Ricette sfiziose di antipasti light per l’Immacolata

Ricette sfiziose antipasti light Immacolata

L’Immacolata fa un po’ da “apripista” ai pranzi e alle cene di Natale… considerando quello che ci attende, meglio mantenersi leggeri! Ecco, allora qualche ricetta light per preparare degli antipasti a prova di bilancia e di palato! Perché ben venga la leggerezza, ma il gusto non è meno importante.

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Polpette di pesce e spinaci

Ingredienti

(dosi per 6 persone)

  • 400 g di merluzzo congelato
  • 400 g di spinaci congelati
  • 200 g di pane raffermo
  • 2 albumi
  • 1 testa d’aglio
  • Erbetta cipollina q.b.
  • Sale e pepe q.b.
  • Pangrattato q.b.

Preparazione

  1. In una padella fate cuocere gli spinaci con un po’ d’acqua per una ventina di minuti.
  2. In una padella a parte fate cuocere il merluzzo aggiungendo mezzo bicchiere di acqua. Girate di tanto in tanto e lasciate cuocere per 20 minuti circa, fino a quando non si asciuga l’acqua.
  3. In una ciotola mescolate il merluzzo, gli spinaci, la mollica di pane, gli albumi, il sale, il pepe, l’aglio tritato finemente e l’erbetta cipollina.
  4. Formate le polpette e passatele nel pangrattato.
  5. Adagiatele su una tegame rivestito di carta da forno e fate cuocere per 15-20 minuti circa a 180°C.

Carpaccio di bresaola

Ingredienti

(dosi per 4 persone)

  • 400 g di bresaola
  • Succo di 1 limone
  • 60 g di scaglie di parmigiano
  • 4 cucchiai di olio d’oliva extra vergine
  • Pepe q.b.

Preparazione

  1. Stendete su un piatto le fette di bresaola, aggiungete un pizzico di sale, il pepe e irrorate con il succo di limone.
  2. Lasciate riposare a temperatura ambiente per 20 minuti o meglio ancora per 1 ora.
  3. Cospargete con le scaglie di parmigiano e con l’olio.

Polpette di zucca

Ingredienti

(dosi per 20 polpette)

  • 500 g di zucca
  • 2 albumi
  • 200 g di pane raffermo
  • 100 g di fontina
  • Pepe q.b.
  • Sale q.b.
  • Noce moscata q.b.
  • Latte per bagnare il pane
  • Pangrattato q.b.

Preparazione

  1. Pulite la zucca, tagliatela a dadini e fatela cuocere con un po’ d’acqua e sale per 20 minuti (deve sfaldarsi completamente).
  2. In una ciotola mettete il pane, bagnate con un po’ di latte e aggiungete la zucca e gli albumi.
  3. Amalgamate il tutto aiutandovi con una forchetta e aggiungete la fontina tagliata a cubetti, il sale, la noce moscata e il pepe.
  4. Formate le polpette e passatele nel pangrattato.
  5. Adagiate le polpette su un tegame rivestito di carta da forno e fate cuocere in forno per 15 minuti circa a 180°C.

Photo Credit| Thinkstock

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