Matthew Cutolo

Matthew Cutolo Chef & content creator sharing classic Italian recipes and family traditions
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05/22/2026

If there’s one thing I could eat on repeat, it’s Veal Chop Milanese. 🤌🇮🇹

An old-school Italian classic done right — thin pounded veal, a crispy golden crust, and a simple arugula salad on the side.

View the full recipe here: https://www.matthewcutolo.com/veal-chop-milanese/

Save this for your next dinner at home
Send it to someone who would order this immediately.
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05/20/2026

This is the kind of Italian cooking I could eat every single week. 🇮🇹🐟

Red Snapper al Cartoccio — delicate fish baked in parchment paper until tender, juicy, and packed with Mediterranean flavor. Simple ingredients, classic technique, and restaurant-quality results at home.

The best part is opening the parchment and letting all that steam and aroma hit the table. 🤌🇮🇹

Full recipe available here: https://www.matthewcutolo.com/red-snapper-al-cartoccio/

Save this for your next seafood night
Send it to someone who loves Italian food.
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05/18/2026

These are the four cheeses I use for the perfect quattro formaggi. 🤌🇮🇹

Parmigiano Reggiano for sharpness, Asiago for depth, Fontina for that smooth melt, and Gorgonzola Dolce for richness without overpowering the sauce.

Tossed with soft potato gnocchi, this is pure Italian comfort food.

The key is melting everything low and slow so the sauce stays smooth, creamy, and perfectly balanced.

Full recipe available here: https://www.matthewcutolo.com/gnocchi-ai-quattro-formaggi/

Save this for your next pasta night
Send to someone who loves cheese as much as you do
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05/15/2026

STOP making tuna salad with bland canned tuna. 🇮🇹🥪

The secret to an incredible tuna sandwich is using high-quality Italian tuna packed in olive oil. It’s richer, more flavorful, and completely changes the texture of the sandwich.

This might honestly be one of the best tuna sandwiches you’ll ever make at home and there’s no going back after you try it.

Full recipe available here: https://www.matthewcutolo.com/italian-tuna-sandwich/

Save this recipe for summer lunches
Share it with someone who loves tuna sandwiches
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05/12/2026

What started in the backyard in Shelter Island and continued in the kitchen at Gargiulo’s has turned into something bigger than I ever imagined.

After years of sharing recipes, traditions, restaurant stories, television appearances, and moments from my life online, I’m proud to officially launch my new website:

https://www.matthewcutolo.com/

The website is a home for:
• Italian & Italian-American recipes
• Family traditions
• Restaurant stories
• Media appearances
• Cooking tips & techniques
• And everything we’re building moving forward

This is truly the next chapter.

If you enjoy Italian food, family traditions, cooking, or classic Italian-American recipes, I’d love for you to explore the site and share it with someone who would enjoy it too.

Thank you for all the support.

Andiamo!

🔗 https://www.matthewcutolo.com

05/06/2026

The kind of Italian appetizer that disappears in 30 seconds at the table. 🇮🇹

This Crostone with Stracciatella, Basil Pesto & Cherry Tomato Confit is everything I love about Italian cooking — simple ingredients layered together the right way.

This is the kind of appetizer you make for a summer dinner party, a glass of wine with friends, or honestly just for yourself standing in the kitchen.

Save this recipe for your next dinner party
Send it to someone who’d destroy this crostone
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Crostone with Stracciatella, Pesto & Cherry Tomato Confit
Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
Servings:
4 crostone
Ingredients
For the Cherry Tomato Confit:
1 pint cherry tomatoes
1/2 cup extra virgin olive oil
2 garlic cloves, smashed
Salt & pepper, q.b.
For the Pesto:
1 cup fresh basil leaves
1/4 cup grated Parmigiano Reggiano
1/4 cup pine nuts
1 small garlic clove
1/4 cup extra virgin olive oil
Salt & pepper, q.b.
1–2 ice cubes (if using a food processor or blender)
For Assembly:
4 slices rustic Italian bread
Extra virgin olive oil, for brushing
1 cup stracciatella cheese
Instructions
Make the Cherry Tomato Confit
Preheat the oven to 250°F.
Place the cherry tomatoes in a small baking dish and toss with olive oil, smashed garlic, salt, and pepper. Roast for 1 to 1 1/2 hours, or until the tomatoes are soft, jammy, and lightly caramelized. Let cool slightly.
Make the Pesto
In a food processor or mortar and pestle, combine the basil, Parmigiano Reggiano, pine nuts, garlic, salt, and pepper.
Blend while slowly streaming in the olive oil until smooth. If using a blender or food processor, add 1–2 ice cubes to help maintain the bright green color of the basil.
Toast the Bread
Preheat the oven to 400°F.
Arrange the slices of rustic Italian bread on a baking sheet and brush lightly with olive oil. Toast for 8–10 minutes, or until golden brown and crisp.
Assemble the Crostone
Spread the stracciatella generously over each slice of toasted bread.
Drizzle with pesto and spoon the cherry tomato confit over the top

