Room to breathe and read the paper

If you haven't been able to squeeze into Gottino lately, drop by during the week and enjoy one of best brunches in NYC... or so says Time Out NY Magazine: "An idyllic, sun-dappled refuge at brunch, when it’s still largely uninhabited.

Gottino will be closed this weekend

Gottino will take a rest this weekend for the Fourth of July holiday. We will reopen Monday as usual at 8 o' clock AM for Waffles & Eggs until 2 o'clock AM for Chiavennasca & Artichokes. Happy 4th of July everyone!

Time Out's 15 Best NYC Brunches

"Anything involving pancakes, bacon and early-afternoon boozing is good by us— unless it takes forever and costs a lot. That’s why we’re sharing some of our favorite weekend deals—these delicious waffles are just eight bucks! Photographs by Jeff Gurwin

Why we love it: This sliver of a wine bar—often frantic at night—becomes an idyllic sun-dappled refuge at brunch, when it’s still largely uninhabited.
Why it’s a deal: The house-baked goodies (ricotta fritters, mini chocolate cornetti) are as good as they look. Entrées like waffles with fresh berries and cream ($7) and eggs scrambled with wispy prosciutto ($8) are dead simple and delicious."

Via Time Out

Sunday: Private Event

This sunday Gottino will be closed 2PM for a private event for Manicaretti Italian Food Importers. See you soon for your stand-up-sit-down-dinner even your indoor-outdoor-picnic. For information regarding your private event at Gottino, please contact Jody.

Pesto di Noci

Tradition. We do a lot of work by hand, from the hand cranked Berkel meat slicer, to our mortar pestle. The New York Times called our walnut pesto one of The Best New Restaurant Dishes of 2008... "The best spread for toasted bread since crunchy peanut butter, it combines walnuts with olive oil, thyme, Parmesan and a dab of sun-dried tomato, which Jody Williams wisely rescues from disrepute."

Spring at the Market

Union Square Greenmarket has really changed colors since we produced our first video back in February.



Spring brought some beautiful new seasonal ingredients...breakfast radishes, green garlic, spring onions, nettles, lavender, wild rughetta, asparagus, strawberries...

Stay tuned for what Summer has to offer...the tomatoes are just starting!

Food. Incorporated.

Food, Inc., a new documentary by producer/director Robert Kenner and co-producer Eric Schlosser, exposes America's industrialized food system and its effect on our everyday lives. From the environment to health to the economy to workers' rights, Food, Inc. provides the facts behind the problems—and shows us what we can do to make a difference.

Alice Waters, award-winning chef, author and natural food advocate, said [it's] “the film I have always been waiting for.” Please consider watching this very important movie.

At the moment, Food, Inc. has daily screenings exclusively at Film Forum.

L'Enfer D'Arvier

Wine Cooperatives are both a necessary and ground breaking achievement for small vineyard owners with low crop yields. They allow a collection of farmers in a certain appellation to combine their grapes and produce one set of wines. Gottino's news favorite is the L'Enfer D'Arvier from Valle d'Aosta. Can you say Vien de Nus?

by Jeremy Mustakas

Risotto Sotto Bosco by Chef Jody Williams

"Enzo Bertelli of Caffe'Arti e Mestieri taught me this risotto. Sometimes, I add truffles to it--I like the idea of a dish having an organic wholeness; in this case, the ingredients relate to one another naturally, since they all originate from the same ecosystem. Hence the name 'Under the Woods.' Unlike stock, water is a purifier when cooking risotto. It actually brings out the natural flavors."

Risotto Sotto Bosco: fresh porcini risotto with berries

4 servings

Ingredients
2c Carnaroli Rice
1 minced shallot
1c dry white wine
4 firm fresh porcini cleaned & sliced (aprox 2-3 oz)
Butter
Grated Parmesan
1 Tb chopped sage, thyme and rosemary
3/4c blueberries and blackberries
Salt & pepper
Boiling water (QB)

Cook
1. In medium sized heavy pot over high flame
melt with 4 Tb of butter, add shallots, herbs and sliced porcini-saute until golden
2. add rice and continue sautéing for 2 minutes over high flame
3. add white wine and reduce until almost dry cover the rice with boiling water and let cook stirring continuously, add more water as nesscessary until it is loose, creamy and done. (12 to 15 minutes).
4. remove from the flame, stir in 2Tb of butter, then ¾ cup of berries and followed by ½ of grated parmesan. Season with salt and pepper and serve.

Jody recommends:
Azienda Agricola Principato di Lucedio - carnaroli rice
Insoglio del Cinghiale, Biserno, Toscana ’06 Vino Rosso

Carciofi e Mentuccia Crostini

The platter piled high with arthichokes which The New Yorker mentioned last week has become Carciofi e Mentuccia Crostini, slow cooked artichokes with mint and pecorino cheese, part of Gottino's Spring Menu...