Recipes for an Italian Easter feast

Andrew Cotto, the editor-in-chief of Appetito, joins New York Living to share some recipes for a delicious Italian feast you can prepare for Easter.

Yes, see the stock. They got some stuff happening at Lincoln Center. All the things you in the present. Oh, yes. And a quick look at the future Sunday. >> Is ISIS You’re celebrating with Ali CS. I’m celebrating with the Mets. Most of you

Will be celebrating at home and maybe want to make a delicious Italian feast. Why want literally? I was going to get a and recalled toes. The editor-in-chief of a Petito a digital platform and said okay to Italian food and drinks

Sounds marvelous joins us live this morning. Welcome to New York living. Thank you for having Thrilled. Oh, man. How are you? Where are you going celebrating Easter? I’ll be home in Brooklyn with my family. Have 2 things actually mail. Not much. You guys. Just

Some of the trial run. I was which we can’t try because it’s just going to it’s back into highway and freezing its And I think the staff of that happening now. now they will literally with the building okay.

>> We’ve got to start with the Indy course. What do you have for us today? I like the sort far some things out. This is made for me by my house and they’ll see element hearty on 3rd Avenue in Bay I guess I

Probably put together. Myself would take about 8 so I pay for It goes to Paris to disperse a call from unit Excellent way to start to get your appetite going if we move on to the main court leaving. But, you the thing is I could

Make a meal of an impasse. The telling pass delicious line. So I have to pace myself. chocolate on this as well talking on the The kids talk cheese. But I love to have the cheese her cured meats. some peppers. You know, I’m going

To do having all I I and you know, we’d be remiss if we didn’t also try to me that, because he said you have to have to me at that. The projectile road. I’m talking the food enough. Thank you for

Making. are going to the bus what a is what you have brought. Indicative of traditional Italian Easter to request it’s it’s it’s rooted in that for sure. So that magazine were really championing reason tell you food, at least we

>> It’s a robot inspired Glam in Rome is classic potatoes, the peace and pension, which will make it a minute. The Fed on our salad, of course, right? That’s very, very room. And I kind of elevated. I like think whole and so what I did

For the slam here is I had it. But a flight by my butcher in Bay But you’re in Anthony Shots, Anthony and the butterfly did for me to let your butchers to work for you. Let your fish prepared to work

For you. Let your pals and the element hard to work for Make your life easier. I stuffed it down pesto. Or you don’t and roasted red pepper. It’s okay. Wow. Rolled it. >> Tied. It the last night. with a lot of work on you. up

With us little figure. Rose. There’s really is paired with the potatoes, which are roasted in duck fat. I I could eat that every that stuff. I So. You buy this at the butcher you, but it’s where are you going to get? You put

It in the oven at what and for how long it went in the oven at 4.50, for about an hour, an hour of his different I believe you got to calibrate a baby. Let’s keep an eye on this because she likes to get

Hot That could them. >> All right. I like this business. All this. >> Meat and potatoes and duck fat and salt. It goes great with with the fennel and your is going to keep about fresh and goes great with the wind.

Of course we’re drinking with the media were drinking. I’m some kind classic. You know what? You put a little salad on a plane with a little cell is now asking for us. Andrew Alex just turned over a new citrus leaf. I She she like I

No longer discriminate against any citrus at this point best with >> you know, all extra virgin olive oil. There’s no vinegar because the action comes from the oranges. lot of called Michelle on show. I know I’m a

She is also a chef. I’m a good cook young, say. get some things in there. Alright. >> Know how you prepare show you just a little bit of olive oil. That listen to that. So there was time you say you’re

Just a writer, but you just we’ll get that Sauce Really chef. You know, classic That’s OK. So what happens when this with the pinch >> I took French, and some white onion and mentioning any doubt rendered the pinch at it.

>> But the fact he is out of it, OK? But the onions in the fast the cooking and the fact the night, Austin, >> the peace with your first piece with news of Frozen Pay for better than Fresh peas mission. Blanche first, you

Don’t throw in salted water and shot him in cold water but frozen peas it. Heated up little bit for cycling. he’s everybody drinks and season, the even that trying do so. I understand that you very think about haleigh and food as the

Social wellness, which I you don’t hear a lot about >> What look at the phone having right now. Yes, we’re This is and we just We’d be having fun anyway. I’m sure. But like the fact that we’re talking the kind food that

Makes me happy, yes, if you have really, really good And and I I truly with the consumption of high quality food Wright repaired by you by someone who cares, right and sharing that with people that that that just your whole life, Provides wellness, right

What? But it’s my church. That’s what makes me And I think that we should really champion and appreciate it and practice it more. >> should we should not be having dinner of ourselves with her phones OK on that is a variance. Highland. We have

To cook this for until we could get a though. That is the that I sit All right. Let me have that play. I’m going to give you some each. Do we have any food events coming up this week? We do not merely

Sought as well as my job as the editor-in-chief and co-founder People magazine. I’m food editor of the Brooklyn Eagle. >> The venerable newspaper from Brooklyn excuse uses earned. And we have unique more like. >> so Seattle 3.20, court street in Carroll Gardens.

I’ll getting my lecture about telling food is inspiration for my writing. So tell your food is my muse. I and I’m going to be talking the people there who come. Hopefully you’ll come. tickets are available at the Brooklyn Eagle website

>> the event, And we’re going have a four-course wind so field. talk about how Italian food may need maybe to a writer. >> That I would love to be that this is great. This is fresh in This panel Thank