Watch New York Times best selling author and celebrity chef Rocco DiSpirito as he travels to Italy to learn how to make all our favorite Italian dishes from the real Mamas of Italy. In this unique intersection of travel/adventure/culinary and healthy Rocco answers the question, "Can you eat pasta and lose weight?"
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Produced: 2013 By: Savory Place Media
Episodes
  •  
    Episode 1 - Maria Ercolano
    Caprese Salad
    5:12  6/3/2013
  •  
    Episode 2 - Carolina Coppola
    Italian Wedding Soup
    4:46  6/3/2013
  •  
    Episode 3 - Lucia Ercolano
    Lasagna Bolognese
    4:35  6/3/2013
  •  
    Episode 4 - Carmela Vacca
    Pollo al Forno
    4:31  6/3/2013
  •  
    Episode 5 - Margherita Ferraro
    Tuna Crudo
    4:24  6/3/2013
  •  
    Episode 6 - Anna Maria Correale
    Sausage and Peppers
    4:32  6/3/2013
  •  
    Episode 7 - Concetta Vacca
    Orecchiette with Sausage and Brocco...
    4:22  6/3/2013
  •  
    Episode 8 - Concetta Cadolini
    Farro Risotto with Mushrooms
    4:34  6/3/2013
  •  
    Episode 9 - Concetta Cadolini
    Ricotta Gnudi
    4:35  6/3/2013
  •  
    Episode 10 - Daniella Miccio
    Linguine with White Clam Sauce
    4:19  6/3/2013
   
More From Rocco
  •  
    Now Eat This! Italy - Trailer
    0:59  4/30/2013
  •  
    Pasta al Pomodoro
    4:06  4/13/2013
  •  
    Instant Vanilla Soft-Serve
    3:30  4/13/2013
  •  
    Gluten-Free Pigs in a Blanket
    1:49  4/03/2013
  •  
    Healthy Salad Tips
    0:31  1/30/2013
  •  
    Making Low-Fat Vinaigrette
    4:15  3/4/2013
  •  
    Fried Chicken the Healthy Way
    10:10  3/4/2013
   

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Now Eat This! Italian
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  • Now Eat This! Italian Now Eat This! Italian A unique intersection of travel, cuisine and health where Chef and New York Times best-selling author Rocco DiSpirito visits Italian mamas in their homes in Sorrento, Italy to learn how to make authentic Italian dishes healthy and under 350 calories directly from the experts.

    Click to buy the book that inspired the series
  •  Caprese Salad Caprese Salad Ingredients
    3 Large Ripe Tomatoes, heirloom if possible
    Salt
    Freshly Ground Black Pepper
    6 ounces of fresh mozzarella, sliced ¼ inch thick
    12 fresh basil leaves, torn into small pieces, stems removed
    4 tablespoons Super Olive Oil

    One serving shown here.

    Click to buy the book that inspired the series
  •  Caprese Salad Caprese Salad Method
    SLICE the tomatoes into 16 even ½-inch-thick slices. Season lightly with salt and pepper. Top each with a slice of mozzarella, then season again lightly with salt and pepper.
    ARRANGE 4 tomato and cheese slices overlapping on each of 4 small salad plates and scatter the basil on top. Drizzle each plate with 1 tablespoon Super Olive Oil.

    Click to buy the book that inspired the series
  •  Italian Wedding Soup Italian Wedding Soup Ingredients
    2 tablespoons extra virgin olive oil
    2 cloves garlic, thinly sliced
    Pinch of crushed red pepper flakes
    ½ cup chopped onion
    1 (9-ounce) bag escarole, roughly chopped
    4 cups fat-free, reduced-sodium chicken broth
    Freshly ground black pepper
    4 large egg whites
    1 ounce Parmigiano-Reggiano grated

    One serving shown here

    Click to buy the book that inspired the series
  •  Italian Wedding Soup Italian Wedding Soup Method
    HEAT 1 tablespoon of the olive oil in a 4-quart saucepan over medium-high heat. Add the garlic and sautè until golden brown, about 2 minutes. Add the red pepper flakes and onions and cook until the onions soften, about 2 minutes. Add the escarole; reduce the heat at medium and cook until the escarole wilts to half of its original volume, about 5 minutes. Raise the heat to high, add 2 cups water, and boil to fully cook the escarole until the water is evaporated.
    ADD the chicken broth, bring to a simmer, and simmer for 5 minutes. Season with salt and pepper. Turn off the heat, and then add the egg whites, stirring until they start to coagulate. Then stop stirring so the egg whites form long strands.
    LADLE the soup into 4 soup bowls and top with the Parmigiano and the remaining 1 tablespoon olive oil.

