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RABBIT CACCIATORE (Coniglio alla Cacciatora) Northern-Italian style

11/12/2019 by Filippo Trapella Leave a Comment

The Rabbit Cacciatore is one of the most popular ways to make an authentic rabbit stew. In Italy, the Cacciatore technique, is present in almost all the regional cuisines, with different variations depending on the traditions and the most used ingredients region by region. Here a typical Northern-Italian Rabbit Cacciatore, pan-roasted and braised along with red wine, mushrooms, tomato sauce, and juniper berries: delicious!

RABBIT CACCIATORE (Coniglio alla Cacciatora) Northern-Italian style

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Filed Under: Entrées, Food Story, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Slow Cooked Tagged With: braised, Cacciatore, italian recipes, juniper berries, mushrooms, pan-roasted poultry, Pollo alla Cacciatora, rabbit, rosemary, slow cooked, tomato puree, wild game

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! 

ITALIAN TORRONE SEMIFREDDO with chocolate chunks

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Filed Under: Desserts, Faster Than 45 Mins, Gluten Free, Recipes, Vegetarian Tagged With: chocolate, dessert, family, family recipes, gathering, gelato, ice cream, italian, italian recipes, mom, nougat, semifreddo, torrone, vanilla

ROASTED CHESTNUTS RECIPE (caldarroste)

11/11/2015 by Filippo Trapella 3 Comments

ROASTED CHESTNUTS RECIPE caldarroste

November: it’s time for “caldarroste”! Wait a minute, what does it means “caldarroste”?! Well, “caldarroste” is the name of the Italian roasted chestnuts. Oh men! The roasted chestnuts recipe is one of things that most remind me of the Italian winters! When winter comes, in many places around the Mediterranean basin, from Portugal to Turkey,  the hawkers set their large braziers around the edges of the squares, and they roast a huge quantity of chestnuts. In Italy, traditionally we use to eat chestnuts as a sneak in the Sunday  afternoon, wandering through the streets of the city centre, or around the table with our friends, drinking a glass of “vino novello” on vacation time.

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Filed Under: Desserts, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Vegan, Vegetarian Tagged With: appetizer, autumn, caldarroste, caldarroste recipe, fall recipes, holidays, italian recipes, roasted, roasted chestnuts, thanksgiving appetizer, thanksgiving snack, winter recipes

PACCHERI (TRADITIONAL MACARONI) with pork belly and baby artichokes

03/04/2015 by Filippo Trapella 2 Comments

pasta paccheri with baby artichokes and pork bellyThe Paccheri are a kind of macaroni typical of Naples: If you’ve never tried them, I recommend you do it as soon as possible! The large size and thickness of this pasta call a rich and intense sauce: to prepare this, today I bring you a ride from Naples to Rome, relishing my Paccheri with ingredients that wink to the Italian capital city. The Paccheri are a delight for those who love the taste of pasta, which is very persistent in every bite. To counter the “bullying” of the Paccheri, I suggest you a tasty “big shots” dressing with fresh pork belly, artichokes and pecorino romano cheese.

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Filed Under: Faster Than 45 Mins, Pasta, Rice & Co., Recipes Tagged With: artichokes, artichokes recipes, baby artichokes, fast recipes, italian, italian chesse, italian recipes, macaroni, Naples, paccheri, pecorino, pecorino romano, pork belly, pork belly recipes, Rome, southern, traditional pasta

LENTIL AND GREEN PEA SOUP with bread croutons

02/24/2015 by Filippo Trapella Leave a Comment

lentils and peas soup with diced toasted bread

Tired of the winter? In this case, it’s time for a dinner that will warm your soul and your palate! The lentil and green pea soup is a classic of the peasant cuisine. I really like to prepare it during the last days of winter: its warmth comforts me and green peas remind me that the  spring is coming! In this case, I served the soup with crispy croutons, but if you prefer add rice, pearl barley, or spelt, cooked in the vegetable broth along with the vegetables.

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Filed Under: Appetizers, My Authentic Italian Recipes, Recipes, Salads, Vegetarian Tagged With: croutons, italian, italian food, italian recipes, lentil, lentil and green pea soup, lentil soup, lentils, recipe, soup, vegetable, vegetarian, vegetarian soup, winter, winter recipes



























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