Chicken breast with peppers

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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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Maltagliati ragщ fish

Maltagliati ragщ fishThe maltagliati fish sauce is a dish rich and delicate flavor, are well suited to a festive dinner especially in the period between Christmas and New Year. The particularity of maltagliati fish sauce and variety of the fish itself that can be used to prepare this delicious sauce to season pasta a very fast and easy to prepare. Instead of trout can be used instead of the fleshy salmon and plaice, a delicate sea bream. Fresh pasta flour 00 400 g Salt 1 pinch whole medium eggs 4 For ragщ Garlic 2 cloves 2 sprigs fresh dill Carrots 1 Onion 1 Shrimp shrimp 200 grams Oil 3 tablespoons Plaice 150 gr 400 gr Chopped Tomatoes Salt to taste 1 stalk celery Rainbow trout 150 g dry white wine 1/2 cup Preparation To prepare maltagliati fish sauce, start preparing the sauce. Take the vegetables, mondatele (1), bring them together in a blender (2) and chop finely (3). Heat the oil in a pan and add the chopped vegetables, let simmer over a very gentle for about 10-12 minutes (4) and in the meantime clean the trout fillets (5) and remove the bones with special tweezers (6); also deleted the skin proceeding in this way: engrave the tail of the fillet (7) and holding the blade adherent to the thread slide it between the fillet (8) and the skin. (9) Do the same with the plaice removing bones and possibly the skin after removing all the skin from the threads (10), cut it into cubes (11-12). Add the shrimp in the pan (13) and after a couple of minutes the trout (14) and lascaite cook for a few minutes (15), then joined by flounder (16), cook over high heat for a couple of minutes and then pour in the white wine (17). Let evaporate the alcohol and then add the tomatoes (18) and lower the heat, cover and cook for about 10-15 minutes. Season with salt and keep warm the sauce covered until the pasta is not ready. Then prepare the dough gathers into a large bowl the flour, a pinch of salt and eggs (19); knead all ingredients until dough is smooth, elastic and homogeneous. Cover with foil (20) and let it rest in a cool place (not refrigerator) for about 1 hour, after this time, roll out the dough into a very thin (21), formed of strips (22) also irregular and this tegliate the your "maltagliati" (23) all about the same size; heated your fish sauce, and add dill (24) chopped. Bring to a boil salted water and cook for 3-5 minutes maltagliati (25), drain it al dente (26) and ripassateli in fish sauce a few minutes so that the sauce collect. Serve maltagliati fish sauce hot. (27)

To prepare maltagliati fish sauce, start preparing the sauce. Take the vegetables, mondatele (1), bring them together in a blender (2) and chop finely (3). Heat the oil in a pan and add the chopped vegetables, let simmer over a very gentle for about 10-12 minutes (4) and in the meantime clean the trout fillets (5) and remove the bones with special tweezers (6); also deleted the skin proceeding in this way: engrave the tail of the fillet (7) and holding the blade adherent to the thread slide it between the fillet (8) and the skin. (9) Do the same with the plaice removing bones and possibly the skin after removing all the skin from the threads (10), cut it into cubes (11-12). Add the shrimp in the pan (13) and after a couple of minutes the trout (14) and lascaite cook for a few minutes (15), then joined by flounder (16), cook over high heat for a couple of minutes and then pour in the white wine (17). Let evaporate the alcohol and then add the tomatoes (18) and lower the heat, cover and cook for about 10-15 minutes. Season with salt and keep warm the sauce covered until the pasta is not ready. Then prepare the dough gathers into a large bowl the flour, a pinch of salt and eggs (19); knead all ingredients until dough is smooth, elastic and homogeneous. Cover with foil (20) and let it rest in a cool place (not refrigerator) for about 1 hour, after this time, roll out the dough into a very thin (21), formed of strips (22) also irregular and this tegliate the your "maltagliati" (23) all about the same size; heated your fish sauce, and add dill (24) chopped. Bring to a boil salted water and cook for 3-5 minutes maltagliati (25), drain it al dente (26) and ripassateli in fish sauce a few minutes so that the sauce collect. Serve maltagliati fish sauce hot. (27)