    Click to buy the book that inspired the series
  • Lasagna Bolognese Lasagna Bolognese Ingredients
    ½ tablespoon extra virgin olive oil
    4 ounces 96% lean ground beef, such as Laura’s Lean
    Salt
    Freshly ground black pepper
    20 leaves fresh basil, torn into bite-size pieces
    2½ cups no fat, sodium, or sugar added chopped tomatoes, such as Pomi
    1 large zucchini, about 1 pound, cut lengthwise into ribbons 1/8 inch thick to make 8 ounces of ribbons
    1 cup skim milk
    1½ tablespoons arrowroot
    2 ounces Parmigiano-Reggiano, grated
    4 ounces organic whole wheat, no boil lasagna, about 6½ sheets, such as Delallo

    One serving shown here

    Click to buy the book that inspired the series
  • Lasagna Bolognese Lasagna Bolognese Method
    HEAT the olive oil in a large nonstick skillet over medium-high heat. Season the ground beef with salt and pepper, and once the oil is smoking, add the beef to the skillet. Brown the beef on one side about 2 minutes, then break it up with a spoon and add half the torn basil, followed by the chopped tomatoes. Bring the sauce to a simmer and cook about 1 minute. Set aside.
    STACK the zucchini in 4 equal piles, place each pile on a microwave-safe plate, and cook in the microwave on high for 1 minute. Flip each stack over and cook on high for another minute, then set aside.
    ADD 1 tablespoon of milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat and add all but 2 tablespoons of the Parmigiano and whisk into the sauce until smooth. Season with salt and pepper and set aside.

    Method continues on the next slide

    Click to buy the book that inspired the series
  • Lasagna Bolognese Lasagna Bolognese Method continued
    SPOON a thin layer of Bolognese sauce onto the bottom of a microwave-safe 8 x 8 x 4-inch?dish, then place two lasagna sheets over the top, pressing down on the sheets until they break and naturally fit in the bottom of the dish. Add a thin layer of Bolognese, then drizzle a thin layer of the white sauce on top. Place a third of the remaining basil leaves over that layer, then add a layer of zucchini ribbons on top. Season with salt and pepper.
    REPEAT the previous layering sequence. Fill in any bare spots with half a sheet of pasta, breaking into pieces where necessary.
    PLACE the last 2 remaining lasagna sheets on top and spoon the remaining Bolognese over that; then cover with a final layer of zucchini and basil leaves. Season with salt and pepper.
    TOP with the remaining white sauce, then sprinkle the remaining Parmigiano over the entire surface of the lasagna.
    TIGHTLY cover the dish with plastic wrap and cook in the microwave on high until the pasta is cooked, about 15 minutes. Remove the plastic wrap and broil until brown, about 1 minute. Remove the lasagna from the broiler and let rest for 5 minutes before cutting into 4 equal pieces.

    Click to buy the book that inspired the series
  • Pollo al Forno Pollo al Forno Ingredients
    Olive Oil Cooking Spray
    1 (3½ - pound) all-natural farm-raised chicken
    1 lemon
    4 sprigs fresh rosemary
    Salt
    Freshly ground black pepper
    1 large zucchini, sliced lengthwise 1/8 inch thick, using a mandolin
    ½ ounce Parmigiano-Reggiano, grated

    One serving shown here

    Click to buy the book that inspired the series
  • Pollo al Forno Pollo al Forno Method
    PREHEAT the oven to 375°F. Coat a large baking dish with cooking spray.
    PLACE the chicken on a clean work surface. Cut 4 (1/4-inch-thick) slices from the lemon and stuff the remaining lemon in the cavity of the chicken. Place 1 lemon slice between the meat and skin of each breast, then place 1 lemon slice between the meat and skin of each thigh. Place 1 sprig of rosemary under each lemon slice, nestling it between the meat and the lemon slice. Lightly coat the chicken with cooking spray and season it all over with salt and pepper. Place in the baking dish and transfer to the middle rack of the oven.
    COOK the chicken until the skin is browned and the meat is fully cooked. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When the thermometer reads 155°F, about 45 minutes to 1 hour, remove the chicken from the oven and let it rest tented with aluminum foil for at least 15 minutes. Do not skip the resting step.

