Traditional recipes

Bocconcini with olives

Bocconcini with olives

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Recipe Bocconcini with olives by of 08-11-2014 [Updated on 29-08-2018]

Good morning friends this morning I show you the recipe to prepare small bites with green olives, super inviting!
The dough is like that of pizza but with the addition of a little Parmesan cheese, I formed many balls and then I put a green olive in the center of each one. Everything was very simple and the various ingredients went well with each other;) So I leave you to the recipe and I wish you a sweet weekend; * Let me know later if you will try your hand at this preparation!


How to make Bocconcini with olives

In a large bowl mix the flour and Parmesan.

Make a hole in the center and pour the yeast dissolved in the water.

Start kneading, then add the softened butter and salt.

Continue to knead until you get a soft dough.

Then make a ball and let it rise for 2 hours in the oven off.

Divide the dough into pieces of about 20 g.

Shape into balls and place an olive in the center of each. Let it rise for 1 hour.

Brush with oil, bake at 200 ° C and cook for 15 minutes.

Monkfish with olives

There monkfish with olives is a very tasty and tasty fish-based preparation. & Eacute a quick and easy recipe that will conquer everyone! Its tender meat with few bones is also suitable for those who do not particularly love fish. Prepare following this recipe, small morsels full of taste!

Chunks of chicken, tomatoes, olives and basil

Cut the chicken breast into cubes and marinate for an hour with lemon, the coarsely crushed Jamaica pimento grains, a teaspoon of garam masala and a little fleur de sel.

Meanwhile, slice the onion, cut the olives into small pieces after having pitted them and cut the tomatoes into 4.

Stew the onions in the wok together with the olives and sprinkle with a glass of water.

Once all the water has evaporated, add the cherry tomatoes.

Meanwhile, flour the chicken cubes.

Cook them over medium heat together with the other ingredients, stirring often (add a little hot water if it thickens too much and lower the heat) for about 8-10 minutes.

For the next 10 minutes, continue cooking with a lid, in this way a nice cream is formed. Add half a glass of white wine and finish cooking over high heat, uncovering the wok.

Only at the end add the basil leaves chopped with your hands.

Recipes with chicken nuggets

Do you have something to advise me to do quickly and that it is good?
I was thinking of making chicken morsels with peas but it seems too trivial, do you have any other ideas?

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With milk
they are excellent, you put them in flour and cook them in milk !! or with mushrooms. with radicchio. curry. with saffron.

You can do them.
wrapping around each morsel a half slice of raw ham (or even a quarter of a slice) then a fresh sage leaf, stopping everything with a toothpick. You have to brown them in a pan with oil and butter .. and they are ready!
bye Bye

you could sauté them in a pan until they are browned (obviously seasoned with salt and pepper to taste) then add the cherry tomatoes cut in half and a little rocket into the same pan, let it go a few more minutes by covering the pan and finally sprinkle everything with flakes of parmesan close with the lid until the parmesan melts!
They are exquisite

Can't find your answer?

since we are also god mine. I would make some morsels with ham and slices inside closed by a toothpick!

Hello Beautiful
Another suggestion: Cook the morsels (preferably breast) in a pot with a lid, putting a little oil and a cube. When the water that comes out in cooking has withdrawn (check if the morsels are cooked anyway, otherwise add a little more water) add some cooking cream and lemon juice. Mix everything season with salt and serve. I assure you that they are very tasty. kisses Tiziana

See a little.
(doses for 4 people)

240 gr. of basmati rice, 300 gr. of chicken breasts, 6 spring onions, two shallots,
a bunch of fresh basil, parsley and coriander,
a sachet of saffron, a piece of fresh ginger, a spoonful of soy sauce,
olive oil, a pinch of sugar, salt, pepper to taste

