gathering Archives - philosokitchen

CASTAGNACCIO RECIPE – Tuscan style chestnut flour cake

11/19/2017 by Filippo Trapella 20 Comments

Castagnaccio is a super famous Italian chestnuts flour cake, traditional in several regions with some variations. Thanks to its ingredients, easy to find in the Italian woods, in the past, this recipe was particularly popular among the poor people. Today, I made the Tuscan variation of Castagnaccio with walnuts, pine nuts, and raisin. This cake is very easy to prepare: just 10 minutes for the batter and 40 minutes in the oven. A classic winter recipe from Italy ready for you: vegan, healthy, and tasty!

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POMEGRANATE STEAK TARTARE with ginger juice and poppy seeds

10/22/2017 by Filippo Trapella Leave a Comment

Pomegranate steak tartare is a variation of the classic recipe: fresh and merry! I love serving this particular beef tartare as an appetizer of my gatherings: at Thanksgiving or the Christmas dinner is always a success!

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SMOKED SALMON TARTINE with asparagus butter and crumbled almonds

12/06/2016 by Filippo Trapella Leave a Comment

Smoked salmon tartine is a classic recipe for party and gatherings! Today I paired salmon with fluffy asparagus whipped butter and finished with crumbled almonds. My choice for these tartines is delicious rye bread, but it is possible prepare the smoked salmon tartine with any bread you prefer!

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ITALIAN TORRONE SEMIFREDDO with chocolate chunks

11/09/2016 by Filippo Trapella Leave a Comment

Italian Torrone Semifreddo is a dessert that I remember on my mom’s table since I was a baby. Italian nougats nuggets and chocolate chunks enrich this tasty and creamy vanilla semifreddo. My suggestion for this recipe is hard Torrone. If you prefer the soft Torrone, the result will be less crunchy, but delicious as well. This recipe is perfect for any gathering with family and friends!

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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!”

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CIPOLLINI ONIONS braised in red wine

11/25/2015 by Filippo Trapella Leave a Comment

The cipollini onions braised in red wine is a classic recipe combined with strew, steaks or eggs recipes. I love prepare them for family feasts, everytime the cipollini are a success! To prepare the cipollini onions brased, I suggest to make a wine reduction before starting, the wine sauce will be more tasty and flavourful!

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