Basically, the already mentioned scrambled eggs ... In other words, the rest of us scrambled eggs. A type of preparation that tends to like a lot and I use as a pure act of refreshed Instant (and energy) , with black bread as an accompaniment, but almost never for breakfast ( as it would the best traditions of Anglo-Saxon piuttsto ... this is a habit I treat my breakfast abroad, but will po'subcosciente as a thing, boh:)). For the occasion (and thus the post takes me a whole new meaning, like that absolutely could not be without ;)), scrambled technique suggested by Bon Appetit of April, with the crème fraîche instead of milk, but also replaced with the fresh cream if you like. And it certainly is something che rende tutto molto più soffice e cremoso del solito... e questo lasciatevolo dire da chi strapazza spesso, 'nzomma . :)) Infine, hooop, piatto trasformato in una specie di ventata fresca di primavera, grazie ai pisellini freschissimi trovati dal comodissimo fruttivendolo sotto casa, qualche filo d'erba cipollina prelevato dalla comodissima pianta posizionata sul balcone della cucina, una grattatina di Parmigiano 36 mesi fattomi comodomente recapitare a casa... una ragazza fraccomoda, ecco! :))
Piselli strapazzati
per due
500 g di piselli pref. freschi (già sgranati)
6 uova pref. biologiche
5 tablespoons crème fraîche (or cream / milk)
1 tablespoon chopped chives
1 tablespoon grated Parmesan cheese salt and pepper
butter to grease the pan
whisk the eggs with the sour cream, peas, chives, salt and pepper: enough to mix everything. Lightly grease a medium sized frying pan, pour the egg mixture making sure to cover the entire surface. Cook over high heat for several minutes without touching the compound. Lower the flame and then with a spatula, begin to decompose (And scrambled) in the mixture, turning and folding it several times on itself: you'll get the big fioccchi consisting solely creamy. Continue to cook (still over low heat) until the eggs are not coagulated at all, complete with Parmesan and serve immediately ... with the bread toasted.
Piselli strapazzati
per due
500 g di piselli pref. freschi (già sgranati)
6 uova pref. biologiche
5 tablespoons crème fraîche (or cream / milk)
1 tablespoon chopped chives
1 tablespoon grated Parmesan cheese salt and pepper
butter to grease the pan
whisk the eggs with the sour cream, peas, chives, salt and pepper: enough to mix everything. Lightly grease a medium sized frying pan, pour the egg mixture making sure to cover the entire surface. Cook over high heat for several minutes without touching the compound. Lower the flame and then with a spatula, begin to decompose (And scrambled) in the mixture, turning and folding it several times on itself: you'll get the big fioccchi consisting solely creamy. Continue to cook (still over low heat) until the eggs are not coagulated at all, complete with Parmesan and serve immediately ... with the bread toasted.
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