Bresaola salad is a great Italian cured meat. It is perfect combined with Parmigiano Reggiano cheese and baby arugula. When I desire serving a quick and easy dish, that recalls my own county, this recipe is my choice. Try the bresaola on also with olives, truffles or Asiago cheese, it is delicious!
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1/2 Lb bresaola finely sliced
2 oz baby arugula
3 tbsp shredded Parmigiano Reggiano cheese
3 lemons
4 tbsp extra virgin olive oil
to taste black pepper
WHAT IS BRESAOLA?
Bresaola is a traditional Italian cured beef meat. The first notes about bresaola date back to XV century in Valtellina, a little Lombard valley close to the Swiss border. Commonly, to prepare the Bresaola it is used the loin, the underloin, and the sirloin cap of the cow (the last one is used to prepare the most prized Bresaola).
BRESAOLA SALAD
First, combine the juice of one lemon with the olive oil. Now, lay the slices of bresaola on a large dish, spreading the oil and lemon mixture on the meat. Cover the dish with plastic wrap and marinate the bresaola 30 minutes. Drain the meat from the oil and place bresaola on another dish. Toss the arugula with the oil used to marinate the meat, add a pinch of salt and pour the arugula on the bresaola. Complete the dish spreading thin slices of Parmigiano Reggiano cheese and a dash of black pepper coarsely grounded over the bresaola salad. Serve immediately.
Bresaola salad is a great Italian cured meat. It is perfect combined with Parmigiano Reggiano cheese and baby arugula. When I desire serving a quick and easy dish, that recalls my own county, this recipe is my choice. Try the bresaola on also with olives, truffles or Asiago cheese, it is delicious!
Author: Filippo Trapella - philosokitchen.com
Recipe type: salad
Cuisine: Italian
Serves: 4
Ingredients
1/2 Lb bresaola finely sliced
2 oz baby arugula
3 tbsp shredded Parmigiano Reggiano cheese
3 lemons
4 tbsp extra virgin olive oil
to taste black pepper
Instructions
WHAT IS BRESAOLA? Bresaola is a traditional Italian cured beef meat. The first notes about bresaola date back to XV century in Valtellina, a little Lombard valley close to the Swiss border. Commonly, to prepare the Bresaola it is used the loin, the underloin, and the sirloin cap of the cow (the last one is used to prepare the most prized Bresaola).
BRESAOLA SALAD[/b] First, combine the juice of one lemon with the olive oil. Now, lay the slices of bresaola on a large dish, spreading the oil and lemon mixture on the meat. Cover the dish with plastic wrap and marinate the bresaola 30 minutes. Drain the meat from the oil and place bresaola on another dish. Toss the arugula with the oil used to marinate the meat, add a pinch of salt and pour the arugula on the bresaola. Complete the dish spreading thin slices of Parmigiano Reggiano cheese and a dash of black pepper coarsely grounded over the bresaola salad. Serve immediately.
The pastry dough recipe is essential for several sweets. Make it is not difficult, but it’s mandatory follow some steps. The rewards will be an crispy and tasty dough, perfect for cookies or tarts. Once you try this homemade pastry dough you can’t do less than make it again, and again!
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2 eggs
4 cups (500 gr) flour 00
14 tbsp (200 gr) caster sugar
8 tbsp (75 gr) butter, softened at room temperature
1 pinch table salt
1 dash vanilla extract
PASTRY DOUGH RECIPE: TWO METHODS TO PREPARE IT
Usually, to prepare this pastry dough recipe I use two slightly different methods. For the first one, it’s necessary utilize very cold butter. In the second case the butter have to be softened at room temperature. If I have time to soft the butter, personally I prefer the first method, but the pastry dough recipe will be perfect with the second method as well!
FIRST METHOD WITH SOFTENED BUTTER
Pour the softened butter, and the eggs, and the sugar into a bowl. Beat the ingredients with a whisk until well blended but not whipped. Now, sift the flour and pour it all over the eggs and butter mixture. Pinchthe mixture with your fingers, until the liquid will be absorbed by the flour. The result would be a sort of pastry crumbs. Now, Pour the crumbs over a board and start to work the dough with your hands. Compact and stretch out the crumbs until obtaining a consistent dough. Finally, wrap the dough with a plastic sheet and store into the fridge for at least 3 hours, so that to make it more elastic and easier to roll out.
SECOND METHOD WITH COLD BUTTER
Slice the butter in little pieces and store it again in the fridge. Sift the flour and pour it on a board. Take the butter pieces and pour them with the flour. Pinch with your finghers the butter and flour until obtain pastry crumbs as the first method. It’s mandatory not to melt the butter, so you have to work fast! Combine two eggs with the pastry crumbs and compact and stretch out the crumbs until obtaining a consistent dough as the first method, then store the pastry dough at least 3 hours before rolling out.
ROLLING OUT THE PASTRY DOUGH
Store the pastry dough into the fridge up to 4 days or freeze up to 10 weeks. If frozen, defrost one night into the fridge, not at room temperature.
Before roll out the pastry dough, beat lightly with the rolling pin. Work fast to not melt the butter inside the dough.
The pastry dough recipe is essential for several sweets. Make it is not difficult, but it's mandatory follow some steps. The rewards will be an crispy and tasty dough, perfect for cookies or tarts. Once you try this homemade pastry dough you can't do less than make it again, and again!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Dessert
Serves: 4
Ingredients
2 eggs
4 cups (500 gr) flour 00
14 tbsp (200 gr) caster sugar
8 tbsp (75 gr) butter, softened at room temperature
1 pinch table salt
1 dash vanilla extract
Instructions
PASTRY DOUGH RECIPE: TWO METHODS TO PREPARE IT Usually, to prepare this pastry dough recipe I use two slightly different methods. For the first one, it’s necessary utilize very cold butter. In the second case the butter have to be softened at room temperature. If I have time to soft the butter, personally I prefer the first method, but the pastry dough recipe will be perfect with the second method as well!
FIRST METHOD WITH SOFTENED BUTTER Pour the softened butter, and the eggs, and the sugar into a bowl. Beat the ingredients with a whisk until well blended but not whipped. Now, sift the flour and pour it all over the eggs and butter mixture. Pinch the mixture with your fingers, until the liquid will be absorbed by the flour. The result would be a sort of pastry crumbs. Now, Pour the crumbs over a board and start to work the dough with your hands. Compact and stretch out the crumbs until obtaining a consistent dough. Finally, wrap the dough with a plastic sheet and store into the fridge for at least 3 hours, so that to make it more elastic and easier to roll out.
SECOND METHOD WITH COLD BUTTER Slice the butter in little pieces and store it again in the fridge. Sift the flour and pour it on a board. Take the butter pieces and pour them with the flour. Pinch with your finghers the butter and flour until obtain pastry crumbs as the first method. It’s mandatory not to melt the butter, so you have to work fast! Combine two eggs with the pastry crumbs and compact and stretch out the crumbs until obtaining a consistent dough as the first method, then store the pastry dough at least 3 hours before rolling out.
ROLLING OUT THE PASTRY DOUGH Store the pastry dough into the fridge up to 4 days or freeze up to 10 weeks. If frozen, defrost one night into the fridge, not at room temperature. Before roll out the pastry dough, beat lightly with the rolling pin. Work fast to not melt the butter inside the dough.
Cacio e pepe recipe is a quick and tasty Roman dish. The origin of this recipe is very ancient. The secret of cacio e pepe is the creamy sauce, obtained combining best quality Pecorino Romano and a few spoons of the water used to cook the spaghetti. The cheese and the starch into the cooking water are the only ingredients to make the original cacio e pepe sauce, forget butter or cream!
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11 oz (320 g) spaghetti
11/4 cups (125 g) Pecorino Romano cheese
4 tsp black pepper, coarsely ground
5 tbsp cooking salt
CACIO E PEPE: THE LEGEND BEHIND THE RECIPE
The cacio e pepe recipe is one of the most ancient dish of the Italian cuisine. The legend date back the origin of this simply but delicious Italian spaghetti and cheese to Roman Empire. For centuries, cacio e pepe has been the perfect meal of the Roman shepherds. Dried pasta, aged pecorino and black peppers are easy-to-carry ingredient and hard to spoil. Despite what many people think, cacio e pepe recipe does not needs any oil, cream or butter. The starch inside the spaghetti and the grated pecorino combined in the right way are enough to create the cacio e pepe sauce. As in many Roman recipes, the pepper have to be very abundant.
CACIO E PEPE RECIPE
First, place a pot with 5 quart of water and the cooking salt on high heat. Grate the Pecorino Romano with the Outward protruding holes with spiky edges on all sides: this because the cheese have to be grated into flakes as small as possible. Now, combine the grated pecorino with black pepper, coarsely ground at the moment. When the water is boiling, pour the spaghetti into the pot. To cook perfectly the pasta, the water have to strongly simmer.
