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 »
Omelet with onions
The omelet with onions and a classic Italian cuisine in general, a dish that goes perfectly with a light salad and can be eaten as soon as it is done at room temperature. The omelet with onions and really simple to make and can be prepared by those who are just starting out but curious to get close to the kitchen. For the omelette red onion 400 gr Marjoram to taste 3 tablespoons extra-virgin olive oil Salt to taste Pepper to taste 6 medium eggs Preparation Peel the onions and cut in half the length (1); yet cut into slices and let them dry in a pan with extra virgin olive oil (2), first on high heat and after about 4 minutes over medium heat until they are very soft but not cooked defeats; adjust them with salt. In the meantime, beat the eggs with salt, pepper and marjoram (3) to taste. Once the onions are well cooked but still whole, pour the beaten eggs directly into the pan (4-5) and cook about 4 minutes on low heat and cover, and when you will result undercooked and fit, turn it helping with the cover and then making it again slip into the pan, and cook for a couple of minutes (6).
Peel the onions and cut in half the length (1); yet cut into slices and let them dry in a pan with extra virgin olive oil (2), first on high heat and after about 4 minutes over high heat until very soft are cooked but not undone; adjust them with salt. In the meantime, beat the eggs with salt, pepper and marjoram (3) to taste. Once the onions are well cooked but still whole, pour the beaten eggs directly into the pan (4-5) and cook about 4 minutes on low heat and cover, and when you will result undercooked and fit, turn it helping with the cover and then making it again slip into the pan, and cook for a couple of minutes (6).
