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 »

 

Cirashi Sushi

Cirashi SushiThe cirashi and preparations of traditional Japanese sushi, the base and always cooked rice for absorption and with the classical reduction of vinegar-wine-sugar and salt that gives the typical sweet taste to the rice itself and that it combines well with the raw fish. In cirashi usually use meaty fish like tuna, salmon, mackerel, swordfish, yellowtail and shrimp which are usually used over the rice, for richer versions there are also the presence of omelette wrapped in nori seaweed and octopus. For cirashi Rice vinegar 10 ml Water 500 ml Avocado 1/2 Shrimp Shrimp Swordfish 12 200 g round grain rice 300 g Salt 1/2 tsp Salmon Tuna 200 gr 200 gr Rice Wine (sakи) 10 ml caster sugar 2 spoons for serving Soy sauce to taste Pickled Ginger Wasabi qb qb Preparation First of all it is necessary to weigh the rice (1) and rinse well under cold running water (2) as long as the water does not remain completely clear, let now rest the rice in the colander for 15 minutes. Pour the rice in a pan with 500ml of water (3) and bring to a boil, lower the heat reached the latter to low and simmer until all the liquid will dry. Meanwhile, prepare the reduction (4) combining in a saucepan, rice vinegar, rice wine ri (mirin) or sake, sugar and salt (5) and cook until sugar and salt have dissolved (6), set aside. Transfer the cooked rice in a pan low and well wide from the edge (7) because now it's time to let it cool: pour slowly on the back of a spoon (8) of wood, or a spatula, the reduction in order to spread it well of all the rice and helping (9) always with a spoon spread the rice so that it takes much air as possible, and ideally also waved with a fan or another tool (10) that can make air, so that the vinegar evaporate quickly and the rice to cool slowly. This is a crucial step for the success of the rice, which will have a tendency to be sticky, but rightly so. Proceed to cut the slices from the slice of salmon (11), tuna (12), and the sword (13) trying to deduce all of the same size; cut even of very thin slices of avocado (14). Arrange the rice in 4 individual bowls (15) and above, to your taste, lay the slices of fish (16-17) and avocado last in the fresh shrimp. Serve with soy sauce, wasabi and pickled ginger (18).

The cirashi and preparations of traditional Japanese sushi, the base and always cooked rice for absorption and with the classical reduction of vinegar-wine-sugar and salt that gives the typical sweet taste to the rice itself and that it combines well with the raw fish. In cirashi usually use meaty fish like tuna, salmon, mackerel, swordfish, yellowtail and shrimp which are usually used over the rice, for richer versions there are also the presence of omelette wrapped in nori seaweed and octopus. For cirashi Rice vinegar 10 ml Water 500 ml Avocado 1/2 Shrimp Shrimp Swordfish 12 200 g round grain rice 300 g Salt 1/2 tsp Salmon Tuna 200 gr 200 gr Rice Wine (sakи) 10 ml caster sugar 2 spoons for serving Soy sauce to taste Pickled Ginger Wasabi qb qb Preparation First of all it is necessary to weigh the rice (1) and rinse well under cold running water (2) as long as the water does not remain completely clear, let now rest the rice in the colander for 15 minutes. Pour the rice in a pan with 500ml of water (3) and bring to a boil, lower the heat reached the latter to low and simmer until all the liquid will dry. Meanwhile, prepare the reduction (4) combining in a saucepan, rice vinegar, rice wine ri (mirin) or sake, sugar and salt (5) and cook until sugar and salt have dissolved (6), set aside. Transfer the cooked rice in a pan low and well wide from the edge (7) because now it's time to let it cool: pour slowly on the back of a spoon (8) of wood, or a spatula, the reduction in order to spread it well of all the rice and helping (9) always with a spoon spread the rice so that it takes much air as possible, and ideally also waved with a fan or another tool (10) that can make air, so that the vinegar evaporate quickly and the rice to cool slowly. This is a crucial step for the success of the rice, which will have a tendency to be sticky, but rightly so. Proceed to cut the slices from the slice of salmon (11), tuna (12), and the sword (13) trying to deduce all of the same size; cut even of very thin slices of avocado (14). Arrange the rice in 4 individual bowls (15) and above, to your taste, lay the slices of fish (16-17) and avocado last in the fresh shrimp. Serve with soy sauce, wasabi and pickled ginger (18).