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

 

Code

Jetpack

Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from WordPress.com. 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

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 my.bruteprotect.com. In August 2014, we were acquired by Automattic, the company behind WordPress.

Valuate

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: 675.

 

Contact

Happy to Help

  • rocco@automattic.com
  • rocco.tripaldi1

Recipes

← Return to Eastern European.

Chicken Kiev

Serves 2

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This recipe has been adapted from Bob Blumer’s fantastic cookbook, The Surreal Gourmet. I recommend grabbing a copy. You’ll definitely love the delicious, creative recipes and the neat-o illustrations.

 

Ingredients

  • 4 strips of bacon
  • 2 boneless, skinless chicken breasts
  • 2 eggs
  • 1/2 cup plain bread crumbs
  • 1/4 flour
  • 12 sprigs of fresh thyme
  • 6 sprigs of fresh Italian parsley
  • 6 asparagus
  • 2 tablespoons butter
  • Salt & pepper
  1. Preheat oven to 350. Preheat a large frying pan to medium high. Preheat a small pot of water to high.
  2. Chop the asparagus leaving only the top 2 inches. Remove the stems from the fresh herbs and finely chop the leaves.
  3. Partially cook the bacon, removing from the heat when just under done. (We'll be baking it soon and it will finish cooking then).
  4. Add the asparagus tips to the now boiling water. Boil for three minutes, remove from heat and strain.
  5. Prepare three bowls to hold the breading ingredients. One bowl of flour, one bowl with the beaten eggs, and one bowl for the breadcrumbs mixed with the fresh thyme.
  6. Season each breast generously with salt and pepper on both sides. Lay two strips of bacon side-by-side lengthwise down the center of each breast. At one end of each breast, lay three asparagus tips, 1 tablespoon of butter, and half the fresh parsley. Roll the breasts like Swiss rolls, tucking any loose ends making sure none of the filling can leak out during the baking.
  7. Dredge each breast first in the flour, then in the eggs, covering completely. Use your fingers to plater any seams or openings. Finally, roll the breasts in the breadcrumbs.
  8. Place the breasts on a greased baking sheet, and bake for 20 to 25 minutes. Serve with mashed potatoes or rice.