Ricette light primaverili dal primo piatto al dessert

Con l’arrivo della primavera tornano sulle nostre tavole bietole, asparagi, coste, fagiolini, fave, finocchi, fragole, ecc. Ecco, qualche ricetta da preparare velocemente con la frutta e la verdura di stagione, rigorosamente light!

Primo Piatto

Risotto con crema di asparagi

(dosi per 4 persone)

Ingredienti

  • 200 g di riso Carnaroli
  • 800 g di asparagi
  • 1 cipolla
  • Olio extravergine di oliva q.b.
  • Sale q.b.
  • Parmigiano q.b.

Preparazione

  1. Separate le punte degli asparagi dai gambi e scottatele leggermente in acqua bollente.
  2. Scolate e mettete da parte.
  3. Lessate anche i gambi in acqua salata e scolate senza buttare l’acqua di cottura.
  4. Frullate solo i gambi con l’olio d’oliva.
  5. In una pentola fata rosolare la cipolla tritata con un filo d’olio per qualche minuto.
  6. Aggiungete il riso e tostatelo, mescolando per 3/4 minuti circa.
  7. Bagnate con l’acqua di bollitura degli asparagi.
  8. A metà cottura unite la crema di asparagi e ultimate la cottura del riso.
  9. Mantecate con un po’ di parmigiano.
  10. Impiattate e guarnite le portate con le punte di asparagi messe precedentemente da parte.

Secondo piatto

Torta rustica con ricotta e bietole

Ingredienti

  • 500 g di farina 0
  • 2,5 l di acqua frizzante (a temperatura ambiente)
  • Un pizzico di sale
  • 50 g di olio extravergine di oliva
  • 400 g di ricotta di mucca
  • 1 mazzo di bietole

Preparazione

  1. Lessate le bietole e scolate.
  2. In una ciotola lavorate la farina con l’olio e l’acqua frizzante e un pizzico di sale.
  3. Amalgamate e impastate fino ad ottenere una pasta morbida ed elastica.
  4. Avvolgete l’impasto nella pellicola trasparente per 2 ore.
  5. Dividete l’impasto in 4 parti.
  6. Rivestite la teglia con la carta da forno precedentemente bagnata e strizzata.
  7. Spennellate la carta da forno con 1 cucchiaino di olio.
  8. Stendete la prima parte a sfoglia sottile e adagiatela sullo stampo. Spennellate con 1 cucchiaino di olio.
  9. Stendete la seconda parte dell’impasto a sfoglia sottile e ricoprite la precedente.
  10. Sminuzzate le bietole e amalgamate con la ricotta, regolando di sale e pepe.
  11. Versate il ripieno nella torta e livellate.
  12. Completate la torta pasqualina con le ultime 2 sfoglie, sempre spennellando di olio quella di sotto.
  13. Arrotolate i bordi e spennellate con 1 cucchiaio di olio.
  14. Fate cuocere in forno preriscaldato per 50 minuti a 180°C.

Dessert

Tiramisù alle fragole light

Ingredienti per 4 persone

  • 4 pacchetti di Pavesini
  • 120 g di ricotta di mucca
  • 200 g di quark
  • 4 cucchiai di miele
  • 500 g di fragole
  • 120 g di latte scremato
  • 2 fialette di essenza di limone

Preparazione

  1. Fate macerare le fragole tagliate a pezzetti con ½ limone e 1 cucchiaino di zucchero qualche ora prima di preparare la ricetta.
  2. In una ciotola mescolate il quark, la ricotta e il miele.
  3. A parte in un piatto mescolate il latte con l’essenza di limone.
  4. In una pirofila fate il primo strato di pavesini, intingendoli rapidamente nel latte e poi adagiandoli sul fondo.
  5. Fate uno strato di crema e coprite con una parte delle fragole.
  6. Fate un altro strato di Pavesini intinti nel latte, proseguite con lo strato di crema e fragole e proseguite in questo modo fino ad avere terminato i Pavesini. Le fragole che avanzano potete usarle per la decorazione.

Photo Credit| Thinkstock

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