{"id":38800,"date":"2022-12-01T18:47:14","date_gmt":"2022-12-01T17:47:14","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=38800"},"modified":"2022-12-01T19:46:30","modified_gmt":"2022-12-01T18:46:30","slug":"spaghetti-allassassina-di-polpo","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/spaghetti-allassassina-di-polpo\/","title":{"rendered":"Spaghetti all\u2019assassina di polpo"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb41px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Une recette de Felice Notarnicola<\/span><\/strong><\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients\u00a0<\/span><\/b><\/h4>\n

Pour 4 personnes<\/strong><\/p>\n

    \n
  • 320 g de spaghettis<\/li>\n
  • 500 g de poulpe<\/li>\n
  • 300 g de pur\u00e9e de tomate<\/li>\n
  • 1 gousse d’ail<\/li>\n
  • 1 piment s\u00e9ch\u00e9<\/li>\n
  • 25 g d\u2019huile d’olive extra vierge<\/li>\n
  • Eau chaude et sal\u00e9e (\u00e0 discr\u00e9tion)<\/li>\n
  • Basilic (\u00e0 discr\u00e9tion)<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

    Pr\u00e9paration<\/b><\/h4>\n

    Mettre le poulpe dans l’eau froide et le cuire en le retirant 30 minutes apr\u00e8s qu’il ait commenc\u00e9 \u00e0 bouillir.<\/span><\/p>\n

    Pour pr\u00e9parer les spaghettis all \u2018assassina, commencer par chauffer l\u2019huile d\u2019olive dans une grande po\u00eale puis ajouter l\u2019ail, le piment s\u00e9ch\u00e9 et la pur\u00e9e de tomate. D\u00e8s que la sauce commence \u00e0 bouillir, ajouter les p\u00e2tes puis laisser cuire pendant 25 \u00e0 30 minutes selon le type de p\u00e2tes et en veillant toujours \u00e0 obtenir une cuisson al\u2019dente. Cette technique est une cuisson risottata qui, si besoin, demande que l\u2019on ajoute un peu d\u2019eau chaude en cours de cuisson. Eviter le bouillon v\u00e9g\u00e9tal pour ne pas changer le go\u00fbt. Ajouter le poulpe coup\u00e9 en morceaux et un filet d’huile.\u00a0<\/span><\/span><\/p>\n

    L\u2019astuce du chef : en fin de cuisson laisser encore un peu chauffer les p\u00e2tes pour qu\u2019elles soient un peu croustillantes.\u00a0<\/span><\/span><\/p>\n

    Dressage<\/b><\/h4>\n

    Mettre les p\u00e2tes au centre d\u2019une assiette creuse puis ajouter, \u00e0 discr\u00e9tion, un peu de piment sec ou un mini-piment d\u00e9coratif et, \u00e9ventuellement, un morceau de poulpe.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    SUGGESTION DE VIN<\/h4>\n

    \u201cSalbanello\u201d, IGT Venezia, Tenuta Paladin<\/b><\/p>\n

    \u00a0<\/p>\n

    [\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/12\/Afbeelding3.png\u00a0\u00bb title_text=\u00a0\u00bbAfbeelding3″ _builder_version=\u00a0\u00bb4.19.2″ width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Une recette de Felice NotarnicolaIngr\u00e9dients\u00a0 Pour 4 personnes 320 g de spaghettis 500 g de poulpe 300 g de pur\u00e9e de tomate 1 gousse d’ail 1 piment s\u00e9ch\u00e9 25 g d\u2019huile d’olive extra vierge Eau chaude et sal\u00e9e (\u00e0 discr\u00e9tion) Basilic (\u00e0 discr\u00e9tion) Pr\u00e9paration Mettre le poulpe dans l’eau froide et le cuire en le […]<\/p>\n","protected":false},"author":5,"featured_media":38806,"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-38800","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":"\nSpaghetti 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