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CHICKEN CACCIATORE ITALIAN STYLE – pollo alla cacciatora

09/09/2016 by Filippo Trapella 1 Comment

Chicken cacciatore, is one of the most popular Italian recipes. Named “pollo alla cacciatora”, this recipe is prepared with some little differences in almost all the regions of Italy. I like sear the chicken reduced into pieces before slowly cook it into a fresh tomatoes sauce. Garlic, rosemary and give at the meat a delicious flavor. Even if it’s possible braise the meat with white wine, I suggest baste with red wine in order to make the taste of the sauce bold!

CHICKEN CACCIATORE ITALIAN STYLE - pollo alla cacciatora

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Filed Under: Entrées, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Slow Cooked Tagged With: bread, cacciatora, chicken cacciatore, entree, garlic, italian, italian entree, italian sauce, italy, meat, pollo, rosemary, sauce, saute, seared, slow cooked, tomato

RISOTTO MILANESE history and recipe (Italian saffron rice)

12/07/2015 by Filippo Trapella Leave a Comment

 

RISOTTO MILANESE recipe and history

The risotto Milanese is pillar of the Northern Italian cuisine, whose origins are lost in history and legend. The delicate flavor of saffron is combined with the sweet taste of beef marrow bone. Butter and grated Parmigiano Reggiano blend perfectly with the starch rice. The result is a creamy risotto with grains perfectly cooked, but still firm (al dente).

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Filed Under: Faster Than 45 Mins, Food Story, Gluten Free, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes Tagged With: butter rice, carnaroli, creamy rice, entree, italian, italian entree, Milanese risotto, Milanese risotto recipe, rice, risotto, risotto rice, saffron, Vialone Nano

VEGETARIAN STUFFED ZUCCHINI with potatoes, shallots and goat cheese

10/30/2014 by Filippo Trapella Leave a Comment

stuffed zucchini

For me, born and raised in Bologna, stuffed zucchini are part of the tradition. This vegetable came in Europe from America, as a consequence of Cristoforo Colombo travelling, and was quickly introduced in the tradition of Italian cuisine. For centuries, stuffed zucchini were prepared with the leftovers of meat to provide a dish full of vitamins and protein. Here, I suggest a vegetarian version, filled with tasty goat cheese, coriander seeds, potatoes and shallots. Stuffed zucchini can be prepared either “lying” or “standing”, but I personally prefer the second option. Do not dig totally the zucchini, in order to preserve a base that will prevent leakage of the filling.

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Filed Under: Entrées, Gluten Free, My Authentic Italian Recipes, Recipes, Sides, Vegetarian Tagged With: coriander, coriander seeds, egg, entree, filling potatoes, goat cheese, italian entree, italian stuffed zucchini, parsley, stuffed zucchini, stuffed zucchini recipe, vegetarian entree, vegetarian stuffed zucchini, zucchini



























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