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You are here: Home / Archives for Easter

HOMEMADE LIMONCELLO ITALIAN RECIPE AND HISTORY – ready in 3 days!

12/19/2016 by Filippo Trapella 63 Comments

Homemade Limoncello is a recipe very easy to prepare, a must for any Italian festivity! Even if, the traditional method needs a long time for the infusion, scientifically the taste of this delicious Italian after-dinner spirit made with lemons will be perfect in just three days! 

HOMEMADE LIMONCELLO ITALIAN RECIPE - ready in 3 days!

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Filed Under: Food Story, Gluten Free, My Authentic Italian Recipes, Paleo, Vegan, Vegetarian Tagged With: after-dinner, Capri, christmas, digestif, digestive, Easter, italian, italy, lemoncello, limoncello, Sorrento, spirit, sugar, traditional

FRIED LAMB CHOPS in traditional Italian batter

10/18/2016 by Filippo Trapella 2 Comments

Fried lamb chops recall my childhood: In Bologna, my hometown, Easter means fried lamb! Even today, I can still see my granny’s hands poaching the meat into the eggs and heavy cream mixture. I can hear the sizzle of the peanuts oil and smell the fragrance of frying chops filling out any space of the house. I have never been bored of this dish! It is so tasty and full of fun, a feast of sensations. The crisp of the golden crust covering a secret of spiced meat, the sour taste of the lemon juice, the permission to eat directly with my hand, a joy forbidden with almost all other courses, so yummy!

FRIED LAMB CHOPS in traditional Italian batter
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Filed Under: Entrées, Faster Than 45 Mins, My Authentic Italian Recipes, Recipes Tagged With: batter, Bologna, chesse, Easter, easter recipes, eggs, fried, fried lamb, fry, italian, italy, lamb chops, lamb rack, parmigiano, recipes, traditional

FRIED ARTICHOKES (carciofi alla giudia)

03/23/2016 by Filippo Trapella 2 Comments

Fried artichokes is a classic recipe in Rome. This is one of the most popular Roman dish, prepared since XVI Century in the restaurants located inside the Italian capital historic center. Originally, the fried artichokes (named “carciofi alla Giudia” in Italian) were prepared for Easter gatherings, but currently they are served daily from November to April. The artichokes are fried in two times with different temperatures. Thanks to this method, the artichokes will be well cooked and crispy! Traditionally, the artichokes used for this recipes are called “mamma romana”: a local artichoke famous to be very tender and without hairy heart. To make this dish, today I choose the baby artichokes: thanks to its tenderness, it is perfect for this recipe! Serve the fried artichokes as appetizer or aside meats, eggs or fried seafood. A suggestion: prepare more fried artichokes you think are enough, because they will finish as fast as your guests can say “one more, please!”

FRIED ARTICHOKES (carciofi alla giudia)

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Filed Under: Appetizers, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Vegan, Vegetarian Tagged With: aby, appetizer, artichokes, classic, dinner, Easter, fried, gathering, Giudia, gluten free, italian, italy, kippur, party, recipe, recipes, vegan, vegetarian



























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