Tag: light

Light recipes with meringue – Italian Cuisine

Light recipes with meringue


Light, white, crisp and sweet. How to say no to meringue? Here are meringues, tarts and sweets that play with taste and textures

Sugar and egg white: magic is served! Once the egg whites are whipped, just add the sugar and continue whipping until the mixture is shiny and firm. At this point, it can be used to create small tufts of meringues thanks to a pastry bag and a long oven cooking at low temperature (4-5 hours at 50 °), meringue desserts using the grill, or create bases and layers for cakes and semifreddo inspired by the great pastry.

In addition to its delicate taste, in fact, meringue is loved in pastry for its ability to divide the layers of large cakes lightly, often acting as a base for semifreddo and desserts rich in creams and jellies. The general advice is to prepare it well in advance, so that it can best contain any type of filling without absorbing it.

To savor it in all its textures, the recipes are perfect: creative meringue, meringue vol-au-vent, meringue com lemon curd and berries, meringues alla cream with berries, meringue al mapo, meringue balls with the three sorbets, meringues and hazelnut ice cream, frost of watermelon with figs and meringues, tart with orange curd and golden meringue, currant semifreddo and meringue, scented ice cream with rose and meringues, meringue al chocolate and pomegranate, meringue al nougat and coffee, hazelnut meringues, Lemon pie meringue, balls of ricotta cheese, meringue and coffee sauce, strawberry meringue tart, Strawberry Meringue, browsed with cream, strawberries and meringues, meringues on smoothies mango and raspberries, black ganache and meringues, soft meringues, strawberries with meringue, warm meringue, meringue peach tart, meringue tart with mangosteen cream, meringue al semifreddo of figs, meringue ricotta zuccotti, meringue at peaches in syrup, tartlets with wild strawberries and soft meringue, exotic ice cream in the meringue, baskets, cream and black fruits, pastry, pomegranate jelly and burnt meringue, chocolate tart with meringue, meringue with tropical fruits, meringue crepes, cocoa meringues with grapefruit sorbet, meringue basket with coconut chantilly and coconut meringue.

Here are our meringue recipes

Low-carb lasagna, the most delicious light idea – Italian Cuisine

Low-carb lasagna, the most delicious light idea


If you are looking for the perfect recipe for error-free low-carb lasagna, you are in the right place. Here are the secrets and the perfect recipe for eating a light and delicious lasagna.

Low-carb lasagna: pasta

In the recipe you will find instructions for preparing the right pasta for light lasagna. But remember that in order for lasagna to be really low carb, you need to respect the indicated doses and roll out the dough very thin. This same dough can be used to prepare some light noodles to blanch in salted water and simply season with a sauce of fresh tomatoes and olive oil.

Low-carb lasagna: meat sauce

A light ragù is a ragù a low fat. As you will see in the recipe below, we will use veal to replace the classic ground beef and pork, but if you struggle to find it, you can also use selected ground beef, the same that is used to make tartare.

The recipe for low-carb lasagna

For the low-carb lasagna recipe, cut 500 g of veal rump into very small pieces with a knife. Jump in
a pan for 8-10 minutes with a small knob of butter, a spoonful of oil and a sprig of thyme. To add
a splash of white wine and put out the fire. Peel and finely chop two shallots. Sauté them in a pan
with a spoonful of oil; add 2 cups of passata, a pinch of salt and a sprig of rosemary and cook
for 8-10 minutes. Drain the meat from the liquid released and mix it with the passata.

For the dough: mix 1 cup of flour with 4 egg yolks and an egg to obtain a uniform dough. Cover with
plastic wrap and let stand for about 30 minutes. Spread it in thin sheets and cut it into rectangles of a size similar to that of the pan you will use. Cook the sheets by immersing them for half a minute in salted boiling water. Drain them and put them on a cloth spread on the work surface.

For the bechamel: mix 2 1/2 tablespoons of oil with ½ cup of cornstarch and 1/3 cup of milk; 2 glasses of milk in a pot with a grated nutmeg, bringing it to a boil, then pour the mixture with the starch,
mixing with a whisk. Bring to a boil, stirring constantly with the whisk and cook for about 2
minutes until the béchamel sauce has thickened.

