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 »

 

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. Ingredients Garlic cloves 6-7 Carrots 1 Clove 2 Onions 1 medium white rabbit 1 whole 1kg Myrtle Extra virgin olive oil 2 sprigs rosemary 2 sprigs Salt abundant abundant Sage Celery 2 stalks thyme 2 sprigs Preparation Fill a large pot of water , cut the head off the rabbit, and remove the innards (1), peeled vegetables, onion batten with cloves (2) and immerse the vegetables in the water (3), bring slowly to a boil and add a tablespoon of salt (4) and the bouquet garni (thyme-rosemary-myrtle-1 sprig of sage) labeled with the kitchen string, and when the hot broth will also immerse the whole rabbit (5) and cook for 60 minutes or until the meat is tender. After this time, picked up the rabbit and transfer it into a very large bowl (6) and pour his own acora boiling broth to cover it up, let it cool completely in its broth. Pick up the rabbit and let it drain in a colander (7), and now you spolparlo and shredding the meat very finely (8), wash gently sage and peeled garlic cloves (9), chopped garlic (10) (the You can also leave cloves cut in half if you prefer then remove it), take the sterilized jars with lids and with the valve for the vacuum (or a terracotta bowl or glass such as those from plum to a rapid consumption), pour on the bottom abundant (11) oil of excellent quality, a little chopped garlic (12) a few sage leaves (13) and the rabbit frayed (14), then again oil, garlic, sage and rabbit meat until the end (15) . Finally pour a little oil on the surface yet. Close the jar tightly and put them in a large pot sterilizzateli, covering them completely with cold water and put on fire, bring to a boil and boil the jars for 45-60 minutes, take cool water. In this way the jars create the vacuum. Will keep for 5-6 months.

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. Ingredients Garlic cloves 6-7 Carrots 1 Clove 2 Onions 1 medium white rabbit 1 whole 1kg Myrtle Extra virgin olive oil 2 sprigs rosemary 2 sprigs Salt abundant abundant Sage Celery 2 stalks thyme 2 sprigs Preparation Fill a large pot of water , cut the head off the rabbit, and remove the innards (1), peeled vegetables, onion batten with cloves (2) and immerse the vegetables in the water (3), bring slowly to a boil and add a tablespoon of salt (4) and the bouquet garni (thyme-rosemary-myrtle-1 sprig of sage) labeled with the kitchen string, and when the hot broth will also immerse the whole rabbit (5) and cook for 60 minutes or until the meat is tender. After this time, picked up the rabbit and transfer it into a very large bowl (6) and pour his own acora boiling broth to cover it up, let it cool completely in its broth. Pick up the rabbit and let it drain in a colander (7), and now you spolparlo and shredding the meat very finely (8), wash gently sage and peeled garlic cloves (9), chopped garlic (10) (the You can also leave cloves cut in half if you prefer then remove it), take the sterilized jars with lids and with the valve for the vacuum (or a terracotta bowl or glass such as those from plum to a rapid consumption), pour on the bottom abundant (11) oil of excellent quality, a little chopped garlic (12) a few sage leaves (13) and the rabbit frayed (14), then again oil, garlic, sage and rabbit meat until the end (15) . Finally pour a little oil on the surface yet. Close the jar tightly and put them in a large pot sterilizzateli, covering them completely with cold water and put on fire, bring to a boil and boil the jars for 45-60 minutes, take cool water. In this way the jars create the vacuum. Will keep for 5-6 months.