Dr. sa Michela Barducco - Dietista, Naturopata, Counselor, Floriterapeuta, Riflessologa
Albenga - Finale Ligure - Savona - Genova
Dr.ssa Michela Barducco
Dr.ssa Michela Barducco
Dietista, Naturopata, Counselor e Floriterapeuta
Dietista, Naturopata, Counselor e Floriterapeuta
Riflessologa
Riflessologa
Alimentazione e trattamenti naturali
Alimentazione e trattamenti naturali
Il mio blog
Il mio blog
Blog
Metodi di cottura - La frittura
| Posted on July 27, 2013 at 9:36 AM |
La frittura non è sicuramente il metodo di cottura da preferire per una cucina 'dietetica' ed è un metodo non indicato per un regime alimentare che miri ad una diminuzione del peso corporeo e più in generale ad una prevenzione cardiovascolare; tuttavia, se inserita all'interno di un'alimentazione equilibrata e di uno stile di vita corretto ed eseguita correttamente, qualche frittura occasionale può essere concessa senza troppi timori. La frittura resta dunque un metodo di cottura da riservare a poche occasioni ma seguendo alcune semplici regole se ne possono ridurre gli svantaggi.
Verdure in pastella di farina di ceci Tagliare verdure di stagione a scelta a rondelle, fettine sottili, bastoncini, nastri. Preparare una pastella con 10 C di farina di ceci e 10 C di acqua: la pastella preparata in questo modo risulterà piuttosto densa; se si desidera una pastella più fluida aggiungere un cucchiaio d'acqua per volta fino ad ottenere la consistenza desiderata. Portare a temperatura olio extravergine di oliva (in quantità sufficiente a potervi immergere le verdure) in una padella per frittura o in un wok o nella friggitrice; immergere le verdure nella pastella (lasciando colare la pastella in eccesso) e nell'olio caldo poche alla volta (in modo da non farne abbassare eccessivamente la temperatura). Porre le verdure su carta assorbente (in modo da facilitare l'eliminazione dell'olio in eccesso) e salare. Piatto da riservare ad occasioni particolari, evitandone il consumo quotidiano; ideale come antipasto sfizioso ma anche ricco di fibre: la presenza della farina di ceci nella pastella contribuisce ad aumentarne l'apporto proteico e la frittura facilita l'accettazione e l'avvicinamento al consumo di una maggiore varietà di ortaggi da parte dei bambini. |
Categories: Cucina dietetica
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299 Comments
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