DiSpirito Santo

Only in New York. I moved to 22nd Street in the summer of 2002. Being a reality show freak, how excited was I to find out that The Restaurant was being filmed weekly just a few blocks away! Chef, author and Star-Dancer Rocco DiSpirito opened Rocco's 22nd Street in the summer of 2003 while cameras for NBC's The Restaurant watched and took notes. Later that summer, more than nine million viewers a week tuned in to see the ups and downs of DiSpirito's family-inspired eatery. The second series aired in the spring of 2004. My neighbor Lori and I of course HAD to try Mama DiSpirito's meatballs (recipe below, courtesy of RoccoDiSpirito.com), and actually saw her at Rocco's whenever we'd visit.

Rocco DiSpirito was born and raised in Jamaica, Queens. His culinary experience began at age eleven in his mother Nicolin's kitchen. By the age of 16, DiSpirito entered the Culinary Institute of America. He graduated in 1986 and studied abroad at Jardin de Cygne in France with Dominique Cecillon and Gray Kunz. In 1990, DiSpirito earned a B.S. in Business from Boston University.

He worked at Adrienne in New York and as Chef de Partie at Aujourd'hui in Boston. DiSpirito then joined Lespinasse at St. Regis' opening team. In 1997, DiSpirito opened Union Pacific in New York City's Gramercy Park as Chef and Owner. In 1999, DiSpirito was named Food & Wine's Best New Chef, and in 2000, Gourmet magazine called him "America's Most Exciting Young Chef."

DiSpirito is the author of Flavor (Hyperion, October 2003), a unique cook book that breaks down his concept of building dishes on the four basic flavors, making his unique approach to food accessible to the home cook. DiSpirito's fifth book, Rocco Gets Real, was just released. And A&E's new show of the same name is looking for people in the New York City area who need help with an important upcoming event-related meal. If you are planning to propose, cooking for a soldier's homecoming, hosting a special birthday, anniversary, reunion, or other important event, send an email to CookWithRocco@gmail.com. Include your name, age, phone number, a recent photo, and the reason you need Rocco's help. Interested applicants may also call the casting hotline at 818-752-5559.

Mama's Meat Balls

1/3 cup chicken stock
1/4 yellow onion
1 clove garlic
1 cup fresh Italian flat-leaf parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup Parmigiano-Reggiano, grated
1 tsp red pepper flakes
1 tsp salt
3-6 cups Mama's Marinara, or your favorite marinara
1 cup extra virgin olive oil

1. Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree.

2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, parsley and salt. Combine with both hands until mixture is uniform. Do not over mix.

3. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. They should be about 1 cup each, though if you prefer bigger or smaller, it will only affect the browning time.

4. Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes.

5. While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.

6. Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone or over spaghetti (in which case, you will need 6 cups of marinara).

Yield: Serves 4 as antipasto or over spaghetti
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