Tag: Goat

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

Ingredients For pasta

400 g flour
100 g new-born spinach
3 pcs egg yolks
2 pcs eggs
extra virgin olive oil
salt

Ingredients For the filling

450 g ricotta
160 g herbs
40 g grated Parmesan cheese DOP
mint
salt
pepper

Ingredients For seasoning

160 g fresh goat cheese
50 g cicoriette
milk
mint
salt
pepper

Ingredients For seasoning:

1 pc clove of garlic
butter

Duration: 2 h 30 min

Level: Middle

Dose: 4 people

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

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).

Recipe Carpaccio of beetroot, oranges and goat cheese – Italian Cuisine

Ingredients

1 pc fresh beetroot
200 g fresh goat's cheese
500 g milk
1 pc orange
dill
apple vinegar
extra virgin olive oil
sugar
pepper
fine salt
salt in flakes

Duration: 45 min

Level: Easy

Dose: 4 people

For the recipe of beetroot, orange and goat carpaccio, peel the beetroot and cut it into very thin slices. Arrange the slices in a large baking dish, trying to overlap them as little as possible. Season with 1 teaspoon of salt and 1 teaspoon of sugar and leave to marinate for 20-30 minutes. Bring 500 g of water to the boil; add 4 tablespoons of apple vinegar, stir and pour over the beetroot; let it rest for another 10 minutes. Drain the beetroot slices from the marinade and distribute them on the plates. Add the milk and 1 teaspoon of chopped dill to the goat cheese and stir until creamy. Peel the orange, divide it into wedges (if desired, remove the skin). Cut the cloves into small pieces. Spread the cheese on the beetroot slices, add the orange pieces and season with a little oil, a few flakes of salt, some freshly ground pepper and a few leaves of dill.

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