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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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Meatballs with zucchini

Meatballs with zucchiniThe zucchini patties are vegetarian meatballs made from zucchini and ricotta are a tasty variation to traditional meatballs. The preparation is simple and fast so you pay for a drink, a snack or an appetizer. The zucchini balls are also an alternative and attractive to propose the vegetables to children. These meatballs, delicate flavor, are flavored with fresh mint, who does not like this particular herb will be able to replace it with chopped parsley. Ingredients for 30 dumplings: flour as needed, for dusting Mint leaves 5 Breadcrumbs 4 tablespoons grated Parmesan cheese, 80 gr ricotta 100 g Pepper to taste Salt to taste 1 egg 800 g zucchini (courgettes 4 large) Preparation To prepare the zucchini balls started washing the zucchini and depriving them of the extremities. Then grate with a grater with medium holes (1) and put them on a sieve placed over a large bowl. Slightly salted the zucchini, mix and posatevi on a saucer on which will place a burden. Let so the courgettes for about half an hour, of this way will lose a great deal of water (2). Squeeze again and put them in a bowl, then add the ricotta (3), Parmesan cheese (4), egg (5), chopped mint and 4 tablespoons of bread crumbs (6). Stir well to mix the ingredients, then adjust if necessary with salt and pepper. Formed with the resulting mixture of small meatballs lightly crushed (7), flour them well on all sides (8) and fry in vegetable oil (9) until they are golden brown (with the dosage regimen will get about 30 meatballs ). At this point drain them thoroughly with a slotted spoon and place them on a paper towel to remove excess oil. Serve the meatballs with zucchini immediately!

To prepare the zucchini balls started washing the zucchini and depriving them of the extremities. Then grate with a grater with medium holes (1) and put them on a sieve placed over a large bowl. Slightly salted the zucchini, mix and posatevi on a saucer on which will place a burden. Let so the courgettes for about half an hour, of this way will lose a great deal of water (2). Squeeze again and put them in a bowl, then add the ricotta (3), Parmesan cheese (4), egg (5), chopped mint and 4 tablespoons of bread crumbs (6). Stir well to mix the ingredients, then adjust if necessary with salt and pepper. Formed with the resulting mixture of small meatballs lightly crushed (7), flour them well on all sides (8) and fry in vegetable oil (9) until they are golden brown (with the dosage regimen will get about 30 meatballs ). At this point drain them thoroughly with a slotted spoon and place them on a paper towel to remove excess oil. Serve the meatballs with zucchini immediately!