Chicken rolls

Ingredients for 12 rolls:
3 sovracosce of chicken
4 sheets of Filo dough
40 gr. butter
1 small onion
1 clove of garlic
1 tablespoon of flour
1 egg
20 gr. grated Parmesan cheese
25 gr. with breadcrumbs
100 ml milk
100 ml of broth
1 teaspoon fresh thyme
1 pinch of Marjoram
50 gr. melted butter
Salt and pepper

   This recipe is simple but requires a bit of time to prepare. Do so in the best possible way by heating the oven and bake the 3 sovracosce some time before, add Rosemary and salt only, do not use oil.While the Chicken Bake for about 15 minutes, you can prepare the sauce that serve for the filling of chicken rolls along.
Finely chop the onion and cook in a little butter for about 10 minutes on very low heat.
   Once ready, add the garlic and having beaten another minute.
Remove from skillet and fire off, add a tablespoon of flour. Mix well, turn the low heat and slowly add the broth and milk.Turn up to bring to the boil, when you will get a scented onion sauce that you can add a little salt and black pepper.
Turn off the fire and cooked the chicken skin and depriving sfilettandolo, cut into small pieces, rather small meat and put it in the sauce pan and cook on high heat for two or three minutes add the parmesan and breadcrumbs.
   Try to adjust salt and pepper and let cool.When the mixture will cool add egg little banged and prepare the phyllo. Bring the oven to 200 degrees and continue with the preparation of rolls.
Cut a piece in three parts, each rectangle will serve to make a roll.
Place a tablespoon of filling from the side and approached the pi narrow edges, then brush abundantly with the melted butter the inside of the sheet and then rotolatelo on itself until the end of the sheet (see photo).
Once you have the inoltino spennellatelo further with butter and put it on the plate lined with paper baking.Prepare your rolls and cook for 10 minutes at 200 degrees oven ventilated or 15 minutes in the oven.

The cottage cheese pies

Ingredients for pudding: 4
400 gr. sheep's ricotta
1 egg
3 teaspoons grated Parmesan cheese
Basil
1 ground white pepper, if you want to
Extra virgin olive oil
Small half an onion of Tropea
3 tomatoes

   Heat the oven to 180 degrees and, at the same time, prepare the sauce for the spormatini cut into small pieces and ripe red tomatoes spremendone the seeds.
Chopped shallot also half of Tropea (ideal because really sweet!) and prepared a generous fund of extra virgin olive oil.Place tomatoes and onions in the Pan, add a pinch of salt and bake for 10 minutes rest. Cooked add Basil and let cool. Blend it all up to make a gravy sauce.At this point, put the ricotta cheese of sheep in a large bowl and add all remaining ingredients, namely: Parmesan cheese, salt and egg.
If you like you can give a ground white pepper (honestly I prefer not to add more ...), stir until you get a homogeneous mixture, grease oil stencils from muffin and bake for about 10 minutes.
   If you have any stencils will not silicone do nothing if you don't bake!After baking, let cool your pudding and serve with tomato sauce and a few Parmesan shavings.

The cannoli in Greek

Ingredients for cannoli: 9
1 lemon
350 ml. semi-skimmed milk
80 gr. semolina
60 gr. rice flour or frumina
70 gr. sugar
2 eggs (egg yolks 1 2)
1 tablespoon oil
1 pack of 6 sheets of Filo dough
30 gr. butter
1 vial small vanilla aroma

   With a potato peeler remove lemon peel 4 spezzetti length 4 or 5 cm. Place them in a pot where you will put the milk.
With a wooden spoon stir milk (low heat) until you come to a boil, then put a lid and continue cooking for another 10 minutes without turning.
When the milk will be ready, remove the peel and let it cool in a Cup.In a bowl rather high beat with a whisk to lowest speed rice flour or frumina with semolina, sugar and two eggs which would deprive of egg white.
Add, always continuing to beat the mixture, milk and blended everything once, put in a saucepan.
Cook turning with a whisk until it thickens.
   Used at this point a wooden spoon to make everything like a rather dense cream.
For instance, the density ? of your cream should be at the end of cooking as a sort of polenta.
Incorporated the aroma of vanilla (1 vial) and cover with paper film for not far form the crust on the surface of the cream layer pi.Take the sheets of Filo dough and cut into three pieces for the lengthwise, emulsified 30 grams melted butter with a tablespoon of olive oil and start spennellando a piece of Filo dough.
   Once brush with butter and oil, place on top of another and the two cm part.
Put on a sheet of thick cream spoon and close slightly edges, so as not to let out the cream during cooking, rolled until Filo not salder in the final thanks to butter.Take nine rolls and put them in the oven at 180 degrees for 20 minutes without ventilation.
Before you bake with the remaining butter onto the outside of your rolls Served sprinkle with powdered sugar and cinnamon.

