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Horror Novels, Romance, Cookbooks and Soon My Memoir!
Horror Novels, Romance, Cookbooks and Soon My Memoir!
David Ruggerio, Author and Celebrity Chef
  • A Prison Without Locks
  • Ruggerio’s Library
  • About Ruggerio- Celebrity Chef & Author
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  • Ruggerio’s New Italian American Cookbook Arrives!

Tag: chef david ruggerio

Tension Mounts from Scene to Scene in this Classic!

October 28, 2018 davidruggerio

Today’s Halloween Horror Movie Review! Aliens (1986) Just like the film that precedes it, Aliens is a cinematic masterpiece. Whereas…

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Posted in: Classic Horror Movie Filed under: author, author david ruggerio, chef, chef david ruggerio, david ruggerio, halloween, Horror movie reviews, horror movies

A Horror Film that is Truly a Masterpiece!

October 25, 2018 davidruggerio

The Shining (1980) OK kiddies, with Halloween only days away, any of the horror films I will review can be…

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Posted in: Classic Horror Movie, Horror movie reviews Filed under: author, chef, chef david ruggerio, Classic horror movie, davidruggerio, halloween, horror, Horror movie reviews

The Horror Movie That Scared Us Back to Church!

October 21, 2018 davidruggerio

The Exorcist (1973) Well, are you ready for today’s Halloween Horror movie review? In late 1973 and early 1974, women…

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Posted in: Classic Horror Movie, Halloween movie, Horror movie reviews Filed under: chef david ruggerio, Classic horror movie, davidruggerio, halloween, Horror movie reviews

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A Wistful Tale of Gods, Men, and Monsters is now an audio book at Audible.com

Recent Posts

  • The Official Ruggerio Books Website

    The Official Ruggerio Books Website

    June 14, 2020
    Welcome to Ruggerio Books, a place for all things David Ruggerio. Launched in 2019, Ruggerio Books is an online marketplace for…Read More »
  • David Comes Clean in Vanity Fair Magazine

    David Comes Clean in Vanity Fair Magazine

    May 1, 2022
    David decided to come clean about his Mafia past to author Gabe Sherman in the May issue of Vanity Fair…Read More »
  • Ruggerio Joins The Dishh to Promote New Cookbook.

    Ruggerio Joins The Dishh to Promote New Cookbook.

    December 18, 2021
    When you’re an award-winning writer and well-renowned chef, writing about food is not only easy but consoling. Learn more about…Read More »
  • Join David Ruggerio for Jingle Books!

    Join David Ruggerio for Jingle Books!

    November 20, 2021
    Join David Ruggerio on Jingle Books in celebrating his new cookbook, A Tomato Grows in Brooklyn, from anywhere in the…Read More »

My Instagram!

david.ruggerio
Damn proud to be Italian American!!! #italianameri Damn proud to be Italian American!!! #italianamericans #happycolumbusday #happycolumbusday🇺🇸 #prouditalian
Tomato season is in full swing! Picking a basket l Tomato season is in full swing! Picking a basket like this everyday! If only it would rain! 🍅🍅🍅 #chefslife #chefsofinstagram #tomato #gardening #italianamerican #italianamericans #anthonyruggerio #anthonyruggerioforever
Happy Bastille Day! La Fête Nationale! 🇫🇷 # Happy Bastille Day! La Fête Nationale! 🇫🇷 #happybastilleday #lafetenationale
Just picked some Giant Sicilian radishes. Not as p Just picked some Giant Sicilian radishes. Not as peppery as other radishes I’ve grown before, but still delicious.#gardening #gardeninginspiration #garden #chefslife #chefslife🔪 #vegetablegarden
Today, the Catholic Church celebrates Saint Rita d Today, the Catholic Church celebrates Saint Rita da Cascia, the Saint of Impossible Causes... I am not overly religious, but I think someone up there likes me! #chefs #cheflife #chefsofinstagram #italianamerican #intalianamericanstyle
I am so happy to announce I have another Grandson! I am so happy to announce I have another Grandson! Dominick!!! ❤️🎊🧚‍♀️🎉
Happy Mothers Day to all you Mom’s out there! #h Happy Mothers Day to all you Mom’s out there! #happymothersday
It's springtime (finally) and artichokes are a sta It's springtime (finally) and artichokes are a star in your local markets. This recipe for an artichoke risotto will make you smile. This recipe is from my new cookbook, A Tomato Grows in Brooklyn. https://davidruggerio.com/f/even-artichokes-have-hearts #italian #italianamerican #italianfood #italianamericanfood #recipes #springtimerecipes
Buona Pasqua a tutti! Happy Easter and Happy Passo Buona Pasqua a tutti! Happy Easter and Happy Passover! #happyeaster #buonapasqua
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My YouTube Channel

