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 »

 

Walnut sauce

Walnut sauceThe walnut sauce and a typical Ligurian cuisine recipe, used to flavor a variety of pasta dishes, and particularly well-known for being the perfect condiment for the famous "pansotti Genovese." Traditionally walnut sauce was called "Tocco de nux" and was prepared with nuts that you were going to pick up in the fall. Ingredients 250 ml milk 1 clove of garlic 1 sprig marjoram about Nuts 250 gr olive oil 1/2 cup bread crumbs Parmesan cheese 40 gr 40 gr 30 gr pine nuts Salt to taste Preparation To prepare the sauce with walnuts, the first thing to do Scald the kernels for at least 5 minutes in boiling water (1), so that it is then easier to peel. Once the 5 minutes, drain the kernels and let them cool. Meanwhile put the bread to soak in the milk in a bowl (2) and when it will be very soft and soggy drain, keeping aside the milk squeezed (3). Peel the kernels one by one (4) and put them in a blender (or mortar if you have one) along with the pine nuts, garlic, cheese (5) and oil (6). Then add the bread previously soaked and drained and marjoram (7): Operate the blender and add a little 'milk (you can use the one that used to soak the bread), as well as enough to get a thick cream (8), then add salt. When you've got a good homogeneous mixture, your walnut sauce (9) will be ready to be used as a sauce for pasta or stuffed simple, such as the famous Ligurian pansotti.

Then add the bread previously soaked and drained and marjoram (7): Operate the blender and add a little 'milk (you can use the one that used to soak the bread), as well as enough to get a thick cream (8), then add salt. When you've got a good homogeneous mixture, your walnut sauce (9) will be ready to be used as a sauce for pasta or stuffed simple, such as the famous Ligurian pansotti.