RANDOM QUESTIONS FOR COOKS
#107549 - 09/22/04 08:57 AM
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I am obsessed with the WHITE WINE sauce they have at bertuccies, and it never gives me any attacks..
Does anyone have any idea how to replicate this sauce. It tastes simple, and is kinda thinck but so yummy...
ideas would be great!
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Bertucci's Rigatoni, Broccoli And Chicken With Wine Sauce
Servings: 2
Ingredients
¾ lb Quality, Italian Rigatoni
2 tbs Olive oil
2-4 oz Chicken breasts, boneless & skinless, cut into strips or thinly pounded.
Flour for dusting chicken
2 cups Broccoli florets
1 tsp Garlic, chopped
2 Lemon slices
1 cup Dry white wine
½ cup Chicken broth
Salt and pepper to taste
Method:
Bring a pot full of water to a rapid boil. Cook rigatoni according to package instructions. As pasta cooks…
Heat olive oil in a large skillet. Dust chicken with flour and cook until golden on both sides. Add broccoli florets, garlic and lemon slices. Stir and cook for 1 minute. Add the chicken broth, wine and cook until liquid is reduced by half (about 2 minutes). Season to taste.
Add cooked and strained rigatoni to sauce, toss until well mixed and serve at once, reserving lemon slices as garnishes.
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Edited by Heather (10/08/14 02:57 PM)
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Okay, I made this for dinner tonight - thanks for the suggestion, Casey. It's very quick and very simple and quite good. When I make it again, though, I think I'm going to skip the chicken - the rigatoni and broccoli are what I really loved in it.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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This may sound like a stupid question, but I am not a very good cook and I was wondering what I'm supposed to use when a recipe calls for "dry, white wine." Do they sell it in the grocery store like sherry cooking wine? Am I opening a bottle of white wine?????!!! Sorry...I have no idea! 
Also, with this recipe, how soft does the broccoli get? You don't cook it at all before hand? I steam my broccoli really long so that it doesn't give me gas.
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Originally IBS-D for a million years!
Then IBS-A, Now a transformed slightly C
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...I'm completely burned out on chicken, and so have been eating mostly vegetarian for the past couple months. I hadn't tried this yet - now I will, without the chicken. Thanks! 
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Like a chardonnay. Don't use cooking wine for this particular recipe.
I can't answer the grocery store question, because here in Maine, you can buy any kind of alcohol in a grocery store.  But what you want is actual drinking wine for this one.
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Thanks, n/t
#301345 - 03/03/07 08:51 PM
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line415
Reged: 09/09/06
Posts: 976
Loc: New Jersey
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Originally IBS-D for a million years!
Then IBS-A, Now a transformed slightly C
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I used a Summerfield Chardonnay - I think we paid *maybe* $7 for the bottle at Total Wines up at the Essex Green shopping center. The "rule" is use whatever you'd be willing to drink and that works fine for me since I rarely pay more than $10 for a bottle of wine. You do really taste the wine in this dish. (I'm not advocating drinking wine. It is a tummy irritant and not a good idea with IBS. Ahem.)
As for the broccoli, I cooked this longer than the recipe called for, at least 5 minutes after adding the wine and broth. The broccoli was still firm but not really crispy. I don't see why it would hurt to cook it even longer if you want it really done or even to pre-steam it. Remember, too, that the florets should be pretty small so they won't take too terribly long to get soft.
If you do decide to make this with chicken, I'd definitely cut it in strips or even small pieces. I used whole pieces of thin-sliced chicken and that was pretty unhandy.
HTH.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Can you use something else besides wine? and Do you buy just a bottle of white wine? This sounds good thanks
Emmasmom
Ibs-c
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Thanks Sand. I think I'm going to try this recipe with shrimp and broccoli and definitely pre-steam the broccoli, as even a little crispiness tends to give me gas. Incidentally, how long can you keep open an unfinished bottle of wine after making a recipe like this? Since I won't be "drinking" it, of course I'll have a lot left for a future recipe.
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Originally IBS-D for a million years!
Then IBS-A, Now a transformed slightly C
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Quote:
Incidentally, how long can you keep open an unfinished bottle of wine after making a recipe like this? Since I won't be "drinking" it, of course I'll have a lot left for a future recipe.
Put the cork back in, stick it in the fridge, and it will keep indefinitely as far as I can tell. I've kept an open bottle for 2-3 months and it's been fine. I do the same with red if I've used it to cook and Joe shows no inclination to drink it although the red does eventually seem to get sediment in the bottom of the bottle - just be careful when pouring not to disturb it.
Let us know how it turns out with shrimp. (Joe reheated the leftovers for lunch today and dumped in a lot more garlic so I may try extra garlic the next time I make it.)
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Quote:
Can you use something else besides wine?
You could use extra chicken broth but you really, really taste the wine in this dish so it would be a whole different thing - not bad necessarily just not the same. If I were going to use chicken broth instead of wine I think I'd use more lemon slices and more garlic (if you can tolerate it).
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Thanks. Believe it or not my grocery store was out of lemons so I have held off on making it. I do have lemon juice in a jar that I can substitute but I'm not sure it will turn out the same way. I'll post when I make it with the shrimp.
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Originally IBS-D for a million years!
Then IBS-A, Now a transformed slightly C
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Wow... I made this for dinner tonight, and it is so good!! I will absolutely make it again.
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I just picked up a bottle of white wine and was wondering if I could use this instead of the dry white wine for this recipe. Also, how much should I use?
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I'm a little confused. "Dry white wine" is just a drinking wine that's dry - that is, not fruity. So if you've just got a bottle of drinking wine that should be fine.
If what you've got is cooking wine that might not work too well - cooking wine tends to be salty.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
Edited by Sand (04/03/07 07:41 AM)
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Thanks Sand,
I feel like an idiot. I dont have must experience with alcohol, and though dry wine meant powdered wine... Dont mind me. LOL 
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Ooh, powdered wine. What a great idea! Sort of like Tang for grown-ups!
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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