Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Monthly Archives: June 2012

Swivels ham and rocket

Swivels ham and rocket

Swivels ham and arugula are some nice appetizers consisting of slices of bread spread with cream and ham and arugula, rolled up and then sliced. You can serve these swivels as a starter, during an aperitif, a party or a birthday. Simple and easy to implement, the swivels may be prepared with a variety of fillings to suit your personal taste: Instead of ham fact, you can use, for example, salami, mortadella, salmon, shrimp, tuna.

Crepes with cream of asparagus

Crepes with cream of asparagusThe crepes with cream of asparagus are a really tasty main dish that can be prepared either on special occasions or for a meal with friends or with your partner. This recipe is very simple to prepare, and certainly suitable for an event like Valentine's Day for aphrodisiac ingredients containing: first of all the asparagus, then nutmeg.

Veal with tuna sauce

Veal with tuna sauce

Veal with tuna sauce, or calves tone, contrary to what many people think, and a very Italian dish typical of Piemontese cuisine. There are many cities that Piedmont boast of having "given birth" to this appetizer: among all surely remember Alba and Garessio, where it seems you can eat as much good veal with tuna sauce of Italy.

Crescentine tigelle

Crescentine tigelle

Crescentine (from dough that grows), now called the common language tigelle, scones are typical of Modena, prepared with a dough of flour, lard, yeast and water. Once crescentine were cooked in clay discs called tigelle, hence the current name of this traditional bread Emiliano. The mixture of tigelle after rising, is laid and cut with a pasta bowl circular tigelle are then cooked in the classic waffle iron (greased with lard) or the tigellatrice refractory material.

Calamari with garlic and lemon scent

Calamari all'aglio e profumo di limone The squid with garlic and lemon scent is a preparation quick and easy implementation, and a second course very pleasant, light and successful for those who like this type of fish and want to enjoy it not only fried, but accompanied by an aromatic and tasty sauce. We suggest that you prepare ahead of International Women's Day, since, its color bathed in lemon yellow, reminiscent of mimosa.

Baked frittata with chickpeas

Baked frittata with chickpeas The omelet baked with chickpeas and a main course that can become a tasty appetizer if served in slices. The omelet baked with chickpeas and an omelet light and rich in vegetables, which can also be prepared in advance and served at room temperature. The omelet baked with chickpeas and a great recipe to recycle leftover vegetables and prepare a dish rich and substantial.

Asparagus Frittata

Asparagus FrittataThe omelet with asparagus and a classic spring dish, season in which these vegetables grow naturally and can be served as an appetizer, cut into small squares, or as a main dish in portions plentiful. Asparagus omelette can be considered a rustic dish and can be prepared well in advance, because like any omelet, and great if cold, for this and suitable for picnics and outdoor dining.

Focaccia (fьgassa) Genovese

Focaccia (fьgassa) GenoveseThe focaccia alla genovese, in dialect "in fugassa", and a specialty typical of Ligurian cuisine, and the tradition of its ancient preparation and so rooted in the Genoese, who has made the focaccia alla genovese a slow food. The origins of the true focaccia alla genovese are to be found in the mists of time, so that is prepared now all over the world, even if it virtually impossible to recreate its fragrance and goodness outside of Genoa.

Salad of kiwi

Salad of kiwiThe kiwi salad and a fresh summer recipe prepared with tasty summer vegetables and fruit where the typical New Zealand is combined with the colorful ingredients of this salad. Light and tasty salad of kiwi and idelale be enjoyed during the summer, salad of kiwi shows how the kiwi can be eaten not only as a fruit but can also be used to make unusual and very original a simple salad.

Fillet crusted with Port wine sauce and air of coffee

Fillet crusted with Port wine sauce and air of coffeeThis review of the fillet in a crust of coffee is inspired by a recipe for American Chef Bobby Flay. Influenced tex mex (pepper, coffee), but is revived with a different balance, very aromatic and certainly special and unusual taste. The flat and structured to provide information to all tastes taste receptors: Amaro (coffee, cocoa), acid (salsa), Savory (sauce), sweet (sauce, pumpkin soup), Unami (pumpkin soup, beef ), crispy (crust of spices), Aroma (chives, nutmeg, air coffee, cardamom).