Chicken breast with peppers

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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

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Tortelli Carnival

Tortelli CarnivalThese cakes are fried ravioli Carnival typically Lombard, specifically in Milan. The dough has a consistency of ravioli rather fluid that is immersed in the hot oil by the spoonful. During frying, tortelli Carnival increase in volume remaining wires inside, which will allow you, if you want to make them even more delicious, filling tortelli Carnival with various creams such as the bakery, the chantilly, chocolate cream, lemon, etc. … Ingredients for the dough 100 g flour 300 g butter 250 ml milk Yeast chemical powder 1/2 tablespoon Lemon zest of 1 Salt 1 pinch Eggs 8 and 2 yolks 1 teaspoon Vanilla Sugar 100 gr .. . to sprinkle granulated sugar to taste Ingredients seed oil to taste Preparation To prepare the ravioli Carnival, sift the flour with the baking powder into a container. Pour the milk into a saucepan along with the butter, the sugar, the vanilla, salt and lemon zest (1). Bring to a boil while stirring (2), then remove the pan from the heat, throw in the flour and baking powder all at once (3) and stir vigorously to mix the ingredients and obtain a compact ball (4-5). Put the mixture back on the heat (low) and stir a couple of miinuti, until the bottom you will see a white film (6). Transfer the mixture to a bowl and let cool. Once cooled, add to the mixture one egg at a time, stirring well (7-8-9): Do not add the egg after the previous finch will not be completely absorbed. You will need to obtain a fluid but not liquid (10). In a high-sided pan, pour oil seeds and bring to a temperature hot but not boiling (170 ° -180 °). Tortelli will fry slowly to avoid a sudden darkening of keeping the inside raw, then, before friggerne one, give it a try with very little dough, the latter will have to slowly browning. When the oil will be ready, taken with a spoon a quantity of dough volume of a walnut; with another spoon slide the dough in oil (11) and, after counting up to 5, to make it turn the tortello browning and inflate equally over the entire surface. Using a slotted spoon, grab the golden tortello now, put it to drain excess oil on paper towels kitchen (12) and then roll it in granulated sugar.

These cakes are fried ravioli Carnival typically Lombard, specifically in Milan. The dough has a consistency of ravioli rather fluid that is immersed in the hot oil by the spoonful. During frying, tortelli Carnival increase in volume remaining wires inside, which will allow you, if you want to make them even more delicious, filling tortelli Carnival with various creams such as the bakery, the chantilly, chocolate cream, lemon, etc. … Ingredients for the dough 100 g flour 300 g butter 250 ml milk Yeast chemical powder 1/2 tablespoon Lemon zest of 1 Salt 1 pinch Eggs 8 and 2 yolks 1 teaspoon Vanilla Sugar 100 gr .. . to sprinkle granulated sugar to taste Ingredients seed oil to taste Preparation To prepare the ravioli Carnival, sift the flour with the baking powder into a container. Pour the milk into a saucepan along with the butter, the sugar, the vanilla, salt and lemon zest (1). Bring to a boil while stirring (2), then remove the pan from the heat, throw in the flour and baking powder all at once (3) and stir vigorously to mix the ingredients and obtain a compact ball (4-5). Put the mixture back on the heat (low) and stir a couple of miinuti, until the bottom you will see a white film (6). Transfer the mixture to a bowl and let cool. Once cooled, add to the mixture one egg at a time, stirring well (7-8-9): Do not add the egg after the previous finch will not be completely absorbed. You will need to obtain a fluid but not liquid (10). In a high-sided pan, pour oil seeds and bring to a temperature hot but not boiling (170 ° -180 °). Tortelli will fry slowly to avoid a sudden darkening of keeping the inside raw, then, before friggerne one, give it a try with very little dough, the latter will have to slowly browning. When the oil will be ready, taken with a spoon a quantity of dough volume of a walnut; with another spoon slide the dough in oil (11) and, after counting up to 5, to make it turn the tortello browning and inflate equally over the entire surface. Using a slotted spoon, grab the golden tortello now, put it to drain excess oil on paper towels kitchen (12) and then roll it in granulated sugar.