This
Recipe from Chef Don ~ Rocco’s South of
Market, San Francisco
WATCH AND FOLLOW ALONG WITH THE VIDEO HERE:
Ingredients:
Clams - 6 whole fresh clams (desired kind is Manila)
Garlic - 2 tbsp chopped garlic
Olive oil - enough to mix with the chopped garlic
Baby Clams - 1 10oz. can whole baby clams, juice
and all (important, not frozen, need the juice)
White wine - ¼ cup white wine (any kind)
Parsley - pinch fresh italian parsley
Half & Half - 1 cup
Butter - 1 tsp
Method: Saute'
pan on high heat (first thing)
Add the 2 tbsp chopped garlic in olive oil
Then place the 6 whole fresh clams to the saute
pan and the can of whole baby clams including
the juice
Next add white wine, parsley, half & half
and a teaspoon of butter and saute
Reduce to your liking of thickness
Rocco's
tip: when boiling water for your pasta,
make sure there is salt in the water to make sure
the pasta has flavor............no adding of salt
to the finished dish.
Rocco’s
Perfectly Pumpkin Soup
The
recipe is from Chef Don ~ Rocco’s South
of Market, San Francisco
Ingredients:
¾ gallon Hot Water
4 Tablespoons of Vegetable Base
All Pumpkin Pulp (insides, no seeds); which equals
roughly 3 cups
1 cup half & half
½ pound butter
Pinch of salt
Pinch of white pepper
Big pinch of nutmeg
Big pinch of cinnamon
Big pinch of fresh parsely
¼ cup white flour
Method:
1. Bring water and vegetable base to a boil
2. Add all pulp of pumpkin to water while boiling
and reduce to a solid liquid (est. time 20 min.
3. Bring to a low boil
4. Add your half & half, butter, salt, white
pepper, nutmeg, cinnamon and fresh parsely.
5. Immediately whisk in white flour and keep whisking
to avoid lumping.
6. Bring to a simmer and serve.
Rocco's
Famous Chicken Marsala
This
Recipe from Chef Don ~ Rocco’s South of
Market, San Francisco
And Courtesy of Chef Don’s Grandfather Rocco
Coscarelli
WATCH AND FOLLOW ALONG WITH THE VIDEO HERE:
Ingredients:
9 4-oz. Boneless Skinless Chicken Breasts
3 Cups Italian Breadcrumbs
1½ Cups Virgin Olive Oil
3 Tbs. of Minced Garlic
6 Cups Fresh Sliced Mushrooms
1½ Cups Fresh Chopped Tomatoes
3 Tbs. Fresh Chopped Basil
1½ Cups of Marsala Wine
¾ Cups of Half & Half
¾ Cups of Marinara Sauce
1½ Cups Chicken Broth
1 Pinch of Pepper
Method:
1. In a large sauté pan, heat the Olive
Oil on medium high
2. Pound chicken breasts lightly on each side
flipping twice
3. Place bread crumbs in a shallow baking dish
4. Bread each breast by pushing down into bread
crumbs and then flipping so both sides of each
breast are breaded
5. Place breaded chicken breasts in pan and sauté
until lightly browned on each side
6. Drain the oil from the pan
The next two steps must be done quickly while
pan is on the burner:
7. Add the minced garlic to the hot pan, NOT on
the chicken breasts
8. Add Mushrooms, Tomatoes, Basil and Marsala
wine
9. Flip chicken breasts over placing them on TOP
of the ingredients so they cook and the breasts
do not burn
10. Let the alcohol burn off and the Marsala wine
soak in for a minute
11. Add Half & Half, Marinara Sauce, and Chicken
Broth and cook on high heat
12. Add Pepper and continue cooking on high heat
for 3-5 minutes or until liquid reduces into a
thick, golden brown sauce
If serving right away:
13. Remove the Chicken Breasts from the pan and
place on center of plate
14. Pour the sauce directly from the pan onto
the chicken breasts and serve
If making ahead of time and/or for a more tender
and juicy Chicken Marsala:
13. Do NOT remove the breasts, instead pour entire
contents of sauté pan into a baking dish
and place in the oven for 1 hour at 175 degrees
14. Carefully remove the very tender Chicken Breasts
and place on center of plate
15. Pour the sauce from the pan over the chicken
breasts and serve
Prep time: 20-30 minutes
Cook time: 10 minutes; OR if making ahead of time
in oven: 1 hour 10 minutes
Ease of preparation: Easy to Medium
# of servings: 4-6 Good sized portions
Rocco's
Traditional Homemade Meatballs
This
Recipe from Chef Don ~ Rocco’s South of
Market, San Francisco
And Courtesy of Chef Don’s Grandfather Rocco
Coscarelli
Ingredients:
3 lbs. Ground Chuck in a large bowl set aside
3 tbs. Garlic
1 Red onion chopped
2 tbs. garlic
1 Cup chopped mushrooms
1 Bunch of parsley finely chopped
1 Pinch of dry basil
1 Pinch of pepper
½ Cube of butter
1 Cup Rocco's Meat Sauce
1 Cup Italian Bread Crumbs
1 Cup Grated Parmesan Cheese
5 Eggs
Method:
Sauté ingredients in butter until softened
and brown.
