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Espresso brews memories for Rocco

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David Rocco, star and producer of David Rocco's La Dolce Vita which takes place in Florence, Italy, airs Tuesday nights on The Food Network.





Q: What is your fondest memory from your family kitchen?



A: It is Sunday lunch. A meal that we all looked forward to as it meant that extra dish or two which usually lasted several hours. It also meant eating with extended family — aunts, uncles and cousins.






Q:
What kitchen aromas bring back fond memories?



A:Definitely espresso just being made. While my dad and I watched the soccer matches we would drink espresso. Even today walking by an espresso bar in Italy takes me back to my childhood.






Q:
What is your favourite food to cook?



A: Any pasta dish! My favourite food to eat would be penne with fresh tomato and basil sauce.






Q:
What kitchen gadget can't you live without?



A: Good knives and large, thick cutting boards.






Q:
What ritual from your background do you partake in?



A:If I'm in town during the fall, I love to participate in jarring peeled tomatoes. It's fun spending a Sunday afternoon with a group making sauce.



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David Rocco's Salsicca con Cime di Rape




INGREDIENTS:




  • large bunch of rapini cleaned, cut in half



  • 8 x 3-oz. pork sausages



  • 5 tbsp extra virgin olive oil



  • 3 cloves of garlic, crushed



  • salt and whole chilies to season





PROCESS:




  • Cook the rapini in boiling salted water for 2-3 minutes. In a saucepan, heat 4 tablespoons of extra virgin olive oil.



  • Add garlic cloves and chili peppers, cook until garlic is golden brown.



  • Add rapini to the saucepan and sauté for a few minutes. Salt to taste




 
 
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