philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
You are here: Home / Archives for onion

RIBOLLITA – Tuscan bread soup recipe & history – all you need to know!

09/18/2018 by Filippo Trapella Leave a Comment

The Ribollita is one of the most popular Italian bread soups. This historical recipe prepared in Tuscany since the Middle Ages, and came from the necessity to reuse the stale bead mixing it with the herbs and vegetables available in the garden: the result is simply delicious! To prepare an authentic Ribollita, Tuscan bread, Lacinato kale and beans are essential ingredients: a traditionally vegan delight!

RIBOLLITA - Tuscan bread soup recipe & history - all you need to know!

… read more! …

Filed Under: Appetizers, Food Story, My Authentic Italian Recipes, Recipes, Vegan, Vegetarian Tagged With: appetizer, beans, bread, bread soup, cabbage, cannellini, herbs, italian, kale, Lacinato, onion, parsley, pearl onion, pinto, ribollita, soffritto, soup, thyme, tomato, tomato paste, traditional, tuscan, vegan, vegetarian

PORTUGUESE CLAMS STEW RECIPE with chorizo and white wine sauce

01/23/2018 by Filippo Trapella 4 Comments

The Portuguese clams stew is a classic of the Lusitanian cuisine. The pairing with cured chorizo is surprisingly delicious, and the cilantro leaves give to this dish tasty a note of freshness!

PORTUGUESE CLAMS STEW with Chorizo and white wine sauce

… read more! …

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, Paleo, Recipes Tagged With: amêijoas, appetizer, chorizo, cilantro, clams, garlic, Lisbon, onion, Portuguese, seafood, stew, traditional

BBQ PORK FAJITAS marinated with beer and lime juice

08/22/2016 by Filippo Trapella Leave a Comment

This BBQ pork fajitas recipe is great for a feast with friends! I love this easy dish, it does at your barbeque a South American touch. Just marinate the meat a few hours in advance with lime juice, Mexican amber beer, herbs and spices. When the time comes, bring with you marinated pork in a cooler and grill it along with mixed bell peppers!

BBQ PORK FAJITAS marinated with beer and lime juice

… read more! …

Filed Under: Entrées, Gluten Free, Recipes Tagged With: amber beer, american, barbecue, bbq, beer, bell beppers, butt, herbs, lime, marinate, marinated, marination, meat, Mexican, mexican beer, onion, party, peppers, pork, recipe, seared, south, spices

CAPOCOLLO AND MINI SWEET PEPPER PASTA

07/03/2016 by Filippo Trapella 2 Comments

Capocollo is a classic cured Italian! This savory cut of pork is processed fresh or cured in several Italian regions. In this case, I prepared a great pasta with cured capocollo and mini sweet peppers. Oregano leaves give at the sauce a fresh flavor and balance the salty taste of the meat and chili pepper. Serve this dish hot with a sprinkle of ricotta salata.

Pasta with capocollo and mini sweet pepper

… read more! …

Filed Under: My Authentic Italian Recipes, Pasta, Rice & Co., Recipes Tagged With: capicola, capicollo, capocollo, coppa, italian, mini peppers, onion, oregano, pasta, quick, recipe, red, savory, sweet peppers

TOMATILLO GUACAMOLE with red onions

08/05/2015 by Filippo Trapella Leave a Comment

Tomatillo guacamole

The Guacamole is probably the most known Mexican recipe. The origin of this sauce is very ancient, and over the centuries has undergone many changes, and stimulated the creation of many variations starting from the original recipe. Today I propose you a version that provide for tomatillo instead of fresh tomatoes, as a very ancient Guacamole’s version requires. The sour taste of the tomatillo gives a surprising note, preserving the original flavor of the avocado. Try it on yourself, you’ll obtain a tasty and original Guacamole in a short time and little effort!
… read more! …

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, Paleo, Recipes, Sauces & Jarred Goods, Vegan, Vegetarian Tagged With: Americas, appetizer, atzec, avocado, cilantro, dip, fast, Guacamole, jalapeno, latino, Mexican, onion, paleo, quick, receta, recipe, sauce, serrano, sour, tomatillo, vegan, vegetarian

PULLED PORK ITALIAN WAY with red wine and rosemary

02/07/2015 by Filippo Trapella 1 Comment

Pulled Pork red wine

Pulled Pork is one of my favorite American recipes! The meat cooked for hours at low temperature is tender and creamy, its flavor is intense and fragrant and it is really easy to do: it is a perfect dish for a party with friends in the winter nights! Today, I propose an Italian way to prepare the Pulled Pork: braised in red wine with juniper berries, mixed peppercorns and fresh rosemary. To recall even more Italian descent, I suggest to replace the classic bun with a creamy Polenta flavored with Parmigiano Reggiano cheese and white pepper: it’s so tasty!

… read more! …

Filed Under: Entrées, Gluten Free, Slow Cooked Tagged With: american, braised, braised meat with red wine, carrots, crock pot, crock pot recipes, entree, italian, meat, onion, pork shoulder, pulled pork, recipe, slow cooker, slow cooker recipes, tender, wine

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!

… read more! …

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

SALMON TARTARE with champignon mushroom, celery and poppy seeds

08/28/2014 by Filippo Trapella Leave a Comment

SALMON TARTARE with champignon mushroom, celery and poppy seeds

There are days in which I just don’t feel like turning on the stove, does it happen to you too? If that’s the case, then here is a tasty, low-calorie, and super fast recipe (can’t get any better than that). I really enjoy tartare: classic tartare is made with beef, but if you don’t feel like meat you can prepare it with tuna or, as in the recipe I’ll show you, salmon! A healthy meal helps keep you in shape and in a good mood, but to be even safer, use first quality salmon which has just been defrosted. In Italy it is customary to accompany salmon and all river fish with mushrooms. I wanted to try something along the same lines and chose champignon mushrooms, seasoned with olive oil and left to marinate with the fish. Result? Excellent! Celery provides a crunchy note that will render it an even more delicious dish. To get the best results, cut the vegetables into very thin slices and season the tartare 5 minutes before serving.

… read more! …

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, Paleo, Recipes Tagged With: appetizer, celery, dough cutter, fast recipe, fish, fresh, lemon, mushroom, onion, parsley, poppy seeds, salmon tartare, spring onion, super fast recipe, tartare

TRADITIONAL ROMAN OXTAIL “ALLA VACCINARA”

08/16/2014 by Filippo Trapella 2 Comments

TRADITIONAL ROMAN OXTAIL "ALLA VACCINARA"

If you were lucky enough to visit Rome and eat in one of its many “trattorie” (Italian informal restaurants, Ed.), you’ll have noticed that the food experience is a visceral, rough and traditional one. The Roman cuisine has very ancient origins, but has been able to evolve at an equal pace with the discovery of new ingredients from other continents, such as cocoa and tomatoes. The queen of entrees is without a doubt the oxtail “alla vaccinara”, one of the most popular among Roman dishes and the pride of every self-respecting cook of the capital. Today I present you with a more traditional and rich recipe: a dish which is complex in flavors, elegant, but also full of history: a real treat!

… read more! …

Filed Under: Entrées, My Authentic Italian Recipes, Recipes, Slow Cooked Tagged With: carrot, celery, cocoa, entree, italian oxtail, meat, onion, oxtail, oxtail alla vaccinara, parsley, pine nuts, raisin, roman oxtail, stew, tomato, tomato pulp, trattorie, vaccinara



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress