{"id":161,"date":"2010-06-29T19:39:03","date_gmt":"2010-06-30T02:39:03","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=161"},"modified":"2012-04-15T17:48:49","modified_gmt":"2012-04-16T00:48:49","slug":"david-rocco","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/david-rocco\/","title":{"rendered":"David Rocco"},"content":{"rendered":"
\"Brutti<\/a>

...<\/p><\/div>\n

…<\/p>\n

One of the things a foodie loves best is discovering new things about food, whether it be new\u00a0 cuisines, foodstuffs, gadgets, books or food personalities.\u00a0 Passions work that way.\u00a0 New is fun.\u00a0 New is often good.\u00a0 David Rocco is new.\u00a0 David Rocco is good.\u00a0 I discovered him while watching Cooking Channel, a personality driven food media outlet.\u00a0 His breezy delivery and enthusiasm combine to make quotidian goings on anything but boring.\u00a0 We see smatterings of his daily life, meet his friends and watch him cook.\u00a0 His personality is deliciously interwoven into his very straightforward style of cooking.\u00a0 Add to that the scenes of life in Florence where David makes his home and side trips through Italy and Cooking Channel has a winner.<\/p>\n

…<\/p>\n

\"Brutti<\/a>The other day I watched him make Brutti ma Buoni<\/a> cookies.\u00a0 Over the years I have tasted lots of recipes for this classic cookie.\u00a0 Some call for hazelnut paste, no hazelnut paste, some call for only hazelnuts, some hazelnuts and almonds, maybe pine nuts, some liqueur, no liqueur, some cocoa, no cocoa, cinnamon, no cinnamon.\u00a0 You get the idea.\u00a0 All of the recipes have three components in common, egg whites, sugar and nuts.\u00a0 David\u2019s recipe calls for equal parts toasted hazelnuts and almonds along with Amaretto.\u00a0 The recipe is easy to put together and produces a cookie that has the tenderness of meringue coupled with the crunch of nuts.\u00a0 Don\u2019t be intimidated by the egg whites.\u00a0 You can do it.\u00a0 Believe me.\u00a0 Make them.\u00a0 And enjoy them with a cup of strong coffee for a great afternoon treat.<\/p>\n

…<\/p>\n

\"Zabaglione\"<\/a><\/p>\n

While perusing David\u2019s recipe file<\/a> on the Cooking Channel web site I came across his recipe for Zabaione con crema<\/a>.\u00a0 Zabaione or zabaglione (called sabayon by the French) has long been a favorite of mine.\u00a0 David\u2019s no nonsense recipe is delightfully straightforward.\u00a0 He explains that a basic zabaglione is one tablespoon each of sugar and liquor for every egg yolk. Zabaglione simplified.\u00a0 His recipe calls for combining the cooled zabaglione with whipped cream and garnishing with blueberries.\u00a0 The addition of the whipped cream lightens the zabaglione and mellows the liqueur to a perfume.\u00a0 The result is a simply ethereal dessert.\u00a0 The contrast between the berries and the zabaglione raises this dessert from a simple egg foam to an elegant creation.\u00a0 The berries offer a bit of resistance to the bite, then the skin breaks and they fill your mouth with their unique tart sweet flavor.\u00a0 Very quickly the creamy sweetness of the zabaglione takes over and combines with the blueberries for an intriguing and complex blend of tart and sweet.\u00a0 The simplest ingredients combined in just the right proportions come together for a dessert that goes beyond the traditional.\u00a0 Make it.\u00a0 Chill it.\u00a0 Enjoy it.<\/p>\n

\"Zabaglione\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

… One of the things a foodie loves best is discovering new things about food, whether it be new\u00a0 cuisines, foodstuffs, gadgets, books or food personalities.\u00a0 Passions work that way.\u00a0 New is fun.\u00a0 New is often good.\u00a0 David Rocco is new.\u00a0 David Rocco is good.\u00a0<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,14,59],"tags":[26,1835,20,17,18,19,25,21,24,23],"class_list":["post-161","post","type-post","status-publish","format-standard","hentry","category-dessert","category-personalities","category-recipes","tag-blueberries","tag-cookies","tag-cooking-channel","tag-david-rocco","tag-food-tv","tag-foodie","tag-sabayon","tag-television","tag-zabaglione","tag-zabaione"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-2B","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=161"}],"version-history":[{"count":1,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/161\/revisions"}],"predecessor-version":[{"id":4182,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/161\/revisions\/4182"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}