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Mesh in tomatoes wrapped with ham

Mesh in tomatoes wrapped with ham

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Because Sabina wanted eggs, I made this recipe inspired by ... alive & cooking

  • 3 eggs
  • 3 husband mushrooms
  • 3 large tomatoes
  • 9 slices of ham
  • oil
  • salt pepper

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Tomatoes in ham wrapped with prosciutto:

I made the fire in the oven on 250 gr.

I put the tomatoes in boiling water for 1 sec. I peeled them and then cut them like a lid and dug them out.

In a tray I put baking paper and I placed the 3 slices of T-shaped prosciutto all starting from the same point. Over I put the tomato in which I carefully placed the raw egg, I put salt, pepper and covered with slices of prosciutto. I dripped a few drops of oil and put the tray in the oven (250 gr.) for 10 min.

In a frying pan I put 3 lbs of oil and I lightly hardened the julienned mushrooms (about 1 cm thick) after which I salted and peppered them.

On a plate I placed the flower-shaped mushrooms and on top ... the tomato.

Good appetite!!

Label: eggs

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Method of preparation

Wash the tomatoes and grow a little, then immerse them in boiling water, leaving them to simmer for a few seconds in order to peel them, after this operation peel the tomatoes, cut the lids and remove the core of the tomatoes. Place the pieces of bacon in the cross and put the tomato on top, inside which a egg is broken and wrapped with the remaining bacon. Grease a pan with oil and put it in the oven, if you want the eggs to be soft, leave them for only 10 minutes. If you want them to be harder, leave them for 15 minutes. After the first 5 minutes, put the cube of melted cheese on each tomato and continue baking in the oven.

Separately make a salad, cut the tomatoes into cubes but without the core other than the pulp, and the other vegetables, add salt, olive oil and vinegar. Place the tomato in the middle of the plate and make a circle of salad around it. A wonderful, filling and quick idea for breakfast.

Omelet with vegetables and ham

The recipe is for two portions. The potato is cleaned and boiled in water with a pinch of salt for about 15 minutes.

Ornamental appetizer 2

Preparation: Slice the salmon (which you want) cut the tomatoes into a flower shape and cut the cheese

10 ways to eat eggs around the world

They are among the most nutritious, versatile and affordable ingredients in the world. No wonder that in most cultures eggs are in a place of honor and are the basis of traditional recipes. In addition to the omelet and mesh, there are plenty of ways to enjoy them.

1. Tamagoyaki, Japan
It is a preparation that makes our omelet look like a child's play. It looks like a pancake and is preferably made in a square pan. Put a layer of eggs in the pan. When cooked, fold and place on the edge of the pan. Then, put another layer of eggs on the surface of the remaining pan. When ready, fold further. Then continue with another layer.

2. Shakshuka, Tunisia
What it is: A North African dish made from scrambled eggs cooked in a pan full of tomato sauce, seasoned with chilli, turmeric and cumin.

3. Egg in cocotte, France
A traditional recipe for eggs in cocotte is so delicious that you will not be satisfied with a single serving. Eggs are cooked in butter and sour cream.

4. Kwek Kwek / Tokneneng, Philippines
It's more than breakfast. They are boiled quail eggs, then passed through flour and fried in a lot of oil. In other words, quail eggs. It is eaten with barbecue sauce.


5. Scottish eggs, Scotland
They are boiled eggs wrapped in meat, fried in a lot of oil and enjoyed with cheddar cheese. Jamie's recipe can be found here.

6. Egg curry, India
Curry paste is probably the last thing you would think of matching it with boiled eggs, but it's a recipe you should try.


7.Khai Yat Sai, Thailand
It is a simple but delicious omelet, stuffed with pork and greens.

Photo: 3hungrytummies

8. Migas, Spain, Portugal, Texas
It is actually scrambled eggs in the Spanish version, with aged bread and paprika.


9. Egg cream, China
If you find it in restaurants, don't avoid it. The Chinese love it, despite the fact that it is an extremely simple recipe: eggs, water and some spices.


10. Menemen, Turkey
It is a very simple family recipe: scrambled eggs with vegetables such as peppers, tomatoes, thyme.

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Recipe of the day: Shells wrapped in ham

Shells wrapped in ham from: mussels, prosciutto, salt, pepper, olive oil.

Shells wrapped in ham


  • 1/2 kg of shells
  • Feliat ham
  • Salt
  • Freshly ground black pepper
  • Olive oil

Method of preparation:

Put the shells in a bowl. Sprinkle with olive oil, then sprinkle with salt and black pepper. Mix well.
Wrap the shells in ham.

Put baking paper in a tray and place the wrapped shells. Bake for 15 minutes at a temperature of 180C.
Serve hot.

