Tag: light

Palacinka, the light crêpe that comes from the East – Italian Cuisine

The recipe for preparing delicious palacinke inspired by the ancient Istrian tradition still alive in Trieste, door of the East

Eggs, milk, flour, sugar and a pinch of salt. There palacinka recipe widespread in Hungary, Istria, Trieste and surroundings can be considered a light version of the classic French recipe. In fact, this requires that the batter is cooked in a pan where butter (one walnut per crêpe) has been melted, while here just half a teaspoon of seed oil per piece. The palacinke are then usually stuffed with homemade plum jam, much less caloric than the chocolate-based sauces that traditionally fill French crêpes.

Recipe

Ingredients for 4 people
1 egg, 10 tablespoons of flour, a glass of milk, two tablespoons of sugar, a pinch of salt and seed oil to grease the pan.

Method
Combine the eggs and the sugar, mixing well with an electric whisk. Add a pinch of salt, milk and flour to obtain a thick and dense batter. Leave it to rest in the refrigerator for half an hour, covered with plastic wrap. Grease a non-stick pan with half a teaspoon of seed oil, heat it and pour a ladleful of batter spreading over the surface of the pan, keeping the layer slightly high. Also cook it on the other side and let it rest on a plate waiting to stuff it

The stuffing

Although Nutella always goes very strong (and by reading our recipe you can prepare it at home), the ideal filling for the palacinka is the marmalade. Of plums, apples or berries, it does not matter, what matters is that it is spread over the entire surface. The palacinka will come later rolled or folded and dusted with icing sugar or cocoa. Those with a sweet tooth can enjoy a garnish of whipped cream or melted chocolate.

a light dressing with broccoli and almonds – Italian Cuisine

A recipe for not giving up pasta even when we pay attention to the line. Let's condiamola with seasonal ingredients, healthy and light, but tasty

Autumn, want to comfort food: take refuge in a pasta dish is also granted to those who are attentive to the line, just choose the right type and a healthy seasoning, light and low in calories that does not make us renounce to taste.

ZenPasta suggests a recipe with its own penne rigate with organic durum wheat semolina, konjac flour and fiber
vegetable, with 50% less carbohydrates and 40% less calories. How to taste them? Let's take a seasonal vegetable such as broccoli, rich in mineral salts, vitamins, fiber, with antioxidant properties and an ally for lung health. We combine the almonds that help us fight cholesterol and osteoporosis. And with these two ingredients we prepare one cream tasty to dress pasta with.

The recipe of penne rigate with broccoli and almond cream

Ingredients for 2 people

130 g of ZenPasta striped pens
About 180 g of broccoli
1 clove of garlic
2 tablespoons of extra virgin olive oil
6 fresh basil leaves
1 tablespoon grated parmesan
20 g of peeled almonds
10-15 g of flaked almonds
Salt to taste.

Method

Clean the broccoli and cut it into small florets. Fill a pot with water and bring to a boil. Add some salt and cook the broccoli for about 10 minutes. If you prefer you can also opt for steam cooking that preserves all the nutritional qualities of broccoli. Drain them as soon as they are cooked. Keep the smaller florets aside and transfer the rest of the broccoli to the mixer with a tablespoon of oil, a clove of garlic, basil, and parmesan. Whisk everything, adding a little cooking water if necessary to obtain a smooth and homogeneous cream.

Meanwhile cook the pasta. You can use the same cooking water as broccoli. In this way the pasta will be even more tasty. Drain it al dente and season it quickly in a pan with the broccoli cream, the florets you have kept aside and the lightly toasted almonds. Serve hot.

Recipe Scented calf and light caponata – Italian Cuisine

Ingredients

4 pcs veal fillets
220 g long mignon aubergines
100 g red spring onion
10 g pine nuts
8 pcs large green olives
2 pcs camone tomatoes
sugar
vinegar
garlic
fennel seeds
star anise
marjoram
chervil
rosemary
mustard
extra virgin olive oil
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

For the recipe of scented veal and light caponata, wing the fillets and cook them in a pan with a knob of butter flavored with 1 clove of crushed garlic, 1 star of anise and fennel seeds. The temperature should not be too high, to prevent the butter from turning black. Sprinkle the fillets with the butter turning them on all sides and removing the pan from the heat from time to time to moderate the temperature. They will serve 10-12 minutes in all. Let them rest for 5-6 minutes. Finally, brush them with 1 teaspoon of mustard diluted with a bit of water and «impanateli in chopped marjoram, rosemary and chervil.
FOR THE CAPONATA
Cut the aubergines in half lengthwise and cut the grilled meat. Also cut the spring onions and tomatoes in half. Cook the vegetables in the pan with a little oil over high heat for 3-4 minutes. Toast the pine nuts in a small pan for 2-3 minutes. Season the vegetables with the pine nuts, the chopped olives, a drizzle of oil, a pinch of sugar and a dash of vinegar and serve with the meat.

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