Celeb Chef Rocco DiSpirito Is Adding A Big Tablespoon Of Yummy

Rocco DiSpirito stopped by to cook up some summer treats. A Queens native, DiSpirito is known for his Italian-American cuisine. His mother Nicolina is often seen cooking along side her son, and is known for her signature Italian meatball recipe.

DiSpirito has opened two restaurants in New York – Union Pacific in Gramercy Park and Rocco’s 22nd Street in the Flatiron District. His forthcoming book, Rocco Gets Real (Meredith), hits bookshelves in September 2008.

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VIDEO & TODAY'S RECIPES AFTER THE JUMP...

This morning, Rocco shared the following recipes:

Light Summer Recipes

Garlic Confit:
1 c. peeled garlic cloves
1 1/2 c. Bertolli Extra-Virgin Olive Oil
1/2 loaf sliced bread for spreading

To make garlic confit, place garlic in a small saucepot and add water to cover by one inch. Bring up to a boil and drain. Return garlic to pot and cover with water again. Repeat this process until you have blanched the garlic 5 times. On the fifth blanching, drain, return garlic to pot and cover with extra virgin olive oil. Bring garlic to a light simmer over medium heat. When garlic simmers to heat down to very low (lazy bubble should rise to the surface periodically). Cook garlic, stirring every once in a while, for about 2 hours, or until extremely soft. Cool in oil. Use to spread on bread instead of butter. Alternately, drain almost all olive oil off of garlic and puree until smooth to make a puree.

Garlic Tarragon Yogurt:
3 tbsp. garlic puree
1/2 c. 0% Fage Greek Yogurt
3 tbsp. chopped fresh tarragon
Salt and pepper
2 tbsp. Bertolli Extra-Virgin Olive Oil
4 ears boiled corn on the cob

To make Garlic Tarragon Yogurt: in a medium bowl, mix together the garlic puree, yogurt and tarragon and season well with salt and pepper. Lightly mix in olive oil to form a broken sauce. Spread over steamed corn on the cob and serve.

Miso Marmalade Glaze:
1/2 c. light miso paste
1/2 c. orange marmalade
Juice of 2 lemons
1/4 c. Bertolli Extra-Virgin Olive Oil
Grilled mixed vegetables(asparagus, green and yellow beans, green and yellow squash, red onion, tomatoes, eggplant) and grilled skewered shrimp and chicken thighs for glazing

For Miso Marmalade Glaze: combine miso paste, orange marmalade and lemon juice. Gently stir in olive oil to make a broken glaze. Brush glaze over your favorite grilled vegetables and proteins and serve.

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