1. dough : Put in a large bowl flour sifted, teaspoon of salt and mix the flour a little, so that when you put the yeast, it does not meet as much as possible. Heat a little the water as long as it is warm and dissolves yeast in her. Put it over the flour and knead the dough, and when it binds, add a little olive oil. Knead it for 10-15 minutes until it becomes fluffy. When you press it with your finger, it must return to its original shape. The dough should be left to rise for a while 2 hours in a warm place and covered with a clean towel.

2. sauce : For the pizza sauce we will put tomato juice in a bowl and we will add garlic finely chopped (or you can put it on the grater to get all the flavor better out of it) basil, oregano, chilli, salt and pepper ground.

3. We return to the dough. After the two hours have passed, we take the raised dough and divide it into two equal pieces (I got 2 pizzas of 25-30cm from this amount of dough, because I wanted it fluffier). Grease the tray a little olive oil and spread the dough directly into the tray, then distribute a few tablespoons of S.O.S on the entire surface of the countertop. we mozzarella cut into slices, then scrape cheese, or we put slices as in the picture below, and at the end we break pieces by hand prosciutto and distribute them over the entire surface.

4. We put it in the oven for about 15 minutes to 180 degrees on the middle shelf. Good appetite!

Figs stuffed with goat cheese, wrapped in prosciutto, with honey and chilli

Smochine & # 8230. already salivating, they are my favorite fruits, as they are fresh, sweet, dry, it doesn't matter, figs to be!
Today, after I finished almost 2 kilograms, I said that it would be a shame not to make a recipe and of course to share it with you. So I opened the fridge and found the goat cheese and prosciutto, the rest from the pantry, and that's how I made figs stuffed with goat cheese, wrapped in prosciutto, honey and chilli. They were ready in 15 minutes, at which point the guests also appeared :))) So I limited myself to 1 piece, but I had no problem, cheese and prosciutto, I ran to the market in the morning for figs and I do to get tired.


  • 6 pcs figs
  • 150 g fatty goat cheese
  • 12 slices of ham
  • 50 g of honey
  • 1 teaspoon chilli flakes

Step by step method

Preheat the oven to 190 degrees Celsius. Wash the figs, cut their stalks and cut them into 4 to half. We fill them with goat cheese, wrap them in 2 slices of prosciutto and put them in a tray lined with baking paper. Put honey and chilli flakes, then bake for 7-8 minutes.

We take them out, assemble the plates and serve them with a glass of sparkling wine or white wine. Simple, tasty and fast. But now I let you get to work not before wishing you good luck and good appetite!

Coated Mesh

From corn flour, water, salt, make a hasty polenta, as follows:
Bring water to a boil, and when it is hot, add salt and sprinkle a little corn in the rain.

After it starts to boil, sprinkle the rest of the flour, also in the rain, stirring constantly, until you get a thicker porridge.

Let it boil for 5-10 minutes, stirring, until it thickens (the spoon is straight in the polenta), then set aside.

It is preferable to boil over low heat and not directly on the flame, so as not to burn and smoke.

Take a heat-resistant dish, grease it with butter and place alternately 3 layers of polenta and 2 layers of cheese, sprinkled with melted butter.

In the last layer of polenta, smoothed, make holes with a spoon soaked in melted butter, how many eggs you will use.

Put in the oven, on the right heat and when it gets a lightly browned crust on top, remove the bowl, put a raw egg in each hole.

Season eggs, sprinkle with cheese and bake again.
After the egg whites have set, serve immediately, hot.
Whoever wants can accompany the polenta with sour cream.

Ham & # 8211 Short stories

The history of meat matured by salting and air drying dates back to Roman times. They were quite familiar with meat preservation. Sun-dried pork legs were called "perexsuctus", and since then they have been sold on the street "panis" and "perna", meaning bread and prosciutto.

Records of obtaining prosciutto in Tuscany date back hundreds of years. In 1559, producers were asked to keep notes (reports) about salting pork. Such a report from 1776 tells of the rituals of slaughtering pigs that took place in the thirteenth century, and pigs were killed only between the feasts of All Saints and Carnivals (between November and January).

This tradition lasted for centuries, and in rural areas, until 1970, pigs were slaughtered in the weeks before Christmas and were an occasion for feasts and large meals.


  1. Mikagul

    I hope you come to the right decision.

  2. Due

    Quite frankly, you are absolutely right.

  3. Maugis

    wonderfully, is the entertaining answer

  4. Maran

    Bravo, very good idea

  5. Daithi

    Sorry, but could you please give a little more information.

  6. Tygolabar

    Wacker, what phrase ..., the brilliant thought

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