David Ruggerio

6.4K subscribers
David Ruggerio
Hi! My name is David Ruggerio. Born on June 26, 1962, I'm one of the emerging Cook in the United States. I love travelling and it's what's my passion is to try out the foods of different countries, especially France and Italy. I welcome you to my official 'David Ruggerio' channel on YouTube. This channel is all about beautiful recipes, expert tutorials, fresh talent, wonderful food, and especially fun videos every week plus loads of your other favorite characters dropping by to say hello. PLUS this channel is about you too. Tell us what you want to see, what's cool and how we can do better and we'll talk straight back. Get involved and subscribe for the latest!

Hi! My name is David Ruggerio. Born on June 26, 1962, I'm one of the emerging Cook in the United States. I love travelling and it's what's my passion is to try out the foods of different countries, especially France and Italy.

I welcome you to my official 'David Ruggerio' channel on YouTube. This channel is all about beautiful recipes, expert tutorials, fresh talent, wonderful food, and especially fun videos every week plus loads of your other favorite characters dropping by to say hello.

PLUS this channel is about you too. Tell us what you want to see, what's cool and how we can do better and we'll talk straight back. Get involved and subscribe for the latest!

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YouTube Video VVV5c3hOOVNzOHBDd3Z4VUpwS2J6YzRRLkdobmtCeFpWZFZV

Cassateddi | David Ruggerio

David Ruggerio 40 views January 9, 2023 2:00 pm

Hi! My name is David Ruggerio. Born on June 26, 1962, I'm one of the emerging Cook in the United States. I love travelling and it's what's my passion is to try out the foods of different countries, especially France and Italy. I welcome you to my official 'David Ruggerio' channel on YouTube. This channel is all about beautiful recipes, expert tutorials, fresh talent, wonderful food, and especially fun videos every week plus loads of your other favorite characters dropping by to say hello. PLUS this channel is about you too. Tell us what you want to see, what's cool and how we can do better and we'll talk straight back. Get involved and subscribe for the latest!

Hi! My name is David Ruggerio. Born on June 26, 1962, I'm one of the emerging Cook in the United States. I love travelling and it's what's my passion is to try out the foods of different countries, especially France and Italy.

I welcome you to my official 'David Ruggerio' channel on YouTube. This channel is all about beautiful recipes, expert tutorials, fresh talent, wonderful food, and especially fun videos every week plus loads of your other favorite characters dropping by to say hello.

PLUS this channel is about you too. Tell us what you want to see, what's cool and how we can do better and we'll talk straight back. Get involved and subscribe for the latest!

0

YouTube Video VVV5c3hOOVNzOHBDd3Z4VUpwS2J6YzRRLkpHbE04Qi1jU2ZJ

Puparuol Mbuttunat

David Ruggerio 12 views January 8, 2023 2:12 pm

½ lb. ground veal 4 oz. Italian sausage meat, remove the casing 4 slices of bread, crust removed, soaked in milk, then squeezed 4 oz. Caciocavallo cheese, cut into small dice 2 tbsp. freshly grated Parmigiano-Reggiano cheese 2 whole eggs Salt and freshly ground black pepper ½ cup fresh basil leaves ½ cup fresh Italian parsley leaves ½ cup extra virgin olive oil, plus more for searing ½ cup pignoli nuts, lightly toasted 1 ½ lb. whole piece of flank steak, butterflied and pounded till the meat is 3/8 inch thick, trying to form it into a rectangle 4 oz. of mortadella, sliced thin 4 oz. prosciutto, sliced thin 5 hard-boiled eggs, peeled 1 white onion, peeled, cut in half, and sliced thin 2 cloves of garlic, peeled and sliced thin 14 oz. can of Italian plum tomatoes, pureed 3 tbsp. tomato paste 1 cup dry red wine 1 cup beef stock or broth 1 bay leaf

