{"id":11195,"date":"2021-03-23T16:52:10","date_gmt":"2021-03-23T15:52:10","guid":{"rendered":"https:\/\/blog.abanoverdi.com\/roll-me-up-please-bocconcini-per-una-serata-gourmet-a-casa\/"},"modified":"2021-04-06T15:45:33","modified_gmt":"2021-04-06T13:45:33","slug":"roll-me-up-please-des-amuse-gueules-delicieux-pour-une-soiree-gourmande","status":"publish","type":"post","link":"https:\/\/blog.abanoverdi.com\/fr\/roll-me-up-please-des-amuse-gueules-delicieux-pour-une-soiree-gourmande\/","title":{"rendered":"Roll me up please, des amuse-gueules d\u00e9licieux pour une soir\u00e9e gourmande"},"content":{"rendered":"

[vc_row el_id=\u00a0\u00bbblog\u00a0\u00bb][vc_column][vc_column_text]Ce que je vous pr\u00e9sente aujourd’hui, c’est un plat de la tradition locale, appel\u00e9 \u00ab cicchetto \u00bb<\/strong> (amuse-bouche, en dialecte v\u00e9nitien), un ap\u00e9ritif \u00e0 d\u00e9guster debout entre amis, fait d’ingr\u00e9dients locaux.
\nNe vous inqui\u00e9tez pas, si la Poule padouane n’est pas disponible chez vous et les asperges Pernumia ne poussent pas abondamment, vous pouvez les remplacer par des \u00e9quivalents de votre r\u00e9gion, en attendant de d\u00e9guster la recette originale, d\u00e8s notre r\u00e9ouverture !<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_id=\u00a0\u00bbblog\u00a0\u00bb][vc_column][vc_column_text]<\/p>\n

Salade de Poule padouane, omelette d’asperges Pernumia et confiture d’oignons rouges<\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_id=\u00a0\u00bbblog\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2″ css=\u00a0\u00bb.vc_custom_1617106644419{background-color: #f4f4f4 !important;}\u00a0\u00bb][vc_column_text css=\u00a0\u00bb.vc_custom_1617716389691{padding-left: 25px !important;}\u00a0\u00bb]<\/p>\n\n\n\n\n\n\n\n
\"\"<\/td>\nDifficult\u00e9 :<\/span> faible<\/td>\n<\/tr>\n
\"\"<\/td>\nPr\u00e9paration :<\/span> 30 minutes<\/td>\n<\/tr>\n
\"\"<\/td>\nCuisson :<\/span> 15 minutes<\/td>\n<\/tr>\n
\"\"<\/td>\nPortions :<\/span> 4<\/td>\n<\/tr>\n
\"\"<\/td>\nCo\u00fbt : <\/span> environ 10 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients pour 4 portions :<\/h3>\n
    \n
  • 200 g de pulpe de poule padouane (ou poule commune ou poulet) bouillie dans un bouillon de l\u00e9gumes classique<\/li>\n
  • 4 \u0153ufs moyens<\/li>\n
  • 300 g d’asperges Pernumia (ou bien d\u2019asperges vertes)<\/li>\n
  • 1 pot (40 g) de confiture d’oignon rouge<\/li>\n
  • Huile d’olive extra vierge<\/li>\n
  • Sel et Poivre<\/li>\n
  • 1 gousse d’ail<\/li>\n<\/ul>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row el_id=\u00a0\u00bbblog\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2″][vc_column_text css=\u00a0\u00bb.vc_custom_1617716425080{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb]<\/p>\n

    Pr\u00e9paration<\/h2>\n

    Pour pr\u00e9parer vos rouleaux, commencez par faire mijoter la poule dans beaucoup d’eau pendant environ une heure et demie avec du c\u00e9leri, une carotte, un oignon, du poivre noir et du laurier. D\u00e8s qu’elle est pr\u00eate, coupez la pulpe en julienne (en fines tranches de filets) et mettez-la dans un bol.<\/p>\n

    Vers la fin de la cuisson de la poule, \u00e9pluchez les asperges et coupez-les en julienne en travers (c’est-\u00e0-dire dans la longueur). G\u00e9n\u00e9ralement, les nouvelles asperges vertes sont tendres sur toute la longueur, mais cela d\u00e9pend de la p\u00e9riode, jetez \u00e9ventuellement les 5 cm finaux. Faites-les revenir dans une po\u00eale avec une gousse d’ail poch\u00e9e (ail avec sa pelure, pour rendre la saveur encore plus d\u00e9licate) pendant quelques minutes. Une fois pr\u00eates, mettez-les sur une assiette.<\/p>\n

