Artichokes Raw, Fried and Otherwise....

CARCIOFI CRUDI by Chef Jody Williams

Ingredients

3 lemons (1 for lemon-water bath and juice of 2 for salad dressing
8 medium Artichokes
½ cup extra-virgin olive oil
sea salt and freshly ground black pepper to taste
2 cups parmigiano-reggiano, shaved

Directions

Prepare a lemon-water bath by squeezing the juice of one lemon into a bowl of cold water and tossing in the peels. Through each stage of cleaning and trimming, return the Artichokes to the bath to prevent them from browning. (Alternatively, rub the trimmed Artichokes with a halved lemon)

Discard the tough, dark green outer leaves of each Artichoke by bending them back and snapping them off, until you reach the pale yellow inner leaves.

With a vegetable peeler, peel the stem and remove the fibrous green base around the outer bottom of the Artichoke. When all of the Artichokes have been peeled, trim about an inch off the tops. Slice Artichokes in half lengthwise and remove any sign of a fuzzy choke with a small spoon.
Finish by thinly slicing the Artichokes lengthwise; dress generously with olive oil, fresh lemon juice, salt and pepper, and parmesan.

New Jersey Aspargus & Farm Fresh Eggs

One thing we like about spring is New Jersey Aspargus and farm fresh eggs... as in Aspargi Milanese which is available now at Gottino for both brunch and dinner.

Rosati at Gottino

Tis the season for rose in New York City, and away we go with three different rosati from northern Italy (from left to right; Alto Adige, Piemonte, Friuli). Mid summer we will switch to rosati by the glass from southern Italy. Come pick your favorite.

by Jeremy Mustakas

Fava Bean Salad by Jody Williams

INGREDIENTS

2 pounds fresh fava beans, shelled
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
Pinch of crushed red pepper
Salt and freshly ground black pepper
4 tender escarole leaves, chopped
8 small mint leaves
1/4 cup grated Pecorino Romano

DIRECTIONS

1 - In a medium saucepan of boiling water, blanch the fava beans until barely tender, about 2 minutes. Drain and let cool slightly, then peel the beans.
2 - In a medium bowl, combine the olive oil, lemon juice, garlic and crushed red pepper and season with salt and black pepper. Add the favas, escarole and mint and toss. Sprinkle with the Pecorino Romano, toss again and serve.

Good Morning! Good Waffle! Good'tino!

Have Gottino waffles with strawberries & cream for your breakfast...while we grind your Antica Tostatura Triestina coffee beans and squeeze your orange juice the old fashion way, by hand.

Charity: Water

The current exhibition Charity: Water at Chelsea Market tells the stories of people affected by the global water crisis and the sustainable freshwater solutions being used to save millions of lives each day. Charity: Water is a non-profit organization bringing clean, safe drinking water to people in developing nations.

Vento d'estate

Oggi... formaggio Vento d'estate. Cow's milk - 6 mos. aged with summer grasses from Carpenedo - Treviso, Italy.

Tonight's pour...

boasts 5 liters of Castello di Selvole's 2003 Chianti Classico. All night long.

Just love wine

Gremolata says...
Another great little place in Greenwich Village you must drop into if ever in the neighborhood. First off, it has a great selection of Italian vintages. Seriously, you will be very much impressed. Secondly, it is incredibly down to earth and the staff are fun to hang out with. This is a great place to meet real New Yorkers (make that people from Manhattan) especially after work. When the whistle blows on Wall Street and Madison Avenue, they converge here to enjoy some Vino alongside artists, actors, musicians, and activists. Everyone is welcome here, just love wine.

tranSglass

Made from recycled wine bottles, ‘tranSglass’ lidded carafes are perfect for keeping water handy at bedsides and desks. Via dsgnWrld.

The perfect time to enjoy Breakfast & Lunch

PS.: If you find evenings too crowded, or not your cup of tea, come join us in the morning...

50 Best New American Restaurants

50 Best New American Restaurants by Travel + Leisure praises Jody Williams' neighborhood gastroteca...

"Don’t go home just yet—you’ll miss out on the Big Apple’s ever-flourishing late-night counter culture. After 10 p.m. is a perfect time to visit the otherwise impossibly crowded Gottino, an Italian gastroteca famous among food cognoscenti for such simpatico nibbles as cotechino sausage–stuffed apples and rabbit pot pie served behind its handsome long marble bar."

Mark Turgeon and Jody Williams

Artist Mark Turgeon does some hand lettering on the Gottino store front? Painting the window, easy job for Mark, one brush, one wax pencil and lots of experience... but if you wanna see his pictures, you need to go to CUE Art Foundation.

Herb Garden at Gottino

From seed to plant, Sarah's herb garden at Gottino is in the works.

Eleanor Dubinsky

Eleanor Dubinsky is a musician, choreographer, video and visual artist. She lives in the neighborhood and is a friend of Gottino. Her performances and installations create the experience of travel and a sense of immersion in the unknown. She is international in her life and work; she performs and exhibits throughout Europe, South America and the United States. Listen to her music on myspace, and purchase her EP on iTunes, available now. Photos by Todd Chalfant.

Bike Month NYC

Bike Month NYC! May brings Thirty days of celebrating the bicycle in New York City. Vintage bikes are a favorite mode of transportation at Gottino, so cruise over to Gottino on your bicycle for breakfast, lunch or a glass of prosecco. Be sure to refill your water by Tap It and help us keep NYC hydrated and eco-friendly.



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