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Chicken in beer with onions and bacon

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Chicken cream

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Chicken Fricassee

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Crepes with Shrimp

Crepes with ShrimpThe crepes with shrimp are a dish delicious and very delicate. The filling contained in a soft cream and crepes prepared with shrimp and enriched with cream and mascarpone melts that give it a unique taste and texture. for 12 crepes with a diameter of 20 cm 40 gr butter 250 gr flour 500 ml fresh whole milk 1 pinch salt 3 eggs for cream of shrimp 2 cloves garlic 1 cup Brandy Butter 40 gr peeled shrimps 500 g Mascarpone 250 g olive oil 2 tablespoons 200 ml liquid cream ground pepper to taste 1 tablespoon tomato concentrate 2 tablespoons chopped parsley Salt to taste Preparation First prepare the batter that you'll need for the crepes: whisk the eggs with the milk (1-2), and pour the mixture into a bowl with the flour (3) and a pinch of salt. The mixture then add the melted butter (4) and stir well to mix all the ingredients. Put to heat a crêpe griddle diameter of 20 cm and paid to the center a ladle of batter (about 70 ml) that you spread out across the width of the pan (5). Cook the pancakes on both sides of (6). In a pan fry the oil, butter and garlic (7). Then add the shrimp, sprinkle with the brandy and let it soften (8-9). Then add the shrimp tomato paste (10), then the cream (11) and mascarpone (12). Let cook until the mascarpone will not be dissolved and has formed a soft cream, then add a pinch of pepper and a sprinkling of parsley (13). At this point, pour a few tablespoons of cream of shrimp on the bottom of crepes (14). Richiudete the crepes in half and pour over the other cream (15). Finally, sprinkle with parsley and serve hot.

The crepes with shrimp are a dish delicious and very delicate. The filling contained in a soft cream and crepes prepared with shrimp and enriched with cream and mascarpone melts that give it a unique taste and texture. for 12 crepes with a diameter of 20 cm 40 gr butter 250 gr flour 500 ml fresh whole milk 1 pinch salt 3 eggs for cream of shrimp 2 cloves garlic 1 cup Brandy Butter 40 gr peeled shrimps 500 g Mascarpone 250 g olive oil 2 tablespoons 200 ml liquid cream ground pepper to taste 1 tablespoon tomato concentrate 2 tablespoons chopped parsley Salt to taste Preparation First prepare the batter that you'll need for the crepes: whisk the eggs with the milk (1-2), and pour the mixture into a bowl with the flour (3) and a pinch of salt. The mixture then add the melted butter (4) and stir well to mix all the ingredients. Put to heat a crêpe griddle diameter of 20 cm and paid to the center a ladle of batter (about 70 ml) that you spread out across the width of the pan (5). Cook the pancakes on both sides of (6). In a pan fry the oil, butter and garlic (7). Then add the shrimp, sprinkle with the brandy and let it soften (8-9). Then add the shrimp tomato paste (10), then the cream (11) and mascarpone (12). Let cook until the mascarpone will not be dissolved and has formed a soft cream, then add a pinch of pepper and a sprinkling of parsley (13). At this point, pour a few tablespoons of cream of shrimp on the bottom of crepes (14). Richiudete the crepes in half and pour over the other cream (15). Finally, sprinkle with parsley and serve hot.