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 »

 

Lasagne carnival

Lasagne carnivalThe lasagna carnival are a hearty and tasty dish typical of southern Italy, which is usually cooked during the carnival, especially the Fat Tuesday or Thursday. The lasagna carnival is a big pot of ingredients including mozzarella, scamorza cheese, tomato sauce, eggs, meatballs, ricotta and of course the sauce. The sauce that is used for this type of lasagne and cooked with so many different pieces of meat and change from family to family in the southern countries. In fact there are many different versions of this sauce, just as it is depicted in the movie "Saturday, Sunday and Monday" in which the clients of a butcher began to argue and then get to a real fight to assert their recipe sauce of those of other Lasagne Carnival is a unique dish that although it is typical of the carnival period, can be served all year round or even Sunday lunch. The lasagna carnival can also be prepared with other ingredients, thereby leaving plenty of room for your imagination that will be able to make this dish even better and closer to their personal tastes. for ragщ Alloro 3 leaves Pork chops pork neck meat 350 gr Pork pork chop 250 g ground cloves 1/2 teaspoon 1 large Onions Extra virgin olive oil 6 tablespoons bacon pork sausage 250 g Salt to taste 250 g pork red wine 1 cup Tomato sauce 2 bottles for the meatballs Pork 400 g (JACK THE SAUCE ') Olive oil for frying Bread crumbs 70 g grated Parmesan cheese 100 gr ground pepper to taste Chopped parsley 2-3 – medium eggs 2 tbsp Salt to taste For the filling Lasagne 500 g mozzarella (preferably buffalo) 400 gr grated Parmesan cheese 200 g Ricotta cheese (preferably sheep) 500 gr scamorza cheese (provolone) 400 gr boiled eggs 6 Preparation The preparation of lasagne carnival dish very rich and elaborate, and rather long, so I would recommend at least prepare the sauce the night before. Chop the onion and sauté in a large saucepan with the oil ages. Add the crumbled sausage (1) and the meat cut into small pieces (2), then fry well adding to the bay and clove powder (3). Add the red wine (4), let it evaporate, then add the tomato sauce (5), salt and let it simmer on a low heat for at least two hours, after which turn off the heat and let cool. With a slotted spoon, picked up 400 grams of meat (6) scolandola good for the tomato sauce and chop (7), place it in a bowl and add the eggs, parsley, bread crumbs reduced to crumbs, salt and pepper (8). Mix all the ingredients for, and then with the mixture (9), make into balls no larger than a cherry. Fry in olive oil (10) and put to drain excess oil on a plate lined with paper towels. Meanwhile make firm 6 eggs and then, when cold, cut into thin slices (11). Slice the mozzarella also (12) and provolone (13). In a bowl, mix the ricotta until it is reduced to stemperatela with cream and a little 'tomato sauce. (14) Take a baking sheet measures 35 cm x 25 cm and spread on the bottom of a thread of olive oil and a little 'sauce. Lay the first layer of lasagna (15) and then cover them with the ricotta (16), continuing with the slices of mozzarella and provolone (17), ending with hard-boiled eggs cut into thin slices and meatballs (18), then cover them all with the tomato sauce (19) and sprinkle with the grated cheese (20). Keep it up until you finish the ingredients, taking care to prepare the final layer is sprinkled with just sauce and grated Parmesan cheese (21). Bake in preheated oven at 180 degrees for about 90 minutes, then remove the lasagna carnival and let stand for 10 minutes paintings before serving.

The lasagna carnival are a hearty and tasty dish typical of southern Italy, which is usually cooked during the carnival, especially the Fat Tuesday or Thursday. The lasagna carnival is a big pot of ingredients including mozzarella, scamorza cheese, tomato sauce, eggs, meatballs, ricotta and of course the sauce. The sauce that is used for this type of lasagne and cooked with so many different pieces of meat and change from family to family in the southern countries. In fact there are many different versions of this sauce, just as it is depicted in the movie "Saturday, Sunday and Monday" in which the clients of a butcher began to argue and then get to a real fight to assert their recipe sauce of those of other Lasagne Carnival is a unique dish that although it is typical of the carnival period, can be served all year round or even Sunday lunch. The lasagna carnival can also be prepared with other ingredients, thereby leaving plenty of room for your imagination that will be able to make this dish even better and closer to their personal tastes. for ragщ Alloro 3 leaves Pork chops pork neck meat 350 gr Pork pork chop 250 g ground cloves 1/2 teaspoon 1 large Onions Extra virgin olive oil 6 tablespoons bacon pork sausage 250 g Salt to taste 250 g pork red wine 1 cup Tomato sauce 2 bottles for the meatballs Pork 400 g (JACK THE SAUCE ') Olive oil for frying Bread crumbs 70 g grated Parmesan cheese 100 gr ground pepper to taste Chopped parsley 2-3 – medium eggs 2 tbsp Salt to taste For the filling Lasagne 500 g mozzarella (preferably buffalo) 400 gr grated Parmesan cheese 200 g Ricotta cheese (preferably sheep) 500 gr scamorza cheese (provolone) 400 gr boiled eggs 6 Preparation The preparation of lasagne carnival dish very rich and elaborate, and rather long, so I would recommend at least prepare the sauce the night before. Chop the onion and sauté in a large saucepan with the oil ages. Add the crumbled sausage (1) and the meat cut into small pieces (2), then fry well adding to the bay and clove powder (3). Add the red wine (4), let it evaporate, then add the tomato sauce (5), salt and let it simmer on a low heat for at least two hours, after which turn off the heat and let cool. With a slotted spoon, picked up 400 grams of meat (6) scolandola good for the tomato sauce and chop (7), place it in a bowl and add the eggs, parsley, bread crumbs reduced to crumbs, salt and pepper (8). Mix all the ingredients for, and then with the mixture (9), make into balls no larger than a cherry. Fry in olive oil (10) and put to drain excess oil on a plate lined with paper towels. Meanwhile make firm 6 eggs and then, when cold, cut into thin slices (11). Slice the mozzarella also (12) and provolone (13). In a bowl, mix the ricotta until it is reduced to stemperatela with cream and a little 'tomato sauce. (14) Take a baking sheet measures 35 cm x 25 cm and spread on the bottom of a thread of olive oil and a little 'sauce. Lay the first layer of lasagna (15) and then cover them with the ricotta (16), continuing with the slices of mozzarella and provolone (17), ending with hard-boiled eggs cut into thin slices and meatballs (18), then cover them all with the tomato sauce (19) and sprinkle with the grated cheese (20). Keep it up until you finish the ingredients, taking care to prepare the final layer is sprinkled with just sauce and grated Parmesan cheese (21). Bake in preheated oven at 180 degrees for about 90 minutes, then remove the lasagna carnival and let stand for 10 minutes paintings before serving.