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A sumptous summer Italian meal

Chef Rocco Dispirito of the new NBC reality show “The Restaurant,” shares recipes for the best market produce.
/ Source: TODAY

Buying the best produce from the market and is always best when making a sumptous summer Italian meal. But what do you do with it once you get your goods back home? Chef Rocco Dispirito of the new NBC reality show “The Restaurant,” shares the recipes here:



8 whole large eggs

1/2 cup freshly grated parmigiano reggiano

Handful of fresh basil, roughly chopped

Salt and freshly ground pepper

1 tbsp sweet butter

1 head spring or summer garlic, cloves peeled and tender part of green stems thinly sliced

3 stems scapes, thinly cut into rounds

1 bunch scallions, bulb and light green stem sliced

1 fresh shallot, peeled and sliced


In a medium bowl, combine the eggs, parmigiano, and basil. Whisk until the eggs are smooth.. Season to taste with salt and pepper.

Heat an 8-inch nonstick sauté pan over medium heat. Add the butter to the pan and when it stops foaming, add the garlic, scapes, scallions, and shallots and cook for 2 minutes. Add the egg mixture and cook, stirring continually with a rubber spatula, until the eggs begin to set up around the edge and bottom of the pan. Let the mixture cook 3-4 minutes longer, then carefully flip the frittata and continue cooking until the frittata is completely cooked through. Transfer to a platter to cool.

The frittata can be served warm or at room temperature.


Serves 6-8


1 watermelon, cut into tall triangles

1 pint fresh strawberries, hulled and washed

1 pint fresh raspberries

1 pint fresh blueberries

1 pint fresh blackberries

Handful of fresh mint leaves

Crushed ice


Cover the bottom of a large platter with crushed ice. Arrange the fruit over the ice and sprinkle with mint leaves. Serve immediately.


Serves 6


4 cups Chianti wine

1/2 cup peach puree

1/4 cup fresh lemon juice

2 tablespoons superfine sugar

4 super-ripe peaches, pitted and quartered

1 cup club soda


Combine all ingredients in a large pitcher with ice. Note: you can make the sangria the day before, without adding the club soda. Stir in the soda just before serving.

Serve chilled in wine glasses.


Serves 4


12 jumbo shrimp, shelled and deveined

2 tbsp lemon juice

7 tbsp extra virgin olive oil

1 ripe haas avocado, peeled, halved, and sliced

2 lbs mixed ripe tomatoes (cherry, beefsteak, plum, etc.), cut into wedges

4 oz baby arugula

Salt and freshly ground pepper


Bring a 4-quart saucepan of salted water to a bare simmer. Add the shrimp to the pan and cook just until they turn opaque, about 90 seconds. Remove immediately to a large bowl and set aside to cool. (Alternately, you can grill the shrimp, season first with salt, pepper, and 1 tbsp of olive oil.)

In a small bowl, whisk together the lemon juice and olive oil. Add the avocado, tomatoes, and arugula to the bowl with the shrimp and dress with the vinaigrette. Toss gently so that the avocado does not turn to mush. Add the arugula and toss again. Season the salad with salt and pepper and serve.