THE CHEESE SAUCE
The secret of the cacio e pepe recipe is the creamy sauce. The worst thing that you can do at your cacio e pepe (and Italian people can’t tolerate!) , is add, butter or cream. To obtain the original cheese cream, follow this steps.
Meanwhile the pasta is simmering, pour the grated pecorino and black pepper into a bowl big enough to contain spaghetti. When the pasta is cooked “al dente”, turn of the heat, and take an half ladle of spaghetti water and combine with cheese and pepper. Beat strongly the cheese with water to obtain the sauce. The cream have to be very smooth but not washy, if necessary add some more tablespoon of cooking water. When the cheese sauce is ready, drain and pour the spaghetti into the bowl and whisk strongly. Finish the dish with fresh grated Pecorino and black pepper, and serve quickly, otherwise the sauce become too thick!
Cacio e pepe recipe is a quick and tasty Roman dish. The origin of this recipe is very ancient. The secret of cacio e pepe is the creamy sauce, obtained combining best quality Pecorino Romano and a few spoons of the water used to cook the spaghetti. The cheese and the starch into the cooking water are the only ingredients to make the original cacao e pepe sauce, forget butter or cream!
Author: Filippo Trapella - philosokitchen.com
Recipe type: pasta
Cuisine: Italian
Serves: 4
Ingredients
11 oz (320 g) spaghetti
11/4 cups (125 g) Pecorino Romano cheese
4 tsp black pepper, coarsely ground
5 tbsp cooking salt
Instructions
CACIO E PEPE: THE LEGEND BEHIND THE RECIPE The cacio e pepe recipe is one of the most ancient dish of the Italian cuisine. The legend date back the origin of this simply but delicious Italian spaghetti and cheese to Roman Empire. For centuries, cacio e pepe has been the perfect meal of the Roman shepherds. Dried pasta, aged pecorino and black peppers are easy-to-carry ingredient and hard to spoil. Despite what many people think, cacio e pepe recipe does not needs any oil, cream or butter. The starch inside the spaghetti and the grated pecorino combined in the right way are enough to create the cacio e pepe sauce. As in many Roman recipes, the pepper have to be very abundant.
CACIO E PEPE RECIPE First, place a pot with 5 quart of water and the cooking salt on high heat. Grate the Pecorino Romano with the Outward protruding holes with spiky edges on all sides: this because the cheese have to be grated into flakes as small as possible. Now, combine the grated pecorino with black pepper, coarsely ground at the moment. When the water is boiling, pour the spaghetti into the pot. To cook perfectly the pasta, the water have to strongly simmer.
THE CHEESE SAUCE The secret of the cacio e pepe recipe is the creamy sauce. The worst thing that you can do at your cacio e pepe (and Italian people can’t tolerate!) , is add, butter or cream. To obtain the original cheese cream, follow this steps. Meanwhile the pasta is simmering, pour the grated pecorino and black pepper into a bowl big enough to contain spaghetti. When the pasta is cooked “al dente”, turn of the heat, and take an half ladle of spaghetti water and combine with cheese and pepper. Beat strongly the cheese with water to obtain the sauce. The cream have to be very smooth but not washy, if necessary add some more tablespoon of cooking water. When the cheese sauce is ready, drain and pour the spaghetti into the bowl and whisk strongly. Finish the dish with fresh grated Pecorino and black pepper, and serve quickly, otherwise the sauce become too thick!
Creamy mushrooms with milk and mustard sauce is a tasty side or appetizer. I like serving this mushrooms with meats and salmon steaks, or as a party dish eating them with toothpicks! The sauce made with milk have to be thick and creamy. Mustard powder, and white pepper, and fresh parsley give a special touch at this easy recipe!
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22 oz (620 g) white mushroom
3 cloves of garlic
5 tbsp unsalted butter
1 glass whole milk
1 tbsp fresh parsley, minced
1/2 tsp mustard powder
1 dash white pepper
To taste table salt
GARLIC AND BUTTER
To prepare the creamy mushrooms, melt the butter in a saucepan over medium heat, then cook the cloves of garlic until golden. Meanwhile, brush the mushrooms to eliminate any trace of dirt. Detach and discard the stems. When the garlic is golden, pour the mushrooms into the pan. Sauté without overlapping until golden brown in both sides.
CREAMY MUSHROOMS
Combine the milk with mustard powder. When the mushrooms are well golden, pour the milk into the saucepan and cook at medium/low heat until the sauce is creamy. Finally, toss the mushrooms with minced fresh parsley and a dash of white pepper, then serve on your table!
CONSERVATION
The creamy mushrooms give their best just cooked, but is possible conserve them a couple of days into the fridge. I don’t suggest freezing.
Creamy mushrooms with milk and mustard sauce is a tasty side or appetizer. I like serving this mushrooms with meats and salmon steaks, or as a party dish eating them with toothpicks! The sauce made with milk have to be thick and creamy. Mustard powder, and white pepper, and fresh parsley give a special touch at this easy recipe!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Side
Cuisine: Italian
Serves: 4
Ingredients
22 oz (620 g) white mushroom
3 cloves of garlic
5 tbsp unsalted butter
1 glass whole milk
1 tbsp fresh parsley, minced
1/2 tsp mustard powder
1 dash white pepper
to taste table salt
Instructions
GARLIC AND BUTTER To prepare the creamy mushrooms, melt the butter in a saucepan over medium heat, then cook the cloves of garlic until golden. Meanwhile, brush the mushrooms to eliminate any trace of dirt. Detach and discard the stems. When the garlic is golden, pour the mushrooms into the pan. Sauté without overlapping until golden brown in both sides.
CREAMY MUSHROOMS Combine the milk with mustard powder. When the mushrooms are well golden, pour the milk into the saucepan and cook at medium/low heat until the sauce is creamy. Finally, toss the mushrooms with minced fresh parsley and a dash of white pepper, then serve on your table!
CONSERVATION The creamy mushrooms give their best just cooked, but is possible conserve them a couple of days into the fridge. I don’t suggest freezing.
Slow cooked eye of round steaks cooked with pizzaiola sauce are a classic Italian. The meat is very tender and the taste of dried oregano mark out the tomato sauce. As many of the traditional Italian stews, On Sunday feasts is usual prepare pasta tossed with the meat sauce.
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For the meat
8 eye of round steaks, 1/4 inch thick
2 lb tomato sauce
1 tbsp white onion minced
4 cloves of garlic
4 tbsp olive oil
1 glass red wine
1 tbsp dried oregano
1 dash Cayenne pepper
To taste table salt
For the pasta
11 oz (320 g) rigatoni pasta
11/2 cup pizzaiola sauce
3 tbsp ricotta salata grated
5 tbsp cooking salt
GARLIC AND ONION “SOFFRITTO”
Pour 2 tbsp of olive oil into a sauce pan, then heat over medium flame. When the oil is hot but not smoking, sauté the garlic previously peeled and crushed. When the garlic is pale golden, pour into the pan 1 tbsp of minced onion combined with a dash of Cayenne pepper. Cook over medium/low heat until the onion is very soft and translucent.
SLOW COOKED EYE OF ROUND STEAKS
Meanwhile the onion is cooking, place the steaks between two layers of parchment paper and beat with a meat tenderizer. When the onion and garlic are ready, pour them into a dish and cover with aluminium foil. Pour 2 tbsp of olive oil into the same saucepan and sear quickly the steaks (around 30 seconds per side), a couple at a time. When all the steaks are seared, place them all overlapped into the saucepan, raise the flame and baste with 1 glass of good quality red whine. Cook over high heat a couple of minutes, then power down the flame at minimum, add the onion and garlic, and the tomato sauce, and the dried oregano. Mix well the sauce and meat, then cover the sauce pan wit a lid, and cook over minimum flame a couple of hours, until the slow cooked eye of round steaks are very tender but still juicy.
RIGATONI WITH PIZZAIOLA SAUCE
Before serving the slow cooked eye of round steaks, you can prepare the rigatoni pasta with the meat sauce, as is usual in a traditional Sunday Italian feast !
Bring 5 quart of salted water to boil, then cook the pasta. Drain the rigatoni “al dente” and toss them in a frying pan with a cup of pizzaiola sauce. Serve the pasta hot with grated ricotta salata cheese.
Slow cooked eye of round steaks cooked with pizzaiola sauce are a classic Italian. The meat is very tender and the taste of dried oregano mark out the tomato sauce. As many of the traditional Italian stews, On Sunday feasts is usual prepare pasta tossed with the meat sauce.
