{"id":23133,"date":"2021-06-28T08:58:43","date_gmt":"2021-06-28T08:58:43","guid":{"rendered":"https:\/\/live-lite-lincdire-project.pantheonsite.io\/?p=23133"},"modified":"2021-06-28T09:06:03","modified_gmt":"2021-06-28T09:06:03","slug":"pizzoccheri","status":"publish","type":"post","link":"https:\/\/lite.lincdireproject.org\/oj\/2021\/06\/pizzoccheri\/","title":{"rendered":"Pizzoccheri"},"content":{"rendered":"

L’histoire de Pizzoccheri nous emm\u00e8ne en Valteline, \u00e0 Teglio, un magnifique village de la province de Sondrio (en Lombardie). Teglio est connu et renomm\u00e9 pr\u00e9cis\u00e9ment parce qu’il se vante de la culture du sarrasin, la base incontestable des pizzoccheri tant appr\u00e9ci\u00e9es.\u00a0<\/span><\/p>\n

Le pr\u00e9nom “Pizzoccheri” semble d\u00e9river de la racine “pit” ou “piz” avec le sens de morceau ou du mot \u201cpinzare\u201d avec le sens de \u00e9craser, se r\u00e9f\u00e9rant \u00e0 la forme aplatie des p\u00e2tes.\u00a0<\/span><\/p>\n

La premi\u00e8re fois que ce terme est utilis\u00e9, c’est en 1548, dans un inventaire \u00e9crit par Ortensio Landi. Plus tard, H.L. Lehmann mentionne le “Perzockel”, ou sorte de nouilles \u00e0 base de sarrasin. Une fois cuits, du beurre et enfin du fromage r\u00e2p\u00e9 ont \u00e9t\u00e9 ajout\u00e9s \u00e0 ce type particulier de p\u00e2tes.<\/span><\/p>\n

J’ai choisi ce plat parce que mon p\u00e8re le pr\u00e9pare tr\u00e8s souvent et que toute la famille l’aime.<\/span><\/p>\n

Difficult\u00e9 moyenne\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n

Bon march\u00e9<\/span><\/p>\n

Pr\u00e9paration: 35 min<\/span><\/p>\n

Cuisson: 15 min<\/span><\/p>\n

INGR\u00c9DIENTS<\/strong> (pour 6 personnes) :<\/span><\/p>\n

.<\/b> 500 g de Pizzoccheri (type de p\u00e2tes de la Valteline) \u00a0 \u00a0 <\/span>.<\/b> 1 gousse d’ail<\/span><\/p>\n

. 500g de pommes de terre\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span>.<\/b> 2 feuilles de sauge<\/span><\/p>\n

.<\/b> 300 g de chou\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span>.<\/b> sel<\/span><\/p>\n

.<\/b> 200 g de beurre\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n

.<\/b> 100 g de Bitto ou Valtellina Casera DOP ( 2 types de fromage filant)<\/span><\/p>\n

.<\/b> 40 g de Parmigiano (un type de fromage)<\/span><\/p>\n

PR\u00c9PARATION:<\/strong>\u00a0<\/span><\/p>\n

    \n
  1. \u00c9pluchez les pommes de terre, coupez-les en petits morceaux et faites-les bouillir pendant environ 5 \u00e0 6 minutes dans beaucoup d’eau sal\u00e9e, ajoutez les Pizzoccheri et les choux lav\u00e9s et poursuivez la cuisson pendant environ 10 minutes.<\/span><\/li>\n
  2. Versez le tout dans la passoire et mettez-les rapidement en couches dans un plat de cuisson graiss\u00e9, en alternant avec le beurre bruni avec l’ail et la sauge, le fromage \u201cparmigiano\u201d r\u00e2p\u00e9 et le fromage filant en d\u00e9s.<\/span><\/li>\n
  3. Mettez le tout dans un four chaud pendant 5 minutes et servez<\/span>.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    L’histoire de Pizzoccheri nous emm\u00e8ne en Valteline, \u00e0 Teglio, un magnifique village de la province de Sondrio (en Lombardie). Teglio […]<\/a><\/p>\n","protected":false},"author":2452,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/lite.lincdireproject.org\/oj\/wp-json\/wp\/v2\/posts\/23133"}],"collection":[{"href":"https:\/\/lite.lincdireproject.org\/oj\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lite.lincdireproject.org\/oj\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lite.lincdireproject.org\/oj\/wp-json\/wp\/v2\/users\/2452"}],"replies":[{"embeddable":true,"href":"https:\/\/lite.lincdireproject.org\/oj\/wp-json\/wp\/v2\/comments?post=23133"}],"version-history":[{"count":6,"href":"https:\/\/lite.lincdireproject.org\/oj\/wp-json\/wp\/v2\/posts\/23133\/revisions"}],"predecessor-version":[{"id":23139,"href":"https:\/\/lite.lincdireproject.org\/oj\/wp-json\/wp\/v2\/posts\/23133\/revisions\/23139"}],"wp:attachment":[{"href":"https:\/\/lite.lincdireproject.org\/oj\/wp-json\/wp\/v2\/media?parent=23133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lite.lincdireproject.org\/oj\/wp-json\/wp\/v2\/categories?post=23133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lite.lincdireproject.org\/oj\/wp-json\/wp\/v2\/tags?post=23133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}