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You are here: Home / Archives for capers

BAKED TOMATOES GRATIN ITALIAN-STYLE: authentic Mediterranean taste!

06/07/2018 by Filippo Trapella 2 Comments

This baked tomatoes gratin recipe is a classic Italian delish, and a fun way to feed your kids with healthy ingredients! By now, this dish is typical in all the Italian regions but mainly traditional in Southern Italy. The filling may vary depending on the local cuisines and family traditions: today, I prepared an Apulian variation of baked tomatoes, but as usual, follow your taste and make your own stuffing!

BAKED TOMATOES GRATIN ITALIAN-STYLE: authentic Mediterranean!

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Filed Under: Appetizers, My Authentic Italian Recipes, Recipes, Sides, Vegan, Vegetarian Tagged With: anchovies, appetizer, Apulia, baked, bread, capers, cheese, gratin, italian, Mediterranean recipes, side, Southern-Italy, stuffing, tomatoes, vegan, vegetables, vegetarian

MEDITERRANEAN STEAK TARTARE with sun-dried tomatoes and fresh parsley

04/03/2018 by Filippo Trapella 2 Comments

Steak Tartare is a classic recipe in many cuisines, from Europe to Levantine countries. Probably the most famous Tartare originates from France (here the recipe), but to season raw meat the sky is the limit! Here a particular Tartare made with the typical Mediterranean flavors!

MEDITERRANEAN STEAK TARTARE with sun-dried tomatoes and fresh parsley

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Filed Under: Appetizers, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes Tagged With: appetizer, capers, italian, lemon, meat, Mediterranean, olive oil, raw, sun-dried tomatoes, tartare

CAPONATA CATANESE – Sicilian appetizer with eggplants and bell peppers

01/25/2018 by Filippo Trapella 2 Comments

The Caponata Catanese is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Catanese is the adding of red and yellow bell peppers. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.

CAPONATA CATANESE - Sicilian appetizer with eggplants and bell peppers

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Filed Under: Appetizers, Gluten Free, My Authentic Italian Recipes, Recipes, Sides, Vegan, Vegetarian Tagged With: appetizer, bell peppers, capers, Caponata, Catanese, eggplants, gluten free, olives, Sicilian, side, traditional, vegan, vegetables, vegetarian

SALMORIGLIO TUNA STEAK RECIPE ON THE BOAT: eating with a Sicilian fisherman!

09/28/2017 by Filippo Trapella 2 Comments

This Salmoriglio tuna steak recipe hides the story of a fantastic day on the Island of Favignana, in Sicily. Last June my wife Caterina and I spent a few days on the Aegadian Islands. One day we have been so lucky to have a day on the boat of the famous Italian fisherman Gioacchino Cataldo. Gioacchino has been a pleasant guide bringing us to explore the Island and cooking for us this delicious tuna steak recipe. On the contrary of the classic Salmoriglio marinate, the seasoning is made directly in the pan. The tuna is quickly seared on both sides, then seasoned with lemon juice and oregano: a simple, quick, and tasty recipe!

SALMORIGLIO TUNA STEAK RECIPE ON THE BOAT: eating with a Sicilian fisherman!

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Filed Under: Entrées, Faster Than 45 Mins, Food Story, Foodie Travels, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes Tagged With: capers, fisherman, garlic, glutenfree, healthy, lemon, olive, paleo, sailor, salmoriglio, seared, Sicily, steaks, tuna

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

03/02/2017 by Filippo Trapella 4 Comments

Pasta Puttanesca recipe is a daily dish in Italy; easy and tasty! This recipe was created in Naples, but Rome is proud of a variation become as traditional as the Neapolitan version. The Roman Puttanesca sauce require anchovies, and Pecorino Romano, and oregano instead of parsley: absolutely a must-to-try! If you prefer to stay in the tradition eating an amazing vegan Italian dish, go with Neapolitan version!

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

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Filed Under: Faster Than 45 Mins, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegan, Vegetarian Tagged With: anchovies, capers, fish, healthy, linguine, Naples, Neapolitan, olives, pasta, penne, puttanesca, recipe, Roman, Rome, sauce, spaghetti, traditional, vegan

TUNA PASTA with olives, capers and tomato sauce

04/28/2016 by Filippo Trapella Leave a Comment

Tuna pasta is one of the most famous Italian comfort food! There are several version of this recipe. Today I prepared it with tomato sauce, capers and black olives. The most important think to prepare a tasty tuna pasta is add the canned fish just 5 minutes before toss and serve. Even if the sauce is perfect just cooked, the day after will be even more tasty! Just prepare the sauce one day in advance and toss with the pasta just before eating.

