Ricette light: tortino di patate e porri

Il tortino di patate e porri è un piatto molto gustoso, soprattutto per chi ama le patate, ma è ideale anche per chi segue una dieta ipocalorica o per chi soffre di calcoli renali. Le patate, infatti, così come i porri, hanno proprietà diuretiche e drenanti.

La patata è un tubero dalle risorse preziose, garantisce, infatti, una grande quantità di fibre e di proteine. Sono estremamente ricche di potassio e di amido. Molti credono, a torto, che le patate siano acerrime nemiche della silhouette. Tuttavia, il ridotto apporto calorico fa cadere ogni presunta colpa. 100 g di patate, infatti, equivalgono a 218 Kcal, se cotte al forno a 175 Kcal, e a 85 Kcal se lessate.

Il porro è un alimento altrettanto virtuoso, forse troppo poco impiegato in cucina, sebbene il gusto sia molto simile a quello della cipolla. Si tratta di un ortaggio ricco di acqua, assolutamente ipocalorico, è ricco, invece, di vitamina A e C, contiene sali minerali quali magnesio, ferro, silice, potassio, calcio e fosforo. Al pari delle patate, il porro possiede proprietà diuretiche, a cui unisce una funziona anche antisettica, carminativa (combatte l’accumulo di gas nell’intestino) e leggermente lassativa. Inoltre, il porro, se mangiato crudo, ad esempio sminuzzato nell’insalata, aiuta a mantenere pulito l’intestino.

Ingredienti per 4 persone

  • 1,2 kg di patate
  • 4 porri
  • 4 cucchiai di olio extravergine di oliva
  • 2 prese di sale marino integrale

Preparazione

Sbucciate e affettate le patate in modo che siano dello spessore di mezzo centimetro, e lasciatele cuocere a vapore per 10 minuti. In un tegame unto con 1 cucchiaio di olio fate uno strato di patate, cospargete con i porri affettati finemente, e fate un altro strato. Proseguite sino a che avrete esaurito tutti gli ingredienti.

Infine, versate l’olio che è avanzato e spolverizzate il tutto con una presa di sale. Lasciate cuocere in forno alla temperatura di 220 gradi per circa mezz’ora. Buon appetito!

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