{"id":16924,"date":"2018-12-18T08:27:44","date_gmt":"2018-12-18T08:27:44","guid":{"rendered":"https:\/\/horecamagazine.be\/panciotti-et-garniture-de-la-mer\/"},"modified":"2018-12-20T13:10:10","modified_gmt":"2018-12-20T13:10:10","slug":"panciotti-et-garniture-de-la-mer","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/panciotti-et-garniture-de-la-mer\/","title":{"rendered":"Panciotti et garniture de la mer"},"content":{"rendered":"[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.18.7″][et_pb_row _builder_version=\u00a0\u00bb3.18.7″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.18.7″ parallax=\u00a0\u00bboff\u00a0\u00bb parallax_method=\u00a0\u00bbon\u00a0\u00bb][et_pb_filterable_portfolio _builder_version=\u00a0\u00bb3.18.7″][\/et_pb_filterable_portfolio][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.18.7″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.18.7″ parallax=\u00a0\u00bboff\u00a0\u00bb parallax_method=\u00a0\u00bbon\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb3.18.7″]\r\n

Ingr\u00e9dients Panciotti<\/h3>\r\n400 g de farine de bl\u00e9, 4 \u0153ufs, 1 pinc\u00e9e de sel, huile d\u2019olive\r\n

\r\n \r\n

Pr\u00e9paration Panciotti<\/h3>\r\nM\u00e9langez la farine dans un grand bol, pratiquez un petit crat\u00e8re et cassez les \u0153ufs dedans. Ajoutez le sel et l\u2019huile d\u2019olive. Malaxez \u00e0 la main jusqu\u2019\u00e0 obtention d\u2019une boule homog\u00e8ne. Si la p\u00e2te colle, ajoutez un peu de farine. Si la p\u00e2te est trop s\u00e8che, mouillez-la avec un filet d\u2019eau. R\u00e9servez la p\u00e2te dans le r\u00e9frig\u00e9rateur pendant une heure. D\u00e9roulez ensuite la p\u00e2te ou (de pr\u00e9f\u00e9rence) passez-la dans une machine \u00e0 p\u00e2te. D\u00e9coupez des cercles dans la p\u00e2te \u00e0 l\u2019aide d\u2019un emporte-pi\u00e8ces.\r\n

\r\n \r\n

Ingr\u00e9dients Garniture<\/h3>\r\n6 noix de Saint-Jacques, 6 scampi 16\/20 d\u00e9carapac\u00e9es, 2 cs d\u2019huile d\u2019olive, 5 g de beurre, 100 g de ricotta, 1 pinc\u00e9e de noix de muscade, poivre, sel\r\n

\r\n \r\n

Pr\u00e9paration Garniture<\/h3>\r\nPendant que la p\u00e2te repose, pr\u00e9parez la garniture : faites revenir les noix de Saint-Jacques (en fonction de leur taille) pendant 2 \u00e0 3 minutes de chaque c\u00f4te dans du beurre et de l\u2019huile d\u2019olive.\r\n\r\n\u00c9mincez le tout finement sauf 2 noix de Saint-Jacques et fourrez-en les ravioli. Faites-les cuire pendant 4 \u00e0 8 min. dans de l\u2019eau. Servez-les chauds sur une bisque de homard et avec les 2 noix de Saint-Jacques coup\u00e9es en tranches.\r\n

\r\n \r\n

Suggestion de vin<\/h3>\r\nDOMAINE MAS DE LA TOUR – BLANC\r\n\r\nLe Domaine Mas de la Tour b\u00e9n\u00e9ficie de l\u2019influence bienfaisante de la Mer M\u00e9diterran\u00e9e. Le \u2018terroir\u2019 est constitu\u00e9 d\u2019une couche \u00e9paisse de roches volcaniques qui emp\u00eachent les racines des vignes de s\u2019enfoncer davantage.\r\n\r\nLes c\u00e9pages utilis\u00e9s pour ce vin blanc (grenache et chardonnay) sont tr\u00e8s compl\u00e9mentaires. Ils conf\u00e8rent puissance, raffinement et rondeur au vin. Cela est d\u00fb au processus au cours duquel les raisins sont soumis \u00e0 une pression pneumatique et continuent de m\u00fbrir dans des cuves en acier inoxydable \u00e0 une temp\u00e9rature contr\u00f4l\u00e9e.\r\n\r\n[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/E.png\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb3.18.7″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients Panciotti 400 g de farine de bl\u00e9, 4 \u0153ufs, 1 pinc\u00e9e de sel, huile d\u2019olive   Pr\u00e9paration Panciotti M\u00e9langez la farine dans un grand bol, pratiquez un petit crat\u00e8re et cassez les \u0153ufs dedans. Ajoutez le sel et l\u2019huile d\u2019olive. Malaxez \u00e0 la main jusqu\u2019\u00e0 obtention d\u2019une boule homog\u00e8ne. Si la p\u00e2te colle, ajoutez […]<\/p>\n","protected":false},"author":3,"featured_media":16918,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-16924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nPanciotti et garniture de la mer | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Panciotti et garniture de la mer\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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