    Method continues on the next slide

    Click to buy the book that inspired the series
  • Pollo al Forno Pollo al Forno Method continued
    TRANSFER the chicken to a plate and remove and discard the skin, reserving the rosemary and lemon slices. Pour the cooking juices from the pan into a small clear plastic container and let sit at room temperature for 5 minutes to let the fat separate. Place the container above the baking dish and poke a hole in the bottom of it to allow all of the fat-free decanted cooking juices to be released; quickly move the container before the fat on top comes through the hole.You can use a gravy decanter for this step if you have one.
    TURN the oven off and place the zucchini in the baking dish with the chicken broth to just cook through during the next step.
    REMOVE the chicken meat from the bones, cutting each breast in half and separating each thigh from the leg. Divide the meat among 4 plates. Everyone gets half a breast; 2 people will get a thigh, and 2 people will get a drumstick. Divide any remaining meat among the plates.
    REMOVE the zucchini from the oven, sprinkle with the Parmigiano, and place it alongside the chicken on the plates. Pour the remaining cooking juices over the plates and place 1 lemon slice on each plate.

    Click to buy the book that inspired the series
  • Tuna Crudo Tuna Crudo Ingredients
    1 tablespoon extra virgin olive oil
    Salt
    1 (8-ounce) loin sushi-grade yellowfin tuna, cut into 1/4-inch domino-size slices (about 24 slices)
    2 tablespoons lemon juice
    1/8 teaspoon grated lemon zest
    1 tablespoon brine from capers or caper berries
    1 tablespoon chopped jarred hot Italian chiles, such as Victoria
    Freshly ground black pepper

    One serving shown here

    Click to buy the book that inspired the series
  • Tuna Crudo Tuna Crudo Method
    BRUSH the center of 4 round appetizer plates with olive oil, then very lightly sprinkle with salt. Lay the tuna slices over the seasoned olive oil.
    COMBINE the lemon juice, lemon zest, caper brine, and chiles in a small bowl. Spoon the mixture evenly over each slice of tuna. Drizzle the top of each plate with the remaining olive oil. Season the tuna with salt and pepper. Let stand for 2 to 4 minutes, depending on your desired texture, then serve immediately.

    Click to buy the book that inspired the series
  • Sausage and Peppers Sausage and Peppers Ingredients
    Olive oil cooking spray
    4 links lean Italian turkey sausage, such as Jennie-O
    7 cloves garlic, thinly sliced
    1 medium onion, sliced ¼ inch thick
    1 red pepper, sliced ½ inch thick
    1 cubanelle pepper, sliced 1/2 inch thick
    1/4 cup no fat, sodium, or sugar added chopped tomatoes, such as Pomi
    Salt Freshly ground black pepper
    4 whole wheat split-top hot dog rolls, such as Matthew’s Salad Rolls

    Three servings shown here

    Click to buy the book that inspired the series
  • Sausage and Peppers Sausage and Peppers Method
    PREHEAT the broiler.
    COAT a large nonstick skillet with 8 seconds of cooking spray and place over medium-high heat. Add the sausage links and cook until they are browned on both sides, about 2 minutes per side. Remove the sausages and place on a plate.
    Reduce the heat to medium and add the garlic to the skillet; cook until it starts to brown, about 1 minute, then add the onions and peppers. Cook until the peppers soften, about 8 minutes. Add the tomatoes and bring to a simmer. Return the sausages to the pan and simmer until they are fully cooked, about 5 minutes. Season with salt and pepper and turn off the heat.
    SPLIT the hot dog rolls and toast them under the broiler until they are lightly browned. Place each roll on a plate; place 1 link of sausage on each roll, then top each sausage with the pepper and onion mixture.

    Click to buy the book that inspired the series
  •  Orecchiette with Sausage and Broccoli Rabe Orecchiette with Sausage and Broccoli Rabe Ingredients
    Salt
    6 ounces whole wheat orecchiette, such as Delallo
    2 cups broccoli rabe, cut into 1-inch pieces (large stems discarded), 1 to 2 bunches
    1 tablespoon extra virgin olive oil
    8 large cloves garlic, thinly sliced
    1/8 teaspoon crushed red pepper flakes
    2 teaspoons fennel seeds, finely chopped
    4 ounces lean ground pork
    2 cups fat-free, reduced-sodium chicken broth, such as Swanson’s
    Freshly ground black pepper
    1 ounce Parmigiano-Reggiano, grated

