{"id":1409,"date":"2010-01-26T15:06:29","date_gmt":"2010-01-26T14:06:29","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/salami-au-fenouil\/"},"modified":"2010-01-26T15:06:29","modified_gmt":"2010-01-26T14:06:29","slug":"salami-au-fenouil","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/salami-au-fenouil\/","title":{"rendered":"Salami au fenouil"},"content":{"rendered":"

Salami au fenouil pour gastronomes<\/h2>\n

Une sp\u00e9cialit\u00e9 de la Toscane est la salami au fenouil<\/strong><\/a>. Cette salami l\u00e9g\u00e8rement tass\u00e9e, connue en Italie sous le nom de Finocchiona Sbriciolona, est fabriqu\u00e9e \u00e0 partir de morceaux de porc \u00e0 la fois gras et maigres. La longue phase de s\u00e9chage dans des caves fra\u00eeches contribue \u00e0 son go\u00fbt doux. Le fenouil utilis\u00e9, finocchio<\/em> en italien, pousse \u00e0 l’\u00e9tat sauvage dans le Chianti et est l’ingr\u00e9dient caract\u00e9ristique de cette sp\u00e9cialit\u00e9 r\u00e9gionale, appr\u00e9ci\u00e9e des gastronomes<\/strong> du monde entier. Par ailleurs, un petit verre de vin Chianti<\/a> ne doit pas \u00eatre oubli\u00e9 pour parfaire l’ar\u00f4me pendant la fabrication.<\/p>\n

\"Salami<\/a>
Salami au fenouil toscan<\/figcaption><\/figure>\n

Pourquoi du fenouil dans la salami ?<\/h2>\n

Pourquoi mettre du fenouil<\/strong> dans la salami<\/strong> ? Eh bien, c’est d’abord une question de tradition. Mais cette tradition ne vient pas de nulle part, elle est certainement li\u00e9e aux propri\u00e9t\u00e9s attribu\u00e9es au fenouil. On dit de cette plante, qui pousse principalement dans la r\u00e9gion m\u00e9diterran\u00e9enne, qu’elle a des effets apaisants sur l’estomac et les intestins. Du th\u00e9 au fenouil est donn\u00e9 aux b\u00e9b\u00e9s pour soulager les coliques typiques et les douleurs dentaires. Sur le plan culinaire, les graines de fenouil accompagnent les plats de poisson, mais aussi la viande hach\u00e9e, la variante crue de la salami, qui est assaisonn\u00e9e avec. Les viandes et graisses plus difficiles \u00e0 dig\u00e9rer peuvent ainsi \u00eatre plus facilement dig\u00e9r\u00e9es. Les feuilles, \u00e9galement, hach\u00e9es finement, sont utilis\u00e9es, par exemple dans la sauce vinaigrette. Le bulbe est employ\u00e9 dans de nombreuses traditions culinaires mondiales. Mais le fenouil dans la salami conf\u00e8re \u00e9galement \u00e0 cette sp\u00e9cialit\u00e9 de charcuterie italienne un ar\u00f4me tout particulier.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

D\u00e9couvrez la Fenchelsalami, sp\u00e9cialit\u00e9 toscane pris\u00e9e par les gourmets pour sa saveur douce due \u00e0 un m\u00e9lange de porc et \u00e0 un s\u00e9chage en cave. Le fenouil sauvage, ingr\u00e9dient cl\u00e9, et un verre de Chianti subliment ce mets raffin\u00e9.<\/p>\n","protected":false},"author":2,"featured_media":1408,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1409","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nSalami au fenouil - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/salami-au-fenouil\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salami au fenouil - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez la Fenchelsalami, sp\u00e9cialit\u00e9 toscane pris\u00e9e par les gourmets pour sa saveur douce due \u00e0 un m\u00e9lange de porc et \u00e0 un s\u00e9chage en cave. 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