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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″ _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=”4.19.5″ _module_preset=”default” text_font=”MerriweatherItalic||on||||||” header_font=”MerriweatherItalic||||||||” custom_margin=”10px||||false|false” global_colors_info=”{}”]<\/p>\nChef Danilo Cortellini<\/span><\/p>\n
[\/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>\n
Senza Lattosio<\/p>\n
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Senza glutine<\/p>\n
[\/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=”4.19.5″ _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” ab_subject=”on” ab_subject_id=”1″ global_colors_info=”{}”]<\/p>\n
Qui n’aime pas les arancini ? Des “boules” de riz croustillantes, savoureuses et fourr\u00e9es. Ils sont typiques du sud de l’Italie, de la Sicile en particulier.
Ici, nous avons essay\u00e9 quelque chose de diff\u00e9rent, qui fonctionne \u00e0 merveille et je suis s\u00fbr qu’une fois que vous l’aurez essay\u00e9, vous serez d’accord avec moi.
Le fromage Grana Padano et les truffes se marient parfaitement, alors quand on les retrouve dans un arancino croustillant, on sait que l’on va vivre quelque chose de sp\u00e9cial.
Accompagnez-les d’un vin Prosecco DOC !<\/span><\/h4>\n[\/et_pb_text][et_pb_text disabled_on=”on|on|on” admin_label=”Step Description” _builder_version=”4.19.5″ _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” disabled=”on” ab_subject=”on” ab_subject_id=”2″ global_colors_info=”{}”][\/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|||||” ab_goal=”on” 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=”4.19.5″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Ingr\u00e9dients<\/h2>\n
[\/et_pb_text][et_pb_text admin_label=”Ingredienti List” _builder_version=”4.19.5″ _module_preset=”default” text_font=”||||||||” header_font=”Merriweather||||||||” header_4_font=”Merriweather||||||||” header_4_font_size=”23px” header_4_line_height=”36px” width=”87%” custom_padding=”|30px||||” locked=”off” global_colors_info=”{}”]<\/p>\n
250g de riz arborio,
20g d’oignons \u00e9minc\u00e9s cuits \u00e0 l’huile d’olive,
\u00bd litre de bouillon de l\u00e9gumes,
1 oeuf,
100 g de mozzarella fior di latte en d\u00e9s,
120g de Grana Padano r\u00e2p\u00e9,
20g de beurre non sal\u00e9,
1 litre d’huile v\u00e9g\u00e9tale,
20 ml de Prosecco AOC,
farine,
2 oeufs (pour la panure),
50g de chapelure,
150g de truffe d’\u00e9t\u00e9,
Sel et poivre au go\u00fbt.<\/h4>\nPour la sauce Grana Padano:
500 ml de cr\u00e8me,
350g de Grana Padano r\u00e2p\u00e9.<\/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=”4.19.5″ _module_preset=”default” custom_margin=”||-2px|||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
Pr\u00e9paration\u00a0<\/h1>\n
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STEP 1<\/p>\n
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Dans une grande po\u00eale, commencez \u00e0 faire griller le riz \u00e0 feu doux, sans ajouter d’huile ou de graisse. De cette fa\u00e7on, la chaleur atteint le c\u0153ur de chaque grain de riz, ce qui donne une texture plus “al dente”. Continuez \u00e0 remuer le riz pour que les grains ne collent pas au fond. Lorsque le riz est chaud, versez le Prosecco DOC, laissez l’alcool s’\u00e9vaporer et ajoutez le bouillon, une louche \u00e0 la fois. Ajoutez l’oignon cuit, r\u00e9glez le temps de cuisson sur 15 minutes et poursuivez la cuisson en remuant le riz de temps en temps.<\/span>\u00a0<\/h4>\n
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STEP 2<\/p>\n
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Une fois le temps de cuisson \u00e9coul\u00e9, go\u00fbtez le risotto et retirez-le du feu. Commencez \u00e0 remuer : ajoutez le beurre, le fromage Grana Padano et un \u0153uf. Remuez bien pour augmenter l’onctuosit\u00e9 et assaisonnez de sel et de poivre selon votre go\u00fbt. Une fois le riz refroidi, ajoutez la mozzarella fior di latte coup\u00e9e en d\u00e9s. Laissez le risotto refroidir dans un grand plat de cuisson.
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STEP 3<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.19.5″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||35px|||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
\u00c0 l’aide d’une cuill\u00e8re \u00e0 glace, d\u00e9coupez le riz en petites boules d’environ 50 g chacune. Gardez-les au r\u00e9frig\u00e9rateur pendant 30 minutes pour permettre \u00e0 l’arancino de durcir. Plongez-les un par un dans la farine tamis\u00e9e, puis dans les \u0153ufs et enfin dans la chapelure, en veillant \u00e0 ce que toute la surface soit couverte. Pour une cro\u00fbte plus \u00e9paisse, r\u00e9p\u00e9tez le processus.<\/span>\u00a0<\/h4>\n
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STEP 4<\/p>\n
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Pour faire la sauce au Grana Padano, chauffer doucement la cr\u00e8me et une fois chaude, ajouter le Grana Padano r\u00e2p\u00e9. Retirez du feu et laissez le fromage fondre doucement, en remuant avec une cuill\u00e8re.<\/span><\/h4>\n
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STEP 5<\/p>\n
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Faites frire les arancini dans de l’huile v\u00e9g\u00e9tale \u00e0 170\u00b0 jusqu’\u00e0 ce qu’ils soient dor\u00e9s. Assaisonnez avec un peu de sel.
\nServir dans des bols avec une grosse cuill\u00e8re de sauce Grana Padano au fond et une g\u00e9n\u00e9reuse poign\u00e9e de Grana Padano r\u00e2p\u00e9 et de truffe sur le dessus.<\/span><\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”related_product_wrapper ricette_main_sec” _builder_version=”4.19.4″ _module_preset=”default” background_color=”#f7f7f7″ global_colors_info=”{}”][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_padding=”||23px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.19.5″ _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>\n
Recettes associ\u00e9es <\/h2>\n
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