Baked aubergines: the light version for the summer – Italian Cuisine

If you are looking for a light side dish to include in your diet, you have found it. Here the tips to prepare light and very tasty aubergines

A raw eggplant of about 400 g makes little less than 100 calories, contains 25 g of carbohydrates and 4 of protein. So let's say that we could include it among the light foods, if it weren't for the fact that once cooked, we entrust them with the burden of seasonings. 100 g of fried aubergines can touch 400 calories, while they stop at 150 if gratinated. But let's take a step back and try to think of a new road, or the possibility of cooking a large 400 g eggplant (which will suffice for two people) using only two teaspoons of oil (80 calories).

The critical points

Eggplants absorb seasonings as if they were real sponges, so we must reduce their ability to absorb water by drying them a little with coarse salt after cutting them. Once removed, we can proceed with the dressing that can be optimized with the classic brine technique. We then mix oil, water and other ingredients such as lemon juice to help us create an easily dilutable emulsion.

The extra trick

We already knew that baking paper was precious to save time and effort. And we also know that it is useful to prevent foods from burning after sticking to the pan. From a light point of view however, perhaps we had not considered the fact that it is a real resource to avoid having to grease our foods that bake in the oven. Baking paper = less than half of the seasonings, to simplify.

The useful tool

To distribute the emulsion as best as possible, use a special brush. Preparing the sauce in a bowl, you can easily season the food to be cooked, making small quantities of oil sufficient.

The recipe for light eggplant

Ingredients: An aubergine, oregano, chilli pepper, garlic, lemon juice, a few leaves of fresh mint, extra virgin olive oil, salt

Procedure: Reduce the aubergine in small cubes, prepare an emulsion with two teaspoons of oil, a tablespoon of water and half a teaspoon of lemon juice. Add garlic, chilli and mix. Coat a plate with baking paper, spread the eggplant and brush it with the emulsion. At this point, salt and bake in a preheated oven at 150 degrees for about 25 minutes. Remove from the oven, decorate to taste with fresh mint leaves and serve warm.

Risotto with cheese and pepper, between the Duomo and the Colosseum – Italian Cuisine

Inspired by the flavors of two great Italian cities, a creamy and fun dish that conquers everyone at the first taste

TO Milan the risotto it is a serious matter and a Rome, when it comes to cheese and pepper, don't mess around. But you eat. With closed eyes, to savor the cream, the balance between savory and spicy and also to feel at home. Given the importance of these two recipes, we thought of a possible marriage: the risttotto caccio e pepe. We guarantee that it will give you a tasty taste of Italy, surprise you with its creaminess and pamper you with the taste of authentic things. Preparing it is easy, here are the ingredients and the procedure.

The recipe of the cheese and pepper risotto

Ingredients for 4 people: meat or vegetable broth, 250 g Carnaroli rice, 50 g butter, 30 g onion, 150 g young pecorino romano, dry white wine, olive oil, salt

Procedure: Peel and finely chop the onion, then put it to dry in a saucepan together with two tablespoons of oil. Add the rice and toast it over a high heat then sprinkle it with half a glass of wine. As soon as it has evaporated, pour a ladle of hot broth into the saucepan. Stir and continue cooking the rice over medium heat, adding more broth from time to time, until it is used up. Season with salt and stir in butter and grated pecorino. Grind plenty of black pepper and serve hot.

The extra idea

If you want to prepare it in a gourmet version, proceed with the recipe until creamy and create a sauce with pecorino and broth separately, imitating the classic technoca of the cheese and pepper. Place the risotto in the dishes and place the spiral cheese sauce on the risotto with a teaspoon, after having enriched it with plenty of ground black pepper.

If you love crunchy

This preparation is very creamy and lends itself to a crunchy note. One of the best ingredients to do this is the classic bacon to be chosen cut very thin that we will heat in the pan before serving the risotto and we will place it on top of the plate like a wafer.

In the gallery above, 7 recipes cheese and pepper not to be missed

Grilled Tomini – Tomini recipe for griddle – Italian Cuisine

THE tomini to the plate they are an absolute delight. I hope for you that it has happened to you to taste them at least once in your life, but if this is not the case, it is time to try them. You can make them simple or, as in this case, wrapped in speck, so as to have a nice, tangy and super crunchy layer on the outside and a creamy, very creamy inner heart that literally melts in your mouth.
The recipe, moreover, is of a disarming ease, therefore also suitable for those who are beginners in the kitchen. THE tomini to the plate for me they are a delicious dish, a perfect treat for when you are in a bad mood and don't want to waste time in the kitchen: you will see that after eating them you will immediately feel in a better mood;)

Take the tomini from the package and remove the paper that usually wraps them.
The outer skin, white, should not be removed, it is also eaten.
Wrap the tomini with the speck slices, overlapping them to create a uniform outer layer.

Heat a non-stick plate (a pan is fine too) and place the tomini on it.
Cook a few minutes on each side: the speck should become slightly crunchy without rubbing.

The tomini on the plate are ready: serve them immediately, beautiful hot!