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 »

 

Crispelle

CrispelleThe crispelle are a delicious street food made with bread dough fried. The crispelle are especially common in the South of Italy, in particular in Calabria and Sicily. The crispelle can be served as a starter or as a break hunger or accompanied by a buffet of cold cuts, but they are also excellent eaten alone. The crispelle can also be prepared with a filling of ricotta cheese and anchovies, this depends on the area of origin where being prepared. We have prepared a simple and classic recipe, where the crispelle are fried after taking a ring shape. practice and prepare crispelle during village festivals, on those occasions and really fun to see the work that crispellai prepare crispelle with great skill and speed. For 20 crispelle from 25-30 gr one o'clock Water 180 ml flour 300 g yeast 15 g salt 10 g sugar 1 teaspoon extra virgin olive oil for frying to taste Preparation Crumble the yeast in lukewarm water and half add sugar, then stir to dissolve all (1). Pour the flour into a bowl and add the yeast mixture (2) and the remaining water in which you have dissolved the salt. Knead the whole and when the liquid will be absorbed (3). Transfer the dough onto a work surface and knead for 10 minutes until he will see quite smooth (4-5). Place the dough in a lightly floured bowl from the bottom, cover with plastic wrap and let rise in a warm, draft-free air for at least two hours, or until the dough will have doubled in volume (6 ). After the time necessary to heat, in a pan with high sides (7), olive oil bringing it to 180 °, then, with greasy hands of oil, taken from the bowl of the pieces of dough weighing about 25-30 gr one (8) to which you give the form of rings, piercing the dough in the center with your fingers and stretching it (9). Fry the rings of dough until it become golden and crispy outside and soft inside (10-11), then poggiateli on a paper towel to make him lose the excess oil. Salt lightly and serve immediately crispelle.

The crispelle are a delicious street food made with bread dough fried. The crispelle are especially common in the South of Italy, in particular in Calabria and Sicily. The crispelle can be served as a starter or as a break hunger or accompanied by a buffet of cold cuts, but they are also excellent eaten alone. The crispelle can also be prepared with a filling of ricotta cheese and anchovies, this depends on the area of origin where being prepared. We have prepared a simple and classic recipe, where the crispelle are fried after taking a ring shape. practice and prepare crispelle during village festivals, on those occasions and really fun to see the work that crispellai prepare crispelle with great skill and speed. For 20 crispelle from 25-30 gr one o'clock Water 180 ml flour 300 g yeast 15 g salt 10 g sugar 1 teaspoon extra virgin olive oil for frying to taste Preparation Crumble the yeast in lukewarm water and half add sugar, then stir to dissolve all (1). Pour the flour into a bowl and add the yeast mixture (2) and the remaining water in which you have dissolved the salt. Knead the whole and when the liquid will be absorbed (3). Transfer the dough onto a work surface and knead for 10 minutes until he will see quite smooth (4-5). Place the dough in a lightly floured bowl from the bottom, cover with plastic wrap and let rise in a warm, draft-free air for at least two hours, or until the dough will have doubled in volume (6 ). After the time necessary to heat, in a pan with high sides (7), olive oil bringing it to 180 °, then, with greasy hands of oil, taken from the bowl of the pieces of dough weighing about 25-30 gr one (8) to which you give the form of rings, piercing the dough in the center with your fingers and stretching it (9). Fry the rings of dough until it become golden and crispy outside and soft inside (10-11), then poggiateli on a paper towel to make him lose the excess oil. Salt lightly and serve immediately crispelle.