Rus Articles Journal

Dietary macaroni: whether it is possible?

In far Soviet years on radio executed a cheerful song: “I love macaroni! Love to them I flare unearthly. I love macaroni and that you want do with me“. And further there was a detailed guide to action for happy people of 1960 - x years which safely ate everything, without thinking of calories and cholesterol.

They did not know that the tasty words “paste“ and “macaroni“, appears, are incompatible with dietary food.

Water them with a tomato, Strew
with black pepper, Mix
with grated cheese,
Wash down them with wine. you Will understand
all heart,
What this miracle,
to you will become thin Then,
But it then.

Actually macaroni - a product tasty and useful, of course, if it is macaroni correct. That is they have to be made of wheat of firm grades what the inscription on packing usually testifies to: “Group A, first class“ or “Pasta di semola di grano duro“. Naturally, period of storage of a product has to be as it should be, and appearance - not to cause suspicions.

Further, the correct product should be prepared correctly. The most important - not to digest macaroni! How to achieve it?

1. Always use a big pan for cooking.

2. Observe a certain proportion of water, salt and macaroni. There is a golden rule “10 - 100 - 1000“: on each 100 g of macaroni 1 liter of water and 10 g (1/2 tablespoon) is necessary salt.

3. To boil water, to add salt, to put macaroni and to mix them only once that they did not stick together. Not to cover a pan.

4. On packing usually write time of cooking of macaroni, but the best way of check - to try in 8-9 minutes after water boiling. Both for salads, and for garnishes paste is usually prepared “by al an awning“ - not to a full softening and so that inside there was a hardish core.

5. When you merge macaroni, leave a little water in which they cooked, suddenly it is necessary to add to a dryish dish.

Some wash out ready paste cold water, however with qualitative paste of it it is not necessary to do not only, but also is strictly forbidden.

By the way, recently heard that it is good to water with water in which cooked macaroni house plants, it is a lot of in it useful substances. Naturally, water should not be hotter.

And now, at last, we will agree about terms. The Italian word pasta paste means “dough“ and products from it. Macaroni is only one of many, not the type of paste, most widespread in Italy, representing tubules of various forms and the sizes.

So, all - paste and several recipes which even dietitians treat favourably.

Salad - cocktail with paste

(6 portions) of
Products:

- 75 g of butterflies paste;
- 3 stalks of a celery (to clear, small to cut);
- 1 red or yellow pepper cut in cubes;
- 1 cucumber (to cut with ringlets);
- 1 apple cut in cubes;
- several lettuce leaves which are small broken off;
- salt and black pepper.

For preparation of sauce:
- 4 tablespoons (tablespoon) mayonnaise;
- 2 tablespoons of tomato sauce;
- 2 tablespoons of low-fat yogurt;
- 1 tablespoon of lemon juice.

Preparation:

1. To boil paste as it is specified on packing, to cast away on a colander, to allow to flow down to water.
2. In a big bowl carefully to mix all ingredients of sauce, here to add paste, a celery, a cucumber, pepper, apple.
3. To season with salt and pepper, to mix accurately.
4. To distribute a green salad on portion plates and from above to put paste with vegetables.

Small cunnings:

1. To make mayonnaise less high-calorie, add 2 tablespoons of cold boiled water to 3 tablespoons of mayonnaise and well mix.
2. It is possible to add fresh greens to salad: basil, parsley, mint.
3. To impact to salad other relish, it is possible to use a garden radish, small tomatoes (Sherry), lilac onions and mushrooms instead of the specified vegetables.

Salad - cocktail from paste with a tuna

(2 portions) of
Products:

- 150 g of small figured paste;
- 1 bank (185 g) of a tuna in own juice;
- 200 g of the small tomatoes (Sherry) cut in half;
- 100 g of the olives cut in half;
- 1/2 lilac bulb, small cut.

For preparation of sauce:

- 3 tablespoons of red wine vinegar;
- 6 tablespoons of olive oil;
- salt pepper to taste.

Preparation:

1. To boil paste according to instructions on packing, to cast away on a colander, to allow to flow down to water.
2. To merge from banks with a tuna juice, to take out meat and to knead a fork.
3. In a big bowl to put tomatoes, olives, onions, a tuna.
4. To mix oil, vinegar, salt and pepper, to fill salad and it is good to mix.
5. To add paste and to mix once again accurately, trying not to damage structure of paste.

To give at once though taste will not become worse even in a day.

Small cunnings:

1. If olives with stones, then it is the most convenient to crush previously an olive the flat party of a knife. After that the stone is easily taken out.
2. It is possible to add fresh greens to salad: 6-7 leaves of a basil or fennel.

Eat paste on health and grow thin with taste!

Or as sang in that old Italian song translated into Russian by Yu. Kim, Emil Gorovets:

Also I all heart,
know That I am not present on light of a dish
More tasty, than this miracle,
is more harmful, than it.

Bon appetit!