Ricette light: carpaccio di polpo

Il carpaccio di polpo è un secondo decisamente estivo. Inoltre, è veloce da preparare, leggero e molto gustoso, grazie anche agli ortaggi e ai legumi di stagione che arricchiscono la ricetta, senza apportare calorie di troppo, ma tante vitamine e colori a volontà nel nostro piatto.

Il polpo, infatti, è un mollusco ricco di preziosi sali minerali quali il sodio, il calcio, il fosforo, il magnesio e la vitamina A. Inoltre, ha un buon tenore proteico e pochissimi grassi. L’apporto calorico, è decisamente modesto. Per ogni 100 grammi di prodotto, le calorie sono 57. Gli ortaggi e i legumi di stagione, come i peperoni e i fagiolini, contribuiscono a rendere questo piatto particolarmente saporito e saziante. I peperoni e i fagiolini, infatti, sono ricchi di vitamina C, ma anche di vitamina A e sali minerali.

La cottura a vapore, inoltre, ottima sia per il pesce che per le verdure, è amica della linea e preserva le proprietà nutritive degli alimenti al 99,9%.

Ingredienti per 4 persone

  • 500 g di carpaccio di polpo
  • 1 peperone rosse
  • 1 peperone giallo
  • circa 100 g di fagiolini puliti
  • 1 cespo di lattuga o altra insalata
  • succo di 1 limone
  • 2 cucchiai di olio extravergine d’oliva
  • sale, pepe bianco q.b.

Preparazione

Il polpo va cotto al vapore, ma gustato freddo. In questo modo non perderà né di gusto, né di digeribilità. In una ciotola, mescolate l’olio extravergine con il succo di limone, il sale e il pepe bianco e lasciatevi marinare il carpaccio di polpo per un’oretta.

Nel frattempo, scottate in acqua bollente salata i peperoni ancora interi, dopodiché tagliarli in quattro, eliminare i semi e la costa bianca all’interno, spelarli e tagliarli a striscioline. Sbollentate anche i fagiolini e tagliarli a pezzetti una volta raffreddati. Pulite la lattuga e rivestite i piatti da portata. Adagiate sopra le fette di carpaccio di polpo, e decorate con i peperoni e i fagiolini. Infine condite con il restante liquido di marinatura.

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