Chicken breast with peppers

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Chicken in beer with onions and bacon

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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

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Kaiserschmarren

KaiserschmarrenThe Kaiserschmarren and one of the most typical South Tyrolean desserts and, contrary to the name, a little hard to pronounce, its preparation is very simple and similar to the dough for the crepes. This cake is very simple and at the same time very tasty, and a sort of "ugly but good" because it looks like a pancake to serve the entire route but with excellent jam and sprinkled with sugar. Behind this, "scrambled" hides, however, a completely regal history that you could imagine even in the name: Kaiserschmarren, in fact, means sweet omelette Emperor (Kaiser). Legend has it that one evening, the Emperor Franz Joseph, having no time to attend to the usual evening dining, had ordered his cook to serve a pancake in his study. The poor cook, taken aback and busy preparing dinner for the demands of the royal family, he forgot the cracks and let it focus too much on making it slightly burn, plus the time to turn this broke. Because he had no time to prepare for another, the cook chop all the cracks, not being able to more stuff, put the jam on the edge of the pot and covered the burns with plenty of sugar. The emperor, seeing that present new dish tasted it and liked it so much that from that day was his favorite. Ingredients for the Kaiserschmarren butter 120 gr flour 200 gr milk about 350 ml Rum 30 ml Salt 1 pinch Raisins 8 medium eggs 100 g sugar 1 teaspoon Vanilla 50 g to powder Jam cranberries Powdered sugar to taste to taste Preparation To prepare Kaiserschmarren put the 'raisins in a bowl and pour the rum (1), then let it soften and soak well. Prepare the batter by dividing the yolks from the whites (2). Beat the egg yolks with half the sugar and vanilla (3). When you get a mixture is light and smooth, add the flour alternating with the milk (4-5), then add the raisins squeezed (6). Separately, mounted very solid whites until stiff with a pinch of salt and add the remaining sugar. Once the sugar will be mixed well, add the egg whites a little at a time to the batter, mixing gently once again all (7). At this point, take a frying pan with a diameter of 25 cm, let it warm up and let us melt 40 grams of butter (8): pour in 1/3 of the batter (9). Saute the lower to medium heat and when it will be ready, cut it into four pieces and turn it with a spatula to finish cooking on the other side (10-11). When the second part will be cooked, cut your Kaiserschmarren the several parts with the aid of a fork or a scoop. Prepare Kaiserschmarren in three stages, as described above, dividing precisely the dough into three equal parts. Serve still warm with the cranberry sauce and sprinkle with icing sugar or caster.

Separately, mounted very solid whites until stiff with a pinch of salt and add the remaining sugar. Once the sugar will be mixed well, add the egg whites a little at a time to the batter, mixing gently once again all (7). At this point, take a frying pan with a diameter of 25 cm, let it warm up and let us melt 40 grams of butter (8): pour in 1/3 of the batter (9). Saute the lower to medium heat and when it will be ready, cut it into four pieces and turn it with a spatula to finish cooking on the other side (10-11). When the second part will be cooked, cut your Kaiserschmarren the several parts with the aid of a fork or a scoop. Prepare Kaiserschmarren in three stages, as described above, dividing precisely the dough into three equal parts. Serve still warm with the cranberry sauce and sprinkle with icing sugar or caster.