Add your sautéed ingredients over ground
chuck (do not mix)
Add: 1 cup (Rocco’s) meat sauce
1 Cup Italian Bread Crumbs
1 Cup Grated Parmesan Cheese
5 Eggs
Mix all ingredients together being careful not
to over mix.
Roll out meatballs to the size of a lemon
Place meatballs on greased baking sheet, close enough to touch but not over crowded. Drizzle
with extra virgin olive oil and sprinkle with
bread crumbs.
Bake
at 350 degrees for about ½ hour
Rocco’s
Special Chicken Saltimbocca
The
recipe is from Chef Don ~ Rocco’s South
of Market, San Francisco
Ingredients:
2 3-oz. boneless skinless Chicken Breasts
½ cup Flour
½ cup Extra Virgin Olive Oil
½ cup of White Wine
½ cup Chicken Broth
Teaspoon of Butter
Pinch of Pepper
Pinch of Parsley
2 Slices of Jack Cheese
2 Thin Slices of Prosciutto
2 Teaspoons Parmesan Cheese
Method:
1. Pound out chicken breasts and flour both sides
2. In a medium sauté pan, heat the Extra
Virgin Olive Oil on medium high
3. Place floured chicken breasts in sauté
pan and then drain the oil
4. Spread out chicken breasts in the pan without
oil in the pan and add a pinch of flour on top
of the chicken breasts
5. Pour 4ozs. of white wine over flour while shaking
the pan until the flour dissipates
6. Add half cup of chicken broth and teaspoon
of butter, a small pinch of pepper and small pinch
of parsley
7. Add a slice of jack cheese and a thinly sliced
piece of prosciutto on top of the chicken breasts
while adding another slice of jack cheese to the
sauce
8. Add a teaspoon of parmesan cheese on top of
each chicken breast
9. Sauté, then reduce
10. Remove each piece of saltimbocca and place
on plate leaving the sauce to reduce longer and
thicken
11. Pour sauce over all saltimbocca pieces and
serve
Chicken
Cacciatore over Soft Polenta
The
recipe is from Chef Don ~ Rocco’s South
of Market, San Francisco
Ingredients:
SOFT POLENTA
6 Cups Chicken Broth
2 Cups Polenta (any 3 to 1 ratio Chicken Broth
to Polenta)
½ Cube Butter
Pinch of Pepper
Pinch of Parsley
3 Tablespoons Parmesan Cheese
Method: SOFT POLENTA
1. Bring to Boil 6 Cups Chicken Broth & 2
Cups Polenta (or Any 3-to-1 Ratio)
2. Whisp in Polenta; Keep Boiling while Whisping
3. Add ½ Cube Butter, Pinch of Pepper,
Pinch of Parsley, & 3 Tablespoons Parmesan
Cheese
4. Let Simmer for 5 minutes
5. Now Place Polenta on Deep Plate ready for the
Chicken to be Placed on Top
6. Place left-over Polenta into Square Deep Pan
and Refrigerate to use next day
Ingredients:
CHICKEN CACCIATORE
2 Four-Oz. Boneless Skinless Chicken Breasts
½ cup Extra Virgin Olive Oil
½ Sliced Green Bell Pepper
½ Sliced Yellow Onion
1 Teaspoon Minced Garlic
½ Cup Chopped Tomatoes
1 Cup Sliced Mushrooms
¼ Cup Whole Black Olives
Pinch of Pepper
Pinch of Basil
Pinch of Dry Oregano
¾ Cup White Wine
1 Cup Beef Broth
½ Cup Chicken Broth
¼ Cup Tomato Sauce
Method: CHICKEN CACCIATORE
1. Place 2 4-Oz. Boneless Skiness Chicken Breasts