05/04/2026

We first teased this on Good Day New York… and this week, we made it official. 🇮🇹🍷

Gargiulo’s wines are coming, including:

🟡 Prosecco
🔴 Chianti
🔴 Montepulciano
🟢 Pinot Grigio
🟢 Trebbiano

Available nationwide this summer!

Back on TV with Rosanna Scotto 📺 Great to be back on the set of Good Day NY with Rosanna and a special guest co host - F...
05/01/2026

Back on TV with Rosanna Scotto 📺

Great to be back on the set of Good Day NY with Rosanna and a special guest co host - Frankie Grande!

We made my classic Chicken Piccata and had some great fun in the kitchen along the way.

Rosanna was actually my first TV appearence a couple of years ago and its always special coming back to cook with her.

We also dropped some big and exciting Gargiulo’s news! Stay tuned for more to come!

04/29/2026

You’ll never make pork chops the same way again!

This is how Mike the Bake taught me to make pork chops… and I haven’t done it any other way since.

Pork chops in red wine sauce and served with spaghetti - nothing better.

Save this pork chop recipe for the next time you cook dinner
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Pork Chops in Red Wine Sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Ingredients:
2 bone-in pork chops (1–1½ inches thick)
1½ cups dry red wine (Chianti or Montepulciano works beautifully)
2 tablespoons lard (or 3 tablespoons unsalted butter)
½ lb spaghetti
¼ cup grated Parmigiano Reggiano, plus more for serving
olive oil, q.b.
Salt & freshly cracked black pepper, q.b.

Instructions:
Pat pork chops dry and season generously with salt and pepper.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Sear chops for 2–3 minutes per side until a deep golden crust forms.
Pour in the red wine and scrape up all the fond from the pan. Lower heat and let simmer until reduced by about half—rich, glossy, and concentrated.
Bring a pot of salted water to a boil and cook spaghetti until al dente. Reserve ½ cup pasta water before draining.
Add the lard (or butter) to the wine sauce and let it emulsify. Baste the pork chops continuously until coated and glossy.
Add cooked pasta directly into the sauce with a splash of pasta water. Toss with Parmigiano and black pepper until silky and cohesive.
Plate pasta first, pork chop on top or alongside. Finish with extra sauce and freshly grated Parmigiano

04/27/2026

This pistachio pasta might be the best thing I’ve made all year…

Paccheri al Pistacchio e Salsiccia - The pistachio brings richness, the sausage brings depth, and the stracciatella melts right into the sauce.

This is one of those dishes you make once… and then crave forever.

Send this to someone you’d crush a bowl of this with
And save it for your next pasta night.
Follow for real Italian cooking 🇮🇹

Paccheri al Pistacchio e Salsiccia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:
1 lb paccheri pasta
1 cup shelled pistachios (unsalted)
½ cup fresh basil leaves
⅔ cup extra virgin olive oil (plus more as needed)
3–4 Italian sausage links (¾–1 lb), casings removed
½ cup stracciatella cheese
Salt & black pepper, q.b.
Crushed pistachios, for garnish

Instructions:
In a food processor or with an immersion blender, combine pistachios, basil, salt, and black pepper. Blend while slowly streaming in olive oil until smooth, creamy, and spoonable. Set aside.
Heat a large skillet over medium heat with a drizzle of olive oil. Add sausage and cook until browned and fully cooked, breaking it into small pieces. Reduce heat to low.
Bring a large pot of salted water to a boil. Cook paccheri until al dente. Reserve at least 1 cup of pasta water before draining.
Add the drained pasta directly to the skillet with the sausage. Pour in about ½ cup of pasta water and a few generous spoonfuls of pistachio pesto. Toss gently over medium-low heat until glossy and emulsified. Add more pesto or pasta water as needed.
Plate immediately. Spoon over stracciatella, finish with crushed pistachios, and a drizzle of olive oil.

Address

Brooklyn, NY

Website

https://www.youtube.com/@MatthewCutolo

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