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

TRIPPA ALLA FIORENTINA

1.7 lb tripe (800g), cleaned, boiled and cut into strips
10oz can of peeled plum tomatoes (283g)
1 celery, chopped
1 carrot, chopped
1 onion, chopped
2 garlic cloves, chopped
6 tablespoons extra virgin olive oil (90ml)
1/2 cup freshly grated parmigiano cheese (120ml)
Salt and pepper to season

To start your Trippa alla Fiorentina:

	In a saucepan, heat extra virgin olive oil. Sauté garlic, celery, carrots, and onions until they are soft.
	Add tripe and cook together on medium heat for about 5 minutes.
	Add can of peeled plum tomatoes including juices. Break up whole plum tomatoes with the back of a fork.
	Let cook together for about 15 minutes or until the sauce has reduced and thickened.
	Remove from heat and add freshly grated parmigiano cheese. Stir well and serve warm.

Per 4 persone

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