5 light Easter recipes to try absolutely
Easter is synonymous with many traditional Italian regional dishes, often rich in calories and not really suitable for everyone. Desserts are high in fat and sugar, savory dishes are mostly fat, but also carbohydrates. In this article we will see 5 light Easter recipes that combine lightness with tradition. Why try them?
Because in a high-calorie context such as that of the Easter holiday, it is easy to overstretch a little too much, with the consequence that, since the body will tend to burn carbohydrates first, it will transform the fat consumed in the diet as body fat.
So the problem is not only the extra calories, but also the type of dishes we bring to the table.
However, it’s Easter, we have more than one reason to want to celebrate it in a peaceful way, without worrying too much about what to eat and how much. And we certainly cannot think of living Easter with guilt and obsession with the line. However, if we have time to devote to the stove, what does it cost us to try for once to make light Easter recipe versions of some dishes, keeping their taste intact?
This is a little help that doesn’t cost us any effort. That does not mortify the table. And that gives excellent results in terms of taste.
With the advantage that we will run out less without realizing it.
5 LIGHT EASTER RECIPES TO TRY ABSOLUTELY.
Easter cheese pizza or granny’s savory pie
The Easter cheese pizza, also called crescia or grandmother’s cake, is a delicious leavened product that can be enjoyed in many regions of Italy as an accompaniment to cured meats. The recipe that I propose to degrease it is simple, the changes were made starting from that of Artusi and I assure you that the result is excellent.
Dissolve a 25-gram stick of brewer’s yeast in a little warm water and add a teaspoon of sugar.
Separately in a large bowl mix 500 grams of flour (half double zero and half zero or use flour for pizza) with 100 grams of chopped and crumbled feta, 50 grams of Parmesan and 50 grams of pecorino. In a bowl, beat two eggs with 100 grams of egg white and 100 grams of long-life salted cream + 150 ml of skimmed milk, abundant pepper and a pinch of salt. Pour the liquid mixture to that of the flours + the dissolved yeast, knead until the mixture is soft. Let it rise for half an hour. Resume the dough and add 100 grams of light Galbanino cheese in chunks or Linea Osella cheese.
Let rise by covering the bowl with a cloth for an hour / an hour and a half. Transfer the dough to a cake pan or a high or ciambellone mold, buttering it a little. Bake at 160 ° for 45 minutes, put aluminum foil on top to cover the quiche and continue cooking for another 15-20 minutes. Calories for one twelfth of the pizza: 245.
The traditional version has about 450 calories for the same portion!
In place of the capocollo, accompany it with baked turkey breast or thinly sliced bresaola.
Neapolitan Pastiera
For the pastries of the pastiera, I give you two proven alternatives that will allow you to make two pastiera with a diameter of 22 cm. If you only want to make a pastiera, cut the doses in half. Same thing for the filling, designed for two pastiere.
For the pastry.
For 500 grams of flour, use 150 grams of unsweetened cream instead of butter or lard, one medium whole egg and one yolk, 200 grams of sugar, grated lemon zest. Proceed as usual, mixing flour with cream and sugar and lemon zest, then add the egg first and finally the yolk. Nobody, and I tell you nobody, will notice the difference, but with this trick you have saved a whopping 1000-1400 calories! Otherwise, substitute all the butter with equal weight of whole Greek yogurt, and the calories saved will be around 1350-1750.
In the case of yogurt, use two egg yolks instead of two whole eggs. Roll out the pastry on two trays, set aside some dough for the strips, cover with plastic wrap and put in the fridge.
For the filling , make the cooked wheat as per tradition, placing 400 grams in the fire with the milk (100 ml) and the butter (10 grams). Separately, work with the spatula 600 grams of sheep or goat ricotta with 4 egg yolks, 200 grams of sugar and 100 grams of Truvia instead of the sugar that is usually used, the Witch or the orange blossoms, cinnamon , vanillin. Add the cooked wheat and candied citron or candied fruit salad (150 grams). Finally, whip the 4 egg whites until stiff and add them to the mixture before pouring everything onto the two round baking pans with the pastry already spread. Make 7 strips per pan and finish the pastiere. This way you have saved 1400 calories. Cook at 180 degrees for an hour. Thanks to these little tricks, you have saved in all from 2400 to 2800 calories!
Otherwise, try this light pastiera recipe, taking care to make a thinner pastry sheet.
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