Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Asparagus Frittata

Asparagus FrittataThe omelet with asparagus and a classic spring dish, season in which these vegetables grow naturally and can be served as an appetizer, cut into small squares, or as a main dish in portions plentiful. Asparagus omelette can be considered a rustic dish and can be prepared well in advance, because like any omelet, and great if cold, for this and suitable for picnics and outdoor dining. Ingredients Asparagus not very large 800 g Butter 40 g chopped chives (or parsley) 1 tablespoon extra virgin olive oil 3 tablespoons grated Parmesan cheese 3 tablespoons ground pepper to taste Salt to taste 1 small leek scamorza cheese (provolone) 150 g Smoked Eggs 6 Prepare For prepare an omelette with asparagus started washing the asparagus, remove them and the white part of the stem harder (1) (click here to see how). Then tie them together in bundles and boil (approx. 15 minutes) by placing them standing in salt water into a pot narrow and high where they can escape only the tips (which is bake with steam). When they are cooked, drain and cut into small pieces (2). Now clean the leek, raising the tough outer leaves, wash and cut into thin slices (3), which adagerete in a pan in which you have melted butter. Wilt the leeks, then add salt and pepper and add the asparagus into small pieces, cook together for a few minutes, until the asparagus will no longer lose the cooking water. At this point salt (4), then turn off the heat and let cool vegetables. In a bowl, beat the eggs, add the pepper (5), grated cheese (6), the vegetables warm, the diced smoked cheese, and chives (or parsley) (7), mix well the between their ingredients. In a pan, put oil and heat, then add the egg mixture and cook the frittata for 2-3 minutes on high heat but not high (8), then place a lid on the pan and lower the heat slightly in so that even the interior of the omelette is cooked evenly. When the sides of the omelet begin to become golden brown, turn it helping with the cover (9), do also brown the other surface of the pancake and then slide it on to a serving dish. Serve immediately dividing it into wedges.

The omelet with asparagus and a classic spring dish, season in which these vegetables grow naturally and can be served as an appetizer, cut into small squares, or as a main dish in portions plentiful. Asparagus omelette can be considered a rustic dish and can be prepared well in advance, because like any omelet, and great if cold, for this and suitable for picnics and outdoor dining. Ingredients Asparagus not very large 800 g Butter 40 g chopped chives (or parsley) 1 tablespoon extra virgin olive oil 3 tablespoons grated Parmesan cheese 3 tablespoons ground pepper to taste Salt to taste 1 small leek scamorza cheese (provolone) 150 g Smoked Eggs 6 Prepare For prepare an omelette with asparagus started washing the asparagus, remove them and the white part of the stem harder (1) (click here to see how). Then tie them together in bundles and boil (approx. 15 minutes) by placing them standing in salt water into a pot narrow and high where they can escape only the tips (which is bake with steam). When they are cooked, drain and cut into small pieces (2). Now clean the leek, raising the tough outer leaves, wash and cut into thin slices (3), which adagerete in a pan in which you have melted butter. Wilt the leeks, then add salt and pepper and add the asparagus into small pieces, cook together for a few minutes, until the asparagus will no longer lose the cooking water. At this point salt (4), then turn off the heat and let cool vegetables. In a bowl, beat the eggs, add the pepper (5), grated cheese (6), the vegetables warm, the diced smoked cheese, and chives (or parsley) (7), mix well the between their ingredients. In a pan, put oil and heat, then add the egg mixture and cook the frittata for 2-3 minutes on high heat but not high (8), then place a lid on the pan and lower the heat slightly in so that even the interior of the omelette is cooked evenly. When the sides of the omelet begin to become golden brown, turn it helping with the cover (9), do also brown the other surface of the pancake and then slide it on to a serving dish. Serve immediately dividing it into wedges.