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You are here: Home / Archives for pine nuts

SICILIAN CAPONATA: history and 4 traditional recipes – all you need to know!

04/17/2018 by Filippo Trapella 17 Comments

The Sicilian Caponata recipe is one of the most popular Italian appetizers, and so rich in history. Tasting this recipe means discovering the real soul of the island and all the Greek, Arab, Spanish, and French influences into the Sicilian cuisine, due to the several occupations over the centuries.In Sicily, the official Caponata variations are 37, and even more the family recipes! Here the history of Sicilian Caponata and the 4 most popular recipes.

SICILIAN CAPONATA: history and 4 traditional recipes - all you need to know!

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Filed Under: Appetizers, Food Story, Gluten Free, My Authentic Italian Recipes, Recipes, Sides, Vegan, Vegetarian Tagged With: appetizer, bell pepper, bruschetta, Caponata, celery, dried fruit, eggplant, food, gluten free, italian, italy, Palermitan, pine nuts, Sicilian, Sicily, side, story, vegan, vegetarian

PALERMITAN CAPONATA RECIPE – traditional Sicilian appetizer

02/15/2018 by Filippo Trapella 12 Comments

Palermitan Caponata recipe is probably the most worldwide famous Sicilian Caponata. This sweet and sour appetizer had been originally served as side dish, and paired with grilled Mahi Mahi. The Palermitan Caponata recipe is prepared into two different variations: the first one simpler in ingredients, the second enriched with pine nuts, raisin, and roasted almonds. Here the traditional recipe of Palermitan Caponata!

PALERMITAN CAPONATA - traditional Sicilian appetizer

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Filed Under: Appetizers, Gluten Free, My Authentic Italian Recipes, Recipes, Sides, Vegan, Vegetarian Tagged With: appetizer, Caponata, eggplant, gluten free, Palermitan, pine nuts, Sicilian, side, traditional, vegan, vegetables, vegetarian

CASTAGNACCIO RECIPE – Tuscan style chestnut flour cake

11/19/2017 by Filippo Trapella 32 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!

CASTAGNACCIO RECIPE - Tuscan style chestnuts flour cake

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Filed Under: Desserts, Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Vegan, Vegetarian Tagged With: cake, Castagnaccio, chestnut flour, chestnuts, christmas, dessert, gathering, gluten free, healthy, italian, italian dessert, pie, pine nuts, raisin, sweet, Thanksgiving, traditional, tuscan, vegan, vegetarian, walnuts

PESTO GENOVESE with green beans and potatoes (pesto avvantaggiato)

03/28/2017 by Filippo Trapella Leave a Comment

Basil pesto is a must of Genovese cuisine (click here to read the recipe and history). People from Genoa are very proud of this tasty recipe and admit just a few variation. The most famous recipe with basil pesto is “Pesto Avvantaggiato” also called simply “Pesto Alla Genovese”. The pasta, commonly Linguine or Trofie, is cooked along with green beans and diced potatoes, then tossed with basil pesto. It’s critical do not re-heat basil pesto and add a few tbsp of water to obtain a creamy sauce. Easy and tasty!

PESTO GENOVESE with green beans and potatoes (pesto avantaggiato)

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Filed Under: Faster Than 45 Mins, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: basil, basil pesto, garlic, green beans, healthy, italian, pasta, pesto, pesto Genovese, pine nuts, potatoes, sauce, vegetarian

BRACIOLE NEAPOLITAN-STYLE recipe & history – all you need to know!

02/17/2017 by Filippo Trapella 18 Comments

Braciole recipe Neapolitan-style is a dish that ran the history of the Southern-Italian cuisine! The ingredients of this delicious rolled meat come from the Ancient Greece, via the discovering of America and the French domination of the territory around Naples. The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow cooked in a tasty tomatoes sauce. To complete the recipe as the tradition requires, toss the pasta with the sauce and serve it as first course. The meat will be a fantastic second course, a complete meal to depict an authentic feast Italian-style!

