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 »

 

Tortelli Carnival

Tortelli CarnivalThese 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. …

Rustichella of Pan Brioche-crusted chicken

Rustichella of Pan Brioche-crusted chicken

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).

Rabbit tuna

Rabbit tunaThe 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

Stew with GuinnessStew 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.

Lamb tagine with prunes and almonds

Tagine of lamb with prunes and almondsThe 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 oil

Tuna packed in'olio 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.

Chickpea flour

Chickpea flourThe 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.

Nuts salted vegetables and bacon

Nuts salted vegetables and bacon

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.

Terrine with porcini

Terrine with porciniThe 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.

Tempura

TempuraThe tempura and a dish of Japanese cuisine that consists of vegetables and seafood (usually prawns and squid) wrapped in a crispy light batter. In tempura, shrimp and vegetables (previously reduced in slices of equal size), they are first dipped in a batter ice and then fried in boiling oil: the result will be a tasty and crispy frying, lighter than traditional.