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 »

 

Crepes with cream of asparagus

Crepes with cream of asparagusThe crepes with cream of asparagus are a really tasty main dish that can be prepared either on special occasions or for a meal with friends or with your partner. This recipe is very simple to prepare, and certainly suitable for an event like Valentine's Day for aphrodisiac ingredients containing: first of all the asparagus, then nutmeg. No doubt the right recipe to take your partner by the throat with a tasty recipe, especially with that little bit extra for an after-dinner exciting. If you want, you can prepare the crepes with cream of asparagus in advance and gratinarle just before serving at the table. For 12 crepes with a diameter of 20 cm 40 gr butter 250 gr flour 500 ml milk a generous pinch salt 3 eggs For the sauce 50 g butter 50 g flour 500 ml milk a pinch nutmeg pinch salt For the filling 600 g Asparagus Asparagus 30 g butter 160 g Gruyere Salt to taste Pepper to taste For the dish a few knobs butter extra virgin olive oil 1 tablespoon Parmesan cheese 2 tablespoons Preparation First, take care of the preparation of crepes: with the indicated doses prepared crepes with a diameter of about 12 20 cm (1) (click here to see how). Once ready the crepes, peeled asparagus removing the tough part of the stems (click here to see how to do) wash, boil and drain al dente. While the asparagus are cooking, with the ingredients listed, prepare the béchamel sauce (click here to see how to do) that you'll need for cream of asparagus. Take the boiled asparagus, chopped stems keeping the tips (which should be about 10 cm long). Make stir-fry the asparagus stalks to high heat with 30 grams of butter (4) and cook for 5 minutes, then add salt and pepper and turn off the heat. At this point, transfer the shanks well seasoned in the bowl of a mixer (5), and then add in frullateli 3/4 of the sauce and mix until a smooth paste (6-7). At this point, distributed a spoonful of asparagus cream on the surface of each crepes (8) and sprinkle with the grated Gruyère cheese (9). You can close the crepes on their own (10-11), and then place on a baking dish which you have greased the bottom with a tablespoon of olive oil (12). Once you have placed all the crepes (13), sprinkle with a little 'white sauce, garnished with asparagus tips required by (14) and with the grated Parmesan cheese (15). Before serving crepes with cream of asparagus, turn on the grill and let cook au gratin for 5-10 minutes, or until the sauce will not have formed the classic golden crust. Serve piping hot crepes with asparagus: it just takes a couple for each diner.

First, take care of the preparation of crepes: with the indicated doses 12 prepared crepes with a diameter of about 20 cm (1) (click here to see how). Once ready the crepes, peeled asparagus removing the tough part of the stems (click here to see how to do) wash, boil and drain al dente. While the asparagus are cooking, with the ingredients listed, prepare the béchamel sauce (click here to see how to do) that you'll need for cream of asparagus. Take the boiled asparagus, chopped stems keeping the tips (which should be about 10 cm long). Make stir-fry the asparagus stalks to high heat with 30 grams of butter (4) and cook for 5 minutes, then add salt and pepper and turn off the heat. At this point, transfer the shanks well seasoned in the bowl of a mixer (5), and then add in frullateli 3/4 of the sauce and mix until a smooth paste (6-7). At this point, distributed a spoonful of asparagus cream on the surface of each crepes (8) and sprinkle with the grated Gruyère cheese (9). You can close the crepes on their own (10-11), and then place on a baking dish which you have greased the bottom with a tablespoon of olive oil (12). Once you have placed all the crepes (13), sprinkle with a little 'white sauce, garnished with asparagus tips required by (14) and with the grated Parmesan cheese (15). Before serving crepes with cream of asparagus, turn on the grill and let cook au gratin for 5-10 minutes, or until the sauce will not have formed the classic golden crust. Serve piping hot crepes with asparagus: it just takes a couple for each diner.