For the recipe of carnival pebbles with pebbles, put the flour in a bowl, mixed with the yeast, sugar and a pinch of salt. Add the eggs and the lard. Mix everything. Perfume with half a glass of liqueur.
Dilute with half a glass of wine. Heat plenty of oil in the frying pan. Lower the dough into spoons, making balls the size of a large walnut.
Keep the pancakes warm as soon as they are ready. Sprinkle them abundantly with icingsugar and serve hot.
Omelet: it's not that easy to make! A chef from La Cucina Italiana challenges an editor: will he be able to prepare the omelette by listening only to the indications of the chef, but without looking at him (and without making him angry)?
The preparation of a perfect omelet it can hide pitfalls that only an expert cook can help us solve.
Davide Negri, chef and teacher at La Scuola de La Cucina Italiana, arrived in the kitchen for a special lesson, ready to show the rules, i technical steps he most common mistakes that can occur in the preparation of the dish. The challenge? Our web editor Alessandro Pirollo he tried to prepare the mushroom and ham omelette, accompanied only by the chef's voice, but without being able to watch it. The most critical moment? The chef's movement to roll it …
Watch the video on our YouTube channel to find out how it turned out.
You too can try to follow our chef step by step and learn the recipe for prepare omelettes in a workmanlike manner. The ingredients you will need are: eggs, milk, butter, ham, champignon mushrooms, salt and pepper. The tools instead, a bowl, a pan, a knife, a whisk and a spatula are needed. Ready? Yes chef!
Below, don't miss ours recipes of omelets to experiment with many other ingredients and combinations!
Clean the cabbage by removing the outer ruined leaves and the central core, then cut it into strips and wash it well.
Brown the garlic and hot pepper with a little oil in a large pan, then add the savoy cabbage, flavor it briefly and season with salt and pepper. Then add a little water, cover with a lid and simmer for 10-15 minutes.
In the meantime, cook the pasta and drain it al dente, then remove the garlic and chilli pepper, add the pasta to the pan together with the grated scamorza cheese and a little cooking water and stir well.
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