Tag: eggs

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Muffin omelette with asparagus

frittata muffin asparagi

Hola! how did you spent the weekend! Our weekend was very well, especially in a beautiful place and the weather was beautiful! With this sun and the hot taste of the sea guys!!

Here I am again with muffin omelette! I know that if I do a weekly column, I would have to put thousands. Here’s another idea, I also liked the fact that they blend the asparagus and the color they had! soooo tasty!

Muffin omelet with asparagus
 
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Muffin omelet with asparagus, savory muffins taste of asparagus
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 eggs
  • 1 egg white
  • 40 g of grated cheese
  • half a bunch of asparagus
  • 1 shallot
  • 1 clove of garlic
  • a little milk
  • extra virgin olive oil
Preparazione
  1. Clean and cut the asparagus into pieces by removing the final hard.
  2. Sauté the shallot and garlic clove, cut into small pieces.
  3. Add the asparagus and cook about twenty minutes.
  4. Transfer to a blender with a dash of milk
  5. Beat with a whisk the eggs with the egg white and cheese, season with salt.
  6. Put a little of the beaten eggs in the cups of the muffin alternating with a bit of asparagus.
  7. Bake at 200 ° C for 20 minutes.

Good week to everybody!

frittata muffin asparagi photo 4 Muffin omelet with asparagus photo3 Muffin omelet with asparagus photo2 Muffin omelet with asparagus

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Salty muffin with zucchini flower

Salty muffin with zucchini flower, good and beautiful receipe!

Salty muffin with zucchini flower
 
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Salty muffin with zucchini flower, good and beautiful in dish
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 6
Ingredienti
  • 4 eggs
  • 40 g parmesan cheese
  • 5-6 zucchini flowers
  • salt to taste
  • parsley enough
  • milk as needed
  • 1 clove of garlic
  • extra virgin olive oil to taste
Preparazione
  1. Separate flowers from zucchini
  2. wash them under running water and deprive them of the petiole
  3. Cut into slices zucchini flowers
  4. In a skillet cook with a little oil and garlic zucchini for 15 minutes
  5. The last 5 minutes add the flowers, leaving someone to put on the stencil.
  6. Blend mixture with a little milk and keep aside
  7. In a bowl beat the eggs with the Parmesan cheese and a pinch of salt
  8. Add mixture of zucchini flowers and parsley smoothie
  9. Put into buttered muffin tins
  10. Bake in the oven for 15 minutes at 200 ° C

 

Salty muffin with zucchini flower Salty muffin with zucchini flower photo 4 Salty muffin with zucchini flower photo 3 Salty muffin with zucchini flower photo 2

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Omelette with muffin form

Have you spent good April 25? We had an usual day weekly.

This is a simply and curious idea to present the omelette, which is selling like hotcakes even with children, then it is baked so healthy.

More than a recipe (since everybody do it) is simply an idea .. here’s the omelet muffin version:

Omelette with muffin form
 
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Omelette with muggin form, a alternative form to the usual omelette
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 6
Ingredienti
  • 3 eggs
  • 2 egg whites
  • 50 g of cheese
  • salt to taste
  • parsley to taste
  • pepper
Preparazione
  1. Beat the eggs with egg whites
  2. add cheese
  3. Season with salt and sprinkle with parsley
  4. Bake at 200 ° c for 15 mins
  5. Serve sprinkled with pepper
Note
You can pick whatever you want, insert vegetables, ham, cheese etc. ....

 

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Artichokes with beaten eggs

We are in the season of artichokes, to be honest, nI’m not crazy, but they are very versatile in the kitchen, and you can invent enough, and since I was also honored to have a lot of fresh eggs from the hen proliferates here it is, Artichokes with beaten eggs:

Artichokes with beaten eggs
 
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Artichokes with beaten eggs, an alternative way to cook artichokes
Autore:
Ricetta: second course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 Roman artichokes (violets)
  • 2 eggs
  • 40 g of cheese
  • enough breadcrumbs
  • extra virgin olive oil
  • parsley
  • salt to taste
Preparazione
  1. Clean the artichokes by cutting the stem, the outer part, and the toes.
  2. Open them up a bit and clean the beard.
  3. Blanch them in salted water for 15 minutes.
  4. Meanwhile, beat the eggs the cheese, a little salt and parsley.
  5. Grease a baking sheet, arrange the artichokes removing water, they tend to be open, tie them with string.
  6. Put the egg mixture in the center, sprinkle with cheese and breadcrumbs and inform for 20 minutes at 180 ° C until they form a nice crust.

