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 with Ligure

Rabbit with LigureAs the name suggests, rabbit Ligure and a second dish of the region Liguria and more specifically of Western Liguria but now, today and spread all over the country. This delicious dish, nothing more and if the combination of the delicate meat and "soft" the rabbit, and the taste quite bitter instead given by black olives, local wine, and of course the inevitable walnuts and pine nuts. The spread of this dish in Liguria, and easily explained by the large amount of rabbit farms since ancient times that filled the region and favored the support: in particular, Savona and Imperia are the provinces where the rabbit Ligure is prepared to rule art given the great tradition of rearing followed over time and reached to date. Ingredients Garlic cloves 2 bay leaves 2-3 leaves Meat broth to taste Onions 1 Rabbit 1 of 1 kg and 1/2 olive oil 4/5 tablespoons Olive taggiasche 100 g pine nuts 2 tablespoons rosemary 1 sprig thyme or marjoram Salt to taste 1 tablespoon red wine 1 cup (Rossese of Dolceacqua) Preparation First cut at least a dozen pieces of the rabbit (1) remembering to set aside the head, liver and kidneys. When finished, place in a large saucepan olive oil, heat it, and let us dry on low heat the onion and garlic, add the rabbit (2) and brown, then add the bay leaves, thyme (or marjoram) and the chopped rosemary (3). Cook until the rabbit will have taken on a beautiful golden color. Cook for a few minutes and then add the glass of red wine (4), let the wine evaporate (5), then add the olives. If you like, you can add the kidneys and liver of the rabbit (6). Then add the pine nuts (7), mix everything well and then cover the rabbit with a cover (8) and cook for about an hour finch the rabbit does not become tender (the meat will have to peel off easily from the bone). Occasionally add a ladle of broth in saucepan and cook over a low heat (9). Serve the rabbit irrorandolo with plenty of gravy and a good appetite!

Cook for a few minutes and then add the glass of red wine (4), let the wine evaporate (5), then add the olives. If you like, you can add the kidneys and liver of the rabbit (6). Then add the pine nuts (7), mix everything well and then cover the rabbit with a cover (8) and cook for about an hour finch the rabbit does not become tender (the meat will have to peel off easily from the bone). Occasionally add a ladle of broth in saucepan and cook over a low heat (9). Serve the rabbit irrorandolo with plenty of gravy and a good appetite!