Tag: light

Baked Chiacchiere: Carnival light recipe – Italian Cuisine

At Carnival don't you want to fry? You don't have to give up traditional desserts: here's how to prepare chatter in the oven

Small talk is the sweet of Carnival par excellence, but they do not necessarily have to be fried. The chat in the oven they are an equally valid alternative for most celebrations fat of the year and are ideal for those who want more dessert light and especially for those who do not want to fry at home.

To understand how to prepare them in the best way, we asked our pastry chef for advice Emanuele Frigerio, teacher at La Scuola de La Cucina Italiana. Your first tip? "Make a break from the rule, the chatter is eaten only once a year!"

For those who just don't want to transgress, it is necessary to slightly modify the recipe. Aside from the cooking technique, the procedure for preparing the dough for chatting in the oven is practically the same. The difference lies in two elements, necessary to allow more development in volume to the small talk: yeast is hydration, given by a greater quantity of liquids than that foreseen by the classic recipe.
The chatter in the oven will be lighter, but equally crunchy and delicious. Let's see how they prepare together.

The recipe for light baked chatter

Ingredients

500 g flour
140 g milk
50 g melted butter
50 g icing sugar
20 g dry white wine
20 g white grappa
6 g baking powder
2 yolks
lemon
salt

Preparation

Pour the flour on the pastry board forming a fountain; place the yolks and icing sugar in the center of the fountain and begin to mix with your fingers. Add the melted butter, white wine and grappa. Grate the zest of half a lemon in the center of the fountain, add half a teaspoon of salt, the milk and start mixing all the ingredients.

Add all the flour on the pastry board to the rest of the ingredients. Work with your hands for about 10 minutes, until the dough has become smooth and homogeneous; cover it with plastic wrap and let it rest in the fridge for 2 hours.

Remove a part of the dough, keeping the rest in the film so as not to dry it; flour it, spread it with your fingers, then pull it into the pasta machine or with a rolling pin. If you use the machine, start by adjusting it to the greatest thickness, then fold the dough a few times and proceed to the immediately lower thickness, and so on, until you obtain 1 mm thick sheets.

Place the sheets on a floured surface. Trim the edges with a notched cutter, then cut them into rectangles. Make a 3 cm vertical cut in the center of each rectangle, never reaching the edge.

Place the rectangles on a baking sheet lined with parchment paper. Bake in a preheated oven in a ventilated mode at 190 ° for about 10 minutes. Wait until they cool down and sprinkle with icing sugar.

Baked chat: the pastry chef's advice

To facilitate hydration, just before baking them, steam the chat with a little water with the help of a sprinkler or brush them lightly with an oven brush.

If you like it, you can also serve it with del dark chocolate: dissolve it in a water bath and with a spoon sprinkle it over the chatter; let it rest until it is compact.

Velvety light: three recipes – Italian Cuisine – Italian Cuisine

With our light velvet recipes you can bring cauliflower, tomatoes and Jerusalem artichokes to the table in a healthy, tasty and light way. We reveal our best tricks to change the face of the velvety at every dinner

You have not yet fallen in love with velvety? They are easy, inexpensive, cook practically alone and quickly (just cut the vegetables into small pieces) and therefore constitute a perfect save dinner. The velvets are based on vegetables and often also those who do not particularly like vegetables and vegetables (small children on appeal), with a few simple precautions are gluttonous and at the same time light. We offer you three recipes for some light velvety – of cauliflower, tomatoes and Jerusalem artichoke – to try as soon as possible.

Cauliflower cream: a great classic

Heat two tablespoons ofextra virgin olive oil in a saucepan. Add a leek thinly slice and brown it for a few minutes. Also join a cauliflower reduced in florets, 200 ml of water or vegetable broth, a pinch of salt and cook until the vegetables are cooked. Blend and adjust the density by adding more broth (or water) or by cooking the velvety more.
Serve with a drizzle of oil and freshly ground black pepper. To enrich the first of the three velvety light, add some Pine nuts or some strips of speck toasted in a non-stick pan; play with spices, turmeric and curry they divinely combine with cauliflower; replace the vegetable broth with del coconut milk to give an oriental touch to this great classic among the light velvety.

