Meet and Greet with Celebrity Chef David Rocco
This post is a bit delayed, but had to happen nevertheless. Of course I would have to boast about meeting one of my Canadian culinary idols-- Chef David Rocco.
Rocco was born and raised in Toronto, Ontario and is known around the world for his television series David Rocco's Dolce Vita.
Rocco was in Windsor as part of the 2012 Carrousel of Nations at the Riverside Festival Plaza. He did a cooking demonstration of Pollo (Chicken) Saltimbocca, Beetroot Risotto, and a simple (but delicious) strawberry with balsamic vinegar and black pepper dessert.
Growing up in an Italian household where the women seemed to be doing all the cooking Rocco has allowed it to be acceptable for a young Italian-Canadian to love to cook. Considering my nonno can't even boil hot dogs, we have come a very long way in just 3 generations.
The Recipes (Courtesy of DavidRocco.com)
Pollo Saltimbocca
aka Chicken that “Jumps in your Mouth”
Flour, for dredging
Salt and freshly ground pepper, quanto basta (to taste)
4 8-oz/250 g chicken breasts
8 thin slices prosciutto
8 large fresh sage leaves, plus extra
for sauce
4 tbsp (60 mL) extra-virgin olive oil
1 . cup (310 mL) of Marsala wine
1 bunch fresh flat-leaf parsley, chopped
2 tbsp (30 mL) butter
Pour some flour onto a plate and season with salt and pepper.
With a meat tenderizer, pound the breasts until they’re about 1/2 inch thick, then
cut them in half so you have 8 pieces. Season the chicken with salt and pepper and
lay 1 slice of prosciutto and 1 sage leaf on each one. Secure the sage and prosciutto
to the chicken by threading a toothpick through the layers. Dredge each piece in the
seasoned flour to coat both sides, and shake off the excess.
Now the fun part. In a large saute pan over high heat, heat the oil until it starts to
smoke. Add the chicken and some extra sage leaves. Saute until the chicken is golden
on both sides and the sage leaves become crisp. Add the Marsala and continue
cooking over high heat until it reduces by half. Remove the chicken and the crisped
sage leaves to a plate. Add the parsley to the frying pan, whisk in the butter and cook
for a minute. To serve, plate the chicken, add a few crispy sage leaves to each dish
and finish with the sauce.
Serves 4
| ||||||||
 | ||||||||
| 1/4 cup extra virgin olive oil (60ml) 2 tablespoons butter (30ml) 2 shallots, chopped 1 cup Arborio rice (240ml) 1/2 cup white wine (120ml) 2 cups fresh beet juice or pure– (480ml) 4 cups of vegetable stock (1liter) Grana Padano cheese for sprinkling, freshly grated Truffle oil, for drizzling | ||||||||
| ||||||||
| To start your Beet Risotto with Truffle Oil: | ||||||||
| ||||||||
| ||||||||
| ||||||||
| Per 4 persone |
| ||
| ||
| 4 cups strawberries, quartered 2 tablespoons sugar (30ml) 5 tablespoons balsamic vinegar (75ml) fresh ground pepper to season | ||
| ||
| To start your Strawberries with Balsamic Vinegar: | ||
| ||
| ||
| ||
| Yield: 4 servings |
.png "English"){kind=small}
1 comments:
He's one of my favorite chefs and I love that he does some really tasty recipes. However, I must admit that I've got them from the internet and now I'm thinking to buy his book as well... I found it here http://www.canadathestore.com/products/david-roccos-dolce-vita, but I haven't ordered something online and I don't know how it will be, but it doesn't matter... I want to have his book. :D
By the way... I've almost forgot... I've tried the Pollo Saltimbocca and it tasted so good. <3
Post a Comment