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 »

 

Staples

StaplesThe staples are sweet and fluffy donuts that are prepared in Naples during the Carnival period. The dough should rise again, and made of flour and potatoes boiled and mashed. The staples are a typical dessert of Neapolitan tradition that many evoke memories of childhood, when children from these donuts were prepared at home and eaten in the blink of an eye. In Naples, the clips can be found throughout the year, in particular, are consumed at the bar with a good coffee hot, but the time of year when you prepare at home and the carnival. The clips are also widespread in other parts of Italy, such as Sicily and: here, however, take other names depending on the area. The mixture of curly and soft and tasty, the secret lies in proving that must take place in several stages. To get a perfect, the staples should be fried at the right temperature and stir several times, in order to swell and melt inside and have that typical golden color that contrasts with the white sugar which are sprinkled. If you have never tasted the clips, take this sin of gluttony at least once! Braces for 20 Butter 100 gr flour 500 gr manitoba fresh whole milk 120 ml Yeast 25 g Lemon zest of 1 Acacia honey 1 tsp Boiled potatoes (mealy and non-aqueous) 300 g Salt 8 g sugar 3 medium eggs 60 gr Preparation Wash the potatoes and boil them with the skin in large amounts of water (1). In the meantime, melt half the sugar in the warmed milk, then pour the liquid into a bowl (2), in which sbriciolerete brewer's yeast (3); expect to see appear on the surface of the foam. Together in the bowl of flour 130 gr (4) and stir with a fork until you get a batter without lumps (5), cover with plastic wrap and let double in volume, for 40-50 minutes. Peel the potatoes and mash them with the appropriate tool by dropping the puree in a bowl (6), then let cool. Place the remaining flour in a bowl, add the potatoes warm now (7), the remaining sugar, salt, honey, grated rind of 1 lemon, lightly beaten eggs (9). Then add the yeast mixture that will have doubled in volume (10). Knead for good (11) and when all the ingredients are combined, add the butter at room temperature (12) breaking it with your hands. Work to mix all the ingredients (13) then knead for 10 minutes the mixture on a pastry board, until the dough is smooth and homogeneous (14), that let rise in bowl sprinkled with a little flour and cover with plastic wrap (15 ). Let the dough rise for at least two hours or until its volume will be doubled (16). When the 'dough will have doubled in volume, Flip it on a floured surface (17), and knead for a cylinder (18). From the cylinder formed of pieces weighing approximately 60 grams each (19-20-21) with which it will form into balls. Mash and bucatele the center, infarinandovi hands if the dough is a little 'sticky. Spread the dough slightly to form a hole a little 'wider (22) and place the biscuits obtained on a baking sheet or on a floured cloth (23). Then cover the donuts with another kitchen towel and let rise for another hour, or until doubled in volume (24). After the necessary time, fry the donuts in abundant oil peanut (25) that will carry at 170-180 degrees; the donuts must float in the oil and must be repositioned two to three times per side so as to be uniformly browned and swell to well (26). Drain the clips with a slotted spoon and place on paper towels to drain, then sprinkle with granulated sugar (27).

The staples are sweet and fluffy donuts that are prepared in Naples during the Carnival period. The dough should rise again, and made of flour and potatoes boiled and mashed. The staples are a typical dessert of Neapolitan tradition that many evoke memories of childhood, when children from these donuts were prepared at home and eaten in the blink of an eye. In Naples, the clips can be found throughout the year, in particular, are consumed at the bar with a good coffee hot, but the time of year when you prepare at home and the carnival. The clips are also widespread in other parts of Italy, such as Sicily and: here, however, take other names depending on the area. The mixture of curly and soft and tasty, the secret lies in proving that must take place in several stages. To get a perfect, the staples should be fried at the right temperature and stir several times, in order to swell and melt inside and have that typical golden color that contrasts with the white sugar which are sprinkled. If you have never tasted the clips, take this sin of gluttony at least once! Braces for 20 Butter 100 gr flour 500 gr manitoba fresh whole milk 120 ml Yeast 25 g Lemon zest of 1 Acacia honey 1 tsp Boiled potatoes (mealy and non-aqueous) 300 g Salt 8 g sugar 3 medium eggs 60 gr Preparation Wash the potatoes and boil them with the skin in large amounts of water (1). In the meantime, melt half the sugar in the warmed milk, then pour the liquid into a bowl (2), in which sbriciolerete brewer's yeast (3); expect to see appear on the surface of the foam. Together in the bowl of flour 130 gr (4) and stir with a fork until you get a batter without lumps (5), cover with plastic wrap and let double in volume, for 40-50 minutes. Peel the potatoes and mash them with the appropriate tool by dropping the puree in a bowl (6), then let cool. Place the remaining flour in a bowl, add the potatoes warm now (7), the remaining sugar, salt, honey, grated rind of 1 lemon, lightly beaten eggs (9). Then add the yeast mixture that will have doubled in volume (10). Knead for good (11) and when all the ingredients are combined, add the butter at room temperature (12) breaking it with your hands. Work to mix all the ingredients (13) then knead for 10 minutes the mixture on a pastry board, until the dough is smooth and homogeneous (14), that let rise in bowl sprinkled with a little flour and cover with plastic wrap (15 ). Let the dough rise for at least two hours or until its volume will be doubled (16). When the 'dough will have doubled in volume, Flip it on a floured surface (17), and knead for a cylinder (18). From the cylinder formed of pieces weighing approximately 60 grams each (19-20-21) with which it will form into balls. Mash and bucatele the center, infarinandovi hands if the dough is a little 'sticky. Spread the dough slightly to form a hole a little 'wider (22) and place the biscuits obtained on a baking sheet or on a floured cloth (23). Then cover the donuts with another kitchen towel and let rise for another hour, or until doubled in volume (24). After the necessary time, fry the donuts in abundant oil peanut (25) that will carry at 170-180 degrees; the donuts must float in the oil and must be repositioned two to three times per side so as to be uniformly browned and swell to well (26). Drain the clips with a slotted spoon and place on paper towels to drain, then sprinkle with granulated sugar (27).