    Four servings shown here

    Click to buy the book that inspired the series
  •  Orecchiette with Sausage and Broccoli Rabe Orecchiette with Sausage and Broccoli Rabe Method
    BRING 4 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the orecchiette and cook about 1 minute less than the package directions for al dente. Add the broccoli rabe and cook for 1 minute. Drain.
    HEAT the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until it is golden brown, about 2 minutes (see page 32); then add the red pepper flakes. Add the fennel seeds, then quickly add the pork and cook, stirring occasionally, until it is cooked through, about 2 minutes. Add chicken broth and bring to a boil.
    ADD the broccoli rabe and pasta to the skillet, tossing to coat evenly with the sauce. Season with salt and pepper and add three-quarters of the Parmigiano.
    SPOON the pasta and broth into 4 bowls and sprinkle with the remaining Parmigiano.

    Click to buy the book that inspired the series
  • Farro Risotto with Mushrooms Farro Risotto with Mushrooms Ingredients
    1 ounce dried porcini mushrooms
    5 cups fat-free, reduced-sodium chicken broth, such as Swanson's
    1 tablespoon unsalted butter
    2 cloves garlic, minced
    1 cup farro
    2 cups tightly packed Tuscan kale leaves, torn into bite-size pieces
    12 ounces mixed fresh mushrooms, stems removed and cut into bite-size pieces
    4 teaspoons arrowroot mixed with 1 teaspoon water
    2 ounces Parmigiano-Reggiano, grated
    Salt
    Freshly ground black pepper

    One serving shown here

    Click to buy the book that inspired the series
  • Farro Risotto with Mushrooms Farro Risotto with Mushrooms Method
    BREAK up the dried porcini into 2 cups of the chicken broth in a microwave-safe bowl. Cover and cook until it simmers, about 5 minutes.
    BRING the remaining chicken broth to a simmer in a large skillet. Add the porcini mixture. Cover and turn off the heat.
    MELT the butter in a large skillet over medium heat. Add the garlic and cook until it is very aromatic, about 1 minute. Add the farro and stir to coat it evenly.
    ADD half the broth (with the now-rehydrated porcinis) to the farro. Cover and simmer, stirring occasionally, until the broth is completely absorbed, about 15 minutes. Add the remaining broth along with the kale and mushrooms and cook until the farro has absorbed almost all of the broth. Check to see if it is done; it should be tender but still have a bite.
    ADD the dissolved arrowroot to the farro and simmer until the mixture is thick and creamy, about 1 minute. Add three-quarters of the Parmigiano and season with salt and pepper.
    DIVIDE the risotto among 4 bowls and sprinkle with the remaining Parmigiano.

    Click to buy the book that inspired the series
  • Ricotta Gnudi Ricotta Gnudi Ingredients
    Salt
    1 cup of no sugar added marinara sauce, such as Trader Joe’s
    1 cup fat-free ricotta
    3/4 cup whole milk ricotta
    2 tablespoons whole wheat pastry flour
    1 ounce Parmigiano-Reggiano, grated
    ½ cup roughly chopped fresh basil leaves
    Pinch of ground nutmeg
    4 tablespoons egg white powder
    Freshly ground black pepper
    ¼ cup of cornstarch

    One serving shown here

    Click to buy the book that inspired the series
  • Ricotta Gnudi Ricotta Gnudi Method
    BRING 4 quarts of water to a boil in a short, wide pot like a chicken fryer and add 2 tablespoons salt. Heat the marinara in a medium saucepan over medium-high heat to a simmer and turn off the heat.
    COMBINE both ricottas, the pastry flour, three- quarters of the Parmigiano, the basil, nutmeg, and 1 tablespoon of the egg white powder in a large bowl. Season with salt and pepper and stir everything together with a rubber spatula until mixed thoroughly.
    SCOOP out 20 heaping tablespoons of the mixture, place them on a baking sheet, and form them into small balls with your hands. Place the balls in the freezer for about 6 minutes to harden.
    PLACE the cornstarch in a shallow baking dish; place the remaining 3 tablespoons egg white powder in a separate shallow baking dish. Roll the balls first in the egg white powder to coat very well, then roll the balls in the cornstarch until they are completely coated.
    DROP the balls into the rapidly boiling water and cook for precisely 2 minutes.
    DIVIDE the hot marinara sauce among 4 bowls. Remove the gnudi with a slotted spoon and place them directly in the bowls. Sprinkle with the remaining Parmigiano.

