Tag: light

Pasta with friar's beard: a fresh and light idea – Italian Cuisine

Pasta with friar's beard is a simple recipe, but very tasty. You can make the variant with the tomato or the white one

The pasta with the beard of a friar agretti just to understand – it is a first course that is easy to make and that offers lightness, a delicate but tasty recipe.

There friar's beard it is a precious vegetable for the balance of our body, rich in fiber, vitamins and minerals and there are many ideas for cooking agretti: from potato pie fillet of perch, passing through a delicious pie with stracchino cheese to some eggs to be embellished with lime up to the pasta that we propose below.

Pasta with friar's beard in sauce

Ingredients

To prepare pasta with a friar's beard at home you will need: 320 g of macaroni-like pasta, 300 g of friar's beard, 600 g of tomato pulp, 1 clove of garlic, basil, fresh chilli pepper (optional), extra virgin olive oil of olive and salt.

Method

The first thing to do is clean the monk's beard thoroughly and boil it for 4-5 minutes in salted water. The vegetables are then drained well and stir-fried with a clove of garlic, extra virgin olive oil and a teaspoon of chili pepper. When the vegetables are cooked, it is time to add the tomato pulp, season with salt and continue cooking.

Meanwhile, cook the macaroni in a separate saucepan, from drain al dente to add them to the sauce with a priest's beard.

The pasta is then stirred in the pan with the sauce a live fire, mixing well. After serving, it can be seasoned with a basil leaf.

pasta with friar's beard recipe ingredients preparation Italian cuisine

Pasta with white friar beard

Ingredients

Pasta with a friar's beard can also be prepared in Whitein this case you will need: 320 g of spaghetti, 300 g of friar's beard, 70 g of smoked ricotta, 70 g of bacon, vegetable broth, shallot, extra virgin olive oil, salt and black pepper.

Method

Wash and clean the agretti and cook them in salt water for about 3 minutes, leaving them crispy. Cut it into rings shallot and in chunks there bacon. Brown the bacon in a non-stick pan until crispy. Brown the shallot then add some vegetable broth a little at a time, then add the agretti, the bacon, stir and season with salt and pepper.

Bake spaghetti, drain them al dente and add them to the preparation with the beard of a friar, stir and sprinkle with the ricotta salata before serving.

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Light recipes with meringue – Italian Cuisine

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

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.