"Recipes from the Chef's Kitchen"

Maggiano's Little Italy Restaurant

Tysons Galleria
2001 International Drive
McLean, Virginia
(703)-356-9000

Christopher Garilli - Executive Sous Chef

Main Recipe
Ingredients:
1)   Zucchini - Washed and stems removed. Cut zucchini into 6 1/2" length and
       1/4" wide
2)   Batter (see recipe below)

Preparation:
1)   Dip each individual slice of zucchini in batter and allow batter to briefly drip off
       zucchini.  Dip zucchini into Japanese breadcrumbs pressing into crumbs to coat
       well.
2)   Carefully place onto a parchment lined sheet tray sprinkled with Japanese crumbs.
       Place zucchini side by side.  Do not overlap.
3)   You can put a second sheet of parchment on top and repeat...creating a second
       layer.  Do not stack higher than two layers.
4)   Fry the breaded zucchini strips in a 350 degree fryer until crisp and golden.  Drain
       on a napkin lined half sheet tray to absorb grease.
5)   Sprinkle lightly with kosher salt and (optional) 1 tbs. of cheese of choice.
6)   Place zucchini on napkin lined sandwich plate...off-setting strips to create some
       height.
7)   It can be served with a side cup of 4 oz. Lemon Aioli and 1/2 Lemon.  You can also
       sprinkle with 1/2 tbs. chopped parsley.

The Batter
Ingredients:
1)   1/2 quart of seasoned Flour
2)   1/2 quart of Corn Starch
3)   2 1/2 cups Soda Water
4)   Salt and Pepper mix (1/2 tbs. and 1/4 tsp.)
5)   Japanese Breadcrumbs

Preparation:
1)   Measure soda water into a stainless steel mixing bowl.
2)   Combine seasoned flour with cornstarch and salt and add to soda water 1 cup
       at at time...incorporate with a whisk.
3)   Do not overmix batter.  (Batter should be the consistency of thin pancake batter.)

Main Recipe
Ingredients:
1)   6 oz. of the Fish of your choice
2)   Salt and Pepper to taste
3)   Eggplant Batons 1 1/2" by 3/8"
4)   1 1/2 oz. Oil of choice
5)   2 oz. stewed Tomatoes
6)   1 tsp. Garlic - freshly chopped
7)   1 tsp. Capers
8)   1 tsp. Parsley
9)   1/2 oz. Basil Oil

Preparation:
1)   Season fish with salt and pepper.  Saute on griddle for 2 to 3 minutes evenly
       coloring on non-skin side face of fish.  Finish roasting on sizzler platter in 500 deg.
       oven...approximately 8 minutes for a 1 inch thick piece of fish.
2)   In a saute pan, heat oil of choice over a high flame.  Add eggplant batons.  Evenly
       brown on one side and then finish browing on the other side.  Season with salt and
       pepper.
3)   Add garlic and lightly toast.  Add stewed tomatoes and then finish with capers and
       parsley.

To Plate:
1)   Place fish on white oval platter.
2)   On a diagnonal angle...place garnish over fish.
3)   Drizzle basil oil around fish.

Note:
Eggplant should be cut so that there is skin in contact with each piece of eggplant.
(Use smallest eggplant.)

Main Recipe
Ingredients:
1)   1 Chocolate Cake
2)   45 oz. of Chocolate Zucotto Filling (see recipe below)
3)   5 oz. (3 1/4 cups) Chocolate Zucotto Frosting

Preparation:
1)   Line a 2 quart stainless steel bowl with plastic wrap.
2)   Cut round top off the cake to make a flat surface.  Save cake scraps.
3)   Using a turn-table...cut cake into 4 equal layers.
4)   Press 1 layer into the bottom of a lined stainless steel bowl.
5)   Place 15 oz. of zucotta filling on cake...place another cake on top and repeat...
       creating a total of 3 layers of filling and 4 cake layers.  Note...put the smallest
       layer of cake in the bottom of bowl and finish with the largest.
6)   Using a palette knife...frost cake completely and evenly with chocolate frosting.

The Chocolate Zuccotto Filling (2 quarts)
Ingredients:
1)   1 Bittersweet Chocolate piece.
2)   3/4 cup Sambucca (Samballa)
3)   1/2 quart of Heavy Cream

Preparation:
1)   Cover chocolate with plastic wrap.  Melt and keep hot (a hot box is best).
2)   Put all of the cream in a large mixer with the Sambucca.  With whip attachment...
       whip for 2 to 2 1/2 minutes on speed 3...no peaks.
3)   When cream is under whipped (cream just begins to stick to sides of bowl) and
       chocolate is hot to the touch...pour chocolate quickly into the mixer.
4)   On speed 3...whip until incorporated.   Scrape bottom and sides.  Add remaining
       cream and whip until incorporated on speed 2 for approximately 30 seconds.
       Then scape sides and whip on speed 3 for 1 minute.
5)   Do not overwhip cream and chocolate.

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