Ricette estive light con i pomodori

I pomodori sono un vero concentrato di vitamina C e licopene, un potente antiossidante appartenente alla famiglia dei carotenoidi e che dà alla frutta e agli ortaggi il classico colore rosso. Ha anche un buon contenuto di Sali minerali quali potassio e fosforo. Essendo molto ricco di acqua ha un apporto calorico molto basso, 17 Kcal per 100 g. Vediamo insieme qualche ricetta estiva.

Ricette light con i pomodori

Pomodori gratinati

Ingredienti per 4 persone

  • 4 pomodori da insalata
  • Olio d’oliva q.b.
  • 1 spicchio di aglio
  • 20 g di acciughe sott’olio
  • Una manciata di capperi sott’aceto
  • Pepe q.b.
  • Basilico q.b.
  • Prezzemolo q.b.
  • Sale q.b.

Preparazione

  1. Lavate i pomodori e tagliateli a circa ¾ della loro altezza, tenendo da parte la calotta. Con un coltello svuotate il pomodori, scavando intorno alla sua circonferenza.
  2. Fateli scolare su un piatto a testa in giù, ma non buttate l’acqua di vegetazione che vi servirà in un secondo momento.
  3. Nel frattempo mettete in una ciotola il pangrattato, le acciughe sott’olio tritate, i capperi scolati, l’aglio schiacciato, il prezzemolo e il basilico tritati e infine l’olio e il sale.
  4. A questo punto versate l’acqua di vegetazione dei pomodori per ammorbidire il ripieno.
  5. Farcite i pomodori aiutandovi con un cucchiaino e adagiateli su una teglia rivestita di carta da forno.
  6. Fate un giro d’olio e lasciate cuocere in forno per 20 minuti a 200°C.
  7. Una volta intiepiditi trasferiteli su un piatto da portata e guarniteli con la calotta messa da parte precedentemente. Potete accompagnarli con un’insalata.

Pomodori ripieni di quark

Ingredienti per 4 persone

  • 4 pomodori da insalata
  • 250 g di quark magro
  • Origano q.b.
  • Erbetta cipollina q.b.
  • Pepe q.b.
  • Sale q.b.
  • Olio extravergine d’oliva q.b.
  • Pangrattato per la crosta

Preparazione

  1. Lavate i pomodori e svuotateli con un coltello, capovolgeteli su un piatto e lasciateli scolare.
  2. Nel frattempo in una ciotola amalgamate al quark l’erbetta cipollina, l’origano, un filo d’olio e un pizzico di sale.
  3. Farcite i pomodori, spolverizzate con il pangrattato e servite freddi.

Photo Credit| Thinkstock

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