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 »

 

Sweet ravioli Carnival

Sweet ravioli Carnival

The ravioli Carnival sweets are crisp chests covered with powdered sugar containing a greedy heart of jam. The sweet ravioli have a consistency very similar to the talk, and are prepared just like the classic ravioli pasta: with a double layer of pasta cut with a scalloped wheel that holds the jam you prefer. If you love chocolate, adopted a variant delicious: the sweet ravioli filled with Nutella. Once fried, sprinkle with vanilla icing sugar and serve! Ingredients for the dough 300 g flour 50 g butter 100 ml milk 1 pinch salt 1 egg 1 tablespoon Vanilla Sugar 60 gr … for filling jam or marmalade to taste to taste 1 egg white eggs to sprinkle icing sugar to taste Oil for firggere Preparing seeds to taste Pour into the bowl of a robot (or in a bowl if hand mixed) flour, the butter cubes, sugar, egg, vanilla, milk and a pinch of salt (1). Mix the ingredients well until the mixture is smooth and compact (2) that cover with plastic wrap and let it rest for half an hour in a cool place. Take the dough divide it into dough balls (about 150 grams), crush (3) and lavorateli with the specific machine for rolling dough (4) (or with a rolling pin) trying to obtain a thickness of 1 mm, 1 mm and ½ (see how here). If during processing the dough were to tear, flour it (5), fold in three (6) and ripassatela in the vending machine will result until smooth and compact (7), passing between the rollers by the thickness wider to the more narrow. Put the dough on a pastry and place on it heaps of filling (a scant teaspoon) at a distance of a few centimeters from each other (8): You can choose from a jam or Nutella your taste. Brush with the egg white the side edges of the sheet (9) and the surface between a pile of filling and the other (10), then superimpose another sheet (11) and, with a wheel cutter by the scalloped edge, cropped first the initial and terminal part of the sheet for appararla (12), then formed the ravioli etching before the two long edges (13) and then cutting perpendicularly, at equal distance between the piles of filling (14). Pressed lightly with your fingers to seal the edges of the ravioli well; proceed in this way until all the dough. Pour seed oil in a pan with high sides and when it will be hot but not boiling, dip 2-3 ravioli at most once (15), turning on both sides and scolandoli as soon as they are golden. Put the dumplings on the paper towels to drain excess oil and then once dry, sprinkle with icing sugar vanilla. Serve warm or cold sweet ravioli.

The ravioli Carnival sweets are crisp chests covered with powdered sugar containing a greedy heart of jam. The sweet ravioli have a consistency very similar to the talk, and are prepared just like the classic ravioli pasta: with a double layer of pasta cut with a scalloped wheel that holds the jam you prefer. If you love chocolate, adopted a variant delicious: the sweet ravioli filled with Nutella. Once fried, sprinkle with vanilla icing sugar and serve! Ingredients for the dough 300 g flour 50 g butter 100 ml milk 1 pinch salt 1 egg 1 tablespoon Vanilla Sugar 60 gr … for filling jam or marmalade to taste to taste 1 egg white eggs to sprinkle icing sugar to taste Oil for firggere Preparing seeds to taste Pour into the bowl of a robot (or in a bowl if hand mixed) flour, the butter cubes, sugar, egg, vanilla, milk and a pinch of salt (1). Mix the ingredients well until the mixture is smooth and compact (2) that cover with plastic wrap and let it rest for half an hour in a cool place. Take the dough divide it into dough balls (about 150 grams), crush (3) and lavorateli with the specific machine for rolling dough (4) (or with a rolling pin) trying to obtain a thickness of 1 mm, 1 mm and ½ (see how here). If during processing the dough were to tear, flour it (5), fold in three (6) and ripassatela in the vending machine will result until smooth and compact (7), passing between the rollers by the thickness wider to the more narrow. Put the dough on a pastry and place on it heaps of filling (a scant teaspoon) at a distance of a few centimeters from each other (8): You can choose from a jam or Nutella your taste. Brush with the egg white the side edges of the sheet (9) and the surface between a pile of filling and the other (10), then superimpose another sheet (11) and, with a wheel cutter by the scalloped edge, cropped first the initial and terminal part of the sheet for appararla (12), then formed the ravioli etching before the two long edges (13) and then cutting perpendicularly, at equal distance between the piles of filling (14). Pressed lightly with your fingers to seal the edges of the ravioli well; proceed in this way until all the dough. Pour seed oil in a pan with high sides and when it will be hot but not boiling, dip 2-3 ravioli at most once (15), turning on both sides and scolandoli as soon as they are golden. Put the dumplings on the paper towels to drain excess oil and then once dry, sprinkle with icing sugar vanilla. Serve warm or cold sweet ravioli.