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Get rid of the grill for the Fourth of July

Chef Rocco Dispirito shares recipes to honor the nation with a bang.
/ Source: TODAY

Looking to celebrate Independence Day weekend but without the barbecues and grills? Why not have an Italian picnic? Chef Rocco Dispirito shares recipes to honor the nation with a bang. Check them out here:

SUMMER VEGETABLE PANZANELLA

Serves 6

INGREDIENTS

3 thick slices of day-old or stale Italian country bread, cut into 1/2-inch cubes

3 ripe tomatoes, diced, or 1 cup cherry tomatoes, halved

1 small red pepper, roasted, peeled, and diced

1/2 red onion, peeled and sliced thinly

1 small hothouse cucumber, seeded and cubed

1/8 cup Chianti vinegar

1/4 cup best-quality olive oil

1/4 cup fresh basil leaves, roughly chopped

6 stalks parsley, leaves only

Salt and freshly ground pepper

DIRECTIONS

Put the bread in a bowl and drizzle sparingly with just enough water to moisten the bread, about 2 tablespoons.

Combine the remaining ingredients in a bowl and toss together. Toss in the bread and season with salt and pepper. Let the salad sit for at least half an hour before serving.

WILD ARUGULA AND STRACCHINO PANINI

INGREDIENTS

8 slices pizza Bianca (use focaccia if pizza Bianca is unavailable)

12 oz fresh stracchino cheese, torn or sliced

Handful of wild arugula

Extra virgin olive oil

Salt and freshly ground pepper

DIRECTIONS

Divide the cheese over four pieces of the bread. Top with an equal amount of the arugula. Drizzle with olive oil and season with salt and pepper.

Top each sandwich with a second piece of bread and grill, if desired. Cut in half on the diagonal and serve.

ALMOND MILK

INGREDIENTS

2 cups blanched whole almonds

4 cups whole milk

1 cup heavy cream

1/4 cup sugar

DIRECTIONS

Grind the almonds fine in a food processor. Transfer to a saucepan with the remaining ingredients. Bring to a low simmer, cover, and cook gently for 20 minutes.

Pour almond mixture in a blender and whir until smooth. Pour through a fine-mesh strainer and chill. Serve over ice.

Recipes courtesy of Rocco DiSpirito.