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 »


Tag Archives: both sides

Piadina Romagnola

Piadina RomagnolaThe piadina, as everyone knows, and one of the most typical recipes of gastronomy coast, known throughout the world and especially loved by millions of people. The piadina, looks like a sheet of batter and round with a delicious filling which can be among the most varied and goes according to the tastes and desires of the gourmet to eat: so piadina can be stuffed with mozzarella, tomato and ham, or soft cheese and arugula, or vegetables, cheese and meats, in short, the choice and unlimited.

Scallops in pink

Scallops in pinkThe scallops in pink, made to keep slices of veal, are a second particular dish taste creamy and inviting. The most important ingredient and mascarpone Granarolo, creamy and delicate flavor that makes the dish appetizing without weighing it down too much. The scallops in pink are a simple recipe can be prepared in minutes and for sure leave your guests amazed.

Crescentine tigelle

Crescentine tigelle

Crescentine (from dough that grows), now called the common language tigelle, scones are typical of Modena, prepared with a dough of flour, lard, yeast and water. Once crescentine were cooked in clay discs called tigelle, hence the current name of this traditional bread Emiliano. The mixture of tigelle after rising, is laid and cut with a pasta bowl circular tigelle are then cooked in the classic waffle iron (greased with lard) or the tigellatrice refractory material.