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 Tomato.

Ravioli with Pancetta and Phyllis’s Salad

Serves 2

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Don’t let the long ingredient list fool you. This is a really quick and easy to prepare meal. It is a favorite week night meal. I use store bought ravioli, but you can of course use home made.

The salad comes from my Aunt Phyllis. She firmly believes that a salad needs only be dressed with some fresh lemon juice and some good olive oil. I agree wholeheartedly! If you like heat, make sure you get some nice Italian hot peppers marinated in oil. Otherwise, you can leave those out.

 

Ingredients

  • 1/2 lemon
  • 2 cups of canned crushed tomatoes
  • 2 cloves of garlic
  • 1 or 2 marinated hot peppers
  • 4 sundried tomatos
  • 6 large basil leaves
  • 6 large romain leaves
  • 3 oz. pancetta
  • 1/4 small onion
  • 12 oz. package of raviolli
  • 2 tablespoons extra virgin olive oil
  • dash of red pepper flakes
  • salt and pepper to taste
  • parmigiano cheese to taste

1. Prepare the veggies. Preheat a large pot of salted water to high. Preheat a large frying pan to medium. Cut a lemon into quarters. Peel and finely chop the garlic. Finely chop the basil. Rough chop the peppers and sun dried tomatoes. Wash and rough chop the lettuce. Thinly slice the onion and squeeze one of the lemon wedges over the slices. You may need to slice the pancetta into cubes, however your grocery store may sell it all cubed up.

cooking-ravioli

2. Make the sauce. Add a tablespoon of olive oil to the pan and fry the pancetta until cripsy. Season with salt, pepper, and red pepper flakes.  Add in the garlic and cook for a minute or so. Add the crushed tomatoes, and reduce heat to low. Let the sauce simmer until it's time to plate.

3.  Make the dressing. While the sauce is cooking, whip up the dressing. Mix the remaining tablespoon of olive oil with a squeeze of one lemon wedge. Stir well and season with a little salt and pepper.

4. Cook the raviolli. Once the water is boiling, add in your raviolis. They should only need about 3 minutes to cook through. Remove from heat and strain off water.

5. Plate it. Divide the lettuce between 2 bowls. Top with the onions, red peppers, and sun dried tomatoes. Drizzle some dressing over each bowl. Remove the sauce from the heat and stir in the fresh basil. Add the raviolis to the pan and toss to coat. Divide the raviolis between 2 plates and top with any excess sauce. Sprinkle with shredded cheese. Serve and enjoy!