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 with cheese (Recco)

Focaccia with cheese (Recco)The focaccia with cheese, or co fugassa cheese, and a typical Ligurian recipe, specialty of Recco, small town in the Ligurian coast. The fame of Recco in terms of cakes and recognized all over the world and certainly this cake has contributed in particular to the creation of such notoriety. Will be particularly successful for the union between focaccia and cheese, but this cake just like everyone, young and old. The history of cheese focaccia begins at the time of the Third Crusade when farmers Recchesi, forced to take refuge in the hinterland because of the Saracen invasions, and having only water, semolina flour, oil and cottage cheese, invented this cake which remained in the local culinary heritage. At the end of 800, when they began to tick off the first taverns, the cheese focaccia was inserted in the "menu" but was served only in the period of the anniversary of the dead. At the beginning of the 50s, with the development of tourism, cheese focaccia became one of the favorite dishes and popular with tourists and for this reason, the innkeepers and bakers began to serve not only during the feast of the dead, but throughout the year. Nowadays, finding the cheese focaccia and really quite simple: it is found in bakeries, restaurants, pizzerias, all locals who made the famous focaccia their strength. Ingredients for the dough 250 ml water 400 g manitoba flour Extra virgin olive oil 40 ml salt 10 gr for the filling and cover Crescenza (or soft cheese) 400 gr Extra virgin olive oil 50 ml salt to taste Preparation Prepare first what the dough for the focaccia with cheese (Recco) in this way: oil and water together in a bowl and melt in the salt (1), pour in the planetary (2) has a hitch leaf and started to pour the flour a spoon (3) mixing at medium speed (4) until dough is firm and elastic (5), let it rest for at least two hours in a cool place, wrapped in plastic wrap. (6) Grease the baking tray with which bake the cake with oil (7) and the elapsed time needed to rest, remove the mixture from the film, divide it in half (8) and stendetene a part with a rolling pin on a lightly floured surface until obtaining a thin sheet least 2 cm; do also "drop" the dough stretched (9) so that its own weight aid to make it as thin as possible. Now infarinatevi hands and their backs roll out the dough until it is as thin as possible (10) (should be almost transparent), try not to pierce the dough, otherwise, splashing out while cooking the cheese, burning. Lay the sheet obtained in a pan (11), which have previously anointed with oil, and disponeteci above the growth in pieces not too small. (12) Once all the cheese you would diposto (13), roll out the other half of the dough until you get the usual thin layer thin and cover the dough with this growth (14), close the ends of two sheets for good (15) and cut the dough into more escaping from the baking tray (16); holes in the surface of the sheet pinching (17) and opening it with the fingers, to avoid swelling during cooking in the oven, then spennellatela with oil ( 18) extra virgin olive oil and sprinkle with a little salt (19). Bake at 250 ° for 10-15 minutes until your cake will have a nice golden color (29) Remove from the oven and eat the cheese focaccia from Recco strictly hot … Bon appetit! (21)

The focaccia with cheese, or co fugassa cheese, and a typical Ligurian recipe, specialty of Recco, small town in the Ligurian coast. The fame of Recco in terms of cakes and recognized all over the world and certainly this cake has contributed in particular to the creation of such notoriety. Will be particularly successful for the union between focaccia and cheese, but this cake just like everyone, young and old. The history of cheese focaccia begins at the time of the Third Crusade when farmers Recchesi, forced to take refuge in the hinterland because of the Saracen invasions, and having only water, semolina flour, oil and cottage cheese, invented this cake which remained in the local culinary heritage. At the end of 800, when they began to tick off the first taverns, the cheese focaccia was inserted in the "menu" but was served only in the period of the anniversary of the dead. At the beginning of the 50s, with the development of tourism, cheese focaccia became one of the favorite dishes and popular with tourists and for this reason, the innkeepers and bakers began to serve not only during the feast of the dead, but throughout the year. Nowadays, finding the cheese focaccia and really quite simple: it is found in bakeries, restaurants, pizzerias, all locals who made the famous focaccia their strength. Ingredients for the dough 250 ml water 400 g manitoba flour Extra virgin olive oil 40 ml salt 10 gr for the filling and cover Crescenza (or soft cheese) 400 gr Extra virgin olive oil 50 ml salt to taste Preparation Prepare first what the dough for the focaccia with cheese (Recco) in this way: oil and water together in a bowl and melt in the salt (1), pour in the planetary (2) has a hitch leaf and started to pour the flour a spoon (3) mixing at medium speed (4) until dough is firm and elastic (5), let it rest for at least two hours in a cool place, wrapped in plastic wrap. (6) Grease the baking tray with which bake the cake with oil (7) and the elapsed time needed to rest, remove the mixture from the film, divide it in half (8) and stendetene a part with a rolling pin on a lightly floured surface until obtaining a thin sheet least 2 cm; do also "drop" the dough stretched (9) so that its own weight aid to make it as thin as possible. Now infarinatevi hands and their backs roll out the dough until it is as thin as possible (10) (should be almost transparent), try not to pierce the dough, otherwise, splashing out while cooking the cheese, burning. Lay the sheet obtained in a pan (11), which have previously anointed with oil, and disponeteci above the growth in pieces not too small. (12) Once all the cheese you would diposto (13), roll out the other half of the dough until you get the usual thin layer thin and cover the dough with this growth (14), close the ends of two sheets for good (15) and cut the dough into more escaping from the baking tray (16); holes in the surface of the sheet pinching (17) and opening it with the fingers, to avoid swelling during cooking in the oven, then spennellatela with oil ( 18) extra virgin olive oil and sprinkle with a little salt (19). Bake at 250 ° for 10-15 minutes until your cake will have a nice golden color (29) Remove from the oven and eat the cheese focaccia from Recco strictly hot … Bon appetit! (21)