Best 2 Alfonso Italian Restaurant Recipes

Indulge in the culinary artistry of Alfonso Italian Restaurant, where traditional Italian recipes are elevated to new heights. Experience the symphony of flavors in our signature dishes, crafted with fresh, seasonal ingredients and a passion for authenticity. From the classic Spaghetti al Pomodoro, where simple yet succulent San Marzano tomatoes take center stage, to the decadent Osso Bucco alla Milanese, where tender veal shanks braised in a rich tomato and white wine sauce melt in your mouth, each bite promises a journey through the heart of Italy. Dive into the depths of flavor with our homemade pasta, like the delicate Ravioli di Zucca, filled with sweet butternut squash and topped with a sage-infused brown butter sauce, or the hearty Pappardelle al Ragu, where wide ribbons of pasta are enveloped in a slow-simmered beef and pork ragu. Delight in the crispiness of our wood-fired pizzas, where artisanal dough meets an array of toppings, from the classic Margherita to the adventurous Salsiccia e Friarielli, featuring spicy sausage and sautéed broccoli rabe. Whether you crave the comfort of our Lasagna al Forno, layered with homemade pasta, savory meat sauce, and velvety béchamel, or the elegance of our Filetto di Manzo al Barolo, where tenderloin steak is seared to perfection and served in a rich Barolo wine reduction, Alfonso Italian Restaurant promises an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SPAGHETTI ALLA NERANO WITH MICHELIN-STAR CHEF ALFONSO CAPUTO

Spaghetti alla Nerano with Michelin-Star Chef Alfonso Caputo image

Provided by Tina Ciccia

Number Of Ingredients 8

Ingredients

5 to 6 (600 grams) small zucchini (about 5-to-7 inches long, thinly sliced into rounds)
extra-virgin olive oil ((very light), as necessary for deep-frying)
12- ounces (320 grams) spaghetti
coarse sea salt or kosher salt (for the pasta cooking water)
6 tbsp (80 grams) butter
8 to 10 fresh basil leaves (roughly torn)
freshly ground black pepper (to taste, or a mix of freshly ground black and white pepper)
6 tbsp (140 grams) mixed grated cow's milk cheese

Steps:

In a large skillet over medium-high heat, fry the zucchini in hot oil until golden brown, working in batches if necessary. Drain on a paper towel lined tray for at least 5 hours or up to 24 hours.
Bring a large pot of salted water to a boil. Add the pasta and cook until about 3 minutes under al dente.
Meanwhile, put the butter and zucchini in a stainless steel recipient, preferably with two-handles, and add the basil and a small ladleful of the pasta cooking water. Place on a warm surface to slowly melt the butter/ meld the ingredients as the pasta cooks, or you can set up a bane marie, if you wish, as instructed in the video.
Drop in the pasta and a ladleful of the pasta cooking water, and toss briefly to amalgamate the ingredients. Add a few grindings of pepper and begin to toss until the liquids in the pan begin to be absorbed, about 1 minute.
Sprinkle in half of the cheese and toss until the sauce begins to thicken.
Continue to toss, sprinkling in the remaining cheese, until the sauce is dense and creamy and the pasta is al dente, about 2 to 3 minutes more - making any adjustments, by sprinkling in more cheese or water, as necessary.
Plate the pasta, and serve immediately.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g

Tips:

When making pasta dough, use a kitchen scale to measure the ingredients for accurate results.
Use high-quality ingredients, especially for the tomatoes and cheese.
Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
Use a large pot to cook the pasta so that it has plenty of room to move around.
Add salt to the pasta water to help flavor the pasta.
Don't rinse the pasta after cooking. This will remove the starch, which helps the sauce stick to the pasta.
Serve the pasta immediately with your favorite sauce.

Conclusion:

The recipes in this article are a great way to experience the flavors of Italy at home. With a little effort, you can make delicious and authentic Italian dishes that will impress your family and friends. So get cooking and enjoy!