Tag: bacon

Recipe Soft-crisp egg with apple and bacon – Italian Cuisine

Have you ever tried making poached egg? Prepare it by following our steps helping you with the photos in the gallery

Ingredients

8 slices of bacon
4 eggs
2 slices of homemade bread
1 red apple
thyme
cider
extra virgin olive oil
peanut oil
salt

Duration: 30 min

Level: Middle

Dose: 4 people

Cut the slices of toasted bread and brown them in a pan with 2 tablespoons of olive oil for 3 minutes, blend with a splash of cider (do not overdo it, otherwise the bread will soak), let it evaporate for a few seconds and turn off.
Cut the sliced apple; toast them in the same pan as the bread with a drizzle of extra virgin olive oil for 1 minute per side.
Keep aside the apple slices and in the same pan brown the bacon for 1-2 minutes per side.
Heat abundant peanut oil in a saucepan. When it is hot, gently dip one egg at a time and fry it (as seen below); drain it on kitchen paper.
Arrange in the plates the pieces of bread, the apple slices and the bacon, lay the fried egg on top, complete with thyme leaves, salt and serve.

Broad beans and bacon pasta: the recipe with fresh legumes – Italian Cuisine

Fava bean and pancetta pasta is a first course that is quick and easy to prepare but full of flavor. The fresh legumes, typical of the spring, bring a unique flavor to the recipe

If during the year to prepare the broad beans and bacon pasta you have to resort to Fava beans frozen, the period included between late April and early May it is the one in which these legumes are harvested fresh and with the maximum taste.

Before talking about the recipe for fava bean and pancetta pasta, it is necessary to tell about it like this legume is among the richest in nutrition and, at the same time, low in fat.

The Fava beansin fact, they contain a lot of water, fibers, proteins, and an almost irrelevant presence of fat: characteristics that make them a low-calorie dish with excellent health benefits. Just think that 100 g of beans bring about 70 calories.

In addition to being light, the beans are also very good and, like peas, Yes marry perfectly with the bacon. So let's find out the recipe for this first course, easy to prepare and full of taste.

Broad beans and bacon pasta: the recipe

Ingredients

To prepare this recipe you will need: 1 kg of fresh broad beans (about 200 g when cleaned), 200 g of pasta of the preferred type, 1/2 onion, 80 g of bacon, grated pecorino cheese, salt, black pepper, extra virgin olive oil .

Method

The first thing to do is carefully peel the beans. You start by cutting the top of the with a knife integument, the coating that covers them. The beans are then blanched for a couple of minutes cooled with cold water. Then just crush them to let out the real legume.

In a no stick pan brown the onions with oil and add the bacon. Cook for a few minutes and pour the cleaned beans, season with salt and pour half a glass of abundant hot water. Cover the pan with a lid and cook for about ten minutes.

Cook the pasta you have chosen and drain it one minute before cooking, it will end up in the pan with the beans to mantecarsi and bind with the other ingredients. If necessary, add a little more cooking water.

When the pasta is cooked, turn off the heat and sprinkle with the grated pecorino cheese and black pepper, mix and serve.

Potatoes in a pan with eggs and bacon – Italian Cuisine

First wash the potatoes well under running water, peel them and cut them into small cubes.

Cut the bacon (or bacon) into cubes and fry it with a drizzle of oil over high heat for a few minutes.
Add the potatoes and brown them for 3-4 minutes, stirring often.
Season with pepper and a little salt and add a little hot water.

When the potatoes are almost completely cooked (do the usual test with the prongs of a fork), prepare dimples, then slide a shelled egg into each dimple.
Just salt the eggs, cover with a lid and cook until the egg white is well cooked.

The pan-fried potatoes with eggs and bacon are ready: add the cheese (you can use cheese to taste: grana, caciocavallo, asiago …) julienne or grated, until they are still hot, and serve.