Tag: lean

Lean tortelloni with salted zabaglione – Italian Cuisine

Lean tortelloni with salted zabaglione

1) Clean And washed the baby spinach e let them jump in a large pan for a couple of minutes with 10 g of butter, a pinch of salt and a little lightly crushed pink pepper.

2) Work the remaining butter with the parmesan, the grated orange zest and a pinch or more of cinnamon (the amount depends on your taste). Collect the egg yolks in a saucepan and work them with an electric whisk until they become frothy.

3) Put the saucepan on the stove in a bain-marie; unite the butter prepared, a little at a time and always mixing with a whisk (be careful that it does not boil).

4) When you have obtained a smooth and homogeneous mixture, unite the hot broth a little at a time, always stirring with a whisk. Carry on cooking until the sauce has thickened then remove immediately the saucepan from the bain-marie so that the cooking does not continue making the preparation "go crazy".

5) Cook the tortelloni in boiling salted water, drain a little al dente, pour them in the pan with the baby spinach e mix them gently. Put out the fire, unite salted zabaglione, stir and served immediately.


Posted on 19/01/2022


Recipe Cappellacci of lean with anchovies and melon – Italian Cuisine

Recipe Cappellacci of lean with anchovies and melon

  • 300 g ricotta
  • 300 g flour
  • 40 g grated cheese
  • 12 anchovies
  • 3 eggs
  • 2 slices of melon
  • cinnamon powder
  • cloves
  • rocket salad
  • raspberry vinegar
  • fresh chili
  • extra virgin olive oil
  • salt
  • pepper
  • sugar

For the recipe for lean cappellacci with anchovies and melon, clean the anchovies: remove the head, open them like a book and remove the fishbone, viscera and tail. Arrange them on a plate lined with film without overlapping them and put them in the freezer; after 1 hour, cover them with plastic wrap, making them stick well. Leave them in the freezer for 4 days to sanitize them and make them safe for raw consumption. Then put them in the fridge to defrost. Season them with a pinch of salt, a generous spoonful of sugar, ground pepper, a nail
pounded carnation and a pinch of cinnamon and marinate in the refrigerator for at least 6 hours.
For the cappellacci: mix the flour with the eggs and a spoonful of oil, until you obtain a compact mixture. Let it rest covered for at least 30 minutes. Prepare the cappellacci filling by mixing the ricotta with the grated cheese, salt and pepper. Flour the work surface and roll out the dough, obtaining sheets of one mm thick. Cut strips of 10-11 cm high. Spread a spoonful of filling every 4 cm, fold the pasta over the filling and mash all the way around the filling to eliminate
the air. Prepare the cappellacci following the directions below.
Cook the cappellacci in plenty of boiling salted water for 3 minutes, drain and roast them in a hot non-stick pan with a drizzle of oil for 3 minutes.
For the dressing: cut the pulp of the melon into very small cubes and season it with a spoonful of oil and ground pepper. Chop a bunch of rocket and season it with a tablespoon of oil and a teaspoon of raspberry vinegar. Season a couple of tablespoons of oil with half a chopped fresh eperoncino. Serve the cappellacci by completing them with the diced melon, the marinated anchovies, the chopped rocket and the chilli oil.

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The lean cannelloni with ricotta and spinach: the recipe – Italian Cuisine

The lean cannelloni with ricotta and spinach: the recipe

They are part of the vast world of stuffed pasta, they can be stuffed in many ways and satisfy everyone's palate. And if eaten the next day, they are even better. Let's see how to prepare those with ricotta and spinach

THE cannelloni they represent a dish of the Emilian tradition known throughout Italy and cooked for unmissable Sunday family lunches, as well as for cheerful and informal dinners with friends. Cannelloni can be made with meat or with a vegetable filling, which can be prepared with spinach and ricotta, as in the recipe that we propose, but also with many other combinations, including escarole and taleggio, leeks and gorgonzola or artichokes and Brie cheese, makes them a perfect proposal for all vegetarians. They have the advantage of being prepared too the day before and cooked if necessary, or to be frozen. They can be accompanied by one bechamel soft and creamy, like the ones shown below, or from a simple one tomato sauce, for those who prefer the strongest flavors.

Our recipe for lean cannelloni


For the pastry

300 g 00 flour, 3 eggs, salt.

For the stuffing

800 g boiled and squeezed spinach, 500 g cow's milk ricotta, 200 g Parmesan cheese plus a little, 1 shallot, oil, salt, nutmeg.

For the bechamel

100 g butter, 100 g 00 flour, 1 l fresh milk, salt, nutmeg.


First form one fountain with flour, break the eggs inside, add the salt and start kneading. Work the mixture for a long time, to make it smooth and homogeneous. Form a ball, cover it with a sheet of plastic wrap and let it rest in the fridge for an hour. Aside from that, put some oil in a pan shallot sliced ​​e spinaches well squeezed and chopped. Let them dry for a few minutes and then put them in a bowl with ricotta, nutmeg, parmesan, salt and mix well. Pull the pasta with the special machine, until you get one thin sheet, 2 mm thick, which you will cut in rectangles 8 cm long. Boil them in a pot filled with water and then lay them on a tea towel. Fill them with the ricotta and spinach mixture, and then roll them up to form the cannelloni. In a saucepan, melt the butter, dilute us flour and then gradually add all the milk. Cook over low heat, stirring constantly, so that no lumps form, until the cream will not have thickened. Add the nutmeg and salt and then set aside. Place the cannelloni in a buttered pan, distribute them one next to the other, without overlapping them, sprinkle them with béchamel, sprinkle them with parmesan and finish with a few flakes of butter. Bake them in 180 ° for 15 minutes and, if you want, leave them for another two minutes in the oven with the grill function, so that one forms crispy crust on the whole surface. Serve them warm.

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