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Zucchini flowers stuffed with bacon and mozzarella

Zucchini flowers stuffed with bacon and mozzarella

Here is a tasty recipe that uses zucchini with other ingredients as a filling for its flowers that will be baked without being fried in batter. The zucchini flowers stuffed with mozzarella and bacon are delicious morsels stuffed with zucchini, ricotta, mozzarella and bacon, once filled, will be arranged in a baking dish, covered with sauce and au gratin. A real treat! for 12 zucchini flowers Onions 1 grated Grana Padano cheese 4 tablespoons Mozzarella 100 gr olive oil 6 tablespoons ground pepper to taste Salt to taste 100 gr Ricotta Speck 50 g Eggs 1 Zucchini stories (and its flowers) 12 rather fluid Bechamel 4 tablespoons Preparation Remove the squash blossoms from zucchini; blunt and cut them into slices (1). In a frying pan you place 3 tablespoons olive oil, add the bacon cut into strips and the chopped onion and fry (2) and, lastly add the zucchini (3). Cook on low heat for a few minutes then add salt and turn off the heat. Meanwhile, gently dip the zucchini flowers in cold water, then drain and put them to drain on a dry cloth with which tamponerete them gently, gently spread the zucchini flowers with your fingers (4) and remove the pistils fleshy places to ' internal and on the basis of the flowers themselves (5-6). Whisk the mixture of zucchini (7) and pour it into a bowl in which you will add the ricotta cheese, 1 egg, pepper and 2 tablespoons of grated cheese, mix the ingredients well. Cut the mozzarella into 12 small sticks well drained (8). Using a teaspoon (or better yet a pastry bag with a plain nozzle) filled zucchini flowers with the mixture (9). Place in the center of the flower filling a stick of mozzarella (10) and then close the flower candy. Take a baking sheet or a baking dish, sprinkle with a little olive oil and recline the zucchini flowers filled then sprinkle them with the sauce rather fluid, sprinkle with 2 tablespoons of grated cheese (11-12) and cover with aluminum foil, and bake in a preheated oven at 180 ° for 10 minutes, after which tear off the aluminum and riporrete everything in the oven for another 10 minutes. I spent the last 10 minutes, remove the zucchini flowers from the oven and serve immediately.

Here is a tasty recipe that uses zucchini with other ingredients as a filling for its flowers that will be baked without being fried in batter. The zucchini flowers stuffed with mozzarella and bacon are delicious morsels stuffed with zucchini, ricotta, mozzarella and bacon, once filled, will be arranged in a baking dish, covered with sauce and au gratin. A real treat! for 12 zucchini flowers Onions 1 grated Grana Padano cheese 4 tablespoons Mozzarella 100 gr olive oil 6 tablespoons ground pepper to taste Salt to taste 100 gr Ricotta Speck 50 g Eggs 1 Zucchini stories (and its flowers) 12 rather fluid Bechamel 4 tablespoons Preparation Remove the squash blossoms from zucchini; blunt and cut them into slices (1). In a frying pan you place 3 tablespoons olive oil, add the bacon cut into strips and the chopped onion and fry (2) and, lastly add the zucchini (3). Cook on low heat for a few minutes then add salt and turn off the heat. Meanwhile, gently dip the zucchini flowers in cold water, then drain and put them to drain on a dry cloth with which tamponerete them gently, gently spread the zucchini flowers with your fingers (4) and remove the pistils fleshy places to ' internal and on the basis of the flowers themselves (5-6). Whisk the mixture of zucchini (7) and pour it into a bowl in which you will add the ricotta cheese, 1 egg, pepper and 2 tablespoons of grated cheese, mix the ingredients well. Cut the mozzarella into 12 small sticks well drained (8). Using a teaspoon (or better yet a pastry bag with a plain nozzle) filled zucchini flowers with the mixture (9). Place in the center of the flower filling a stick of mozzarella (10) and then close the flower candy. Take a baking sheet or a baking dish, sprinkle with a little olive oil and recline the zucchini flowers filled then sprinkle them with the sauce rather fluid, sprinkle with 2 tablespoons of grated cheese (11-12) and cover with aluminum foil, and bake in a preheated oven at 180 ° for 10 minutes, after which tear off the aluminum and riporrete everything in the oven for another 10 minutes. I spent the last 10 minutes, remove the zucchini flowers from the oven and serve immediately.