Dave Hoffmann wrote:

Were there really only two ingredients in the pesto sauce that floored Rocco? I just tried it. It is very bland.

posted on August 2, 2007 at 4:39 AM

delphinium wrote:

I thought this was missing ingredients also. Their sauce also seemed a bit creamy in the show. At the very least a little olive oil in the pesto when making it?

posted on August 2, 2007 at 7:41 AM

Bonnie wrote:

Casey and Dale,
Wow, what a great idea and super recipe. You two are the best!! I needed to print this because I am so busy and need good dinners that I can do ahead of time and just heat up. Thanks!

posted on August 2, 2007 at 10:44 AM

Sara Novak wrote:

Hi Dale!

It's me, Sara, Class of 91 :). I have been watching you on the show and you are doing fantastic! I love the creativity of your recipes, I am so excited to try this one. The pesto and the meatballs sound incredible, I am going to whip this one up this weekend. Keep up the good work, we're rooting for you in Chicago :)!

Sara

posted on August 2, 2007 at 12:41 PM

Bonnie wrote:

I was acutally looking for the recipe to include the part about freezing it and eating it later. Do I cook the meatballs before I freeze? It would be great to make a few dinners, then throw them in the freezer for some other night!

posted on August 2, 2007 at 4:34 PM

Laura wrote:

i added a garlic, pine nuts, parmesan cheese and a little olive to that pesto, cause it vas extremely bland and tastless.

posted on August 3, 2007 at 7:09 PM

laura wrote:

and the whole thing in a pan needs some chicken stock, wine and water.

posted on August 3, 2007 at 7:14 PM

Dave Hoffmann wrote:

Bonnie,

If memory serves me correctly they said they were partially pre-cooked. Which I assumed to mean they were browned in olive oil and nearly completely cooked through. After all, the frozen meatballs only had 10 minutes to thaw and heat through before serving, which at least for one meatball wasn't enough time to heat the middle. I tried the recipe and it doesn't seem correct. The meatball part makes a huge +/- 7 lb batch to one pound of pasta and a few cups of veggies. The pesto which I tried was not at all tasty.

posted on August 4, 2007 at 2:25 AM

Dagmar wrote:

Where are the directions for the pesto sauce? Also directions for freezing & cooking later would be great.

posted on August 4, 2007 at 3:26 PM

Secret Chef wrote:

Bonnie,

You would cook the dish then freeze it. The only case where you would not would be shimp since it cooks very easily. I too wanted to get this recipe due to the number of ingredients.

posted on August 4, 2007 at 3:57 PM

wanda messer wrote:

I was so looking forward to trying the meatball recipe, after looking at it and
reading the other comments, guess the pesto sauce isn't all that Rocco says it was. Hmmmmm, maybe we should question Rocco's choice and taste in foods,
Was he really the person to judge these chefs, or is the whole show a real hoax,
as the judges make the decisions as to who go and who stays.

posted on August 8, 2007 at 9:25 AM

Mike wrote:

I'm impressed at the fact that some of the chefs like Dale and Casey are Self-Taught
.


I guess I assumed all were trained at some school.


Love to cook and the way you two were so excited about your dish, I'm trying this one this weekend. Thanks for posting the ingredients!

posted on August 8, 2007 at 8:15 PM

Lori wrote:

I'd love the pesto recipe used in the show. The one above isn't the same.

posted on August 10, 2007 at 10:59 AM

Stephanie Hardin wrote:

Mine didn't turn out like they did on the show, I'm sure. Too much wine, pesto doesn't have enough flavor...careful with the proportions on this one. I think this recipe is not exactly the one that was so successfully used on the show.

posted on August 19, 2007 at 1:23 PM

bob wrote:

*L* I was here looking for the pesto recipe that floored Rocco too
and it ain't there.........

posted on August 22, 2007 at 7:08 AM

Rhoda wrote:

I have been to this site several times looking for the pesto recipe that Rocco raved about in the show. During the show, I saw them add olive oil to the pesto, but it's not listed in the recipe. I'd love the recipe they used in the show, since I have never made pesto before, and I have no idea how much olive oil I should be adding. Please?

posted on September 7, 2007 at 12:51 PM

Rachel wrote:

It looks like they have the meatball recipe for making them in bulk and the rest of the recipe is for just one dish. I am going to try this recipe soon. It sounded really good on the show!

posted on September 20, 2007 at 11:34 AM

Jack wrote:

It seemed to me like 1LB of Parmesean to 2 LBs of meat is way too much. My meatballs were way too strong. Other than that, it was a fine dish.

posted on October 20, 2007 at 10:47 PM