You want long pieces just like those they use at the restaurant. Be sure to get the sliced pimentos, not diced. These make for a great presentation, especially when served hot right to the table, garnished with a sprig of rosemary and a few sliced pimentos on top. If you don't have any baking dishes like that, try using 9-inch glass pie dishes. The chain serves up the entree in a wide, shallow baking dish that comes to you straight from the restaurant's salamander overhead oven/broiler. The dish will still work since you'll get smoky hints from the grilled chicken and shrimp. Just use regular prosciutto, and have the deli cut it pretty thick-1/8-inch will do. There's a distinct smoky flavor that comes from the smoked prosciutto used by the chain, and you might have a hard time finding such a unique item at your deli.
Grilled chicken, shrimp, prosciutto, and penne pasta bathed in a creamy gratinata sauce is topped with cheese and paprika, and baked until the top is a crispy brown. Menu Description: 'Shrimp, grilled chicken & smoked prosciutto and Parmesan baked in a creamy cheese sauce.' Romano's top-requested item is so popular they've even trademarked the name.
