Featured Chef
Name: Rocco DiGrazia, Chef/Owner
Restaurant: Rocco’s Little Chicago
Rocco DiGrazia and his wife Lisa moved to Tucson over 20 years ago and couldn't find the styles of pizzas they had grown up with in Chicago. After a number of years of working in various restaurants in town and lots of experiments at home, friends (some of whom they still speak to amicably) convinced them to open their own pizzeria.
Rocco’s showcases these recipes, as well as a plethora of time-tested goodies, such as award-winning cookies and chicken wings, all of which are made from scratch and with love.
Spinach Salad with Pomegranate Vinaigrette
Ingredients for Salad
- 1-1/2 to 2 lbs. baby spinach, washed.
- 1 yellow bell pepper, cored and chopped coarsely.
- 1 red bell pepper, cored and chopped coarsely.
- 1/2 cup pitted kalamata olives, chopped.
- 1/2 cup dried apricots, chopped.
- 1/3 cup toasted pine nuts
- 1 bunch Italian parsely, chopped coarsely
PREPARATION
Toss all ingredients together, then with Pomegranate Vinaigrette to taste.
Ingredients for Dressing
- 1/2 cup pomegranate molasses.
- 1/4 cup red wine vinegar.
- 1/4 cup finely chopped shallots.
- 1 tablespoon stemmed and chopped fresh thyme.
- 1/2 tsp ground black pepper.
- 1/2 cup olive oil.
- 1/2 cup canola or other light salad oil.
- Salt to taste ( try 1/4 tsp.)
PREPARATION
Shake ingredients together. Makes about 2 cups of dressing.