Author: Filippo Trapella - philosokitchen.com
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
8 eye of round steaks, ¼ inch thick
2 lb tomato sauce
1 tbsp white onion minced
4 cloves of garlic
4 tbsp olive oil
1 glass red wine
1 tbsp dried oregano
1 dash Cayenne pepper
To taste table salt
Instructions
GARLIC AND ONION "SOFFRITTO" Pour 2 tbsp of olive oil into a sauce pan, then heat over medium flame. When the oil is hot but not smoking, saute the garlic previously peeled and crushed. When the garlic is pale golden, pour into the pan 1 tbsp of minced onion combined with a dash of Cayenne pepper. Cook over medium/low heat until the onion is very soft and translucent.
SLOW COOKED EYE OF ROUND STEAKS Meanwhile the onion is cooking, place the steaks between two layers of parchment paper and beat with a meat tenderizer. When the onion and garlic are ready, pour them into a dish and cover with aluminium foil. Pour 2 tbsp of olive oil into the same saucepan and sear quickly the steaks (around 30 seconds per side), a couple at a time. When all the steaks are seared, place them all overlapped into the saucepan, raise the flame and baste with 1 glass of good quality red whine. Cook over high heat a couple of minutes, then power down the flame at minimum, add the onion and garlic, and the tomato sauce, and the dried oregano. Mix well the sauce and meat, then cover the sauce pan wit a lid, and cook over minimum flame a couple of hours, until the slow cooked eye of round steaks are very tender but still juicy.
how to tenderize the meat
RIGATONI WITH PIZZAIOLA SAUCE Before serving the slow cooked eye of round steaks, you can prepare the rigatoni pasta with the meat sauce, as is usual in a traditional Sunday Italian feast ;-) ! Bring 5 quart of salted water to boil, then cook the pasta. Drain the rigatoni “al dente” and toss them in a frying pan with a cup of pizzaiola sauce. Serve the pasta hot with grated ricotta salata cheese.
Cuttlefish stew with green peas is a classic Central Italian dish. Lazio and Campania cuisines are fighting the fatherhood of this recipe for centuries, and the question in not resolved yet! The cuttlefish are slow cooked with a tasty tomato sauce. The green peas have to be soft but not mushy. I like serve this cuttlefish stew with bread slices, but it is very delicious served with rice or tossed with pasta as well!
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2 Lb (900 g) cuttlefish
1 Lb (450 g) green peas
11/2 cup (350 g) tomatoes puree
1/2 white onion
1 clove of garlic
1/2 glass white wine
4 tbsp extra virgin olive oil
1 tbsp fresh parsley
1 dash black pepper
to taste table salt
FIRST STEPS
Mince the onion, then crush the clove of garlic. Place a sauce pan over the heat and warm the olive oil. Now, pour the onion and garlic into the pan and cook over medium heat until very soft and translucent, stirring occasionally. Meanwhile, shuck the green peas, or opt for frozen if not right season. Clean the cuttlefish and slice them into rings thick 1/2 inch.
CUTTLEFISH STEW
When he onion and garlic are very soft, raise the flame and add the cuttlefish. Stir-fry 5 minutes, stirring continuously, then baste with white wine. Cook over hith heat a couple of minutes more, then add the tomato puree. Now, lower the flame, the pan with a lid, and cook 20 minutes. Finally, add the green peas, cover with the lid and cook until peas are soft, but not mushy.
Serve the cuttlefish stew
The cuttlefish stew pairs perfectly with bread slices, but is amazing with pasta or rice as well! Is possible conserve the stew into the fridge a couple of days, but it give its best just cooked.
Cuttlefish stew with green peas is a classic Central Italian dish. Lazio and Campania cuisines are fighting the fatherhood of this recipe for centuries, and the question in not resolved yet! The cuttlefish are slow cooked with a tasty tomato sauce. The green peas have to be soft but not mushy. I like serve this cuttlefish stew with bread slices, but it is very delicious served with rice or tossed with pasta as well!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
2 Lb (900 g) cuttlefish
1 Lb (450 g) green peas
11/2 cup (350 g) tomatoes puree
½ white onion
1 clove of garlic
½ glass white wine
4 tbsp extra virgin olive oil
1 tbsp fresh parsley
1 dash black pepper
to taste table salt
Instructions
FIRST STEPS Mince the onion, then crush the clove of garlic. Place a sauce pan over the heat and warm the olive oil. Now, pour the onion and garlic into the pan and cook over medium heat until very soft and translucent, stirring occasionally. Meanwhile, shuck the green peas, or opt for frozen if not right season. Clean the cuttlefish and slice them into rings thick ½ inch.
CUTTLEFISH STEW When he onion and garlic are very soft, raise the flame and add the cuttlefish. Stir-fry 5 minutes, stirring continuously, then baste with white wine. Cook over hith heat a couple of minutes more, then add the tomato puree. Now, lower the flame, the pan with a lid, and cook 20 minutes. Finally, add the green peas, cover with the lid and cook until peas are soft, but not mushy.
SERVE THE CUTTLEFISH STEW The cuttlefish stew pairs perfectly with bread slices, but is amazing with pasta or rice as well! Is possible conserve the stew into the fridge a couple of days, but it give its best just cooked.
Sauteed dandelion greens is a very important ingredient of Roman cuisine. For centuries the most poor Roman familys, use to harvest wild dandelion greens aside the suburbs streets of the Italian capital, and cook them with simple ingredients. The farmers use to bring sauteed dandelion greens with them eating this vegetables as lunch along with simple homemade bread. This vegetable is both tasty and healthy! I love cook dandelion greens in many ways, but today I propose the most traditional way to cook the dandelion. The chili pepper pairs perfectly with the amazing bitter taste of these greens! Serve the dandelion as a tasty salad, or aside cheeses, eggs or roasted meats.
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1 Lb (450 g) dandelion greens
2 cloves of garlic
3 tbsp extra virgin olive oil
1 chili pepper
to taste table salt
GARLIC AND CHILI PEPPERS
Pour the olive oil into a saucepan and place the pan over minimum flame. Peel and crush the cloves of garlic, then cut the chili pepper in two half. If fresh chili is not available, use 1/2 tsp of chili flakes. Cook the pepper and garlic very slow until ready to cook the dandelion greens.
STEAMED DANDELION GREENS
Wash and raise the dandelion greens as times as need to eliminate any trace of dirt. Steam or boil the dandelion greens 5 minute. If is possible, save the water used to steam or boil the vegetables.
SAUTEED DANDELION GREENS
Saute the vegetables, until almost all the liquid is evaporated. Add salt as needed a couple of minutes before ready. Once cooked, the vegetables have to be juicy, but not washy. Serve the sauteed dandelion greens hot or warm. Is possible prepare the sauteed dandelion greens up to a couple days in advance. Conserve the vegetables covered into the fridge. 10 minutes before serving, reheat the dandelion into a pan along with a couple of tbsp of water.
Sauteed dandelion greens is a very important ingredient of Roman cuisine. For centuries the most poor Roman familys, use to harvest wild dandelion greens aside the suburbs streets of the Italian capital, and cook them with simple ingredients. The farmers use to bring sauteed dandelion greens with them eating this vegetables as lunch along with simple homemade bread. This vegetable is both tasty and healthy! I love cook dandelion greens in many ways, but today I propose you the most traditional way to cook the dandelion. It’s very simple: the chili pepper pairs perfectly with the amazing bitter taste of these greens! Serve the dandelion as a tasty salad, or aside cheeses, eggs or roasted meats.
Author: Filippo Trapella - philosokitchen.com
Recipe type: Side
Cuisine: Italian
Serves: 4
Ingredients
1 Lb (450 g) dandelion greens
2 cloves of garlic
3 tbsp extra virgin olive oil
1 chili pepper
to taste table salt
Instructions
GARLIC AND CHILI PEPPERS Pour the olive oil into a saucepan and place the pan over minimum flame. Peel and crush the cloves of garlic, then cut the chili pepper in two half. If fresh chili is not available, use ½ tsp of chili flakes. Cook the pepper and garlic very slow until ready to cook the dandelion greens.
STEAMED DANDELION GREENS Wash and raise the dandelion greens as times as need to eliminate any trace of dirt. Steam or boil the dandelion greens 5 minute. If is possible, save the water used to steam or boil the vegetables.
SAUTEED DANDELION GREENS Saute the vegetables, until almost all the liquid is evaporated. Add salt as needed a couple of minutes before ready. Once cooked, the vegetables have to be juicy, but not washy. Serve the sauteed dandelion greens hot or warm. Is possible prepare the sauteed dandelion greens up to a couple days in advance. Conserve the vegetables covered into the fridge. 10 minutes before serving, reheat the dandelion into a pan along with a couple of tbsp of water.
