Omelet with artichokes

OMELET WITH ARTICHOKES

Ingredients

8 medium artichokes or 5 large ones

100 g olive oil

Salt and pepper to taste

5 large eggs

Instructions

Clean the artichokes by removing the outer green leaves.

Underneath them there are white leaves. These leaves have pins at their end.

Cut the end of these leaves and the pins and toss them.

With a knife remove the hard peel all around each artichoke.

Rub each artichoke around with lemon to prevent black coloring.

Cut each artichoke in half and remove their hair from their center.

Cut quartered artichokes as French fries are cut.

Put the oil in a frying pan 26 cm in diameter.

Place the pan over medium heat.

Just warm the oil and put the artichokes into the pan.

Stir the artichokes from time to time.

Cover frying pan with a lid and lower the heat slightly.

Stir occasionally.

Let artichokes to cook and become soft and tender.

When the artichokes are ready, they get a light brown color and a fork penetrates easily into their flesh.

Put the eggs into a bowl and beat them lightly. Add some salt and pepper for taste.

Stir artichokes and pour the beaten eggs over them. Lower even further the heat.

Cover the frying pan with a flat cap.

Let the eggs be cooked on one side.

Turn the pan upside down and the omelet drops on the lid.

Place the omelet turned on the pan.

Let the heat on for 3 more minutes and then turn it off.

Do not remove the omelet from the heat but leave it on it to be cooked thoroughly.

Turamisu dessert

TIRAMISU

Ingredients

3 sachets with 2 g instant cafe (6 g. total Nescafe)

5 large eggs

3 tablespoons brandy three star Metaxa or any other brandy

500 g. cheese Mascarpone

230 g. sugar

1 pack of petit-beurre biscuits (225 g)

Instructions

Separate the yolks of the eggs from the whites.

Put the egg whites in the bowl of the mixer and beat them without sugar to meringue.

At first knock at low speed and then gradually increase the speed.

Once ready the meringue put it in the fridge.

Beat the egg yolks with the sugar for 5 minutes at medium speed.

Stir in yolks 3 sachets of Nescafe and beat them some more minutes.

Add the cheese, the 3 tablespoons of cognac and beat five more minutes, to homogenize the mixture.

Take the meringue off the refrigerator.

With a spoon ladle, take a spoonful of meringue. Put it into the yolks mixture and gently stir from bottom to top.

Continue this way until all the meringue in mixed with the yolks mixture. 

Use a pan with hoop 26 cm in diameter.

Strew a number of cookies within the hoop and create the base of the dessert.
You should not wet with any liquids the biscuits, because they will absorb the fluids of the dessert and will become soft.

Spread evenly half of the cream over the base of the dessert.

Take one by one the remaining cookies and drive them into the cream to form a slight angle.

Spread the remaining cream evenly over the biscuits.

Roll the hoop with plastic wrap and put in the fridge.

The cake must stay a few hours in the refrigerator before serving.

Sprinkle each piece of tiramisu with cocoa just before offering it.

Chicken soup

CHICKEN SOUP

Ingredients

1small chicken 1.5 kg

120 g rice for soup Carolina

1large egg

The juice of 2 lemons

Instructions

Remove the skin of the chicken.

Rinse your chicken very will and put it in a large pot.

Put water in the pot until it covers the chicken and reaches 2 cm above it.

Put the pot over high heat.

Shortly before the water boils, foam forms on the surface of the water.

With a spoon ladle gather the foam and toss it. Foam forms again. Gather it and toss it again.

Add salt to the water to improve the flavor of the meat.

Lower the heat and let the meat boil uncovered for about an hour.

After 1 hour examine if the meat is boiled.

Take a fork and drive it into the flesh of the chicken.

If the fork enters easily into the chicken flesh and if it unsticks from the bones, then it is ready.

If it does not, the meat is uncooked and needs more cooking.

When the meat is boiled and it is soft and tender remove it from the pot and put it on a serving platter.

Sprinkle it slightly with salt. Cover the platter and leave it aside.

Strain the broth of meat and count it.

For each dish of soup you need a big cup of broth.

If you want to prepare only a few plates and the broth of chicken is too much, you can keep the excessive broth in the freezer for another use or you can boil it for some time until it evaporates and reduces.

Put in a pot the broth of the chicken you are going to use.

Put the pot over high heat to boil the broth.

Wash the rice thoroughly and strain it. Add it in the chicken broth and stir.

Lower the heat and let the rice boil until it softens.

Chicken soup with egg and lemon

Squeeze 2 lemons and take their juice.

In a bowl beat the egg with a fork.

Pour in the egg little by little the lemon juice and continue beating with the fork.

Fill a soup ladle with hot broth from the pot.

Pour the hot broth slowly into the egg and lemon and continue beating with the fork,

Repeat the same thing and add two more soup ladles broth into the egg and lemon.

In this way the egg is cooked slowly and dissolves into the soup.

Remove the pot from the heat.

Pour slowly the egg and lemon sauce into the pot and stir.

You can serve the soup and the meat in the same dish or separately in different dishes.

Pour the soup into a soup bowl and place in the middle of the table.

Cut the chicken into portions and put it on a serving platter.

Everyone can serve himself.

In this way everyone gets the part of meat he likes and the quantity of the soup he wants.

   

Chicken soup with lemon and feta cheese

In this variation you put only half of the lemon juice into the soup and add feta cheese into it.

Calculate 20 g feta for each soup plate.

Smash the feta with your fingers into the soup plate and stir it to dissolve.

The taste is better if the soup is hot.