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 »

 

Castagnole

CastagnoleDamselfish, Zeppole, Tortelli Milanesi, are some of the names by which they are called the typical Venetian: the crackers are pancakes typical of Romagna, as small as chestnuts and soft inside, readily available in all bakeries in the period from ' Epiphany to Ash Wednesday. Despite their paternity coast, the crackers, so called because of their shape that vaguely resembles that of a chestnut, are prepared and enjoyed in many regions of Italy but with different names and with slight variations of ingredients. Ingredients for 30 crackers from 12 grams each 40 gr butter (or oil 1-2 tbsp) flour 200 g Yeast chemical powder 1/2 tablespoon Lemon zest of 1/2 Mistrа anise liqueur 1 tablespoon salt 1 pinch 2 small eggs 1 teaspoon Vanilla Sugar 50 gr … to sprinkle icing sugar to taste … to fry oil seeds to taste Preparation Put in a bowl the flour, eggs, sugar, butter, vanilla, salt , the grated rind of the lemon, liquor and yeast (1), work the ingredients to mix them, then transfer the dough on a lightly floured work surface and knead until adottenere a soft (but not mushy) smooth and compact ( 3). Let the dough rest for a few minutes and then formed of twisted pasta (4) the thickness of a few centimeters and cut into pieces the size of large nuts (5). Formed with the palms of your hands into balls (6), (if you want to engrave the surface with a screwdriver), and fry them a bit 'at a time in hot oil over low heat and (7), turning them in the pan until well become swollen and gold and will begin to float (8). Once ready, allow to dry your crackers on a paper towel, sprinkle with icing sugar (9) or granulated and … Happy Carnival!

Damselfish, Zeppole, Tortelli Milanesi, are some of the names by which they are called the typical Venetian: the crackers are pancakes typical of Romagna, as small as chestnuts and soft inside, readily available in all bakeries in the period from ' Epiphany to Ash Wednesday. Despite their paternity coast, the crackers, so called because of their shape that vaguely resembles that of a chestnut, are prepared and enjoyed in many regions of Italy but with different names and with slight variations of ingredients. Ingredients for 30 crackers from 12 grams each 40 gr butter (or oil 1-2 tbsp) flour 200 g Yeast chemical powder 1/2 tablespoon Lemon zest of 1/2 Mistrа anise liqueur 1 tablespoon salt 1 pinch 2 small eggs 1 teaspoon Vanilla Sugar 50 gr … to sprinkle icing sugar to taste … to fry oil seeds to taste Preparation Put in a bowl the flour, eggs, sugar, butter, vanilla, salt , the grated rind of the lemon, liquor and yeast (1), work the ingredients to mix them, then transfer the dough on a lightly floured work surface and knead until adottenere a soft (but not mushy) smooth and compact ( 3). Let the dough rest for a few minutes and then formed of twisted pasta (4) the thickness of a few centimeters and cut into pieces the size of large nuts (5). Formed with the palms of your hands into balls (6), (if you want to engrave the surface with a screwdriver), and fry them a bit 'at a time in hot oil over low heat and (7), turning them in the pan until well become swollen and gold and will begin to float (8). Once ready, allow to dry your crackers on a paper towel, sprinkle with icing sugar (9) or granulated and … Happy Carnival!