Cut the chicken breasts into small pieces and transfer them to a bowl with the soy sauce,
a pinch of sugar, a few leaves of coriander, parsley and basil and a drizzle of oil.
Peel the ginger, grate it over the chicken, mix well and marinate for at least 30 minutes.
Cook the rice in lightly salted water flavored with saffron.
At the end of cooking, drain the rice and cool it under cold running water.
Peel the shallots and slice them.
Clean the spring onions, wash them and slice them not too thin.
Heat 2 tablespoons of oil in a non-stick pan, brown the shallot and chicken over high heat for about 3 minutes, add the spring onions and continue cooking for another 3 minutes.
Add the rice and, stirring, let it flavor for a few minutes.
Remove from the heat and perfume the preparation by adding the aromatic herbs.

Chunks of chicken with almonds

Doses for: 4
chicken breasts 500 g

extra virgin olive oil 50 g

Put the almonds in boiling water for a few minutes, drain them, then remove the skin. Take half and chop them. Put them in a pan with the other half whole with 2 tablespoons of oil, brown them lightly, then drain them on a sheet of paper and dry them of any oil residue.

Cut the chicken into bite-sized pieces and flour them.

Peel the onion, chop it, place it in the pan used to toast the almonds with 1 tablespoon of oil, then brown it lightly. Add the floured chicken nuggets, brown them lightly, add a few tablespoons of hot water, then cook for about 15 minutes, seasoning with salt and pepper towards the end of cooking.

When cooked, add the almonds, leave on the heat for a few minutes, stirring constantly with a wooden spoon, then serve.

cut the chicken breasts into bite-sized pieces that aren't too big, and start browning them in a pan with a drizzle of olive oil, if you want salt, but I don't think you need it. evaporate a little white wine, add some curry powder (quantity to taste) and some very thin chopped rosemary. at this point add plenty of chopped chives and cook a little longer. when 6 at the end of cooking, mix the cooking cream well and let it go on the fire a little longer, stirring constantly and being careful that the cream does not congeal too much. turn off the heat and add a little more chives and very little oregano.

Take a chicken breast, cut it into cubes and brown it in a drizzle of oil with salt and pepper, then when it is almost cooked you wet it with balsamic vinegar, let it evaporate a little and turn off.
Then boil a couple of potatoes and cut them into cubes, add the chopped red radicchio, the chicken with its sauce and top it all off with coarsely chopped walnuts and sliced ​​parmesan.
You can eat this salad either hot or cold, the only thing is that if you prepare it hot, the radicchio will go limp a bit.

Cut the chicken breasts into small pieces, brown them in butter, when they are golden add salt, pepper and half a glass of white wine. As soon as it has evaporated, add the juice of a lemon and a Philadelphia. Melt so that it becomes a nice cream and serve. Great!

Always cut the breast into small pieces, brown it in butter, salt and pepper. Don't put wine. Add a slice of sweet zola and a little bit of cream to make it creamy. Mouth-watering!

Chicken Nuggets With Sesame
Posted by Shirley on Wednesday May 05 @ 3:34:45 PM CEST

400 G Chicken Breast - 1 Egg - 50 G Milk - White Flour - Sesame Seeds - Soy Sauce - Lettuce Salad - 2 Lemons - Olive Oil - Salt

Cut the chicken breast into pieces the size of small walnuts. Arrange them in the bottom of a plate and sprinkle them with half a coffee cup of soy sauce and the filtered juice of a lemon, leaving them in this marinade for at least 10 minutes. Beat the egg with the milk and very little salt in a bowl. Put a little flour and 2 handfuls of sesame seeds on two different trays. Drain the chicken nuggets, pass them in the flour, then in the beaten egg and finally in the sesame seeds, pressing them lightly so that they are well covered. Heat plenty of oil and fry the morsels at about 190 degrees so that they brown on the outside and cook inside. Serve them with lemon slices and with lettuce.