½ lb. ground veal
4 oz. Italian sausage meat, remove the casing
4 slices of bread, crust removed, soaked in milk,
then squeezed
4 oz. Caciocavallo cheese, cut into small dice
2 tbsp. freshly grated Parmigiano-Reggiano cheese
2 whole eggs
Salt and freshly ground black pepper
½ cup fresh basil leaves
½ cup fresh Italian parsley leaves
½ cup extra virgin olive oil, plus more for searing
½ cup pignoli nuts, lightly toasted
1 ½ lb. whole piece of flank steak, butterflied and
pounded till the meat is 3/8 inch thick, trying
to form it into a rectangle
4 oz. of mortadella, sliced thin
4 oz. prosciutto, sliced thin
5 hard-boiled eggs, peeled
1 white onion, peeled, cut in half, and sliced thin
2 cloves of garlic, peeled and sliced thin
14 oz. can of Italian plum tomatoes, pureed
3 tbsp. tomato paste
1 cup dry red wine
1 cup beef stock or broth
1 bay leaf

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YouTube Video VVV5c3hOOVNzOHBDd3Z4VUpwS2J6YzRRLkdmbFlyNjYyQ21Z

Farsu Magru | By David Ruggerio

David Ruggerio 106 views December 29, 2022 2:00 pm

3 cups arborio rice 3- 6.5oz. jars Italian tuna in olive oil, drained 2- 16oz. jars giardiniera salad. Drain, and chop into smaller pieces. (see recipe in The Garden chapter) ¾ pound prosciutto cotto, sliced and cut into medium dice 2 cups fresh mozzarella, cubed 6 boiled eggs, quartered 1 cup of peas 1 cup of roasted peppers cut into medium dice 1 ½ cups Cerignola olives, pitted and roughly chopped 1 ½ cups Castelvetrano green olives, pitted and roughly chopped 2 cups ripe cherry tomatoes, halved 1/4 cup of salted capers, rinsed well, and drained 1 cup finely chopped fresh flat-leaf Italian parsley ¾ cup extra-virgin olive oil 3 lemons, juiced Salt and freshly ground black pepper to taste

3 cups arborio rice
3- 6.5oz. jars Italian tuna in olive oil, drained
2- 16oz. jars giardiniera salad. Drain, and chop into
smaller pieces. (see recipe in The Garden
chapter)
¾ pound prosciutto cotto, sliced and cut into
medium dice
2 cups fresh mozzarella, cubed
6 boiled eggs, quartered
1 cup of peas
1 cup of roasted peppers cut into medium dice
1 ½ cups Cerignola olives, pitted and roughly
chopped
1 ½ cups Castelvetrano green olives, pitted and
roughly chopped
2 cups ripe cherry tomatoes, halved
1/4 cup of salted capers, rinsed well, and drained
1 cup finely chopped fresh flat-leaf Italian parsley
¾ cup extra-virgin olive oil
3 lemons, juiced
Salt and freshly ground black pepper to taste

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YouTube Video VVV5c3hOOVNzOHBDd3Z4VUpwS2J6YzRRLlJYamtHSGdHWWdR

insalata di riso | By David Ruggerio

David Ruggerio 52 views December 28, 2022 2:00 pm

2 ¾ cups chickpea flour 1/8 tsp. salt plus more to finish 2 tbsp. of finely chopped Italian parsley 1 tbsp. extra-virgin olive oil Pure olive oil for frying 1 fresh lemon

2 ¾ cups chickpea flour
1/8 tsp. salt plus more to finish
2 tbsp. of finely chopped Italian parsley
1 tbsp. extra-virgin olive oil
Pure olive oil for frying
1 fresh lemon

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YouTube Video VVV5c3hOOVNzOHBDd3Z4VUpwS2J6YzRRLmRDYi1PSFlGV2dF

Panelle Chickpea Fritters (a-s)| From ' A TOMATO GROWS IN BROOKLYN'

David Ruggerio 69 views December 27, 2022 2:00 pm

12 oz. of butternut squash peeled, seeded, and cut into small cubes Salt and freshly ground pepper to taste 1 small white onion, finely minced 1 ½ tbsp. extra-virgin olive oil 12 oz. Carnaroli rice 4 to 5 cups hot chicken stock 3 tbsp. unsalted butter 2 oz. freshly grated Parmigiano Reggiano cheese 2 oz. hazelnuts, toasted and roughly chopped A good Balsamic Vinegar of Modena to taste ¼ tsp. of fresh thyme leaves (if you don’t have fresh, omit)

12 oz. of butternut squash peeled, seeded, and cut
into small cubes
Salt and freshly ground pepper to taste
1 small white onion, finely minced
1 ½ tbsp. extra-virgin olive oil
12 oz. Carnaroli rice
4 to 5 cups hot chicken stock
3 tbsp. unsalted butter
2 oz. freshly grated Parmigiano Reggiano cheese
2 oz. hazelnuts, toasted and roughly chopped
A good Balsamic Vinegar of Modena to taste
¼ tsp. of fresh thyme leaves (if you don’t have
fresh, omit)

