A Pasqua, come a Natale, c’è la tendenza ad abbuffarsi… durante le feste, infatti, più o meno tutti mangiamo più del solito. Per evitare di mettere su chili di troppo, ecco un menù light per il pranzo di Pasqua e qualche idea per una Pasquetta “al sacco”, senza rinunciare ai sapori tipici della tradizione.
Pranzo di Pasqua: menù light
Antipasto
Carpaccio di zucchine
(dosi per 4 persone)
Ingredienti
- 300 g di zucchine
- 5 foglie di basilico
- 1 mazzetto di prezzemolo
- Succo di ½ limone
- 2 cucchiai di aceto balsamico
- 1 cucchiaio di olio extravergine di oliva
- Sale e pepe q.b.
- Scaglie di parmigiano q.b.
Preparazione
- Tagliate le zucchine a fettine sottili e disponetele su un vassoio da portata.
- Cospargete con scaglie di parmigiano.
- A parte mescolate in una ciotola il succo di limone, l’aceto, il pepe ed il sale e versate l’emulsione ottenuta sopra le zucchine.
- Tritate finemente basilico e prezzemolo e spolverizzate il carpaccio.
Primo piatto
Risotto con crema di asparagi
(dosi per 4 persone)
Ingredienti
- 200 g di riso Carnaroli
- 800 g di asparagi
- 1 cipolla
- Olio extravergine di oliva q.b.
- Sale q.b.
- Parmigiano q.b.
Preparazione
- Separate le punte degli asparagi dai gambi e scottatele leggermente in acqua bollente.
- Scolate e mettete da parte.
- Lessate anche i gambi in acqua salata e scolate senza buttare l’acqua di cottura.
- Frullate solo i gambi con l’olio d’oliva.
- In una pentola fata rosolare la cipolla tritata con un filo d’olio per qualche minuto.
- Aggiungete il riso e tostatelo, mescolando per 3/4 minuti circa.
- Bagnate con l’acqua di bollitura degli asparagi.
- A metà cottura unite la crema di asparagi e ultimate la cottura del riso.
- Mantecate con un po’ di parmigiano.
- Impiattate e guarnite le portate con le punte di asparagi messe precedentemente da parte.
Secondo piatto
Costolette di agnello alle erbette aromatiche
(dosi per 4 persone)
Ingredienti
- 600 g di costolette d’agnello
- 1 rametto di rosmarino
- 1 rametto di timo
- 1 rametto di maggiorana
- Sale q.b.
- Pepe q.b.
- Olio extravergine di oliva q.b.
Preparazione
- Tritate le erbe aromatiche grossolanamente.
- Tagliate il carré in tranci e condite con olio, sale, pepe e il trito di erbe aromatiche.
- Disponete i tranci su una placca rivestita con carta da forno.
- Fate cuocere a 180°-200°C per 10-15 minuti (l’interno deve rimanere rosato).
Dessert
Soufflé al caffè
Ingredienti
- 200 g di latte parz. scremato
- 40 g di farina 00
- 3 cucchiaini di caffè solubile in polvere
- 30 g di burro
- 2 tuorli d’uovo
- 3 albumi
- 40 g di zucchero semolato
Preparazione
- Impastate la farina con il burro e formate una palla.
- Fate bollire il latte e aggiungete il caffè solubile e il burro impastato con la farina.
- Fate cuocere a fuoco basso, sempre mescolando, sino a quando non otterrete una crema densa.
- Spegnete il fuoco e incorporate i due tuorli e lo zucchero.
- Lasciate raffreddare.
- Nel frattempo montate gli albumi a neve ferma con un pizzico di sale e incorporando 1 cucchiaio di zucchero a velo.
- Incorporate gli albumi alla crema di caffè fredda con movimenti dal basso verso l’alto.
- Imburrate 6 stampini da forno e spolverizzate di zucchero.
- Riempite gli stampini per 2/3 con il composto.
- Fate cuocere in forno preriscaldato a 200°C per 15 minuti.
- Servite appena sfornati (per evitare che si sgonfino).
Pasquetta pranzo al sacco
Torta pasqualina light
Ingredienti
- 500 g di farina 0
- 2,5 l di acqua frizzante (a temperatura ambiente)
- Un pizzico di sale
- 50 g di olio extravergine di oliva
- 400 g di ricotta di mucca
- 1 mazzo di bietole
Preparazione
- Lessate le bietole e scolate.
- In una ciotola lavorate la farina con l’olio e l’acqua frizzante e un pizzico di sale.
- Amalgamate e impastate fino ad ottenere una pasta morbida ed elastica.
- Avvolgete l’impasto nella pellicola trasparente per 2 ore.
- Dividete l’impasto in 4 parti.
- Rivestite la teglia con la carta da forno precedentemente bagnata e strizzata.
- Spennellate la carta da forno con 1 cucchiaino di olio.
- Stendete la prima parte a sfoglia sottile e adagiatela sullo stampo. Spennellate con 1 cucchiaino di olio.
- Stendete la seconda parte dell’impasto a sfoglia sottile e ricoprite la precedente.
- Sminuzzate le bietole e amalgamate con la ricotta, regolando di sale e pepe.
- Versate il ripieno nella torta e livellate.
- Completate la torta pasqualina con le ultime 2 sfoglie, sempre spennellando di olio quella di sotto.
- Arrotolate i bordi e spennellate con 1 cucchiaio di olio.
- Fate cuocere in forno preriscaldato per 50 minuti a 180°C.
Photo Credit| Thinkstock
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