Chicken nuggets
Ingredients for 4 people
1. Chicken breast 4 slices

2. 4 slices cooked ham

5. Pitted green olives 15

Take the slices of chicken breast, salt them on one side only and cut them into squares (about 4 cm per side).
Meanwhile, brown the garlic clove in a pan with 4 tablespoons of olive oil.
Spread each square of chicken with mustard (on one side only), place a piece of ham of the same size on top, then a sage leaf and staple everything with a toothpick.
Chop the olives.
Brown on both sides in hot oil, pepper to taste and add the olives halfway through cooking.


2 large chicken breasts cut into slices
1 glass of marsala
bread crumbs
Salt to taste

After washing the breasts and drying them, cut them with scissors into small pieces then flour them well and brown them in the pan with the butter. Add the glass of Marsala and let it evaporate while continuing to cook.
Then lay the fried chicken into pieces in an ovenproof dish, sprinkle with breadcrumbs, a few more flakes of butter here and there and bake for 10 minutes.


700 grams of mushrooms
extra virgin olive oil
q.s. of salt
1 onion
700 grams of chicken breasts
1 glass of marsala
400 grams of escarole

Clean the mushrooms and cut them into very thin slices. Sauté the finely chopped onion in four tablespoons of extra virgin olive oil, then add the chicken breast cut into chunks and brown it. Season with salt and pepper and sprinkle with a level spoonful of flour. Mix carefully, sprinkle with Marsala and raise the heat to evaporate. Finally, add the mushrooms and escarole (variety of endive) to the chicken, which you have previously peeled and chopped, and continue cooking over moderate heat for another 20 minutes. Serve hot, sprinkling with chopped parsley.

Chicken nuggets allindiana
Posted by ales on Tuesday, Oct 26 @ 00:18:26 CEST

1 chicken breast - 2 shallots - glass of beer - glass of milk - a few spoonfuls of rice flour - 1 tandoori spoon - salt.

Fry the shallots in oil, add the chicken nuggets passed in the rice flour. Brown over high heat, pour in the beer, let it evaporate, add the milk and tandoori powder, add salt. Serve with natural cooked oriental rice: equal quantity of rinsed rice and water for 12 min. in a covered pot + 10 min. rest. "

Chicken Nuggets In Green
Flat type Poultry
Main ingredient Chicken
People 4
Note -

ingredient quantity
2 Chicken Breast
1 Head of Lettuce Salad
1 leek
Little Olive Oil
Lemon juice
1/2 Glass of White Wine

Clean the leek, cut it thinly and let it dry with a little oil. Add the lettuce, well washed and cut into strips. Season with salt and let it simmer. Cut the chicken into bite-sized pieces, dip them in flour and cook them in a little oil to brown. Add the wine, season with salt and pepper and cook for 15/20 minutes. Sauté the meat in the leek and lettuce, sprinkle with lemon juice and serve.


For two people: 400 grams of chicken breast, 3 large courgettes, a dozen red pachino tomatoes, 6 teaspoons of extra virgin olive oil, a little flour, half a nut without glutamate.

Cut the chicken breast into small pieces and flour. In a non-stick pan, heat 4 teaspoons of oil and cook the chicken. Soon (very soon!) All the oil will be absorbed. pour hot water into the pan so as to almost entirely cover the chicken nuggets and melt half a nut in it. In another non-stick pan, heat two teaspoons of oil and place the courgettes cut into thin slices (possibly with a grater) and the cherry tomatoes cut into wedges, with salt. Zucchini contain a lot of water so they can also be cooked with a little oil. Cook the chicken until the water is completely absorbed (a cream will form thanks to the flour) and when cooked, mix it with the zucchini and cherry tomatoes mixture.