Light velvety: never thought of tomatoes?

To make the cream of tomatoes heat a spoonful of extra virgin olive oil in a pan and fry one onion minced, one carrot and two potatoes cut into chunks. Stir, blend with a cup of vegetable broth coffee (or plain water) and cook for 5-10 minutes. Add a liter of tomato sauce, season with salt and simmer for another 20 minutes before blending and serving.
And the whim without guilt? Add to the initial frying of the chili pepper and of paprika; garnish with a mix of sunflower and pumpkin seeds; a spoonful of robiola or stracchino or del pesto it will give a lot of taste with few calories.

Cream of Jerusalem artichoke, the queen of light velvety

The Jerusalem artichokes it's a tuber very similar to the potato in consistency, but not for nutritional contributions. Unlike potatoes, in fact, it is not a source of carbohydrates and has a decidedly lower calorie intake.
To prepare the Jerusalem artichoke cream, brown one shallot in a spoonful of extra virgin olive oil, add the Jerusalem artichokes and cover with broth or water. Cook for 20 minutes, adding water or broth if it should dry out too much. Blend and serve with a turn of oil and some croutons shorn in the oven. The Jerusalem artichoke velvety is excellent enriched with pumpkin or the sage. And to bring a single dish? Skewers of shrimp grilled and dinner served in no time.

How to make baked vegetables au gratin light – Italian Cuisine

Using the oven you can prepare tempting side dishes, in a recipe that combines taste and lightness

Light and tasty, the baked vegetables au gratin light they are a quick and easy side dish to prepare, perfect in every season and ideal for accompany any second course. But not only that: they can also be served as an appetizer or on the occasion of an aperitif or a buffet, where they will certainly be highly appreciated by vegetarian and vegan guests. Among the advantages, moreover, there is that of being able to break the monotony and create a varied course, given that more vegetables can coexist in the same pan.

The ideal vegetables to make in the oven au gratin light

Among the most suitable vegetables to make au gratin there are undoubtedly the aubergines. Peppers, courgettes, tomatoes, carrots and onions are other highly appreciated ingredients for this preparation, as well as mushrooms, radicchio, fennel, cauliflower and pumpkin. You can really indulge yourself with your imagination and personal taste, using the recipe of baked vegetables au gratin light as an expedient to empty the refrigerator from leftovers.

Prepare and cook the vegetables

The first thing to do is wash and dry the chosen vegetables. Then cut them lengthwise, making slices about a centimeter thick. In a pan place a sheet of parchment paper and lay the slices on it, choosing the arrangement you like best. Alternatively, you can cut the vegetables into chunks and mix them in the pan. Season with a pinch of salt and a drizzle of oil, then cook at 180 ° for about 40 minutes.

The crunchy breading

While the vegetables are in the oven, prepare the breading base: parmesan and breadcrumbs in equal parts; parsley just enough. To vary, you can choose to replace parsley with other herbs or spices such as basil, oregano, coriander and rosemary. Chopped garlic is also a recommended ingredient, as long as the cubes are very thin. After 40 minutes, take the vegetables out of the oven and, with the help of a spoon, spread the breadcrumbs over all the vegetables. Bake again for about 10 minutes and then operate the grill for three minutes, so that a crispy crust forms on the vegetables.

Skewers of baked vegetables au gratin

For an aperitif, you can offer a very tasty variant of baked vegetables au gratin light: create some skewers of au gratin vegetables, alternating on the stick the slices of courgettes or aubergines with morsels of cheese or cherry tomatoes.

Store the au gratin vegetables

Gratinated vegetables are very popular with those who love the light food and they have the advantage that they can be prepared in advance: you can possibly store them in a closed container.

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