Tag: lean

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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Modern lean Cappon recipe – Italian Cuisine – Italian Cuisine

Modern lean Cappon recipe - Italian Cuisine

  • 500 g flour 00
  • 5 g dry yeast
  • salt
  • 30 g parsley
  • 30 g basil
  • 15 g pine nuts
  • 2 pcs slices of bread
  • 2 pcs anchovy fillets
  • vinegar
  • extra virgin olive oil
  • 80 g cauliflower
  • 80 g potatoes
  • 80 g carrots
  • 80 g broccoli
  • 80 g green beans
  • 250 g boiled octopus
  • 200 g mussels and shelled clams open in a pan
  • 150 g redfish fillet
  • 150 g tuna fillet
  • 16 pcs red prawns
  • 4 pcs scampi
  • 1 pc lobster
  • 1 pc lobster
  • salt
  • 2 pcs boiled eggs
  • extra virgin olive oil
  • salt
  • pepper
  • parsley

For the modern lean cappon recipe, mix the flour with 250 g of water, baking powder and salt. When you have obtained a homogeneous mixture, cover it and let it rest for now. Divide the dough into small balls, place them on a tray, cover them with a cloth and let them rise for another 40 minutes. Roll them out with a rolling pin to make biscuits, spread them on a plate covered with baking paper and bake at 180 ° C for 20-25 minutes.
For the green sauce: remove the crust from the bread crumbs, chop it and wet it with 2 tablespoons of vinegar. Chop the parsley and basil and blend them together with the pancarré, the anchovy fillets, the pine nuts and 140 g of oil.
For vegetables: cut the potatoes and the carrots into small pieces, the cauliflower and the broccoli into small florets. Boil the potatoes and green beans in boiling salted water for 6-7 minutes. Blanch all the other vegetables, separately, in boiling salted water, for 4-5 minutes and cool them in cold water. Drain.
For fish and crustaceans: shelled prawns and prawns, eliminating the dark filament of the intestine. Scald them in boiling salted water for 20 seconds and drain them. Also scald the redfish for 40 seconds and the tuna for 20 seconds; drain, add salt and cut into slices. Also cut the octopus into pieces. Cook the lobster and lobster in boiling salted water for 3 minutes. Remove them from the pot and cool them in cold water to stop cooking. Shell the lobster and lobster tail immediately. Cook again
for 2 minutes the head and the claws of the lobster, then shell them too. Break the crustacean pulp.
To complete: compose the lean cappon by gathering vegetables, fish and shellfish with clams and mussels in a large serving dish, biscuits and hard-boiled eggs cut into wedges. Season with the green sauce and complete with a little oil, salt, pepper and parsley leaves.

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