{"id":23684,"date":"2024-09-11T17:27:52","date_gmt":"2024-09-11T15:27:52","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/fregula-sarda-con-zucchine-polpo-pomodorini-arrostiti-e-olive-taggiasche\/"},"modified":"2024-09-13T12:44:23","modified_gmt":"2024-09-13T10:44:23","slug":"fifregula-sarde-aux-courgettes-poulpe-tomates-et-olives","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/fifregula-sarde-aux-courgettes-poulpe-tomates-et-olives\/","title":{"rendered":"Fregula sarde aux courgettes, avec du poulpe, des tomates cerises r\u00f4ties et des olives \u00ab\u00a0taggiasche\u00a0\u00bb"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La <strong><em>fregula<\/em> sarde <\/strong>est un petit bijou de la tradition culinaire de l\u2019\u00eele, un plat qui \u00e9voque l\u2019histoire et les saveurs de la M\u00e9diterran\u00e9e avec son \u00e2me rustique incomparable et son parfum maritime. Dans cette version gourmet, la <em>fregula<\/em> rencontre la d\u00e9licatesse des courgettes et le go\u00fbt marqu\u00e9 du poulpe, tandis que les tomates cerises r\u00f4ties ajoutent un soup\u00e7on de douceur, qui se marie parfaitement avec la saveur franche des olives <em>taggiasche<\/em>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La <strong><em>fregula<\/em> aux courgettes, avec du poulpe, des tomates cerises r\u00f4ties et des olives <em>taggiasche<\/em><\/strong> est un met qui c\u00e9l\u00e8bre l\u2019harmonie des saveurs et l\u2019authenticit\u00e9 des ingr\u00e9dients. Une merveille pour qui souhaite proposer une d\u00e9gustation de Sardaigne authentique avec une touche d\u2019\u00e9l\u00e9gance contemporaine. Cette recette permet de profiter pleinement de la fin de l\u2019\u00e9t\u00e9 \u00e0 l\u2019air libre en compagnie des amis les plus chers.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3-683x1024.jpg\" alt=\"fregula sarda con zucchine polpo pomodorini e olive servita in un piatto bianco irregolare su un tavolo in legno bianco. vista frontale con cucchiaio in primo piano\" class=\"wp-image-23652 lazyload\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3.jpg?resize=683%2C1024&#038;ssl=1\" alt=\"fregula sarda con zucchine polpo pomodorini e olive servita in un piatto bianco irregolare su un tavolo in legno bianco. vista frontale con cucchiaio in primo piano\" class=\"wp-image-23652\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3-scaled.jpg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3-scaled.jpg?resize=1024%2C1536&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3-scaled.jpg?resize=33%2C50&amp;ssl=1 33w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3-scaled.jpg?resize=500%2C750&amp;ssl=1 500w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3-scaled.jpg?resize=667%2C1000&amp;ssl=1 667w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3-scaled.jpg?resize=833%2C1250&amp;ssl=1 833w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_3-scaled.jpg?w=800&amp;ssl=1 800w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/noscript><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\"><em>Fregula<\/em> sarde aux courgettes, avec du poulpe, des tomates cerises r\u00f4ties et des olives <em>taggiasche<\/em> &#8211; la recette <\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Difficult\u00e9 : facile<\/em><p class=\"Didefault\" style=\"margin: 0cm; line-height: normal; font-size: 12pt; font-family: &quot;Helvetica Neue&quot;; border: none; white-space-collapse: collapse;\"><i><span lang=\"FR\" style=\"font-size: 11pt; color: rgb(34, 34, 34); background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;\"><\/span><\/i><\/p><em>Pr\u00e9paration : 20 minutes<\/em><p class=\"Didefault\" style=\"margin: 0cm; line-height: normal; font-size: 12pt; font-family: &quot;Helvetica Neue&quot;; border: none; white-space-collapse: collapse;\"><i><span lang=\"FR\" style=\"font-size: 11pt; color: rgb(34, 34, 34); background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;\"><\/span><\/i><\/p><em>Cuisson : 1 heure<\/em><p class=\"Didefault\" style=\"margin: 0cm; line-height: normal; font-size: 12pt; font-family: &quot;Helvetica Neue&quot;; border: none; white-space-collapse: collapse;\"><i><span lang=\"FR\" style=\"font-size: 11pt; color: rgb(34, 34, 34); background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;\"><\/span><\/i><\/p><em>Doses : 4 personnes<\/em><p