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Chicken in beer with onions and bacon

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Chicken cream

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Chicken Fricassee

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Frittata with beard friar

Frittata with beard friarYou know: the omelets are the fastest way to recycle and flavorful ingredients that are waiting to be eaten in our fridge. The omelet that we propose in this recipe, however, has a very unusual ingredient and perhaps little known, that in the spring appears on the market stalls and supermarkets. We are talking about the monk's beard, un'erbetta tender and tasty, very versatile in the kitchen, also called agretto. The omelette's beard friar and a delicious way to use the monk's beard that can be combined with many other ingredients. In the recipe that we present the beard of a monk and was united with bacon, Parmesan cheese and salt to the first mix that makes this a really tasty omelette. In addition, the beard of a monk to give a robust full-bodied and tasty omelet that will surprise you for its goodness. The great thing about this recipe and ingredients that you can change at will by choosing what you have in your refrigerator you will see that even children will like a lot! Ingredients 250 gr Beard friar to clean olive oil 6 tablespoons Parmesan cheese 30 gr 200 gr Primosale Pepper to taste Salt to taste 6 large eggs 50 gr Speck Preparation Clean the beard of Brother (click here to see how to do), and then bring it to boil a pot with salted water for about ten minutes. Drain well, place it on a cutting board and cut into pieces coarsely (1), leaving the wires still rather long; then chopped speck (2) and reduce the primosale in puttosto large pieces (3) in such a way that even after cooking will feel in the mouth texture of this delicate cheese. In a bowl, beat the eggs, add the beard of Brother (4) parmesan cheese (5), primosale (6), speck, and then add salt and pepper to taste and mix all the ingredients with the help of a fork. Put the oil in a pan and let it heat, when it will be hot, pour the mixture (7), cover with a lid, cook for about ten minutes kelp medium low and then, with the aid of the lid, turn the omelette, inverting and sliding it back into the pan: cook for another 5 minutes without a lid on the other (8-9). Cut the omelette with sliced monk's beard, if you decide to serve it as a main course or main course, or in cubes if the omelet beard monk you'll need to enrich the buffet for a drink with friends.

You know: the omelets are the fastest way to recycle and flavorful ingredients that are waiting to be eaten in our fridge. The omelet that we propose in this recipe, however, has a very unusual ingredient and perhaps little known, that in the spring appears on the market stalls and supermarkets. We are talking about the monk's beard, un'erbetta tender and tasty, very versatile in the kitchen, also called agretto. The omelette's beard friar and a delicious way to use the monk's beard that can be combined with many other ingredients. In the recipe that we present the beard of a monk and was united with bacon, Parmesan cheese and salt to the first mix that makes this a really tasty omelette. In addition, the beard of a monk to give a robust full-bodied and tasty omelet that will surprise you for its goodness. The great thing about this recipe and ingredients that you can change at will by choosing what you have in your refrigerator you will see that even children will like a lot! Ingredients 250 gr Beard friar to clean olive oil 6 tablespoons Parmesan cheese 30 gr 200 gr Primosale Pepper to taste Salt to taste 6 large eggs 50 gr Speck Preparation Clean the beard of Brother (click here to see how to do), and then bring it to boil a pot with salted water for about ten minutes. Drain well, place it on a cutting board and cut into pieces coarsely (1), leaving the wires still rather long; then chopped speck (2) and reduce the primosale in puttosto large pieces (3) in such a way that even after cooking will feel in the mouth texture of this delicate cheese. In a bowl, beat the eggs, add the beard of Brother (4) parmesan cheese (5), primosale (6), speck, and then add salt and pepper to taste and mix all the ingredients with the help of a fork. Put the oil in a pan and let it heat, when it will be hot, pour the mixture (7), cover with a lid, cook for about ten minutes kelp medium low and then, with the aid of the lid, turn the omelette, inverting and sliding it back into the pan: cook for another 5 minutes without a lid on the other (8-9). Cut the omelette with sliced monk's beard, if you decide to serve it as a main course or main course, or in cubes if the omelet beard monk you'll need to enrich the buffet for a drink with friends.