Ricette light: contorno di patate agli aromi

Questo contorno di patate, ha un sapore molto fresco e gustoso. Il condimento usato, infatti, è a base di acciughe, prezzemolo, origano, basilico, capperi, aglio, olio e aceto.

Questo piatto, è molto semplice da preparare e si presta bene ad accompagnare pietanze sia a base di carne, che di pesce, ma non sfigura anche accanto ad un bel piatto di salumi o di formaggi. Inoltre, essendo un piatto molto leggero, è particolarmente indicato per chi deve seguire un regime alimentare ipocalorico.

Le patate, infatti, sono leggerissime (86 kcal per ogni 100 grammi), ricche di acqua e di potassio, ma anche di vitamine del gruppo B, C e PP, magnesio, fosforo, calcio, ferro. Le patate, cotte al vapore o al forno mantengono intatte le proprietà benefiche, mentre fritte perdono gran parte delle loro sostanze curative.

Le patate, inoltre, sono consigliate sia ai soggetti affetti da ipertensione, che ai diabetici. Tuttavia, le patate andrebbero consumate di agricoltura biologica, perché essendo come una spugna, assorbono i pesticidi e le sostanze chimiche in grandi quantità, diventando un veleno per il nostro organismo. Le patate novelle, in genere, contengono una quantità minore di sostanze tossiche.

Ingredienti

  • 800 gr di patate
  • 2 acciughe sotto sale
  • 1 cucchiaio di aceto di vino bianco
  • 2 spicchi di aglio
  • 1 mazzetto di basilico
  • 30 gr di capperi sotto’aceto
  • 15 ml di olio d’oliva extra vergine
  • 1 cucchiaino essiccato di origano
  • pepe macinato fresco a piacere
  • 1 mazzetto di prezzemolo

Preparazione

Lavate le patate e, senza sbucciarle, lessatele intere in acqua salata a fuoco basso, per circa 30 minuti. Scolatele e lasciatele intiepidire. Nel frattempo sciacquate sotto l’acqua fredda le acciughe, poi apritele in due e togliete loro le lische. Con l’aiuto di una mezzaluna tritate finemente le acciughe, i capperi, l’aglio, il prezzemolo e il basilico; mettete il trito in una ciotola, unite l’aceto, l’olio, il pepe e l’origano.

Sbucciate le patate e tagliatele in grossi cubetti, quindi unitele alla salsa e mescolate con delicatezza; se occorre aggiustate di sale. lasciate insaporire per 30 minuti prima di servire.

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