Ricetta extra light: sformato bicolore di zucchine e peperoni

peperoni e zucchine

Cucinare dei cibi che siano buoni e leggeri è già difficile, preparare dei piatti che oltre ad avere queste caratteristiche siano anche belli da vedere è una vera e propria impresa. Per questo oggi vi presentiamo la ricetta di un piatto che può essere usato sia come antipasto che come contorno, che oltre ad essere molto light, contiene appena 50 calorie a porzione, estremamente gustoso, riesce a deliziare anche l’occhio grazie ai suoi colori: è lo sformato bicolore di zucchine e peperoni!

Sformato bicolore di zucchine e peperoni

Ingredienti per 4 persone

200 g. di zucchine, un peperone rosso, 20 g. di panna fresca, due albumi, 10 g. di burro, sale e pepe.

Preparazione

Accendete il grill del forno a circa 60% della sua potenza massima; intanto lavate e asciugate accuratamente il peperone, appoggiatelo sulla griglia del forno e infornate, ricordandovi di mettere sotto una teglia foderata di carta d’alluminio, in modo che, durante la cottura il peperone non rimanga bagnato dell’acqua che perde.

Fate bruciacchiare il peperone girandolo non appena la buccia diventa scura, in modo che tutti e due i lati si cuociano uniformemente; non appena sarà pronto avvolgetelo nella carta di alluminio e in carta di giornale. Abbassate la temperatura del forno a 180°, e, intanto, lavate e asciugate le zucchine, tagliatele a rondelle e lessatele in acqua bollente per un paio di minuti. Scolatele e tamponatele con carta da cucina e frullatele con un albume, unendo alla fine 10 g. di panna, un pizzico di sale e di pepe.

Spellate il peperone, eliminate i semi e frullatelo con l’altro albume, gli altri 10 g., di panna, sale e pepe. Imburrate uno stampo da plumcake e dividetelo a metà per il senso della larghezza on un cartoncino, e foderate anche il forno con carta da forno. Riempite lo stampino per metà con il composto di zucchine e metà con quello di peperoni e sfilate il cartoncino. Cuocere a bagnomaria per 45 minuti e servite quando sarà ben freddo.

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