class=\"Didefault\" style=\"margin: 0cm; line-height: normal; font-size: 12pt; font-family: &quot;Helvetica Neue&quot;; border: none; white-space-collapse: collapse;\"><i><span lang=\"FR\" style=\"font-size: 11pt; color: rgb(34, 34, 34); background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;\"><\/span><\/i><\/p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INGR\u00c9DIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg de poulpe<\/li>\n\n\n\n<li>quelques brins de persil<\/li>\n\n\n\n<li>2 gousses d&rsquo;ail<\/li>\n\n\n\n<li>300 g de tomates cerises<\/li>\n\n\n\n<li>Le zeste d&rsquo;un citron non trait\u00e9<\/li>\n\n\n\n<li>Une petite cuill\u00e8re de miel<\/li>\n\n\n\n<li>400 g de courgettes<\/li>\n\n\n\n<li>300 g de <em>fregula<\/em> sarde<\/li>\n\n\n\n<li>50 g d\u2019olives <em>taggiasche<\/em><\/li>\n\n\n\n<li>Quelques feuilles de menthe pouliot et de basilic<\/li>\n\n\n\n<li>du sel et du poivre noir<\/li>\n\n\n\n<li>de l\u2019huile d&rsquo;olive vierge extra<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">PR\u00c9PARATION<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Comment cuire le poulpe \u00e0 la perfection pour qu\u2019il soit vraiment tendre.<\/strong><p class=\"Didefault\" style=\"margin: 0cm; line-height: normal; font-size: 12pt; font-family: &quot;Helvetica Neue&quot;; border: none; white-space-collapse: collapse;\"><b><span lang=\"FR\" style=\"font-size: 11pt; font-family: Helvetica; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;\"><\/span><\/b><\/p><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Nettoyez le poulpe en le frottant de gros sel, rincez-le bien, \u00e9liminez la poche interne de la t\u00eate, puis enlevez les yeux et le bec.<\/li>\n\n\n\n<li>Mettez-le dans une casserole haute avec un filet d&rsquo;huile, quelques brins de persil, des grains de poivre et une gousse d\u2019ail. Cuisez-le \u00e0 couvert \u00e0 feu bas pendant 1 heure environ, jusqu\u2019\u00e0 ce que les dents de la fourchette s\u2019enfoncent facilement dans les tentacules. Le poulpe cuira alors dans son eau et deviendra tr\u00e8s tendre (en \u00e9vitant le risque d&rsquo;une consistance caoutchouteuse).<\/li>\n\n\n\n<li>Lorsqu\u2019il est ti\u00e8de, s\u00e9parez les tentacules de la t\u00eate et coupez-les selon vos pr\u00e9f\u00e9rences. Pour cette pr\u00e9paration, nous n\u2019avons utilis\u00e9 que les tentacules en les coupant en rondelles. Si vous le cuisez au barbecue, apr\u00e8s les \u00e9tapes pr\u00e9c\u00e9dentes, vous devrez d\u2019abord le laisser refroidir compl\u00e8tement, puis poursuivre la cuisson sur le grill.<\/li>\n\n\n\n<li>Astuce anti-gaspillage : avec l\u2019eau de cuisson du poulpe, riche en prot\u00e9ines, vous pourrez pr\u00e9parer une mayonnaise d\u00e9licieuse. Il vous suffira d&rsquo;ajouter de l&rsquo;huile de tournesol et, en travaillant au mixeur plongeant, d\u2019incorporer de l\u2019air comme vous le feriez pour une mayonnaise classique.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Comment pr\u00e9parer la fregula aux courgettes avec du poulpe, des tomates cerises et des olives taggiasche<\/strong><p class=\"Didefault\" style=\"margin: 0cm; line-height: normal; font-size: 12pt; font-family: &quot;Helvetica Neue&quot;; border: none; white-space-collapse: collapse;\"><b><span lang=\"FR\" style=\"font-size: 11pt; font-family: Helvetica; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;\"><\/span><\/b><\/p><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Une fois que le poulpe est pr\u00e9par\u00e9, passez aux autres ingr\u00e9dients de la recette. Commencez par les tomates cerises r\u00f4ties : coupez-les en quarts (pour acc\u00e9l\u00e9rer la cuisson), mettez-les dans un plat en pyrex et assaisonnez d&rsquo;huile, de sel, de poivre noir moulu, de miel et d\u2019un zeste de citron.<\/li>\n\n\n\n<li>Cuisez-le au four pr\u00e9chauff\u00e9 pendant 15-20 minutes \u00e0 200\u00b0C &#8211; le four \u00e0 bois Palazzetti est le choix id\u00e9al en toute saison, surtout en \u00e9t\u00e9, quand le fait de cuisiner \u00e0 l\u2019air libre vous permet de ne pas surchauffer la cuisine de la maison !<\/li>\n\n\n\n<li>C\u2019est la saison des courgettes : lavez-les et coupez-les en morceaux. Transf\u00e9rez-les dans une po\u00eale avec de l\u2019huile et de l\u2019ail, assaisonnez de sel et cuisez \u00e0 couvert, \u00e0 feu doux jusqu\u2019\u00e0 ce qu\u2019elles soient tendres.