    Click to buy the book that inspired the series
  •  Linguine with White Clam Sauce Linguine with White Clam Sauce Ingredients
    Salt
    8 ounces quinoa linguine, such as Ancient Harvest
    48 whole cherrystone clams, freshly shucked by your fishmonger, juice reserved, about 1½ pints
    2 tablespoons extra virgin olive oil
    10 cloves garlic, chopped
    1/8 teaspoon crushed red pepper flakes
    ½ cup chopped fresh flat-leaf Italian parsley
    2 (¼-inch) lemon slices, plus 4 wedges for serving
    Freshly ground black pepper

    One serving shown here

    Click to buy the book that inspired the series
  •  Linguine with White Clam Sauce Linguine with White Clam Sauce BRING 4 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the pasta and cook for 5 minutes. The pasta will not fully cook until later.
    CHOP the clams and transfer them to a bowl. Scrape the clam juice into the bowl.
    HEAT the olive oil in a large nonstick skillet over medium-high heat for 2 minutes. Add the garlic and cook, stirring, until the garlic turns golden brown, about 2 minutes (see page 32). Add the red pepper flakes, parsley, and lemon slices and turn off the heat.
    DRAIN the pasta and add to the skillet along with the clam juice; toss, cover, and turn off the heat. Wait 5 minutes, then remove the lid and bring the pasta to a simmer over medium heat. The pasta should be just al dente. Add the chopped clams and toss everything to coat evenly. Be careful not to break up the pasta. Remove the lemon slices and discard them. Season with salt and pepper and remove from the heat.
    DIVIDE the pasta among 4 pasta bowls or plates and serve with the lemon wedges.

    Click to buy the book that inspired the series
     

Now Eat This! Italian

A unique intersection of travel, cuisine and health where Chef and New York Times best-selling author Rocco DiSpirito visits Italian mamas in their homes in Sorrento, Italy to learn how to make authentic Italian dishes healthy and under 350 calories directly from the experts.

Click to buy the book that inspired the series

About Rocco DiSpirito

Rocco DiSpirito

Rocco DiSpirito is a chef and the author of eight award winning books including the back to back # 1 New York Times bestsellers NOW EAT THIS! and NOW EAT THIS! DIET. Rocco’s NOW EAT THIS! series: features healthy makeovers of America’s favorite comfort foods, from fried chicken to apple pie, all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. Everything you’ve always loved … well, now you can enjoy it without worrying about what it will do to your waistline. All under 350 calories.

Chef Rocco DiSpirito is on a mission to change people’s perception of healthy food by making delicious low-fat, low-calorie dishes easily accessible. To that end, he launched the Now Eat This! Truck, which features meals created from his wildly successful series of cookbooks of the same name.

Chef DiSpirito personally visits city schools to educate the students on the massive benefits of eating healthy foods. As part of that program, he will serve free lunches to the participating students paid for by the generosity of other New Yorkers who buy their lunch from the “Now Eat This Truck.”

In September 2012 Rocco’s weekly Show Now Eat This! With Rocco DiSpirito began airing in syndication across America. In each episode Rocco will challenge, guide and encourage a family and their children to make healthier lifestyle choices.

In September 2012 Rocco published The New York Times best-seller Now Eat This! Italian. Rocco traveled to Italy to learn how to prepare our favorite Italian dishes from the inside the kitchens of the real Mama’s of Italy –all under 350 calories.

In 2012 Rocco founded Savory Place Media, his production house and its first project is Now Eat This! Italy for AOL On Originals.

In January 2014, Rocco will publish The Pound A Day Diet featuring all new 5-ingredient easy to prepare recipes that produce rapid, safe weight loss.

Rocco began his culinary studies at the Culinary Institute of America and by 20 was working in the kitchens of legendary chefs around the globe. He was named Food & Wine Magazine’s Best New Chef and was the first chef to appear on Gourmet Magazine’s cover as America’s Most Exciting Young Chef. His 3 Star Restaurant Union Pacific was a New York City culinary landmark for many years. Ruth Reichl said of her experience at Union Pacific, she “moaned as she ate” in her famous New York Times review. His reality series Rocco’s Dinner Party aired during the summer of 2011 on Bravo.

Rocco is a frequent guest on Good Morning America, Rachael Ray, The Talk and The Dr. Oz Show and has appeared on The View, Today, The Doctors, Ellen and many other programs.