Vegetarian couscous with tofu

Ingredients for 4 people:
1 red onion of Tropea-sized
2 carrots
1 not very large green bell pepper
1 Aubergine
2 Zucchini
1 ripe tomato
Medium white celery
400 gr. tofu
Half a teaspoon of cumin
Half teaspoon turmeric
Half teaspoon sweet paprika
Half a teaspoon powdered ginger
1 tablespoon tomato paste
Pepper Cous Cous
Extra virgin olive oil

   Cut all vegetables patiently to rather small pieces, put them in a pot with a rather generous oil fund. Saute vegetables with salt and salt them and turn it from time to time to prevent them from sticking to the bottom.
After about twenty minutes to add all the spices, tomato paste and a few ladles of water, continue with firing at very low heat until the water will partly evaporated.Remember to let the dressing remains rather fluid for couscous absorbs much gravy, otherwise you risk ritrovarvelo too dry.
In a pan prepared a bottom oil and saute the chopped tofu cubes, after about 4 minutes add the tofu a few ladles of condiment of cous cous and continue cooking for another 5 minutes.Prepare your couscous in a pot and serve with tofu and vegetable toppings.

The Patties

   Perhaps, what I have prepared the European version, the differences lie mainly in rose water, which is used by many but not all, and in the choice of nuts that may vary from Walnut hazelnut almond to finally arrive.Not a cima in the preparation of biscuits, a little ' derives from the fact that I prefer in general the cakes but this time I assure you it was a revelation!
What I can never fully cooking to guess, for a cookie must be perfect, otherwise becomes (as you well know who I know ...) pretty hard ...But from now on will tell everyone that my Patties were perfect, so perfect to be gone within a few hours.
Finally will bring a different sweet parties for adults and children which usually carry all the same things!The only drawback? They are too good and nothing diet ... Sob!

The lentil and tomato

Ingredients for 4 people:
300 gr. lentil
1 large onion of Tropea rather
1 clove of garlic
70 ml. extra virgin olive oil
40 ml. tomato sauce
30 gr. of tomato paste
1 Lt. of water
1 bay leaf
1 teaspoon fresh thyme
Chilli
Salt
Black pepper to taste

   Start off by dicing finely onion and garlic, once performed this operation you can prepare a generous fund of oil in a saucepan.Let onion and garlic drying area for about 10 minutes over a low heat. In the case begin to Brown, add a tablespoon of water.United Fund lentils. I personally have used lentils of Castelluccio of Norcia, very comfortable because being smaller cooks faster and have a peculiar taste.Add the tomato sauce and concentrated, let Cook for two or three minutes and add water. Add salt and cook with the lid for about 20 minutes add the bay leaf.If you like spicy dried chili, add. Before serving the dish, eliminated the Laurel leaf and chopped the teaspoon fresh thyme to add a spicy note to the dish.

The sauté celeriac and chickpeas

Ingredients for 4 people:
2 celeriac medium (150-200 gr. each)
1 red pepper
1 box of chickpea in jar
1 clove of garlic
To taste olive oil
Salt
Black pepper to taste

For the blend of spices:
1 tsp coriander powder
Half a teaspoon of ginger
Half a teaspoon of cumin powder
1 tsp turmeric powder
1 teaspoon sweet paprika

   Generally better use pans or similar as the wok for making vegetable saut for cooking vegetables very quickly, make it crispy but not bake too, so as to avoid losing all the nutrients.Take the celery and, after they have been peeled, cut into small cubes, heat 3 tablespoons oil in wok and saltatevi your cubes for 4 or 5 minutes with a clove of garlic chopped large.
   Add a little black pepper l to l, and later merged with the celery sizzling also the can of chickpeas that you previously drained and rinsed.Keep jumping vegetables wok and add a little pepper cut into small pieces.
It is important that you are rather old to find otherwise the pepper still raw while other vegetables will have already finished cooking.Add half a glass of water, salt and spices, then continue to jump the vegetables for another 8-10 minutes.
When the water will completely absorbed and celery are crunchy, your dish will be ready. Served with a little dusting of parsley.

Lemon Marmalade

   How to prepare Although it may seem difficult, in fact the lemon jam very simple to prepare. First clean the lemons and make them stay in boiling water for at least 30 minutes. The water should just cover the lemons. At this point remove lemons and let them cool and then chop the pulp sbucciateli. With the fate of half a lemon peel of thin strips long and not more than 2 centimeters. Place the chopped flesh, the strips of Peel and sugar in water and cook remained for at least 40 minutes or until the lemon jam.