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Zeppole di San Giuseppe fries

Zeppole di San Giuseppe friesZeppole di San Giuseppe is a typical sweet Italian cuisine and is derived from an ancient tradition dating back to Roman times. According to the tradition of the time, after the flight into Egypt with Mary and Jesus, St. Joseph had to sell pancakes to support his family in a foreign land, and for this reason, the Romans gave him the friendly name of "frittellaro." For this reason, throughout Italy, the donuts are the typical sweets of the party of the pope, prepared to celebrate and celebrate the life of St. Joseph. Every city, province or region obviously has its own variant of donuts but the key element that unites and distinguishes these sweet and to be fried in plenty of oil, just like tradition. In recent years, however, has taken hold also a variant of the baked donuts which are thus to be a little 'lighter and less caloric than the classic pancakes. for about 15 donuts Water 250 ml butter 70 gr flour 150 gr Lemon zest of 1 pinch salt 1 medium-large eggs 3 Sugar 40 gr for the custard flour 30 g fresh milk 250 ml Lemon zest 1/2 eggs only 3 egg yolks Vanilla pod half (or 1 nustina of vanilla) sugar 60 gr candied cherries for garnish (or cherries in syrup) 1 for donut icing sugar to taste Preparation Prepare the custard (see recipe here), and then let it cool. Meanwhile, prepare the dough for donuts pouring water in a thick-bottomed saucepan, add the salt and the butter (1) and slowly bringing to a boil. As soon as the butter will be melted and the water will boil, remove the pan from the heat and pour inside the flour (2) all at once, mix well with a wooden spoon to mix the ingredients and obtain a compact ball ( 3). Put the pan back on low heat and turn the mixture until you see a white film forming on the bottom of the pan. Turn off the heat, add the sugar (4), stir well to mix well, then pour the mixture into a bowl and let cool. Once warm, add to the mix the grated lemon rind (5) and eggs (6), one at a time, by adding the following only when the former will be fully absorbed (as well with a wooden spoon, you can do this aid of the beaters of a hand mixer or a food processor). Cut out of the squares of greaseproof paper having sides of 8 cm (7); place the mixture in a pastry bag fitted with a star nozzle and squeeze above each square a disk of dough of a diameter of 5 cm with a movement that will form in Spiral (8). On the outer edge of each disk superimpose a ring of dough (9) as to form a bowl. In a pan from the top edge, place the frying oil (better if peanut) that will bring the temperature of about 170 ° C; the oil should not be boiling, frying should gently letting reshoot zeppole multiple times because it may inflate evenly. When the oil will have reached the ideal temperature, dip no more than 2-3 donuts still attached to the square of parchment paper (10) on which are placed, the paper will come off by itself after a few seconds and you can then remove the oil by serving a gripper kitchen (11). Stir several times the donuts in the hot oil until it is completely browned (12), then drain them and put them with a slotted spoon to drain excess oil on multiple sheets of paper towels (13). When you have fried all the donuts, place the cream in a pastry bag and spremetela at the center of donuts (14), add un'amarena syrup on top (15), or a candied cherry and sprinkle with powdered sugar.

Prepare the custard (see recipe here), and then let it cool. Meanwhile, prepare the dough for donuts pouring water in a thick-bottomed saucepan, add the salt and the butter (1) and slowly bringing to a boil. As soon as the butter will be melted and the water will boil, remove the pan from the heat and pour inside the flour (2) all at once, mix well with a wooden spoon to mix the ingredients and obtain a compact ball ( 3). Put the pan back on low heat and turn the mixture until you see a white film forming on the bottom of the pan. Turn off the heat, add the sugar (4), stir well to mix well, then pour the mixture into a bowl and let cool. Once warm, add to the mix the grated lemon rind (5) and eggs (6), one at a time, by adding the following only when the former will be fully absorbed (as well with a wooden spoon, you can do this aid of the beaters of a hand mixer or a food processor). Cut out of the squares of greaseproof paper having sides of 8 cm (7); place the mixture in a pastry bag fitted with a star nozzle and squeeze above each square a disk of dough of a diameter of 5 cm with a movement that will form in Spiral (8). On the outer edge of each disk superimpose a ring of dough (9) as to form a bowl. In a pan from the top edge, place the frying oil (better if peanut) that will bring the temperature of about 170 ° C; the oil should not be boiling, frying should gently letting reshoot zeppole multiple times because it may inflate evenly. When the oil will have reached the ideal temperature, dip no more than 2-3 donuts still attached to the square of parchment paper (10) on which are placed, the paper will come off by itself after a few seconds and you can then remove the oil by serving a gripper kitchen (11). Stir several times the donuts in the hot oil until it is completely browned (12), then drain them and put them with a slotted spoon to drain excess oil on multiple sheets of paper towels (13). When you have fried all the donuts, place the cream in a pastry bag and spremetela at the center of donuts (14), add un'amarena syrup on top (15), or a candied cherry and sprinkle with powdered sugar.