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

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Chicken with potatoes, mushrooms and onions

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Linguine with spicy crab

Linguine with spicy crabThe spicy crab linguine are a delicious and tasty first course. The crab meat has a delicate flavor that lends itself well to the creation of many recipes: salad can enrich and make only a simple tomato sauce. In the recipe that we present, we decided to combine the chili to go with it by a thousand and one nights. Both of these foods, in fact, have aphrodisiac properties and blend well with each other, so the spicy linguine with crab will make a very special dinner or lunch important way to tempt your partner, or pleasantly surprise your guests. Ingredients 2 cloves Garlic Crabs Brandy half a glass a 400 gr olive oil 4 tablespoons pasta linguine 200 g Hot peppers 1 fresh cherry tomatoes 100 g parsley 1 sprig Salt to taste For the fish stock 1 cup brandy (optional) Butter 50 g Carrots 1 onions 1 small crustaceans the carcass of one crab ripe tomatoes 100 g Salt to taste 1 stalk celery Preparation First you need to remove the pulp from the crab, look for this card here the cooking school. Once the pulp used to prepare the carcasses for crab fish stock that you'll need while preparing the sauce. Put the carcass in a pan with butter and fry the whole squeeze it well with a ladle, allow the juices contained, chop the vegetables and add them to the carcass (1). To cook you can add a glass of brandy. Once the vegetables are browned combined with hot water (2) to cover all the ingredients (at least 1 liter) salt and let reduce everything to obtain 250 ml of liquid is cooked strain the stock through a meshed strainer (3). Boil water that will serve to cook the linguine. Then prepare the sauce, fry the tomatoes with olive oil, garlic and chilli (4). When everything will be well browned, remove the garlic cloves (5), and add the crab meat (6). Joined a couple of ladles of fish broth (7), the wine and let evaporate (8). While the sauce continue cooking, boil the linguine (9). When the sauce will be ready, add the chopped parsley (10), mix well and turn off the heat. Finally, drain the linguine and sauté in a pan with the sauce (11). Serve and finish the dish with a sprinkling of chopped parsley (12).

First you must remove the pulp from the crab, look for this card here the cooking school. Once the pulp used to prepare the carcasses for crab fish stock that you'll need while preparing the sauce. Put the carcass in a pan with butter and fry the whole squeeze it well with a ladle, allow the juices contained, chop the vegetables and add them to the carcass (1). To cook you can add a glass of brandy. Once the vegetables are browned combined with hot water (2) to cover all the ingredients (at least 1 liter) salt and let reduce everything to obtain 250 ml of liquid is cooked strain the stock through a meshed strainer (3). Boil water that will serve to cook the linguine. Then prepare the sauce, fry the tomatoes with olive oil, garlic and chilli (4). When everything will be well browned, remove the garlic cloves (5), and add the crab meat (6). Joined a couple of ladles of fish broth (7), the wine and let evaporate (8). While the sauce continue cooking, boil the linguine (9). When the sauce will be ready, add the chopped parsley (10), mix well and turn off the heat. Finally, drain the linguine and sauté in a pan with the sauce (11). Serve and finish the dish with a sprinkling of chopped parsley (12).