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 »

 

Potato croquettes and broccoli with a heart of cherry tomatoes

Potato croquettes and broccoli with a heart of cherry tomatoesPotato croquettes and broccoli with hearts of tomatoes can be proposed as an appetizer or as a main dish cheerful and colorful. These croquettes hide inside a tomato which makes them very delicious and colored. Potato croquettes and broccoli with hearts of tomatoes have a golden breading made from corn flour that makes it very crispy. Potato croquettes and broccoli with tomatoes hearts of your children will love also because colorful and beautiful to see. Potato croquettes and broccoli with a heart of cherry tomatoes were designed by the author of the blog cookware copper who participated in the cookbook "The polpettidi" of our Forum. Broccoli Ingredients 500 g Emmentaler clean 150 gr bread crumbs 4 tablespoons potato about 600 g White pepper to taste Salt to taste 20 cherry tomatoes 1 For bread flour 00 eggs to taste Corn flour 2 medium eggs to taste For frying seed oil abundant Preparation Wash the potatoes and without peeling, boil them whole, placing them in a pan covered with cold water (1). Once you come to a boil, salt the water and let it boil for about 40 minutes, or until they are cooked through. As soon as and slightly warmed, peel the potatoes and place them in a large bowl (2). Boil the broccoli also, if you use fresh broccoli first wash them under running water and mondateli in salted water and drain al dente (3). then mash the potatoes with a fork. Together in the bowl broccoli thoroughly dry (5) and also crushed (6). As soon as you obtain a rather creamy, add salt, white pepper, one egg, 100 grams of the grated emmenthaler (7) breadcrumbs (8) (in the case of the mixture should be quite sticky you can add another tablespoon of breadcrumbs, one toglietene vice versa). and the remaining emmentaller cut into small cubes (9) Mix all knead with your hands and let the mixture stand for 5 minutes: Taste the mixture and adjust salt if necessary. Drawn about 50-60 grams of dough (10), place the center a tomato (11) and cover forming a kibble spherical (12-13). Prepare three bowls with inside wheat flour, corn flour and beaten eggs (14) and pass the kibble so prepared that you will spend in wheat flour (15) then in the beaten egg (16) and finally in the flour corn (17). Place in a pan with high sides plenty of peanut oil and heat, then when it will be hot dip the croquettes (18) and brown them turning them with the aid of a pair of forks. Drain the golden nuggets now and put them to drain on a plate lined with paper towels. Serve the croquettes as they become warm.

Potato croquettes and broccoli with hearts of tomatoes can be proposed as an appetizer or as a main dish cheerful and colorful. These croquettes hide inside a tomato which makes them very delicious and colored. Potato croquettes and broccoli with hearts of tomatoes have a golden breading made from corn flour that makes it very crispy. Potato croquettes and broccoli with tomatoes hearts of your children will love also because colorful and beautiful to see. Potato croquettes and broccoli with a heart of cherry tomatoes were designed by the author of the blog cookware copper who participated in the cookbook "The polpettidi" of our Forum. Broccoli Ingredients 500 g Emmentaler clean 150 gr bread crumbs 4 tablespoons potato about 600 g White pepper to taste Salt to taste 20 cherry tomatoes 1 For bread flour 00 eggs to taste Corn flour 2 medium eggs to taste For frying seed oil abundant Preparation Wash the potatoes and without peeling, boil them whole, placing them in a pan covered with cold water (1). Once you come to a boil, salt the water and let it boil for about 40 minutes, or until they are cooked through. As soon as and slightly warmed, peel the potatoes and place them in a large bowl (2). Boil the broccoli also, if you use fresh broccoli first wash them under running water and mondateli in salted water and drain al dente (3). then mash the potatoes with a fork. Together in the bowl broccoli thoroughly dry (5) and also crushed (6). As soon as you obtain a rather creamy, add salt, white pepper, one egg, 100 grams of the grated emmenthaler (7) breadcrumbs (8) (in the case of the mixture should be quite sticky you can add another tablespoon of breadcrumbs, one toglietene vice versa). and the remaining emmentaller cut into small cubes (9) Mix all knead with your hands and let the mixture stand for 5 minutes: Taste the mixture and adjust salt if necessary. Drawn about 50-60 grams of dough (10), place the center a tomato (11) and cover forming a kibble spherical (12-13). Prepare three bowls with inside wheat flour, corn flour and beaten eggs (14) and pass the kibble so prepared that you will spend in wheat flour (15) then in the beaten egg (16) and finally in the flour corn (17). Place in a pan with high sides plenty of peanut oil and heat, then when it will be hot dip the croquettes (18) and brown them turning them with the aid of a pair of forks. Drain the golden nuggets now and put them to drain on a plate lined with paper towels. Serve the croquettes as they become warm.