stuffed round zucchini quinoa and agretti
12 recipes
Bresaola basket with salted portige with courgettes and curry
ingredients
servings
1
Oatmeal
40 grams
Curry powder
5 grams
Courgette
2 unit
Shallots
20 grams
Bresaola
35 grams
Cream cheese, fat free
50 grams
Grated Parmesan cheese
1 teaspoon
Extra virgin olive oil
1 spoon
Side Dishes from Italy
Bresaola basket with salted portige with courgettes and curry
Bresaola basket with salted portige with courgettes and curry
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A unique dish full of flavor .... but with all the lightness to stay in perfect line
preparation
step 1
Heat a non-stick pan well ... cut half a shallot and let it brown a little in a little water .... I added the zucchini cut into medium danini
step 2
Half cooked the zucchini, always adding a little 'water if necessary, I added the flakes before dry then stretched with a little' of water until the mixture was not just below the water level ... as if Posses a risotto .... I let it cook for a few minutes
step 3
When the porrige took density I adjusted salt and combined the curry ... salima the mixture from time to time
step 4
In the meantime the porrige finished cooking .. I placed the bresaola flower on the plate ... as if they were petals ...
step 5
When the porrige has dried well I added a little parmesan and parsley
step 6
With the help of a pasta cup..I laid the porrige in the center of the dish I closed the bresaola around the mixture and I decorated with basil and a drizzle of oil ...
step 7
Here is a light and tasty dish .... break the bresaola inside before tasting it and it will give that sapid touch to a better appetite
