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 »

 

Terrine with porcini

Terrine with porciniThe bowl of mushrooms and a starter very delicate and persistent flavor, the mushrooms have a rich and full bodied taste and make the bowl of mushrooms intriguing opening for a fall dinner. The terrine with porcini flan has the appearance of a soft and silky, it could also be spread on a crispy crust and warm with the addition of a flake of grana padano well seasoned that releases flavor. Ingredients Vegetable broth (or hot water) to taste 50 g butter 800 g mushrooms clean olive oil 3 tablespoons fresh cream 200 ml 250 gr Philadelphia Salvia taste Shallot Thyme to taste 4 medium eggs 2 Preparation Peel the mushrooms elimando the earth with a clean cloth and wet and cutting the lower extremities (1); tenetene by one large or two smaller ones for decoration and cut the other into thin slices (2) or small pieces. Thinly slice the shallots and even put them to simmer for about 5-8 minutes in a large pan with the butter and oil, and when you will be softened, add the mushrooms (3) and cook for about 5 minutes, add the sage and the thymus (4) and salt to taste, cook for another 5 minutes and possibly add a little vegetable broth (5) (or plain hot water) if necessary, when the mushrooms are very tender transfer them into the mixer (6) together with the eggs (7), cream (8) and to philadelphia (9) and readjust salt if it should serve. Mix everything until you get a creamy mixture that will pour into a loaf pan (10) well buttered, thinly sliced mushrooms kept aside and place the cream into the mold (11), passed to bake in a preheated oven at 200 degrees for about After that 20 minutes down to 180 degrees and continue for another 40 minutes, remove from oven and let cool completely in the mold (12). Serve cold or at room temperature.

The bowl of mushrooms and a starter very delicate and persistent flavor, the mushrooms have a rich and full bodied taste and make the bowl of mushrooms intriguing opening for a fall dinner. The terrine with porcini flan has the appearance of a soft and silky, it could also be spread on a crispy crust and warm with the addition of a flake of grana padano well seasoned that releases flavor. Ingredients Vegetable broth (or hot water) to taste 50 g butter 800 g mushrooms clean olive oil 3 tablespoons fresh cream 200 ml 250 gr Philadelphia Salvia taste Shallot Thyme to taste 4 medium eggs 2 Preparation Peel the mushrooms elimando the earth with a clean cloth and wet and cutting the lower extremities (1); tenetene by one large or two smaller ones for decoration and cut the other into thin slices (2) or small pieces. Thinly slice the shallots and even put them to simmer for about 5-8 minutes in a large pan with the butter and oil, and when you will be softened, add the mushrooms (3) and cook for about 5 minutes, add the sage and the thymus (4) and salt to taste, cook for another 5 minutes and possibly add a little vegetable broth (5) (or plain hot water) if necessary, when the mushrooms are very tender transfer them into the mixer (6) together with the eggs (7), cream (8) and to philadelphia (9) and readjust salt if it should serve. Mix everything until you get a creamy mixture that will pour into a loaf pan (10) well buttered, thinly sliced mushrooms kept aside and place the cream into the mold (11), passed to bake in a preheated oven at 200 degrees for about After that 20 minutes down to 180 degrees and continue for another 40 minutes, remove from oven and let cool completely in the mold (12). Serve cold or at room temperature.