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Grana Padano<\/span>P\u00e2tisseries<\/span>Sandwichs et pizzas<\/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_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 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 _builder_version=”4.24.3″ _module_preset=”default” custom_margin=”||-2px|||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\nIngr\u00e9dients<\/h1>\n
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[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.24.3″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
P\u00e2te \u00e0 pizza :<\/strong>
250 g de farine
150 ml d’eau
1 cuill\u00e8re \u00e0 caf\u00e9 de sel
1 cuill\u00e8re \u00e0 caf\u00e9 de sucre
10 g de levure de bi\u00e8re fra\u00eeche
1 cuill\u00e8re \u00e0 soupe d’huile d’olive extra-vierge<\/h4>\n[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.24.3″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
Garnitures :<\/strong>
250 g de sauce tomate
100 g de Grana Padano AOP,
r\u00e2p\u00e9 ou en flocons
150 g de tomates cerises,
coup\u00e9es en deux
4-5 filets d’anchois \u00e0 l’huile
1 cuill\u00e8re \u00e0 soupe de c\u00e2pres
marin\u00e9es (ou marin\u00e9es, bien \u00e9goutt\u00e9es)
Huile d’olive extra-vierge
selon le go\u00fbt
Sel au go\u00fbt
Poivre noir \u00e0 volont\u00e9<\/span><\/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=”4.19.2″ _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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Dans un bol, dissoudre la levure de bi\u00e8re et le sucre dans de l’eau ti\u00e8de. Laisser reposer pendant environ 5 \u00e0 10 minutes jusqu’\u00e0 ce qu’une mousse se forme \u00e0 la surface.<\/span><\/h4>\n
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STEP 2<\/p>\n
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Ajoutez la farine et le sel et commencer \u00e0 m\u00e9langer. Lorsque la p\u00e2te commence \u00e0 prendre forme, ajouter l’huile et continuer \u00e0 p\u00e9trir pendant 10 \u00e0 15 minutes, jusqu’\u00e0 ce que la p\u00e2te soit lisse et \u00e9lastique.
Couvrir la p\u00e2te avec un torchon et la laisser lever dans un endroit chaud pendant au moins une heure, jusqu’\u00e0 ce qu’elle double de volume.<\/span><\/h4>\n[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.24.3″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 3<\/p>\n
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Une fois la p\u00e2te lev\u00e9e, chauffer le four \u00e0 220\u00b0C (statique) ou 200\u00b0C (ventil\u00e9). \u00c9talez ensuite la p\u00e2te sur une surface farin\u00e9e, en lui donnant une forme circulaire ou rectangulaire, selon votre pr\u00e9f\u00e9rence. Placez la p\u00e2te sur une plaque \u00e0 p\u00e2tisserie recouverte de papier sulfuris\u00e9, \u00e9talez la sauce tomate et faites cuire. La cuisson doit durer environ 15 minutes.
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STEP 4<\/p>\n
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Retirer la pizza du four et r\u00e9partir les tomates cerises coup\u00e9es en deux, les anchois, les c\u00e2pres et une pinc\u00e9e de flocons de Grana Padano AOP. Assaisonner d’un filet d’huile d’olive extra vierge, de sel et de poivre selon les go\u00fbts et servir.<\/span><\/h4>\n
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Cette pizza est parfaite pour un repas l\u00e9ger et savoureux, un v\u00e9ritable concentr\u00e9 de saveurs italiennes. A d\u00e9guster !<\/h4>\n
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Recettes associ\u00e9es<\/h2>\n
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