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 »

 

Focaccia (fьgassa) Genovese

Focaccia (fьgassa) GenoveseThe focaccia alla genovese, in dialect "in fugassa", and a specialty typical of Ligurian cuisine, and the tradition of its ancient preparation and so rooted in the Genoese, who has made the focaccia alla genovese a slow food. The origins of the true focaccia alla genovese are to be found in the mists of time, so that is prepared now all over the world, even if it virtually impossible to recreate its fragrance and goodness outside of Genoa. The focaccia alla genovese must be high on average two centimeters, crunchy, soft and friable, never rubbery, shiny oil (preferably olive that amplifies the aromatic spectrum), and some, before infornarla, use wet it with a light sprinkling of white wine. According to the Slow Food the entire cycle of the focaccia alla genovese should not be less than eight hours, with a leavening so very long. We propose there a version a bit 'faster, but still good. Ingredients Water 400 ml manitoba flour (or gluten-rich flour) 600 g Yeast 25 g Extra Virgin Olive Oil 140 ml salt 15 g sugar 2 teaspoons or 1 malt Preparation Dissolve the salt in warm water (1) and pour in the planetary (2) (or in any other bowl if kneaded by hand), also paid on malt (3) (or, alternatively, sugar) 40 ml of olive oil (4), add half of the flour in the bowl (5) and stir until the batter is smooth and fairly liquid (6). Combine this point the crumbled yeast (7) and knead for 2-3 minutes (8), after which add the remaining flour (9) and knead again until the mixture is homogeneous (which will result rather sticky). Pour 50ml of extra virgin olive oil (10) on the baking sheet for baking the cake, sprinkle with a little flour a work surface and pour in the above mixture (11), then knead a few seconds to give it a rectangular shape, place it on the oiled baking pan and brush the dough with olive oil (12) present in the tin and put it to rise for about an hour or hour and a half to about 30 °, until its volume will be doubled (you can turn on the oven light and put the dough to rise in there with the door closed). After the time necessary to take the dough for tat (13) and lay it on the whole surface of the pan (14), taking care to ensure that below it there is still plenty of oil. Brush the surface of the cake with oil (15) and sprinkle with salt, let rise again for about half an hour at 30 ° (16). Spent half an hour take the dough and focaccia pressatelo with the fingertips, giving much pasta in the characteristic holes that distinguish the focaccia alla genovese (17-18), at this point, sprinkle the cake with the remaining 50 ml of extra virgin olive oil (19) and put back the whole to rise (for the last time) for about 30 minutes always at 30 °. It 's time to bake the cake in the oven already preheated to 200 degrees for at least 15 minutes, but before you do that you will need to spray the surface with water at room temperature (20), remove the pan from the oven and allow to cool, then the cake on a wire rack before cutting (21).