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 »

 

Toasted crouton with smoked sausage and peppers

Toasted crouton with smoked sausage and peppersThe toasted crouton with smoked sausage and peppers and a simple recipe that can serve so delicious and original classic the tasty sausage. The toast is a base for a bed of smoked peppers on which is laid the luganica in pieces, then sprinkled with a flavorful mustard sauce. Ingredients 1 clove of garlic Capers 5 Pork sausage Carnealfuoco 1 pack honey 2 teaspoons extra-virgin olive oil 5 tablespoons Homemade bread 4 slices 2 peppers 2 tablespoons mustard ancient Preparation First roast the peppers on the grill directly over the coals ( 1) to burn the skin (2), must have a soft but still crunchy. Store in a container, cover with plastic wrap and let sweat. This process will facilitate the removal of the skin of the pepper. Then peel and remove seeds and inner strands (3). Cut the peppers into strips (4), and also the roasted garlic cloves (5-6), sbucciatelo and then chopped (7). In a container, place the peppers cut into strips, capers and garlic (8-9) and pour three of the five tablespoons of olive oil, salt and pepper to taste. Let stand. Make the set up of the kettle for indirect cooking. Preheat to 160 ° C. Soak the chips in water for at least 30 minutes of cherry storage in disposable aluminum drip pan and cover with aluminum, drill several holes and place directly on hot coals. Place the sausage on the grill away from the heat source, close the lid of the kettle and cook in smoke for 40 minutes until the sausages are presented in an intense ruby red color (10). Prepare the sauce by mixing the mustard, the remaining oil and honey trying to emulsify the whole (11-12). Grilling crust of bread (14), lay the pepper salad on toasted bread, place the sausage and Glaze with a tablespoon of sweet and sour sauce and mustard (15).

The toasted crouton with smoked sausage and peppers and a simple recipe that can serve so delicious and original classic the tasty sausage. The toast is a base for a bed of smoked peppers on which is laid the luganica in pieces, then sprinkled with a flavorful mustard sauce. Ingredients 1 clove of garlic Capers 5 Pork sausage Carnealfuoco 1 pack honey 2 teaspoons extra-virgin olive oil 5 tablespoons Homemade bread 4 slices 2 peppers 2 tablespoons mustard ancient Preparation First roast the peppers on the grill directly over the coals ( 1) to burn the skin (2), must have a soft but still crunchy. Store in a container, cover with plastic wrap and let sweat. This process will facilitate the removal of the skin of the pepper. Then peel and remove seeds and inner strands (3). Cut the peppers into strips (4), and also the roasted garlic cloves (5-6), sbucciatelo and then chopped (7). In a container, place the peppers cut into strips, capers and garlic (8-9) and pour three of the five tablespoons of olive oil, salt and pepper to taste. Let stand. Make the set up of the kettle for indirect cooking. Preheat to 160 ° C. Soak the chips in water for at least 30 minutes of cherry storage in disposable aluminum drip pan and cover with aluminum, drill several holes and place directly on hot coals. Place the sausage on the grill away from the heat source, close the lid of the kettle and cook in smoke for 40 minutes until the sausages are presented in an intense ruby red color (10). Prepare the sauce by mixing the mustard, the remaining oil and honey trying to emulsify the whole (11-12). Grilling crust of bread (14), lay the pepper salad on toasted bread, place the sausage and Glaze with a tablespoon of sweet and sour sauce and mustard (15).