Pasqualina cake and a savory pie stuffed with herbs, cheese and eggs, wrapped in thin sheets of pasta: and the ideal to be enjoyed in the outings on Easter Monday (Easter Monday), as it can be prepared in previously, and can be eaten cold. The torta Pasqualina symbol and one of the dishes of Ligurian cuisine, and widely appreciated throughout Italy.
The omelet and a classic preparation of eggs simple but at the same time very tasty that can be further enriched with a variety of ingredients infinite. Needless to say, the omelette and preparation versatile because it can be eaten alone at the table or in a sandwich, or to make other preparations.
The sovracosce of crusted chicken is a main dish appetizing and tasty prepared on the barbecue. The fleshy sovracosce chicken in this recipe, before being cooked, are passed in un'impanatura aromatic flavor to the meat. Ingredients 2 cloves garlic, chopped Lemon zest 1 tablespoon extra virgin olive oil 4 tablespoons Loaf or pancarrи 200 gr ground black pepper 1 tablespoon chopped parsley Chicken 4 sovracosce 3 tablespoons salt 1 teaspoon Preparation Grate the loaf.
The cherry jam and a classic in the world of preserves, loved by all, young and old alike for its sweet flavor and its pleasant taste. Like most of the jams, even the cherry jam and a simple recipe to make and well suited to the summer season, during which you can find the most delicious and juicy cherries.
Rustic pie potatoes and a second course inviting and tasty, which can also be served as a main dish salad perhaps accompanied by light. Simple and genuine ingredients of the cake rustic potatoes and onions make this dish very tasty and is great to serve for a buffet or an aperitif. For a 26 cm cake tin 100 gr butter 2 medium onions, chopped chives 2 tablespoons grated nutmeg 1/2 teaspoon Fresh cream 250 ml 800 g potatoes, peeled Salt to taste White pepper to taste 3 eggs pasta brise '350 gr Preparation Prepare the pasta brise according to our recipe (see preparation here) wrap in plastic wrap and place in refrigerator for at least 40 minutes (you can also prepare it the night before).
The ragu 'bolognese and a famous condiment typical of Emilia Romagna, meat grinder, interpreted in various ways, especially for the choice of meat to use, which, in turn, affects the cooking time of the sauce' itself. There, among the many versions, one official recipe of Bolognese sauce, filed October 17, 1982 by the delegation of Bologna of the Italian Academy of Cuisine to the Chamber of Commerce of this city, which recommended that a cut of meat than fat called folder , located on the belly of the animal.
The peppers preserved in oil are a very tasty and easy to make, in order to obtain an optimal risultatato must use fresh peppers and meaty and extra virgin quality. The peppers in oil are ideal to serve as a tasty appetizer or as an accompaniment to meat dishes. With the recipe for peppers in oil have the pleasure to bring to the table the colors and flavors of summer, even during the cold season.
The fig jam and preserves a classic to be prepared at the end of the summer when the figs come to full maturity. The jam of figs gives a sweet and delicate flavor to toast your breakfast in the morning, or the classic bread for children's snacks. The fig jam will also serve as an excellent accompaniment to cheese.
Quail eggs in the heart of bread are excellent and substantial breakfast for those who want to start their day with a particular charge: the unusual and original way of presenting them, cooked in a heart of bread, makes them particularly suitable for Valentine's Day! You can serve them by combining some sauce, cheese or sliced, to make it even richer and more complete your breakfast.
Stew chicken and a classic dish and very easy to prepare. In this recipe, the chicken, which is flavored with a nice chopped green olives, herbs and chilli, will result soft and tasty, thanks to the prolonged cooking in the broth. Stew of chicken and a big pot, if combined with a roast potatoes, or even rice pilaf, will constitute a rich dish.