Curry chicken nuggets

500 gr of whole chicken breast (or thighs nice cicciotte)
2 large shallots
1 tablespoon of sweet curry
40 gr of butter
8 tablespoons of extra virgin olive oil
1 plate of flour
1/2 glass of rum
1 chicken cube
salt, water.

cut the chicken breast into cubes and flour them. Cut the shallots into thin slices and brown them in a pan with the butter and oil. Pour in the chicken and brown it, stirring occasionally for 3 minutes. Add the chopped nut and the glass of rum. Let the liquid absorb and continue cooking for another 15 minutes, adjusting with salt. If the dish becomes too thick, add a tablespoon or two of water. When there are 5 minutes left, add the curry and mix carefully.
The dish is ready when a golden crust forms around the chicken and the sauce is golden brown.
It also tastes great on a bed of steamed basmati rice!

Chunks of chicken and speck

Ingredients for 2 people
300 gr. of chicken breast
30 gr. of dried porcini mushrooms
5-6 slices of speck
2 cloves of garlic
White wine
White flour
chili pepper

Put the mushrooms in a bowl and cover them with water. Leave to soak for a couple of hours.
Fry a clove of garlic in a tablespoon of oil in a rather small pot, then remove it, sprinkle with a little white wine and add the mushrooms drained from the liquid. Mix for a moment then add the filtered liquid (to remove any sand). If the water of the mushrooms is very dark, use only a little and replace it with broth. Cook the mushrooms for about 15 minutes.
Cut the chicken into cubes and flour them. Melt a little butter in a pan and fry the second clove of garlic. Remove when golden and add the chicken. Fry well then add the mushrooms with all the cooking liquid. Season with salt, sprinkle with chopped chilli and lower the heat. Then add the coarsely chopped speck and cook over low heat for 8-10 minutes (the time depends on the size of the chicken nuggets). If the sauce tends to dry out too much, add a little broth. At the end, add salt and chilli pepper.
Serve hot accompanied by boiled basmati rice.

Ingredients for 4 people
300 gr. of chicken breast
200 gr. of broccoli tops
100 gr. of smoked scamorza cheese
2 medium sized potatoes
1/2 glass of dry white wine
1 glass of vegetable broth
2 tablespoons of oil
1 clove of garlic
salt and pepper
1 handful of parsley
200 gr. of basmati rice
White flour

Cut the chicken into rather small cubes and dip them in white flour.
Boil the broccoli tops in salted water for 5 minutes and set aside. Boil the diced potatoes and add them to the broccoli.
Boil the rice in salted water while the chicken is cooking.
Fry the garlic clove in the oil and, when it begins to brown, remove it. Put the chicken in the pan and brown it well. Then wet it with white wine and let it evaporate over high heat.
Lower the heat, add the vegetables, mix everything and cook for 2-3 minutes, stirring with a wooden spoon. Add the hot broth.
At this point also add the diced smoked cheese and mix to mix well as it melts. Meanwhile, salt and pepper.
Cook for a couple of minutes or so (depending on the size of the morsels). When the chicken is cooked, turn off the heat, sprinkle with plenty of chopped parsley and serve hot with the boiled rice.

Diced chicken with vegetables and broad beans

Ingredients for 4 people
400 gr chicken
1 onion
2 tablespoons of oil
1 tablespoon of soy sauce
White wine
150 gr fresh or frozen broad beans
200 gr artichokes in wedges (also frozen)
1 bunch of asparagus
1 tablespoon of flour (or starch or cornstarch)

Cut the onion into the veil and fry it in a large pan with the oil.
Add the diced chicken and let it brown over high heat.
Deglaze with a splash of white wine and let it evaporate.
Meanwhile, boil the beans and artichokes cut into thin wedges in lightly salted water for 10 minutes.
Clean the asparagus well and boil them in the same water as the other vegetables for 5 minutes. Then cut them into chunks. Filter the cooking water of the vegetables and set aside.
When the chicken is well browned and the wine has evaporated, add the artichokes and broad beans. Mix well, add the soy sauce and a few tablespoons of water from the vegetables.
Cook everything for about 5 minutes, add the asparagus and complete the cooking making sure that the vegetables remain crunchy.
If the cooking juices are too small, add a few more tablespoons of water and the sifted flour. Season with salt.
Mix well and cook for two minutes.
Serve immediately hot on a bed of boiled rice or couscous or accompanied with mashed potatoes.


