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
The omelet and a classic preparation of eggs simple but at the same time very tasty that can be further enriched with a variety of ingredients infinite. Needless to say, the omelette and preparation versatile because it can be eaten alone at the table or in a sandwich, or to make other preparations. Follow these few simple rules to prepare! Ingredients 4-5 tablespoons extra virgin olive oil Salt to taste Pepper to taste 8 medium eggs Preparation Peel the eggs and place them in a large bowl, then beat them lightly with a fork (no exaggeration) then pepper and salt (1), but only just before you pour them into the pan. Take a pan (preferably nonstick) and place inside the oil that will do well to heat, then add the eggs (2) and cook on low heat (3) for 8-10 minutes, covering the pan with a cover plate (4) and moving it back and forth every now and then to loosen the omelet from the bottom. After the indicated time, turn the omelette: press the lid on the pan and invert both, tenedoli pressed together. Now you will find yourself with an omelette on the cover (5), then put your pan on the stove and let slip the omelette in the pan (6). Cook for a further 8-10 minutes, this time without the lid, then place the omelet on a serving dish and serve immediately.
Cover the pan with a cover plate (4) and moving it back and forth every now and then to loosen the omelet from the bottom. After the indicated time, turn the omelette: press the lid on the pan and invert both, tenedoli pressed together. Now you will find yourself with an omelette on the cover (5), then put your pan on the stove and let slip the omelette in the pan (6). Cook for a further 8-10 minutes, this time without the lid, then place the omelet on a serving dish and serve immediately.
