The Strips of chicken I'm a second dish of meat, greedy! Variant Chicken with lemon. It is about Chicken breast sliced in small strips precisely "rags"Cooked in the pan with very few ingredients: water, herbs or spices of your choice and a pinch of Flour; that they will form a succulent cream that wraps the strips of chicken making them very soft, creamy, and incredibly tasty! Ready on the table in 7 minutes!
For the quick and easy preparation, you can use the whole chicken breast to cut, the slices or buy directly some strips of chicken. The result it does not change!
It's about a extremely versatile recipe and that you can realize in a thousand variations! You can use water + spices or herbs aromatic of your choice : turmeric, chopped rosemary, paprika, curry . Or when using the broth instead of water! As well as, you can use the potato starch instead of flour to make your shredded chicken too gluten free!
Perfect among the Second courses saves dinner or lunch! to combine with a tasty Purée or Polenta! When time is running out but you don't want to give up a delicious dish that even children love!
Discover also the:
Chicken curry (the original recipe with step-by-step photos to make it creamy and delicious)
Recipe Chicken strips
Quantity for 2 people
300 gr of chicken breast
1 tablespoon of extra virgin olive oil
1 tablespoon and a half of flour (or potato starch or cornstarch)
a level ladle of water or vegetable broth + 1 teaspoon of turmeric or curry or finely chopped rosemary or other herbs or spices of your choice
How to make Straccetti
First of all, slice the strips of the size of 4 – 5 cm
Then in a large pan mix together oil, 1 tablespoon of flour, a ladle of broth or water with spices of your choice, I put a little turmeric:
Finally, flour the strips with the remaining flour.
Then place the pan on the fire for half a minute, always turning, immediately pour the strips and over low heat swirl, you will see that they will cook slowly and a cream will congeal.
If you see that it is too thick, add 1- 2 teaspoons of water. Time 4 – 5 minutes and they will be ready and very soft, stir in a pan adding salt and pepper if you like.
Lagane and chickpeas it's a warm winter first course and comforting typical from poor cuisine of the Southern Italy (Campania, Basilicata, Calabria); a variant of the classic Pasta and chickpeas; which in this case sees the as protagonists lagane, A type of fresh pasta made with durum wheat semolina and water, similar to tagliatelle but wider and shorter; that cooked together to the chickpeas previously stews with the tomato; they will bind in a dish from the creaminess and mouth-watering goodness!
Like every ancient and traditional recipe, exist different versions, and small regional variants: some add fresh tomatoes, some peeled, some enrich with bacon or bacon, some blanch the lagane before adding them to the chickpea soup. What I give you today is there Original Cilento recipe from the Lagane and chickpeas of Carmelo's grandmother, a family friend. Widespread throughout Campania: simple, vegan and very good!
It's about a very simple preparation, the lagane are ready in minutes mixing water and semolina; and once you have given the shape to the pasta, just make it dry perfectly in the air, to be able to add directly in the chickpeas! and just like Pasta and potatoes, Pasta and beans and Pasta and lentils, the lagane, they will absorb all the scents and the flavors of legumes, creating a sauce with an incredible gluttony!
According to the ancient recipe, i dried chickpeas, to soak; but to speed up the dish, you can use precooked chickpeas! in this case the lagane and chickpeas will be ready in 30 minutes!
Creamy, delicious and substantial, Lagane and chickpeas are a perfect first course that warms the heart on cold winter days! Ideal like save dinner, but also a lunch complete and substantial!
Lagane and chickpeas recipe
Quantity for 4 people
For the lagane:
175 gr of durum wheat semolina flour
75 grams of flour '00
125 grams of warm water
2 pinches of salt
For the chickpea soup:
400 grams of dried chickpeas (or 2 cans of canned chickpeas)
5/6 cherry tomatoes
extra virgin olive oil
2 cloves of garlic
How to make Lagane and chickpeas
First of all, at least 24 hours before, soak the chickpeas with plenty of water and a pinch of baking soda. You can skip this step if you are using precooked chickpeas.
Then prepare the lagane dough: mix the flours together with the salt, add water, knead until it forms a ball. If necessary, add a pinch of semolina flour.
Then roll out the dough with the machine. naturally passing over several times with the help of 00 flour to a thickness of 3; or proceed by hand with the help of a long rolling pin and 00 flour
The dough must be thin but porous about 3 mm.
finally obtained some laganas 15 – 18 cm long and 2.5 cm wide
set to dry sprinkled with 100% flour for about 1 hour.
