Nino’s

Italian Cuisine

1931 Cheshire Bridge Road NE
Atlanta, Georgia 30324
404-874-6505

www.ninosatlanta.com

Chef/Owner: Antonio Noviello (Tony).

The sous chef assisting Tony is Paola Bugli.

Nino’s, opened in 1968, has been owned and operated by Antonio Noviello since 1982. Originally from Amalfi Coast of southern Italy, Antonio has worked in Monte Carlo, and Bermuda, where he met his wife Helen, an Atlanta resident.

After moving to Atlanta n 1981, Antonio’s life long dream of owning his own restaurant came true … Nino’s! Since that time he has worked hard to assure complete satisfaction for those who dine at Nino’s. Antonio takes great pride in serving authentic Italian Cuisine made with the freshest imported ingredients, cooking each selection to order.

Many of the dishes on Nino’s menu are original recipes brought to you from Italy by Antonio and his brother Giuseppe, who joined him in 1993. Antonio’s favorite dishes are those named after his daughters, Gabriella, Alessandra, and Michela, his wife Elena (Helen), his brother Giuseppe, his brother-in-law Paola and himself. The pasta dish which bears the name of Nino’s is a recipe from Mama Noviello.


Chef Tony prepared:

  • Mussels in White Wine Sauce
  • Marinara Sauce
  • Zuppa di Clams
  • Ricotta and Rapini Ravioli
  • Grouper alla Livornase

Download a printable version of these recipes.


Mussels in White Wine Sauce

Yields 1 portion

  • 2 green onions, chopped
  • extra virgin olive oil
  • 15-18 mussels
  • a pinch each: salt, pepper, red pepper
  • ½ cup white wine
  • 1 tbsp. butter
  • 1 tbsp. chopped parsley

Directions:

Sauté green onions in olive oil until slightly wilted. Add mussels and seasonings and toss to combine. Pour in white wine, and cover pan until mussels open (1-2 minutes). Stir in butter and parsley.


Marinara Sauce

  • extra virgin olive oil
  • 3 pounds fresh or canned plum tomatoes
  • 4 cloves garlic, chopped
  • salt and pepper to taste
  • pinch basil
  • pinch oregano

Directions:

Sauté garlic in olive oil until just beginning to brown. Add tomatoes and cook until heated through. Crush the tomatoes and add seasoning, heat until flavors are combined, approximately 5 minutes.


Zuppa di Clams

1 portion

  • extra virgin olive oil
  • 2 cloves garlic, minced
  • a dozen clams
  • pinch salt, pepper, and red pepper
  • ¼ cup white wine
  • ½ cup marinara sauce (see recipe above)
  • 1 tbsp. parsley

Directions:

Sauté garlic in olive oil until lightly browned. Add clams, seasonings, wine and marinara sauce, and toss to combine. Cover pan until clams open (10-12 minutes). Stir in parsley and serve in large soup bowls with bread for sopping up the juices.


Ricotta and Rapini Ravioli

Pasta:

  • 1 pound flour
  • 5 eggs
  • pinch salt
  • white wine

Directions:

Combine first three ingredients in food processor. Add enough white wine to make a dough cohesive enough to roll out. Let dough rest. When ready to form ravioli, roll out into thin sheets. Place tablespoons of filling on the dough and cover with a second layer. Press firmly around the filling, and then cut out the ravioli. Cook immediately in boiling salted water. They’ll be done in approximately 1 minute.

Filling:

  • extra virgin olive oil
  • 3 cloves sliced garlic
  • 1 bunch rapini, blanched
  • salt and pepper to taste
  • pinch red pepper
  • chicken stock, if needed
  • 16 ounces ricotta
  • 1-2 eggs
  • pinch freshly ground nutmeg
  • grana padana, grated

Directions:

Sauté garlic in olive oil until lightly browned. Add rapini and seasonings and toss to combine. Add chicken stock if the mixture needs liquid. Heat through.

Chop rapini mixture in food processor until finely textured, but not completely smooth. Remove to bowl and add ricotta, eggs, nutmeg, and grated cheese. Stir to combine and let cool before filling ravioli.

To finish ravioli:

Place ravioli in sauté pan with butter and chopped sage and toss to combine before serving. Top with grated grana padana.


Grouper alla Livornase

1 portion

  • extra virgin olive oil
  • 1 grouper filet, 8 ounces
  • 1 clove, sliced garlic
  • 5 chopped Nicoise olives
  • 1 julienned blanched tomato
  • a pinch each: salt, pepper, red pepper
  • A touch of white wine to taste

Directions:

Sear grouper in olive oil until brown on both sides. Place on oven-proof dish and put into oven at 350 degrees for 8-10 minutes or until cooked through. In the meantime, sauté garlic in olive oil until slightly wilted. Add tomatoes, awhite wine, olives and capers. Add butter and toss to combine. Remove fish from oven toss in to the pan containing the sauce and simmer a minute or two. Top with fresh Italian parsley.