Trying to get my fellow countrymen on board with modern technology.
I'm Antonio Lamberti, a Pastry Chef in NYC navigating the world during Corona Times.
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Recent Posts
Difficulty Rating For My Recipes
I will try to have a broad range of recipes that everyone at every culinary skill level can enjoy. Whether you have only just mastered: How to Boil Water, Or you’re advanced and don’t even need an explanation because you can figure out the recipe by just looking at the […]
Minestra – with beans that you hoarded during the lockdown
While the savages were hoarding decades worth of toilet paper and products on shelves dwindled down to next to nothing, you could still find different kinds of beans, peas, lentils. Canned beans and peas work just as well with this recipe. Who doesn’t like a hearty mixed bean and veggie […]
Fruit Puree
If you need to make a mousse, sorbet, sauce or cocktail but you’re missing the puree needed, just make your own. It’s just the fruit, sugar being 10% of the weight, and some lemon juice to prevent oxidation.
Caramel Sauce- as easy as it gets
Caramel sauce is so simple to make. If don’t want extra additives and preservatives, make it yourself with just granulated sugar and heavy cream.
Cornbread-Possibly the best you’ve ever had
I love how rich this recipe is and how it fill the air with the warm and cozy smell of Autumn, of course you can make it any time of year. If you need a more crumbly texture because you’d like to use it as a stuffing; Substitute Sour Cream […]
Bomboloni-Ricotta Doughnuts
These doughnut are super simple, no yeast necessary. They can be savory and served as an appetizer by omitting the sugar (extra delish if you get your hands on smoked ricotta) or sweet and served as a dessert. If you’re using a scoop to make munchkin sized doughnuts they often […]
Deep Dish Key Lime Pie
My cousins are obsessed with Key Lime Pie so I made it for the 4th of July. It’s seasonal, refreshing, and if you can make it Deep Dish, why not indulge. The filling is gluten free so you can use a gluten free crust if need be. I used a […]
Panna Cotta-Basically a fancy jello
A super simple recipe, basically an Italian version of JELLO with cream and vanilla. Since the active ingredient is Gelatin you can use espresso cups for small whimsical rounded portions, maybe a martini glass or, a cute bundt pan, the point is you can use your imagination with the vessel. […]
Cheesecake-Creamy decadence and no springform pan
The secret to this recipe is after baking, FREEZE IT, unmold and serve it chilled and most importantly NO SPRINGFORM PAN. I personally prefer the filling more so than the crust so I literally just spray the inside of the cake pan I’m going to use and lightly coat it […]
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