Ingredients for 4 people:

250 g of tomato pulp,

50 g of pitted green olives,

50 g of pitted black olives.

Peel the onion and slice it thinly, then cut the chicken breast into bite-sized pieces.
Melt the butter in a saucepan, add the sliced ​​onion and let it dry for about 4 minutes over low heat.
At this point, raise the heat, add the chicken, add the pitted green and black olives.
Mix carefully for a couple of minutes, using a wooden spoon, in order to brown the preparation evenly.
Add salt, add the tomato pulp and cook for about ten minutes in a covered container, then uncovered, cook (it will take another 5 minutes) and serve on the table.

Crazy pesto chicken nuggets

400 gr chicken breast
1 clove of garlic
100g parsley
50 gr fresh mint
50 gr basil
100 gr chopped almonds
juice of three lemons
thin slices of lemon
salt and pepper

Cut the chicken breast into cubes, boil them in salted water and drain. Blend parsley, mint, basil with garlic, almonds and lemon juice in a blender. Season with salt and pepper. Mix the sauce and mix it with the chicken. Leave to rest in the fridge for about six hours and serve at room temperature in small bowls pierce two chicken nuggets garnished with very thin slices of lemon.

Chunks of Pork with Olives and Lemon

A small variation on a dish that is almost a pillar of my diet. As a child, stew was a weekly ritual. The versions were always the same: in white with onions and rosemary or red with potatoes.
This, on the other hand, is a slightly tastier and "intriguing" version due to the presence of lemon. It is also very fast!

Chunks of Pork with Olives and Lemon

X 4 people

500g of pork stew
50g of black olives
1/2 lemon
olive oil
vegetable broth

Heat three tablespoons of oil in a pan. Quickly pass the meat in a little flour and brown it in hot oil over high heat.
When the meat has browned, add the olives, lemon juice and a pinch of oregano. Stir, lower the heat and cook adding a little vegetable broth (or just water) if necessary.
Adjust salt if necessary, being careful as the olives are already very tasty.
Serve decorating with lemon peel threads.

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  • 300 g of flour 00
  • a small boiled potato
  • about 160 grams of warm water
  • half a cube of brewer's yeast
  • a pinch of sugar
  • a pinch of salt
  • extra virgin olive oil
  • pitted green olives

Put the flour in a large bowl, put the mashed potato, the yeast, the water, the oil and the sugar in the center, start working the dough, add the salt and vigorously knead the dough until you get a dough smooth and elastic.

At this point, drain the olives and add them to the bread dough.

Let it rise for at least one & # 8217 hour in a warm place and away from drafts.

After the rising time, roll the dough in your hands, forming a loaf.

Cut the loaf into many small pieces, brush with olive oil and bake in a hot oven for about 20 minutes at 200 °

If you want crispier sandwiches, just extend the cooking time by 5 minutes.

250 g water
75 g lard
40 g sugar
1/2 cube of fresh brewer's yeast
500 g flour 00
1 tsp salt
100 gr black olives in brine, I used TENUTA MORGANTE

First of all, put water, sugar and yeast in the jug 2 min. 37 degrees speed 4 Add the flour 3 min. speed ear and from the hole add the flaked lard and salt. Add the chopped olives 40 sec. speed ear.
Let rise in the oven in leavening mode, traditional convection cooking, for the Delonghi SLM 9 PPP model, which will allow you to halve the leavening times in fact it will only take you less than 2 hours. For the classic oven, let it rise with the light on and a boiling saucepan in the lower part, until doubled about 2 hours. Take the dough and divide it into 15 equal parts, then form balls with the palm of your hand, place them on the baking sheet lined with parchment paper. Cover with cling film, then let it rise in the same way as the first leavening.
Bake in a preheated oven at 200 ° traditional convection cooking for about 14 minutes, if you have a normal oven put the saucepan of boiling water in the lower part of the oven and bake at 200 degrees for about 14 minutes static. For more info on the oven you can click HERE


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Chunks with olives with mother yeast

A really simple recipe this of Chunks with olives with mother yeast, within everyone's reach! I imagine already many mothers preparing it together with the children like snack / snack. I am sure it will also be appreciated by those who want to prepare a aperitif or of appetizers salty for some occasion.

