Pasta al Forno

Celebrity Chef and TV personality, David Rocco is quintessentially Italian: charming, enthusiastic, and passionate about truly good food. We were lucky enough to get to chat with him about his book, David Rocco’s Dolce Vita, and ask him about his approach to Italian cuisine.

At the heart of his cooking philosophy, we quickly learn, is the notion of simplicity. “I’m just assembling great ingredients,” he says, adding that the really high quality ingredients will always shine on their own. 

One important element of David’s approach to cooking is the idea of quanto basto, which is Italian for ‘as much as you need.’ Forget precise measurements and the stress of perfectionism. “It’s liberating,” he says. “It’s all about having fun, and finding out for yourself what you like, and what works.” It’s soon obvious that his cooking style has a lot to do with making it easy for people, and we love this.

“It’s very empowering,” he notes, “making it your own,” explaining that he loves helping others see just how easy it can be to make food that tastes great, and is good for you too.

Risotto with Beet Purée

ChickAdvisor: What have been your biggest inspirations in the past, and what continues to inspire you?

David Rocco: Growing up, my biggest inspiration was my family – my mum’s and my grandmother’s cooking. One thing I’ve always noticed in Italy is the power of food to bring people together. Even the simple act of breaking bread around a table has that effect – you can leave a meal feeling that you’ve known people for years. 

CA: What was the inspiration for your TV series?

DR: It really was my childhood, and the fact that many people in Italy who are great chefs and cooks have no formal training. I found that very empowering. I also love finding traditional Italian recipes that are still great today. 

CA: What most excites you about your Dolce Vita cookbook?

DR: Well, it’s a gorgeous book. The photography really is beautiful, and it’s great value for money. The ease of the recipes is really important, and in the introduction I explain that you shouldn’t use it like a Bible. You should make it your own. I really hope that it will empower people and they’ll see how easy it can be. I hope it will bring a lot of satisfaction to people who might not think of themselves as natural cooks. We’ve had great feedback from people so far. 

CA: Could you give us any tips for preparing authentic Italian dishes at home?

DR: Absolutely! First of all, cook with the best olive oil you can find, or afford. I use two – my ‘work horse,’ which is extra virgin olive oil for everyday use. Then there’s a more expensive one – the best you can find – for special use, like drizzling over steak, bread or salad. I use olive oil far more than I use butter, and it’s far healthier for you. As an overall rule, get the best ingredients you can. 

We asked David to share a few simple recipes with us, and here they are: 

Pasta and Sautéed Cherry Tomatoes 

*Heat some olive oil and a clove of garlic (crush it a little but leave it whole in the pan).
*Cut some cherry tomatoes in half, then sauté – as much or as little as you want.
*Cook some long noodle pasta, such as spaghetti.  Drain, but leave a little water in the pan to bind the ingredients.
*Mix everything together and grate some Parmigiano Reggiano (parmesan) over it.  Top with fresh basil!

As David notes, the beauty of this recipe is that by the time you’ve boiled the water and cooked the pasta, your sauce will be ready. It doesn’t get easier, or fresher, than this. Buon appetito!

Risotto with Beet Purée (serves 4)
In a large saucepan, heat olive oil and half the butter over medium heat. Cook shallots for about 3 minutes until translucent, stirring occasionally. 

Add rice and continue stirring for another minute. Add wine and stir for 2 minutes or until evaporated. Pour in half of the beet juice and let reduce.

Slowly ladle in vegetable stock and stir until the stock evaporates.  Repeat this step until risotto is al dente (16 - 20 minutes). Use the remaining beet juice to finish off the cooking process.

Remove from heat and mix in remaining butter. Plate and sprinkle freshly grated parmigiano-reggiano cheese over risotto.

Drizzle truffle oil over individual plates and serve immediately.

Pasta al Forno (serves 4-6; pictured at top)
Preheat oven to 400 degrees Fahrenheit.

While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and sauté garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato puree and salt. Let cook for approximately 10 minutes on medium heat.

Drain rigatoni, add to the saucepan, sprinkle with some parmigiano and cook for another 30 seconds. Then place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza and another sprinkle of parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.

Buon appetito!

David Rocco’s Dolce Vita is now available in hardback and softback versions in bookstores and online.

by Jo Rivard
images courtesy of David Rocco and Rockhead Entertainment