Rocco Dispirito Recipes Low Carb Food

CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS

Steps:

• Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
• In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
• Combine with hands until mixture is uniform, do not overmix.
• Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
• Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
• Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
• This should take about 10-15 minutes.
• While meatballs are browning, heat the marinara sauce in a large pot.
• Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
• Serve alone or over your favorite pasta.

ROCCO DISPIRITO'S CHICKEN PARMIGIANA

Steps:

• Preheat oven to 375 degrees.
• Place each chicken piece between 2 sheets of wax paper. With flat side of meat mallet or heavy can covered with foil, pound each piece to 1/4-inch thickness.
• Place flour, eggs and breadcrumbs in 3 separate shallow dishes. Lightly coat each chicken piece with flour, dip into egg, then coat with breadcrumbs.
• In large heavy pot heat oil over medium-high heat. Add chicken, in batches; cook, turning once, until browned and cooked through, about 2 minutes per side. Drain on paper towels; cool slightly. Sprinkle with 1/4 t. salt and 1/8 t. pepper; cut into 1-inch strips.
• Spread 3/4 cup marinara over bottom of 13x9-inch baking dish. Top with 1/3 of chicken; sprinkle with 2 T. Parmigiano-Reggiano, 1 cup mozzarella, 3/4 cup marinara, 3 T. parsley, 3 T. basil, salt and pepper. Repeat layering, starting with chicken and ending with marinara, omitting herbs from top layer.
• Bake until cheese is melted and browned at edges, 20 minutes. Sprinkle with basil and Parmigiano-Reggiano, if desired.

CHEF ROCCO DISPIRITO'S BBQ RIBS

Steps:

• Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet.
• In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar.
• Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 1 hour and 30 minutes. Or, to enjoy all year round, place in the oven at 425°F for 1/2 hour and then lower to 275°F for another hour, until meat is tender.