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 wild asparagus and bacon

Omelette with wild asparagus and bacon

Wild asparagus, used to prepare this delicious omelette, are more subtle and bitter than traditional and flavor and much sharper. To enrich the omelet we added the bacon and grated cheese: a tasty dish that is prepared in a very short time and can serve as an appetizer or snack (cut into small cubes) or hearty main dish. Asparagus Ingredients 500 gr Extra virgin olive oil 5-6 tablespoons grated Parmesan cheese 2 tablespoons grated Pecorino cheese 2 tablespoons ground pepper to taste 1 large pinch salt bacon into small pieces 80 g medium-large eggs 5 Preparation Peel the asparagus (1) cutting the where the stem and still soft (so discarding the woody part), and then wash them. Boil the asparagus by placing them in the basket (2) dell'apposita asparagera with the tips out of the water when they are cooked (about 10 minutes from boiling water) drain them and let them drain well, then cut into pieces (3). Meanwhile, in a bowl, beat the eggs (4) and add the grated cheese (5), the salt, the pepper, the bacon into small pieces (6) and finally the asparagus, cut (7). Mix all ingredients. In a pan, pour 5-6 tablespoons of extra virgin olive oil, let it heat and then add the mixture previously prepared (8) that you will cook on low heat for a few minutes. Now you have to turn the omelet so unless you site very experienced, it will be better that you wear a glove towel to avoid burns in the process. Take a lid slightly larger than the pan you are using, place it on the pan and, holding it firmly pressed on it, turn it around. The pan will have to be flipped, but on top of the omelet that will be placed instead on the cover below. At this point, slide the omelet from the pan cover (9) and continue cooking on the still raw for a few more minutes. Once cooked slide the omelet onto a serving dish and then serve hot.

Wild asparagus, used to prepare this delicious omelette, are more subtle and bitter than traditional and flavor and much sharper. To enrich the omelet we added the bacon and grated cheese: a tasty dish that is prepared in a very short time and can serve as an appetizer or snack (cut into small cubes) or hearty main dish. Asparagus Ingredients 500 gr Extra virgin olive oil 5-6 tablespoons grated Parmesan cheese 2 tablespoons grated Pecorino cheese 2 tablespoons ground pepper to taste 1 large pinch salt bacon into small pieces 80 g medium-large eggs 5 Preparation Peel the asparagus (1) cutting the where the stem and still soft (so discarding the woody part), and then wash them. Boil the asparagus by placing them in the basket (2) dell'apposita asparagera with the tips out of the water when they are cooked (about 10 minutes from boiling water) drain them and let them drain well, then cut into pieces (3). Meanwhile, in a bowl, beat the eggs (4) and add the grated cheese (5), the salt, the pepper, the bacon into small pieces (6) and finally the asparagus, cut (7). Mix all ingredients. In a pan, pour 5-6 tablespoons of extra virgin olive oil, let it heat and then add the mixture previously prepared (8) that you will cook on low heat for a few minutes. Now you have to turn the omelet so unless you site very experienced, it will be better that you wear a glove towel to avoid burns in the process. Take a lid slightly larger than the pan you are using, place it on the pan and, holding it firmly pressed on it, turn it around. The pan will have to be flipped, but on top of the omelet that will be placed instead on the cover below. At this point, slide the omelet from the pan cover (9) and continue cooking on the still raw for a few more minutes. Once cooked slide the omelet onto a serving dish and then serve hot.