Super Bowl Sunday Wine & Cheese Escape

If you are not glued to your set this Sunday then join us for an evening of Barbera D'Alba & a tasting of up state farmstead cheeses...

San Valentino

Everyday is San Valentino at Gottino. This year Valentine's Day will be celebrated all weekend long. Join us for Brachetto & Chocolate. Gottino loves you!

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We love Giorgio Rivetti of La Spinetta

Recently we had the pleasure of sitting down with Giorgio Rivetti of La Spinetta, and what an impression he made. Giorgio is a man with convictions, he advocates tradition by virtue of native varietals in their native soil. This is nothing new for him and his family as his father farmed organically before it became fashionable. Now, we should preface this by telling you he is an Italian who doesn't eat pasta...but that's okay. We won't hold it against him. He makes great wines from both Piedmont and now Tuscany.



We ended our tasting with a little glass of Moscato d'Asti, something the Rivetti family has been making for decades. How refreshing! Think fresh peach and apricot with fine spritzy bubbles...what a great brunch accompaniment...we'll be pouring it at Gottino...come by and have a taste!



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by Jill Sasso

Heavenly Necci

Tom Schierlitz for The New York Times; Food Stylist: Brian Preston-Campbell

By Jody Williams, chef and owner at Gottino in Manhattan.

1/2 teaspoon salt
1/2 teaspoon baking soda
¼ teaspoon nutmeg
3 tablespoons superfine sugar
2 tablespoons cake flour
1 tablespoon chestnut flour
1 tablespoon whole-wheat flour
4 large organic eggs, lightly beaten
1 1/2 cups sour cream

Vegetable shortening for greasing griddle

Chestnut honey, for serving

Pecorino Toscano or sheep’s-milk ricotta, for serving.

1. In a medium bowl, sift together the salt, baking soda, nutmeg, sugar and flours. Make a well in the center of the dry ingredients, then add the eggs and sour cream, and beat until smooth. The mixture will be very loose. Chill the batter for at least 30 minutes.

2. Heat a griddle over medium-high heat. Lightly grease the griddle with shortening. Drop tablespoons of chilled batter onto the hot griddle (the pancakes should spread about 3 inches). When bubbles appear on the surface of the pancakes and the bottoms are lightly browned, flip them gently and brown the other side, about 2 minutes total.

3. Serve warm with chestnut honey and a wedge of young pecorino Toscano or a spoonful of ricotta. Makes 40 pancakes.

Variations

Ricotta Hots: 1 cup sour cream and 1 cup drained ricotta make really rich cakes that are easier to handle and still fluffy. (To drain ricotta, spoon it into a strainer lined with cheesecloth; set the strainer over a bowl and place it in the refrigerator overnight.)

Oven Hots: Heat the oven to 500 degrees. Rub a 6-inch skillet with shortening, then heat in the oven until smoking. Pour a thin layer of batter into the skillet and place in the oven until set, about 5 minutes. The cake should bubble and brown around the edges but remain soft and creamy in the middle. Serve warm with powdered sugar, chestnut honey and ricotta or pecorino.

from NYTimes Magazine

Toast + Butter + Anchovies = hmmmm!!!!!

Along the southwestern shore of Sicily lies the port of Sciacca home to the most delicious salted anchovies. Chef Jody Williams always has Gottino's kitchen well stocked with cans of salt anchovies and sardines, since "here it is not unusual to eat anchovies for breakfast, lunch and dinner..."

Felice Anno Nuovo 2010

Gottino wishes you all a Happy New Year. Thank you for all your support and friendship throughout the year.
PS We will be closed on New Year's day. See you all at 11 o'clock am for brunch this Saturday.

New Year’s Ease | Cooking at Home with Gottino’s Jody Williams

"Enter Gottino — or, more accurately, its chef and co-owner Jody Williams’s charming blog, ilovegottino.com. Browsing the latter, I learned that the gastroteca has started a catering operation; last weekend, while dining at the former, I gleaned that it will be open on the last night of the year and, ’round midnight, Williams will transition into brunch service. These happy facts led to one D.I.Y.-driven question: How could I throw a “Make 2010 the Year of the Enoteca” party myself?



Because Williams works out of such a teeny kitchen, producing a flurry of small dishes from behind the bar using only a panini press, a toaster oven and an espresso machine, it stands to reason that her process would be readily adaptable to the urban residential galley kitchen. Could she teach me to make a simple, none-too-costly and not-too-shabby eve-to-morning menu that would rival my parents’ deluxe offerings?

Yes, she could. And did..."

by Charlotte Druckman from New York Times Magazine

Come celebrate the New Year with Prosecco e Amici!

Join us for a Gottino New Year's with complimentary Lentils & Cotechino for good luck! Don't forget we will also be open serving breakfast until SUNRISE as we ring in 2010 with Cappuccino & Cornetti.

Merry Christmas to all from Gottino!

We wish you all a very Merry Christmas. Gottino will be closed Christmas day but please join us for brunch on Saturday at 11 o'clock am.

Make a date to celebrate...

Join us for a sampling of oysters, calamari, baccala, skate, mussels, bottarga and seppia as Chef Jody Williams prepares a classic Feast of Seven Fishes and pours plenty of prosecco to celebrate Christmas. From Burrida to Inzimino each dish will be $7. The party starts at 3!

PS We will also be roasting Chestnuts and warming up the complimentary Vin Brule.