<\/li>\n\n\n\n<li>Une fois cuites, versez-les dans le mixeur en \u00e9liminant la gousse d&rsquo;ail, mixez avec quelques feuilles de menthe et de basilic. Remettez cette cr\u00e8me dans la casserole.<\/li>\n\n\n\n<li>Cuisez la <em>fregula<\/em> dans l\u2019eau sal\u00e9e, \u00e9gouttez-la <em>al dente<\/em> directement dans la po\u00eale avec la cr\u00e8me de courgettes et faites-la revenir pendant quelques instants avec une cuiller\u00e9e d\u2019eau de cuisson.<\/li>\n\n\n\n<li>Ajoutez le poulpe et les olives.<\/li>\n\n\n\n<li>Le moment est venu de servir : il ne vous reste qu\u2019\u00e0 dresser le plat et ajouter les tomates cerises r\u00f4ties et leur condiment. C\u2019est pr\u00eat ! Bon app\u00e9tit !<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg\" data-id=\"23660\" alt=\"fregula sarda con zucchine polpo pomodorini e olive servita in un piatto bianco irregolare su un tavolo in legno bianco\" class=\"wp-image-23660 lazyload\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" data-id=\"23660\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg?resize=800%2C1200&#038;ssl=1\" alt=\"fregula sarda con zucchine polpo pomodorini e olive servita in un piatto bianco irregolare su un tavolo in legno bianco\" class=\"wp-image-23660\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg?resize=1024%2C1536&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg?resize=33%2C50&amp;ssl=1 33w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg?resize=500%2C750&amp;ssl=1 500w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg?resize=667%2C1000&amp;ssl=1 667w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_4-scaled.jpg?resize=833%2C1250&amp;ssl=1 833w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/noscript><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg\" data-id=\"23656\" alt=\"fregula sarda con zucchine polpo pomodorini e olive servita in un piatto bianco irregolare e in un piatto nero su un tavolo in legno bianco. vista dall&#039;alto\" class=\"wp-image-23656 lazyload\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" data-id=\"23656\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg?resize=800%2C1200&#038;ssl=1\" alt=\"fregula sarda con zucchine polpo pomodorini e olive servita in un piatto bianco irregolare e in un piatto nero su un tavolo in legno bianco. vista dall&#039;alto\" class=\"wp-image-23656\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg?resize=1024%2C1536&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg?resize=33%2C50&amp;ssl=1 33w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg?resize=500%2C750&amp;ssl=1 500w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg?resize=667%2C1000&amp;ssl=1 667w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/09\/Fregula-zucchine-polpo-pomodorini-olive_1-scaled.jpg?resize=833%2C1250&amp;ssl=1 833w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/noscript><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>La fregula sarde est un petit bijou de la tradition culinaire de l\u2019\u00eele, un plat qui \u00e9voque l\u2019histoire et les saveurs de la M\u00e9diterran\u00e9e avec son \u00e2me rustique incomparable et son parfum maritime. Dans cette version gourmet, la fregula rencontre la d\u00e9licatesse des courgettes et le go\u00fbt marqu\u00e9 du poulpe, tandis que les tomates cerises [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":23666,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138],"tags":[1115,1023],"tmauthors":[],"class_list":["post-23684","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cuisine","tag-recette","tag-recettes-de-poisson"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fregula sarde aux courgettes, avec du poulpe, des tomates cerises r\u00f4ties et des olives \u00ab\u00a0taggiasche\u00a0\u00bb - Palazzetti Magazine<\/title>\n<meta name=\"description\" content=\"La fregula sarde est un bijou de la tradition culinaire de l\u2019\u00eele, un plat qui \u00e9voque les saveurs de la M\u00e9diterran\u00e9e avec son \u00e2me rustique.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/fifregula-sarde-aux-courgettes-poulpe-tomates-et-olives\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fregula sarde aux courgettes, avec du poulpe, des tomates cerises r\u00f4ties et des olives \u00ab\u00a0taggiasche\u00a0\u00bb - 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