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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 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!

 

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