![multicolored tagliatelle with fresh sauce multicolored tagliatelle with fresh sauce](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1490217803/orywi29gtd8joo7bgefr.jpg)
multicolored tagliatelle with fresh sauce
single courses from Italy
chicken terrine with peppers and olives
chicken terrine with peppers and olives
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Omelet with chicken, peppers and olives.
Toast the peppers in a pan or in the oven.
Carefully remove skin, removing the skins now burnished, seeds and filaments and cut it in cubes. Also Cut the chicken breast into small cubes little ones and transfer them in a large bowl.
Add the sliced olives, Parmesan, cream cheese spread. Then add garlic clove and squeezed a whole egg.
Combine the diced pepper to the mixture which was previously prepared, taking care to mix everything. Whip 2 egg whites very stiff peaks and add to mixture.
Pour the whole leveling with care in a silicon mold. Cover it with aluminum mold and place in a preheated oven, ventilated at 180 ° C for about 50 minutes.
Halfway through cooking, removed the sheet to allow the browning bowl properly. Let cool and serve perfectly sliced with the preferred contour.