beef carpaccio with pomegranate

chocolate eggplant

colazione del contadino

cous cous alla panzanella

fried sage with anchovies

fried zucchini flowers

gamberi al cioccolato

grana padano ice cream

involtini di bresaola

mozzarella in carrozza

pane, burro e zuccheri

pizza fritta with tomato sauce or honey

seppie con sedano e noci

spiedini di santino

tender artichoke hearts

tuscan fettunta

zia franca's roasted peppers

ZUPPA DI VONGOLE

2 lb fresh clams (900g)
1/4 cup extra virgin olive oil (60ml), plus extra for drizzling
3 garlic cloves, 2 crushed, 1 for rubbing
1 fresh chili pepper, diced
10 cherry tomatoes, quartered
1 cup white wine (240ml)
bunch of fresh Italian parsley, finely chopped
salt to season
1 stone from the sea
4 slices country bread, toasted and halved

To start your Zuppa di Vongole:

	Remove excess sand from clams by soaking in a bowl of cold salted water. The clams will open up their shells and release sand.
	In a pan, fry garlic, chili pepper and cherry tomatoes for 30 seconds.
	Add clams and cook for 30 seconds with the lid on, shaking pan often.
	Add wine to pan and cover until clams have completely opened.
	Add parsley and salt. Continue cooking for another minute for all the flavours to come together.
	Rub some raw garlic on toasted bread slices. Drizzle bread with extra virgin olive oil. Serve clam soup in bowls with 2 half slices per bowl.

Per 4 persone

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