TIME 
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TYPE 
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Break the eggs into a small bowl. Add the pepper and salt. CONTINUE READING THE RECIPES
For a quick and easy savory snack, here's a tasty idea with the exquisite Cerignola Olives. An original recipe to be made in a short time and for different occasions: aperitifs, birthdays, aperitifs. A simple finger food that will amaze your guests.
INGREDIENTS:
Multi cereal buns
4
Courgettes
100 g
Bella di Cerignola Green olives
120 g
Eggs
4
Sweet pasta filata cheese
100 g
Parmigiano Reggiano
40 g
Shallot
1
Extra virgin olive oil to taste
enough
Salt to taste
enough
Pepper to taste
enough
Bella di Cerignola Green Olives
Bella di Cerignola Green Olives are one of the most popular varieties of table olives. Their appearance is extremely appetising, for both size and colour. With a savoury flavour and a crisp, firm flesh, they are mainly used as an appetiser with cheese, on their own of in aperitifs and cocktails.PREPARATIONS
Wash the courgettes, clean and cut them into cubes. Sauté the shallot in a frying pan with a little oil. Add the courgettes and a pinch of salt and cook for 2-3 minutes.
Beat the eggs with a fork and then combine the Parmesan cheese, the stuffed courgettes and part of the Pitted Bella di Cerignola variety Olives cut into pieces. Salt and pepper the mixture and pass it in a non-stick frying pan with hot oil.
Add the pasta filata cheese cut into cubes and cook the omelette, covering the frying pan with a lid, 3 minutes per side. Place the omelette on a cutting board and divide it into 4 parts. Stuff the buns with the omelette, adding some cheese cubes and pieces of the olives.
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Boil the potatoes and carrots, drain and mash them. CONTINUE READING THE RECIPE
In a low and wide pan place the oil and the minced onion......
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Cut the chicken into pieces, removing all the fat parts......
Clean well and wash the broccoli, the cabbage and the carrots......
Cut the chicken into pieces, removing all the fat parts......
Cut the chicken into pieces, removing all the fat parts......
Cut the chicken into pieces, removing all the fat parts......
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Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......
In a frying pan, brown a clove of garlic with its skin with the extra virgin olive oil......
Finely chop the onion, courgettes and carrots into squares after cleaning and washing them.......
Boil the water, once boiling; add the pasta and the cooking salt.......
Form a fountain with the flour, pour in the eggs and knead......
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Slice the Fiordilatte cheese and with the help.......
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Clean and wash the lettuce and cut it into strips.......
Break the eggs into a small bowl. Add the pepper and salt. CONTINUE READING THE RECIPES
Boil the potatoes and carrots, drain and mash them. CONTINUE READING THE RECIPE
In a low and wide pan place the oil and the minced onion......
Clean and wash the cauliflower and fennel, cook in plenty of salted water, then drain.....