Ci sono certi giorni in cui mi prende una voglia matta di mangiare qualcosa di buono e confortante, uno di quei piatti capaci di rimetterti in pace col mondo, che so, tipo una lasagna.
Da qualche settimana, però, sono partita in modalità dieta-dieta-dieta , quindi le parole d’ordine sono “piatti leggeri“, “cucina sana” e “attività fisica“. Ma si sa, quando ti prende la voglia di buono è difficile dirottarla su un petto di pollo ai ferri e un’insalatina scondita (un abbinamento che già di per sé mi fa tristezza assai, e infatti nella mia dieta non c’è).
Bisognava trovare una soluzione, perché fare una lasagna “vera”, con ragù, besciamella, mozzarella e Parmigiano, e per giunta in un giorno feriale, era fuori discussione. Così ho deciso di optare per una lasagnetta semplice, veloce da fare, leggera, ma soprattutto deliziosa: al posto della pasta all’uovo ho utilizzato il pane carasau, e ho optato per un condimento leggero e veloce, fatto di pesto (eretico, che ho fatto in casa con quel che avevo, cioè basilico e mandorle, ben diverso da quello genovese, come vuole la ricetta autentica appresa al campionato mondiale del pesto) e ricotta. Un goccio di latte, due cucchiai di Parmigiano, 10-15 minuti di forno, ed ecco apparire in tavola uno dei piatti più buoni dell’ultimo periodo, che ha accontentato pancia e spirito… e pure la dieta.
Lasagnette di pane carasau alla ricotta e pesto
Di Pubblicata:
- Resa: per una teglia quadrata 20x20cm (2 Persone servite)
- Preparazione: 10 minuti
- Cottura: 15 minuti
- Pronta In: 25 minuti
Ingredienti
- 9 sfoglie di pane carasau se sfoglie quadrate e piccole (per quelle grosse ne bastano la metà)
- 250 grammi di ricotta per me vaccina
- 100 grammi di pesto circa. Io ho utilizzato un pesto fatto in casa da me di basilico, mandorle e olio EVO
- 2 cucchiai di Parmigiano Reggiano grattugiato
- latte q.b.
- acqua o brodo vegetale
Istruzioni
- In una terrina, mescolare il pesto con la ricotta con un cucchiaio. Aggiungete quindi un paio di cucchiai di latte, in modo che la crema risulti più morbida. Assaggiate, e se il gusto del pesto vi pare blando, aggiungetene pure. Scaldate il forno a 180°C.
- In una terrina sufficientemente capiente per contenere le sfoglie di pane carasau, mettete dell'acqua o del brodo vegetale (se preferite). Intingete le sfoglie per circa 10 secondi, per ammorbidirle appena, quindi toglietele e lasciatele da parte.
- Mettete un cucchiai di crema di ricotta e pesto sul fondo della teglia, quindi disponete le prime tre sfoglie di carasau, fino a formare uno strato uniforme.
- Coprite 3/4 cucchiai di crema di ricotta e pesto, quindi aggiungete una spolverata di Parmigiano grattugiato.
- Proseguite allo stesso modo per altri due strati, quindi nell'ultimo mettete una quantità maggiore di Parmigiano grattugiato.
- Infornate per 10 minuti o fino a doratura. Sfornate e servite ben calda.
- Cucina: Cucina italiana
- Categoria: Primo piatto
- Difficoltà: Facile
Mi sembra che tu abbia raggiunto un ottimo (sotto il punto di vista del sapore, ovviamente) compromesso.
Fabio
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