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Showing only recipes by “Rocco DiSpirito.”

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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...

by Rocco DiSpirito

Comments (5)

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 Rocco’s and...

by Rocco DiSpirito

Comment (1)

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...

by Rocco DiSpirito


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 for a re...

by Rocco DiSpirito


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...

by Rocco DiSpirito


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 ...

by Rocco DiSpirito

Comments (2)

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, simple...

by Rocco DiSpirito


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 in the ...

by Rocco DiSpirito


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

Comment (1)

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

Comments (5)

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