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 »

 

Strozzapreti pasta with shrimp

Strozzapreti pasta with shrimpStrozzapreti or stangolapreti are a particular type of pasta widely used throughout Italy, which, depending on the region, can assume very different aspect. The recipe of pasta with shrimp and strozzapreti typical Emilian cooking. Their name, according to the sayings and legends, derives from the similarity that this would pasta in long format with shoelaces that once the anarchists used to strangle the priests. According to another version instead, reference was made to gnocchi (also called strangolapreti), which would have to stifle the priests who with greedy voraciously ate them in abundance, due to their propensity to be very good at the table. Although strozzapreti or strangolapreti, are cooked in various ways, are their exaltation with sauces seafood or meat sauce. Ingredients Basil leaf Canocchie some 12 medium extra virgin olive oil ½ cup pasta strozzapreti 350 gr fresh spicy pepper some small piece Tomatoes past 300 gr Salt to taste 1 cup white wine 1 shallot Preparation To prepare the sauce shrimp strozzapreti started rinsing very well shrimp, preserved then the 4 biggest and remove the pulp from the other. To facilitate the operation and advisable to immerse the shrimps for a few seconds in boiling water, in this way will be easier to extract the pulp (1). Then chopped shallots (2) and let it fry in a pan with the oil over a low heat with a few bits of red pepper. Then put all the shrimps: the flesh into small pieces and browned shallots in the whole and pour in the white wine (3), then, when it will be evaporated, add the tomato puree (4). Stir gently and allow to thicken the sauce, taking care not to break the whole shrimp. Finally salt and add a few leaves of basil (5). Cook in boiling salted water strozzapreti (6), drain and let them jump into the sauce shrimp a few moments. Serve garnished each plate with a mantis shrimp and whole basil leaves.

Strozzapreti or stangolapreti are a particular type of pasta widely used throughout Italy, which, depending on the region, can assume very different aspect. The recipe of pasta with shrimp and strozzapreti typical Emilian cooking. Their name, according to the sayings and legends, derives from the similarity that this would pasta in long format with shoelaces that once the anarchists used to strangle the priests. According to another version instead, reference was made to gnocchi (also called strangolapreti), which would have to stifle the priests who with greedy voraciously ate them in abundance, due to their propensity to be very good at the table. Although strozzapreti or strangolapreti, are cooked in various ways, are their exaltation with sauces seafood or meat sauce. Ingredients Basil leaf Canocchie some 12 medium extra virgin olive oil ½ cup pasta strozzapreti 350 gr fresh spicy pepper some small piece Tomatoes past 300 gr Salt to taste 1 cup white wine 1 shallot Preparation To prepare the sauce shrimp strozzapreti started rinsing very well shrimp, preserved then the 4 biggest and remove the pulp from the other. To facilitate the operation and advisable to immerse the shrimps for a few seconds in boiling water, in this way will be easier to extract the pulp (1). Then chopped shallots (2) and let it fry in a pan with the oil over a low heat with a few bits of red pepper. Then put all the shrimps: the flesh into small pieces and browned shallots in the whole and pour in the white wine (3), then, when it will be evaporated, add the tomato puree (4). Stir gently and allow to thicken the sauce, taking care not to break the whole shrimp. Finally salt and add a few leaves of basil (5). Cook in boiling salted water strozzapreti (6), drain and let them jump into the sauce shrimp a few moments. Serve garnished each plate with a mantis shrimp and whole basil leaves.