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 »

 

Risotto lovers

Risotto loversThe risotto of love and, as you can guess from the name, a tasty recipe particularly suitable for romantic dinner for Valentine's Day, Valentine's Day. The goodness of the risotto in love, is in the simplicity of its ingredients, skilfully combined together, they create a very special dish, tasty and definitely tasty. The sprinkling of hot pepper, also, and the final touch that will guarantee a pleasant after dinner dedicated to the passion and love! for risotto fish stock 1/2 liter Butter 10 gr onions 1/2 olive oil 2 tablespoons Hot pepper powder the tip of a teaspoon Salt to taste 160 g Carnaroli rice 1 cup white wine for the sauce to a walnut shrimp Butter Onions 1/2 Cognac (or brandy) 1 cup (40 ml) 300 g prawns (cleaned) olive oil 2 tablespoons fresh cream 100 ml liquid Tomatoes tomato sauce Salt to taste 4 tablespoons fresh thyme 2 sprigs Preparation Put on a pan with two tablespoons of olive oil and a little 'butter ½ onion and let brown with a few leaves of fresh thyme (1-2). Then add the peeled shrimp and let cook together for a few minutes while stirring. A half cooked, add the cognac (4), let it evaporate and salt, stirring constantly, add the tomato hours (5) cream (6) stir until a sauce pinkish in color, then turn off the heat. Now put the sauce with shrimp aside, and take care of the preparation of risotto. In a saucepan large enough, put the rest of the oil, butter and ½ chopped onion then add the rice and let it brown (7), that you will make toast. Soak the rice with white wine (8) and let it evaporate over high heat, then add, little by little, the fish stock (9), until you get cooked. Shortly before the end of cooking, add the chilli (10) add the shrimp and finish cooking (11-12). Remove all from heat, add a few leaves of fresh thyme, season the risotto with salt, given additional shuffling and serve!

The risotto of love and, as you can guess from the name, a tasty recipe particularly suitable for romantic dinner for Valentine's Day, Valentine's Day. The goodness of the risotto in love, is in the simplicity of its ingredients, skilfully combined together, they create a very special dish, tasty and definitely tasty. The sprinkling of hot pepper, also, and the final touch that will guarantee a pleasant after dinner dedicated to the passion and love! for risotto fish stock 1/2 liter Butter 10 gr onions 1/2 olive oil 2 tablespoons Hot pepper powder the tip of a teaspoon Salt to taste 160 g Carnaroli rice 1 cup white wine for the sauce to a walnut shrimp Butter Onions 1/2 Cognac (or brandy) 1 cup (40 ml) 300 g prawns (cleaned) olive oil 2 tablespoons fresh cream 100 ml liquid Tomatoes tomato sauce Salt to taste 4 tablespoons fresh thyme 2 sprigs Preparation Put on a pan with two tablespoons of olive oil and a little 'butter ½ onion and let brown with a few leaves of fresh thyme (1-2). Then add the peeled shrimp and let cook together for a few minutes while stirring. A half cooked, add the cognac (4), let it evaporate and salt, stirring constantly, add the tomato hours (5) cream (6) stir until a sauce pinkish in color, then turn off the heat. Now put the sauce with shrimp aside, and take care of the preparation of risotto. In a saucepan large enough, put the rest of the oil, butter and ½ chopped onion then add the rice and let it brown (7), that you will make toast. Soak the rice with white wine (8) and let it evaporate over high heat, then add, little by little, the fish stock (9), until you get cooked. Shortly before the end of cooking, add the chilli (10) add the shrimp and finish cooking (11-12). Remove all from heat, add a few leaves of fresh thyme, season the risotto with salt, given additional shuffling and serve!