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 »

 

Swivels the pilchard

Swivels the pilchardSwivels to the sardines are soft rolls of bread dough, served with a typical product of Calabria: the sardines. Also known as rosamarina or newborn, the sardines and preserved based on whitebait which are made to soak in salt for a period and then mixed with hot or sweet red pepper, which gives the characteristic reddish color sardines. Swivels to the sardines are ideal as a starter or to enrich your bread basket! Ingredients for 20 swivels 300 ml water 250 g flour manitoba flour 00 250 g Yeast 12 g malt or sugar 1 teaspoon extra virgin olive oil 50 g salt 8 g for the filling Extra virgin olive oil to taste 200 gr Sardella Preparation To prepare the swivels to sardines, start with the bread dough: dissolve the yeast in warm water, along with a teaspoon of malt (or sugar) and add it to the two you have sifted flour together in a bowl or a pastry (1). In the remaining warm water, dissolve the salt, add the oil and pour slowly the resulting liquid into the flour, stirring with large movements and fast, until it will be finished (2). Knead for about ten minutes until a smooth dough ottenre, smooth and elastic (3), which will place in a floured bowl, covered with plastic wrap and let rise for about two hours in the oven and closed off. For more detailed directions on how to make the dough for the bread click here. Once the dough has doubled in volume, traferitela on a floured surface (4) and spread it uniformly forming a circle thickness of 1 cm approximately (5). Prick the surface with the tines of a fork (6). Prepare now filling: put the sardines in a bowl and add the oil, stirring with a fork (7). Spread the sardella on the surface of the disk of dough, leaving a border of about half a centimeter (8) and roll it, starting from the bottom to the top (9). Before richiderlo, siggillate the roll brushing of water along the edge (10). Hours cut the roll into pieces about two inches wide (11) and arrange on a baking tray swivels obtained covered with parchment paper (12). Infornatele to 200 ° in a static oven for 20-25 minutes and serve your swivels to sardella still warm!

Swivels to the sardines are soft rolls of bread dough, served with a typical product of Calabria: the sardines. Also known as rosamarina or newborn, the sardines and preserved based on whitebait which are made to soak in salt for a period and then mixed with hot or sweet red pepper, which gives the characteristic reddish color sardines. Swivels to the sardines are ideal as a starter or to enrich your bread basket! Ingredients for 20 swivels 300 ml water 250 g flour manitoba flour 00 250 g Yeast 12 g malt or sugar 1 teaspoon extra virgin olive oil 50 g salt 8 g for the filling Extra virgin olive oil to taste 200 gr Sardella Preparation To prepare the swivels to sardines, start with the bread dough: dissolve the yeast in warm water, along with a teaspoon of malt (or sugar) and add it to the two you have sifted flour together in a bowl or a pastry (1). In the remaining warm water, dissolve the salt, add the oil and pour slowly the resulting liquid into the flour, stirring with large movements and fast, until it will be finished (2). Knead for about ten minutes until a smooth dough ottenre, smooth and elastic (3), which will place in a floured bowl, covered with plastic wrap and let rise for about two hours in the oven and closed off. For more detailed directions on how to make the dough for the bread click here. Once the dough has doubled in volume, traferitela on a floured surface (4) and spread it uniformly forming a circle thickness of 1 cm approximately (5). Prick the surface with the tines of a fork (6). Prepare now filling: put the sardines in a bowl and add the oil, stirring with a fork (7). Spread the sardella on the surface of the disk of dough, leaving a border of about half a centimeter (8) and roll it, starting from the bottom to the top (9). Before richiderlo, siggillate the roll brushing of water along the edge (10). Hours cut the roll into pieces about two inches wide (11) and arrange on a baking tray swivels obtained covered with parchment paper (12). Infornatele to 200 ° in a static oven for 20-25 minutes and serve your swivels to sardella still warm!