Tag: Chicken

Fried chicken recipe with vegetables – Italian Cuisine

Fried chicken recipe with vegetables

  • 1 Kg fish gallonell
  • 200 g red onion
  • 200 g zucchini
  • 200 g potatoes
  • half a lemon
  • re-milled durum wheat semolina
  • mint
  • peanut oil
  • salt

For the recipe for fried chicken with vegetables, peel the onion and slice it into slices that are not too thin. Peel the courgettes, cut them into strips and mix them in a bowl with the onion slices and two pinches of salt; transfer the vegetables to a colander and let them macerate, and drain, for about 30 '.

Wash the potatoes and, without peeling them, cut them into very thin slices (for a more scenographic effect use a mandoline or a striped vegetable cutter), then soak them in a bowl of cold water for 30 ': this step favors the release of the starch and keeps the most crunchy potatoes after frying. Cut the capone fish fillets, cut them into cubes and pass them in the semolina.

Dry all the vegetables well (zucchini, onions, potatoes); put the courgettes and onion in the semolina, fry them in abundant peanut oil for 3-4 minutes, then drain them on kitchen paper. Fry the potatoes in the same oil, a few at a time, for 1 ', then the fish cubes for a couple of minutes: drain and dry all on kitchen paper. Mix the vegetables and the fish in a bowl and season with the juice and the lemon zest. Complete with mint leaves, salted and immediately brought to the table.

The best spit-roasted chicken in Milan – Italian Cuisine

Giannasi? Too easy. Here is an X-ray of Milanese poultry farmers, from the historical ones to the best delivery service

The grilled chicken it's written in the DNA of us Italians, even if you don't do it at home. The grandmother did not prepare it, the ritual has always been to go and get it in the rotisserie, perhaps on Sunday, to put together the whole family. Spit-roasted chicken is the end of a morning at the market, a quick lunch when you don't feel like cooking, the race for those who grab one of the two thighs. It makes all food critics in search of the "crunchy part", because this is the only way the skin can be, shiny and perfectly balanced with meat, which must be juicy and tasty. It should, at least, because the quality of roast chicken is often disappointing.

Paolo Colaprietro, a Roman Doc and transplanted to Milan, is so convinced that by dint of looking in vain for the goodness of the grilled chicken of the capital, has decided to open its rotisserie. This is how Sciura Lella was born with two partners, a modern rotisserie with Roman cuisine. "I miss the chicken of places like Il Papero Giallo and Gallo Umbro, where the skin is more crunchy and the chicken is scented with rosemary. I was inspired by Roman poultry farms like these, where the rotisserie is the protagonist, to revive the Roman tradition here in Milan, but in a new guise. Our concept of modern rotisserie is to give the old Roman spartan poultry, like the places that can be found in Rome, a more elegant context. Our local avenue Col di Lana is more fussy, more Milanese, and our chickens are selected, raised on the ground ". The best according to you? "Here in Milan I highly value Santa Rita, a rotisserie with Sicilian fried food".

In the gallery, Santa Rita, Sciura Lella, and others – delivery included.

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Recipe Chicken rolls marinated in yogurt and lemon – Italian Cuisine

Recipe Chicken rolls marinated in yogurt and lemon

  • 4 pcs chicken breasts
  • 170 g a jar of Greek yogurt
  • 12 pcs yellow and orange cherry tomatoes
  • 12 pcs green olives
  • 1 pc carrot
  • 1 pcs of celery stalk
  • 1 pc spring onion with the stem
  • half a lemon
  • mint
  • parsley
  • marjoram
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of chicken rolls marinated in yogurt and lemon, clean the carrot and the celery stalk
and cut them into thin strips. Cut the pulp of the overcast along the bone first on one side, then on the other, free the bone from the meat, scraping it off with the tip of a knife; delete it. Open the pulp, place a few strips of carrot and celery on top, season with a pinch of salt and pepper and roll it to create rolls: close them with kitchen string. Collect in a small bowl the grated lemon juice and peel, half a jar of yogurt, 2 tablespoons of oil, a pinch of pepper and a few finely chopped spring onion stalk; stir in the chicken rolls and let them marinate, out of the fridge, for about 1 hour. Slice the bulb of the onion roughly, spread it over the grilling plate of the microwave and place the rolls on top with their marinade. Add salt and cook with the combined oven plus microwave at 180 ° C and 350 W for 30-35 minutes. Prepare a chopped marjoram, parsley and mint and mix it with the remaining Greek yogurt. Cut the tomatoes and olives in half and season with a little oil. Take the chicken rolls out of the oven and serve them with the olives and the cherry tomatoes, the yogurt with the herbs and another lemon peel to taste, grated or in strips.

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