baccala alla pizzaiola

beef tenderloins con balsamico

bistecca fiorentina

branzino alla max

‘clean out the fridge’ frittata

coniglio al'ischiatana

fabio's lazy tuna

fried eggs con scamorza

fried eggs w/ truffles

involtini with castagne + prosciutto

l’agnello marocchino

le focacce

maria's spezzatino

mussels alla ‘my way’

pollo con zucca + gorgonzola

salsiccia con cima di rapa

salsiccie e fagioli

spezzatino di manzo al cioccolato

stracotto al chianti

tony’s braciole with Sunday gravy

trippa alla fiorentina

turkey w/ funghi misti

POLPO IN UMIDO

2 pounds octopus, cut into 1-inch cubes (900g)
4 tablespoons extra virgin oil olive (60ml)
3 cloves garlic, crushed
red chili peppers, crushed (optional)
5 anchovies fillets
20 capers
12 cherry tomatoes, quartered
Bunch of Italian parsley, finely chopped
salt to season

To start your Polpo in Umido:

	In a pan, heat up extra virgin olive oil. Add garlic, chili peppers, anchovies and capers and let cook together for 30 seconds.
	Add octopus and stir. Stir in cherry tomatoes and parsley. Let cook on low to medium heat for approximately 1 hour or until tender. Add salt to taste.

Per 4 persone

DAVID ROCCO | DAVID ROCCO’S DOLCE VITA | AVVENTURA WITH DAVID ROCCO