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Fried Tender Artichokes for Spring

David Rocco's Tender Fried Artichoke

Frying up fresh artichokes is one of my favorite ways to enjoy this spring vegetable. Here’s my recipe for these beauties:

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The Easiest Italian Dessert You’ll Ever Make

I recently had this amazing trifle at Barbuto in NYC, and it was so delicious I decided to make my own version the other night. Easy, and absolutely divine, it’s a must try at home.

Here’s how to prep one yourself:

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Fresh Pasta Sauce in a Flash

As everyone knows, I hold Italian food close to my heart, and in my kitchen as often as possible. Lately I’ve been preparing lots of pasta, and wanted to share two delicious (and easy) fresh sauces to serve up when you’re short on time.

Bucatini All’Amatriciana (top left)
While your pasta is cooking, make the sauce. Sauté pancetta (amount to your liking) in a little olive oil until it’s crisp. Add in chopped onions, garlic and chili flakes, and cook with crispy pancetta until onions are soft. Add in crushed plum tomatoes, and simmer for 5 minutes. 1 minute before the pasta is ready, finish cooking it in the pan with the sauce until it combines and thickens up the sauce. Remove from heat and add grated pecorino cheese!

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David Rocco Talks Olive Oil

A lot of folks ask me about olive oil, so here’s the deal. I use extra virgin for everything, including deep frying. There’s no comparison to other oils. Don’t believe me? Try frying your french fries next time in EVOO.

I generally have two types: a good one for frying and sauteing, and an amazing one for drizzling over and finishing bruschetta, salads, pastas, meats, etc.

To find that amazing bottle, you can go to a gourmet supermarket, deli, or cheese shop and ask them to try out a few, or check out your favorite Italian wine maker — they often make an excellent olive oil.

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