Get the Recipes for Bruschetta Al Pomodoro and Trofie Al Pesto

Matthew Cutolo, chef at the iconic Gargiulo’s Restaurant in Coney Island, joins TODAY to make simple Italian recipes for bruschetta al pomodoro and trofie al pesto.

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#italianfood #summerfood #pasta

>>> YUM. THIS MORNING, A SIMPLE ITALIAN DINNER USING FRESH SUMMER INGREDIENTS. HERE TO SHOW US HOW TO DO IT IS MATTHEW, A CHEF AT THE ICONIC RESTAURANT IN CONEY ISLAND. GOOD MORNING. >> GOOD TO BE HERE. >> WELCOME. SO I KNOW THIS IS INSPIRED BY YOUR GRANDFATHER, DOROTHY’S MOTHER, WHO IS WATCHING. TELL US WHAT YOU ARE MAKING. >> TODAY WE’RE MAKING SOME SUMMER FAVORITES. WE WILL START OUT WITH OUR BRUSCHETTA AL POMODORO. A ROMA TOMATO OR CHERRY TOMATO WORKS WELL. MY GRANDFATHER TAUGHT ME HOW TO MAKE PIZZA. WE WERE ALWAYS IN THE KITCHEN, ALWAYS WATCHING HIM AND LEARNING FROM HIM. HERE I WILL ADD SOME SALT TO OUR TOMATOES HERE, A LITTLE PEPPER. >> CAN I JUST START? >> YEAH, THROW IN SOME BASIL. I WILL THROW IN SOME OREGANO HERE. >> I NOTICE YOU USED BASIL. HE DIDN’T CHOP THEM. HE RIBBONED THEM. >> THE WAY THAT THEY’RE CUT. >> THAT WAS BY DESIGN, I GUESS? >> THAT WAS BY DESIGN. OVER HERE, WE HAVE OUR TOASTED ITALIAN BREAD. WHILE IT IS STILL WARM, I WILL JUST BRUSH IT LIGHTLY WITH A CLOVE OF GARLIC. IT WILL ADD A NICE SUBTLE FLAVOR TO IT BUT NOT OVERPOWER THE TOMATO. THOSE ARE THE STARS OF THE SHOW. AND THEN KIND OF JUST SPOON THIS RIGHT OVER THE TOP HERE, AND YOU HAVE GOT THE MOST AMAZING KIND OF SUMMER APPETIZER HERE. >> WOW. EVEN I CAN MAKE THIS IN THE KITCHEN, THANKS TO YOUR EXPERT GUIDANCE. SO QUICK. >> QUICK, EASY AND SO FLAVORFUL. >> IT MIGHT TAKE 20 MINUTES, BUT STILL EASY. >> THIS IS SO GOOD. WE WILL MOVE ON HERE TO OUR TROFIE AL PESTO. IN THE BLENDER HERE, WE’VE GOT SOME GARLIC, FRESH BASIL. >> OKAY, BASIL. >> AND THEN A PINCH OF SALT. KEEP GOING. PUT THE WHOLE THING IN. KEEP IT GOING. THERE YOU GO. THAT’S THE ONE. AND A PINCH OF SALT HERE. NOW, IF YOU ARE USING A BLENDER OR FOOD PROCESSOR, THE TRICK HERE IS TO THROW IN A COUPLE ICE CUBES. >> WHAT DOES THAT DO? >> THE MOTOR WILL CREATE SOME HEAT, WHICH THAT’S NOT WHAT WE WANT. THE ICE CUBES WILL COOL EVERYTHING DOWN AND PRESERVE THAT FRESH GREEN. >> YOU HAVE A NICE PRESENTATION. >> EXACTLY. SOMETHING WE SHOULD USE ANY TIME WE ARE USING A FOOD PROCESSOR. >> IF YOU ARE MAKING SOMETHING LIKE THIS WHERE THE BASIL COULD GET BITTER OR BROWN FROM THE HEAT, THAT’S WHAT YOU WANT TO DO TO COOL IT DOWN. >> REALLY QUICKLY, THIS PASTA, IF YOU CAN’T FIND THAT. >> THIS IS TYPICAL OF NORTHERN ITALY. IF YOU CAN’T FIND THIS, SOME GEMELLI OR FUSILLI WORKS WELL, SOMETHING TO GRAB THE SAUCE AND HOLD ON TO IT SO EVERY BITE HAS FLAVOR. >> WHAT IS IT YOU LIKE ABOUT THIS PASTA? >> IT’S FRESH, VIBRANT, FLAVORFUL, EVERYTHING YOU WANT DURING THE SUMMER. >> AND IT’S DELICIOUS! >> YEAH, EASY TO MAKE. >> IT COMES TOGETHER IN NO TIME. >> I’M ASSUMING YOU HAVE TO ADD THAT SAUCE WHEN THE PASTA IS STILL WARM? >> YES. DO IT NOT IN THE PAN BECAUSE THAT HEAT COULD LEAD TO BITTERNESS AND BROWNING. THAT’S WHAT WE DON’T WANT. JUST THE PESTO, WARM PASTA, THAT STARCHINESS. >> WOULD IT BE SACRILIGE TO ADD SAUCE TO IT? >> NEXT TIME WE’LL HAVE MOM ON. >> THANK YOU FOR STOPPING BY. HE WILL ALSO BE AT THE NEW YORK CITY WINE AND FOOD FESTIVAL COMING UP. I LOVE