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: 661.

 

Contact

Happy to Help

  • rocco@automattic.com
  • rocco.tripaldi1

Recipes

← Return to recipes.

Zuppa di Zucca

4 bowls of soup

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I found this soup in an excellent cookbook by chef David Rocco, and I’ll be honest, I haven’t really changed his recipe. I don’t need to. It is perfect as is. I can describe it in one word. Creamy. You just said that word in your head and got vaguely excited. Let me clear things up for you: Creamy soup, a combination of liquid mashed potatoes and sweet autumn-y butternut squash. You should make this as soon as you can. Serve with your favorite bread or crostinin. I promise that you’ll be glad that you are alive. At least for the short time your slurping down this amazing soup. As an added bonus, you can use the left overs to make Tri Tip Steak with Squash Puree.

 

Ingredients

  • 2 tablespoons of salted butter
  • 2 tablespoons of extra virgin olive oil
  • 1 large russet potato
  • 1 medium butternut squash ( at least 1lb )
  • 3 cups of vegetable stock, store bought or home made
  • 1/2 cup of heavy cream
  • 1/2 cup of Parmigiano-Reggiano cheese
  1. Preheat a large soup pot to medium-high. Peel the potato and cut it into small dice. Peel the squash and scoop out the seeds. Cut it, like the potatoes, into small dice. Squash is a tough vegetable to peel. Make sure you have a sturdy peeler or a sharp chef's knife. I find it's best to cut the squash into quarters before peeling it. You may be able to purchase pre-peeled squash from your grocer.chopping-butternut-squash
  2. Now that your veggies are chopped, add the oil to the pot, followed by the butter. Once the butter is melted, add the squash, potatoes, and season generously with salt and pepper. Cook for 3 - 5 minutes until some of the pieces are slightly browned.
  3. Add enough broth to cover the veggies. Use your own homemade stock if you are that type of person, or use store bought. I find that Swanson brand has the best ingredients. Allow the stock to come to a boil and reduce the heat to medium. Let everything simmer for about 15 minutes, until the squash is fork tender.
  4. Remove the pot from the heat and use an immersion blender to puree the veggies directly in the pot. Alternatively, you could use a blender or food processor, and blend the veggies in batches. Either way, you should now have a silky smooth soup.
  5. Return the soup to to low medium heat and stir in the cream and cheese. When it is nicely blended, serve with your favorite bread and enjoy!