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Stew with potatoes and apples – Italian Cuisine

First wash and peel apples and potatoes and cut them into pieces.

Blanch apples and potatoes for 10 minutes in salted water, then drain and set aside.

Flour the meat, then chop the onion and brown it in a knob of butter with the bay leaf.
Also add the meat to the casserole.

Brown it, then add the brandy.
Add apples and potatoes, cover with the broth and cook over medium-low heat for about 20 minutes.
When the broth has withdrawn, add salt and pepper and stir in a knob of butter.

The stew with potatoes and apples is ready: serve and serve immediately.

Recipe Baked new potatoes flavored with pimento – Italian Cuisine

  • 1 Kg new potatoes, with peel
  • 70 g bacon
  • garlic
  • rosemary
  • Lemon peel
  • extra virgin olive oil
  • coarse salt
  • allspice in grains

To prepare the baked new potatoes flavored with pimento, choose medium-sized new potatoes; brush the peel well then arrange them in a pan, along with three, four, large cloves of whole garlic. Sprinkle with a little oil, sprinkle with a handful of coarse salt, then pass in the oven at 200 degrees for about an hour. Meanwhile, prepare a beat with bacon, a lemon zest, rosemary leaves and fry in a little oil. When the potatoes are cooked, cut them in half and, without peeling them, arrange them in the serving dish; sprinkle with hot sauté, sprinkle with ground pimento and serve immediately.

Recipe Chicken cutlets in carpione with new potatoes – Italian Cuisine

  • 200 g chicken breast in slices
  • 200 g new potatoes
  • 50 g celery
  • 50 g carrot
  • 50 g red onion
  • 50 g vinegar
  • 50 g white wine
  • 1 pc egg
  • bread crumbs
  • flour
  • fresh ginger
  • laurel
  • marjoram
  • sugar
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe of the chicken cutlets in carpione with new potatoes, boil the new potatoes with the peel, starting from cold water, for about 15 minutes from the boil. Flour the chicken slices, pass them in the beaten egg, then in the breadcrumbs. Beat them with the knife blade, flat, to fix the breading well.
Fry the cutlets in a large pan with a little oil for about 3 minutes per side. Add salt and drain them on kitchen paper. Peel celery, carrot and onion and cut into sticks. Heat the vinegar and the white wine in a saucepan with 50 g of water, 3 peppercorns, 1 ginger washer, 1 sprig of marjoram and 1/2 bay leaf. At the boil, add the vegetables in sticks, a pinch of salt and one of sugar. Lower the heat and simmer for 3 minutes. Turn off and let it cool. Cut the cutlets into pieces and place them in the transport container, alternating with the vegetables and a little of their sauce. Complete with boiled potatoes.