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YouTube Video VVV5c3hOOVNzOHBDd3Z4VUpwS2J6YzRRLmJUdW5UakxFNWJv

Roasted Butternut Squash Risotto with Balsamic Vinegar (a-m)

David Ruggerio 112 views December 26, 2022 2:00 pm

For the spinach: 1 tbsp. extra virgin olive oil 4 cloves garlic, peeled and crushed whole 8 oz. baby spinach For the eggs: 8 large eggs 4 oz. burrata, thinly sliced (if unavailable, replace with Fior Di Latte mozzarella) 3 ½ cups marinara sauce (see pantry) ½ tsp. red pepper flakes Salt and freshly ground black pepper 2-3 tbsp. freshly grated Parmigiano-Reggiano 1 tbsp. Italian parsley, chopped A large loaf of your favorite Italian bread 2 tbsp. extra virgin olive oil 1 large clove of garlic; crushed and peeled.

For the spinach:
1 tbsp. extra virgin olive oil
4 cloves garlic, peeled and crushed whole
8 oz. baby spinach
For the eggs:
8 large eggs
4 oz. burrata, thinly sliced (if unavailable, replace
with Fior Di Latte mozzarella)
3 ½ cups marinara sauce (see pantry)
½ tsp. red pepper flakes
Salt and freshly ground black pepper
2-3 tbsp. freshly grated Parmigiano-Reggiano
1 tbsp. Italian parsley, chopped
A large loaf of your favorite Italian bread
2 tbsp. extra virgin olive oil
1 large clove of garlic; crushed and peeled.

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YouTube Video VVV5c3hOOVNzOHBDd3Z4VUpwS2J6YzRRLl9mbk5LbGJpQVQw

Oven Roasted Spicy Eggs with Spinach (b-m) | A TOMATO GROWS IN BROOKLYN

David Ruggerio 76 views December 25, 2022 2:00 pm

4 eggs 1 cup plus an additional ¼ cup of sugar 7 oz. of mascarpone 1 cup of all-purpose flour 1 tsp. of baking powder 5 medium pears, not too ripe (see sidebar at the end) ½ tsp. of ground cinnamon ¼ teaspoon ground ginger (optional) 10X powdered sugar to dust

4 eggs
1 cup plus an additional ¼ cup of sugar
7 oz. of mascarpone
1 cup of all-purpose flour
1 tsp. of baking powder
5 medium pears, not too ripe (see sidebar at the
end)
½ tsp. of ground cinnamon
¼ teaspoon ground ginger (optional)
10X powdered sugar to dust

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YouTube Video VVV5c3hOOVNzOHBDd3Z4VUpwS2J6YzRRLlRGcWwtMGZWbC1n

Pear Cake with Mascarpone |Recipe from 'A TOMATO GROWS IN BROOKLYN'

David Ruggerio 206 views December 25, 2022 1:10 pm

#shorts Hi! My name is David Ruggerio. Born on June 26, 1962, I'm one of the emerging Cook in the United States. I love travelling and it's what's my passion is to try out the foods of different countries, especially France and Italy. I welcome you to my official 'David Ruggerio' channel on YouTube. This channel is all about beautiful recipes, expert tutorials, fresh talent, wonderful food, and especially fun videos every week plus loads of your other favorite characters dropping by to say hello. PLUS this channel is about you too. Tell us what you want to see, what's cool and how we can do better and we'll talk straight back. Get involved and subscribe for the latest!

#shorts

Hi! My name is David Ruggerio. Born on June 26, 1962, I'm one of the emerging Cook in the United States. I love travelling and it's what's my passion is to try out the foods of different countries, especially France and Italy.

I welcome you to my official 'David Ruggerio' channel on YouTube. This channel is all about beautiful recipes, expert tutorials, fresh talent, wonderful food, and especially fun videos every week plus loads of your other favorite characters dropping by to say hello.

PLUS this channel is about you too. Tell us what you want to see, what's cool and how we can do better and we'll talk straight back. Get involved and subscribe for the latest!

0

YouTube Video VVV5c3hOOVNzOHBDd3Z4VUpwS2J6YzRRLkZEbzd0S0s5amZv

Mixed Berries Smootie Recipe

David Ruggerio 41 views December 19, 2022 2:00 pm

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