{"id":4751,"date":"2019-08-16T12:00:18","date_gmt":"2019-08-16T10:00:18","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/pannocchie-grigliate-al-burro-e-peperoncino\/"},"modified":"2020-04-02T11:59:03","modified_gmt":"2020-04-02T09:59:03","slug":"epis-de-mais-grilles-au-beurre-et-piment","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/fr\/cucina\/epis-de-mais-grilles-au-beurre-et-piment\/","title":{"rendered":"\u00c9pis de ma\u00efs grill\u00e9s au beurre et piment"},"content":{"rendered":"

Recette commune \u00e0 de nombreuses cultures, ils peuvent \u00eatre consid\u00e9r\u00e9s comme le plus ancien\u00a0<\/strong>street food<\/strong><\/em>\u00a0au monde. Vous aurez certainement d\u00e9j\u00e0 eu le plaisir de d\u00e9guster des \u00e9pis de ma\u00efs grill\u00e9s<\/strong>. Aujourd\u2019hui nous vous proposons une version qui fait un clin d\u2019\u0153il \u00e0 la cuisine mexicaine : pr\u00eat \u00e0 l\u2019essayer avec du beurre et du piment ?<\/p>\n

<\/p>\n

Les diff\u00e9rents modes de pr\u00e9paration des \u00e9pis de ma\u00efs<\/h2>\n

Avant de passer \u00e0 la recette, il est bon de pr\u00e9ciser que cet aliment\u00a0se pr\u00eate \u00e0 de nombreux types de cuisson<\/strong>. Les plus c\u00e9l\u00e8bres sont incontestablement la cuisson\u00a0sur le grill<\/strong>\u00a0et\u00a0\u00e0 l\u2019eau bouillante<\/strong>\u00a0(j\u2019ai eu l\u2019occasion de les savourer cuits de cette fa\u00e7on sur une plage de Tha\u00eflande !). Vous pouvez aussi les pr\u00e9parer\u00a0au four, r\u00f4tis, dans du papier sulfuris\u00e9 ou \u00e0 la vapeur<\/strong>\u00a0et exp\u00e9rimenter un\u00a0\u00e9ventail infini de condiments<\/strong>, selon vos go\u00fbts. Avec un peu de cr\u00e9ativit\u00e9, vous transformerez ce plat simple<\/strong>\u00a0en une sp\u00e9cialit\u00e9\u00a0gourmet<\/strong><\/em>.<\/p>\n

Vous pr\u00e9f\u00e9rez utiliser les \u00e9pis pour n\u2019en obtenir que des grains de ma\u00efs ? Alors souvenez-vous qu’il ne faut pas jeter la partie centrale ! L\u2019\u00e9pi<\/strong>\u00a0peut en effet servir\u00a0pour obtenir des braises<\/strong>\u00a0dans votre barbecue. En revanche, pour cette op\u00e9ration, si vous voulez utiliser le bois classique ou le charbon de bois, vous trouverez ici<\/a>\u00a0un guide pour leur pr\u00e9paration.<\/p>\n

\"pannocchie-grigliate_ricetta\"

\u00c9pis de ma\u00efs au beurre et piment : la recette<\/h2>\n

Ingr\u00e9dients<\/h3>\n
    \n
  • 1 blanc de poulet<\/li>\n
  • 2 poireaux<\/li>\n
  • 200 g de ricotta<\/li>\n
  • 2 \u0153ufs<\/li>\n
  • 50 g de parmesan<\/li>\n
  • 700 g de p\u00e2te \u00e0 pain<\/li>\n
  • Beurre \u00e0 volont\u00e9<\/li>\n
  • Piment \u00e0 volont\u00e9<\/li>\n
  • sel \u00e0 volont\u00e9.<\/li>\n<\/ul>\n