This vegetarian baked pasta is a tasty and healthy dish, great for friends and relatives gatherings! Commonly, the Italian baked pasta is seasoned with meat and béchamel sauce. In this case, I preferred use my personal cauliflower sauce instead béchamel. This sauce the pasta it’s perfect to season, it’s light and rich in flavor! Tasty roasted broccoli tufts and Havarti cheese complete the dish giving color and more flavor!
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18 oz (500 g) short pasta
3 lb (1.4 Kg) cauliflower
3 lb (1.4 Kg) broccoli turfs
3 cloves of garlic
1 tbsp fresh mint, coarsely minced
6 tbsp extra virgin olive oil
9 tbspParmigiano Reggiano cheese, grated
7 tbsp Havarti cheese, shredded
1 tsp white pepper
to taste table salt
4.5 tbsp cooking salt
BROCCOLI AND CAULIFLOWERS
Wash the cauliflower and broccoli. separate the tufts of both vegetables. Boil the cauliflower in water or, even better, steam for 10 minutes. Boil or steam also the broccoli tufts 5 minutes. When the vegetables are cooked but still crunchy, lie down them on a baking pan covered with a parchment sheet. Season with salt to taste, 4 tbsp of olive oil and crushed garlic cloves.
CAULIFLOWER DIP AND ROASTED BROCCOLI
Bake cauliflowers and broccoli for 15 minutes at 400° F, then broil until the tufts are golden brown. Store the broccoli tufts until ready to season the pasta. Now, blend the cauliflower and garlic along with the 2 tbsp grated Parmigiano Reggiano cheese, 2 tbsp of olive oil, 3 tbsp of water, and white pepper.
COOKING PASTA
Pour 6 quart of water into a pot, bring to boil and ad the cooking salt. Cook the pasta until 2 minutes before “al dente”. When the pasta is ready, drain and pour it into a sauce pan, saving the cooking water. Season the pasta with the cauliflower dip. If necessary, add a few spoons of cooking water, until obtain a creamy sauce. Now, add 5 tbsp of shredded Havarti cheese and 5 tbsp of grated Parmigiano Reggiano. Finally add the broccoli tufts, and pour the pasta into one or more casserole and complete pouring the remaining cheese over the pasta.
VEGETARIAN BAKED PASTA
Bake the pasta into the oven, 15 minutes at 400° F, then broil until obtain a golden brown crust. Serve the vegetarian baked pasta hot and crispy! It is possible prepare the vegetarian baked pasta a couple of days in advance. Store the pasta into the fridge, or freeze, then bake just before serving.
This vegetarian baked pasta is a tasty and healthy dish, great for friends and relatives gatherings! Commonly, the Italian baked pasta is seasoned with meat and béchamel sauce. In this case, I preferred use my personal cauliflower sauce instead béchamel. This sauce the pasta it's perfect to season, it's light and rich in flavor! Tasty roasted broccoli tufts and Havarti cheese complete the dish giving color and more flavor!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Pasta
Cuisine: Italian
Serves: 8
Ingredients
18 oz (500 g) short pasta
3 lb (1.4 Kg) cauliflower
3 lb (1.4 Kg) broccoli turfs
3 cloves of garlic
6 tbsp extra virgin olive oil
9 tbsp Parmigiano Reggiano cheese, grated
7 tbsp Havarti cheese, shredded
1 tsp white pepper
to taste table salt
4.5 tbsp cooking salt
Instructions
BROCCOLI AND CAULIFLOWERS Wash the cauliflower and broccoli. separate the tufts of both vegetables. Boil the cauliflower in water or, even better, steam for 10 minutes. Boil or steam also the broccoli tufts 5 minutes. When the vegetables are cooked but still crunchy, lie down them on a baking pan covered with a parchment sheet. Season with salt to taste, 4 tbsp of olive oil and crushed garlic cloves.
CAULIFLOWER DIP AND ROASTED BROCCOLI Bake cauliflowers and broccoli for 15 minutes at 400° F, then broil until the tufts are golden brown. Store the broccoli tufts until ready to season the pasta. Now, blend the cauliflower and garlic along with the 2 tbsp grated Parmigiano Reggiano cheese, 2 tbsp of olive oil, 3 tbsp of water, and white pepper.
COOKING PASTA Pour 6 quart of water into a pot, bring to boil and ad the cooking salt. Cook the pasta until 2 minutes before “al dente”. When the pasta is ready, drain and pour it into a sauce pan, saving the cooking water. Season the pasta with the cauliflower dip. If necessary, add a few spoons of cooking water, until obtain a creamy sauce. Now, add 5 tbsp of shredded Havarti cheese and 5 tbsp of grated Parmigiano Reggiano. Finally add the broccoli tufts, and pour the pasta into one or more casserole and complete pouring the remaining cheese over the pasta.
VEGETARIAN BAKED PASTA Bake the pasta into the oven, 15 minutes at 400° F, then broil until obtain a golden brown crust. Serve the vegetarian baked pasta hot and crispy! It is possible prepare the vegetarian baked pasta a couple of days in advance. Store the pasta into the fridge, or freeze, then bake just before serving.
Mushrooms cheese crostini is a simple recipe, so quick and tasty! I prepare this rich in flavor recipe as appetizer for dinners or parties. Yesterday I prepared these crostini with Ciabatta bread, Italian Fontina cheese and Shiitake mushrooms, but they are great with different mushrooms, and cheese, and bread as well!
1 ciabatta bread
2 lb (900 g) shiitake mushrooms
4 cloves of garlic
1/2 lb (220 g) Fontina cheese, or another cheese easy to melt
4 tbsp unsalted butter
4 sprigs fresh thyme
1/2 tsp white pepper
to taste table salt
BROCCOLI AND CAULIFLOWERS
Clean the mushrooms and slice them into slices thick 1/4 inch. Peel and crush the garlic, then reduce it into pieces. Melt the butter into a pan over medium heat. When the butter is completely melted and light brown, add garlic and mushrooms. Stir fry over medium/high heat, stirring frequently until garlic and mushrooms are well roasted and golden brown, then add the thyme leaves, pour them into a bowl and let reach room temperature.
MUSHROOMS CHEESE CROSTINI
Preheat the oven on 400° F.
Combine the mushroom with white pepper, and shredded Italian Fontina. If you prefer, use another kind of cheese easy to melt into the oven. Cut the bread into big slices. When the oven has reached the right temperature, bake the bread slices until light crispy. Now, spread the mixture of cheese and mushrooms over the bread, and bake 10 minute. Finally, broil 2-3 minutes until crispy and golden brown. Serve the mushrooms cheese crostini just out from the oven, very hot!
Mushrooms cheese crostini is a simple recipe, so quick and tasty! I prepare this rich in flavor recipe as appetizer for dinners or parties. Yesterday I prepared these crostini with Ciabatta bread, Italian Fontina cheese and Shiitake mushrooms, but they are great with different mushrooms, and cheese, and bread as well!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Appetizer
Cuisine: Italian
Ingredients
1 ciabatta bread
2 lb (900 g) shiitake mushrooms
4 cloves of garlic
1/2 lb (220 Kg) Fontina cheese, or another cheese easy to melt
4 tbsp unsalted butter
4 sprigs fresh thyme
1/2 tsp white pepper
to taste table salt
Instructions
BROCCOLI AND CAULIFLOWERS Clean the mushrooms and slice them into slices thick ¼ inch. Peel and crush the garlic, then reduce it into pieces. Melt the butter into a pan over medium heat. When the butter is completely melted and light brown, add garlic and mushrooms. Stir fry over medium/high heat, stirring frequently until garlic and mushrooms are well roasted and golden brown, then add the thyme leaves, pour them into a bowl and let reach room temperature.
MUSHROOMS CHEESE CROSTINI Preheat the oven on 400° F. Combine the mushroom with white pepper, and shredded Italian Fontina. If you prefer, use another kind of cheese easy to melt into the oven. Cut the bread into big slices. When the oven has reached the right temperature, bake the bread slices until light crispy. Now, spread the mixture of cheese and mushrooms over the bread, and bake 10 minute. Finally, broil 2-3 minutes until crispy and golden brown. Serve the mushrooms cheese crostini just out from the oven, very hot!
Artichokes salad is one of my favorite quick and healthy recipes. I love artichokes, both raw and cooked! Sweet garlic is the secret ingredient of this easy recipe. I suggest don’t use normal garlic, because its flavor is too strong and it will kill the delicate taste of this recipe.
First, clean the artichchoke. Squeeze into a bowl the juice of 3 lemon. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Slice the stems in quarters and the artichokes in eight parts. Pour the artichokes into the bowl with water and lemon juice.
