I was channel surfing the other day and came up on Stacy London’s show on TLC “Fashionably Late with Stacy London.” I had just turned it on when she had Rocco DiSpirito on…I won’t lie, he’s really hot and that’s why I kept on watching. I was a big fan of his show “The Restaurant” when it was on for only two seasons…I never got to make it to actually eating there since I was still living in NYC at the time…unfortunately it closed as soon as it opened. The last season also left me disappointed with Rocco…He seemed a bit too much the cry baby.
Since then, it seems he kept a low profile and is now just re-emerging…and he looks better than ever.
The recipe he showed the audience was a shrimp and white beans dish. I’m a huge fan of white beans….LOVE THEM…AND he was promoting his new cookbook which touts recipes for those of us who are too tired from working a 40 hour week to make things from scratch. Well, this book is definitely on my “DO WANT” list.
The recipe is as follows:
In a hot pot with olive oil:
Add 2 cans of white beans ( I used one can of white beans and 1 can of cannellini)
A half a jar of tomato sauce
2-3 tablespoons of olive tapenade (I couldn’t find it already made, so I bought a can of black pitted olives and put them through the food processor with a bit of olive oil and some of the canning juice)
Place shirimp on a baking sheet and grate fresh parmagiano reggiano liberally over the shrimp. Add sea salt and freshly ground pepper.
Set your oven to 350 degrees and let the shrimp brown and the cheese melt. About 10 to 15 minutes.
Add italian parsley to the beans…serve in a bowl and top with the shrimp.