Comments on: The Cheesecake Factory™ Pasta Da Vinci Recipe

By: Julie

Julie — Fri, 23 Dec 2011 00:26:00 +0000

Did NOT like this at all. I think it was the wine…

By: Shannon

Shannon — Sun, 09 Oct 2011 23:22:07 +0000

I love this dish at cheesecake factory and I’ve been looking for a good copycat for a long time. This is by far the closest I’ve come to the real thing. I did make a few changes that may or may not be true to the recipe, but it definitely TASTES like it. I used portabella mushrooms to get that real nutty, earthy feel that the restaurant creates. I used a shallot instead of the red onion and a made some changes to the wine in use. All the recipes I’ve tried with this madiera wine never turns out well so I used a mix of Marsala (to get a savory factor) and pinot noir(for the fruity taste). The sauce came out absolutely delicious. Definitely a real winner. Thanks for posting your recipe!!

By: dayna

dayna — Tue, 23 Aug 2011 13:34:18 +0000

http://www.vinhomadeira.pt/Vine-Varieties-162.aspx

lists the types of madeira wines.

By: Nora&David

Nora&David — Sat, 20 Aug 2011 06:38:40 +0000

Aloha!! We loved the pasta Da Vinci, since we tested it we were hooked and had to go the next day…and cakes are scrumptious! We’re back in Spain and going to practice the recipe, thanks to the chef for the wonderful food.

By: Your moms lover

Your moms lover — Sun, 24 Jul 2011 11:03:44 +0000

Ohhi forgot to tell you to add 1 tablespoon minced garlic and 1 tablespoon minced shallots when you add the carmalized onions

By: Your moms lover

Your moms lover — Sun, 24 Jul 2011 10:58:39 +0000

I know the recipe by heart. I worked there as a chef for 8 years . The base is a madira /pork stock reduction . And reduced down enough to make it into 2 oz portions . The recipe is as follows …
Oil
5 and a half oz chicken (cubed)
Put into a mixing bowl and sprikled with salt and pepper . Then add
1 tablespoon of flour mix then add to a pan with oil and cook a quarter of the way
Then you add 3 ounces of quartered button mushrooms and 1 oz of shitake mushrooms , cook until tender , then add
2 ounces carmalized onions
Continue to cook until all are tender .
Then add salt and pepper and a 2 ounce portion of your madeira / pork stock reduction you made before hand and vigorously scrape the bottom of the pan with a rubber spatula , add
4 ounces heavy cream and continue to spatula the sauce until dark brown in color
Add 1 tablespoon of finely chopped parsley
Take off heat swirl in 1 tablespoon of butter
And add 10 ounces your favorite pasta and viola …………enjoy

By: Malena

Malena — Thu, 26 May 2011 04:58:02 +0000

Can someone tell me a good brand of madeira wine please?

By: Lauren

Lauren — Wed, 20 Apr 2011 01:16:50 +0000

Do you add the wine, water, and heavy cream at the same time and then let the wine simmer so the alcohol is evaporated… or do you add the wine, let it simmer until the alcohol is out, and then add the water and heavy cream? I tried to make this last night and it turned out too sweet, thick, and wine tasting. Thanks!

By: Amber

Amber — Thu, 06 Jan 2011 02:45:06 +0000

Madeira wine is a red wine. Much like port or brandy, it is a fortified wine, which means a neutral grape spirit is added which increases the alcohol content. Madeira wine is complex and smoky and can range from dry to sweet.

By: Chef Pablo

Chef Pablo — Sat, 06 Nov 2010 14:58:46 +0000

This is great to know. A lot of people struggle to find the right wine so this will help. Thanks