Monday, 28 February 2011
Sunday, 27 February 2011
Saturday, 26 February 2011
Ingredients: Chicken breast fillets, slices ham, slices of cheese (such as Swiss), 1 egg beaten, 1 cup bred crumbs, butter.
1 - Take the chicken breast fillet and if too thick pound it to about 6 mm (1/4 inch) with the appropriate tool
2 - Sprinkle lightly with salt (and pepper if you like it) to both sides
3 - Top the chicken breast fillet with a slice of ham and a slice of cheese
4 - Roll the chicken up tightly. Use toothpicks to hold them together
5 - Dredge the roll with the egg...
6 - ...and then with the bread crumbs coating it well.
7 - Place the roll in an aluminium backing pan, seam side down and place 1 tablespoon of butter on top of it
8 - Bake at 180°C (350°F) for 30 to 35 minutes.
9 - Done!
Friday, 25 February 2011
Thursday, 24 February 2011
Wednesday, 23 February 2011
Monday, 21 February 2011
Sunday, 20 February 2011
Saturday, 19 February 2011
Bigoli in salsa is a Veneto traditional pasta I cooked last December 31st dinner. It is very good and simple to make. Here is the receipe:
Ingredients: 4 tablespoons olive oil, a 200 gr. onion, parsley, 70/100 gr. salted anchovies.
1 - Chop onion finely
2 - Heat olive oil and finely chopped onion in a pan over a medium heat until onion is softened.
3 - Add hot water. (Not too much)
4 - Cover the pan; reduce heat to minimum and let the onion cook until it is quite transparent(20 to 30 minutes)
5 - Bone, wash and chop the anchovies coarse
6 - Chop parsley finely
7 - Add anchovies and parsley to cooked onion and mash over a medium heat for 2 minutes.
8 - Sauce is ready.
9 - In the meantime make bigoli boil(you can use wheat flour spaghetti as well). When boiled and drained, heat and stir them in the pan with ready sauce for a couple of minutes. Done!