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: extra virgin

Chicken cream

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 to make that lends itself well to be accompanied with rice pilaf and then become a tasty meal. The chicken cream can be served with potatoes or vegetables according to your tastes.

Rustichella of Pan Brioche-crusted chicken

Rustichella of Pan Brioche-crusted chicken

The rustichelle chicken thighs are over poultry covered with a crunchy breading Pan Brioche: cooking barbecue amplifies the taste and makes a tasty main dish from the special touch. In this recipe, the rustichelle will be accompanied by a creamy salad with green apples. for meat Chicken thighs 4 over for breading Garlic 1/2 clove finely chopped lime (or lemon) 1 teaspoon grated rind 2 tablespoons extra virgin olive oil 4 slices brioche bread 1 bunch parsley 1 clove garlic marinade for Lime (or lemon ) 1 cup juice 1 cup extra virgin olive oil 1 bunch fresh rosemary for the salad red wine vinegar 1/2 cup red onion of Tropea 1 Salad 1 head iceberg Lime juice 2 tablespoons Mustard old Granny Smith apples 1 2 robust teaspoons red wine 1/2 cup brown sugar 2 tablespoons mayonnaise 4 tablespoons mustard (Dijon mustard) 1 teaspoon Preparation To prepare the rustichelle chicken crusted brioche, we proceed with the marinade over the thighs (1).

Chickpea flour

Chickpea flourThe chickpea flour and specialties typical of Liguria, particularly the city of Genoa, where he was invented about 2,000 years ago. Porridge and a very low pie made with very simple ingredients and poor: chickpea flour, water, salt and oil. With regard to the origins of this surrogate bread, we must go back a long way, even to the time of the Greeks and Romans, when the soldiers used to prepare a "concoction" of chickpea flour and water that were then bake in the sun or on his shield, to feed quickly and cheaply.

Focaccia (fьgassa) Genovese

Focaccia (fьgassa) GenoveseThe focaccia alla genovese, in dialect "in fugassa", and a specialty typical of Ligurian cuisine, and the tradition of its ancient preparation and so rooted in the Genoese, who has made the focaccia alla genovese a slow food. The origins of the true focaccia alla genovese are to be found in the mists of time, so that is prepared now all over the world, even if it virtually impossible to recreate its fragrance and goodness outside of Genoa.

Couscous with seafood

Couscous with seafoodCouscous with seafood and a first course of North African origin, but also widely used in the Mediterranean, it is made with many variations, depending on the location in which it is prepared. Our version of couscous with seafood and very tasty and light, with mussels, clams, octopus, squid, shrimp, tomatoes and peas, better suited to summer weather as it can be served cold, in the same way as a salad of rice.


BreadsticksThe breadsticks are the famous loaves of bread dough crisp and elongated source Turin. Known and crunched across the world are one of the most famous Italian food products abroad. It is said that the bread sticks were invented in Italy in the first half of 1600: is awarded in the name of "gherssa" a typical bread Piedmont elongated and similar to the French baguette.


Hummus The hummus with chickpeas and a delicious cream typical of the Middle East, is served as "meze", or small appetizer to be enjoyed before the other dishes. The hummus is made from chickpeas and tahini, a special sesame paste, also called sesame butter, very common in Turkey and the Middle East.

Shish Kebab turkey

Turkey Lebanese Shish KebabShish kebab can be translated as "cubes of meat on a skewer cooked on the grill." The word Kebab and of Arab origin and usually refers to meat cooked on a skewer though the correct etymology would be "fried meat". For obvious religious reasons, pork is never used except in Armenia, Greece and Cyprus.