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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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Chicken with potatoes, mushrooms and onions

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Top of the Genoese

Top of the GenoeseThe top of the Genoese and a dish of Ligurian cuisine and especially the city of Genoa. and a plate of ancient tradition, consisting of a pocket of veal stuffed with vegetables, meat and cheese, sewn with needle and thread, so that during the long cooking the stuffing does not come out. The difficulty of the preparation is just that: a little more than half fill the pocket with the stuffing and seal the opening very well. The top of the Genoese was a dish of recycling and the filling was made from the leftovers of slaughter as brains, sweetbreads and stern. The recipe that we propose provides a simple filling, suitable for modern tastes, but always delicious and tasty: eggs, cheese, peas and sottofesa veal cut into pieces, and it should be raw, so that during cooking releases its jelly that will help to compact the top. To make it even easier to prepare suggest you prepare the pocket of veal directly from your butcher. Once cooked the top will have cooled well wrapped in plastic wrap and pressed between two weights. The top of the Genoese and ideal to be prepared for special occasions, served sliced like a salami cooked, will be the star of the table. Ingredients Beef veal breast whole 2 kg beef under breast of veal 300 g grated Parmesan cheese 80 gr 270 gr peas already cooked Salt to taste 8 eggs to the broth Water 2 l Carrots 1 medium onions 1 stalk celery 1 medium Prepare For prepare the top of the Genoese, you'll need a whole piece of veal breast and operate a central cut and deep, keeping the edge distance of 2 cm, with a long, sharp knife to get a pocket (1-2). If you can do from your butcher prepare the pocket. Defatted meat from the outside (3). Dice the sottofesa veal (4) and beat the eggs with a pinch of salt in a bowl (5). Add the breast pieces (6) and peas already cooked, stir and then add the grated cheese (7-8). Put on the fire a large pot with water and the onion, carrot and celery, cleaned and cut into pieces to make the broth in which the cook top (9). With a thick needle and thick thread kitchen, sew the pocket for half (10-11), leaving only an opening in which to specify the filling (12). To be more comfortable transferred to the filling in a jug. Finite to sew the pocket, ensuring that there are no leakages of liquid and staring well with the ends of the nodes (13-14.15). When the broth gonna boiling, salted water and put the pocket tightly closed that will have to cook for about 3 hours over low heat (16). After this time the broth drain (17) and wrap it tightly in plastic wrap (18) then poggiatela on a tray and positioned on it a weight (we used a chopping heavy) (19). The top will have to sit like this for a night in the fridge and next morning you will be presented very compact and will have released the gelatin (20). Serve your top of the sliced Genoa (21)!

The top of the Genoese and a dish of Ligurian cuisine and especially the city of Genoa. and a plate of ancient tradition, consisting of a pocket of veal stuffed with vegetables, meat and cheese, sewn with needle and thread, so that during the long cooking the stuffing does not come out. The difficulty of the preparation is just that: a little more than half fill the pocket with the stuffing and seal the opening very well. The top of the Genoese was a dish of recycling and the filling was made from the leftovers of slaughter as brains, sweetbreads and stern. The recipe that we propose provides a simple filling, suitable for modern tastes, but always delicious and tasty: eggs, cheese, peas and sottofesa veal cut into pieces, and it should be raw, so that during cooking releases its jelly that will help to compact the top. To make it even easier to prepare suggest you prepare the pocket of veal directly from your butcher. Once cooked the top will have cooled well wrapped in plastic wrap and pressed between two weights. The top of the Genoese and ideal to be prepared for special occasions, served sliced like a salami cooked, will be the star of the table. Ingredients Beef veal breast whole 2 kg beef under breast of veal 300 g grated Parmesan cheese 80 gr 270 gr peas already cooked Salt to taste 8 eggs to the broth Water 2 l Carrots 1 medium onions 1 stalk celery 1 medium Prepare For prepare the top of the Genoese, you'll need a whole piece of veal breast and operate a central cut and deep, keeping the edge distance of 2 cm, with a long, sharp knife to get a pocket (1-2). If you can do from your butcher prepare the pocket. Defatted meat from the outside (3). Dice the sottofesa veal (4) and beat the eggs with a pinch of salt in a bowl (5). Add the breast pieces (6) and peas already cooked, stir and then add the grated cheese (7-8). Put on the fire a large pot with water and the onion, carrot and celery, cleaned and cut into pieces to make the broth in which the cook top (9). With a thick needle and thick thread kitchen, sew the pocket for half (10-11), leaving only an opening in which to specify the filling (12). To be more comfortable transferred to the filling in a jug. Finite to sew the pocket, ensuring that there are no leakages of liquid and staring well with the ends of the nodes (13-14.15). When the broth gonna boiling, salted water and put the pocket tightly closed that will have to cook for about 3 hours over low heat (16). After this time the broth drain (17) and wrap it tightly in plastic wrap (18) then poggiatela on a tray and positioned on it a weight (we used a chopping heavy) (19). The top will have to sit like this for a night in the fridge and next morning you will be presented very compact and will have released the gelatin (20). Serve your top of the sliced Genoa (21)!