    [\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb11139″ img_size=\u00a0\u00bbfull\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1617108778635{padding-top: 38px !important;}\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb.vc_custom_1617107720006{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 0px !important;}\u00a0\u00bb el_id=\u00a0\u00bbblog\u00a0\u00bb][vc_column][vc_column_text css=\u00a0\u00bb.vc_custom_1617716458692{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 0px !important;}\u00a0\u00bb]Dans un bol, battez les \u0153ufs entiers au fouet et assaisonnez de sel et de poivre. Versez les \u0153ufs dans une po\u00eale antiadh\u00e9sive avec un peu d’huile d’olive extra vierge pour former une \u00e9paisseur d’environ 5 mm et laissez cuire 4 minutes.<\/p>\n

    Faites glisser l’omelette sur une planche \u00e0 d\u00e9couper et laissez-la refroidir.
    \nRemplir l’omelette avec les asperges cuites et le poulet, garnir de confiture d’oignon ; enroulez et coupez les portions avec un couteau, fermez-les avec un b\u00e2ton de bambou et votre recette est pr\u00eate \u00e0 \u00eatre servie !<\/p>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb.vc_custom_1617107017280{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb el_id=\u00a0\u00bbblog\u00a0\u00bb][vc_column css=\u00a0\u00bb.vc_custom_1616517176693{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 0px !important;}\u00a0\u00bb][vc_column_text css=\u00a0\u00bb.vc_custom_1617716486000{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 0px !important;}\u00a0\u00bb]Faites-moi savoir comment \u00e7a s’est pass\u00e9 !<\/strong>
    \nChef Marco Squizzato<\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator][\/vc_column][\/vc_row][vc_row el_id=\u00a0\u00bbblog\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

    FOCUS ON | L’asperge Pernumia<\/h3>\n

    En plus de la Poule padouane<\/strong>, un pr\u00e9sidium de slow food, l’asperge est l’ingr\u00e9dient cl\u00e9 de cette recette. Probablement originaire de l’ancienne M\u00e9sopotamie et des r\u00e9gions entourant le Tigre et l’Euphrate, les Romains pensaient que les asperges poss\u00e9daient des propri\u00e9t\u00e9s curatives b\u00e9n\u00e9fiques capables de r\u00e9g\u00e9n\u00e9rer le corps humain et de lui donner une nouvelle lymphe.
    \nLes asperges<\/strong> sont des plantes pluriannuelles de longue dur\u00e9e, constitu\u00e9es d’une tige souterraine qui s’\u00e9tire au d\u00e9but de l’\u00e9t\u00e9 et qui pousse vers la surface du sol. Les tiges, appel\u00e9es pousses, sont blanches jusqu’\u00e0 ce qu’elles poussent \u00e0 la surface. Au contact de la lumi\u00e8re ces pousses changent de couleur, passant d’une couleur rose et violette \u00e0 un vert plus ou moins intense.[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb10757″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Dans le pentagone de la province de Padoue form\u00e9 par les communes de Pernumia, Monselice, Due Carrare, Tribano et San Pietro Viminario<\/strong>, les membres de la coop\u00e9rative Terre Euganee cultivent des asperges sur 250 hectares, \u00e0 la fois blanches et vertes. En moyenne, la quantit\u00e9 produite par hectare est de 70 quintaux par cycle de production.
    \nL’asperge Pernumia<\/strong> a une particularit\u00e9 qui la distingue des autres : elle n’est pas tr\u00e8s fibreuse, ce qui la rend plus polyvalente en cuisine.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_raw_html]JTVCaW5jbHVkZS1wYWdlJTIwaWQlM0QlMjIlMkZpbmNsdWRlLW5ld3NsZXR0ZXItZnIlMjIlNUQ=[\/vc_raw_html][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Je vous propose un d\u00e9licieux \u00ab\u00a0cicchetto\u00a0\u00bb (amuse-bouche en dialecte v\u00e9nitien) de la tradition locale, fait d’ingr\u00e9dients locaux.<\/p>\n","protected":false},"author":2,"featured_media":10765,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[124],"tags":[],"yoast_head":"\nRoll me up please, des amuse-gueules d\u00e9licieux pour une soir\u00e9e gourmande - Blog Hotel Terme Abano Verdi - Sito Ufficiale Hotel 4* Abano Terme<\/title>\n<meta name=\"description\" content=\"Roll me up please, des amuse-gueules d\u00e9licieux pour une soir\u00e9e gourmande Blog Hotel Terme Abano Verdi - Sito Ufficiale Hotel 4* Abano Terme\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.abanoverdi.com\/fr\/roll-me-up-please-des-amuse-gueules-delicieux-pour-une-soiree-gourmande\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roll me up please, des amuse-gueules d\u00e9licieux pour une soir\u00e9e gourmande - 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