Monday's diet: soup of chards and potatoes

A cream of vegetables can be enjoyed warm or cold in the evening as excellent dinner accompanied by a vegetable and an egg or cheese.

Ingredients for 2 people:

• 1 bowl of chards or spinach (4 cubes if frozen)
• 3 large potatoes or 4 small
• 3 tablespoons grated Parmesan cheese
• 2 pieces of “crescenza” cheese (as 2 tablespoons)
• 1 teaspoon extra virgin olive oil (optional)
• salt q.b.

Time: 15/30 minutes
Difficulty: easy
Calories: about 230 per serving (with oil)

Clean the potatoes and cut into small cubes small, hand to hand pour them into a pot with cold water. Add the chard (or spinach). Cover the vegetables with water. Cook with the lid on for 15 minutes, as it starts to boil.
After the interval blend with the immersion blender and add the Parmesan cheese, a teaspoon of extra virgin olive oil (optional) and put in the plates.
At the center of each plate put a spoon of “crescenza” cheese and mix from the center.
Serve and enjoy your meal.
See the recipe in printable PDF

vegetable pie

A good pie as a main dish or as an appetizer, which can also be prepared in advance and then heated when ready to serve. If you wish, you can substitute or add other vegetables. If you hurry you can use a bag of frozen grilled vegetables.

 
Ingredients:

•      1 courgette
•      1 red or yellow pepper
•      1 aubergine
•      1 potato
•      1 sprig of rosemary
•      1/2 onion
•      1/2 bucchiere of dry white wine
•      1 egg
•      1 clove of garlic
•      1 tablespoon oil EVO
•      2 tablespoons of bread crumbs
•      2 tablespoons parmesan cheese
•      1 roll of puff pastry ready.

Time: 1 hour
Oven: 356 ° F

Fig.1

Clean the vegetables and cut into little squares.
Fry in a pan the chopped onion and a clove of garlic with the rosemary. Add the vegetables and sprinkle with 1/2 glass of white wine.
Salt to taste.
Bake for 15 minutes with the lid, then remove and allow to dry the vegetables. When all the liquid has been absorbed remove from heat and let cool.
Roll out the puff pastry and cut round if both sides in order to create a rectangle, if not cut a piece of the dough stretched. 

Fig.2

Remove the rosemary from the vegetables in the pan and mix the egg and bread crumbs.
Pour the mixture over the puff pastry (fig.1), add the Parmesan cheese and seal securely to the sides, if you have the proper tool to create the decoration with the scraps of dough, if not cut the remaining dough into strips and cross over (fig.2).

Bake for 15/20 minutes until it is golden brown.
Serve hot or warm.

See the recipe in printable PDF