6 Tbs. butter
1 tsp. salt
3 Tbs. minced garlic
1 1/2 Tbsp. cornstarch
1 tsp. minced fresh thyme
5 Tbs. Marsala wine
1/2 tsp. ground cayenne pepper
3 cups heavy cream
1 1/2 cup grated Parmesan Cheese
1 cup milk
1 cup chicken broth
2 Tbs. Grey Poupon Dijon mustard
2 tsp. minced fresh rosemary chopped
1 pound penne pasta
16 medium shrimp
4 boneless, skinless chicken breasts
1/4 lb. prosciutto thick sliced and chopped
6 Tbs. grated Parmesan cheese
3 tsp. paprika
16 slices pimentos
8 sprigs rosemary
1. Preheat grill to high.
2. Prepare gratinata sauce by melting butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure it doesn’t brown. Whisk in the cornstarch, then wine, chicken broth, milk and cream. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it’s thick. Cover sauce and remove it from heat.
3. Cook pasta following directions on the package (7 to 9 minutes in boiling water). You want the pasta tender, but not mushy. Drain pasta and set it aside when it’s done.
4. Pound the thick end of the chcken breasts a bit with a kitchen mallet to make them uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.
5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
6. Preheat oven to 500 degrees. (that is not a typo). In 9X 13 baking dish, place half the pasta then half the chicken and prosciutto. Pour half the sauce over then repeat layer. Combine the parmesan cheese with the paprika and sprinkle over the top. Place in oven . Bake 10 to 12 minutes until top is golden brown and cruchy. Garnish with the pimento slices and the rosemary sprigs. Serves 8 to 10.
Beautiful presentation. Go sparingly with the salt. It ends up pretty salty. You can always add a little to the sauce at the end.
****Note: to prepare a day or two in advance, prepare as directed but only use half the sauce. The pasta will soak it up. Grill the shrimp the day of serving. Cover the pasta and refrigerate.
When ready to serve, cover the pasta with foil and bake at 350 about 30 minutes. Microwave the rest of the sauce about 2 minutes. Pour over the pasta, and increase oven temp to 500. Bake 10 to 15 minutes until golden brown. Add Shrimp to top and garnish with pimento and rosemary.
You can also assemble in individual ceramic bakers. Great presentation.