 

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Bread ball with cheese surprise

Bread ball with cheese surprise

The receipe of today is born by chance, by the fact that I had advanced some grated  bread. I’m a bit inspired  to “Giorgione and kitchen garden”, a program of Gambero Rosso which I love! Maybe because it looks a bit like my kitchen, rich in vegetables, homemade and no frills. He is a very strong character, with his belly, his overalls who never gives up and his trays that remember those tose one my grandmother used! Hi.hi.hi. .. also my daughter loves him. One day he cooked breadballs  but a little different from what I propose today, a bit more complex.

Not throw anything away, here are these balls of bread with cheese surprise super tasty and delicious:

Bread ball with cheese surprise
 
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Bread ball with cheese surprise , meatballs at home simple and easy that everyone likes
Autore:
Ricetta: Second course
Cucina: Italian
Ingredienti
For about 6 little bread balls :
  • 100 g of bread crumbs
  • 2 eggs
  • 60 g of grated cheese
  • 6 cubes of flavorful hard cheeses to taste (for me asiago)
  • marjoram to taste
  • parsley
  • salt as necessary
  • salt to taste
  • olive oil or virgin
  • enough flour
Preparazione
  1. In a bowl combine the bread crumbs eggs, grated cheese, parsley, marjoram.
  2. Season with salt and a form an homogeneous mixture.
  3. Take a bit of dough, roll into balls and place in the center a cube of cheddar cheese.
  4. Close properly and pass the ball in the flour
  5. Cook in a skillet with olive oil when this one comes to temperature.
  6. Cook 5 minutes turning them.
  7. Serve piping hot

Byebye to everyone and good appetite

Bread ball with cheese surprise image 1 Bread ball with cheese surprise image 2

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Friedcakes with chocolate drops

Friedcakes with chocolate drops close

Here they are again … then for a while ‘ I say enough , too many are bad !

This time I took an old recipe that my husband had put on the official website of donnaecasa.it, arranging it a little: Friedcakes with chocolate drops

5.0 from 1 reviews
Friedcakes with chocolate drops
 
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Fried cakes with chocolate drops, a special dessert for carnival
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 300 g of flour type 00
  • 150 ml of milk
  • 2 eggs
  • 100 g of sugar
  • 50 g of butter
  • grated zest of 1 lemon
  • 1 tablespoon rum
  • 100 g of chocolate drops
  • oil for frying as much as necessary
  • half a bag of baking powder
Preparazione
  1. Heat the oil and bring it to temperature.
  2. Meanwhile, in a bowl combine the flour, baking powder and sugar, add the eggs, the melted butter, a tablespoon of rum and grated rind of 1 lemon.
  3. Then add the milk and mix until it forms a sticky dough.
  4. Joining finally the chocolate drops
  5. When the oil has come to temperature, take spoonfuls of the mixture and soak them in oil. In a short time will swell.
  6. Turn them when they are beautiful and colorful remove and drain on paper towels.
  7. Dip in granulated sugar while still hot.

Have a good week!

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Omelette with turnip tops

Omelet with turnip tops

Ciaooo! How are you getting? Here it’s always raining … uff!

Talking about food, today I cooked a receipe of my mom’s family: The omelette with turnip greens.

My grandmother, in Abruzzo, often made ​​this and It was often cooked by my aunts  now. My grandmother had lots of peaks that grew in the garden. I remember my aunt told me that she always put it in the middle of the sandwich and eat at lunch in the factory, when she still lived in Torino di Sangro, the birthplace of my mother.

