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Grana Padano<\/span>Plats chauds<\/span>Soupes<\/span>Sans gluten<\/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 _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Merriweather|700|||||||” header_2_text_align=”center” header_2_text_color=”#000000″ header_2_font_size=”56px” header_2_line_height=”97px” global_colors_info=”{}”]<\/p>\nChaud, cr\u00e9meux et riche en saveurs, le velout\u00e9 de poireaux et de pommes de terre est le plat id\u00e9al pour retrouver tout le r\u00e9confort de la cuisine maison, surtout pendant les mois les plus froids. L\u2019alliance entre la douceur des pommes de terre et la saveur d\u00e9licate des poireaux cr\u00e9e un \u00e9quilibre parfait, sublim\u00e9 par les notes savoureuses et l\u2019onctuosit\u00e9 du Grana Padano AOP. Mais comment pr\u00e9parer un velout\u00e9 de pommes de terre et de poireaux ? Quelques ingr\u00e9dients et des \u00e9tapes simples suffisent pour r\u00e9aliser une cr\u00e8me de pommes de terre et de poireaux douce et velout\u00e9e, parfaite \u00e0 servir en entr\u00e9e ou pour un d\u00eener l\u00e9ger.<\/p>\n
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Ingr\u00e9dients<\/h2>\n
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Pommes de terre, 500 g
Poireaux, 300 g
Grana Padano AOP, 80 g
Bouillon de l\u00e9gumes, environ 700 ml
Huile d\u2019olive vierge extra, 2 cuill\u00e8res \u00e0 soupe
Beurre, 20 g
Sel, selon votre go\u00fbt
Poivre noir, selon votre go\u00fbt
Noix de muscade, selon votre go\u00fbt<\/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 admin_label=”Ingredienti” _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” custom_margin=”0px||||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
Pr\u00e9paration<\/h2>\n
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Step 1<\/p>\n
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Lavez soigneusement les poireaux, retirez les extr\u00e9mit\u00e9s ainsi que les feuilles ext\u00e9rieures les plus dures, puis coupez-les en fines rondelles. \u00c9pluchez les pommes de terre, rincez-les et coupez-les en d\u00e9s de taille similaire afin d\u2019assurer une cuisson homog\u00e8ne.<\/h4>\n
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Step 2<\/p>\n
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Dans une grande casserole, faites chauffer l\u2019huile d\u2019olive vierge extra avec le beurre. Ajoutez les poireaux et laissez-les fondre \u00e0 feu doux pendant environ 5 \u00e0 7 minutes, en remuant de temps en temps. Veillez \u00e0 ne pas trop les faire dorer : ils doivent devenir tendres et lib\u00e9rer tous leurs ar\u00f4mes.<\/h4>\n
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Step 3<\/p>\n
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Ajoutez les pommes de terre coup\u00e9es en d\u00e9s et m\u00e9langez pendant quelques minutes pour qu\u2019elles s\u2019impr\u00e8gnent des saveurs des poireaux. Versez le bouillon de l\u00e9gumes chaud jusqu\u2019\u00e0 recouvrir les l\u00e9gumes, en r\u00e9servant une petite quantit\u00e9 pour ajuster la consistance du velout\u00e9 par la suite. Ajoutez une pinc\u00e9e de sel, couvrez et laissez cuire \u00e0 feu moyen-doux pendant environ 20 \u00e0 25 minutes, jusqu\u2019\u00e0 ce que les pommes de terre soient tendres.<\/h4>\n
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Step 4<\/p>\n
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Une fois les l\u00e9gumes cuits, retirez la casserole du feu et mixez le tout \u00e0 l\u2019aide d\u2019un mixeur plongeant jusqu\u2019\u00e0 obtenir une texture lisse et homog\u00e8ne. Si le velout\u00e9 est trop \u00e9pais, ajoutez un peu de bouillon \u00e0 la fois jusqu\u2019\u00e0 obtenir la consistance souhait\u00e9e.<\/h4>\n
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Step 5<\/p>\n
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Ajoutez le Grana Padano AOP r\u00e2p\u00e9 et m\u00e9langez jusqu\u2019\u00e0 ce qu\u2019il soit compl\u00e8tement fondu. Terminez par quelques tours de moulin \u00e0 poivre noir et une pinc\u00e9e de noix de muscade r\u00e2p\u00e9e. Go\u00fbtez et rectifiez l\u2019assaisonnement en sel si n\u00e9cessaire.<\/h4>\n
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Step 6<\/p>\n
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R\u00e9partissez le velout\u00e9 de poireaux et de pommes de terre dans des assiettes creuses et servez bien chaud. Pour sublimer le plat, ajoutez un filet d\u2019huile d\u2019olive vierge extra, un peu de Grana Padano AOP r\u00e2p\u00e9 et quelques cro\u00fbtons de pain grill\u00e9.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row 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=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” admin_label=”Step Description” _builder_version=”4.27.6″ _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
Le velout\u00e9 de pommes de terre et de poireaux est une recette simple et polyvalente, parfaite pour r\u00e9chauffer les soir\u00e9es d\u2019automne et d\u2019hiver, mais aussi pour s\u2019offrir une pause gourmande apr\u00e8s une journ\u00e9e bien remplie. Servi en entr\u00e9e au d\u00e9jeuner ou comme plat principal pour un d\u00eener l\u00e9ger, il s\u00e9duit par sa texture onctueuse et la saveur d\u00e9licate des l\u00e9gumes. La touche finale de Grana Padano AOP rend ce velout\u00e9 de poireaux et de pommes de terre encore plus cr\u00e9meux et savoureux : un plat g\u00e9n\u00e9reux et authentique \u00e0 partager en famille.<\/h4>\n
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Recettes associ\u00e9es<\/h2>\n
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