About Me

Antonio Lamberti

I'm Antonio Lamberti, a Pastry Chef in NYC navigating the world during Corona Times.

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Recent Posts

"My Two Cents", Blog

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 […]

Desserts

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.

Appitizer, Desserts, Side Dish

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 […]

Desserts, Pie

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 […]

Desserts, Recipes

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. […]