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 »

 

Rustic pie with potatoes and onions

Rustic pie with potatoes and onionsRustic pie potatoes and a second course inviting and tasty, which can also be served as a main dish salad perhaps accompanied by light. Simple and genuine ingredients of the cake rustic potatoes and onions make this dish very tasty and is great to serve for a buffet or an aperitif. For a 26 cm cake tin 100 gr butter 2 medium onions, chopped chives 2 tablespoons grated nutmeg 1/2 teaspoon Fresh cream 250 ml 800 g potatoes, peeled Salt to taste White pepper to taste 3 eggs pasta brise '350 gr Preparation Prepare the pasta brise according to our recipe (see preparation here) wrap in plastic wrap and place in refrigerator for at least 40 minutes (you can also prepare it the night before). Put the butter in a pan and let it melt then add the onions, peeled and cut into slices not too thin (3-4 mm) (1), let them dry on low heat (2) until they become almost transparent. Salt and pepper (3). Peel the potatoes and slice thickness of 3.4 mm (4), and let them boil for 5-6 minutes in salted water (5), then pour it gently without breaking them in a colander and leave to dry. Roll out the dough brise in a sheet thickness of 3.4 mm, then buttered mold chosen and line with the dough obtained. Prick the pastry with the tines of a fork (6), coated the pasta brise a sheet of parchment paper and then cover it with dried beans you'll need to proceed with the cooking in white (7). Place the pan in the oven already hot at 180 degrees for about 20 minutes, then remove the pan from the oven, remove the paper with the beans and let cool slightly. Brush the bottom with albumen and put in the oven for another 5 minutes, after which remove the cake from the oven. Take the onions and place one half on the bottom of the base of the cake rustic (8): put over them a layer of potatoes (9), cover with another layer of onions (10) and finish with the remaining potatoes (11). In a bowl, pour the cream and the eggs, which will break with a whip, add the nutmeg, salt, chopped chives and mix the ingredients (12). Pour over the ingredients the mixture of cream and eggs (13-14) and bake for around 20-25 minutes at 180 degrees. When the cake is golden brown rustic sara (15), remove it from the oven, let it rest for 10 minutes, then cut and serve while still hot.

Rustic pie potatoes and a second course inviting and tasty, which can also be served as a main dish salad perhaps accompanied by light. Simple and genuine ingredients of the cake rustic potatoes and onions make this dish very tasty and is great to serve for a buffet or an aperitif. For a 26 cm cake tin 100 gr butter 2 medium onions, chopped chives 2 tablespoons grated nutmeg 1/2 teaspoon Fresh cream 250 ml 800 g potatoes, peeled Salt to taste White pepper to taste 3 eggs pasta brise '350 gr Preparation Prepare the pasta brise according to our recipe (see preparation here) wrap in plastic wrap and place in refrigerator for at least 40 minutes (you can also prepare it the night before). Put the butter in a pan and let it melt then add the onions, peeled and cut into slices not too thin (3-4 mm) (1), let them dry on low heat (2) until they become almost transparent. Salt and pepper (3). Peel the potatoes and slice thickness of 3.4 mm (4), and let them boil for 5-6 minutes in salted water (5), then pour it gently without breaking them in a colander and leave to dry. Roll out the dough brise in a sheet thickness of 3.4 mm, then buttered mold chosen and line with the dough obtained. Prick the pastry with the tines of a fork (6), coated the pasta brise a sheet of parchment paper and then cover it with dried beans you'll need to proceed with the cooking in white (7). Place the pan in the oven already hot at 180 degrees for about 20 minutes, then remove the pan from the oven, remove the paper with the beans and let cool slightly. Brush the bottom with albumen and put in the oven for another 5 minutes, after which remove the cake from the oven. Take the onions and place one half on the bottom of the base of the cake rustic (8): put over them a layer of potatoes (9), cover with another layer of onions (10) and finish with the remaining potatoes (11). In a bowl, pour the cream and the eggs, which will break with a whip, add the nutmeg, salt, chopped chives and mix the ingredients (12). Pour over the ingredients the mixture of cream and eggs (13-14) and bake for around 20-25 minutes at 180 degrees. When the cake is golden brown rustic sara (15), remove it from the oven, let it rest for 10 minutes, then cut and serve while still hot.