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 »

 

Roll crepes with zucchini

Roll crepes with zucchiniThe roll crepes with zucchini and a rich and creamy first course. The crepes are rolled mo 'strudel enclosing a soft filling of grated zucchini and cheese Philadelphia. This original recipe, ideal to prepare for the holidays, is complemented by a delicious basil cream that goes well with the delicacy of zucchini. The roll crepes with zucchini and the recipe made by Chiara Nappi, winner of proof "Roll it" the competition "Stars in the kitchen" in Philadelphia. To see the videoricetta with Clare and Sonia, click here. Ingredients: Butter 20 g Emmental cheese, 100 gr 40 gr Parmesan cheese Pepper to taste classic Philadelphia, 240 gr Salt to taste 3 eggs 1 zucchini … for the sauce: 20 g butter 20 g flour 200 ml milk Nutmeg to taste Salt to taste .. . to the crepes: 100 gr flour 250 ml milk 1 pinch salt 2 eggs … for the basil cream: a few leaves basil 2 tablespoons milk 1 tablespoon Parmesan cheese Pepper to taste 2 tablespoons Philadelphia Preparation To prepare the roll crepes with zucchini , started washing, checking and grated zucchini with a grater with large holes (1), then squeeze well with the aid of a sieve (2) and collect them in a bowl. Then add the cheese Philadelphia (3) and the sauce you have prepared with the doses indicated above and following the steps found by clicking here. Also add the Emmentaler and half of the Parmesan (4) and finally the egg (5), then stir and season with salt and pepper. 6 crepes prepared using the ingredients listed above and following the procedure that found here (6). On a baking sheet arrange the buttered pancakes overlapping a little 'to form a rectangle (7), spread the mixture of zucchini and Philadelphia in the center of the rectangle (8) and roll the crepes helping with baking paper (9 ) Close the roll-to-mo 'candy, attorciliando the ends of the paper (10) and bake in oven at 180 ° for about 30 minutes. Then open the paper, sprinkle with the Parmesan cheese roll left (11) and a few knobs of butter and let it cook au gratin for 5 minutes under the grill. Meanwhile, prepare the basil cream in this way: put in a pan in a water bath 2 tablespoons of philadelphia with a few leaves of basil (12), a tablespoon of milk, Parmesan cheese and a pinch of freshly ground pepper, remove from heat as soon as the sauce will be hot. Serve the roll pancakes with sliced zucchini, irrorandole with the basil cream!

The roll crepes with zucchini and a rich and creamy first course. The crepes are rolled mo 'strudel enclosing a soft filling of grated zucchini and cheese Philadelphia. This original recipe, ideal to prepare for the holidays, is complemented by a delicious basil cream that goes well with the delicacy of zucchini. The roll crepes with zucchini and the recipe made by Chiara Nappi, winner of proof "Roll it" the competition "Stars in the kitchen" in Philadelphia. To see the videoricetta with Clare and Sonia, click here. Ingredients: Butter 20 g Emmental cheese, 100 gr 40 gr Parmesan cheese Pepper to taste classic Philadelphia, 240 gr Salt to taste 3 eggs 1 zucchini … for the sauce: 20 g butter 20 g flour 200 ml milk Nutmeg to taste Salt to taste .. . to the crepes: 100 gr flour 250 ml milk 1 pinch salt 2 eggs … for the basil cream: a few leaves basil 2 tablespoons milk 1 tablespoon Parmesan cheese Pepper to taste 2 tablespoons Philadelphia Preparation To prepare the roll crepes with zucchini , started washing, checking and grated zucchini with a grater with large holes (1), then squeeze well with the aid of a sieve (2) and collect them in a bowl. Then add the cheese Philadelphia (3) and the sauce you have prepared with the doses indicated above and following the steps found by clicking here. Also add the Emmentaler and half of the Parmesan (4) and finally the egg (5), then stir and season with salt and pepper. 6 crepes prepared using the ingredients listed above and following the procedure that found here (6). On a baking sheet arrange the buttered pancakes overlapping a little 'to form a rectangle (7), spread the mixture of zucchini and Philadelphia in the center of the rectangle (8) and roll the crepes helping with baking paper (9 ) Close the roll-to-mo 'candy, attorciliando the ends of the paper (10) and bake in oven at 180 ° for about 30 minutes. Then open the paper, sprinkle with the Parmesan cheese roll left (11) and a few knobs of butter and let it cook au gratin for 5 minutes under the grill. Meanwhile, prepare the basil cream in this way: put in a pan in a water bath 2 tablespoons of philadelphia with a few leaves of basil (12), a tablespoon of milk, Parmesan cheese and a pinch of freshly ground pepper, remove from heat as soon as the sauce will be hot. Serve the roll pancakes with sliced zucchini, irrorandole with the basil cream!