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

SALSICCIE E FAGIOLI

4 tablespoons extra virgin olive oil (59ml)
3 garlic cloves, peeled and crushed
8 x 3 oz pork sausages (8 x 85g)
2 sprigs fresh rosemary
10 oz can peeled plum tomatoes (283g)
2 x 19 oz can cannellini beans, drained and rinsed (2 x 540ml)
salt and freshly ground black pepper, to taste

To start your Salsiccie e Fagioli:

	In a saucepan, heat olive oil. Saute garlic and add the sausages and rosemary. Cook for a few minutes, turning the sausages over.
	Pierce sausages to allow the fat to drip out and flavour up the dish.
	Add the tomatoes to the pan. With the back of a wooden spoon, break up the tomatoes into little chunks.
	Add half a cup of water and allow to simmer. Then add beans, salt and pepper.
	Let cook together for about 15 minutes or until the sauce has reduced and thickened.

Per 4 persone

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