Fiore and brother Mario are featured on the MSN.com travel program “Re:Discover”, which gives an insider’s view of the great cities of America! Check out some of my favorite spots in the Emerald City and beyond in the short video entitled “Family Ties” at:
20 July 2017
Fiore Pignataro has received a Green Genius Award for 2016 Listing Agent of the Year by The Master Builders Association's Built Green program! The award is given to the listing agent with the "most green home transactions and most impactful marketing" and who "demonstrates critical market intelligence". Over the past few years, Fiore has worked with a handful of builders who follow sustainable building practices. In the lead up to the 4th Annual Green Genius Awards on September 13th, 2016, Fiore was interviewed about sustainability and marketing for the Built Green Conference blog. Here is a link to that interview:http://www.greencanopy.com/blog/the-pnw-is-the-hub-of-greener-living-thanks-to-these-geniuses
Please join me at these two great summer events hosted by Windermere! Let me know when you will be there and I will keep an eye out for you! Thanks a lot and please let me know how I can help you in any way!
WINDERMERE SUMMER SPLASH, SATURDAY, AUGUST 19!
WINDERMERE EASTLAKE FREE SHREDDING EVENT, SATURDAY, AUGUST 26!
WINDERMERE SUMMER SPLASH, SATURDAY, AUGUST 19!
02 November 2016
What a total blast it was to share with YOU Spaghetti alla Puttanesca, my signature dish, on live TV Saturday, November 11th, 2014! "KCTS 9 Cooks: Pasta, Rice, and Grains" was the latest installment of KCTS 9's viewer-led cooking show, and it was so cool to have been a part of it. Check it out via the link above.
This quintessential Southern Italian "soul food" dish is a bold and saucy and pairs perfectly with big Italian red wines. While a majority of my cooking comes directly from home chefs such as Grandma Carm, Grandpa Rossetti, Nana, Pop, Grandma and Grandpa "P" and my dear parents Marianna and Fiore, this fiery concoction is all mine. This dish is the culmination of their method, style and love in the kitchen, as reflected through me. I really don't use exact measurements with this recipe (though I offer you some here), so feel free to follow your whimsy a bit; a little extra red pepper here or a little extra oregano there won't hurt! As always, let me know if I can help you with this in any way! Buon appetito e cent'anni!
1. Chop or mince in a garlic press 6-8 cloves of garlic. Sauté in 1/4 cup olive oil until translucent but not browned in a wide, flat pan.
2. Puree one 28 oz. can of tomatoes. Add to garlic and bring to a simmer over low-med. heat.
3. Add 1 tsp. fresh ground pepper, 1 plus tsp. red pepper, 1/3 cup coarsely chopped oil-cured black olives, 1 tin of anchovies (patted dry of oil), 3 tblsp. capers, 1 plus tblsp. oregano and simmer over low-med. for 10-15 min.
4. Cook 1 lb. spaghetti “al dente”, that is, a little on the firm side
5. Add “al dente” spaghetti to the sauce and let simmer with 3 tblsp. chopped parsley until dish melds together (1-2 min.).
6. Serve immediately with grated Romano or Parmigiano and a hearty red like Barolo, Barbaresco, or Brunello di Montepulciano.
01 November 2016
When your brother is a fishing nut, good things come your way in the form of rich adventures in the kitchen and on the dinner plate! This fall, Mario hooked into a couple hundred pounds of tuna off of the Washington coast. What to do with piles of albacore? We came up with many options - poke, sashimi, ceviche, and seared in spices - but my favorite is poaching it in olive oil. The final product matches the delicious, top-shelf Italian and Spanish tuna canned in olive oil. This preparation works great as the signature protein of a classic Salad Nicoise (see recipe below) or worked into red sauce with spaghetti.
Here is the link to the recipe:
From the Chef
Salade Niçoise du Fiore
As I was researching this favorite dish—Niçoise Salad, an untiring testament to deliciousness—my coworker looked over my shoulder and wondered aloud, “Fiore, I am surprised you need to look up that one!” In truth, I do more or less know this dish, having enjoyed it endlessly along the Italian and French Riviera. But as I enjoy doing, I huddled up with some trusted, go-to online resources—Saveur, Ina Garten, Julia Child, Food Network, Epicurious, The Naked Chef—and crosschecked my recipe. Sure enough, their versions confirmed in essence the same delectably fresh statement of Mediterranean love on a salad dish! Bon Appetit!
For the Salad. Arrange on 4 plates or one large platter 1 head cleaned bibb lettuce. Then top with the following ingredients:
1 lb. small new potatoes, boiled until tender
1/2 lb. haricot verts, blanched
3/4 lb. the very best tomatoes you can find, halved
8 small radishes, trimmed and thinly sliced
1/2 cup black Niçoise olives
4 hardboiled eggs, quartered
One 2 oz. tin quality anchovies
2-3 cans (8-12 oz. total) high quality tuna in olive oil
(I have a GREAT recipe for preparing your own from fresh tuna steaks—visit CasaFioreOnline.com for the recipe!)
Optional: Thinly sliced shallots or onions; boiled beets, pealed and sliced; thinly sliced cucumber
For the Dressing. This is from Savuer and I really like it.
Mince 1 clove of garlic on a cutting board and sprinkle heavy with kosher salt. Using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in 1/3 cup olive oil, 2 tbsp. lemon juice, 1 tbsp. Dijon mustard, 1 minced shallot, and salt and pepper to taste. Now drizzle over salad and enjoy!