{"id":4699,"date":"2019-09-10T11:00:25","date_gmt":"2019-09-10T09:00:25","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/panzerotti-ai-funghi\/"},"modified":"2024-04-22T15:11:11","modified_gmt":"2024-04-22T13:11:11","slug":"panzerotti-aux-champignons","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/fr\/cucina\/panzerotti-aux-champignons\/","title":{"rendered":"Panzerotti aux champignons"},"content":{"rendered":"<p>Le \u00ab\u00a0<strong>panzerotto<\/strong>\u00a0\u00bb\u00a0est un grand classique de la cuisine du <strong>centre et du sud de l\u2019Italie<\/strong>. \u00c0 l&rsquo;instar de la pizza, il a le pouvoir de\u00a0<strong>mettre tout le monde d&rsquo;accord<\/strong>\u00a0parce qu&rsquo;il se mange aussi bien froid que chaud, en version gourmet ou <em>street food,\u00a0<\/em>et \u00e0 n&rsquo;importe quelle heure de la journ\u00e9e : au d\u00e9jeuner, au d\u00eener ou au go\u00fbter.<\/p>\n<p><!--more-->La recette compte un grand nombre de variantes. Aujourd&rsquo;hui nous vous proposons le panzerotto avec une <strong>farce aux champignons<\/strong>\u2026 un v\u00e9ritable d\u00e9lice ! Le plat id\u00e9al \u00e0 savourer en automne et en hiver.<\/p>\n<p>Mais commen\u00e7ons tout d&rsquo;abord par la recette de la p\u00e2te \u00e0 pain. Parce qu\u2019une pr\u00e9paration maison d\u2019un bout \u00e0 l\u2019autre est plus savoureuse !<\/p>\n<p>Recette de la p\u00e2te \u00e0 pain<\/p>\n<h3>INGR\u00c9DIENTS<\/h3>\n<ul>\n<li>500 g de farine<\/li>\n<li>25 g de levure de bi\u00e8re<\/li>\n<li>10 g de sel<\/li>\n<li>2\/3 cuill\u00e8res \u00e0 soupe d\u2019huile<\/li>\n<li>150 ml d&rsquo;eau ti\u00e8de<\/li>\n<li>1\/2\u00a0 cuill\u00e8res \u00e0 caf\u00e9 de sucre<\/li>\n<\/ul>\n<h3>PR\u00c9PARATION<\/h3>\n<ol>\n<li>Dans une grande terrine, m\u00e9langez la farine, le sel et le sucre.<\/li>\n<li>Formez un crat\u00e8re et versez l\u2019huile et la levure qui aura \u00e9t\u00e9 dissoute dans l\u2019eau.<\/li>\n<li>Travaillez la p\u00e2te jusqu\u2019\u00e0 obtenir une boule homog\u00e8ne et souple. Incisez-la l\u00e9g\u00e8rement au couteau. Couvrez-la d&rsquo;un linge et laissez-la monter pendant une heure environ dans un endroit ti\u00e8de.<\/li>\n<li>Ce d\u00e9lai \u00e9coul\u00e9, la p\u00e2te est pr\u00eate \u00e0 \u00eatre divis\u00e9e en miches ou abaiss\u00e9e comme base de pizzas et de fougasses.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/09\/panzerotto.jpg\" class=\"aligncenter size-full wp-image-3641 lazyload\" alt=\"panzerotto\" width=\"1500\" height=\"1000\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3641\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/09\/panzerotto.jpg?resize=1240%2C827&#038;ssl=1\" alt=\"panzerotto\" width=\"1240\" height=\"827\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/09\/panzerotto.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/09\/panzerotto.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/09\/panzerotto.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/09\/panzerotto.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/09\/panzerotto.jpg?resize=560%2C373&amp;ssl=1 560w\" sizes=\"auto, (max-width: 1240px) 100vw, 1240px\" \/><\/noscript><\/p>\n<h2>La recette des panzerotti aux champignons<\/h2>\n<h3>INGR\u00c9DIENTS<\/h3>\n<ul>\n<li>500 g de p\u00e2te \u00e0 pain<\/li>\n<li>200 g de champignons de Paris<\/li>\n<li>60 g de jambon cuit<\/li>\n<li>100 g de mozzarella<\/li>\n<li>1 \u0153uf<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019oignon cisel\u00e9<\/li>\n<li>sel<\/li>\n<li>poivre<\/li>\n<li>persil<\/li>\n<li>huile<\/li>\n<\/ul>\n<h3>PR\u00c9PARATION<\/h3>\n<ol>\n<li>Nettoyez et coupez les champignons.<\/li>\n<li>Faites revenir l\u2019oignon dans l\u2019huile, puis ajoutez les champignons en les cuisant \u00e0 feu vif.<\/li>\n<li>Salez, poivrez et saupoudrez de persil.<\/li>\n<li>Quand ils seront cuits et auront r\u00e9duit, ajoutez le jambon en lamelles hors du feu ainsi que la mozzarella en d\u00e9s.<\/li>\n<li>Versez l&rsquo;\u0153uf et disposez cet appareil par cuiller\u00e9es au milieu des disques de p\u00e2te qui viennent d\u2019\u00eatre pr\u00e9par\u00e9s.<\/li>\n<li>Repliez la p\u00e2te en deux et appuyez bien sur les bords pour les refermer.<\/li>\n<li>Enfournez \u00e0 four chaud et laissez cuire pendant une quinzaine de minutes.<\/li>\n<\/ol>\n<p>Vos panzerotti aux champignons sont pr\u00eats. Ils seront d\u00e9licieux tant chauds que froids !<\/p>\n<h3>VARIANTES<\/h3>\n<p>Naturellement vous pouvez laisser libre cours \u00e0 votre imagination avec un grand nombre de variantes de\u00a0<strong>farce<\/strong>, selon vos go\u00fbts et votre cr\u00e9ativit\u00e9. Nous vous proposons quelques mariages int\u00e9ressants.<\/p>\n<ul>\n<li>Mozzarella, tomates en tranches bien \u00e9goutt\u00e9es, origan, olives, sel.<\/li>\n<li>\u00c9pinards dans un plat, ricotta, pecorino, 1 \u0153uf, sel, poivre.<\/li>\n<li>Artichauts dans un plat, lard en d\u00e9s, fromage hollandais.<\/li>\n<li>Mozzarella, gorgonzola, emmenthal, parmesan, petits pois.<\/li>\n<\/ul>\n<p>\u00cates-vous pr\u00eat \u00e0 cr\u00e9er la v\u00f4tre?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le \u00ab\u00a0panzerotto\u00a0\u00bb\u00a0est un grand classique de la cuisine du centre et du sud de l\u2019Italie. \u00c0 l&rsquo;instar de la pizza, il a le pouvoir de\u00a0mettre tout le monde d&rsquo;accord\u00a0parce qu&rsquo;il se mange aussi bien froid que chaud, en version gourmet ou street food,\u00a0et \u00e0 n&rsquo;importe quelle heure de la journ\u00e9e : au d\u00e9jeuner, au d\u00eener [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":3640,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,138],"tags":[51],"tmauthors":[],"class_list":["post-4699","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cucina","category-cuisine","tag-ricette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - 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