Tag: Chicken

Bacon chicken skewers with smoked paprika – Italian Cuisine

Bacon chicken skewers with smoked paprika

Chicken skewers with bacon, preparation

1) Chop in the blender the diced bacon with the onion cleansed And cut into slices and the peeled garlic until a soft cream is obtained; so incorporate paprika, a pinch of salt, one ground of pepper and sugar.

2) Wash the courgettes e cut them with washers; cut diced chicken breast, pass them in the bacon cream e skewer them on wooden skewers alternating them with chicken hearts, with leaflets laurel and a few slices of courgette.

3) Dilute the barbeque sauce with whiskey; cook the skewers on the grill and, towards the end of cooking, wet them with the prepared alcoholic sauce.


Posted on 18/10/2021


Buffalo wings – American fried chicken wings – Italian Cuisine

Buffalo wings - American fried chicken wings

Take the chicken wings out of the fridge, so that as you proceed with the other preparations they come to room temperature (they will cook more evenly).
Prepare the Buffalo sauce: put all the ingredients in a saucepan, stirring with a whisk, and cook over medium heat, continuing to stir, until it comes to a boil and begins to thicken, then remove from heat and combine in a large non-stick pan. with the melted butter (40 g), beat to make it uniform, then let it cool.

Now prepare the gorgonzola sauce: combine all the ingredients in a bowl and mix, melting the gorgonzola well (if you prefer, you can use a blender).

At this point you can fry the wings in hot oil, turning them to brown them evenly, and then draining them on kitchen paper.

Dress the wings still hot with the Buffalo sauce, stirring gently to make them cover evenly.

The Buffalo wings are ready: serve them immediately, with the gorgonzola sauce on the side.

Chicken cutlets with potatoes – Italian Cuisine

Peel the potatoes, wash them and grate them with a grater with large holes.

Squeeze them gently to remove some of the vegetation water, then put them in a bowl and add the provolone, also grated to the julienne, and the flour, and mix.

Bread the chicken slices with the potato mixture, trying to make it stick all over the surface, then season with a little salt (and, if you like, pepper too).

Heat some oil in a large pan and fry the cutlets, browning them evenly, then drain them on kitchen paper.

The chicken cutlets with potatoes are ready, serve them immediately.

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