in the Olive Oil in a medium sautee pan
2. Add ½ Sliced Green Bell Pepper &
½ Sliced Yellow Onion & Heat in Olive
Oil
3. Next, Drain the Olive Oil & Cut the Chicken
Breasts into Strips
4. Then Add Teaspoon Minced Garlic, ½ Cup
Chopped Tomatoes, 1 Cup Sliced Mushrooms &
¼ Cup Whole Black Olives
5. Then add Pinches of Pepper, Basil, & Dry
Oregano
6. Pour ¾ Cup White Wine, 1 Cup Beef Broth,
½ Cup Chicken Broth, & ¼ Cup
Tomato Sauce into the pan and Reduce to thicken
7. Now Place the Chicken over the Soft Polenta
& Serve
Rocco's
Homemade Caesar Salad Dressing
This
Recipe from Chef Don ~ Rocco’s South of
Market, San Francisco
Ingredients:
2 Cups Extra Virgin Olive Oil
Less than ¼ Cup Red Wine Vinegar
1 Lemon Squeezed
1 Tsp. Anchovie Paste
3 Tbsp. Sour Cream
1 Tbsp. Chopped Garlic
1 Tbsp. Dijon Mustard
¼ Cup White Wine
Big Pinch of Black Pepper
1 Full Cup Grated Parmesan Cheese
Small Pinch of Salt
Pinch of Sugar
Method:
Place all ingredients in a bowl and whisp together until thoroughly mixed.
Now pour your homemade dressing into an old Wine Bottle or Carafe which has been thoroughly washed and
place your own label on the bottle with the date and enjoy!
Rocco's
Recipes
Linguini
with Clams in White Sauce
This
Recipe from Chef Don ~ Rocco’s South of
Market, San Francisco
WATCH AND FOLLOW ALONG WITH THE VIDEO HERE:
Ingredients:
Clams - 6 whole fresh clams (desired kind is Manila)
Garlic - 2 tbsp chopped garlic
Olive oil - enough to mix with the chopped garlic
Baby Clams - 1 10oz. can whole baby clams, juice
and all (important, not frozen, need the juice)
White wine - ¼ cup white wine (any kind)
Parsley - pinch fresh italian parsley
Half & Half - 1 cup
Butter - 1 tsp
Method: Saute'
pan on high heat (first thing)
Add the 2 tbsp chopped garlic in olive oil
Then place the 6 whole fresh clams to the saute
pan and the can of whole baby clams including
the juice
Next add white wine, parsley, half & half
and a teaspoon of butter and saute
Reduce to your liking of thickness
Rocco's
tip: when boiling water for your pasta,
make sure there is salt in the water to make sure
the pasta has flavor............no adding of salt
to the finished dish.
Rocco’s
Perfectly Pumpkin Soup
The
recipe is from Chef Don ~ Rocco’s South
of Market, San Francisco
Ingredients:
¾ gallon Hot Water
4 Tablespoons of Vegetable Base
All Pumpkin Pulp (insides, no seeds); which equals
roughly 3 cups
1 cup half & half
½ pound butter
Pinch of salt
Pinch of white pepper
Big pinch of nutmeg
Big pinch of cinnamon
Big pinch of fresh parsely
¼ cup white flour
Method:
1. Bring water and vegetable base to a boil
2. Add all pulp of pumpkin to water while boiling
and reduce to a solid liquid (est. time 20 min.
3. Bring to a low boil
4. Add your half & half, butter, salt, white
pepper, nutmeg, cinnamon and fresh parsely.
5. Immediately whisk in white flour and keep whisking
to avoid lumping.
