Chef Alfonso Fonseca prepares authenitc italian dishes

Posted at 7:57 AM, Aug 21, 2017
and last updated 2017-08-21 13:03:06-04

Sausage and peppers
Mild link italian sausage, red and green peppers, white onions, fresh basil, parsley and white wine.

4 oz sausage sliced
2 oz mix peppers
1 oz white onion, (julienne)
¼ oz basil and parsley
1 oz olive oil
Salt and pepper to taste

On a  sautee pan  at medium heat add the oil, when the oil reaches (about 180) add the sliced sausage and sautee for a minute, at this time add on the mix peppers, onions and sautee for 2 minutes, now add the wine, parsley, basil and season to taste.

Veggie Bowl
Quinoa mixed with basmati rice, sautéed
mushrooms, sundried tomatoes, zucchini,
spinach, broccoli, yellow squash & a white
wine sauce

3 oz quinoa
3 oz rice
1 oz mushrooms
1 oz sundried tomatoes
1.5 oz zucchini
1.5 yellow squash
2 oz broccoli
1 oz spinach
2 oz wine
1 oz oil
Salt and pepper to taste

Heat up a sautee pan, when hot add zucchini, yellow squash, mushrooms, broccoli, sautee for 2 minutes, then add the wine, spinach salt and pepper.
In another pan or microwave warm up the rice and quinoa.
Cook quinoa (2 cups water, 1 cup quinoa, cook for 20 minutes)
Cook rice ( 2 cups water, 1 cup rice cook for 15 minutes)

Chicken piccata
Sauteed chicken cutlets with a white wine lemon, caper butter sauce and a side of pasta.

8 oz. of chicken
3 oz. wine
1 oz. lemon juice
¼ tea spoon capers (about 15 pcs.)
2 oz. butter
2 oz. chicken stock
6 oz. pasta
¼ tea spoon chopped parsley
2 oz. oil
Salt and pepper to taste

On  a sautee pan heat up the oil, when hot add the chicken breast and sear both sides for about 4 minutes on each side, add the white wine, let wine reduce it by half, add the butter and chicken stock and reduce for another 2 minutes, season with salt and pepper, add parsley, capers and pasta when ready to plate add the lemon juice.

S&V Urban Italian
9343 E Shea Blvd Suite 100, Scottsdale, AZ 85260
(480) 451-1850