Meanwhile, prepare the chickpea soup. Fry the peeled and lightly mashed tomatoes with 2-3 tablespoons of oil for 1 minute, add the washed and halved cherry tomatoes, leave to flavor for 1 minute. then add the chickpeas.
Finally add parsley, turn and brown for 1 minute. Add 2 glasses of water and let the chickpeas simmer for about 20 minutes
at the end of the indicated time, set aside 2 tablespoons of whole chickpeas. Add 1 more glass of water to the pot:
cook again for about 10 minutes.
In this case I made a dish for 2 people. if you have prepared all the indicated dose, it is very important to cook the lagane in a very large pan containing the chickpeas. so that they are not placed against each other but "scattered" it will take 3 – 4 minutes to cook.
So if you cooked the chickpeas in a small pot, transfer everything to a large saucepan, let the mixture take the rather watery mixture and add the lagane:
Finally, place on low heat and do not turn but rotate the pot so that the contents of the soup go to the lagane. cook for 2 minutes. when the dough has set, turn once, add salt, continue to cook for 1 minute more. Add the whole chickpeas, a drizzle of oil and serve hot.
Here is ready Lagane and chickpeas creamy and steaming!
Store Lagane and chickpeas
Without adding pasta, you can keep the dish for 2 – 3 days. If you have already cooked the lagane, the dish keeps perfectly in the morning for the evening. you can warm it up at the moment
There Puff pastry star it's a Savoury cake to Star shape! Christmas version of the ricotta and spinach savory pie. In this case made with 2 rolls of puff pastry which enclose a rich and creamy filling ; it's simply cutting some external flaps; then twisting them, they come out of beautiful tips which simulate just one North Star! Isn't it amazing how Centerpiece for the Christmas Menu e New Year's? Here is it for you Stella puff pastry recipe with Tricks And Step by step photo for the perfect execution on the first try e without stress!
It is in fact a very easy and quick preparation! The secret for an excellent result it is: once stuffed and closed, put in freezer for 15 minutes, so that you can make the various cuts and turns on one cold base follow all the directions and it will come exactly as you see it in the picture! In this case I have enriched with the classic spinach and ricotta filling with rolled pancetta and brie ; but you can choose fill it to taste: cured meats, cold cuts, cheeses, vegetables, olive pate … in short, whatever you prefer!
Just like the Puff pastry tree it is perfect like starter for the Christmas Eve dinner, Christmas lunch or the New Year's Eve, is prepared well in advance, kept in the fridge ready to bake!
Stella puff pastry recipe
Quantity for 8 – 10 people (diameter 30 cm)
2 round puff pastry rolls
100 gr of fresh spinach (or 3 frozen cubes)
2 tablespoons of drained ricotta
100 gr of rolled bacon
200 gr of brie
1 yolk for brushing
How to make the star of salty puff pastry
First of all, wash the spinach, drain it and steam it or blanch it in 1 finger of water for 5 minutes.
Then squeeze well and chop with a knife. Finally add the ricotta, salt mix together.
Then unroll the first disc of puff pastry.
Spread the mixture leaving 1.5 cm of edge.
Then add the sliced bacon and the brie into small pieces without peel:
Finally cover with the other disc of puff pastry and place in the freezer for 15 minutes.
Then, place in the center, without pressing, a bowl with a diameter of 17-18 cm.
Attention, not smaller otherwise you will not get the star shape!
e Score the first 4 cuts, following an imaginary cross:
Then cut 4 more cuts, dividing the resulting wedges perfectly in half:
Finally, make 1 cut in the center of each clove obtained for a total of 16 strips:
At this point, lift the bowl from the center of the cake. Transfer to a baking tray with all the parchment paper and place in the freezer for at least 5 minutes.
How to make the star-shaped savory pie:
Proceed by taking two flaps at a time, roll them separately 2 times outwards and finally rejoin the two flaps by joining the tips with a toothpick
Attention, Pinch the final tips very well, forming real tips
Then place a glass in the center, without pressing too much.
With the help of a sharp knife without cutting, engrave a series of lines leading to the center.
Finally brush your puff pastry star with yolk and place it in the fridge for at least 30 minutes or in the freezer for 10 minutes.
Bake in a hot oven at 200 ° for about 15 minutes. In the middle of the oven.
If it is darkening too much, add aluminum foil on the surface, lower to 180 ° and continue cooking for another 10 – 15 minutes.
If you see that only the center is colored, add aluminum foil only in the most burnished part.
Finally Remove from the oven and let it cool. Serve cold.
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