TUNA PASTA with olives capers and tomato sauce

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Filed Under: Faster Than 45 Mins, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes Tagged With: basil, capers, cmfort, cooking, easy, food, italian, italy, oil, olives, pasta, penne, preserved, quick, sauce, tasty, tomato, toss, tuna

Spaghetti with sun dried tomatoes sauce pesto

01/19/2016 by Filippo Trapella Leave a Comment

Are you looking for a “sunny” recipe easy to prepare in winter as well? The sun dried tomatoes sauce is perfect! This easy recipe is great with spaghetti. Crispy bread crumbs give at this dish an authentic taste of Southern-Italian tradition!

Spaghetti with sun dried tomatoes sauce pesto

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Filed Under: Faster Than 45 Mins, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes Tagged With: black olives, bread crumbs, capers, cheese, conserved, cuisine, food, italian, italy, pasta, pecorino, preserved in oil, ripe olives, Sicilian, Sicily, southern, spaghetti, sun-dried tomatoes, sunny, tomatoes, tradition, winter

ITALIAN CHICKEN STEW WITH BELL PEPPERS – pollo ai peperoni

09/09/2015 by Filippo Trapella 2 Comments

ITALIAN CHICKEN STEW WITH BELL PEPPERS - pollo ai peperoni - philosokitchen.com

 September, here we are … the stew’s season is starting! For these first days of Fall, I propose you a classic Italian chicken stew, winking to just gone summer time (yeah, I’m feeling nostalgic…), with bell peppers, black olives and pickled capers. This traditional dish, transmits all the flavors of the southern Italian farms. I fried peppers as Sicilian way, and I cooked the chicken in the same oil, with a tasty tomato and basil sauce. To prepare this recipe I strongly suggest a dutch oven with enamel interior: Your stew will be a resounding success!

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Filed Under: Entrées, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Slow Cooked Tagged With: bell peppers, capers, chicken, croc, dutch oven, fried, italian, olives, peppers, pot, slow cooker, stew, sweet peppers, traditional

WASABI GREEN SAUCE with parsley and soy sauce

09/08/2014 by Filippo Trapella 2 Comments

WASABI GREEN SAUCE with parsley and soy sauce

In preparing this particular sauce, I was inspired by the classic Italian green sauce recipe (salsa verde).  We use this sauce to accompany Piedmontese boiled meat and Tuscan offal. I needed something that would work well to accompany both fish and meat. So I eliminated the bread to lighten the sauce and added wasabi, to give it a more fresh and pungent taste. Try it cold, but not ice cold, and if you can, use a mortar leaving the mixer tightly locked in the cupboard!

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Filed Under: Faster Than 45 Mins, Recipes, Sauces & Jarred Goods Tagged With: anchovie, capers, egg, green sauce, green sauce recipe, hard-boiled egg, italian, Italian green sauce, parsley, salsa verde, soy sauce, wasabi, yolk

GREEK VEAL SCALOPPINE with fresh tomato pulp, feta cheese and kalamata olives

08/22/2014 by Filippo Trapella Leave a Comment

GREEK VEAL SCALOPPINE with fresh tomatoes pulp, feta cheese and kalamata olives

This dish remind me of my days in Greece: The white-washed houses, the deep blue of the sea and the pale and spiced yellow of Retsina wine. when I returned I brought home the colors and flavors of the Peloponnese and I created a variant of the veal scaloppine with what I had left in my suitcase : Kalamata olives, fresh tomatoes, oregano, capers, feta cheese. The result was great, and I toasted to the many ingredients that are common to Italy and Greece!

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Filed Under: Entrées, Faster Than 45 Mins, Recipes Tagged With: capers, cheese, cornstach, entree, feta, fresh tomatoes pulp, garlic, grece, greek, italian, kalamata, meat, olive oil, oregano, scaloppine, scaloppine recipe, scaloppini, spring onions, summer, tomatoes pulp, veal, veal scaloppine

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