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 »



BreadsticksThe breadsticks are the famous loaves of bread dough crisp and elongated source Turin. Known and crunched across the world are one of the most famous Italian food products abroad. It is said that the bread sticks were invented in Italy in the first half of 1600: is awarded in the name of "gherssa" a typical bread Piedmont elongated and similar to the French baguette. It is said that a doctor recommended age to the son of the Duke of Savoy, who was suffering from intestinal disorders, to remove badly baked bread (and the crumb of the bread) and eat only crunchy breadsticks ironed. The consumption of these delicious loaves elongated initially privilege of only the nobles, soon spread to the entire population! In this recipe, we present the preparation of Turin breadsticks ironed Similar Sisters, with slight variations. Makes about 40 breadsticks: Water 280 ml flour durum wheat flour (1 tablespoon flour 00, 500 g Yeast 15 g barley malt (or sugar) 1 teaspoon extra virgin olive oil, 50 gr and taste for brushing salt 8 g Preparation To prepare the bread sticks started taking warm water from 280 ml indicated and dissolve the yeast and malt (1). In another container place the remaining warm water and dissolve the salt (2). Put sifted flour in a planetary and add the mixture of water, yeast and malt (3), operate the hook leaf and add also the oil flush that have mixed with the water and salt (4). Knead until a compound elastic (5) that you are going to transfer on a board sprinkled with flour of durum wheat. molded the dough into the shape of a rectangle, brush with extra virgin olive oil (6) and sprinkle the semolina flour of durum wheat. then let the dough rise until it will have doubled its initial volume. elapsed time required for the rise (about 1 h), with a smooth, long-bladed knife cut the dough for the short side in strips of about 1 cm each (7). Grasp each strip of dough with both hands by the edges and pull it until it reaches the length of the pan will use to bake (8). Arrange the breadsticks well spaced on a baking sheet lined with parchment paper (9) and cook at 200 ° C for about 20 minutes, until they begin to brown. If you are not regular do not worry, and just this particularity.'s thinnest parts of breadsticks are crunchy ones thicker a little 'softer.