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packet of barley and soy sauce with artichokes.

Cooking without fat, but without sacrificing flavor. Possible? This is very exciting but difficult challenge, launched by Elga and Lagostina .

Lasciati alle spalle oli e burri vari, via libera a condimenti e accompagnamenti alternativi, assai più salutari, leggeri ma sempre cercando di garantire  effetti di piacevolezza sul palato e sulla linea. Ecco allora la mia proposta, che spero vivamente possa essere di vostro gradimento e interesse....

per la pasta:

300 gr di farina di farro

un pizzico di sale

origano secco q.b.

140 ml di acqua tiepida
2 dita di latte di soia per spennallare i fagottini

Impastate la farina con l'origano secco, il sale e l'acqua  until the dough elastic. Roll out the dough and cut circles with a diameter of 8 / 9 cm.

for the filling:

4 artichokes 2 cloves garlic

the juice of one lemon 3 tablespoons of water

a large sprig of parsley
80 g fat cheese that can scorch in the pan (I used Osella line, but would be fine also tomino)
2 tablespoons soy sauce sesame seeds for garnish

Clean the artichokes and slice fine. Put in a pan (preferably nonstick) with garlic, lemon juice, water and chopped parsley. Cook over low heat, until the artichokes are softened but not mushy. A few minutes before the end of cooking artichokes also join the low-fat cheese, diced (no Mazzarella, would dissolve to form a ball).

Place artichokes in the center of the stuffing and close the dumplings. Brush with soy milk and informed at 150 degrees for about twenty minutes. Serve the dumplings warm, sprayed from the soy sauce.