Rocco DiSpirito

Background Born in New York City. Trained at The Culinary Institute of America in Hyde Park, New York. Worked at Jardin des Cygnes in Paris; Lespinasse and Maxim's in New York City; and Aujourd'hui in Boston. First thing he ever cooked Fried dough. How he got into cooking Working at a pizzeria in Queens. "I only made $30 a week, but I got all the ices and pizza I could eat, and that's all you need when you're 11." Weirdest thing he's ever eaten Cod sperm. "The Japanese use it to thicken soups. It is truly disgusting, and I usually love anything Japanese." Strangest customer request Foie gras with no fat. Favorite place to eat Nha Trang, in New York City's Chinatown. Ingredient he loves now Lily bulbs. Favorite kitchen tool Misono slicer from Japan. "You can do just about everything with it." What he eats at 1 A.M. Sushi or a raw shellfish platter from Balthazar in SoHo. Food vice "I'm definitely a sucker for chocolate." Recipe tip To ensure crispness, start the fish skin side down, pressing the fillet with a spatula. The skin will stick at first; when it releases, flip the fish over. Won Best New Chef at: Union Pacific, New York City (closed)
Unsweetened coconut milk and refined coconut oil combine to add a creamy richness to this vegan Swiss chard side from chef Rocco DiSpirito. Reducing the coconut milk deepens its flavor and lends a velvety texture that truly mimics dairy.
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Rocco DiSpirito’s vegetarian “tartare” of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural earthy sweetness.
Veggie Pasta Pomodoro
Rating: Unrated
2
This fresh, healthy, and delicious vegetable pasta dish from Chef Rocco DiSpirito showcases his Italian cooking roots. He says, “Italians are champions of simple, classically delicious ways of using fresh tomatoes. And they should be; they’ve been cultivating them for hundreds of years. One of the many basic ways they prepare garden-fresh tomatoes is in a pomodoro sauce made with basil and garlic tossed with pasta (or in this case, spiralized vegetables).”Recipe is Reprinted with permission from Rocco's Healthy + Delicious by Harper Collins Publishers.
For a healthier meat loaf, Restaurant Divided host and weight-loss guru Rocco DiSpirito cuts back the meat and swaps in mushrooms. He uses earthy creminis along with ground beef and turkey for a loaf that’s moist and tasty. Slideshow:  More Steak Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners. 
Healthy Chicken Jambalaya
Rating: Unrated
1
This leaner take on jambalaya features much less andouille sausage than the classic (health-conscious chef Rocco DiSpirito prefers chicken and turkey andouille). To make up for the assertively spiced meat, DiSpirito amps up the rice with chipotle chile powder and adobo seasoning, a zesty spice blend of garlic, oregano and black pepper. Slideshow:  More Chicken Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners. 
Rocco DiSpirito’s formula for reinventing recipes in a healthy way (without sacrificing flavor) is reversing ratios: The cookbook author and TV chef cuts back on the coconut milk in this curry and instead loads up on shrimp, mussels and cod. Slideshow:  Quick Fish Recipes 
Flash-Fried Chicken Carnitas
Rating: Unrated
New!
Chef and weight-loss guru Rocco DiSpirito is not ashamed to admit that he uses the microwave for the healthy dish here. He zaps chicken thighs before frying them so they spend less time in oil. Slideshow:  More Chicken Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners
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Rocco DiSpirito likes to heat shirataki noodles (a low-calorie noodle made from tofu or a kind of sweet potato) in store-bought chicken broth seasoned with lime juice. Video: Rocco DiSpirito demonstrates this recipe
In early summer when it's in season, lean, wild Alaskan Copper River salmon is Rocco DiSpirito's favorite fish. But any wild salmon would be delicious for this complexly flavored main course. Bulb onions—immature onions harvested early in the season—are available in the produce department of some supermarkets and most specialty food stores. Amazing Seafood Recipes
Flash-Fried Chicken Carnitas
Rating: Unrated
New!
Chef and weight-loss guru Rocco DiSpirito is not ashamed to admit that he uses the microwave for the healthy dish here. He zaps chicken thighs before frying them so they spend less time in oil. Slideshow:  More Chicken Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners
Rocco DiSpirito likes to heat shirataki noodles (a low-calorie noodle made from tofu or a kind of sweet potato) in store-bought chicken broth seasoned with lime juice. Video: Rocco DiSpirito demonstrates this recipe
In early summer when it's in season, lean, wild Alaskan Copper River salmon is Rocco DiSpirito's favorite fish. But any wild salmon would be delicious for this complexly flavored main course. Bulb onions—immature onions harvested early in the season—are available in the produce department of some supermarkets and most specialty food stores. Amazing Seafood Recipes