For Sunday lunch, choose the cannelloni light

The cannelloni are a typical dish of Sunday, which brings us, very often to our childhood. Raise your hand if at least once in your life you is gone Sunday lunch from grandma licking his chops with the lasagna and the cannelloni. Unfortunately, forò often the cannelloni are considered to be a dish rich in fat and thereforeò not recommended in diet and to anyone who wants to lose weight. As always, forò (looking at the case of the trotelloni), there are no foods that are prohibited in the diet, but the dishes are more or less rich in calories. To eat cannelloni and do not give up on this recipe we needà cut the calories, we’ll teach you how to do it using the leeks and the follow a famous vicenza codà.

A single dish diet and also good for your health, becauseè the two ingredients the main tone the stomach and help the joints. To make the cannelloni light, it is sufficient to remove the butter and the sauce, but also  l’ipercalorico filling in the ragù of the flesh. In this way, you will get cannelloni light that nourishes without heaviness and make a amount of great vitamins and minerals to deal with the early cold and l’humidity; autumn.

Recipe of cannelloni light

Ingredients (for 2 people):

  • 80 grams of pasta for ravioli
  • 80 g follow a famous vicenza codà
  • 50 grams of red potatoes
  • 50 grams of spinach
  • 20 grams of crumb of bread
  • 5 grams of pistachios
  • a carrot
  • a po’ s green beans
  • 0.5 dl of prosecco
  • extra virgin olive oil’olive oil
  • 1 dl of almond milk
  • salt and black pepper

Preparazione:

In a non-stick frying pan heat a little’ of extra virgin olive oil’olive oil and the leek, cut small, when the leek you will be well browned add diced potatoes and the carrot boiled and crushed. Do cook for a few minutes, then put the follow a famous vicenza codà and wet the whole with the prosecco.

cook doing all evaporate well prosecco, then add the almond milk and continue still for a while’ s cooking up to evaporate all the liquid. When the sauce will be ready frullalo. Then roll out the dough from the ravioli forming of the rectangles, and make it boil for a few minutes, drain and leak dry in a cloth.

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