These cakes are fried ravioli Carnival typically Lombard, specifically in Milan. The dough has a consistency of ravioli rather fluid that is immersed in the hot oil by the spoonful. During frying, tortelli Carnival increase in volume remaining wires inside, which will allow you, if you want to make them even more delicious, filling tortelli Carnival with various creams such as the bakery, the chantilly, chocolate cream, lemon, etc. …
The rustichelle chicken thighs are over poultry covered with a crunchy breading Pan Brioche: cooking barbecue amplifies the taste and makes a tasty main dish from the special touch. In this recipe, the rustichelle will be accompanied by a creamy salad with green apples. for meat Chicken thighs 4 over for breading Garlic 1/2 clove finely chopped lime (or lemon) 1 teaspoon grated rind 2 tablespoons extra virgin olive oil 4 slices brioche bread 1 bunch parsley 1 clove garlic marinade for Lime (or lemon ) 1 cup juice 1 cup extra virgin olive oil 1 bunch fresh rosemary for the salad red wine vinegar 1/2 cup red onion of Tropea 1 Salad 1 head iceberg Lime juice 2 tablespoons Mustard old Granny Smith apples 1 2 robust teaspoons red wine 1/2 cup brown sugar 2 tablespoons mayonnaise 4 tablespoons mustard (Dijon mustard) 1 teaspoon Preparation To prepare the rustichelle chicken crusted brioche, we proceed with the marinade over the thighs (1).
The rabbit tuna appetizer and a typical Piedmont. It 'a dish that comes from the farming culture and poor, this is why the rabbit tuna it is also made with a few days in advance because it keeps our generous dose of olive oil and garlic that is used in large quantities. The rabbit tuna and very simple in preparation, even if cooking the meat takes a long time, and its delicate flavor and aroma is definitely enhanced by the presence of garlic that if it were not for pleasure can be used in a lesser dose and whole cloves removed before eating the rabbit tuna.
Stew with Guinness and a traditional Irish recipe, in which the meat is browned and cooked stew flavored by Guinness, the dark beer in Dublin, which gives the meat a very aromatic flavor. Stew with Guinness and a tasty main dish ideal to eat warm during the cold winter evenings. The Irish are used to serve the stew with Guinness along with some simple mashed potatoes (mashed potatoes), seasoned with a pinch of salt, pepper and oil.
The tagine (or tajine) of lamb with prunes and almonds and a succulent dish of Arab origin, widespread especially in Morocco, Tunisia and Algeria. In this version the tagine, Moroccan dish made of chicken or goat is cooked with plums which give it a characteristic bittersweet taste. The lamb, in cooking, is flavored with cinnamon, saffron and ginger in your kitchen sprigioneranno a mix of fragrances that will make you do a perfect travel between distant lands and full of charm.
Tuna in olive oil and preserves made with fresh tuna, which can be used as appropriate for a season or cold pasta un'insalatona. The tuna in oil and easy to prepare at home but you have to have the patience to wait at least a month before eating, so that the tuna marinate well with the oil and spices.
The chickpea flour and specialties typical of Liguria, particularly the city of Genoa, where he was invented about 2,000 years ago. Porridge and a very low pie made with very simple ingredients and poor: chickpea flour, water, salt and oil. With regard to the origins of this surrogate bread, we must go back a long way, even to the time of the Greeks and Romans, when the soldiers used to prepare a "concoction" of chickpea flour and water that were then bake in the sun or on his shield, to feed quickly and cheaply.
The nuts salted vegetables and bacon, rustic snacks are formed from a sheet of dough stuffed, rolled and cut into slices. The salted nuts can be made for a drink, a snack or a banquet for a party, a great idea for a picnic, a picnic or a trip out of town. Snails vegetables are delicate and light, suitable for a vegetarian diet, while those in the bacon and cheese are much more tasty and flavorful.
The bowl of mushrooms and a starter very delicate and persistent flavor, the mushrooms have a rich and full bodied taste and make the bowl of mushrooms intriguing opening for a fall dinner. The terrine with porcini flan has the appearance of a soft and silky, it could also be spread on a crispy crust and warm with the addition of a flake of grana padano well seasoned that releases flavor.