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 »

 

Tempura

TempuraThe tempura and a dish of Japanese cuisine that consists of vegetables and seafood (usually prawns and squid) wrapped in a crispy light batter. In tempura, shrimp and vegetables (previously reduced in slices of equal size), they are first dipped in a batter ice and then fried in boiling oil: the result will be a tasty and crispy frying, lighter than traditional. It is thought that the tempura, one of the most popular Japanese dishes, has actually come from Europe: it seems to have been introduced to Japan by Portuguese Jesuits (the term derives from tempura Ember, periods of penance where you could eat only fish and vegetables). Ingredients Carrots 1 Button mushrooms 4 prawns prawns 12 Courgettes 2 For the batter: Carbonated water ice 200 ml flour 00 100 g eggs 1 egg yolk for fry oil seeds Preparation To prepare the tempura started to wash the zucchini, ends removed , cut in half lengthwise and get into strips using only the green zucchini (1). Peel the carrot, cut in half and then into thin slices lengthwise, cut these slices in half to get the sticks a little 'flat (2). Clean the mushrooms and cut into slices about 3 mm thick, trying to keep the shape (3). Private shrimps of the head, legs and shells, but leave the estemita the corner. Removed with a toothpick the black thread (bowel) and dry them well (4). You begin to prepare the batter in a metal container immersed in a larger bowl containing ice (this way you will keep the batter always very cold), beat the egg yolks and stir well carbonated water freeze, then sift the flour (5 ) and mix not too long (no matter if they form small lumps of flour), the dough should not be sticky (6). Heat seed oil in a wok and bring to 180 ° C temperature, dip the vegetables and shrimp in batter with pliers and fry browning well on all sides (the fried batter should not darken too). When the vegetables are crisp well remove them from the oil and place them on paper towels to remove excess oil. Serve piping hot accompanying tempura with special sauce or soy sauce. The materials used in this recipe were kindly provided by Lagostina

To prepare the tempura started to wash the zucchini, ends removed, cut in half lengthwise and get into strips using only the green zucchini (1). Peel the carrot, cut in half and then into thin slices lengthwise, cut these slices in half to get the sticks a little 'flat (2). Clean the mushrooms and cut into slices about 3 mm thick, trying to keep the shape (3). Private shrimps of the head, legs and shells, but leave the estemita the corner. Removed with a toothpick the black thread (bowel) and dry them well (4). You begin to prepare the batter in a metal container immersed in a larger bowl containing ice (this way you will keep the batter always very cold), beat the egg yolks and stir well carbonated water freeze, then sift the flour (5 ) and mix not too long (no matter if they form small lumps of flour), the dough should not be sticky (6). Heat seed oil in a wok and bring to 180 ° C temperature, dip the vegetables and shrimp in batter with pliers and fry browning well on all sides (the fried batter should not darken too). When the vegetables are crisp well remove them from the oil and place them on paper towels to remove excess oil. Serve piping hot accompanying tempura with special sauce or soy sauce. The materials used in this recipe were kindly provided by Lagostina