6. Bring to a simmer and serve.
Rocco's
Famous Chicken Marsala
This
Recipe from Chef Don ~ Rocco’s South of
Market, San Francisco
And Courtesy of Chef Don’s Grandfather Rocco
Coscarelli
WATCH AND FOLLOW ALONG WITH THE VIDEO HERE:
Ingredients:
9 4-oz. Boneless Skinless Chicken Breasts
3 Cups Italian Breadcrumbs
1½ Cups Virgin Olive Oil
3 Tbs. of Minced Garlic
6 Cups Fresh Sliced Mushrooms
1½ Cups Fresh Chopped Tomatoes
3 Tbs. Fresh Chopped Basil
1½ Cups of Marsala Wine
¾ Cups of Half & Half
¾ Cups of Marinara Sauce
1½ Cups Chicken Broth
1 Pinch of Pepper
Method:
1. In a large sauté pan, heat the Olive
Oil on medium high
2. Pound chicken breasts lightly on each side
flipping twice
3. Place bread crumbs in a shallow baking dish
4. Bread each breast by pushing down into bread
crumbs and then flipping so both sides of each
breast are breaded
5. Place breaded chicken breasts in pan and sauté
until lightly browned on each side
6. Drain the oil from the pan
The next two steps must be done quickly while
pan is on the burner:
7. Add the minced garlic to the hot pan, NOT on
the chicken breasts
8. Add Mushrooms, Tomatoes, Basil and Marsala
wine
9. Flip chicken breasts over placing them on TOP
of the ingredients so they cook and the breasts
do not burn
10. Let the alcohol burn off and the Marsala wine
soak in for a minute
11. Add Half & Half, Marinara Sauce, and Chicken
Broth and cook on high heat
12. Add Pepper and continue cooking on high heat
for 3-5 minutes or until liquid reduces into a
thick, golden brown sauce
If serving right away:
13. Remove the Chicken Breasts from the pan and
place on center of plate
14. Pour the sauce directly from the pan onto
the chicken breasts and serve
If making ahead of time and/or for a more tender
and juicy Chicken Marsala:
13. Do NOT remove the breasts, instead pour entire
contents of sauté pan into a baking dish
and place in the oven for 1 hour at 175 degrees
14. Carefully remove the very tender Chicken Breasts
and place on center of plate
15. Pour the sauce from the pan over the chicken
breasts and serve
Prep time: 20-30 minutes
Cook time: 10 minutes; OR if making ahead of time
in oven: 1 hour 10 minutes
Ease of preparation: Easy to Medium
# of servings: 4-6 Good sized portions
Rocco's
Traditional Homemade Meatballs
This
Recipe from Chef Don ~ Rocco’s South of
Market, San Francisco
And Courtesy of Chef Don’s Grandfather Rocco
Coscarelli
Ingredients:
3 lbs. Ground Chuck in a large bowl set aside
3 tbs. Garlic
1 Red onion chopped
2 tbs. garlic
1 Cup chopped mushrooms
1 Bunch of parsley finely chopped
1 Pinch of dry basil
1 Pinch of pepper
½ Cube of butter
1 Cup Rocco's Meat Sauce
1 Cup Italian Bread Crumbs
1 Cup Grated Parmesan Cheese
5 Eggs
Method:
Sauté ingredients in butter until softened
and brown.
Add your sautéed ingredients over ground
chuck (do not mix)
Add: 1 cup (Rocco’s) meat sauce
1 Cup Italian Bread Crumbs
1 Cup Grated Parmesan Cheese
5 Eggs
Mix all ingredients together being careful not
to over mix.
Roll out meatballs to the size of a lemon
Place meatballs on greased baking sheet, close enough to touch but not over crowded. Drizzle
with extra virgin olive oil and sprinkle with
bread crumbs.
