Tag: light

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

Browse the gallery

Fresh and light desserts for the summer – Italian Cuisine

Do not give up taste without losing sight of the calories you can, with light desserts made of fruit, to satisfy the sweet tooth, without guilt

Do you always have to give up something sweet? Especially in the summer, with the costume test on the doorstep? In fact, this season could give us the opportunity to cheat more lightly, given the already more dietary meals we consume because of the heat and heat. There are so many proposals from light and fresh desserts able to satisfy the desire and at the same time of keep your weight under control. Ice creams and sorbets, mousses and jellies, all made with lots of fruit and low in calories, to regenerate the spirit, without guilt.

Light ice creams

The ice cream it is undoubtedly one of the most loved sweets by all, large and small. Very often you give up thinking about how many calories they hide behind a scoop of cream, but a little cunning is enough to be able to enjoy an ice cream cup without having to come up with exhausting gym sessions immediately afterwards. The secret is replace the fat part with something lighter: the yogurt with cream, for example. And, given that the yogurt is not mounted, to have volume, mount two egg whites. And then choose fruit flavors instead of creams. And take the fruit well ripe, so as to decrease the quantities of sugar needed.

desserts

Fruit mousse

Little time to prepare them, no baking, and an amazing result: they are fruit mousses, a sweet spoon which is always welcome, which is prepared by mixing pureed fruit, a syrup of water and sugar and gelatin. Also good without cream, for a delicate and low-calorie fine meal.

Greedy sorbets

The sorbets they are fresh and light desserts, which should normally be served between courses but are often offered as a meal. They are prepared with lots of fresh fruit (or aromatic herbs, such as mint) and a sugar syrup. They are passed in the ice cream maker, or, if you don't have it, in a bowl that you will keep in the freezer, remembering to break the compound with the prongs of a fork until you get the right consistency of your sorbet.

And now, in the tutorial, some ideas for a light dessert but full of taste

Pasta and salmon in 10 light ideas – Italian Cuisine

Lightness, taste and a lot of good simplicity. Salmon pasta will be unforgettable with these delicious recipes

After so many pennette, cream and salmon dishes, we know: pasta + salmon = summer! But if we are looking for a bit of lightness and some new ideas … what is left of the cream?
Pasta above all, to choose from in many formats, dried, fresh, wholegrain, of rice, spelled or lentils. And the salmon: very good raw, smoked or simply cooked in a pan. In the gallery above we had fun playing with these two basic ingredients, but now we pass the ball to you. Here are some simple rules for preparing a pasta and salmon from bis.

Eye to the salmon

The fish we have chosen for these dishes is tasty, rich in properties and easy to prepare, but it has a small defect: it is more caloric than other fish. So if we want to prepare a first light we must not exceed the doses. In general, we try not to exceed 60 grams per serving, on about 80 g of pasta. Since it is naturally oily due to the fat it releases, we can cook it gently in the pan without adding oil or butter.

We focus on vegetables

Like all light dishes, this one also needs a good quantity of low-calorie ingredients capable of balancing the smaller portions of pasta and salmon. For a truly dietary result, we can use 50 g of pasta, 50 g of salmon and 100 g of zucchini or other vegetables that will give the dish the right volume. Salmon also combines asparagus, broccoli and peas.

Instead of cream

If you cannot resign yourself to our classic dish, replace the traditional sauce with a condiment made from lskim cream, low-fat yogurt and natural salmon (canned). Freshly ground pepper and that's it.

Gordon Ramsay Recipes