Test the vegetables light and tasty with the Ratatouille

You want to sgonfiarti, lose weight the belly and the hips, feel più beautiful, but without losing the smile? The secret is to follow a diet that is not restrictive, but simply low-calorie, preparing for dishes light rich in flavor, but with very few calories to get to the table with a smile and feel light and satisfied every day of the più.

Today we propose a delicious recipe, easy fit for l’winter, dietary and coloured, able to bring joy into your tv… and into your stomach! And it’ s in fact a plate of vegetables, which are made tasty with a few adjustments. That way you’ll be full of vitamins and of well-being, without renouncing to the diet, but not to the pleasures of eating.

this Is the ratatouille, a French recipe prepared with many vegetables, including potatoes, carrots, fennel, tomatoes, and onions, cooked in a pan and seasoned with aromatic herbs, a true delight for the palate, satiating, and a low-calorie. Try it to believe it!

The Recipe for Ratatouille

Ingredients:

  • 450 grams medium potatoes
  • 200 grams of carrots
  • 200 grams of leeks
  • 2 fennel quite large
  • 1 medium onion
  • 1 dl of olive oil extra vergine d’olive oil
  • 5 sun-dried tomatoes under’oil
  • salt and pepper quato enough
  • 5 sprigs of parsley
  • 50 grams of hard cheese of your choice
  • 45 grams of walnuts or almonds

Preparazione:

Peel the potatoes, wash them and cut them into pieces. Immediately after wash the carrots, the leeks and the fennel and cutting these to pieces. Peel a clove d’garlic nice big and an onion then chop them fine on a cutting board. At this point pour in a pan a bit’ of extra virgin olive oil’olive oil, covering the bottom, pour l’garlic and onions by sautéing for about 3 minutes.

When will be beautiful golden, add the potatoes, the carrots and the fennel, leaving fry on a low heat for about 20 minutes. Cut the dried tomatoes into small pieces small, and add to the mixture. Then season with salt and pepper and let it cook the ratatouille in a frying pan for 10 more minutes.

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