ARTICHOKES SALAD
Slice finely half of the sweet garlic. Don’t use “normal” garlic, because the flavor is too strong! Slice half of olives and all the fresh mint as well. Now, raise the artichokes from the water, and slice them finely. Finally, combine all the ingredients into a bowl, and season with olive oil, black pepper, and salt as needed. Serve as soon as possible!
PREPARE THE ARTICHOKES SALAD IN ADVANCE
This tasty salad is great all year long. Unfortunately, the artichokes season is too short! The best way to prepare the artichokes salad whenever you want, follow this recipe to preserve artichokes, clicking here!
Artichokes salad is one of my favorite quick and healthy recipes. I love artichokes, both raw and cooked! Sweet garlic is the secret ingredient of this easy recipe. I suggest don’t use normal garlic, because its flavor is too strong and it will kill the delicate taste of this recipe.
FIRST STEPS First, clean the artichchoke. Squeeze into a bowl the juice of 3 lemon. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Slice the stems in quarters and the artichokes in eight parts. Pour the artichokes into the bowl with water and lemon juice.
ARTICHOKES SALAD Slice finely half of the sweet garlic. Don’t use “normal” garlic, because the flavor is too strong! Slice half of olives and all the fresh mint as well. Now, raise the artichokes from the water, and slice them finely. Finally, combine all the ingredients into a bowl, and season with olive oil, black pepper, and salt as needed. Serve as soon as possible!
Roasted potatoes with butter and herbs is an easy and tasty side. Its pair perfectly with seared tuna or salmon, meats or eggs. The secret to obtain perfect roasted potatoes is poach them into boiling water a couple of mins before baking to eliminate the starch on the surface of the potatoes. The result will be a crispy crust!
1 lb (450 g) red potatoes
3 cloves of garlic
2 tbsp unsalted butter
1sprig fresh thyme
1 sprig fresh rosemary
1 tsp ground mixed pepper
to taste table salt
FIRST STEPS
Pre heat the oven on 400° F
Place a pot full of water over high heat and bring it to boil. Now, cut the red potatoes into quarters. Poach the potatoes into the boiling water for 2 minutes, then raise and dry them over paper towels.
ROASTED POTATOES
Melt the butter into a little pan over low heat. The butter have to be melted, but not fried. Now, Pour the potatoes into a casserole lined with parchment paper, and season with the butter, herbs, table salt, and peeled and crushed garlic. Mix well potatoes and seasoning, then dispose the potatoes skin side down on the casserole.
FINISHING
Bake the roasted potatoes until well cooked, crispy and golden brown (about 40-45 mins). Just out from the oven, season with abundant mixed pepper, and serve immediately.
Roasted potatoes with butter and herbs is an easy and tasty side. Its pair perfectly with seared tuna or salmon, meats or eggs. The secret to obtain perfect roasted potatoes is poach them into boiling water a couple of mins before baking to eliminate the starch on the surface of the potatoes. The result will be a crispy crust!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Side
Cuisine: Italian
Serves: 4
Ingredients
1 lb (450 g) red potatoes
3 cloves of garlic
2 tbsp unsalted butter
1 sprig fresh thyme
1 sprig fresh rosemary
1 tsp ground pepper
to taste table salt
Instructions
FIRST STEPS Pre-heat the oven on 400° F] Place a pot full of water over high heat and bring it to boil. Now, cut the red potatoes into quarters. Poach the potatoes into the boiling water for 2 minutes, then raise and dry them over paper towels.
ROASTED POTATOES Melt the butter into a little pan over low heat. The butter have to be melted, but not fried. Now, Pour the potatoes into a casserole lined with parchment paper, and season with the butter, herbs, table salt, and peeled and crushed garlic. Mix well potatoes and seasoning, then dispose the potatoes skin side down on the casserole.
FINISHING Bake the roasted potatoes until well cooked, crispy and golden brown (about 40-45 mins). Just out from the oven, season with abundant mixed pepper, and serve immediately.
This wild boar stew is one of my preferred stews! The meat is slowly braised into the wine for hours and the result will be a very soft and tasty entree. The preparation is quite long, but easy, and can be cooked one or two days before, it will be even more tasty! To cook perfectly this wild boar stew I discourage cheap wine, otherwise the taste will be excessively acidic!
3 lb (1.4 Kg) wild boar mini roast
1/8 Lb Italian pancetta, finely sliced
12 oz (340 g) white mushrooms
1/2 oz (14 g) dried porcini mushrooms
1 white onion
1 carrot
2 cloves of garlic
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 tsp cornstarch
1 bottle good quality red wine
4leaves fresh sage
1 sprig fresh rosemary
1 tbsp double concentrated tomato paste
1 tsp paprika
1 tsp yellow mustard seeds
1 cinnamon stick
3 juniper berries
2 cloves
1 tsp ground pepper
to taste table salt
MARINATE OR NOT MARINATE?
As other game meats, wild boar needs to be hanged before cooking. Often marinading is suggested, to mitigate the wild taste of the meat. It depends how the boar is treated before putting up for sale. Just ask to your butcher if marinate or not. If marinading is necessary, submerge 24 hours the meat into red wine and the same quantity of spices and vegetable will be used to prepare the recipe. Discard and replace wine and other ingredients used for marinading.
BRAISED WILD BOAR STEW
To prepare this tasty wild boar stew, start mincing the Italian pancetta slices, and place into a thick-bottomed heavy pot. Place the pot over low heat, combined with 1 tbsp of olive oil, mustard seeds, cloves, cinnamon stick, paprika, sage leaves and juniper berries. Let the fat of pancetta slowly melt. Now, cut coarsely onion and carrots, then peel and crush 1 clove of garlic.
SEARED MEAT
When the pancetta is well melted, add the vegetables and rosemary. Meanwhile the vegetables are cooking, cut the meat into dices large about 1 inch. Saute until the onion is soft and translucent, then add tomato paste and stir-fry a couple of minutes. Now, pour the vegetables into a bowl. In the same pot, add a couple of tbsp of olive oil and sear the meat a few pieces at time over high heat, until golden brown on all the sides.
SLOW COOKING
When the meat is well seared, add the stir fried vegetables, raise the flame and submerge all the ingredients with the red wine. Cook a couple of minutes over high heat, then cover the pot with a lid, and set the flame at minimum. The stew have to very gently bubbling under the lid. Cook 3 hours.
SEARED MUSHROOMS
Meanwhile the wild boar is cooking, submerge the dried porcini into a cup of warm water. Now, clean the white mushrooms and cut them into quarters. Peel a crush 1 clove of garlic, then sauté it combined with 2 tbsp of melted butter in a pan over medium heat until golden. Now, add the white mushrooms and stir fry over high heat. When the porcini are soften squeeze mince them, saving the water. Pour the porcini into the pan and cook until the liquid of the mushrooms will be evaporated.
RED WINE SAUCE
When the wild boar is very soft and well cooked, divide the meat from the other ingredients. Discard rosemary sprig and cinnamon stick, add the water used to soft the porcini and 1 tsp of cornstarch. Mix with a blender until obtain a consistent sauce. Sift the sauce and pour into the pot combined with the meat and mushrooms. Cook without the lid over low heat until the sauce will be medium thicken. Complete adding salt to taste and black pepper.
This wild boar stew is one of my preferred stews! The meat is slowly braised into the wine for hours and the result will be a very soft and tasty entree. The preparation is quite long, but easy, and can be cooked one or two days before, it will be even more tasty! To cook perfectly this wild boar stew I discourage cheap wine, otherwise the taste will be excessively acidic!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Stew
Cuisine: Italian
Serves: 8
Ingredients
3 lb (1.4 Kg) wild boar mini roast
1/8 Lb Italian pancetta, finely sliced
12 oz (340 g) white mushrooms
1/2 oz (14 g) dried porcini mushrooms
1 white onion
1 carrot
2 cloves of garlic
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 tsp cornstarch
1 bottle good quality red wine
4 leaves fresh sage
1 sprig fresh rosemary
1 tbsp double concentrated tomato paste
1 tsp paprika
1 tsp yellow mustard seeds
1 cinnamon stick
3 juniper berries
2 cloves
1 tsp ground pepper
to taste table salt
Instructions
MARINATE OR NOT? As other game meats, wild boar needs to be hanged before cooking. Often marinading is suggested, to mitigate the wild taste of the meat. It depends how the boar is treated before putting up for sale. Just ask to your butcher if marinate or not. If marinading is necessary, submerge 24 hours the meat into red wine and the same quantity of spices and vegetable will be used to prepare the recipe. Discard and replace wine and other ingredients used for marinading.
BRAISED WILD BOAR STER To prepare this tasty wild boar stew, start mincing the Italian pancetta slices, and place into a thick-bottomed heavy pot. Place the pot over low heat, combined with 1 tbsp of olive oil, mustard seeds, cloves, cinnamon stick, paprika, sage leaves and juniper berries. Let the fat of pancetta slowly melt. Now, cut coarsely onion and carrots, then peel and crush 1 clove of garlic.
