Real Men Cook!

Nothing makes me happier than seeing a man in the kitchen.......especially when he is hot! Let me introduce you to some men that "have it going on" in more ways than one! Why do I get the feeling that this page is to be a favorite? 

Who says that the way to someone's  heart is only through a man's stomach?!





 Luca Trippitelli is proof that sometimes.......Italians do it better!
11/19/2011


Luca Trippitelli is someone to keep on your radar. Born in Abruzzo, Italy, Luca moved to the Big Apple shortly after a visit to the city. Since then the rest is history, always having a love and eye for fashion, Luca has not only become a reputable fashion consultant in advertising and styling but has become the go to man for numerous celebrities. Maybe it has something to do with his Italian roots but Luca, definitely has a flair for fashion and of course food. Mamma Mia,,, how did Italians get to be so lucky?
If you are just lost when it comes to fashion or you just need to brush up on what the latest season has to offer, check out Luca's blog in all of it's "DOPENESS":

 
Foodineasta: How long have you been living in NYC?
LT: I moved to New York City… the US in general, in the middle of 2006, after a 20-day vacation in NYC, a gift to myself for graduating from University with a Masters in Marketing and Company Communications. I went back to Italy, after a fabulous stint in New York, to pack the rest of my things and turn right back around; NYC bound!

Foodineasta: How did you know that you wanted to work in the fashion industry?
LT: I did not know I wanted to work in fashion but it came so spontaneous… I love fashion so much, that I don't consider it a job. I believe… If you are going to work at something, make sure it is something you love to do!

Foodineasta: Working in fashion you have the opportunity to meet a lot of people, who do you think has the most swagger and why?
LT: Well, I love the "swagger" as you say, of every person around me; celebrity or not. I’ve learned to surround myself with inspirational people in my life... But if you want a name, for sure I can tell you, that my good friends Jill Zarin, Kristin Cavallari and Amber Rose are special and so real to me right now! They are just fabulous, real and of course beautiful! The "swagger" that makes them special, is that they are very friendly and nice with their fans! Myself included!

Foodineasta: What is the hottest trend now in menswear?
LT: Good question! If you are like 45 years old or older, you should not follow trends! Just be classy and appropriate for your age. Trends are cool, but they have an age limit! Young men and boys can play with trends.
I can definitely tell you that a BIG DEAL in men's trends right now is, to show that you don't follow trends while still being cool. Just accents! If you really want to know a specific, I would say "coats!" Why? Because sometimes we wear very beautiful and expensive suits that you can show only once you are at the office or at "that restaurant", but what about in the streets?! Studs and spikes for young folks are great of course. And 70’s are back in a BIG WAY.

Foodineasta: The best place to eat in New York is?
LT: Just one? Bar Pitti. That's all.  

Foodineasta: Where is somewhere you would like to travel just for the food?
LT: Back in Italy of course, and NYC too.
***Can I come*** 

Foodineasta: Is there anything that you will not eat?
LT: I love to eat, my limits are just raw mussels and oysters, I can’t stand them in my mouth.

Foodineasta: Do you have to watch what you eat?
LT: I am lucky I don’t gain weight that easily. For sure, being an active person, all day, helps me. I like to run/jog like, 3 times a week, but not to loose weight just because it feels good… To sweat is good for your skin, and in general to run works a lot to put the daily stress out of your system!
****Hate him*****

Foodineasta: What is your favorite thing to cook?
LT: Easy, tasty and healthy dishes. Pasta with simple, fresh, San Marzano tomatoes sauce and basil, Tagliata di Manzo with arugula, Parmiggiano Reggiano and good extra virgin olive oil.

Foodineasta: From what part of Italy is your family from?
LT: I was born in L’Aquila in Abruzzo, but at the age of 3 I moved to Taranto, Puglia, South Italy. Nice people, warm weather!

Foodineasta: Nutella or Gelato?
LT: Gelato, for the rest of my days!

Foodineasta: What's something that no one knows about you?
LT: I will never tell you, sorry…
***You have 500 pairs of shoes???***

Foodineasta: Vino Rosso or Bianco?
LT: I like both but if I really have to choose one… Rosso (RED)!

Foodineasta: Who runs NYC?
LT: Lol… The attitude and the vibe of New Yorkers, they can look crazy sometimes but they keep this gorgeous city sparkling and unique. Oh! And me of course! 

Foodineasta: Who is the best cook that you know?
LT: My mother for cakes and sweets, my grandma for the rest. They are beyond good!!

Foodineasta: What would you choose for your last meal?
LT: You mean, before to die???! I am torn between my grandma's Parmigiana, and a cheeseburger with fries. Forever and ever.

Fav Recipe: Of course.....Parmigiana Nonna



Ingredients 
Extra-virgin olive oil
2 large eggplant   
1 teaspoon Salt and pepper
2 cups basic tomato sauce, recipe follows  
1 bunch fresh basil leaves, chiffonade  
1 pound fresh mozzarella, sliced 1/8-inch thick  
1/2 cup freshly grated Parmigiano-Reggiano  
1/4 cup fresh bread crumbs, lightly toasted under broiler

Directions:
Preheat the oven to 450 degrees F.


Using some extra-virgin olive oil, oil a baking sheet. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.


Basic tomato sauce: 
1/4 cup extra-virgin olive oil    
1 Spanish onion, 1/4-inch dice    
4 garlic cloves, peeled and thinly sliced   
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried   
1/2 medium carrot, finely grated 
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt to tast


Tomato Sauce:  In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups