Al Capone’s Favorite Meals (Walnut Pasta and the “Al Capone” Roast)

Al Capone aka “scarface”, America’s most notorious original Mobster, was known for terrorizing his rivals, slinging illegal (at the time) hooch and enjoying the finer things in life. As an Italian-American, Al leaned heavily into his roots when eating and cooking. That’s right, supposedly the man got down in the kitchen, so let’s make Al Capone’s favorite meals.🤘🏼 Adam

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STUFF I USE...

12-inch Cast Iron Skillet

7-qt Round Dutch Oven

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

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Al’s Favorite Pasta Dish

Yield: 4-6

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Al Capone's Walnut Pasta

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 pound Spaghetti, cooked al dente and drained well
• 6 large Garlic cloves, minced
• 1½ cups Olive Oil
• 1 cup Walnuts, finely chopped
• 1 cup Fresh Parsley, minced
• 1 tsp crushed red pepper
• Kosher Salt, to taste
• Black Pepper, to taste
• Grated Parmesan Cheese, for garnish
• Fresh Parsley, to garnish

Instructions

1. Heat the olive oil in a saucepan over low-medium heat.
2. Add the chopped garlic, red pepper, parsley and walnuts then cook until the garlic begins to brown.
3. Toss the cooked spaghetti in the walnut sauce then pour in a 1/2 cup of pasta water. Simmer the pasta until it thickens slightly and the sauce comes together.
4. Transfer to a serving dish or plate then garnish with parmesan, parsley, and olive oil.

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The “Al Capone” Roast

Yield: 6-8 servings

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"Al Capone" Roast

Prep time: 30 MinTotal time: 30 Min

Ingredients

For the Roast...

• 4 pound skin-on Pork Belly
• 3 Tbsp Italian Spices *see recipe below
• 4 slices Prosciutto
• 10 slices Hard Salami
• 6 slices Hot Capicola
• 6-8 slices provolone cheese
• ¼ cup olives, chopped
• ½ cup Giardiniera, chopped
• 2 Tbsp Capers
• ¾ cup Parmesan cheese, grated
• 3 Tbsp garlic, chopped
• Neutral Oil, for finishing (optional)

Adam

• 2 Tbsp dried oregano
• Fennel seed
• 1 Tbsp dried basil
• 1 Tbsp dried parsley
• 1 1/2 tsp dried thyme
• 1 1/2 tsp dried rosemary, crushed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried marjoram
• 1/2 tsp crushed red pepper flakes (optional, for a bit of heat)

Instructions

For the Roast...

1. The night prior, lay the pork belly flat on a wire rack and season with salt and pepper on both sides. Prick holes in the skin with a sharp knife. Allow to rest uncovered overnight in the fridge.
2. The next day preheat the oven to 450F.
3. Blitz the Italian spices, olives, parmesan cheese, giardiniera and garlic in a food processor. Flip the pork belly over and spread the mixture all over the the inner meat. Lay down the prosciutto, salami, pepperoni and provolone cheese. Tightly wrap the pork belly and truss tightly with string.
4. Cook the roast for 30 minutes, then lover the heat to 280-300F and cook until the internal temperature reads 140F and the meat is fork tender, about 2-3 hours. Optionally baste the skin with hot oil to give it a “chicharon” effect.
5. Remove the roast and allow it to rest for 10 minutes before slicing into 1 inch steaks.

Adam

1. Mix everything together, store in sealable container.

Adam's Notes

• Feel free to use your favorite Italian spice blend instead of my homemade mixture.

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