    Pr\u00e9paration<\/h3>\n
      \n
    1. Ouvrez les feuilles des \u00e9pis sans les d\u00e9tacher.<\/li>\n
    2. Enlevez les barbettes int\u00e9rieures, refermez-les et liez les pointes des feuilles avec du fil de cuisine.<\/li>\n
    3. Mettez les \u00e9pis dans l\u2019eau pendant une vingtaine de minutes.<\/li>\n
    4. \u00c9goutter-les soigneusement et d\u00e9posez-le sur la\u00a0grille<\/strong>\u00a0bien chaude : vous devrez les laisser\u00a0cuire pendant une quinzaine de minutes<\/strong>, en veillant \u00e0 les retourner souvent pour obtenir une cuisson homog\u00e8ne et \u00e9viter qu’ils ne br\u00fblent trop sur certains c\u00f4t\u00e9s.<\/li>\n
    5. Pendant la cuisson, mettez le beurre et le piment dans une casserole en les travaillant \u00e0 la fourchette.<\/li>\n
    6. Une fois que les \u00e9pis auront \u00e9t\u00e9 retir\u00e9s de la grille, vous pourrez les servir sur les assiettes chaudes des convives (de fa\u00e7on \u00e0 \u00e9viter un refroidissement soudain) en les enduisant du m\u00e9lange de beurre et de piment et en concluant l\u2019assaisonnement par du sel \u00e0 volont\u00e9.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Recette commune \u00e0 de nombreuses cultures, ils peuvent \u00eatre consid\u00e9r\u00e9s comme le plus ancien\u00a0street food\u00a0au monde. Vous aurez certainement d\u00e9j\u00e0 eu le plaisir de d\u00e9guster des \u00e9pis de ma\u00efs grill\u00e9s. Aujourd\u2019hui nous vous proposons une version qui fait un clin d\u2019\u0153il \u00e0 la cuisine mexicaine : pr\u00eat \u00e0 l\u2019essayer avec du beurre et du piment […]<\/p>\n","protected":false},"author":10,"featured_media":3610,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,138],"tags":[108,428,1637,98,393,1115,51],"tmauthors":[],"class_list":["post-4751","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cucina","category-cuisine","tag-barbecue","tag-barbecue-fr","tag-faire-griller","tag-grigliare","tag-griller","tag-recette","tag-ricette"],"yoast_head":"\n\u00c9pis de ma\u00efs grill\u00e9s au beurre et piment - Palazzetti Magazine<\/title>\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\/epis-de-mais-grilles-au-beurre-et-piment\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c9pis de ma\u00efs grill\u00e9s au beurre et piment - Palazzetti Magazine\" \/>\n<meta property=\"og:description\" content=\"Recette commune \u00e0 de nombreuses cultures, ils peuvent \u00eatre consid\u00e9r\u00e9s comme le plus ancien\u00a0street food\u00a0au monde. Vous aurez certainement d\u00e9j\u00e0 eu le plaisir de d\u00e9guster des \u00e9pis de ma\u00efs grill\u00e9s. Aujourd\u2019hui nous vous proposons une version qui fait un clin d\u2019\u0153il \u00e0 la cuisine mexicaine : pr\u00eat \u00e0 l\u2019essayer avec du beurre et du piment […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/epis-de-mais-grilles-au-beurre-et-piment\/\" \/>\n<meta property=\"og:site_name\" content=\"The Warm Street Journal.\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/PalazzettiGroup\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-08-16T10:00:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-04-02T09:59:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/08\/pannocchie-grigliate-al-burro-e-peperoncino.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Malika Franzo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:site\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Malika Franzo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/epis-de-mais-grilles-au-beurre-et-piment\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/epis-de-mais-grilles-au-beurre-et-piment\\\/\"},\"author\":{\"name\":\"Malika Franzo\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#\\\/schema\\\/person\\\/0bdcc5c090df5bdabe3d5bc26013a2f5\"},\"headline\":\"\u00c9pis de ma\u00efs grill\u00e9s au beurre et piment\",\"datePublished\":\"2019-08-16T10:00:18+00:00\",\"dateModified\":\"2020-04-02T09:59:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/epis-de-mais-grilles-au-beurre-et-piment\\\/\"},\"wordCount\":438,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/epis-de-mais-grilles-au-beurre-et-piment\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/magazine.palazzetti.it\\\/wp-content\\\/uploads\\\/2019\\\/08\\\/pannocchie-grigliate-al-burro-e-peperoncino.jpg?fit=1500%2C1000&ssl=1\",\"keywords\":[\"Barbecue\",\"barbecue\",\"Faire griller\",\"Grigliare\",\"Griller\",\"Recette\",\"Ricette\"],\"articleSection\":[\"Cucina\",\"Cuisine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/epis-de-mais-grilles-au-beurre-et-piment\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/epis-de-mais-grilles-au-beurre-et-piment\\\/\",\"url\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/epis-de-mais-grilles-au-beurre-et-piment\\\/\",\"name\":\"\u00c9pis de ma\u00efs grill\u00e9s au beurre et piment - 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