From the LIBERATORE's kitchens to yours!
Treat yourself or someone special to one of our delicious and time-tested recipes right at home. And don't forget to join one of our entertaining cooking classes or explore the art of pairing food and drink at our wine dinners.
 LIBERATORE's cooks for you at home!
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Inspired by John Liberatore, this delicious entree is featured in all of our fine restaurants.
- 2 Chicken breasts
- 4 oz fresh Spinach
- ¼ cup white wine
- ¼ cup sherry wine
- ½ of fresh lemon
- ½ cup chicken stock
- Flour (enough to cover chicken)
- Fresh Rosemary
- Salt and Pepper
- 2 slices mozzarella cheese
- 1 TBS margarine
Melt margarine in frying pan over medium to high heat. Lightly dust chicken in flour and place in pan. Add a few sprigs of rosemary. Lightly brown both sides of chicken. Add wines and lemon juice. Lower heat and simmer. Add most of the stock and let simmer a few minutes longer. Meanwhile, heat the spinach separately and put on top of each chicken breast. Add mozzarella and melt.
- 4 breasts of chicken, pounded thin
- 10-12 jumbo raw shrimp
- 16-20 artichoke hearts cut in quarters
- 1 ripe tomato diced
- 8 slices of Prosciutto
- 8 slices of mozzarella cheese
- White wine, chicken broth, S&P, rubbed sage, parsley
Dredge chicken in flour. Sautee' chicken & shrimp with some margarine. Mid heat, brown one side. Add artichoke hearts & tomatoes. Brown other side. Add sage and parsley. Add one cup of Pinot Grigio and let simmer for 4-5 minutes, Add one cup chicken stock. Simmer on low heat for a few minutes. S&P to taste. Add prosciutto/mozzarella to melt together with lots of Love. Serve over linguine and enjoy!
- 1/2 medium onion
- XVOO
- Old Bay
- Fresh Marinara
- 1 lb of jumbo crabmeat
- 2 Cooked Crabs (optional)
- 1 cup clam juice
Cut onions into small pieces. Sautee in XVOO slowly with Old Bay. Add Marinara and clam juice. Add crab bodies (you can use steamed crabs from the night before). Simmer on low heat. If it thickens too much, add more clam juice. Cook 1.5 lb of good pasta like DeCecco (our parents used to sell wheat to them in Italy). Strain pasta and toss in crab sauce. Top with fresh chopped parsely and enjoy!
- 2 fillet mignon (5-6 oz) each
- Italian bread
- Sour cream 4-5 Tsp
- Horseradish 1 Tsp
- 1/4 sweet red onion
- Small jar of capers (little ones)
- Sea salt & fresh cracked pepper
- Parmigiano (shaved, not grated - the good stuff!)
Season fillets with S&P; bake in oven for about 10-12 minutes until they're Medium Rare. Remove fillets & let cool. Slice fillets thinly. Mix horseradish & sourcream; add S&P to taste. Toast bread and spread mix on lightly. Place few slices of fillet on bread. Add a little bit of finely diced onions and a few capers on breads. Finish off with Parm-Reggiano and parsley. Place on decorative platter with larger shavings of the Parm-Reggiano. Serve and enjoy with a mid-bodied cabernet like St. Francis or Clos du Bois!
Here's a delicious, traditional starter that will impress your family and guests.
- 12oz can of Great Northern Beans
- ½ Small Onion Diced
- 1 clove of Garlic Minced
- 3 slices of Bacon Minced (freeze first, it's easier)
- Extra Virgin Olive Oil to coat bottom of pot
- ½ bunch of Fresh Parsley
- ½ lb of Tubetti Pasta (cooked)
- +/- 2 qts of Chicken Broth (Homemade)
- ½ ladle of Marinara Sauce
- ¼ cup of Parmesan Cheese
This recipe will be enough to serve eight or more of your family or guests. You will need to sautee the garlic, onions, and bacon in olive oil on low heat. Cook till the onions are golden (don't burn the garlic), add beans, and cook for 3 minutes on medium heat. Add remaining ingredients and simmer for 20-30 minutes. Adjust consistency with cheese or broth.
This light and delicious salad is the perfect accompaniment for a summer meal or great on its own.
- Iceberg & romaine lettuce, mixed
- Chopped mushrooms
- 2 tsp olive oil
- 2 lemons, squeezed
- Pinch of salt
- Fresh cracked pepper
- 1 TBS water
- Mixed Italian Field of Greens
- Candied Walnuts &/or Roasted
- Almonds
- Sliced Fresh Mozzarella Cheese
- Sliced Apples
- Sliced Strawberries
- Raspberry Vinaigrette Dressing
In a medium mixing bowl, mix the field of greens with raspberry vinaigrette dressing, then plate it. Top with walnuts or almonds, fresh sliced mozzarella cheese, sliced apples and sliced strawberries. Serve and Enjoy!
- 3 oz Tommy Bahama White Sand Rum (any white rum)
- 1 oz fresh mint springs
- 2 oz Daily's Sweet & Sour Mix
Fill glass with crushed ice and club soda. Add a splash of Sprite for a sweeter drink!
- 2 oz. Ketel One Citron
- 1.5 oz. of Triple Sec
- Splash of cranberry juice
- Splash of Daily's Sweet & Sour mix
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