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. The chicken is then flavored 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 bacon, and all the ingredients 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 to make that lends itself 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 white meat, which is stewed 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: chicken with potatoes. The version More »

 

Category Archives: Sapori-dal-Mondo/Marocco

Moroccan cigars of phyllo dough

Moroccan cigars of phyllo dough

The Moroccan cigars are delicious appetizers (to be proposed as a main course) spicy taste and crunchy. The cigars have a delicious and tasty stuffing made of flesh, cinnamon, pepper, ginger and eggs, all wrapped in phyllo dough, the latter of Middle Eastern origin. The ingredients of phyllo dough are flour, oil, water and salt, and its extremely thin, means that once cooked is extremely light and crisp.

Lamb tagine with prunes and almonds

Tagine of lamb with prunes and almondsThe tagine (or tajine) of lamb with prunes and almonds and a succulent dish of Arab origin, widespread especially in Morocco, Tunisia and Algeria. In this version the tagine, Moroccan dish made of chicken or goat is cooked with plums which give it a characteristic bittersweet taste. The lamb, in cooking, is flavored with cinnamon, saffron and ginger in your kitchen sprigioneranno a mix of fragrances that will make you do a perfect travel between distant lands and full of charm.

Couscous with seafood

Couscous with seafoodCouscous with seafood and a first course of North African origin, but also widely used in the Mediterranean, it is made with many variations, depending on the location in which it is prepared. Our version of couscous with seafood and very tasty and light, with mussels, clams, octopus, squid, shrimp, tomatoes and peas, better suited to summer weather as it can be served cold, in the same way as a salad of rice.

Couscous with vegetables