Johnny Carinos Copycat Recipes

JOHNNY CARINO'S OLIVE OIL DIP RECIPE

Steps:

• Preheat oven to 375°F.
• Lay chopped garlic on a baking sheet line with parchment paper.
• Place sheet in preheated oven. Roast garlic for 10 minutes and stir. Roast for another 10 minutes until garlic is golden and crispy, but not burned.
• Remove from oven. Set aside to cool.
• Place rosemary, parsley, oregano, red pepper, salt, pepper and Parmesan cheese in a food processor. Pulse until finely chopped.
• Add spice mixture to olive oil.
• Place a teaspoon or more of the roasted garlic in a shallow bowl.
• Using a long teaspoon, spoon out some of the spices and cheese mixture from the oil. Add to bowl.
• Pour in oil as desired when ready to eat.

JOHNNY CARINOS BOWTIE FESTIVAL

Steps:

• In a heated sauté pan, combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture. When onions begin to turn translucent, add heavy cream and Asiago cheese. Once cheese and cream have reduced by half, add Alfredo sauce and bowtie pasta. Toss until well combined and remove from fire. Allow pasta to cool for a few minutes so the cheese and sauce can thicken.

JOHNNY CARINO'S COPYCAT CHICKEN SCALLOPINI RECIPE - (3.4/5)

Steps:

• LEMON BUTTER: Combine the 4 sticks of margarine, 8 sticks of butter, 1/4 cup lemon juice, 1/2 cup white wine, and 2 teaspoons of chopped garlic into a mixing bowl and beat at a medium speed until a smooth consistency in the butter is formed. Once combined, keep refrigerated. CHICKEN SCALLOPINI: Into a warm pan, combine melted plain butter, chicken breasts, tomatoes, mushrooms, bacon, salt, black pepper, and garlic salt. Sauté until chicken begins to brown and tomatoes begin to dissolve. Add heavy cream and allow to boil in the middle of the pan for about 5 minutes or until thickened slightly. Remove from fire, add lemon butter, and fold together to make sauce. Serve over spaghetti.