Recipes

Lidia's Family Table - Apple and Bean Soup)

Ciao Italia - Onion Soup)

In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat, add the pancetta or salt pork, and sauté for about 2 minutes. Add the onions, cover the pot, and cook slowly for about 15 minutes, stirring often, until limp. Add the broth and grated cheese, stir well, re-cover the pot, and simmer the soup for about 30 minutes.

Made in Spain with Jose Andres - Raw artichoke salad)

Serves 4

Rocco Gets Real - Veggie Marinara)

Heat oil in a dutch oven over medium heat. Add garlic and onions and saute for about 3 minutes. Add diced onion, carrot and Swiss Chard and season with salt and pepper.

Rocco Get's Real - Spinach and Boursin Ravioli with Vodka Sauce)

Bring large pot of salted water to a boil. Add spinach and onion to the pot and cook until tender, about 5 minutes. Remove spinach and onions from the pot with a slotted skimmer. Squeeze vegetables in a dish towel to remove excess water.

Serves 4 

Rocco's Dinner Party - Rocco's Dinner Party - Braised Oxtail; Carrot Ginger Puree and Brussel Sprouts)

If you have a fryer turn it to 350 degrees Fahrenheit if not get a deep sauce pot and add fryer oil to it. Bring oil to 350 degrees Fahrenheit. Place Brussels sprouts into oil until golden brown. (Be careful the Brussels sprouts will pop) after golden take out of oil, place into bowl and add orange zest and salt. You might have to repeat these steps a couple times.

Rocco's Dinner Party - Wild Mushroom Salad: Frisee and Ricotta Salata)

Clean blue foot mushrooms and oyster mushroom. After cleaning let air dry for 15 minutes. Once one drying roast in 350-degree oven for 10 minutes or until golden brown. Once done cool.

Rocco's Dinner Party - Shrimp and Grits: Jalapeno Scallion Emulsion)

Rocco's Dinner Party - Arctic Char Tartare: Meyer Lemon Creme Fraiche, Beet Salad, Avocado Puree)

4 servings

Cut cleaned fish into 1/4 inch dice. Combine fish with all other tartare ingredients and season to taste. Set aside in refrigerator until ready to serve. 

Rocco's Dinner Party - Pan-Seared Diver Scallops: Corn Mash, Pancetta Vinaigrette)

If you do decided to break into three sessions: Make sure the first two times you add the balsamic you bring it to almost sec or the dry state to really enhance the flavors. Once you get to the third time of the balsamic make sure to scrape all the fond off the bottom of pan once this is done remove from heat. Slowly whisk in the oil and season with salt and pepper. This can be held in a warm place until ready to use. Right before you put the dressing on the plate add the basil, NOT any sooner for the basil will turn black.