{"id":1419,"date":"2010-02-19T13:18:45","date_gmt":"2010-02-19T12:18:45","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/ciabatta-francais\/"},"modified":"2010-02-19T13:18:45","modified_gmt":"2010-02-19T12:18:45","slug":"ciabatta-francais","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ciabatta-francais\/","title":{"rendered":"Recette de Ciabatta au romarin, olives et noix"},"content":{"rendered":"<h2>Pain Italien Ciabatta<\/h2>\n<p>Le <strong>pain italien Ciabatta<\/strong> est litt\u00e9ralement sur toutes les l\u00e8vres depuis la fin des ann\u00e9es 1990. En Europe et aux \u00c9tats-Unis, il jouit d&rsquo;une grande popularit\u00e9, notamment gr\u00e2ce \u00e0 sa forme qui le rend tr\u00e8s adapt\u00e9 comme base pour les sandwiches. D&rsquo;ailleurs, traduit litt\u00e9ralement, ce pain \u00e0 base de farine de bl\u00e9 signifie \u00ab pantoufle \u00bb, ce qui est d\u00fb \u00e0 sa forme plate. Originaire de Ligurie, en Italie, le pain Ciabatta y poss\u00e8de une cro\u00fbte croustillante et une p\u00e2te moelleuse. Dans d&rsquo;autres r\u00e9gions d&rsquo;Italie, le Ciabatta est \u00e9galement cuit avec une cro\u00fbte plus dure. \u00c0 Rome, il est courant de le rehausser d&rsquo;huile d&rsquo;olive, de sel et de marjolaine.<\/p>\n<figure id=\"attachment_2481\" aria-describedby=\"caption-attachment-2481\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2481\" title=\"Ciabatta Calabrese\" alt=\"Ciabatta aux tomates s\u00e9ch\u00e9es\" src=\"\/blog\/wp-content\/uploads\/2010\/02\/ciabatta_calabrese.jpg\" width=\"400\" height=\"400\"><figcaption id=\"caption-attachment-2481\" class=\"wp-caption-text\">Ciabatta aux tomates s\u00e9ch\u00e9es<\/figcaption><\/figure>\n<h2>Recette de Ciabatta<\/h2>\n<p>La base d&rsquo;un <strong>Ciabatta<\/strong> italien authentique, comme pour de nombreux <strong>recettes<\/strong>, est le temps. Les autres ingr\u00e9dients sont 1 kg de <a title=\"Commander de la farine de bl\u00e9\" href=\"\/sortiment\/mehl-reis-und-grundzutaten\/italienisches-mehl.html\">farine de bl\u00e9<\/a>, 600 ml d&rsquo;eau, 40 g de levure fra\u00eeche, 20 g de sel et 50 ml d&rsquo;<a title=\"Commander de l'huile d'olive italienne\" href=\"\/sortiment\/olivenoel-aus-italien.html\">huile d&rsquo;olive<\/a>. En ajoutant d&rsquo;autres ingr\u00e9dients comme le romarin, les <a title=\"Ciabatta aux olives\" href=\"\/sortiment\/brot-aufstriche-knabbern.html\">olives<\/a> ou les <a title=\"Ciabatta aux noix\" href=\"v\">noix<\/a>, on peut r\u00e9aliser de d\u00e9licieuses variantes. La farine est tamis\u00e9e dans un bol et un petit puits y est form\u00e9 pour y verser l&rsquo;eau avec la levure dissoute. Le puits est recouvert de farine et la p\u00e2te est p\u00e9trie jusqu&rsquo;\u00e0 obtenir une consistance lisse. Cette p\u00e2te doit lever aussi longtemps que possible jusqu&rsquo;\u00e0 ce qu&rsquo;elle ait consid\u00e9rablement augment\u00e9 de volume. Du sel et de l&rsquo;huile d&rsquo;olive sont ensuite ajout\u00e9s \u00e0 cette p\u00e2te, qui est \u00e0 nouveau p\u00e9trie jusqu&rsquo;\u00e0 obtenir une p\u00e2te lisse. Elle est divis\u00e9e en trois parties, qui doivent lever \u00e0 nouveau jusqu&rsquo;\u00e0 ce que leur volume ait doubl\u00e9. Ces p\u00e2tons sont cuits \u00e0 210\u00b0 dans un four \u00e0 convection jusqu&rsquo;\u00e0 ce qu&rsquo;ils aient une cro\u00fbte dor\u00e9e.<\/p>\n<figure id=\"attachment_2482\" aria-describedby=\"caption-attachment-2482\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2482\" title=\"Ciabatta\" alt=\"Ciabatta - un pain typiquement italien\" src=\"\/blog\/wp-content\/uploads\/2010\/02\/ciabatta.jpg\" width=\"400\" height=\"400\"><figcaption id=\"caption-attachment-2482\" class=\"wp-caption-text\">Ciabatta &#8211; un pain typiquement italien<\/figcaption><\/figure>\n<p>Ceux qui n&rsquo;ont pas autant de temps ou de patience peuvent commander dans notre boutique des <a href=\"\/sortiment\/brot-und-knabbern\/frisches-brot.html\">Ciabattas pr\u00e9cuits<\/a> qui peuvent \u00eatre finis de cuire \u00e0 la maison en quelques minutes seulement.<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le pain italien Ciabatta, populaire depuis les ann\u00e9es 90 en Europe et aux \u00c9tats-Unis, est parfait pour les sandwiches gr\u00e2ce \u00e0 sa forme. Originaire de Ligurie, ce pain \u00e0 la cro\u00fbte croustillante ou parfois plus dure, est souvent agr\u00e9ment\u00e9 d&rsquo;huile d&rsquo;olive, de sel et de marjolaine \u00e0 Rome. Pour le r\u00e9ussir, m\u00e9langez 1 kg de farine, 600 ml d&rsquo;eau, de la levure, du sel et de l&rsquo;huile d&rsquo;olive.<\/p>\n","protected":false},"author":2,"featured_media":1418,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette de Ciabatta au romarin, olives et noix - 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\/recettes-italiennes-favorites\/ciabatta-francais\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de Ciabatta au romarin, olives et noix - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le pain italien Ciabatta, populaire depuis les ann\u00e9es 90 en Europe et aux \u00c9tats-Unis, est parfait pour les sandwiches gr\u00e2ce \u00e0 sa forme. Originaire de Ligurie, ce pain \u00e0 la cro\u00fbte croustillante ou parfois plus dure, est souvent agr\u00e9ment\u00e9 d&#039;huile d&#039;olive, de sel et de marjolaine \u00e0 Rome. 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