mammalapasta: hipocaloric

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Una din ideile pe care incerc sa le experimentez in aceasta vara, in incercarea de a construi un meniu hipocaloric, profitand de abundenta de legume si fructe se sezon: replicarea pastelor din legume, pentru a pastra ideea modificand continutul. Asa am gandit cand am dat dovleceilor forma de spaghetti, in reteta de mai jos (exista si niste masinarii numite spiralizer, eu refuz sa cumpar pentru ca deja da pe dinafara bucataria de prea multe). Si cum dovleceii se imbina foarte bine cu rosiile, pe cele din urma le-am caramelizat usor, pentru un plus de satietate. In final, pentru nota crocanta -si textura unui fel de mancare e la fel de importanta, am aromatizat in farfurie cu nuci macinate si pesmet prajite usor, pentru a mentine nota complet vegana a retetei. Daca preferati, le puteti adauga putin parmezan ras sau ce alta branza va inspira. <br />
Un fel care se poate consuma si rece, conservandu-l in frigider 1-2 zile. Se pregateste intr-un sfert de ora.<br />
2 portii<br />
2 dovlecei medii<br />
200 g rosii cherry<br />
2 linguri de zahar<br />
ulei de masline cateva linguri<br />
5 nuci<br />
2 linguri de pesmet sau 1 felie de paine<br />
sare<br />
piper<br />
patrunjel<br />
Incepeti cu rosiile: caramelizati usor zaharul intr-o tigaie antiaderenta, cand incepe sa se schime la culoare - atentie, nu trebuie sa se arda - adaugati rosiile taiate in doua si cateva linguri de ulei de masline, nu mai mult de 3. La foc mediu, le amestecati din cand in cand, fara a le rupe, pe cat posibil, pana devin moi. Se poate face si in cuptor operatiunea asta, insa presupune prea mult consum de gaz, motiv pentru care eu o fac pe flacara. Daca voi preferati cuptorul, e suficient sa tineti rosiile circa jumatate de ora, la 120-150 grade, taiate in doua si stropite cu ulei si zahar, aceleasi cantitati.<br />
 In tigaie, cam asa rezulta:<br />
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Cum sa faceti "spaghetti din dovlecei". E vorba de forma, evident...In timp ce se caramelizeaza rosiile, taiati dovleceii felii pe lung groase de circa 1 cm, apoi fiecare felie de 1 cm latime, astfel incat sa obtineti fasii subtiri si lungi asemanatoare cu spaghetti. Exista online o masinarie care se numeste spiralizer, eu le prefer facute manual pentru ca decid eu dimensiunea si raman intregi la fiert. Cele facute de spiralizer sint mai subtiri si uneori se rup. Daca nu va deranjeaza si preferati sa castigati timp, atunci spiralizerul e ideal.<br />
Feliile le fierbeti circa 2 minute in apa care clocoteste cu putina sare, dupa care le scurgeti:<br />
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In continuare, adaugati peste rosii dovleceii si le mai caliti impreuna la foc viu inca 2-3 minute, astfel incat aromele sa se amalgameze bine, cu atentie sa pastrati atat dovleceii, cat si rosiile, pe cat posibil, intregi.<br />
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Inainte de a fi servite, adaugati direct in farfurie pesmet & nuca prajita si patrunjel verde, eventual ulei, sare, piper. Daca nu aveti pesmet, rupeti in bucatele mici o felie de paine si impreuna cu miezul de nuca le prajiti intr-o tigaie antiaderenta la foc mic, pana se usuca si incep sa isi schimbe usor culoarea. Apoi le maruntiti cu ce aveti la indemana. Daca aveti pesmet, prajiti intai nucile, le maruntiti, apoi pesmetul, in aceeasi tigaie, si le amestecati. <br />
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Faux spaghetti (de dovlecei) cu rosii cherry caramelizate, aromatizati cu nuci&pesmet prajite

Una din ideile pe care incerc sa le experimentez in aceasta vara, in incercarea de a construi un meniu hipocaloric, profitand de a...

Jul 15, 2014 / No comments

Faux spaghetti (de dovlecei) cu rosii cherry caramelizate, aromatizati cu nuci&pesmet prajite

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