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BREAST OF CHICKEN WITH CHESTNUTS

heart .... First of all I wanted to thank you all and to all who pass by to see me always is ...... has now been a year of opening and publication of my first recipe was February 26, 2010 ..... I started to play a little and then I got carried away by this fantastic world of cuochine or not, which I filled with visits, comments and love ..... All this has spurred me to go ahead and try new recipes and sometimes unusual for me ...... I thank you for my first 293 fans ..... and even for the most di 40000 visite .....grazie a tutte voi....ve lo dico sinceramente e con il cuore........

E adesso care cuochine una ricettina un pò insolita ma rapidissima da preparare....il pollo con le castagne......ecco come l'ho preparato........

Ingredienti:

3 filetti di pollo

200 gr. di castagne Noberasco

100 gr. porcini mushrooms (I used frozen ..... I have them if you have them fresh even better)

2 tablespoons brandy

flour

sage

salt

abundant 1 knob butter Salt Farms Fiandino

Procedure:

In a pan ceramic Pedrini put a knob of butter Salt and floured chicken fillets previously. Add salt and pepper and sauté for a few minutes.

Remove the chicken from the pan and cook the mushrooms, cut into pieces and chestnuts for 10 minutes. Re-enter in the pan chicken and sage. Sprinkle with brandy and with a little water. When the mushrooms are cooked, the meat and serve hot.

Carico Silverware Set For Sale

ROLL VEAL WITH NUTS ALMOND MILK GLASS with

!!!.... I am with you now I'm back ..... and like every week end I indulged in the preparation of a new recipe ...... now I leave you the recipe for roast prepared this a few Sundays ago ..... the result was a great recipe and is harder to explain than to do ...... and at home this Mother's roast was promosso a pieni voti..........................

Ingredienti:

800 gr. di aletta di vitello

100 gr. di prosciutto cotto tagliato a fette

100 gr di fontina a fette

60 gr. di gherigli di noci

40 gr. di burro

1 litro di latte

sale e pepe

100 gr. di farina di mandorle

Procedimento:

Battete molto bene la fesa di vitello (che dovrete  aprire a  portafoglio). Adagiateci sopra la metà delle fette di fontina, il prosciutto cotto, i gherigli di noci e l'altra metà della fontina tenuta da parte.

salt and pepper, then roll the loin, tie with kitchen twine and place in pan with butter. Brown well on all sides. Add salt and pepper and pour the milk. Move the roast in a baking dish and bake for an hour and a half in the oven to 150 degrees.

Once cooked baked, remove the roast from pan and cut the slices. Put the milk in a pan (with which you cooked the meat), add the almonds (which you will shake in flour) and cook over high heat until it is thickened (if it remained too fluid, add one tablespoon of flour).

Serve the roast in the pot with a side of chips.

With this recipe I participate in the contest of Ramona's blog Flour Yeast and fantasy

The Right Kind Of Mucus

PLUM ALMOND AND COCONUT CAKE WITH A BIT OF COFFEE'.....

What fun is back .... and Friday this week has risen in recent days ...... I have a little neglected but ..... I hope to recover these days In the meantime, I leave you with ..... un dolcetto per il week end......Vi dico solo una cosa....c'era un profumino allettante che passeggiava per la mia cucina............

 

Ingredienti:

200 gr di farina 00

125 ml di latte parzialmente scremato

25 ml di caffè

125 gr. di cocco grattuggiato

100 gr. di zucchero

30 grams of ground almonds Our Nature

4 eggs

1 packet of yeast

Procedure :

the butter with sugar. When it is soft, add 4 egg yolks and whisk until mixture is smooth. Whip the 4 egg whites with a pinch of salt and add it to the butter mixture. Add the flour to the yeast. Add the coconut and the almonds.

Stir the coffee into the milk and add it to the rest of the ingredients until a ball of dough is smooth and homogeneous. Grease and flour a cake mold Ballarini and pour the mixture. Bake in oven at 180 degrees and cook for 50 minutes. When cooked, baked and served. If you wish, sprinkle with powdered sugar.

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CHOCOLATE AND PEAR TART OF ANNA MORONI ....

Ok ..... I admit I love the recipe prepared by the Year Moroni and also those made by his "rival" Benedetta Parodi .... .. but what can I do?? Like so much and eat during the week but time is what it is and then I find myself having to prepare quick recipes but I will not totally give up the taste ...... so often I rely on these two fantastic wench prepare us for fast recipe without sacrificing taste satisfaction .......

By the way this cake I had really long time promise to Charles (the husband of my witness) and for me when I make a promise I must keep ...... ...

Here are the ingredients:

For the pastry:

300 gr. flour

140 gr. sugar

1 teaspoon of yeast

1 +2 egg yolks

150 gr. butter

grated rind of one lemon

For the filling:

2 pears

10 biscuits

100 grams of dark chocolate roughly chopped with a knife

Preparation:

In a bowl mix the butter (I have melted in the microwave .... but it would be ideal soften at room temperature) with the flour. Add all other ingredients and mix with hands until it forms a smooth and compact. Put to rest for 30 minutes to chill.

Meanwhile peeled and sliced \u200b\u200bpears.

Take a round mold (I used one of Guardini with the "comfortable ".... removable center tray) buttered and floured stendeteci and above 2 / 3 of pastry dough.

Riddle and adagiateci over the slices of pear, chocolate and biscuits. With the dough seal formed by small balls lay on the stuffed pastry.

Bake at 180 degrees for 30 minutes ...... can not imagine the intoxicating smell that he felt at home .....

With this recipe I participate in the contest Crysania del blog Farina del mio sacco :

Lubricant For Masterbation

QUICHE

La scorsa settimana avevo visto questa ricettina prepararata a Cotto e mangiato e mi sono ripromessa di farla......venerdì per me è serata di cucina rapida.....e quindi ho pensato di prepararla.....il risultato è stato ottimo....quindi eccovi gli ingredienti e la preparazione......

Ingredienti:

1 box of puff pastry

250 g of fresh mozzarella

7 / 8 anchovies Rizzoli

3-4 tablespoons breadcrumbs

1 egg

1 / 2 cup of milk

a pinch of salt

Preparazione:

Stendere la sfoglia già pronta in una tortiera a cuore (io ho utilizzato quella della Ballarini ) lasciandola sulla sua carta forno. Bucherellate e ricoprire la pasta con uno strato di pan grattato. Adagiateci sopra la mozzarella tagliata a fette sottili. Distribuireci sopra  le alici sott'olio .

Beat egg with milk and a pinch of salt and pour the mixture the quiche.

Bake at 180 degrees for 30 minutes. Then just 5 minutes with the heat sotto.Sfornate sliced \u200b\u200band eaten hot.

With this recipe for the collection of Valerio's blog "The Kitchen as you've never seen"