Rocco Tripaldi

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Hello. My name is Rocco Tripaldi and I work for Automattic helping to make Jetpack awesome. I launched this website in May, 2013 as a place to store my family recipes, and to showcase some of my favorite software projects that I’ve worked on.

In addition to cooking up food and computer code, I also enjoy:

  • my lovely wife is an actress and playwright
  •  I got a BA in Graphic Communications
  •  I’v been playing since 1992, and I need to do it more!
  • Disc Golf, Mountain Biking, Hiking, Cat Petting

BruteProtect + Jetpack

I'm thrilled to report that, at the end of August 2014, Automattic acquired BruteProtect, a WordPress plugin that I'd been working on for the past 2 years or so. As part of the aquisition, founder Sam Hotchkiss, and the rest of the team were welcomed into the company behind WordPress! We will join the Jetpack team to integrate our brute force protection and help out with some other big changes. I'm so excited.

Listening to: My starred playlist on Spotify




Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from I started with this lovely team in August 2014 to help integrate some brute force protection and build some cool new features.

<span> paintings

These bizarre paintings are from the mind of Chris Sullivan, an artist who works in Portland, Maine. Blending HTML code and art was pretty time consuming for Chris. I made his life a bit easier by building an online tool that auto-generates the HTML.


BruteProtect is a WordPress plugin that offers protection against brute force attacks. I signed on as a contributor to this plugin in May 2013. In the spring of 2014, we launched a premium version of the plugin, which can be found at In August 2014, we were acquired by Automattic, the company behind WordPress.


Valuate is an art project by Chris Sullivan, an artist who works in Portland, Maine. The project has an online presence, which allows the public at large to collaborate. We are currently looking for a gallery to show Valuate.

Flight of Phrase

Flight of Phrase is my first jQuery plugin published on June 16, 2013. Use the links below to learn more. Approximate download count: 682.



Happy to Help

  • rocco.tripaldi1


← Return to recipes.

Broccoli Parmigiano Soup

Serves 4

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This delicious soup is adapted from a recipe on the Williams Sonoma website. Their broccoli soup does not include any cheese. I decided to amp it with some cheese and black pepper. Megan and I are cheese people. Serve this up with a salad or a quick crostini.



  • 1 large head of broccoli
  • 1 large leek
  • 2 tablespoons of olive oil
  • 4 cups of chicken broth (home made or store bought)
  • 1 cup of grated Parmigiano cheese
  • Salt and pepper
  • 1/4 cup of sour cream (optional garnish)
  • 4 scallions (optional garnish)
  1. Preheat a large pot over medium heat. Clean and peel the leek. Finely chop the leek. Add the oil to the pot, and sauté the chopped leeks for about 5 minutes.
  2. While the leeks are cooking, clean the broccoli and chop in to small pieces. Add the broccoli to the pot, season with salt and pepper, and cook for an additional 3 minutes.
  3. Add the stock to the pot, raise the heat, and bring to a boil. Reduce heat to medium-low, cover the pot and simmer for 15 minutes.
  4. While the soup is simmering, chop the scallions (if you are using them) and grate the cheese.
  5. Remove the pot from the heat, and use a blender to blend the soup until it is smooth and creamy. Depending on the size of your blender, you may have to blend the soup in batches. Be careful when blending a hot liquid - the heat can cause the lid to pop off and send hot soup everywhere. I like to take a put a kitchen towel over the lid, and hold it securely shut while blending. Alternatively, you can use an immersion blender, and blend the soup directly in the pot.
  6. Stir in the grated cheese, and return to the pot. Taste test to see if more salt and / or pepper is needed.
  7. Divide the soup into serving bowls, and dollop each bowl with 1 tablespoon of sour cream. Sprinkle each with the chopped scallions. Serve and enjoy.