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Grana Padano<\/span>Amuse-bouches chauds<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ disabled_on=”off|off|off” _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||11px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” admin_label=”Difficulty” _builder_version=”4.20.2″ _module_preset=”default” text_font=”MerriweatherItalic||on||||||” header_font=”MerriweatherItalic||||||||” custom_margin=”10px||||false|false” global_colors_info=”{}”]Chef Danilo Cortellini[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|on” admin_label=”Persons” _builder_version=”4.19.4″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\nSenza Lattosio<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ disabled_on=”off|off|off” _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|on” admin_label=”Persons” _builder_version=”4.19.5″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” locked=”off” global_colors_info=”{}”]Senza Glutine[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ingredient_sec” _builder_version=”4.19.2″ _module_preset=”default” custom_margin=”-6px|||||” custom_padding=”4px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.19.4″ _module_preset=”default” custom_margin=”-29px|auto||auto||” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”0px||3px||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
J’adore les Baci di Dama, une recette embl\u00e9matique du Pi\u00e9mont, la r\u00e9gion des noisettes. Il y a quelques ann\u00e9es, lorsque j’essayais d’expliquer \u00e0 nos clients anglais ce que c’\u00e9tait, certains haussaient les sourcils (le nom est \u00e9trange, ce qui se comprend) et je me justifiais simplement en disant que c’\u00e9tait la r\u00e9ponse italienne aux macarons fran\u00e7ais. Heureusement, les choses ont chang\u00e9 et de plus en plus de gens se sont tellement habitu\u00e9s \u00e0 ces savoureux biscuits que je n’ai pas pu r\u00e9sister \u00e0 l’envie d’en cr\u00e9er une version sal\u00e9e avec du Grana Padano DOP, le fromage embl\u00e9matique du nord de l’Italie.
\nRiches en go\u00fbt, ces bouch\u00e9es savoureuses accompagneront parfaitement votre ap\u00e9ritif \u00e0 la maison avec un bon verre de Prosecco DOC p\u00e9tillant, par exemple.
\n<\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_margin=”-19px|auto||auto||” custom_padding=”6px|||||” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredienti” _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Ingr\u00e9dients<\/h2>\n
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Pour les p\u00e2tes :<\/strong>
35 g de Grana Padano r\u00e2p\u00e9
50 g de farine 00
50 g d’amandes hach\u00e9es
50 g de beurre non sal\u00e9 ramolli
15 ml de lait entier
Sel et poivre<\/h4>\nPour la garniture au Grana Padano :<\/strong>
150 g de ricotta (ou de fromage frais)
50 g de Grana Padano r\u00e2p\u00e9
20 g de pistaches hach\u00e9es (ou vos noix pr\u00e9f\u00e9r\u00e9es)
Herbes hach\u00e9es facultatives<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”||-2px|||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
Pr\u00e9paration<\/h1>\n
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STEP 1<\/p>\n
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Pour la p\u00e2te, tamiser la farine et bien m\u00e9langer tous les ingr\u00e9dients jusqu’\u00e0 l’obtention d’une p\u00e2te lisse. Envelopper la p\u00e2te dans un film alimentaire et la laisser reposer au r\u00e9frig\u00e9rateur pendant 30 minutes.<\/span><\/h4>\n
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STEP 2<\/p>\n
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Pr\u00e9parer des boules d’environ 5 g chacune (2 ou 3 cm de diam\u00e8tre maximum) et les placer sur la plaque de cuisson recouverte de papier sulfuris\u00e9. Pendant ce temps, allumer le four \u00e0 180\u00b0C.<\/h4>\n
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STEP 3<\/p>\n
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Cuire les biscuits au Grana Padano pendant 7 \u00e0 8 minutes, jusqu’\u00e0 ce qu’ils soient dor\u00e9s. Laissez-les refroidir et pr\u00e9parez la garniture.<\/h4>\n
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STEP 4<\/p>\n
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Dans un bol, m\u00e9langer le fromage frais (ou la ricotta) avec le Grana Padano r\u00e2p\u00e9. Si la cr\u00e8me est trop s\u00e8che, ajouter deux fois plus de cr\u00e8me (utiliser de la cr\u00e8me fouett\u00e9e pour plus d’onctuosit\u00e9). Assaisonner selon le go\u00fbt et, si vous le souhaitez, ajouter des herbes hach\u00e9es telles que de la ciboulette ou de l’aneth au m\u00e9lange. Mettre le m\u00e9lange de fromage dans une poche \u00e0 douille et remplir la moiti\u00e9 des baci di dama. Placez les autres moiti\u00e9s sur chacune d’elles et appuyez doucement (elles ressembleront \u00e0 des l\u00e8vres qui s’embrassent, d’o\u00f9 leur nom amusant). Utiliser l’exc\u00e9dent de garniture qui d\u00e9passe du bord pour fixer les pistaches hach\u00e9es, en tournant d\u00e9licatement les baci di dama.<\/h4>\n
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STEP 5<\/p>\n
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Placez-les dans un bol et vos baci di dama al Grana Padano sont pr\u00eats \u00e0 \u00eatre d\u00e9gust\u00e9s.<\/h4>\n
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Conseils du chef<\/h3>\n
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Pr\u00e9parez les biscuits \u00e0 l’avance et conservez-les dans une bo\u00eete herm\u00e9tique. Ne les remplir de fromage frais qu’au moment de les servir.<\/h4>\n
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Recettes associ\u00e9es<\/h2>\n
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