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 »

 

Pesto alla Genovese

Pesto alla GenoveseSpeaking of pesto comes to mind immediately Liguria, and in this beautiful region that, with the utmost care, does this salsa is even said to be an aphrodisiac. The pesto sauce and a cold, synonym and symbol of Genoa and the whole Liguria, which for decades, one of the most widely known sauces in the world. The first traces of pesto we find even in 800 and since then, the recipe is and always maintained the same, at least in home preparation. To do the real pesto sauce takes a marble mortar and a wooden pestle and … a lot of patience. Like any traditional recipe, every family has its own recipe for pesto sauce, qella that we propose in this recipe and the Consortium of pesto. Ingredients 2 cloves garlic 50 grams of basil leaves Extra virgin olive oil 100 ml grated Parmesan cheese 6 tablespoons (about 70 grams) grated Pecorino cheese 2 tablespoons (about 30 g) pine nuts 1 tablespoon (about 15 grams) coarse sea salt 1 pinch Prepare For prepare the pesto sauce should be first noted that the basil leaves are not washed, but clean with a soft cloth (1), and whether it's Ligurian basil or Genovese, narrow leaf (and not the southern large leaves, which often has a mint flavor). Then put the peeled garlic in a mortar (2) along with a few grains of salt (3). begin to pound (4) and when the garlic will be reduced cream (5), add the basil leaves together with a pinch of salt (6), which will serve to better crush the fibers and maintain a beautiful bright green color , crushed, then, the basil against the walls of the pestle mortar rotating from left to right and simultaneously rotate the mortar in the opposite direction (from right to left), taking it for the "ears", or the 4 rounded protrusions that characterize the mortar same (7), keep it up until the basil leaves will never exit a bright green liquid (8), at this point, add the pine nuts (9) and start to pound for reducing cream. Add the cheese a bit 'at a time, stirring constantly (10), which will make it even creamier sauce, and finally the extra virgin olive oil (11) it's gonna be paid to the wire, stirring constantly with the pestle. Mix the ingredients well until a smooth sauce (12).

Speaking of pesto comes to mind immediately Liguria, and in this beautiful region that, with the utmost care, does this salsa is even said to be an aphrodisiac. The pesto sauce and a cold, synonym and symbol of Genoa and the whole Liguria, which for decades, one of the most widely known sauces in the world. The first traces of pesto we find even in 800 and since then, the recipe is and always maintained the same, at least in home preparation. To do the real pesto sauce takes a marble mortar and a wooden pestle and … a lot of patience. Like any traditional recipe, every family has its own recipe for pesto sauce, qella that we propose in this recipe and the Consortium of pesto. Ingredients 2 cloves garlic 50 grams of basil leaves Extra virgin olive oil 100 ml grated Parmesan cheese 6 tablespoons (about 70 grams) grated Pecorino cheese 2 tablespoons (about 30 g) pine nuts 1 tablespoon (about 15 grams) coarse sea salt 1 pinch Prepare For prepare the pesto sauce should be first noted that the basil leaves are not washed, but clean with a soft cloth (1), and whether it's Ligurian basil or Genovese, narrow leaf (and not the southern large leaves, which often has a mint flavor). Then put the peeled garlic in a mortar (2) along with a few grains of salt (3). begin to pound (4) and when the garlic will be reduced cream (5), add the basil leaves together with a pinch of salt (6), which will serve to better crush the fibers and maintain a beautiful bright green color , crushed, then, the basil against the walls of the pestle mortar rotating from left to right and simultaneously rotate the mortar in the opposite direction (from right to left), taking it for the "ears", or the 4 rounded protrusions that characterize the mortar same (7), keep it up until the basil leaves will never exit a bright green liquid (8), at this point, add the pine nuts (9) and start to pound for reducing cream. Add the cheese a bit 'at a time, stirring constantly (10), which will make it even creamier sauce, and finally the extra virgin olive oil (11) it's gonna be paid to the wire, stirring constantly with the pestle. Mix the ingredients well until a smooth sauce (12).