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 »

 

Omelette with artichokes, mushrooms and bacon

Omelette with artichokes, mushrooms and baconThe omelet with artichokes, mushrooms and bacon and a delicious omelet made with mushrooms or mushrooms and artichokes sautéed with parsley and garlic and is seasoned with tasty cubes of bacon. The omelet with artichokes, mushrooms and bacon and a very rich and tasty recipe that can be served as a main course, accompanied by a nice green salad with tomatoes, or cut into cubes and served as an aperitif or a buffet. Ingredients 1 clove of garlic or mushrooms porcini mushrooms Artichokes 5 200 g milk 3 tbsp Lemon one extra virgin olive oil 2 tablespoons diced smoked bacon 60 gr 30 gr grated Parmesan cheese Pepper to taste 1 tablespoon chopped parsley Salt to taste Eggs 6 PreparazionePer prepare the omelette artichokes, mushrooms and bacon started cleaning the artichokes with the process of watching the video cooking school here, you must use only the hearts and stems (1). Clean the mushrooms as per the procedure found by clicking here and cut them into small pieces. Cut the artichoke hearts into thin slices (2) and stems into small pieces and store them in acidulated water to prevent blackening. Then heated the oil in a frying pan and add the chopped garlic, sauté the garlic and add the bacon (3), rinsed and drained artichokes and mushrooms into small pieces (4). Blow up everything to taste, add the chopped parsley (5) and season with salt and pepper. Cook for 10 minutes. Meanwhile, in a bowl, beat the 6 eggs with a fork, add the grated Parmesan cheese (6) and milk and stir to combine ingredients. When the vegetables are cooked, pour the mixture into the pan (7), stir once to mix the eggs and vegetables (8) and left to coagulate the omelette. Turn it when the bottom will be done with the help of a lid and cook the other side. We have chosen to serve the omelet with artichokes, mushrooms and bacon as an appetizer, cutting it into squares (9).

The omelet with artichokes, mushrooms and bacon and a delicious omelet made with mushrooms or mushrooms and artichokes sautéed with parsley and garlic and is seasoned with tasty cubes of bacon. The omelet with artichokes, mushrooms and bacon and a very rich and tasty recipe that can be served as a main course, accompanied by a nice green salad with tomatoes, or cut into cubes and served as an aperitif or a buffet. Ingredients 1 clove of garlic or mushrooms porcini mushrooms Artichokes 5 200 g milk 3 tbsp Lemon one extra virgin olive oil 2 tablespoons diced smoked bacon 60 gr 30 gr grated Parmesan cheese Pepper to taste 1 tablespoon chopped parsley Salt to taste Eggs 6 PreparazionePer prepare the omelette artichokes, mushrooms and bacon started cleaning the artichokes with the process of watching the video cooking school here, you must use only the hearts and stems (1). Clean the mushrooms as per the procedure found by clicking here and cut them into small pieces. Cut the artichoke hearts into thin slices (2) and stems into small pieces and store them in acidulated water to prevent blackening. Then heated the oil in a frying pan and add the chopped garlic, sauté the garlic and add the bacon (3), rinsed and drained artichokes and mushrooms into small pieces (4). Blow up everything to taste, add the chopped parsley (5) and season with salt and pepper. Cook for 10 minutes. Meanwhile, in a bowl, beat the 6 eggs with a fork, add the grated Parmesan cheese (6) and milk and stir to combine ingredients. When the vegetables are cooked, pour the mixture into the pan (7), stir once to mix the eggs and vegetables (8) and left to coagulate the omelette. Turn it when the bottom will be done with the help of a lid and cook the other side. We have chosen to serve the omelet with artichokes, mushrooms and bacon as an appetizer, cutting it into squares (9).