Il cenone di Capodanno è certamente meno formale rispetto a quello della vigilia e di Natale, tuttavia il rischio “abbuffate” è sempre in agguato. Per chi è a dieta, e nonostante le feste, deve fare i conti con le calorie, ecco un menù ad hoc, leggero e gustoso per brindare all’anno nuovo senza fare troppe rinunce. Come consigliano i nutrizionisti, infatti, non bisogna adottare un regime troppo restrittivo per non avere un effetto controproducente.
Menù per il Cenone di Capodanno da 750 kcal
- Antipasto: Involtini di insalata belga su fleuron di sfoglia
- Primo piatto: Zuppa di crescione
- Secondo piatto: Rotolo di verdure
- Dessert: Sautè di frutta
Involtini di belga su fleuron di sfoglia
Ingredienti per 6 persone
- 250 g formaggio di capra
- 2 cespi di insalata belga
- mezzo sedano rapa
- 6 dischi di pasta sfoglia (diametro 12 cm)
- scalogno
- peperoncino piccante in polvere
- burro
- olio extra vergine di oliva
- sale q.b.
Preparazione
Bucherellate i dischi di pasta sfoglia, pennellateli di acqua e infornateli per 10 minuti a 180°. Fate appassire l’insalata sfogliata con olio, burro e scalogno tritato, salate e lasciate raffreddare. Preparate 12 involtini con altrettante rondelle di formaggio avvolte nella belga. Disponete 2 involtini su ogni fleuron e passateli al grill finchè il formaggio inizia a fondere. Saltate in padella il sedano rapa ridotto a julienne con burro, sale e peperoncino. Frullate qualche foglia di scarola con olio extravergine e salare. Servite i fleuron con il sedano e la salsa di scarola.
Zuppa di crescione
Ingredienti per 6 persone
800 g di patate
4 cipollotti
400 g di crescione
40 g di olio extra vergine di oliva
brodo
Preparazione
Lavate i cipollotti, sbucciate e lavate le patate, affettateli e fateli rosolare entrambi in una casseruola con l’olio ben caldo. Poi unite circa 1 litro di brodo e portate ad ebollizione. Una volta cotte le patate, cospargete con il crescione e servite ben caldo.
Rotolo di verdure
Ingredienti per 6 persone
1,5 kg di zucca sbucciata
400 g di pane casereccio
200 g di panna liquida light
100 g di cipolla
100 g di zucchine
50 g di sedano rapa
50 g di porro
50 g di carota
3 carciofi
grana reggiano grattugiato
1 piccolo tartufo nero
6 piccoli funghi porcini
burro
olio extra vergine
sale e pepe
Preparazione
Dopo aver pulito la zucca, tagliatela a fette e lasciate cuocere a vapore. Riducete a dadini il sedano rapa, il porro, la carota e a rondelle la zucchina. Mondate bene i carciofi e tagliateli a lamelle. Soffriggete con olio la dadolata di verdure e la cipolla tritata. Unite i carciofi, fateli appassire e infine aggiungete le rondelle di zucchine; salate e pepate, aggiungete la panna, riducete il composto che dovrà risultare ben legato. Lasciare raffreddare. Togliete la crosta dal pane e tagliate delle fette dello stesso spessore che andranno disposte, leggermente accavallate, su un foglio di carta da forno, formando un rettangolo, pressatelo bene con un matterello e ricopritelo con il composto di verdure freddo.
Sautè di frutta
Ingredienti per 6 persone
2 mele verdi
3 arance
burro
vanillina
zucchero di canna
uvetta secca da ammollare in un dito di rhum
mandorle a scaglie
cannella in polvere
Preparazione
Lavate le mele senza sbucciarle e tagliatele a spicchi, asciugate bene le arance dopo averle lasciate in acqua corrente, spremetene una raccogliendo il succo in una ciotola. Tagliate le altre due a spicchi con tutta la buccia. In una larga padella fate rosolare con una noce di burro le mele e le arance; spolverizzate con due cucchiaiate di zucchero di canna, fate fiammeggiare con il rhum usato per l’ammollo dell’uvetta, bagnate con il succo d’arancia, aggiungete l’uvetta, una manciata di scaglie di mandorle, lasciate insaporire il tutto e spegnete quando il fondo di cottura si sarà ridotto. Prima di servire spolverizzate con la cannella.
Photo Credit|ThinkStock
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