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 »

 

Cabbage rolls

Cabbage rollsThe cabbage rolls are an appetizer or a main dish rich and tasty can be served during the cold season. The cabbage crisp surround a delicious filling: a risotto made with sausage and the heart of the cabbage itself. Rice and in fact one of the ingredients that traditionally accompanies the best cabbage, but these rolls can be filled in various ways. This recipe is simple, delicious and easy to prepare and the best way to use an ingredient into disuse in our kitchens and an ideal way to eat this vegetable so tasty for children! Enjoy your meal! Ingredients for 12 rolls: vegetable broth, 1 lt 30 gr Butter Carrots 1 savoy cabbage, 150 g and 12 small onions 1 large leaves Extra virgin olive oil, 4 tablespoons grated Parmesan cheese, 80 g Pepper Rice dwarf avenue, 280 gr Salt Sausage 1 stalk celery 350 grams white wine, 200 ml … to sprinkle: Butter 50 g grated Parmesan cheese, 2 tablespoons Preparation Place a large saucepan on the fire with salt water and bring to a boil. Remove the cabbage, very gently, 12 outer leaves (1), rather large and, without breaking, remove with a boxcutter the midrib rather fibrous (2): let them boil 1-2 minutes (3), putting them in a pot over the 'other, then drain, taking them one by one and laying them in a colander ideally stored (4). From the heart of cabbage, picked up 150 grams of tender leaves and chop finely (5). Then grainy the sausage and keep it aside (6). Melt the butter in a large saucepan in oil and then add finely chopped carrot, onion and celery (7). Let dry on low heat the vegetables for 10-15 minutes without any of color, then turn up the heat, pour in the rice (8) and toast for 2-3 minutes (9). Pour in the white wine (10), then add the crumbled sausage (11), let rosoli stirring and then add a little vegetable broth (12) and 150 grams of finely chopped cabbage (13). Add salt and pepper and cook the rice adding the broth a little at a time, each time you'll need. When the rice is cooked to perfection, turn off the heat, add the grated Parmesan cheese (14) and mix. Take a cabbage leaf wide open, put it in the middle of a big spoonful of rice (you have to divide it into 12 tablespoons) (15) and close to package (16), then store the roll (with the folded portion to the down) in a baking dish that you previously sprinkled with a little olive oil and half a ladle of broth (17). Proceed as up to terminate the ingredients, putting all the rolls close to each other to fill the pan. Sprinkle with melted butter and grated cheese (17-18). Bake in preheated oven at 200 degrees for about 15 minutes and then finish cooking by turning the grill for 5 minutes. Remove from the oven and serve the rolls after having rested for 10 minutes.

Put on the fire a large saucepan with salted water and bring to a boil. Remove the cabbage, very gently, 12 outer leaves (1), rather large and, without breaking, remove with a boxcutter the midrib rather fibrous (2): let them boil 1-2 minutes (3), putting them in a pot over the 'other, then drain, taking them one by one and laying them in a colander ideally stored (4). From the heart of cabbage, picked up 150 grams of tender leaves and chop finely (5). Then grainy the sausage and keep it aside (6). Melt the butter in a large saucepan in oil and then add finely chopped carrot, onion and celery (7). Let dry on low heat the vegetables for 10-15 minutes without any of color, then turn up the heat, pour in the rice (8) and toast for 2-3 minutes (9). Pour in the white wine (10), then add the crumbled sausage (11), let rosoli stirring and then add a little vegetable broth (12) and 150 grams of finely chopped cabbage (13). Add salt and pepper and cook the rice adding the broth a little at a time, each time you'll need. When the rice is cooked to perfection, turn off the heat, add the grated Parmesan cheese (14) and mix. Take a cabbage leaf wide open, put it in the middle of a big spoonful of rice (you have to divide it into 12 tablespoons) (15) and close to package (16), then store the roll (with the folded portion to the down) in a baking dish that you previously sprinkled with a little olive oil and half a ladle of broth (17). Proceed as up to terminate the ingredients, putting all the rolls close to each other to fill the pan. Sprinkle with melted butter and grated cheese (17-18). Bake in preheated oven at 200 degrees for about 15 minutes and then finish cooking by turning the grill for 5 minutes. Remove from the oven and serve the rolls after having rested for 10 minutes.