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Showing only recipes by “Rocco DiSpirito.”

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4124
mamarsquos-meatballs

Mama’s Meatballs

My mother is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smal...

Comments (5)
4125
mamarsquos-marinara

Mama’s Marinara

In culinary school, I learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When I opened...

Comment (1)
4126
clams-oreganata

Clams Oreganata

This is an Italian-American restaurant favorite. Be sure to preheat your broiler as soon as you begin, because the key to golden, crunchy...

4127
fried-shrimp

Fried Shrimp

If you prefer small shrimp, don’t worry about deveining them. I like to use large shrimp for frying, though. Leave the shell on fo...

4148
slow-cooked-salt-crust-salmon-with-endive

Slow-Cooked Salt-Crust Salmon with Endive

From steadying oyster shells to breaking in new cast-iron pans, salt has an almost endless number of uses in the kitchen. Baking foods in...

18269
pepper-and-basil-frittata

Pepper and Basil Frittata

Frittata is a dish I have eaten and served for my entire life. It was always there just in case we were hungry or if an unexpected guest ...

Comments (2)
18270
tomato-and-mozzarella-salad

Tomato and Mozzarella Salad

The Italian name for this salad is insalata caprese, and it’s a shining example of the brilliance of Italian cuisine: a few fresh, ...

18271
seared-tuna-with-green-beans-lemon-and-wasabi

Seared Tuna with Green Beans, Lemon, and Wasabi

This dish isn’t a makeover, per se. But there are so many beloved--and believe it or not, unhealthy--seared tuna dishes out there i...

by Rocco DiSpirito

18272
flash-fried-finger-lickinrsquo-chicken

Flash-Fried Finger-Lickin’ Chicken

Flash frying is a high-heat deep-frying technique used to rapidly brown small pieces of quick-cooking food such as tiny calamari or small...

by Rocco DiSpirito

18273
chicken-piccata

Chicken Piccata

This is one of those Italian-American classics--a dish that looks and tastes as though it was born in the Old Country but that was really...

by Rocco DiSpirito

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