Enjoy delicious flavors with fewer calories in the New Year! Here a few light recipes perfect for those on a diet or anyone looking to lose weight without sacrificing great food! Italian recipes which use minimal fat, no added condiments, and natural cooking methods. Learn how to create healthy meals that benefit both your body and mind. Eeating lighter especially after the rich comforting specialities over the festive holidays is a good start to the New Year! Combining fruit and cured meats with a fruit carpaccio with proscuitto or a salty cheesecake with proscuitto or a light pasta dish with tuna and tomatoes.
Carpaccio di frutta con proscuitto toscano DOP - Fruit Carpaccio with Proscuitto
Ingredients:
Delicate extra virgin oil (for the fennel oil)50 ml; 10 gr small pineapple (for the carpaccio)1; mango (for the carpaccio)1
currants (for the carpaccio) to taste; Citterio DOP Tuscan Ham 90 gr (for the carpaccio) 1 pack; chickpea flour (for savory biscuits) 100 gr; spelled flour (for savory biscuits) 120 gr; extra virgin olive oil (for savory biscuits) 40 ml; smoked paprika (for savory biscuits)1 tsp; sparkling water (for savory biscuits)70 ml; salt (for savory biscuits) 6 gr
Preparation:
To prepare the carpaccio, start with the fennel oil: in the glass of an immersion blender, add the fennel roughly chopped with your hands and the oil, then blend for a long time. Filter through a very narrow mesh strainer or cheesecloth and set aside. Prepare the biscuits by mixing all the ingredients in a bowl. Work them first with a fork and then with your hands until you obtain a homogeneous dough, then roll it out between two sheets of baking paper to a thickness of 2/3 mm and create the biscuits. Bake them in a preheated static oven at 180° for 12 minutes. Cut out the central part of the pineapple and peel the mango then, using a mandolin, slice both fruits very thinly. Arrange the fruit slices harmoniously on serving plates and place a few slices of Citterio DOP Tuscan Ham on each plate. Season with fennel oil and complete with currants and fresh fennel. Serve the carpaccio with the savory biscuits.
Cheesecake salata monoporzione con prosciutto di Parma Dop - Salty Cheesecake with Proscuitto
Ingredients:
fresh spreadable cheese480 gr; cow's milk ricotta 280 gr;
milk50 ml; salt to taste; agar agar2 level teaspoons; Fresh cut Parma Ham DOP Citterio 70 gr1 pack; taralli (for the base) 120 gr; rocket (for the base)30 gr; extra virgin olive oil (for the base) 20 ml; Greek yogurt (for the base)40 g
Preparation:
To prepare the single-portion savory cheesecakes, start by mixing the fresh spreadable cheese with the ricotta and salt in a bowl. Pour the milk into a saucepan and add the agar agar, stirring with a whisk to dissolve the powder well. Bring to the heat and heat over medium-low heat, stirring continuously with the whisk. Once it reaches the boil, let it simmer for three minutes, then pour everything into the bowl with the cheeses and mix. Blend the taralli until you obtain a sort of flour, add the rocket and oil and blend again. Finally, add the Greek yogurt and mix with a spoon until you obtain a smooth mixture. Coat four Ø 10 cm pastry cutters with acetate then distribute a few spoonfuls of taralli mixture on the bottom of each one. Flatten using a tamper so as to obtain as uniform a layer as possible and leave to rest in the refrigerator for 30 minutes. Once the resting time has elapsed, add the cream cheese, level well with a wet spoon and place again in the refrigerator to harden for at least two hours. Just before serving the cheesecakes, delicately remove the pastry rings and decorate with a few roses of Citterio Parma Ham DOP, some currants and a few leaves of rocket.
Insalata di anguria, cetriolo e feta - Watermelon Salad with Feta
Ingredients:
2 cucumbers; 150g feta; to taste extra virgin olive oil; 400 g watermelon; to taste pepper; to taste salt; 1 bunch thyme
Preparation:
Peel the cucumbers and cut them into thin round slices. Cut the watermelon pulp into regular cubes, carefully removing all the black seeds. Place the watermelon cubes and cucumber slices in a bowl and add the feta, crumbling it coarsely. Flavor with a handful of thyme leaves and ground pepper to taste. Season with a drizzle of oil, mix delicately, add salt if necessary and serve.
La pasta fredda di Montalbano
Montalbano's cold pasta, like all the recipes loved by Italy's most famous Film Police Commissioner, is a simple but truly particular first course. Fresh tuna is the main element, but all the other ingredients combine to form a unique and delicious flavour. This is an easy and quick preparation recipe, perfect to pair with a nice sparkling white wine, for example a Franciacorta.
Ingredients:
300 g semolina pasta (durum wheat); 250 g tuna fillet
to taste lemon juice; 1 bunch of aromatic herbs; 4 teaspoons gomasio; 4 Sardinian cherry tomatoes; to taste extra virgin olive oil; to taste salt; to taste pepper
Preparation:
Salt 250 g of tuna fillet, keep it cool for 30 minutes, then rinse it and cut it into cubes. Cook 300 g of short pasta, drain it al dente and warm it under running water. Cut 4 Sardinian cherry tomatoes into cubes, salt them and sprinkle them with lemon juice. Mix 1 bunch of finely chopped fresh herbs (sage, rosemary, oregano, thyme, basil, fennel) with 6 tablespoons of extra virgin olive oil.
Season the warm pasta with the herb oil. Add tomato, tuna, raw oil, pepper and 4 teaspoons of gomasio (compound of sea salt and toasted sesame seeds). Serve immediately.
Editors' note:
Gomasio is a condiment composed of whole sea salt and chopped toasted sesame seeds. Sesame, unlike other seeds, contains a high dose of sodium which can easily replace salt and act as a flavor enhancer, like algae which, moreover, enrich its benefits. Alternatives: Za'tar or Tahini paste.
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