SEARED MEAT When the pancetta is well melted, add the vegetables and rosemary. Meanwhile the vegetables are cooking, cut the meat into dices large about 1 inch. Saute until the onion is soft and translucent, then add tomato paste and stir-fry a couple of minutes. Now, pour the vegetables into a bowl. In the same pot, add a couple of tbsp of olive oil and sear the meat a few pieces at time over high heat, until golden brown on all the sides.
SLOW COOKING When the meat is well seared, add the stir fried vegetables, raise the flame and submerge all the ingredients with the red wine. Cook a couple of minutes over high heat, then cover the pot with a lid, and set the flame at minimum. The stew have to very gently bubbling under the lid. Cook 3 hours.
SEARED MUSHROOMS Meanwhile the wild boar is cooking, submerge the dried porcini into a cup of warm water. Now, clean the white mushrooms and cut them into quarters. Peel a crush 1 clove of garlic, then sauté it combined with 2 tbsp of melted butter in a pan over medium heat until golden. Now, add the white mushrooms and stir fry over high heat. When the porcini are soften squeeze mince them, saving the water. Pour the porcini into the pan and cook until the liquid of the mushrooms will be evaporated.
RED WINE SAUCE When the wild boar is very soft and well cooked, divide the meat from the other ingredients. Discard rosemary sprig and cinnamon stick, add the water used to soft the porcini and 1 tsp of cornstarch. Mix with a blender until obtain a consistent sauce. Sift the sauce and pour into the pot combined with the meat and mushrooms. Cook without the lid over low heat until the sauce will be medium thicken. Complete adding salt to taste and black pepper.
Stir fried dandelions and potatoes is a quick and tasty Italian classic. Commonly, it is served as a hot salad for appetizer, or aside meats, eggs, or salty fish, like anchovies or sardines. I really love stir fried dandelions, they are very healthy greens! Their bitter taste pairs perfectly with the sweet of golden potatoes and the salty flavor of Pecorino Romano cheese. When the weather permits to grill outside my house, the stir fried dandelions are a must-to-eat aside steaks and sausages!
1 Lb (450 g) dandelion greens
1 golden potato
4 shallots
7 tbsp extra virgin olive oil
1 tbsp Pecorino Romano
1/2 tsp black pepper
to taste table salt
STEAMED DANDELION GREENS
Wash and raise the dandelion greens as times as needs to eliminate dirt. Steam or boil the dandelion just 5 minute. If is possible, save the water used to steam or boil the vegetables.
STIR FRIED DANDELIONS AND POTATOES
Peel and cut the shallots in quarters. Peel the potato as well, and cut into dices large 1/2 inch. Pour 3 tbsp of olive oil into a pan and place over medium heat. When the oil is very hot, but not smoky, pour the shallots in the pan and stir fry until golden. Now, add the potatoes and continue to stir fry for five minute more. Finally, add the dandelion reduced into pieces 3 inches long. Saute 5 minutes, then add 1/2 ladle of the water used to cook the dandelion. Cook over medium heat until the potatoes are cooked, but not mashed. If necessary, add a few spoon of water more. Finally, add grated Pecorino Romano cheese, black pepper, and salt to taste. Far from the heat, complete with 1 tbsp of olive oil for the portion and serve very hot.
Stir fried dandelions and potatoes is a quick and tasty Italian classic. Commonly, it is served as a hot salad for appetizer, or aside meats, eggs, or salty fish, like anchovies or sardines. I really love stir fried dandelions, they are very healthy greens! Their bitter taste pairs perfectly with the sweet of golden potatoes and the salty flavor of Pecorino Romano cheese. When the weather permits to grill outside my house, the stir fried dandelions are a must-to-eat aside steaks and sausages!
Author: Filippo Trapella - philosokitchen.com
Recipe type: side
Cuisine: Italian
Serves: 4
Ingredients
1 Lb (450 g) dandelion greens
1 golden potato
4 shallots
7 tbsp extra virgin olive oil
1 tbsp Pecorino Romano
1/2 tsp black pepper
to taste table salt
Instructions
STEAMED DANDELION GREENS Wash and raise the dandelion greens as times as needs to eliminate dirt. Steam or boil the dandelion just 5 minute. If is possible, save the water used to steam or boil the vegetables.
STIR FRIED DANDELIONS AND POTATOES Peel and cut the shallots in quarters. Peel the potato as well, and cut into dices large ½ inch. Pour 3 tbsp of olive oil into a pan and place over medium heat. When the oil is very hot, but not smoky, pour the shallots in the pan and stir fry until golden. Now, add the potatoes and continue to stir fry for five minute more. Finally, add the dandelion reduced into pieces 3 inches long. Saute 5 minutes, then add ½ ladle of the water used to cook the dandelion. Cook over medium heat until the potatoes are cooked, but not mashed. If necessary, add a few spoon of water more. Finally, add grated Pecorino Romano cheese, black pepper, and salt to taste. Far from the heat, complete with 1 tbsp of olive oil for the portion and serve very hot.
Oven roasted octopus is the the baked version of a classic summer Italian dish. Seafood is reduced into pieces, then baked with potatoes and capers. Potatoes are roasted until golden. Octopus has to be crispy and dark violet. The sour taste of wine will balance the sweet of octopus and potatoes. A suggestion: salt lightly just a couple of minutes before finishing the oven roasted octopus, an only if necessary.
1 Lb (450 g) octopus tentacles
1/2 Lb golden potatoes
2 cloves of garlic
8 tbsp extra virgin olive oil
1 tbsp capers in oil
1/4 cup white wine
1 tbsp dried oregano
1 dash cayenne pepper
1 tbsp paprika
1 pinch table salt
MARINATED OCTOPUS
Wash and dry the octopus tentacles, cut them into pieces large 1 inch and place into a bowl. Peel and reduce the potatoes into dices large 1/2 inch, then pour in the same bowl. Now, combine the potatoes and octopus with, paprika, dried oregano, cayenne pepper, 2 cloves of garlic peeled and cut in half, and the olive oil. Stir well all the ingredients, then cover with plastic wrap and store into the fridge to marinatea couple of hours.
OVEN ROASTED OCTOPUS
Pre-heat the oven on 400° F.
Discard the garlic, and pour the octopus and potatoes in a roasting pan lined with parchment paper. Do not overlap the pieces. When the oven reach the right temperature, bake the roasting pan 10 minutes. Now, pour the wine, better if only directly over the octopus pieces. Bake until the potatoes are well cooked and octopus is brown and crispy (about 15 minutes more). Finally, add 1 tbsp of capers preserved in vinegar, add just a pinch of salt and bake 3 minutes more.
SERVING THE OCTOPUS
Serve the oven roasted octopus hot. Unfortunately, is not possible to conserve this recipe for days to come, but I’m sure is not a problem: I’ve never seen any leftover on my table!
Oven roasted octopus is the the baked version of a classic summer Italian dish. Seafood is reduced into pieces, then baked with potatoes and capers. Potatoes are roasted until golden. Octopus has to be crispy and dark violet. The sour taste of wine will balance the sweet of octopus and potatoes. A suggestion: salt lightly just a couple of minutes before finishing the oven roasted octopus, an only if necessary.
Author: Filippo Trapella - philosokitchen.com
Recipe type: Appetizer
Cuisine: Italian
Serves: 4
Ingredients
1 Lb (450 g) octopus tentacles
1/2 Lb golden potatoes
2 cloves of garlic
8 tbsp extra virgin olive oil
1 tbsp capers in oil
1/4 cup white wine
1 tbsp dried oregano
1 dash cayenne pepper
1 tbsp paprika
1 pinch table salt
Instructions
MARINATED OCTOPUS Wash and dry the octopus tentacles, cut them into pieces large 1 inch and place into a bowl. Peel and reduce the potatoes into dices large ½ inch, then pour in the same bowl. Now, combine the potatoes and octopus with, paprika, dried oregano, cayenne pepper, 2 cloves of garlic peeled and cut in half, and the olive oil. Stir well all the ingredients, then cover with plastic wrap and store into the fridge to marinate a couple of hours.
OVEN ROASTED OCTOPUS Pre-heat the oven on 400° F. Discard the garlic, and pour the octopus and potatoes in a roasting pan lined with parchment paper. Do not overlap the pieces. When the oven reach the right temperature, bake the roasting pan 10 minutes. Now, pour the wine, better if only directly over the octopus pieces. Bake until the potatoes are well cooked and octopus is brown and crispy (about 15 minutes more). Finally, add 1 tbsp of capers preserved in vinegar, add just a pinch of salt and bake 3 minutes more.
