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 »


Baked frittata with chickpeas

Baked frittata with chickpeas The omelet baked with chickpeas and a main course that can become a tasty appetizer if served in slices. The omelet baked with chickpeas and an omelet light and rich in vegetables, which can also be prepared in advance and served at room temperature. The omelet baked with chickpeas and a great recipe to recycle leftover vegetables and prepare a dish rich and substantial. Ingredients Chickpeas, canned pre-cooked, drained 250 g red onions 70 gr 70 gr oil Pepper to taste fresh red chili half average frozen peas 150 g tomatoes 180 gr chopped parsley 3 tablespoons fresh ricotta 150 g Salt to taste Fennel seeds 1 teaspoon thyme 3 eggs 8 tufts Preparation To make the omelet baked with chickpeas started preparing all the ingredients: peeled and chopped onion (1), wash the tomatoes and cut into cubes (2), then finely chop the parsley, thyme and half fresh red chilli ( about one teaspoon) (3). Put in the onion with three tablespoons of extra virgin olive oil (4) and, when it will be browned, add a teaspoon of fennel seeds (5), the crushed red pepper (6), chickpeas (7), extracts from the box, rinsed in water and drained, peas, in the meantime you did thaw, (8) and finally the tomato (9). Let it cook on medium heat for 10 minutes. Beat the eggs with the aid of a hose (10), so join the ricotta (11), thyme (12), parsley (13) and mix all the ingredients. When they are cooked vegetables add to the egg mixture and stir well to (14). Wash a sheet of baking paper under running water to make it more malleable (15), then squeeze it well and place it in a baking dish with a diameter of 28 cm (16), pour in the egg mixture and vegetables and bake everything at 190 ° for 60 minutes, in a ventilated oven (17). The omelet baked with chickpeas and ready (18), serve at room temperature, cut into slices or squares.