Maggianos Little Italy New York Recipes

MAGGIANO'S NEW YORK STYLE CHEESECAKE RECIPE - (3.7/5)

Steps:

• Crust: In a food processor, combine broken up ladyfingers with butter and process until mixture is in fine crumbs. Press onto bottom only of a 9-inch springform pan (3 inches high). Wrap a double thickness of foil around bottom and all the way up sides of outside of the pan. Filling: In a large bowl, with an electric mixer, beat cream cheese, ricotta cheese, sour cream, vanilla and lemon juice about 6 to 7 minutes, or until light and fluffy. Beat in sugar and continue beating 3 to 4 minutes, until very smooth. Beat in eggs, one at a time, beating well after each addition. Pour mixture into crust-lined pan. Bake: Put springform pan into a larger baking pan and carefully add hot water to come 1/3 way up side of springform pan (best to do this on oven rack). Bake in preheated 250°F oven 4 to 4 1/2 hours, or until set and knife inserted near center comes out clean. (Top should be pale golden, if at all). Remove springform pan from larger baking pan and cool to room temperature. While cake is still warm, run tip of a sharp knife gently around sides to loosen cake from pan. Refrigerate until cold, at least 3 hours or longer. Serve: Carefully remove springform side of pan. Cut cheesecake into slices with a sharp knife dipped into hot water and wiped dry. Serve cold with whipped cream and fresh strawberries and strawberry sauce, if desired.

MAGGIANO'S LITTLE ITALY ITALIAN POT ROAST

Steps:

• Prepare herb marinade first; then prepare vegetables and keep warm.
• To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.
• Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.
• To prepare vegetables:Preheat oven to 375 degrees.
• In very large oven-proof saute pan, heat oil over medium-high heat.
• Add vegetables and saute until browned, turning frequently.
• Season with salt and pepper.
• Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served.
• To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper.
• Brown on all sides on olive oil in heavy, oven-safe braising pan.
• Remove meat from pan and set aside.
• To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes.
• Add wine, bring to boil, then cook to reduce by half.
• Return meat to pan. Add chicken stock, herbs and bacon and return to boil.
• Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours.
• When meat is done, remove from oven and let rest at least 20 minutes.
• Remove meat from pan and set aside. Strain liquid into saucepan.
• Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.
• Bring to boil. Remove from heat and set aside.
• To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.

MAGGIANO'S LITTLE ITALY HOUSE SALAD

Steps:

• In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
• For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
• Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
• Refrigerate extra dressing in airtight container for future use.

MAGGIANO'S LITTLE ITALY ITALIAN SALAD RECIPE - (4.6/5)

Steps:

• In large skillet, heat corn oil and add prosciutto. Cook until it turns brown and curls. Drain on paper towel (and hide from the men in your family) For dressing, in med bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined, then whisk in oil in thin stream. Add pepper and oregano, whisking again. Adjust seasoning to taste, adding more garlic or sugar if necessary. Refrigerate until serving. Place lettuce and the rest of the ingredients (except prosciutto) in large bowl and toss. Add enough dressing to lightly coat and toss and top with the proscuitto. Refrigerate any extra dressing.

MAGGIANO'S LITTLE ITALY RIGATONI DI GREGORIO (COPYCAT)

Steps:

• Heat oil and sauté mushrooms, onion and garlic puree. Brown lightly and season with salt and pepper.
• Add white wine, Marsala wine and chicken stock. Reduce by half. Add cream and bring to a boil and turn down heat and simmer to skim away any impurities.
• Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic butter and salt and pepper to taste. Add Marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and additional basil leaves.
• * My notes: I use a mix of onion AND shallots. I use an 8 oz package of mushrooms, roughly chopped and 10 oz of chicken breast. I also add in about six fresh basil leaves roughly chopped up.