Notte di Halloween, ricette per festeggiarla con gusto e leggerezza

Ricca di antiossidanti, vitamine e sali minerali, a fronte di un modesto apporto calorico (solo 17 per 100 grammi di prodotto), la zucca è un alimento che è possibile consumare anche se si è a dieta ferrea. Ben venga dunque che sia proprio questo maestoso ortaggio il protagonista principale della festa di Halloween, ricorrenza importata da oltreoceano che non sembra abbia faticato molto a radicarsi anche nel nostro belpaese.

E se l’utilizzo principale che se ne fa è quello di realizzare il simpatico Jack o’ lantern, ovvero la famosa zucca illuminata, nulla ci vieta di impiegarla in cucina anche per preparare deliziosi manicaretti proprio in occasione della notte delle streghe; anzi direi che è doveroso, dal momento che sprecare tutta quella dolce, succosa polpa sarebbe un vero peccato.

Ecco quindi che anche la redazione di dietaland si unisce ai festeggiamenti proponendovi due ricette a basso contenuto calorico delle quali l’ingrediente principale è proprio la nostra Cucurbita maxima: la prima, un classico risotto alla zucca, apporta all’incirca 200 calorie a porzione (rilassatevi, è festa!), la seconda, una variante degli Spiedini Halloween già proposti dal nostro Gingerandtomato, consiste di soli cubetti di zucca e funghi Champignon spennellati con del buon olio extravergine di oliva.

Vediamole:

Risotto alla Zucca

Ingredienti

  • 1/2 cipolla
  • 1 cuc.no d’olio
  • brodo vegetale o di dado
  • vino bianco
  • riso 150 gr.
  • sale q.b
  • zucca 300 gr.
  • aceto balsamico 1 cucchiaio
  • rosmarino fresco

Procedimento

Per prima cosa preparate un brodo di dado vegetale. Quindi mettete a rosolare la cipolla con l’olio e unite la zucca a pezzetti. Dopo aver fatto rosolare per un po’ la zucca aggiungete acqua o vino bianco.

Aggiungete il riso, fatelo tostare e cuocetelo aggiungendo gradualmente il brodo caldo con il mestolo.

A fine cottura mantecate con un cucchiaio di aceto balsamico e rosmarino tritato.

 

Spiedini light di Halloween

Ingredienti

300 gr. zucca gialla

12 q.b. funghi Champignon di piccole dimensioni

olio extravergine d’oliva

sale
Procedimento

Sbucciate la zucca lavatela e poi tagliate la polpa a cubetti alti circa due centimetri. Eliminate la radice dai funghi e sciacquateli rapidamente e metteteli a scolare. Quindi tagliate la pancetta a pezzetti della stessa larghezza dei dadini di zucca.    Infilzate negli spiedini di legno un fungo, un pezzetto di pancetta e poi la zucca. Continuate ad infilzare in modo alternato gli ingredienti fino a completare tutti gli spiedini. Una volta pronti gli spiedini, spennellateli con un po’ d’olio e conditeli con un pizzico di sale. Per concludere non dovrete far altro che cuocere gli spiedini su una bistecchiera molto calda, rigirandoli spesso per non farli attaccare, e quando le verdure saranno cotte ed ancora un po’ croccanti toglierle dalla bistecchiera ed infilzare gli spiedini su una zucca che poi porterete in tavola.

Per la ricetta originale degli Spiedini Halloween:

Festa in maschera per Halloween? Prepariamo gli Spiedini Halloween

Per saperne di più sulle :

Zucca, un alimento principe della stagione autunnale

Condividi l'articolo:

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