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You are here: Home / Archives for pasta

HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

08/28/2019 by Filippo Trapella Leave a Comment

Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi. These simple and delicious little dumplings can be made “white” just with flour and cheese or enriched with minced greens. I particularly love the spinach and ricotta variation: here the recipe!

HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

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Filed Under: My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: dough, dumpling, easy, gnocchi, homemade, italian, pasta, primo, ricotta, sauce, spinach, tomato, vegetarian

CALAMARATA PASTA WITH SQUID SAUCE: traditional Neapolitan recipe

04/04/2019 by Filippo Trapella 2 Comments

Calamarata is one of the most loved Neapolitan shapes of pasta. These big Maccheroni are often paired with fish and seafood, and particularly with squids and tomatoes sauce that take its name from the pasta. Here the classic recipe of Neapolitan Calamarata!

CALAMARATA PASTA WITH SQUID SAUCE: traditional Neapolitan recipe

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Filed Under: Faster Than 45 Mins, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes Tagged With: Calamarata, calamari, fish, healthy, italian, Neapolitan, paccheri, pasta, primo, reicpes, sauce, seafood, squid, tomatoes, traditional

POMAROLA – Tuscan tomatoes sauce for pasta: my family recipe!

02/06/2019 by Filippo Trapella 5 Comments

Pomarola is the recipe of my childhood. An everyday sauce tossed with pasta that had been waiting for me back from school. Simple and delicious, with Tuscany roots like my mom’s family. Sauteed vegetables, blended with fresh tomatoes and basil leaves: easy, quick, and tasty!

POMAROLA - Tuscan tomatoes sauce for pasta: my family recipe!

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Filed Under: Gluten Free, My Authentic Italian Recipes, Paleo, Pasta, Rice & Co., Recipes, Sauces & Jarred Goods, Vegan, Vegetarian Tagged With: basil, gluten free, healthy, italian, oregano, paleo, pasta, pomarola, sauce, tomato, tomatoes, traditional, tuscan, vegan, vegetarian

PASTA FAZOOL (PASTA E FASUL) NEAPOLITAN RECIPE & HISTORY

02/01/2019 by Filippo Trapella 4 Comments

Pasta Fazool (called in Naples Pasta e Fasul) is a pillar of the Neapolitan cuisine. This recipe, created to feed the poorest part of the population, is incredibly rich in flavors and history: Its origin is ancient and comes from the Roman Empire, then modified during the centuries with new ingredients imported from Asia and Americas . In Naples, every family has its own recipe, with some changes, and the differences can cause some disputes.! Here the history of Neapolitan Pasta e Fasul, and two different versions: one with Cannellini Beans and fresh tomatoes, another one with brown beans and tomato puree.

PASTA FAZOOL (PASTA E FASUL) NEAPOLITAN RECIPE & HISTORY

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Filed Under: Entrées, Food Story, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegan, Vegetarian Tagged With: beans soup, borlotti, cannellini, healthy, italian, Neapolitan, pasta, pasta fagioli, pasta fasul, pasta fazool, pinto, traditional, vegan, vegetables

SICILIAN PASTA ALLA NORMA recipe and history – all you need to know!

08/10/2018 by Filippo Trapella 8 Comments

Pasta alla Norma is a classic pasta originating from the Sicilian city of Catania. A recipe simple in ingredients, eggplants, tomatoes, basil, garlic and Ricotta Salata, but so tasty and rich in history. The eggplants are deep fried, then tossed into a fresh tomato sauce along with the pasta and cheese. Here the recipe and legend of Pasta alla Norma!

SICILIAN PASTA ALLA NORMA recipe and history - all you need to know!

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Filed Under: Food Story, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: basil, caciocavallo, caserecce, cheese, eggplants, Fiood Story, italian, italy, norma, pasta, pecorino, ricotta, Scicily, Sicilian, tomato sauce, traditional, vegetarian, ziti

ADA BONI ARRABBIATA RECIPE – a signature chef variation with ham and cheese

07/29/2018 by Filippo Trapella Leave a Comment

Arrabbiata sauce is one of the most popular Italian recipes, in Italy as well as abroad. The dish is very simple and tasty, but I can bet the Ada Boni version is little know also at the majority of Italians. As the traditional Arrabbiata pasta is vegan, this historical version of Arrabbiata is for meat lovers. Diced prosciutto and tomato sauce match tastefully with the fresh taste of raw chili peppers. Abundant Pecorino cheese complete this Arrabbiata: a must to try!

