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 ricotta and spinach

Baked frittata with ricotta and spinachThe omelet baked with ricotta and spinach and a dish very rich and substantial at the same time and an appetizer that can be prepared in advance and served in small Slices in a buffet. This idea of the omelet with spinach and ricotta combines the slightly bitter taste of spinach with the soft ricotta lightens the same preparation. For the omelette Emmentaler butter to taste 100 gr grated Grana Padano cheese 3 tablespoons olive oil 3 tablespoons bread crumbs to taste Pepper to taste 1 leek fresh ricotta 250 g Salt to taste Fresh spinach 400 gr medium eggs 5 Preparation Thinly slice the leek, after having removed the first leaves and elimimando the greenest part of the stem, heat three tablespoons of oil in a pan and then fry the leek (1), wash the spinach well and remove the larger stems, then drain and add to the leek (2), raise heat and cook for a few minutes. Beat the eggs with salt and pepper (3) to taste, add fresh ricotta cheese (4) and beat again, then add the grated parmesan cheese (5) and Emmenthal cheese (6), and beat again. Squeeze well the spinach and leek (7) and chop with a knife (8). Butter a mold and sprinkle with breadcrumbs round 23cm (9) (also a hinge), add the spinach to the mixture (10) then pour it into the mold (11), passed in a hot oven at 180 degrees and cook for at least 30-40 minutes, the omelet will be ready when it starts to come off well from the edges of the mold and the interior will not be creamier (12).

join the fresh ricotta (4) and beat again, then add the grated parmesan cheese (5) and Emmenthal cheese (6), and beat again. Squeeze well the spinach and leek (7) and chop with a knife (8). Butter a mold and sprinkle with breadcrumbs round 23cm (9) (also a hinge), add the spinach to the mixture (10) then pour it into the mold (11), passed in a hot oven at 180 degrees and cook for at least 30-40 minutes, the omelet will be ready when it starts to come off well from the edges of the mold and the interior will not be creamier (12).