SERVING THE OCTOPUS Serve the oven roasted octopus hot. Unfortunately, is not possible to conserve this recipe for days to come, but I’m sure is not a problem: I’ve never seen any leftover on my table!
Fried artichokes is a classic recipe in Rome. This is one of the most popular Roman dish, prepared since XVI Century in the restaurants located inside the Italian capital historic center. Originally, the fried artichokes (named “carciofi alla Giudia” in Italian) were prepared for Easter gatherings, but actually they are served daily from November to April. The artichokes are fried in two times with different temperatures. Thanks to this method, the artichokes will be well cooked and crispy! Traditionally, the artichokes used for this recipes are called “mamma romana”: a local artichoke famous to be very tender and without hairy heart. To make this dish, today I choose the baby artichokes: thanks to its tenderness, it is perfect for this recipe! Serve the fried artichokes as appetizer or aside meats, eggs or fried seafood. A suggestion: prepare more fried artichokes you think are enough, because they will finish as fast as your guests can say “one more, please!”
8 baby artichokes
1 lemon
1 pint extra virgin olive oil
1 tsp black pepper
To taste table salt
FIRST STEPS
Squeeze the juice of 1 lemon into a bowl. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Cut the extremity of the artichokes and pour them into the bowl with water and lemon juice. Marinate the artichokes 15 minutes, then open them with your fingers like a flower, and place over a board lined with towel paper until dried.
FRIED ARTICHOKES
Pour the olive oil into a small and deep pot. Place the pot over medium heat until the oil reach 300° F. Now, deep fry the artichokes 8 minutes. The temperature of the oil have to be around 250° F. When the baby artichokes are well cooked, raise and place them over a plate lined with towel paper. Press the artichokes against the plate in order to open them like a flower. Finally, raise the temperature of the oil at 350° F and fry the artichokes, one at time, for 30 seconds until golden ad crispy.
FINISHING
Place the fried artichokes on clean paper towels and complete with salt and pepper. Serve immediately.
Fried artichokes is a classic recipe in Rome. This is one of the most popular Roman dish, prepared since XVI Century in the restaurants located inside the Italian capital historic center. Originally, the fried artichokes (named "carciofi alla Giudia" in Italian) were prepared for Easter gatherings, but actually they are served daily from November to April. The artichokes are fried in two times with different temperatures. Thanks to this method, the artichokes will be well cooked and crispy! Traditionally, the artichokes used for this recipes are called “mamma romana”: a local artichoke famous to be very tender and without hairy heart. To make this dish, today I choose the baby artichokes: thanks to its tenderness, it is perfect for this recipe! Serve the fried artichokes as appetizer or aside meats, eggs or fried seafood. A suggestion: prepare more fried artichokes you think are enough, because they will finish as fast as your guests can say “one more, please!”
Author: Filippo Trapella - philosokitchen.com
Recipe type: Appetizer
Cuisine: Italian
Serves: 4
Ingredients
8 baby artichokes
1 lemon
1 pint extra virgin olive oil
1 tsp black pepper
to taste table salt
Instructions
FIRST STEPS Squeeze the juice of 1 lemon into a bowl. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Cut the extremity of the artichokes and pour them into the bowl with water and lemon juice. Marinate the artichokes 15 minutes, then open them with your fingers like a flower, and place over a board lined with towel paper until dried.
FRIED ARTICHOKES Pour the olive oil into a small and deep pot. Place the pot over medium heat until the oil reach 300° F. Now, deep fry the artichokes 8 minutes. The temperature of the oil have to be around 250° F. When the baby artichokes are well cooked, raise and place them over a plate lined with towel paper. Press the artichokes against the plate in order to open them like a flower. Finally, raise the temperature of the oil at 350° F and fry the artichokes, one at time, for 30 seconds until golden ad crispy.
FINISHING Place the fried artichokes on clean paper towels and complete with salt and pepper. Serve immediately.
Pan roasted rabbit is a great Easter recipe. The rabbit is quickly seared until crispy, then braised slowly with white wine, shallots and green olives. This pan roasted rabbit is very good just cooked, but even more delicious re-hated the day after. For this reason this is a perfect dish to prepare in advance!
1 (about 3 Lb) rabbit
12 cloves ofshallot
24 green olives
6 tbsp extra virgin olive oil
1/2 cup white wine
1 sprig fresh rosemary
1 dash crushed green pepperconrs
to taste table salt
FIRST STEPS
Peel the shallots and divide the cloves. Cut the rabbit into pieces. Pour 4 tbsp of olive oil into a saucepan, and place over high heat.
PAN ROASTED RABBIT
When the oil is very hot but not smoky, pour the shallots and stir fry until golden brown. Remove the shallots and store them into a covered bowl. Now, add 2 tbsp more of olive oil and sear the rabbit a few pieces at time. Roast the meat over high heat until golden brown. When all the pieces are well roasted, pour them all into the pan and baste with 1/2 cup of white wine cooking a couple of minutes more over maximum heat. Now, set the flame at minimum, add the shallots and rosemary, cover and stew slowly for 30 minutes. Finally, add the olives, crushed green peppercorns and salt as needed, and cook 10 minutes more.
Pan roasted rabbit is a great Easter recipe. The rabbit is quickly seared until crispy, then braised slowly with white wine, shallots and green olives. This pan roasted rabbit is very good just cooked, but even more delicious re-hated the day after. For this reason this is a perfect dish to prepare in advance!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Game
Cuisine: Italian
Serves: 4
Ingredients
1 (about 3 Lb) rabbit
12 cloves of shallot
24 green olives
6 tbsp extra virgin olive oil
1/2 cup white wine
1 sprig fresh rosemary
1 dash crushed green pepperconrs
to taste table salt
Instructions
FIRST STEPS Peel the shallots and divide the cloves. Cut the rabbit into pieces. Pour 4 tbsp of olive oil into a saucepan, and place over high heat.
[b]PAN ROASTED RABBIT[/b ]When the oil is very hot but not smoky, pour the shallots and stir fry until golden brown. Remove the shallots and store them into a covered bowl. Now, add 2 tbsp more of olive oil and sear the rabbit a few pieces at time. Roast the meat over high heat until golden brown. When all the pieces are well roasted, pour them all into the pan and baste with ½ cup of white wine cooking a couple of minutes more over maximum heat. Now, set the flame at minimum, add the shallots and rosemary, cover and stew slowly for 30 minutes. Finally, add the olives, crushed green peppercorns and salt as needed, and cook 10 minutes more.
A farro salad is a great way to say hallo at the warm season! This healthy recipe is perfect to be prepared a little in advance. Bell peppers and zucchini squash pair greatly with the taste of farro, but if you prefer, it’s possible utilize other vegetables.
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3 cup (360 g) farro
1 yellow bell pepper
1 red bell pepper
4 shallots
3 oz (90 g) feta crumbles
6 tbsp extra virgin olive oil
5 leaves fresh mint
1 dash black pepper
to taste table salt
FIRST STEPS
Pre-heat the oven on 355° F.
Boil the farro following the instruction on the label. When the faro is cooked, raise from the water and toss with 1 tbsp of olive oil and let it reach room temperature.
ROASTED VEGETABLES
Meanwhile the faro is boiling, reduce all the vegetable into small dices. Place the dices on a baking tray lined with parchment paper. Season with 3 tbsp of extra virgin olive oil and salt as needed. Bake until crispy and golden brown.
FARRO SALAD
Mince the fresh mint leaves and combine with farro, roasted vegetables, 2 tbsp of olive oil and feta crumbles. Complete the farro salad with a dash of black pepper and serve warm or at room temperature.
A farro salad is a great way to say hallo at the warm season! This healthy recipe is perfect to be prepared a little in advance. Bell peppers and zucchini squash pair greatly with the taste of farro, but if you prefer, it’s possible utilize other vegetables.
Author: Filippo Trapella - philosokitchen.com
Recipe type: salad
Cuisine: Italian
Serves: 4
Ingredients
3 cup (360 g) farro
1 yellow bell pepper
1 red bell pepper
4 shallots
3 oz (90 g) feta crumbles
6 tbsp extra virgin olive oil
5 leaves fresh mint
1 dash black pepper
to taste table salt
Instructions
FIRST STEPS Pre-heat the oven on 355° F. Boil the farro following the instruction on the label. When the faro is cooked, raise from the water and toss with 1 tbsp of olive oil and let it reach room temperature.
ROASTED VEGETABLES Meanwhile the faro is boiling, reduce all the vegetable into small dices. Place the dices on a baking tray lined with parchment paper. Season with 3 tbsp of extra virgin olive oil and salt as needed. Bake until crispy and golden brown.
