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Zucchini Stuffed Ligure

Zucchini Stuffed Ligure

The stuffed zucchini alla ligure, are part of those regional dishes very ancient, derived from the tradition, and then in common use in families, this recipe has been often imitated and varied, since each family, putting his reworked. For the filling of zucchini, they sometimes opted for cottage cheese or minced meat instead of tuna and anchovies, as well as spices or herbs were often different depending on the availability at the moment. Ingredients Anchovy (anchovies) 4 fillets in oil Salted capers 2 tablespoons milk 2 onions 3 tablespoons marjoram 1 tablespoon extra virgin olive oil to taste stale sandwich bread 1 grated Parmesan cheese Pepper to taste 50 g pine nuts 20 g 150 g drained canned tuna eggs 2 medium zucchini 8 Preparation To prepare the stuffed zucchini alla ligure, started washing the zucchini and let them boil whole in salted water (1) for about 10 minutes. Meanwhile, cut the bread into squares (2) and let it soak in a bowl with milk (3), peeled and finely chopped onions and fry them in two tablespoons of oil (4) along with the chopped anchovies (5). Drain the zucchini and let it cool. Eliminated then the ends, then cut in half lengthwise, and svuotatele with a teaspoon (6), add the pulp emptied the chopped onions and anchovies (7), and cook together for a few minutes, and in the meantime chopped together ( if you want you can use the mixer) bread, drained tuna, pine nuts, capers and desalted previously (8). Preheat the oven to 180 °. In a bowl, mix the chopped obtained from the pulp of zucchini sautéed with onions and anchovies (9), Parmesan cheese, eggs, (10) and marjoram (11), mix well, then season with salt and pepper (12). Fill hours courgettes with the compound (13) and then arrange them in a baking oiled (14). The last thing dressed with a little olive oil (15) and cook in the oven for about 20-30 minutes, until they will have a nice golden crust. When the tear off from the oven, let them rest the Ligurian stuffed zucchini for 5 minutes before serving. The materials used in this recipe were kindly provided by Lagostina

The stuffed zucchini alla ligure, are part of those regional dishes very ancient, derived from the tradition, and then in common use in families, this recipe has been often imitated and varied, since each family, putting his reworked. For the filling of zucchini, they sometimes opted for cottage cheese or minced meat instead of tuna and anchovies, as well as spices or herbs were often different depending on the availability at the moment. Ingredients Anchovy (anchovies) 4 fillets in oil Salted capers 2 tablespoons milk 2 onions 3 tablespoons marjoram 1 tablespoon extra virgin olive oil to taste stale sandwich bread 1 grated Parmesan cheese Pepper to taste 50 g pine nuts 20 g 150 g drained canned tuna eggs 2 medium zucchini 8 Preparation To prepare the stuffed zucchini alla ligure, started washing the zucchini and let them boil whole in salted water (1) for about 10 minutes. Meanwhile, cut the bread into squares (2) and let it soak in a bowl with milk (3), peeled and finely chopped onions and fry them in two tablespoons of oil (4) along with the chopped anchovies (5). Drain the zucchini and let it cool. Eliminated then the ends, then cut in half lengthwise, and svuotatele with a teaspoon (6), add the pulp emptied the chopped onions and anchovies (7), and cook together for a few minutes, and in the meantime chopped together ( if you want you can use the mixer) bread, drained tuna, pine nuts, capers and desalted previously (8). Preheat the oven to 180 °. In a bowl, mix the chopped obtained from the pulp of zucchini sautéed with onions and anchovies (9), Parmesan cheese, eggs, (10) and marjoram (11), mix well, then season with salt and pepper (12). Fill hours courgettes with the compound (13) and then arrange them in a baking oiled (14). The last thing dressed with a little olive oil (15) and cook in the oven for about 20-30 minutes, until they will have a nice golden crust. When the tear off from the oven, let them rest the Ligurian stuffed zucchini for 5 minutes before serving. The materials used in this recipe were kindly provided by Lagostina