Recipes for day 2 Italy

Overview

Rate this recipes

 
 
 
 
 
 
 
Your rating was:
Breakfast

Tea or coffee

Early-Snack

Panzanella (Bread with vinegar and oil)

Lunch

Risotto with pumpkin blossoms

Dinner

Spaghetti with courgette

Total nutritious for the day

(1 portion for each meal – calculated for a 70-kg person):

Energy (kcal)

2,234

Protein (g) A

23,7

Carbo­hydrates (g)

327

Fat (g)

91

Phos­phate (mg)

630

Sodium (mg)

720

Potassium (mg) B

2,896

Calcium (mg)

423

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
  • Caution if you have to restrict your daily potassium intake!

Breakfast

Tea or coffee

Total nutritions for the recipe
Fold up Fold out
Energy (kcal)

327

Protein (g)

1,0

Phos­phate (mg)

34

Sodium (mg)

146

Potassium (mg)

33

Ingredients
Fold up Fold out
Bread (protein-reduced)
50 g
Butter
10 g
Honey
20 g
Agua natural
120 ml
Tea or coffee
Tea/Coffee
240 ml
Sugar
10 g
Cream (30% fat)
10 ml

Early-Snack

Panzanella (Bread with vinegar and oil)

Total nutritions for the recipe
Fold up Fold out
Energy (kcal)

110

Protein (g)

1,3

Phos­phate (mg)

41

Sodium (mg)

76

Potassium (mg)

229

Ingredients
Fold up Fold out
Panzanella (Bread with vinegar and oil)
Bread (protein-reduced)
25 g
Tomatoes, fresh
50 g
Onions, fresh
10 g
Garlic
1 g
Basil, fresh
2 g
Sauce vinaigrette
Olive oil
3 ml
Vinegar
2 ml
Ground pepper
1 g
Cooking Instructions
Fold up Fold out

Panzanella (Bread with vinegar and oil)

Skin the relatively ripe tomatoes, take out the seeds and cut them into small pieces. Cut onions and garlic into small pieces. Cut the basil leaves. Mix all ingredients and add the Sauce Vinaigrette.

Sauce Vinaigrette

Combine pepper (white for white vinegar) and vinegar in a bowl and beat with an eggbeater for a few seconds. Continue to beat, slowly adding the oil until smooth and homogenous.

Lunch

Risotto with pumpkin blossoms (80 g)

Total nutritions for the recipe
Fold up Fold out
Energy (kcal)

926

Protein (g)

10,2

Phos­phate (mg)

242

Sodium (mg)

237

Potassium (mg) B

1,066

  • Caution if you have to restrict your daily potassium intake!
Ingredients
Fold up Fold out
Risotto with pumpkin blossoms (80 g)
Rice, uncooked
60 g
Pumpkin blossoms, fresh
50 g
Courgettes green, fresh
20 g
Olive oil
20 ml
Onions, fresh
20 g
Parsley
2 g
Compote of vegetable and tomatoes with bread
Silver beets, cooked
80 g
Potatoes, cooked
50 g
Beans, cooked
20 g
Celery, fresh
25 g
Parsley
5 g
Garlic, fresh
5 g
Tomato pulp
80 g
Olive oil
15 ml
Bread (protein-reduced)
60 g
Cooking Instructions
Fold up Fold out

Starter: Risotto with pumpkin blossoms (80 g)

Braise the courgette with the onions in oil. At the same time, cook the rice in the previously described manner. Cut the pumpkin blossoms into stripes, taking off the inner parts fi rst. Mix pumpkin blossoms and rice and let them soak at high temperature. Add some water to complete cooking, let cook for 7–10 minutes. Before serving, sprinkle with suffi cient parsley.

Second course: Compote of vegetable and tomatoes

Braise the parsley, garlic, and celery (cut in sticks) in some oil. Add the chopped silver beet, the cooked potatoes in pieces, beans or cooked chickpeas and simmer. Then add the tomato sauce and simmer again for some minutes.

Dessert: Cooked pears

Place the peeled pears in a casserole dish with a high rim. Dissolve the sugar in water and add to the pears. Cook for at least 30 minutes at medium heat. Remove the pears from the casserole dish and place on plates.

Dinner

Spaghetti with courgette, Artichokes alla Fiorentina with bread

Total nutritions for the recipe
Fold up Fold out
Energy (kcal)

871

Protein (g)

11,2

Phos­phate (mg)

313

Sodium (mg)

261

Potassium (mg) B

1,568

  • Caution if you have to restrict your daily potassium intake!
Ingredients
Fold up Fold out
Spaghetti with courgette
Spaghetti (proteinreduced), uncooked
50 g
Courgettes, green, fresh
25 g
Olive oil
10 ml
Garlic and sage
1 g
Basic tomato sauce (tomato pureed with herbs)
30 ml
Artichokes alla Fiorentina with bread
Artichokes, fresh
200 g
Rice, cooked
30 g
Spinach, cooked
50 g
Cream (30% fat)
20 ml
Butter
20 g
Béchamel sauce (sauce Hollandaise, tinned)
30 ml
Nutmeg
1 g
Bread (proteinreduced)
30 g
Fruit sorbet
Apricots, fresh
200 g
Lemon juice
5 ml
Sugar
150 g
Cooking Instructions
Fold up Fold out

Starter: Spaghetti with courgette

Cut the courgette in slices and place them in a pan together with sage and chopped garlic. Add the basic tomato sauce and the pasta al dente. Leave in the hot pan for some minutes, sprinkle with chopped parsley before serving.

Second course: Artichokes alla Fiorentina

Remove the outer hard leaves of the artichokes, also the stem and the thorns. Thus you have artichoke ‘containers’ which you can fi ll. Boil in water with lemon juice or a lemon slice for at least 5 minutes. Once drained, dry off well and place them into a pan, covering them with the warm cream and melted butter to let them simmer. Place in a baking panrubbed with butter. Place the spinach into the cooking water of the artichokes and the soaked protein-reduced bread or the rice. Fill the artichokes with the fi lling, cover with béchamel sauce, add suffi cient grated nutmeg and scallop in the oven at high temperature.

Dessert: Fruit sorbet

Dissolve sugar in water, making it syrupy. Shortly before boiling, remove from the heat. The fruits for sorbets can be rather large, like peaches, pears, apricots, melons, bananas. Peel the fruits and place them in a mixer together with a little lemon juice. Add the sugar-syrup to the jam and make ice cream in accordance with the instruction of the machine.