ADA BONI ARRABBIATA PASTA - a signature chef variation with ham and cheese

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Filed Under: Faster Than 45 Mins, Food Story, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes Tagged With: Ada Boni, Arrabbiata, cheese, chili peppers, easy, fast, ham, historical, italian, italy, pasta, pecorino, peperoncini, prosciutto, quick, sauce, traditional

ARRABBIATA SAUCE RECIPE & HISTORY (penne all’arrabbiata) – all you need to know!

04/26/2018 by Filippo Trapella 6 Comments

Arrabbiata sauce pasta (penne all’arrabbiata) is one of the simplest Roman recipes, and so delicious! The secret of Arrabbiata is the balance between the freshness taste of tomatoes and parsley, and the extreme spiciness of Chili peppers. Even if traditional shape of pasta is Penne, this sauce pairs perfectly with almost all the kind of pasta. Penne all’Arrabbiata is excellent just cooked, but also yummy served at room temperature like a pasta salad. Here all the secrets of this classic dish and the traditional recipe!

ARRABBIATA SAUCE RECIPE & HISTORY penne all'arrabbiata - all you need to know!

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Filed Under: Faster Than 45 Mins, Food Story, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegan, Vegetarian Tagged With: Ada Boni, Arrabbiata, chili peppers, easy, garlic, italian, italy, pasta, penne, pepper, quick, Roman, Rome, San MArzano, sauce, spicy, tomato, traditional, vegan, vegetarian

PASTA FAGIOLI VENETIAN-STYLE RECIPE & HISTORY- all you need to know!

02/27/2018 by Filippo Trapella 2 Comments

Pasta Fagioli recipe is very popular in Italy, and every region owns its local variation. The Venetian version of the bean soup is one of the most ancient and rich in history. Traditionally the Venetian Pasta Fagioli is strongly linked with the annual ritual of the slaughter of the pigs. For centuries Pasta Fagioli has fed the farmers families, reusing the cheap cuts of pork. Nowadays, the Venetian Pasta a Fagioli is considered a classic of the Italian cuisine either in its traditional recipe and reinvented by famous contemporary Chefs. Here the recipe and history, don’t miss it!

PASTA FAGIOLI VENETIAN-STYLE recipe & history - all you need to know!

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Filed Under: Food Story, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Slow Cooked Tagged With: bay leaves, borlotti, cream, egg noodles, egg pasta, italian, italian cuisine, pancetta, pappardelle, parsley, pasta, pasta fagioli, pasta fazool, pork, potatoes, potatoes and beans, rosemary, trotters, Venetian

AGLIO E OLIO RECIPE – Neapolitan spicy spaghetti recipe & history

01/07/2018 by Filippo Trapella 8 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

GOULASH RECIPE HUNGARIAN STYLE (Magyar Gulyás) – all you need to know!

12/13/2017 by Filippo Trapella 4 Comments

The Hungarian goulash recipe is one of the most typical dishes of East Europe. About goulash I have a precise view, the first time I went in Hungary. It was the December of 1992, and I was traveling along with my parents. I remember distinctly two things: the freezing cold that wrapped Budapest in the Christmas time, and a hot, flavorful, hearty, stew came to my rescue! The goulash recipe has an ancient and fascinating story, started with the migration of the cows between the Hungarian steppe and the main East-European markets. A country recipe become a masterpiece of the comfort food culture! Here the history and the recipe.

GOULASH RECIPE HUNGARIAN STYLE - all you need to know!

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Filed Under: Entrées, Food Story, Gluten Free, Paleo, Recipes Tagged With: beef, comfort food, East-Europe, goulash, gulyas, Hungarian, Hungary, meat, noodles, pasta, potatoes, soup, stew, stock, traditional

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