Tag: Goat

Recipe Rocket and medlar salad with goat robiola – Italian Cuisine

Recipe Rocket and medlar salad with goat robiola

  • 300 g balsamic vinegar
  • 100 g sugar
  • 100 g robiola type goat cheese
  • 60 g rocket
  • 4 pcs loquats
  • 1 pc green apple
  • lemon
  • butter
  • blanched almonds
  • sweet paprika
  • extra virgin olive oil
  • salt
  • pepper

For the rocket salad and medlar salad with goat robiola, clean the rocket, eliminating the harder stems. Cut the apple into thin slices horizontally, roll them into a large baking dish and marinate them in half a glass of water acidulated with the juice of half a lemon, salt and pepper for 15 minutes. Melt a knob of butter in a pan and sauté over a high heat for a couple of minutes a handful of almonds, season with a pinch of salt and 1 teaspoon of paprika. Peel the medlars and divide them into 4 wedges. Heat the robiola in the oven at 160 ° C for 5 minutes. Bring the balsamic vinegar to the boil with the sugar and let it reduce for 3-4 minutes until it has a syrupy consistency. Season the rocket and the medlars with a little oil, a pinch of salt and the balsamic reduction. Serve the medlar and rocket salad with the robiola, adding toasted almonds and marinated apple slices.

Recipe Low-fat ravioli with mint goat cheese sauce – Italian Cuisine

Recipe Low-fat ravioli with mint goat cheese sauce

  • 400 g flour
  • 100 g new-born spinach
  • 3 pcs egg yolks
  • 2 pcs eggs
  • extra virgin olive oil
  • salt
  • 450 g ricotta
  • 160 g herbs
  • 40 g grated Parmesan cheese DOP
  • mint
  • salt
  • pepper
  • 160 g fresh goat cheese
  • 50 g cicoriette
  • milk
  • mint
  • salt
  • pepper
  • 1 pc clove of garlic
  • butter

For the recipe of ravioli di magro with mint goat cheese sauce, scald the spinach for 1 minute in boiling salted water, drain, squeeze carefully and whisk with eggs, egg yolks and a drizzle of oil. Work them with the flour, until you get a homogeneous paste; shape it into a ball, cover it with plastic wrap and let it rest in the refrigerator for at least 1 hour. Flour the work surface and roll the dough, obtaining a long rectangular sheet about 10-12 cm wide and 1 mm thick.
FOR THE FILLING: Dry the ricotta by laying it on kitchen paper. Peel the herbs, blanch them for a few seconds and squeeze them. Chop up a dozen mint leaves. Mix the ricotta with the grated Parmesan, the herbs and the mint, adjusting with salt and pepper.
FOR THE SEASONING: Mix the goat cheese with 3-4 tablespoons of milk, a pinch of salt, freshly ground pepper and some chopped mint leaves. Peel the chicory and sauté in a large pan with a knob of butter, the crushed garlic clove with the peel and a pinch of salt for a couple of minutes.
Prepare the ravioli: distribute small filling nuts in the upper part of the dough, at a distance of about 5 cm from each other. Brush the pastry with a little water all around the filling. Cover the filling with the lower part of the pastry and let it adhere well, crushing it around the filling to remove the air. Cut the ravioli with a pastry cutter with a serrated edge. Cook them in salted boiling water, until they come to the surface; drain and let them cook for 1 minute in the pan with the chicory, stirring gently. Serve the ravioli with the chicory, mint leaves and goat cheese sauce.

Goat or cow ricotta with diet? Find out which one to choose – Italian Cuisine

Goat or cow ricotta with diet? Find out which one to choose

There ricotta cheese is one of those foods that is often considered indispensable in one diet. It is considered a low calorie dairy product and, given its versatility, it often replaces far more caloric ingredients in many sweet and savory recipes. It is easy to say ricotta, though: there is not only the vaccine, the goat one is widespread and enjoys ever greater success. Is it better to goat or cow ricotta on a diet?

Is ricotta really a friend of the diet?

In general, the cow's milk ricotta – if it is pure serum and has not been added with cream or milk – it is considered a lean product. It contains on average more proteins of high biological value, but less lipids than cheese and is low in calories and easily digestible: all characteristics that make ricotta an ideal food if you are trying to keep fat and calories under control.

Comparing ricotta

What are the nutritional values ​​of the two types of ricotta? 100 g of vaccine whey ricotta contain about 146 calories and 10.9 grams of fat. The one of goat, instead, it has a slightly higher calorie and lipid content: 180 calories and 13 grams of fat.
A big difference between the two types of ricotta is the qualitative one. It is, in fact, easier to find sheep milk products than vaccines, which come from grass-fed and less industrialized animals.

So, goat or cow ricotta with a diet?

Which to choose when you are on a diet in the end? If we take strictly into account the nutritional values, better that one vaccinates undoubtedly.
However, it is true that the goat ricotta is tastier, it could, therefore a smaller portion be enough to satisfy the palate and, therefore, consequently they would assume less calories and fat.
If the diet is not strictly slimming, but you are looking for a diet that facilitates the digestive processes, better to opt for that of goat. The sheep milkin fact it is more digestible, because the fat particles are smaller (and therefore easier to "dismantle" once they have reached the stomach).

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