chicken of slices

Chicken of slice

N°4 Slice of chicken

breadcrumbs

grated cheese

parsley (minced)

salt, rosemay, pepper

aroma of chicken 

white og flour

N°3 eggs

oil 

Cut the slice of chicken to strips (little sticks).
Shake 2 eggs in a dish.
In other dish put the white of flour.
In a bowl blend: breadcrumbs, grated cheese, parsley, salt (enough), rosemay and pepper(much), aroma of chicken.

Now we take the little sticks and pass first: in the flour, second pass: in eggs, third pass: in mix prepared with the breadcrumbs.

Finally fry all the little sticks in frying pan with oil aboundant.

Zeppole of rise

Zeppole

Kg1 Rise 

Lt 2 Water

gr700 white flour

gr700 milk (or plus)

Skin grated Orange

icing sugar

honey (Flavour with skin grated orange)

Cooking the rise in 2 litre of water

Let cool and unite the flour, milk and skin grated orange.

The amalgamate all good. If it is dried, add of milk.

Form of little stick and fry with oil abundant.

When it be will cooked, you do drain the oil abundant.

Finally arrange the zeppole in a dish and smear of honey and sprinkle with icing sugar.

biscuits

 

Biscuits

Ingredients:

Kg1 white flour

gr300 butter

gr250 icing sugar

N° 12/14 eggs yolk

natural flavors

Dissolve the butter in the flour with the hands. 

Add the icingsugar, the eggs yolk and natural glavors.

The Knead all until the mixture be will smooth and homogenous.

The mixture (pasta) must repose for 2 minutes in place dry and fresh.

Stretch the pasta and now you can give the forms that plus you like.

(You can form: rings, plaits, balls, horseshoes, S, other letters, ect.)    

Finally put in oven in pan grased. 

After firing, you can also dip your biscuits in chocolate or nutella.

You can decore also with skill of lemon/orange grated. Or drop of cherries.

Panettone of lemon aroma

Ingredients:

gr500 flour

gr400 sugar

gr200 butter

gr32 yeast

n° 4 eggs

n°2 glass of milk

lemon skin grated

sweet cream from whip

drops choccolate

Dissolve the butter with the milk.

Unite: flour, sugar, butter (dissolved), yeast, eggs, the lemon skin grated (abundant) and the blend all.

Put in oven the mix on pan grased and floured. 

When it will be ready, remove the crust up.

Whiped the cream and spread it on panettone top.

Decorated with drops choccolate and other your desidered. 

Pizza

Pizza in house

gr500 whiteflour

gr500 manitoba

gr80 butter (or extra virgin olive oil) or lard

gr25 salt

gr80 sugar

gr25 yeast

gr700 water (enough)

The mix all and the water add gradually. 

Work the mixture when a the end as smooth and homogeneous.

Do repose the mixture for at least 2 hour in a place hot-humid. 

(should became so it will as in photo here under, a little more swollen)

 Strech the mixture and form own pizzas with the form and seasoning more like. 
(The pizza in the photo top is with pomodoro, mozzarella, extra virgin olive oil and oreagon)

Finally put in pan whit oil and then put in oven.

pizza

square pizza - half ham half anchovy

little pizza

Ciocco&white

 

Panettone with half choccolate and half white 

Ingredients:
gr250 white flour
gr200 sugar
gr100 butter
n 1 glass of milk
n 2 eggs
gr65 yeast for sweet
gr100 cocoa


Dissolve the butter with milk in pot slow on stove.
Put in container of the flour, zucchero, eggs and the butter dissolved in precedent.
The blend all.
Half the mixture add the cocoa and amalgamate for good. 
Put the two compoud in pan without blend between them. 
In end put in oven. 
When it will be ready decorate a desired. 

 Chiacchere of Carnival

This is typical an traditional of carneval sweet italian.  

It has different name from region to region of Italy. 

(Exsample: Lombardia - Cenci e donzelle; Piemonte - bugie; ect.)

Ingredients:

gr500 bran flour

gr500 white flour

gr100 sugar

gr80 butter

n°2 eggs

grated peel lemon

white vine enough (or other liquors)

The all knead gradually little the white vine when the a end is a mixture smooth and homogenous. 

Strech the pasta and cut into strips (of base 3 cm and of height 12 cm).

It fry all with oil much. 

When they are ready let dry of the oil in plus.

At the end sprikle our "chiacchere".