David Rocco – Eggs in Purgatory with Scamorza

This is devilishly easy. It’s one of the first tings I mastered when I was a kid. I’d take my mother’s tomato sauce, pour it into a large pan and heat it up. When it started to bubble, I would crack in a couple of eggs, some salt, and throw in whatever cheese we had in the fridge. Being in an Italian household, it was either parmigiano, mozzarella, percornio or (my now favourite) scamorza, which I would either slice up or grate into the pan. And all of them work well. I would turn off the heat, tear up some basil and throw that in, then put a lid over the pan and let the eggs poach in the heat of the tomato sauce. While it was cooking, I’d grab a plate and some bread for scooping up the melted smoky scamorza and tomato sauce. Within five minutes, I was having what is still one of my favourite anytime meals. Read more

David Rocco – Simply Living the Good Life

Tantalizing his viewers’ palates with mouth-watering dishes made with authentic Italian ingredients, David Rocco and his newly extended family escape to the Tuscan countryside for the next season of David Rocco’s Dolce Vita.

If David Rocco were a dish, he’d be pasta al forno, because, he tells me, he’s crunchy on the outside, and soft on the inside. It’s a good comparison, since oven-baked pasta is covered in a crust of gold, which symbolizes the level of success he has received over the years.

Dressed casually in designer jeans, a graphic tee, and military-green jacket, the host/producer of the Food Network’s David Rocco’s Dolce Vita oozes a boyish charm and electric energy. Read more

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