Tag: pepper

Recipe Chicken nuggets with lemon and green pepper – Italian Cuisine

Recipe Chicken nuggets with lemon and green pepper


  • 500 g chicken breast
  • 2 lemons
  • an onion
  • soy sauce
  • fresh ginger
  • sage
  • flour
  • sugar
  • dry white wine
  • salted capers
  • chervil
  • extra virgin olive oil
  • salt
  • dry green pepper

For the recipe of chicken nuggets with lemon and green pepper, Peel the onion and cut it
into small pieces. Cook it gently in a saucepan for 5 minutes, with a drizzle of oil, 10 g of sliced ​​ginger and a sage leaf. Peel a lemon, divide it into wedges and peel them alive; season with a pinch of sugar. Coarsely chop a tablespoon of green peppercorns and desalt a tablespoon of capers.
For the chicken: cut the chicken breast into bite-sized pieces and marinate for 15 minutes with the juice of one lemon and two tablespoons of soy sauce. Drain the chicken and pat dry with kitchen paper. Flour the chicken nuggets and cook them in a large pan with a thin layer of oil for 5-6 minutes, then season with salt.
Deglaze the pot where you cooked the chicken with a glass of wine for 3 minutes, then add the onion and chicken nuggets, mix well and cook for a minute. Serve the chicken, garnished with the peeled lemon wedges, capers and a few chervil leaves.

Recipe Penne with chicken and pepper sauce – Italian Cuisine


  • 500 g peppers
  • 450 g chicken breast
  • 350 g penne rigate
  • rosemary
  • 70 g pitted Taggiasca olives in oil
  • garlic
  • extra virgin olive oil
  • salt

For the recipe of penne with chicken and pepper sauce, cut the chicken breast into strips and then into small cubes. If you have a meat grinder, you can grind it. Peel the raw peppers using the potato peeler, remove the seeds and cut everything into small cubes. Chop the olives.

Brown the diced chicken in a non-stick pan with a sprig of rosemary and a clove of lightly crushed garlic in 2 tablespoons of oil; after 1 'remove the rosemary and garlic and continue to cook the chicken for a maximum of 4-5': the pulp must be well shelled and the liquid part completely evaporated. Add salt when cooked and set aside the sprig of rosemary.

Brown the diced pepper in a pan with 2 tablespoons of oil and a clove of garlic for 2-4 'over a high flame. Turn off, add the chicken, chopped olives and the sprig of rosemary kept aside. Boil the penne in plenty of boiling salted water, drain when al dente, transfer them to the pan with the chicken and sauté for less than 1 '. Serve immediately completing with small tufts of rosemary.

Mini cheese millet arancini recipe with pepper sauce – Italian Cuisine

Mini cheese millet arancini recipe with pepper sauce


  • 250 g shelled millet
  • 120 g white scamorza
  • 4 eggs
  • 2 red peppers
  • chives
  • bread crumbs
  • extra virgin olive oil
  • basil
  • salt
  • pepper

FOR THE ARANCINI
Boil the millet in boiling water for 20 minutes. Drain it and collect it in a bowl.
Knead it with 3 egg whites (keep the yolks), salt, pepper and 2 tablespoons of chives in spools.
Modeled the mixture into 20 balls of 3-4 cm in diameter, including in the heart of each a diced smoked cheese.
Beat the 3 yolks kept aside with 1 egg, pass the balls, then bread them in breadcrumbs.
Fry the mini arancini in a pan with plenty of oil for 2-3 minutes.

FOR THE SAUCE
Roasted the peppers in the oven at 200 ° C for about 35 minutes. Seal them in a bag for 10 minutes, then peel them.
Cut them flakes and blend them with 2 tablespoons of oil, salt and pepper. Complete with hand-chopped basil leaves.
Serve the arancini together with the sauce.

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