For the lasagna: spread a spoonful of bechamel on the bottom of a baking sheet, then cover with a layer of pasta. Cut and use strips of dough to cover any holes. Start preparing the layers by covering each sheet with 2 tablespoons of béchamel sauce, the ragù and the grated Parmesan. Proceed for 5 layers and finish with béchamel sauce, ragù and plenty of Parmigiano Reggiano. Cook the lasagna at 200 degrees for about 30-35 minutes.

Savoy cabbage rolls, the classic recipe and the light variant – Italian Cuisine

Savoy cabbage rolls, the classic recipe and the light variant


How to make cabbage rolls with meat using a few simple seasonal ingredients offered in a traditional and light version

The Savoy cabbage rolls with meat I am a great Lombard classic that never tires us. They are perfect for enhancing cabbage and cooking a single dish with a few tasty ingredients. But how do they prepare? The recipe for classic cabbage rolls involves the use of pork meat, but can also be prepared with the sausage, with fish and vegetables. As for the cooking methods then, you can opt for the classic in pot, for cooking in the oven, steamed or to focus everything on a tasty frying. But before thinking about the variants, let's review the classic recipe together.

Classic cabbage rolls

Ingredients for 4 people

500 g pork meat, 8 large cabbage leaves, 1 peeled and chopped shallot, 1 egg, 1/2 glass of white wine, butter, bay leaf, rosemary, sage, grated parmesan, raisins, breadcrumbs, extra virgin olive oil, salt , pepper

How cabbage rolls are prepared

Soak a spoonful of raisins and blanch the cabbage leaves in boiling salted water for 5 '; drain them and immerse them gradually in a bowl of cold water to fix the color, then dry them on a tea towel. Degrease and cut the meat into cubes. Stew the shallot with a spoonful of oil and a knob of butter for a couple of minutes, add the meat, a sprig of rosemary, 2 bay leaves, 3 of sage, blend with the wine, cover with the lid and cook for about 15 ', salting and peppering halfway through cooking. Chop the meat and mix it in a bowl with the egg, the squeezed raisins, a spoonful of breadcrumbs and one of parmesan; spread the filling over the spreaded cabbage leaves and close them in rolls. Brown them in a drizzle of oil for 6-7 ', until golden brown. Serve them hot.

Light cabbage rolls

Ingredients for 4 people

500 g minced beef pulp, 8 large cabbage leaves, 1 peeled and chopped shallot, 1/2 glass of white wine, bay leaf, rosemary, extra virgin olive oil, salt, pepper

How light cabbage rolls are prepared

Blanch the cabbage leaves in boiling salted water for 5 '; drain them and immerse them gradually in a bowl of cold water to fix the color, then dry them on a tea towel. Stew the shallots and chopped herbs in a veil of extra virgin olive oil, brown the minced meat, add the wine and season with salt and pepper. Spread the filling over the cabbage leaves and close in a roll. Steam cook for 10 minutes and serve hot.

Vegetarian cabbage rolls stuffed with rice

Ingredients for 4 people

250 g basmati rice, 50 g carrots, 50 g broccoli, 50 g onions, 50 g peas, 50 g courgettes, 8 large cabbage leaves, 1 peeled and chopped shallot, bay leaf, rosemary, extra virgin olive oil , salt and pepper

How vegetarian cabbage rolls are prepared

Cook the rice, drain it, put it aside and let it cool. Blanch the cabbage leaves in boiling salted water for 5 '; drain them and immerse them gradually in a bowl of cold water to fix the color, then dry them on a tea towel. Stew the shallots, herbs and chopped vegetables in a veil of extra virgin olive oil and season with salt and pepper. Mix the stewed vegetables with the rice and distribute the filling on the cabbage leaves and close in a roll, binding them with a string. Fry in hot oil until the leaf is crispy or cook in a pot or steam as explained above.

Savoy cabbage rolls, our recipes

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