BRACIOLE NEAPOLITAN-STYLE recipe & history - all you need to know!

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Filed Under: Entrées, Food Story, Gluten Free, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Slow Cooked Tagged With: authentic, beef, braciola, braciole, feast, italian, italy, Mediterranean, Mediterranean recipes, Neapolitan, pasta, pine nuts, prosciutto, raisin, slow cooked, traditional, wine

RABBIT STEW braised in white wine with mushrooms and mustard seeds

11/04/2016 by Filippo Trapella Leave a Comment

Rabbit stew with mushroom is a recipe for many but not for all! There are several reasons to love this tasty and healthy meat, very popular in Italy, France, and Spain. Rabbit taste similar to the chicken but more flavorful. The pairing with white wine is a classic. Like all the slow cooked meats, the rabbit stew will be nice just cooked, but it will be even more delicious reheated the day after!

RABBIT STEW braised in white wine with mushrooms and mustard seeds

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Filed Under: Entrées, Gluten Free, Recipes, Slow Cooked Tagged With: bay leaf, chicken, entree, france, healthy, italian, meat, mushrooms, mustard, pine nuts, rabbit, shiitake, slow cooked, stew, toasted

PESTO ARUGULA RECIPE for pasta and seasoning

07/17/2016 by Filippo Trapella Leave a Comment

Pesto arugula is a quick and easy recipe, very versatile. Thanks to my friend Erik and his beautiful garden, I can prepare this recipe with fresh organic arugula! I love the bitter taste of this green, balanced with the sweet and sour flavor of Parmigiano Reggiano and pine nuts. Pesto Arugula is perfect to toss pasta, but is great also as seasoning of baked or boiled vegetables and chicken or brisket salad. Try it on simply spread on toasted bread as well, it is delicious!

PESTO ARUGULA RECIPE for pasta and seasoning… read more! …

Filed Under: Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Recipes, Sauces & Jarred Goods, Vegetarian Tagged With: appetizer, arugula, baby, bread, green, healthy, italian, parmigiano, pasta, pesto, pine nuts, salad, sauce, seasoning, vegetarian

PASTRY CREAM TART italian recipe (Torta della Nonna)

01/13/2016 by Filippo Trapella Leave a Comment

Pastry cream tart (called in Italy “torta della nonna” = grandmother’s cake) is a classic Italian dessert. A crispy and flavorful pastry dough shell hide a creamy egg and milk custard. A rain of pine nuts and powdered sugar complete this traditional dessert, a sweet remembrance for any Italian kid!

ITALIAN PASTRY CREAM TART (Torta della Nonna)… read more! …

Filed Under: Desserts, My Authentic Italian Recipes, Recipes Tagged With: cake, cream, cuisine, custard, dessert, egg custard, eggs, grandma, grandma cake, Italian cake, Italian pie, Italian tart, Itlian, milk, nuts, pastry, pastry cream, pastry dough, pie, pine nuts, powdered sugar, sweet, tart, torta della nonna, vegetarian

STRUDEL WITH PEARS AND CHOCOLATE

03/10/2015 by Filippo Trapella Leave a Comment

Strudel is a typical Austrian sweet of Byzantine origin. In Italy is typical in the regions neighboring Austria, especially in Trentino South Tyrol. The original strudel ingredients are apples, raisin and pine nuts, wrapped into a thin pastry dusted with powdered sugar. Today I propose you an original version of strudel, stuffed with pears, chocolate, pine nuts and caramel. Even the dough is made of cocoa to obtain an explosion of flavor!

Strudel with cocoa and pears… read more! …

Filed Under: Desserts, My Authentic Italian Recipes, Recipes Tagged With: austian dessert, caramel, caramelized, chocolate, cocoa powdel, dessert, egg, fruit dessert, italian dessert, pears, pine nuts, spiced dessert, strudel, sweet, sweets

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!

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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



























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