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 »

 

Lamb chops marinated with grilled vegetables

Chops'agnello marinate con ortaggi grigliati

The lamb chops are a delicious cut that finds expression in a good grilling. When are cooked on the barbecue of ribs, and care should be to maintain much more moisture as possible. For this recipe we will use a cooking "hybrid" and that means we're going to first sear the outside of the loin and then finish roasting at a low temperature. This will give rise to a delicious preparation that will hold but the classic taste of the barbecue preparations. for meat Sheepmeat 2 carrи lamb about 1 kg each with a top layer of fat for the marinade 3 cloves garlic 1 tablespoon coriander seeds Lemons (or limes) 1/4 cup juice 1 cup Apple juice 10 mint leaves Extra virgin olive oil 1/4 cup mignonette pepper in 1 tablespoon salt 1 tablespoon for garnish red onion of Tropea 2 3 heads Belgian endive salad cobs of sweet corn cooked 2 for the parsley oil Extra Virgin Olive Oil 250 ml chopped parsley 100 gr Prepare It starts with the marinating of the loin. In a plastic bag for food with zipper closure (found in supermarkets) we are going to insert, after the flesh, apple juice (1), lime juice (2), mint leaves chopped with hands (3), the pepper mignonette (4), coriander seeds crushed in a mortar (5), the 'garlic, peeled and crushed, and salt. Once completed, close the zip and shake vigorously to allow a minimum emulsion content (6). Refrigerate for at least 1 hour. Preheat barbecue at maximum temperature and in the meantime cut the heads of endive in the direction of the length and onions rings. The corn will be cooked whole and then shelled the end. Once prepared vegetables, melt a tablespoon of butter (7) you will use to brush the plant (8). Grilled vegetables at high heat for a few seconds, just to keep almost unchanged structure providing aromatization through the classic lines of the grill (9). Meanwhile, prepare a parsley oil tritandone just a nice clump, taking care to leave even the stems, then you are going to put in a mortar adding oil (10); pounded ingredients (11), along with a pinch of salt big. At the end of the sorted all (12) without pressing in order to avoid that the oil remains opaque. When it's time to cook the meat from the marinade thoroughly cleaned and dried the surface of the meat with paper towel (13). Then brush with a little vegetable oil and grill to high heat. (14) Note that because of the sugars in the apple juice that have been absorbed by the meat, it will tend to make the crust very quickly (15) and will tend to burn. When the surface is well cauterized, remove from heat and wrap the meat in a triple layer of aluminum riporrete on the barbecue (16) but away from the heat source. If you have a barbecue with lid, remember to keep it closed. Let cook for the recommended time, remove from heat and allow the meat to rest wrapped for 10 minutes to allow a redistribution of the humours. Remove the meat from aluminum (17) sliced prime rib (18) and impiattatene 3 per guest, along with grilled vegetables and corn on the cob that you previously grainy. Sprinkle with the parsley oil and add a little 'of the cooking liquid to recoup from the aluminum foil. Sprinkle again with the mineral salt (black salt, red or coarse salt) and serve hot.

The lamb chops are a delicious cut that finds expression in a good grilling. When are cooked on the barbecue of ribs, and care should be to maintain much more moisture as possible. For this recipe we will use a cooking "hybrid" and that means we're going to first sear the outside of the loin and then finish roasting at a low temperature. This will give rise to a delicious preparation that will hold but the classic taste of the barbecue preparations. for meat Sheepmeat 2 carrи lamb about 1 kg each with a top layer of fat for the marinade 3 cloves garlic 1 tablespoon coriander seeds Lemons (or limes) 1/4 cup juice 1 cup Apple juice 10 mint leaves Extra virgin olive oil 1/4 cup mignonette pepper in 1 tablespoon salt 1 tablespoon for garnish red onion of Tropea 2 3 heads Belgian endive salad cobs of sweet corn cooked 2 for the parsley oil Extra Virgin Olive Oil 250 ml chopped parsley 100 gr Prepare It starts with the marinating of the loin. In a plastic bag for food with zipper closure (found in supermarkets) we are going to insert, after the flesh, apple juice (1), lime juice (2), mint leaves chopped with hands (3), the pepper mignonette (4), coriander seeds crushed in a mortar (5), the 'garlic, peeled and crushed, and salt. Once completed, close the zip and shake vigorously to allow a minimum emulsion content (6). Refrigerate for at least 1 hour. Preheat barbecue at maximum temperature and in the meantime cut the heads of endive in the direction of the length and onions rings. The corn will be cooked whole and then shelled the end. Once prepared vegetables, melt a tablespoon of butter (7) you will use to brush the plant (8). Grilled vegetables at high heat for a few seconds, just to keep almost unchanged structure providing aromatization through the classic lines of the grill (9). Meanwhile, prepare a parsley oil tritandone just a nice clump, taking care to leave even the stems, then you are going to put in a mortar adding oil (10); pounded ingredients (11), along with a pinch of salt big. At the end of the sorted all (12) without pressing in order to avoid that the oil remains opaque. When it's time to cook the meat from the marinade thoroughly cleaned and dried the surface of the meat with paper towel (13). Then brush with a little vegetable oil and grill to high heat. (14) Note that because of the sugars in the apple juice that have been absorbed by the meat, it will tend to make the crust very quickly (15) and will tend to burn. When the surface is well cauterized, remove from heat and wrap the meat in a triple layer of aluminum riporrete on the barbecue (16) but away from the heat source. If you have a barbecue with lid, remember to keep it closed. Let cook for the recommended time, remove from heat and allow the meat to rest wrapped for 10 minutes to allow a redistribution of the humours. Remove the meat from aluminum (17) sliced prime rib (18) and impiattatene 3 per guest, along with grilled vegetables and corn on the cob that you previously grainy. Sprinkle with the parsley oil and add a little 'of the cooking liquid to recoup from the aluminum foil. Sprinkle again with the mineral salt (black salt, red or coarse salt) and serve hot.