2012 or Bust!

November 22, 2011 • Uncategorized • by
4 Comments

To friends, family, loyal readers, browsers and internet vagrants alike,

Don’t worry, I’m not signing off. But it has been almost 2 years since I started this crazy thing called GiustoGusto and a short break is due. So, this will be my last post until early 2012 and the start of a new chapter and year for GiustoGusto.

During the break, I’ll be focusing on a few things:

1. Updating the layout of the site. I really dig the current set up, but it has more bugs than a chinatown buffet and a new design will bring both simplified usability, social network integration and a refreshing face lift.

2. Focusing on the core values of the site. Obviously, wild language and obscene jokes are a given, but I’d like to tighten the reigns and give my readers a more consistent resource. Whether that’s more recipes, less travel, longer discussions, or in-depth reviews…who knows. BUT, I’d really like your input so write a comment or email me at info@paultuorto.com to give your feedback. What is it that you dig about Giusto, what brings you back or which posts do you look forward to? Like a busty bombshell on the corner, I’m here to serve you.

3. Improving my photography skills. My abilities have most certainly grown since the site’s origin, but with some new equipment and a little art direction I’m hoping to bring Giusto’s imagery to the next level.

In the meantime, I’ll be tweeting my adventures in all things delicious so make sure to follow me and keep up with the latest progress on the site here.

And so it is with bright eyes towards the future that I’d like to raise a virtual glass to you. Whether you’re here for the first time or one of my fervent followers, Happy Holidays and I’ll see you on the other side. Ci vediamo subito, 2012 OR BUST!

To the Polls!

November 15, 2011 • Recipes • by
0 Comments

Time to head to the polls my fellow ‘mericans. Above is my submitted photograph to Giada DeLaurentiis’ recipe photograph contest and I need all your votes to claim sweet, sweet victory. I’ll admit, it’s not my greatest shot but compared to many of the others I think I actually have a chance.

Follow this link to the Facebook competition page and cast your vote! 

To entice you further for your support, here’s the recipe:

Giada DeLaurentiis’ Zucchini Fritti

olive oil, for frying
1 ¾ cups freshly grated Parmesan
1 ½ cups panko (Japanese breadcrumbs)
¾ teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by ½-inch wide strips
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

For a personal touch, I allowed the zucchini to come to room temperature and topped with grated ricotta salata, torn mint, and my best olive oil.
Paulie’s Spark Notes: 1.Coat Zuch’s 2. Fry Zuch’s 3. Top with good stuff and devour Zuch’s

Latest Tweets

Archives