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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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Gnocchi alla bava

Gnocchi alla bavaThe Valle d'Aosta, a region with a very rich and diverse culinary tradition, closely linked to the traditions that we hear a great variety of tasty recipes and delicious that you can not say no. One of the best and most well-known and certainly the recipe for gnocchi alla bava, where the cheese used to dress them could only be the fontina cheese classic traditional Aosta Valley, whose flavor blends perfectly with the most delicate gnocchi. Prepare this tasty recipe is very easy and fast, and at the same time will make you collect a great success. Ingredients for the gnocchi water approximately 300 ml flour 00 – 250 gr flour 250 gr buckwheat Salt to taste for seasoning Fontina 200 g fresh cream 500 ml white pepper to taste Salt to taste Freshly ground Preparation First prepare the gnocchi pouring the two flour in a bowl (1), where you will add the salt and water (2): mix the ingredients until the mixture is smooth and homogeneous consistency soft but firm. Make the dough rest for at least an hour in a cool place, covered with plastic wrap. Meanwhile, cut the cheese into cubes (3). Then put it in a pan (4), where you have previously paid the cream: melt the cheese over low heat, then, when you've got a cream without lumps, add white pepper, salt (5) and turn off the heat . Take the dough and form the dumplings sticks and cut into small pieces (6) Given their form (7) Using dell'apposita wooden board grooved or with the back of a fork, or pressing each piece with the ball until a small hollow in the center. Do the same with all the pieces of dough into your dough (8). Bake the gnocchi in a large pot with salted water and when they come to the surface, after about three to four minutes, drain well and pour into the pan with the cheese (9). Stir the gnocchi with cheese for two or three minutes, then serve your gnocchi alla bava still hot.

The Valle d'Aosta, a region with a very rich and diverse culinary tradition, closely linked to the traditions that we hear a great variety of tasty recipes and delicious that you can not say no. One of the best and most well-known and certainly the recipe for gnocchi alla bava, where the cheese used to dress them could only be the fontina cheese classic traditional Aosta Valley, whose flavor blends perfectly with the most delicate gnocchi. Prepare this tasty recipe is very easy and fast, and at the same time will make you collect a great success. Ingredients for the gnocchi water approximately 300 ml flour 00 – 250 gr flour 250 gr buckwheat Salt to taste for seasoning Fontina 200 g fresh cream 500 ml white pepper to taste Salt to taste Freshly ground Preparation First prepare the gnocchi pouring the two flour in a bowl (1), where you will add the salt and water (2): mix the ingredients until the mixture is smooth and homogeneous consistency soft but firm. Make the dough rest for at least an hour in a cool place, covered with plastic wrap. Meanwhile, cut the cheese into cubes (3). Then put it in a pan (4), where you have previously paid the cream: melt the cheese over low heat, then, when you've got a cream without lumps, add white pepper, salt (5) and turn off the heat . Take the dough and form the dumplings sticks and cut into small pieces (6) Given their form (7) Using dell'apposita wooden board grooved or with the back of a fork, or pressing each piece with the ball until a small hollow in the center. Do the same with all the pieces of dough into your dough (8). Bake the gnocchi in a large pot with salted water and when they come to the surface, after about three to four minutes, drain well and pour into the pan with the cheese (9). Stir the gnocchi with cheese for two or three minutes, then serve your gnocchi alla bava still hot.