Bake
at 350 degrees for about ½ hour
Rocco’s
Special Chicken Saltimbocca
The
recipe is from Chef Don ~ Rocco’s South
of Market, San Francisco
Ingredients:
2 3-oz. boneless skinless Chicken Breasts
½ cup Flour
½ cup Extra Virgin Olive Oil
½ cup of White Wine
½ cup Chicken Broth
Teaspoon of Butter
Pinch of Pepper
Pinch of Parsley
2 Slices of Jack Cheese
2 Thin Slices of Prosciutto
2 Teaspoons Parmesan Cheese
Method:
1. Pound out chicken breasts and flour both sides
2. In a medium sauté pan, heat the Extra
Virgin Olive Oil on medium high
3. Place floured chicken breasts in sauté
pan and then drain the oil
4. Spread out chicken breasts in the pan without
oil in the pan and add a pinch of flour on top
of the chicken breasts
5. Pour 4ozs. of white wine over flour while shaking
the pan until the flour dissipates
6. Add half cup of chicken broth and teaspoon
of butter, a small pinch of pepper and small pinch
of parsley
7. Add a slice of jack cheese and a thinly sliced
piece of prosciutto on top of the chicken breasts
while adding another slice of jack cheese to the
sauce
8. Add a teaspoon of parmesan cheese on top of
each chicken breast
9. Sauté, then reduce
10. Remove each piece of saltimbocca and place
on plate leaving the sauce to reduce longer and
thicken
11. Pour sauce over all saltimbocca pieces and
serve
Chicken
Cacciatore over Soft Polenta
The
recipe is from Chef Don ~ Rocco’s South
of Market, San Francisco
Ingredients:
SOFT POLENTA
6 Cups Chicken Broth
2 Cups Polenta (any 3 to 1 ratio Chicken Broth
to Polenta)
½ Cube Butter
Pinch of Pepper
Pinch of Parsley
3 Tablespoons Parmesan Cheese
Method: SOFT POLENTA
1. Bring to Boil 6 Cups Chicken Broth & 2
Cups Polenta (or Any 3-to-1 Ratio)
2. Whisp in Polenta; Keep Boiling while Whisping
3. Add ½ Cube Butter, Pinch of Pepper,
Pinch of Parsley, & 3 Tablespoons Parmesan
Cheese
4. Let Simmer for 5 minutes
5. Now Place Polenta on Deep Plate ready for the
Chicken to be Placed on Top
6. Place left-over Polenta into Square Deep Pan
and Refrigerate to use next day
Ingredients:
CHICKEN CACCIATORE
2 Four-Oz. Boneless Skinless Chicken Breasts
½ cup Extra Virgin Olive Oil
½ Sliced Green Bell Pepper
½ Sliced Yellow Onion
1 Teaspoon Minced Garlic
½ Cup Chopped Tomatoes
1 Cup Sliced Mushrooms
¼ Cup Whole Black Olives
Pinch of Pepper
Pinch of Basil
Pinch of Dry Oregano
¾ Cup White Wine
1 Cup Beef Broth
½ Cup Chicken Broth
¼ Cup Tomato Sauce
Method: CHICKEN CACCIATORE
1. Place 2 4-Oz. Boneless Skiness Chicken Breasts
in the Olive Oil in a medium sautee pan
2. Add ½ Sliced Green Bell Pepper &
½ Sliced Yellow Onion & Heat in Olive
Oil
3. Next, Drain the Olive Oil & Cut the Chicken
Breasts into Strips
4. Then Add Teaspoon Minced Garlic, ½ Cup
Chopped Tomatoes, 1 Cup Sliced Mushrooms &
¼ Cup Whole Black Olives
5. Then add Pinches of Pepper, Basil, & Dry
Oregano
6. Pour ¾ Cup White Wine, 1 Cup Beef Broth,
½ Cup Chicken Broth, & ¼ Cup
Tomato Sauce into the pan and Reduce to thicken
7. Now Place the Chicken over the Soft Polenta
& Serve
Rocco's
Homemade Caesar Salad Dressing
This
Recipe from Chef Don ~ Rocco’s South of
Market, San Francisco
Ingredients:
2 Cups Extra Virgin Olive Oil
Less than ¼ Cup Red Wine Vinegar
1 Lemon Squeezed
1 Tsp. Anchovie Paste
3 Tbsp. Sour Cream
1 Tbsp. Chopped Garlic
1 Tbsp. Dijon Mustard
¼ Cup White Wine
Big Pinch of Black Pepper
1 Full Cup Grated Parmesan Cheese
Small Pinch of Salt
Pinch of Sugar
Method:
Place all ingredients in a bowl and whisp together until thoroughly mixed.
Now pour your homemade dressing into an old Wine Bottle or Carafe which has been thoroughly washed and
place your own label on the bottle with the date and enjoy!
Rocco's Café, South of Market 1131 Folsom St. (between 7th & 8th) San Francisco CA 94103
Phone 415-554-0522 Fax: 415-554-0531 email: info@RoccosCafe.com