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The omelet is always a great solution for a hearty breakfast.
And because we like muffins so much, we thought of breaking the 'rules' and using their shapes to make a prosciutto omelette, which we pampered ourselves with one of these mornings.
- 4 eggs
- 4 tablespoons milk
- 6 slices of ham
- 2 sprigs of green onion
- 6 olives
- 2 cherry tomatoes
- a handful of diced cheese
- 1/4 teaspoon freshly chopped fresh / dried parsley
- salt and pepper
Preparation time: less than 60 minutes
RECIPE PREPARATION Omelette with prosciutto:
1. Mix the eggs with the milk. Beat well with the cheese, add the cheese, salt and pepper.
2. Chop the onion and olives, then put them over the eggs.
3. In a tray of muffins we put a slice of prosciutto, trying not to leave uncovered space (something we did not do too well :)).
4. We take a polish and carefully fill the forms.
5. Place a slice of tomato on top and place the tray in the preheated oven for about 20-25 minutes.
Preheat the oven to 180 & degC. Wallpaper with butter and baking paper or non-stick spray a 38 * 27cm tray. Mix eggs with grated cheese, salt, pepper, herbs. Pour the composition into the pan and bake for 10-15 minutes or until the omelet is well bound and slightly golden.
We turn it over on a plate, cover it with plastic food foil and let it cool for 5 minutes. Place the cheese slices, then the ham slices and roll as tight as we can. Wrap the roll in foil and let it cool for 10 minutes.
Useful tips for the Rolled Omelette recipe:
- You can prepare it in the evening and have it at hand in the morning, not only for breakfast, but also for lunch in the office casserole or the little one's package for school
- You can add to the mixture of eggs and diced cheese, sauteed spinach, pan-fried vegetables
- For the filling you can use slices of cheese and slices of ham type prosciutto. But you can use cream cheese, smoked salmon, bellows cheese, very thinly sliced salami, leftover chicken from yesterday's dinner.
Dinner - arugula salad and cherry tomatoes with prosciutto and melon
Arugula and cherry tomato salad with prosciutto and melon, topped with grated Parmesan cheese and olive oil - ideal for dinner.
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We love chocolate and think it is welcome in any dessert, and the chocolate icing is the perfect coating for any cake & # 8230
The Foodtastic team has gathered passion and comes from the same background, much more serious, but just as creative: web design, graphic design and branding.
After long hours of programming, all we want is a delicious meal that will pamper us visually, but most importantly: fast.
And because we keep struggling to find the perfect balance between all this, we thought that our culinary adventure could turn into a beautiful project: Foodtastic Team.
Asparagus & # 8211 simple recipes with asparagus. Asparagus price and benefits. Asparagus appetizer wrapped in prosciutto or baked bacon. Baked asparagus.
Asparagus is not very popular in Moldova, this is due to the fact that people do not know how many benefits it has. I will tell you what are the most important properties of asparagus and how to cook one elegant and tasty asparagus appetizer in prosciutto or baked bacon. You can prepare it quickly when you have guests or when you want an asparagus snack.
Try the asparagus recipe with baked prosciutto. It is prepared in max 15 minutes and is very tasty. This is an appetizer that is consumed hot for a maximum of 20 minutes before being served because the prosciutto crust must remain crispy.
Prosciutto is the Italian word for "ham". It is derived from the Latin "perexsiccatus", which gave rise in modern Italian to the verb "prosciugare", meaning "to dry thoroughly, carefully". The full name comes from the process itself: pro, which means "before", and exsuctus, which means "extraction".
Produced in dozens of regional varieties, the most popular Italian dry ham is found in the northern area near the city of Parma. In Italy there are several types of traditional ham such as: Prosciutto di Parma, Prosciutto di San Daniele, Prosciutto di Modena,
Prosciutto Toscano, Prosciutto Veneto Berico-Euganeo, etc.
Prosciutto is obtained from raw pork leg (usually domestic, but there is also from wild boar) and then it is called prosciutto crudo or cooked and then it is called prosciutto cotto.
"There are only three ingredients in prosciutto: pork, sea salt and the weather", boast the producers from the Italian Peninsula.
Prosciutto it is delicious as a snack and appetizer, but it is recommended that the slices be cut extremely thin so that it can be enjoyed. At the same time, it can be used as a topping for the pizza. In the Italy, the peninsulars consume, among others, "prosciutto crudo con melone", ie "prosciutto cu melon".
Frittata - fluffy Italian omelet
There are so many ways to make scrambled eggs, everyone has a favorite recipe. Simple or with vegetables, fluffy or crunchy, with or without cheese - every international cuisine has a well-known omelet recipe.
Today we present the most popular version in Italy, a fluffy omelette, whose key ingredient is liquid cream. You can prepare the simple version or you can add fresh vegetables, bacon, cheese, whatever you like. Imagination is the limit.
- 2 eggs
- olive oil
- liquid cream
- fresh vegetables
Break the eggs in a bowl and preheat the oven to 190 degrees.
Beat the eggs with a whisk, a pinch of salt, a little olive oil and a few tablespoons of liquid cream. Stir until air bubbles begin to form. This is the secret to making the omelet fluffy and airy.
Next, you can leave it simple or add any kind of vegetables you like, bacon, cheese, etc. To fry the omelet, you need a bowl that you can later put in the oven.
Put a little olive oil and put the mixture in the bowl, on the flame from the stove first. When the omelet starts to brown on the edges and bottom, you can put it in the oven on high heat for 6-7 minutes.
The omelet will swell and be fluffy and airy. Serve with fresh tomatoes, toast or in any other combination you like.
Salad with melon and prosciutto
In the hot season, quick and easy recipes are always welcome. No one wants to sit in front of an oven or stove for hours to cook some kind of food, so salads are our best friends.
Beyond the classic salads, which everyone knows, there are also a lot of sophisticated salad recipes, food combinations that you wouldn't normally make and that not everyone likes.
For example, fruit salads, such as this melon salad that we propose today. It is not a fruit salad, but it combines sweet and salty taste and is a mix of flavors and textures that are worth trying. It is the kind of preparation that is very simple to make, but that seems sophisticated and that impresses your guests, precisely because of the unexpected combinations.
- 500 g cherry tomatoes
- 1/2 melon
- 150 g ham
- fresh mint
- 1 hand nuts
- 2 teaspoons balsamic vinegar
- 3 teaspoons olive oil
- 1 teaspoon honey
Wash the cherry tomatoes and cut them in half. Cut the melons into cubes, about the same size as the tomatoes.
Place the prosciutto slices on a flat plate and place the tomatoes, melons, walnuts and finely chopped mint on top.
For dressing, mix well a little salt, pepper, olive oil, vinegar (you can also use lemon juice) and honey. Pour everything over the salad and serve with toast or croutons.
Recipe of the day: Hot snacks with prosciutto
Hot snacks with ham din: persimmon, ham, fresh cheese, sage, balsamic vinegar.
Hot snacks with ham
- 2 khaki
- slices of ham
- fresh cheese
- 2 sage leaves, chopped
- balsamic vinegar
Method of preparation:
Prepare all the ingredients.
Chop the sage and cheese and mix to blend. Khaki is happy.
In each slice of prosciutto add a slice of persimmon, sprinkle with cheese and wrap. Sprinkle with balsamic vinegar.
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