This recipe was born from a request & hellipanzi, two to tell the truth! If you follow me on social media, you know that I started doing my own for a few weeks Homemade bakery workshop in presence (finally) only with those who reside in Lombardy. At the moment I did 4 group dates and during the first two dates there were two people who specifically asked me for one bread recipe with olives.

Well & hellipmi seemed like a clear sign to follow! So here we are & # 128521 I wanted to change the format and choose something small, simple, light, which nibbles pleasantly and does not require who knows what particular technique.

I can say thanks to Giuseppe and Giuliana who encouraged me to try to make something easy with olives!

Bocconcini with olives with mother yeast: dough

For the Chunks with olives with mother yeast I start by making one autolysis, that is, mixing the flours and water at room temperature in a bowl. I cover the bowl and let it rest for about 30 minutes, then add the mother yeast (sourdough or licoli) refreshed and doubled in volume and knead well to make it absorb.

When the yeast has been absorbed by the dough, I take another short pause of a few minutes and then add the fine salt. Mix until it dissolves completely, obtaining a nice smooth and non-sticky mass.

After the mixing phase, I cover the bowl with a lid and let it rest for 20 minutes before incorporating the pitted olives (I cut them in half). I try to incorporate them well and to avoid that they all pile up close together.
Eventually it is possible laminate the dough to help you in this operation: I lightly wet a smooth surface - like the kitchen counter - towards the mass and spread it with wet fingers, like a sheet, trying not to tear it. Then I distribute the olives well making them adhere and finally fold the mass into the wallet, re-inserting it in the leavening bowl.

Then I put the bowl to rise at 24 ° C for 2 hours, making a round of folds after the first 60 minutes and then repeating a second time after another 60 minutes. Then I transfer to a rectangular container with a lid, lightly greased with oil, and refrigerate for 10-12 hours.

Chunks with olives with mother yeast: leavening

Spend the hours of ripening in the fridge, I remove the container and leave it at room temperature (20 & degC) for about 6 hours. The mass inside will swell slightly but will not double.

At this point I sprinkle the work surface with abundant grinded semolina and gently tip the mass over it. Sprinkle with semolina also above and, with a scraper (fundamental tool in baking, you can find mine here) cut 8-10 morsels.

The dimensions are random and at will. You decide based on what you prefer, calculating that at most they will double in volume in the oven.

At this point I transfer the Bocconcini with olives with mother yeast in one baking tray lined with parchment paper, which I then go to close in a bag (my balloon method) and let it rise at room temperature for another 2 hours.

Chunks with olives with sourdough: cooking

To best bake these sandwiches and make them soft and light, it is necessary to enter steam in the oven. If, like me, you have a low-powered oven, which with the classic saucepan of boiling water struggles to create nice steam, the solution is to cook the pan covered by another pan the same size or slightly larger. In this way, the steam from the Bocconcini will remain trapped in the pan and will swell well in the first half of cooking.

I then turn on the static oven at 240 & degC and let it heat up very well. When I am ready to bake, I cover the pan with the morsels with another pan overturned and put in the oven checking that the two pans match (and therefore the steam is not dispersed).

I let it cook like this for 15 minutes, then quickly remove the cover pan and finish cooking at 220 ° C for another 10-15 minutes (it depends a little on the oven).

I take them out of the oven when they have a nice blond color, they must not be too dark and crust, or they will tend to dry out and stay hard, while they are Bocconcini to be tasted soft!

Enjoy your meal and ... good fun finding the morsel with more olives & # 128521