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

Monday's diet: light vegetable soup

Before the Christmas better to anticipate and take a few meal lightness. In this season I love the vegetable soup, such as what I propose today, I have prepared with vegetables I had at home. A light dinner, but tasty. Then I eat a broad bean purée.

Ingredients for two people:

• 1 courgette
• 2 carrots
• 1 piece of pumpkin
• the heart of cabbage or ¼
• a cup of spinach (I used 2 cubes of frozen ones)
• 2 tablespoons of chickpea flour or beans one
• 1 onion or 1 small leek
• salt

Time: 1 hour (½ hour with a pressure cooker)

Wash and clean all vegetables well.
Cut as little cubes and place them in a large pot.
Cover it with water, put a tablespoon of salt and bring to a boil.
Reduce heat and simmer for 30 minutes (15 min with pressure cooker), after which uncovered, blend with immersion blender. In a small bowl, dissolve the flour of chickpeas or beans in a little water, then pour it into the pan, careful not to form lumps. Stir and cook uncovered for 15 minutes or until it has reached the desired consistency.
Served by adding a little oil EVO raw.

See the recipe in printable  PDF

Stuffed "paccheri"

Ingredients for 4 people:

• 24 pasta like "paccheri"
• 24 prawns
• 5.64 OZ (160 grams) of ricotta cheese
• 3.53 OZ (100 grams) of spinach
• 3.53 OZ (100 grams) of fresh salmon
• 1 bottle of 33 ml of double malt beer
• 1 tablespoon oil EVO
• salt
• pepper

Time: 1 hour

Cook the salmon steamed with a solution of water flavored with ½ bottle of lager beer.
After 5 minutes, remove the salmon fillet, let it cool, crumble and add it to 80 gr. ricotta cheese. Pepper to taste, and this is the first salmon mousse.
Steaming in salt water, the spinach for 5 minutes, then add them to 80 gr. ricotta cheese (spinach mousse).  

Boil the "paccheri" in salted water and simultaneously stir-fry the prawns blending with the remaining beer. Season with salt.
Cool "paccheri" under the water, add a little olive oil and suffed 12 with salmon mousse and 12 with spinach mousse, decorated with a lobster each.
Excellent as an aperitif.

 See the recipe in printable PDF

Rolled chicken

INGREDIENTS:

• 1 whole chicken breast
• 2 slices of ham
• 3 OZ (80 gr.) Parmesan2 OZ (50 gr.) breadcrumbs
• 100 gr. spinach
• 2 eggs
• 1 sausage
• 2 tablespoons extra virgin olive oil
• 1 pinch of nutmeg
• salt
• ½ glass of white wine

Time: 15 minutes + 30/45 min. for cooking
Oven : 400 ° F

Start by boiling the spinach in a salt water.
Meanwhile, prepare a thin omelet with two eggs and then taking care to remove it from the pan.
Take the chicken breast and open it in a single slice (you can also do it from your butcher).
Add salt inside and out.
Drain spinach, squeeze and mix in a bowl with the bread crumbs and nutmeg.
Cook a sausage.

Lay the chicken breast open, put on  slices of ham, omelet, spread on a state of spinach and bread crumbs, place in the center of the sausage and roll it all.
Tied tight with a kitchen string.
Put it in a lightly greased baking pan and add the white wine.
Bake in oven at 400 ° F for 30 minutes, depending on the size of the roll.
Once cooked cut into slices with a sharp knife, making sure the filling and served on a hot serving plate. If you wish, you can heat the sauce with ½ tablespoon of flour and sprinkle the slices cut.

See the recipe in printable PDF

Omelette's rolls

Omelette's rolls

Ingredients for two rolls:

• 6 eggs
• 2 tablespoons potato starch
• 1 tablespoon olive oil
• 1 pinch of salt
• 5.20 OZ (150 grams) of fresh or frozen spinach
• 1 mozzarella
• 3 slices of ham
• 1.80 OZ (50 grams) of parmesan flakes

Time: 20 min

Whisk the eggs with potato starch and salt until they are foamy.
Grease a large pan and pour the mixture, when solidified turn the omelette (omelette should be thin).
Remove from skillet and place on a paper towel.
Boil the spinach in a little salted water.
Drain and let lose all the cooking water.
Fill the first omelette with slices of ham and Parmesan cheese.
Roll up tightly and wrap in plastic wrap.
Stuff the second omelette with spinach (squeezed dry) and diced mozzarella, roll and wrap tightly in plastic wrap.
Put in refrigerator for 1 hour or more.
Removed from the refrigerator and cut with a sharp knife.
Place in a serving dish and serve.

 View the PDF of the recipe