
Laura Pensiero of Gigi Trattoria
BY NIGHT, LAURA PENSIERO welcomes guests to the beautiful trattoria she and Gianni Scappin operate in Rhinebeck. By day, she uses her knowledge as a nutritionist (she’s a Registered Dietician)
ISSUE 20: JUNE-AUGUST 03
Cover:
Girl with watermelon (Zulia Gotay deAnderson)
Contents:
A blue hill in the valley. by Susan Yager
Locally grown: Putting it back. by Keith Stewart
Traditions: Goyitas pastelillos, approximately. by Marisa Elena Genna
Tastemaker: Laura Pensiero. a Valley Table interview
Fabulous farms, food and markets.
By the glass: Connoisseur in a cup. by Steven Kolpan
Kitchen garden: Beans. by Leslie Coons
Ronny, Jane and Wally. by Marianne Comfort
Living unplugged: Outside the big box. by Jeff Walker
Last call: Noted, with comment.
Good stuff: Plant a row; Dipping sauces; The Garden Conservancy’s Open Days program.
Letters
June-August 03 Events
Marketplace
Recipes:
Asparagus terrine with fresh goat cheese (Dan Barber / Blue Hill)
Pastelillos (Puerto Rican meat pies) (Marisa Elena Genna)
Tuna and white bean salad (Laura Pensiero)
Barley, grape tomato and feta salad (Laura Pensiero)
Guiltless summer burgers (Laura Pensiero)
BY NIGHT, LAURA PENSIERO welcomes guests to the beautiful trattoria she and Gianni Scappin operate in Rhinebeck. By day, she uses her knowledge as a nutritionist (she’s a Registered Dietician)
Dan Barber / Blue Hill Ingredients 3 bunches large asparagus 2 bunches flat-leaf spinach 3 tablespoons olive oil 3 ounces fleur de sel and pepper Westfield fresh goat cheese 3
Laura Pensiero, Gigi Hudson Valley Serves 4 Ingredients 8 ounces fresh tuna 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper 2 cups cooked (or rinsed and drained
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I’m not too proud to admit that cold, wintry days make me contemplate hibernation, but every time I venture outside my comfort zone I’m reminded that the Hudson Valley is
Hudson Valley Restaurant Week is back this October 28 to November 10!