4 Italian dishes for those who follow the figure

Follow the figure does not mean constantly to indulge in the gastronomic pleasure. As proof of this – our selection of simple and tasty Italian cuisine.

Each of us wants to be slim, indulging in various culinary delights, but it knows the simple truth: if you want to lose weight – eat boiled and not salted. The famous chef buddy Valastro destroys this stereotype and argues that properly cooked Italian food do not spoil the shape, you only need to know the right recipes.

1 large eggplant, 3 tablespoons olive oil 1 large onion, 3 stalks of celery, 1 red bell pepper, 5 large and Mature tomatoes, 3 cloves of garlic, 2 tbsp sugar, 2 tbsp of balsamic vinegar, 90 grams of green olives 70 g of capers, fresh Basil, 70 g toasted pine nuts, salt and pepper to taste

Slice the eggplant cubes well with salt, stir and leave for half an hour. Rinse eggplant slices and Pat with a paper towel. Onion cut into half rings, and celery and bell pepper – small cubes. Shift the vegetables to the skillet, simmer on high heat for 5-7 minutes. Add salt and black pepper.

Scald the tomatoes, peel them from the peel and seeds, flesh cut into cubes. Finely chop the garlic. Add the tomatoes, balsamic vinegar, olives, garlic and capers in a saucepan and simmer on high heat for 7-8 minutes, stirring constantly.

Cool the caponata, when serving sprinkle with chopped Basil and pine nuts.

400 g dried ciabatta, 1 kg of ripe tomatoes, 1 red onion, 1 cucumber, 70 g black olives, 10-12 leaves of Basil, ½ tsp dried oregano, 1.5 tbsp of balsamic vinegar, olive oil, salt and freshly ground black pepper to taste.

Cut the bread cubes, pour water and leave for 5-7 minutes. Squeeze the bread slices, drizzle with olive oil, for 7-8 minutes, put in oven preheated to 220 degrees.

Tomatoes cut into cubes, finely chop red onion and Basil leaves. Cucumber cut into sticks, finely chopped black olives. Combine all ingredients in a bowl, drizzle with olive oil, stir and leave to marinate for one hour.

Before serving, season with salt and pepper, drizzle with balsamic vinegar and olive oil.

2 slices stale white bread without crusts, 1 Cup of milk of 3,2%, 70 g parsley, 1 clove of garlic 300 g minced pork 300 g minced beef, 2 eggs, 80 g of grated hard cheese (Pecorino or Parmesan), 120 g mozzarella, bread crumbs, olive oil, salt and freshly ground black pepper

1.4 kg ripe tomatoes, 3 cloves of garlic, 3 tbsp olive oil

Bread pour the milk and leave for 15 minutes. Chop the garlic and parsley. Connect both of the ground beef, add parsley and garlic and squeezed bread and eggs. Knead the minced meat. Add to the mix the grated Pecorino or Parmesan, salt and pepper.

Divide the meat into small pieces to form balls, put into each a slice of mozzarella. Roll in breadcrumbs.

Heat in a pan olive oil and fry polpette until Golden brown on high heat and bring to readiness by reducing the temperature. Pass on paper towels (they will absorb the excess oil). Put polpette in tomato sauce (recipe below), cover and simmer on low heat for 45 minutes, until the sauce has evaporated by half.

Scald the tomatoes, remove the skins, break into the blender. Finely chop the garlic.

Heat in a saucepan the butter, to shift in the garlic and tomato puree, cook on high heat for 5 minutes, then boil, reduce the heat, another 15-20 minutes.

350 ml cream 33%, 3 fresh eggs, ½ Cup fresh raspberries, ½ Cup fresh blueberry, 130 g icing sugar, ½ packet of vanillin

Whip the cold cream until stiff peaks, put into the refrigerator. To separate the egg whites from the yolks, add the powdered sugar to the yolks and whisk (the mixture should turn white and become more lush). Beat egg whites with a pinch of salt until stiff peaks. Gently shift the whipped egg whites and yolks into the cream with a spatula, mix well.

Wash and paper towel dry the berries, add them to the butter-egg mixture along with vanilla. Again mix gently.

Pour the mixture into a rectangular shape, covered with cling film, put in the freezer for 30-60 minutes. Take out, stir again, put in the freezer until fully cured (3-4 hours or overnight).

Remove the Semifreddo from the mould, remove the tape. Slice the dessert into portions, let them stand at room temperature 5-10 minutes. Serve with any sweet sauce or toppings, fresh fruits and nuts.