A simple omelette, full of flavor and memories:

Omelet with turnip tops
 
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Omelet with turnip tops recipe from family tradition. Handed down from mother Abruzzo
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 5 eggs
  • 1 bunch of turnip tops
  • 60 g of grated cheese
  • parsley as much as necessary
  • salt as much as necessary
  • extra virgin olive oil
  • 1 clove of garlic
Preparazione
  1. Wash the tops and remove the outer leaves.
  2. Cut them into pieces.
  3. In a pan fry with a little oil a clove of garlic
  4. Combine the tops, a little salt and cook for a half hour, adding water if necessary.
  5. Beat the eggs with the cheese, parsley and a pinch of salt, pour the mixture over the vegetables and cook for 5 minutes, then flip it over and cook another 5
  6. minutes on the other side.

Well … how my aunt did, I put it  a slice a sandwich in the sandwitch.

Omelet with turnip tops 1 Omelet with turnip tops 2 Omelet with turnip tops 3

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Savory Crampets with potatoes peel

Savory pancakes with potato peel

Today’s recipe is a little full of carnival, as we make the Crampets. These  are a little different, first of all because they are with salt and potato peel.

I know that the web revolves recipes with potato peel, but that one could use in the kitchen know long. One day a few years ago, entering the house of my mother-in-law at lunchtime, I see her  handling these peels asked her “Do you cook it”??? She had just fried like potato chips, today I propose in the batter: Savory pancakes with potatoes peel

Savory pancakes with potatoes peel
 
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Savory pancakes with peel potatoes, a side dish or appetizer for the poor that is enjoyed by all
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Peel 5 medium potatoes
  • 1 egg
  • 6 tablespoons of flour
  • milk as much as necessary
  • a pinch of salt
  • nutmeg as much as necessary
  • olive oil
Preparazione
  1. Wash thoroughly with baking potatoes, peel the skin leaving a little thick, so that there is still a bit of potato attached.
  2. Prepare the batter with egg and flour, adding a little milk at a time until you have a compound rather dense.
  3. Add salt a little and add a pinch of nutmeg.
  4. Heat a little olive oil, dip the peels in the batter and place in pan. Turn over after two minutes and drain them when they become beautiful red.
  5. Add salt to taste and eat them hot immediately

The portion is for 4 people, but if you’re fond of two fairies out! ciaoooooo

Savory pancakes with potato peel 1 Savory pancakes with potato peel 2 Savory pancakes with potato peel 3

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The mascarpone cream

How to prepare the mascarpone cream, it’s tasty, excellent for garnish and drench sweet soft paste.
Normally used in the tiramisu preparation, Italian typical sweet with coffee and cookies, or to accompany the Pandora during Christmas.

The mascarpone cream
 
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The mascarpone cream, a delicious cream to use in various recipes, but in particular for the tiramisu and to enrich the sweets of the Christmas holidays
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 300 g. mascarpone
  • 3 eggs
  • 100 g. sugar (6 tablespoons)
  • salt
  • 1 tablespoo of marsala (optional if you want)
Preparazione
  1. Separate the egg yolks from the egg whites.
  2. Mix the egg yolks with the sugar until mixture is smooth.
  3. Whip the egg white until stiff.
  4. Add a pinch of salt to the egg whites and stirring from the bottom up stir in the sugar and egg yolks.
  5. Always stirring constantly, add mascarpone little by little until you get a soft cream and tasty.
Note
A pleasure to add a spoonful of dessert wine or marsala cream to enhance flavor

 

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Beat the egg whites until stiff

Classical method to beat the egg whites until stiff

Beat the egg whites until stiff
 
Stampa
classical method to beat the egg whites until stiff
Autore:
Cucina: Italian
Ingredienti
  • 4 egg whites
  • salt
Preparazione
  1. Put the egg whites in a bowl.
  2. Add a pinch of salt.
  3. Whip the eggs with a whisk
  4. You will see the egg grow by taking a spongy texture.
Note
If you use the electric whisk is recommended to use a tall container to avoid splashing.
If you mount the egg whites by hand, use a large container with rounded bottom.

In the recipes, the egg whites should be incorporated with the other ingredients, stirring from top to bottom.

Classical method to beat the egg whites until stiff