FARRO SALAD Mince the fresh mint leaves and combine with farro, roasted vegetables, 2 tbsp of olive oil and feta crumbles. Complete the farro salad with a dash of black pepper and serve warm or at room temperature.
This artichokes dip is a very versatile sauce, full of taste and healthy! Artichokes and mint is a traditional Italian pairing. Pecorino Romano is the perfect cheese for this recipe. Season pasta, enrich your meats or simply spread the artichokes dip over toasted bread slices!
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3 lb (1350 g) baby artichokes
3 tbsp Pecorino Romano
1 lemon
3 cloves of garlic
10 leaves fresh mint
6 tbsp extra virgin olive oil
1 tbs black pepper
to taste table salt
FIRST STEPS
Grate the yellow skin of the lemon and conserve it into a box. Squeeze into a bowl the juice of the lemon. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Slice the artichokes into halves. Pour the artichokes into the bowl with water and lemon juice.
STEWED ARTICHOKES
Pour 3 tbsp of olive oil in a pan and place over medium heat. Stir fry peeled and crushed cloves of garlic until golden brown. Now, add artichokes and stir fry a couple of minute over high heat. Finally, add 1 cup of cold water, cover the pan with a lid and cook 30 minutes over low heat until the artichokes are very tender.
ARTICHOKES DIP
When the artichokes are well cooked and very tender, blend them with a mixer along with garlic, mint leaves, black pepper, the lemon skin grated and 3 tbsp of olive oil and salt as needed. If the artichokes dip is too thick, add a little more of water and blend again. Finally, sift the sauce to eliminate the most tenacious part of the artichokes and obtain a consistent dip.
This artichokes dip is a very versatile sauce, full of taste and healthy! Artichokes and mint is a traditional Italian pairing. Pecorino Romano is the perfect cheese for this recipe. Season pasta, enrich your meats or simply spread the artichokes dip over toasted bread slices!
Author: Filippo Trapella - philosokitchen.com
Recipe type: dip
Cuisine: Italian
Serves: 8
Ingredients
3 lb (1350 g) baby artichokes
3 tbsp Pecorino Romano
1 lemon
3 cloves of garlic
10 leaves fresh mint
6 tbsp extra virgin olive oil
1 tbs black pepper
to taste table salt
Instructions
FIRST STEPS Grate the yellow skin of the lemon and conserve it into a box. Squeeze into a bowl the juice of the lemon. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Slice the artichokes into halves. Pour the artichokes into the bowl with water and lemon juice.
STEWED ARTICHOKES Pour 3 tbsp of olive oil in a pan and place over medium heat. Stir fry peeled and crushed cloves of garlic until golden brown. Now, add artichokes and stir fry a couple of minute over high heat. Finally, add 1 cup of cold water, cover the pan with a lid and cook 30 minutes over low heat until the artichokes are very tender.
ARTICHOKES DIP When the artichokes are well cooked and very tender, blend them with a mixer along with garlic, mint leaves, black pepper, the lemon skin grated and 3 tbsp of olive oil and salt as needed. If the artichokes dip is too thick, add a little more of water and blend again. Finally, sift the sauce to eliminate the most tenacious part of the artichokes and obtain a consistent dip.
Rapini and pasta is a classic Italian pairing. Even if the basic recipe is prepared without any kind of protein, is common add sausage or anchovies to give more taste! The most typical shape of pasta cooked along with this tasty greens is orecchiette. Can’t miss a sprinkle of Pecorino, so considering the strong taste of this cheese and preserved anchovies, manage the salt with care!
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14 oz (400 g) pasta
2 Lb (900 g) rapini
6 anchovies in oil
2 cloves garlic
6 tbsp extra virgin olive oil
3 tbsp white wine
3 tbsp Pecorino Romano
1/2 tsp chili flakes
to taste table salt
STIR-FRIED RAPINI
Clean rapini. Cut and Boil the leaves and buds 4 minutes, then raise and conserve the water. Pour 3 tbsp of olive oil in a pan and place over medium heat. Stir fry the garlic, peeled and crushed, the chili flakes, and anchovies fillets. When the garlic is golden, baste with the white wine and cook until obtain a consistent cream. Finally, add the boiled leaves and buds. Stir fry over high heat 5 minutes more.
ORECCHIETTE WITH RAPINI AND ANCHOVIES
Cook the orecchiette into the water used to boil rapini following the instruction on the box. Raise the pasta “al dente” and pour it into the pan with the sauce and vegetables. Toss the pasta and sauté 3-4 mins over medium/high heat. Serve immediately very hot completing the dish with grated Pecorino.
Rapini and pasta is a classic Italian pairing. Even if the basic recipe is prepared without any kind of protein, is common add sausage or anchovies to give more taste! The most typical shape of pasta cooked along with this tasty greens is orecchiette. Can’t miss a sprinkle of Pecorino, so considering the strong taste of this cheese and preserved anchovies, manage the salt with care!
Author: Filippo Trapella - philosokitchen.com
Recipe type: pasta
Cuisine: Italian
Serves: 4
Ingredients
14 oz (400 g) pasta
2 Lb (900 g) rapini
6 anchovies in oil
2 cloves garlic
6 tbsp extra virgin olive oil
3 tbsp white wine
3 tbsp Pecorino Romano
1/2 tsp chili flakes
to taste table salt
Instructions
STIR-FRIED RAPINI Clean rapini. Cut and Boil the leaves and buds 4 minutes, then raise and conserve the water. Pour 3 tbsp of olive oil in a pan and place over medium heat. Stir fry the garlic, peeled and crushed, the chili flakes, and anchovies fillets. When the garlic is golden, baste with the white wine and cook until obtain a consistent cream. Finally, add the boiled leaves and buds. Stir fry over high heat 5 minutes more.
ORECCHIETTE WITH RAPINI AND ANCHOVIES Cook the orecchiette into the water used to boil rapini following the instruction on the box. Raise the pasta “al dente” and pour it into the pan with the sauce and vegetables. Toss the pasta and sauté 3-4 mins over medium/high heat. Serve immediately very hot completing the dish with grated Pecorino.
Calf liver Venetian Style is another recipe originating from the North Italian culinary tradition. The meat is stir-fried just the time to be medium cooked, and served with sweet and sour onions. This calf liver recipe pairs greatly with toasted bread slices or white polenta. When done, serve the liver immediately with minced parsley and black pepper, and don’t forget a glass of good white wine!
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5 lb (700 g) calf liver
2 white onions
4 tbsp unsalted butter
1 tbsp white vinegar
1 tbsp fresh parsley
1/4 cup vegetable stock
1 tsp cane sugar
1 dash black pepper
to taste table salt
STEWED ONIONS
Peel and finely slice the onions. Rinse and dry the calf liver, then slice into 1 inch strips. Melt the butter in a pan over medium/low heat. When the butter starts to bubbling, pour the onions and sugar. Let the onions cooking slow until translucent and extremely tender, then add the vegetable stock, just enough to obtain a creamy sauce, not watery. Cook 5 minutes more, then raise the flame and add the vinegar.
STIR-FRIED CALF LIVER
Cook the calf liver strips 3-4 mins along with onions over high eat. The meat inside has to be pale pink, medium cooked but still juicy. Do not overcook the liver, otherwise it will be too leathery. Complete with minced parsley, salt as needed and a sprinkle of black pepper. Serve immediately.
Calf liver Venetian Style is another recipe originating from the North Italian culinary tradition. The meat is stir-fried just the time to be medium cooked, and served with sweet and sour onions. This calf liver recipe pairs greatly with toasted bread slices or white polenta. When done, serve the liver immediately with minced parsley and black pepper, and don't forget a glass of good white wine!
Author: Filippo Trapella - philosokitchen.com
Recipe type: entree
Cuisine: Italian
Serves: 4
Ingredients
5 lb (700 g) calf liver
2 white onions
4 tbsp unsalted butter
1 tbsp white vinegar
1 tbsp fresh parsley
1/4 cup vegetable stock
1 tsp cane sugar
1 dash black pepper
to taste table salt
Instructions
STEWED ONIONS Peel and finely slice the onions. Rinse and dry the calf liver, then slice into 1 inch strips. Melt the butter in a pan over medium/low heat. When the butter starts to bubbling, pour the onions and sugar. Let the onions cooking slow until translucent and extremely tender, then add the vegetable stock, just enough to obtain a creamy sauce, not watery. Cook 5 minutes more, then raise the flame and add the vinegar.
STIR-FRIED CALF LIVER Cook the calf liver strips 3-4 mins along with onions over high eat. The meat inside has to be pale pink, medium cooked but still juicy. Do not overcook the liver, otherwise it will be too leathery. Complete with minced parsley, salt as needed and a sprinkle of black pepper. Serve immediately.
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