Portobello Parm 🍄 This dish could be the reason I give up meat… for the day 😅 See recipe below. 1 jar (650ml) David Rocco’s Pomodoro and Basilico Sauce 4 portobello mushrooms 1 (125g) Fior di Latte or mozzarella ball, sliced 4 basil leaves 1 cup Parmigiano-Reggiano, sliced Extra-virgin olive oil for brushing Preheat oven to 375 degrees. Remove the stem from the portobello caps. Then, brush both sides with olive oil. Top with tomato sauce, Fior di Latte or mozzarella, basil, and Parmigiano-Regg

When I get older I want to be just like Marco at @sciroccolab … I’m Eating Dirty and I’m Eating Well 🤌🏼If you go to Catania go see my buddy Marco. His place Scirocco is right on top of the fish market and is AMAZING❤️ #StreetFood #Catania #Seafood #Sicily #Sicilia | DAVID ROCCO

Eggplant, mozzarella, and mortadella 🍆❤️ Three important food groups combined into one tasty meal! Follow @davidroccosvita for more delicious and fun recipes 💥 See recipe below. Ingredients:1 jar (650ml) David Rocco Pomodoro and Basilico Sauce. 2 medium eggplant, cut into 1/2 inch slices. 1 cup all-purpose flour. 2 eggs, whisked. 1 cup breadcrumbs. 2 x 125g mozzarella balls, cut into 1/2 inch slices. 8 basil leaves. 8 slices mortadella. 1 cup freshly grated Parmigiano Reggiano. Vegetable oil f

Roasted Crispy Carrots with Yogurt Dressing 🥕🧡 Let's make carrots cool again (if it ever were) 😎 Follow @davidroccosvita for more delicious and fun recipes 💥 See recipe below. Ingredients: 1 lb carrots, sliced into 3'' long flat pieces 1/2 cup extra-virgin olive oil 1/2 cup grated Parmigiano Reggiano (split into 2 1/4 cups) 1 tsp onion powder 1 tsp cumin 1 tsp paprika 1 tsp salt 1 tsp chilli flakes Maldon salt, QB Yogurt Dressing: 4 tbsp plain Greek yogurt 1 garlic clove, pressed 1/2 lemon,

Spent the weekend cooking up some delicious recipes! Stuffed calamari with leftover eggplant parmigiana… Recipe coming soon 💥💥 | DAVID ROCCO