Indulge yourself with these 4 guilt-free Italian recipies, only in 10 to 20 minutes!!
1- Grilled chicken with salsa verde:
Serves: 4 Cooking time: 10 minutes
lemon rind: 1 teaspoon, finely grated
olive oil: 3 tablespoons
chicken breast fillets (skinless): 600 g
fresh flat leaf parsely leaves: 1/3 cup
fresh basil leaves: 1/4 cup finely chopped
fresh chives: 1/2 bunch finely chopped
lemon juice: 2 tablespoons
garlic clove: 1 crushed
wholegrain mustard: 2 tablespoons
– Combine rind and 1 teaspoon olive oil in a small bowl. Rub all over chicken. Season with salt and freshly ground black pepper.
– Preheat a chargrill pan on medium heat. Cook each side of chicken for 3 to 4 minutes.
– Meanwhile, to make the salsa verde, combine the herbs, juice, garlic, mustard and remaining oil in small bowl. Slice chicken and serve topped with salsa verde.
2- Prawn and Bocconcini Pizza:
Serves: 4 Cooking: 20 minutes
Dry yeast: 2 teaspoons
Brown sugar: 1/2 teaspoon
Plain flour: 2 cups (300g)
Olive oil: 3 tablespoons
Pizza sauce: 1/2 cup (70 ml)
Light pizza sauce: 1/4 cup ( 25g)
Cherry tomato: 4 halfed
Red onion: 1 small peeled
King size prawns: 8 peeled (300 g)
Baby boccocini: 16 (80g)
Small fresh basil leaves: 1/2 cup ( 10g)
– Combine yeast, sugar and 2/3 cup ( 1.5 L) warm water in a bowl. Cover for 10 minutes. Put the flour and salt into a large bowl. Stir in yeast mixture and in olive oil. Mix to get a soft dough.
– Squeeze dough on a floured surface until it becomes elastic, then place it in in a lightly oiled bowl. Cover and stand in warm place for 15 minutes.
– Preheat oven to 220 degrees C, then punch dough down and sqeeze on floured surface until it becomes smooth. Divide the dough into 2 portions. Roll each portion to 20 cm round. Place each roll on a lightly oiled tray.
– Spread each pizza base with pizza sauce.
– Add pizza cheese, tomato, onion, boccocini, and prawns over pizza.
– Bake about 15 minutes or until base becomes crispy.
– Serve pizza topped with basil leaves.
3- Fettucine Carbonara:
Serves: 4 Cooking time: 15 minutes
Dried fettucine: 300g
Light bacon: 125 g
Garlic clove: 2 crushed
Low- fat cream: 1/3 cup ( 80ml)
Chicken stock: 1/3 cup (80ml)
Eggs: 2 lightly beaten
Parmesan cheese: 30g grated
Fresh chives: 1/4 cup, finely chopped
– Cook pasta in a large pan of boiling salted water, and follow the packet instructions. Drain then return the pasta back to the pan.
– Meanwhile, heat to medium a frying pan, but using an oil spray ( zero calorie, zero cholesterol). Add the bacon.
– Cook and stir until bacon become browned, then add garlic and cook for 1 minute.
– Add cream and chicken stock, and reduce the heat from medium to low. Boil the mixture until it thickens slightly.
– Add sauce, eggs, cheese and chives to the hot pasta.
– Toss well to combine, and serve it!
4- Penne with prawns, fennel and roasted capsicum:
Serves: 4 Cooking: 15 minutes
Penne pasta: 300g
King size prawns: 16 peeled (600g)
Olive oil: 1 teaspoon
baby fennel: 2 trimmed and sliced
Zucchini: 1 large
Red capsicum: 125 g, chopped
Chicken stock: 1/3 cup (80ml)
Lemon juice: 2 tablespoons
Baby basil leaves: 1/3 cup (16 g)
– Cook pasta in a large pan of boiling salted water, and follow the packet instructions. Drain then return the pasta back to the pan.
– Meanwhile, heat to medium a frying pan, but using an oil spray ( zero calorie, zero cholesterol). Add the prawns.
– Toss for 2 to 3 minutes until the shrimps become well cooked. Then remove from pan.
– Heat oil in the same pan and add the fennel. Cook and stir for 5 minutes.
– Add garlic and zucchini then cook for 2 minutes. Add also capsicum and chicken stock . Reduce the heat and wait until zucchini is tender.
– Add vegetable mixture, prawns and basil to hot pasta.
– Toss well to combine, then serve.
BuOn AppEtIto!! 😉
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