Livoti's Recipes

Spicy Sausage Bolognese with Pappardelle Pasta
*Recent Recipe*

Servings: 4

Prep Time: 10 minutes

Cooking time: 25 minutes

Category: Pasta


Ingredients
• 2 tablespoons olive oil
• 1 pound hot Italian sausage, casing removed
• 3 to 4 cloves garlic, finely chopped
• 1 small carrot, finely chopped
• 1 rib celery with leafy tops, finely chopped
• 1 small onion, finely chopped
• 1 cup dry red wine
• 1 cup chicken stock
• One 32-ounce can Italian crushed tomatoes
• Pinch ground cinnamon
• Pinch ground clove
• A few grates whole nutmeg
• Salt
• A few leaves fresh basil, torn
• 1 cup milk
• 1 pound pappardelle pasta or other wide-cut flat pasta
• Pecorino-Romano, for grating


Directions

  • In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
  • Reheat over medium heat and stir in the milk, cooking until well incorporated.
  • Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
  • Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and
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Italian Breaded Pork Chops
*Recent Recipe*

Servings: 4

Prep Time: 10 minutes

Cooking time: 25 minutes

Category: Pork


Ingredients
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloved garlic, peeled and chopped
4 pork chops
Add all ingredients to list


Directions

  • Preheat oven to 325 degrees F (160 degrees C).
  • In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  • Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
  • Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown 5 minutes on each side.
  • Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Eggplant & Goat Cheese Lasagna
*Recent Recipe*

Servings: 4

Prep Time: 10 minutes

Cooking time: 45 - 60 minutes

Category: Vegetable


Ingredients
cooking spray
1 large eggplant, sliced into 1/4 inch rounds
1 (28 ounce) jar garden vegetable pasta sauce
1 (11 ounce) log goat cheese, sliced


Directions
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
• Pour one fourth of pasta sauce on top of eggplant layer.
• Dot pasta sauce layer with one fourth of goat cheese slices.
• Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
• Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

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Chef John's Chicken & Mushrooms
*Recent Recipe*

Servings: 6

Prep Time: 10 minutes

Cooking time: 20 minutes

Category: Chicken


Ingredients

2 chicken breast halves, boneless, skin-on

salt and ground black pepper to taste

2 tablespoons olive oil

8 ounces fresh mushrooms, sliced 1/4 inch thick

1 pinch salt

1/2 cup water

1 tablespoon butter


Directions
• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken on all sides with salt and ground black pepper.
• Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
• Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
• Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
• Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
• Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

Blue Cheese Crusted Filet Mignon With Port Wine Sauce
*Recent Recipe*

Servings: 6

Prep Time: 10 minutes

Cooking time: 20 minutes

Category: Steak


Ingredients
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced 1
1 tablespoon chopped fresh Thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs


Directions
• Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
• Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
• Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
• Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

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Broccoli-cheese Calzones

Servings: 6

Prep Time: 10 minutes

Cooking time: 20 minutes

Category: Vegetable


Ingredients
1 Livoti's Fresh pizza dough, brought to room temperature
1 cup broccoli, diced and steamed until bright green and slightly tender
1 cup Livoti's Fresh Ricotta
1/3 cup shredded Livoti's Fresh Mozzarella
1 tsp garlic powder
1 tsp crushed red pepper flakes
Directions
Preheat oven to 425F.
Roll out dough to a large, thin rectangle.
Cut into 6 five-inch squares.
Mix broccoli florets, cheeses, garlic and pepper flakes.
Spoon filling equally amongst the squares of dough.
Bring edges of dough together and pinch tightly to seal. Prick tops with a fork.
Place on a parchment paper-lined baking sheet, brush lightly with water.
Bake 15 minutes, flipping 1/2 way through.
Serve hot with a cup of Livoti's Homemade Marinara Sauce.

Lemon Garlic Tilapia

Servings: 4

Prep Time: 10 minutes

Cooking time: 30 minutes

Category: Fish


Ingredients
4 tilapia fillets
3 Tbsp. fresh lemon juice
1 Tbsp. butter, melted
1 clove of garlic, finely chopped
1 tsp. dried parsley flakes
Pepper to taste
Directions
Preheat the oven to 375 degrees.
Spray baking dish with cooking spray.
Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish.
Pour lemon juice over the fillets.
Drizzle with butter on top.
Sprinkle with garlic, parsley and pepper.
Bake for about 30 minutes until flaky when pulled apart with a fork.

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Honey Roasted Pork Loin

Servings: 4

Prep Time: 10 minutes

Cooking time: 45 - 60 minutes

Category: Pork


Ingredients
2 lbs. Pork Loin (boneless)
1/2 cup Chicken Broth
1/4 cups Honey
2 tbsp Orange Juice
2 tbsp Olive Oil
1/2 tbsp Thyme
Salt and Pepper to taste
Directions
Preheat the oven to 375°F.
Season the pork with salt and pepper and place in a roasting pan.
In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork.
Add the broth to the pan.
Bake until internal temperature reaches 150°F (45-60 minutes). Baste frequently.
Strain the pan juices into a saucepan.
Reduce until slightly thickened.
Serve over the sliced pork.

Chicken Cordon Bleu Meatballs


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Chicken Roulade

Servings: 2

Prep Time: 10 mins

Cooking time: 15-20 mins

Category: Chicken


Ingredients
2 whole boneless chicken breast
4 slices of bacon
4 oz Brie cheese
4 spears of asparagus
2 tbsp EVOO
salt and pepper to season
Directions
Pan fry bacon first then Filet chicken breasts and layer bacon,asparagus and Brie cheese inside. Fold over the chicken breast and drizzle the EVOO on top. Season with salt and pepper to your liking. Bake in a glass baking dish for 15-20 minutes at 350°F. Once cooked top your chicken off with Livoti's delicious homemade cognac cream sauce and enjoy!