Tag: light

Salmon tartare: 5 ideas for a light lunch – Italian Cuisine

How to prepare crudités at home as good as those in the restaurant and the best combinations to create dishes with an exotic or Mediterranean twist

Fresh, light and delicious at the same time. The tartare is very good and very easy to prepare: why eat it only at the restaurant? Once we have learned the basic technique, we will be able to make tasty dishes with an exotic soul, perfect for a light lunch or to start dinner on the right foot. We think of salmon before thinking about tartare: the perfect fish for preparation is a fresh, barbed and private skin salmon fillet. Like all cases in which raw fish is consumed, it must be felled in freezer for 96 hours at -20 ° C or buy it already felled from the fishmonger. Once you have taken the salmon fillet suitable for a raw consumption then, it is necessary wash it, dry it well and prepare it for cutting. Make then of the strips of about 1 cm in width from which you will start to make the cubes. Depending on the preparations and your personal taste, the dimensions may vary: the larger the pieces of fish, the more intense the feeling of raw will be. And now that the base is ready, let's have fun with the best recipes!

With the sprouts

To prepare a delicious tartare with salmon, sprouts and soy sauce, cut the fish fillet with a knife to obtain cubes about half a centimeter per side. Add them to the soy sauce with a teaspoon of rice oil and leave to rest for about 10 minutes. Portion it with a spoon, add half a teaspoon of sesame seeds and complete with bean sprouts and edible flowers to taste.

Mediterranean style

This preparation enhances the authentic flavors of our kitchen, adding a small exotic twist. Then season the diced salmon with a splash of lime, extra virgin olive oil, a pinch of salt and freshly ground pepper. Complete with tropea onion, capers and some avocada cubes. Enrich to taste with cherry tomatoes and finely chopped olives.

With mango

Those who love tropical fruit will not be able to resist this version. In a coppapasta create a base with diced avocado and season with lime, salt and pepper. Then form a layer of coarsely chopped salmon and season with oil, salt and pepper to taste. Complete with a layer of diced mango, remove the mold and serve.

With mayonnaise

To make this creamy version, season the salome with a spoonful of mayonnaise and finely chopped chives. Complete to taste with herbs and serve it alone or as a tasty filling for sandwiches.

With the avocado

Here you go on the classic! To make this tartare, prepare a base with diced avocado (preferably ripe) and seasoned with lime, salt and pepper. Complete with a layer of salmon enriched with chopped red onion, a drizzle of oil, salt and a pinch of pepper.

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our fresh, tasty and light ideas – Italian Cuisine

When it is very hot you have to start the day with a load of energy. Always have breakfast!

We always say, the Breakfast it is the most important meal of the day! But it is also the most neglected meal, especially in the summer … because if in the winter we occasionally indulge ourselves with alternatives between biscuits, rusks and homemade cakes, in summer find ideas for breakfast that are fresher, lighter but still satisfying not it's easy.

Summer breakfasts: not just coffee!

If you are among those who only drink one in the morning coffee before leaving home know that you are doing everything wrong.
Breakfast is not an optional meal, but it is one of the five meals that must necessarily be respected during the day: in the morning it is important to reactivate the metabolism, rehydrate the body and take in all the energy necessary to face the day.
The ideal would be to have breakfast within 30 minutes of waking up and staying at the table for at least 10 minutes.
Breakfast at the bar may not be the rule, but only an exception.
Furthermore, especially in summer, it is important to fill up on healthy foods rich in vitamins and minerals to cope with high temperatures with more energy.

Point the alarm a little earlier

Does it seem impossible to wake up 10 minutes earlier to have breakfast calmly? It is just a matter of habit and then you will understand when it is important to dedicate that extra time to your well-being every day.
If you feel like doing some physical activity, this is the right time to train at home or to go out for a run, but in this case you have to have the courage to aim the alarm earlier.
It's worth it, we assure you!

Sweet or salty?

The ideal breakfast is one that makes you feel good and that you like best, but always in the context of a healthy and balanced choice. You can vary every day alternating between sweet and savory to give you something different every morning. And if you wake up one morning with a craving for toast, heat some rye bread and accompany it with a slice of smoked salmon for a North European breakfast. If you are more for dessert, pour fruit yogurt in a bowl and decorate with granola, seeds and fresh fruit. And then still smoothies, centrifuges or smoothies, not only of fruit but also of vegetables.

Prepare the risotto with zucchini, a light and tasty first course – Italian Cuisine

Simple, but with a touch of fantasy it can become a refined dish: the risotto with zucchini is ready to surprise you

It is a fresh and light dish, which is prepared in a short time and which can be enriched with many ingredients, to become a refined and elegant first course: risotto with zucchini has a very delicate flavor, capable of meeting even the taste of the little ones, and precisely because of its delicacy, it can be made more structured with the combination of shellfish, smoked salmon, toasted bacon slices or dried fruit, such as walnuts and hazelnuts. In any case you want to prepare it, the risotto with zucchini remains a pleasant and light first course.

The most suitable zucchini

The presentation of a dish is like a woman's dress: if it is well done, it adds value to the content itself. For this reason, not all courgettes are suitable for preparing this dish. The best are the Ligurian zucchini, small and with a light green streaked color: cut into rounds they are not larger than a small circle, have very firm flesh and do not flake during cooking. But of course it depends on the season and the availability of your trusted gardener!

And now the recipe for preparing risotto with zucchini

For this dish you will need 320 g of Carnaroli rice, 3 very firm zucchini, a red Tropea onion, a white onion, a carrot, a bay leaf, salt, peppercorns, 100 g grated Parmigiano Reggiano, a few leaves of fresh mint, extra virgin olive oil and butter.

Prepare vegetable broth putting in a large pot water, an onion, a carrot, a courgette, a pinch of salt, a few grains of pepper and a bay leaf and cook for 40 minutes over medium heat. Then strain and leave on the heat. Separately, fry the thinly sliced Tropea onion in a pan with a knob of butter. When it is golden, add the rice, let it toast a few minutes and then cover it with two ladles of broth, which you will continue to add as it is absorbed by the rice. Halfway through cooking, add the diced courgettes, stir and finish cooking. When the rice is al dente, turn off, add the Parmesan, stir in a knob of butter, cover for 5 minutes and then serve, completing with a few leaves of fresh mint.

In the tutorial some suggestions for a perfect risotto with zucchini

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