOM ROSEMARY RAVIOLI IN TOMATOE PESTO SAUCE There are far different costs associated with cooking in and eatting out. There's price and quality to consider. There's the convenience and the occasion to consider. It boils down, as the Italian's say, to, "Di stagione – in season." The chain Olive Garden does fast food Italian. There are over 800 restuarants, one in every major city in the United States and it trickles down from there. There are 12, in a 45-mile radius from my house. If you have been to one, you have been to them all. They are programmed by corporate to taste the same. There's no guarantee that what I cook once will taste the same twice. That's my guarantee and this is my recipe. BEFORE: YOU WILL NEED: 1. Mediterranean Pine Nuts 2. Rana Ravioli Chicken Rosemary 3. Canned Tomatoes 4. Whole Milk Ricotta Cheese 5. Olive Oil 6. Garlic 7. Chicken Breast 8. Jar Pesto Sauce 9. Onion 10. Cherry Tomatoes 11. Chardonnay, Went Vineyards Currently at Olive Garden, there is an existing special where two people can eat for $25.00. About the only other places $12.50 gets you a meal is at a chain like McDonalds or in a third-world nation. The special includes unlimited bread sticks and appetizer followed by a choice between nine entrees. If you skip the appetizer, you can sample one of five desserts. I'm not food-expert. I earn a living as an interior designer in my family business www.tigerlilysgreenwich.com. Home-cooking is a hobby but I think anyone is with-in their right t question the profitability of a meal served for $12.50 a person. What possibly can be the quality of that food source? Stewed vegetables is an old idea when you think about it. It pre-dates metal cans to glass jars and seasonal preserves. The greatest thing about time is if you live long enough the simpliest of ideas comes back again. The canning provides a distinguished taste and the tomatoes also differ in texture. Once upon a time, families only ate at home. Once upon time there was no Olive Garden. Once upon a time to eat a vegetable in the winter, it came out of jar sealed during harvest months. "In the winter I use canned vegatables. It is the closest thing to what our ancestors got."--Samantha Knapp Fry the tomatoes in the heated oil. This process is messy, stand back to avoid being burned by the heat. There is so much water in the canning process that it is absolutely neccessary to keep the heat high to cook off the juice.
Here's where we throw religion right out the door. At this point the tomatoes should have cooked down and become stocky in its own liquid. To this add the Ricotta. There are two types of italian cooking and they split on the dairy. Here's where both meet. Use a hand blender to mix the sauce.When complete, let the sauce come together for at least ten more minutes under high heat.
- CHEESE MEETS TOMATOES BLEND TOGETHER FOR SAUCE
I am not sure how the Olive Garden makes their sauce. I do know that evey menu item is handed down by corporate. The idea is that everything is measured out exactly so that all you have to do is follow the recipe. You don't have to taste it. AFTER: I like the restaurant quality that comes with this finished meal. Serve the sauce over Ravoili and layer the chicken on top. If it hasn't been made clear yet, I am proponent when possible of cooking your own food. The benefits are plentiful. You knowthe orgins and you know who's hands made it. It comes from the heart, not corporate.
- COOK OVER HIGH HEAT TASTE & FLAVOR