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You are here: Home / Archives for extra virgin olive oil

AGLIO E OLIO RECIPE – Neapolitan spicy spaghetti recipe & history

01/07/2018 by Filippo Trapella 10 Comments

Spaghetti Aglio e Olio is a traditional Neapolitan dish become a symbol of the Italian cuisine, thanks to its simplicity and deliciousness! This recipe is a poor variation of the classic Linguine with clams and was the only option for who couldn’t afford to buy richer ingredients. Beyond its modest origin, Spaghetti Aglio e Olio is a temptation to try: easy to make and tasty!AGLIO E OLIO RECIPE - Neapolitan spicy spaghetti with garlic and olive oil

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Filed Under: Faster Than 45 Mins, Food Story, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegan, Vegetarian Tagged With: extra virgin olive oil, healthy, italian, linguine, Neapolitan, olive oil, parsley, pasta, spaghetti, traditional, vegan, vegetarian

ITALIAN SAUSAGE MEATBALLS with tomato sauce and basil leaves

10/20/2014 by Filippo Trapella Leave a Comment

ITALIAN SAUSAGE MEATBALLS with tomato sauce and basil leaves

In Italy, meatballs (that we call “polpette”) are a classic Monday dish. In fact, originally the meatballs were made with the leftovers of the meat used for Sunday’s broth. Nowadays, meatballs are no longer made just to avoid throwing out leftover food, and we prepare them in many ways: with vegetables (eggplant is an excellent choice), meat (veal, beef or pork) or fish (especially cod and shrimp). Usually the balled mixture is fried and then simmered, although at times they area perfect street food, just fried and eaten on the go. Today we are going to prepare sausage meatballs, topped with a sauce made of tomatoes and fresh basil, without frying them so they are lighter. Given that the meat is very savory, I don’t add salt to either the sauce or the meatballs, and they are still very tasty. Your only regret will be not having prepared a few more!

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Filed Under: Entrées, My Authentic Italian Recipes, Recipes, Slow Cooked Tagged With: balled mixture, basil, best the next day, ciabatta, cornstach, egg, extra virgin olive oil, leftoers, meat, meatballs, milk, next day, olive oil, onion, paprika, parmigiano, pecorino, Polpette, sausage, sausage meatballs, tasty, tomato paste, tomato sauce, tomatoes

FRESH TOMATO PULP for dressing pasta, entrees and bruschettas

08/10/2014 by Filippo Trapella Leave a Comment

FRESH TOMATO PULP

The fresh tomato pulp is ideal for dressing pasta, entrees and bruschettas. Its fast and taste summer. You can prepare it  a day or two before, in order to speed up the preparation of the main course. I also use it on bruschettas,  with olives, capers and some finely chopped fresh onion.

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Filed Under: Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Sauces & Jarred Goods, Vegan, Vegetarian Tagged With: appetizer, bruschetta, dressing, dressing pasta, extra virgin olive oil, fresh tomatoes pulp, pulp, roma tomato, tomato, tomato pulp



























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