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Chicken in beer with onions and bacon

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Chicken cream

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Chicken Fricassee

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Tagliatelle with chocolate, walnuts and gorgonzola

Tagliatelle with chocolate, walnuts and gorgonzolaTagliatelle with cocoa, walnuts and gorgonzola is a dish particular to propose during the Valentine's dinner and special occasions. The noodles are prepared as cocoa normail of noodles, but with the addition of a little cocoa that will give an original dark color. The bitter taste of cocoa tagliatelle with chocolate, walnuts and gorgonzola cheese melts into the creaminess of the gorgonzola sauce and walnuts. Ingredients for the pasta water to taste bitter cocoa powder 40 g wheat flour 00 360 g Salt 5 g 4 large eggs … for the sauce of walnuts and gorgonzola cheese Gorgonzola 200 g Milk 100 ml ground pepper to taste Salt to taste sauce with walnuts 120 g Preparation Put in a bowl the flour, cocoa, salt, eggs, shelled (1) and knead adding a little water as it is sufficient to obtain a compact (2) that will become very smooth and homogeneous mixing (3). Wrap the dough in plastic wrap (4) and let rest in a cool place for at least an hour. After the interval of rest of the dough, with a rolling pin or with the special machine (5), formed of sheets of dough thickness of 1 mm that you are going to lay on a clean cloth and floured (6). Flour also the top of the pastry (7), and then obtained the noodles: If you use the pasta machine tucked the sheets in the appropriate rollers and once obtained the noodles, place them on a floured cloth sparpagliandole for good, if you use the rolling pin, roll the sheets obtained on the shorter part until obtaining the cylinders of dough that are going to cut with a sharp knife to a thickness of about 1 cm and a half (8). Roll the cylinders obtained and sparpagliateli on a floured cloth (9). Prepare the dressing by putting the noodles in a saucepan over low heat, milk and gorgonzola until it will dissolve (10), and add the walnut sauce (for recipe, see here) (11) and up to stemperatela obtain a smooth cream. Add pepper and salt to taste. Boil the noodles in salted water for cocoa (12-13) and al dente (14), then mix them with the sauce prepared by stretching, if necessary, with a little 'cooking water (15). Serve the noodles with chocolate sauce with gorgonzola and walnuts immediately.

Tagliatelle with cocoa, walnuts and gorgonzola is a dish particular to propose during the Valentine's dinner and special occasions. The noodles are prepared as cocoa normail of noodles, but with the addition of a little cocoa that will give an original dark color. The bitter taste of cocoa tagliatelle with chocolate, walnuts and gorgonzola cheese melts into the creaminess of the gorgonzola sauce and walnuts. Ingredients for the pasta water to taste bitter cocoa powder 40 g wheat flour 00 360 g Salt 5 g 4 large eggs … for the sauce of walnuts and gorgonzola cheese Gorgonzola 200 g Milk 100 ml ground pepper to taste Salt to taste sauce with walnuts 120 g Preparation Put in a bowl the flour, cocoa, salt, eggs, shelled (1) and knead adding a little water as it is sufficient to obtain a compact (2) that will become very smooth and homogeneous mixing (3). Wrap the dough in plastic wrap (4) and let rest in a cool place for at least an hour. After the interval of rest of the dough, with a rolling pin or with the special machine (5), formed of sheets of dough thickness of 1 mm that you are going to lay on a clean cloth and floured (6). Flour also the top of the pastry (7), and then obtained the noodles: If you use the pasta machine tucked the sheets in the appropriate rollers and once obtained the noodles, place them on a floured cloth sparpagliandole for good, if you use the rolling pin, roll the sheets obtained on the shorter part until obtaining the cylinders of dough that are going to cut with a sharp knife to a thickness of about 1 cm and a half (8). Roll the cylinders obtained and sparpagliateli on a floured cloth (9). Prepare the dressing by putting the noodles in a saucepan over low heat, milk and gorgonzola until it will dissolve (10), and add the walnut sauce (for recipe, see here) (11) and up to stemperatela obtain a smooth cream. Add pepper and salt to taste. Boil the noodles in salted water for cocoa (12-13) and al dente (14), then mix them with the sauce prepared by stretching, if necessary, with a little 'cooking water (15). Serve the noodles with chocolate sauce with gorgonzola and walnuts immediately.