{"id":1517,"date":"2020-10-07T07:33:29","date_gmt":"2020-10-07T05:33:29","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/salsiccia-francaise\/"},"modified":"2024-06-13T14:46:43","modified_gmt":"2024-06-13T12:46:43","slug":"salsiccia-francaise","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/salsiccia-francaise\/","title":{"rendered":"Pr\u00e9paration de la Salsiccia ? R\u00f4tir, griller, cuire !"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Qu&rsquo;est-ce que la Salsiccia ?<\/h2>\n\n\n\n<p><strong>Salsiccia<\/strong> est une <a href=\"https:\/\/fr.wikipedia.org\/wiki\/Saucisse_italienne\" target=\"_blank\" rel=\"noreferrer noopener\">saucisse<\/a> faite de viande de porc hach\u00e9e grossi\u00e8rement. Selon la r\u00e9gion italienne, d&rsquo;autres types de viandes peuvent \u00e9galement \u00eatre ajout\u00e9s.<\/p>\n\n\n\n<p>L&rsquo;aspect et le go\u00fbt rappellent les Mettwurst allemandes. Cependant, dans certaines Marcelleria, la Salsiccia est \u00e9galement roul\u00e9e finement puis form\u00e9e en escargot.<\/p>\n\n\n\n<p>Dans le sud de l&rsquo;Italie, on trouve plus souvent des Salsicce (=pluriel) piquantes avec du piment, tandis que dans le nord, il y a plut\u00f4t des variantes avec des herbes, des \u00e9pices ou du vin.<\/p>\n\n\n\n<p>Au fait, la Salsiccia se prononce comme ceci : Salsitcha !<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Salsiccia &#8211; fra\u00eeche ou s\u00e9ch\u00e9e \u00e0 l&rsquo;air<\/h2>\n\n\n\n<p>La Salsiccia est vendue soit sous forme de saucisse fra\u00eeche sous le nom de <em>Salsiccia fresca<\/em>, soit comme variante s\u00e9ch\u00e9e \u00e0 l&rsquo;air. Lorsqu&rsquo;elle est vendue en anneau, on trouve le terme <em>Salsiccia curva<\/em>.<\/p>\n\n\n\n<div data-sku=\"77194,77200,77099,7719,771293,\" data-name=\"Au fait : La meilleure Salsiccia, vous la trouverez ici. Essayez l'original d'Italie !\" class=\"wp-block-gustini-products-sku\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Salsiccia &#8211; Recettes et utilisations<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">\u00c0 la po\u00eale<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Il est recommand\u00e9 de piquer la saucisse avec une fourchette avant de la faire cuire pour permettre \u00e0 la graisse de s&rsquo;\u00e9chapper, rendant ainsi la saucisse plus croustillante et \u00e9vitant qu&rsquo;elle n&rsquo;\u00e9clate.<\/li>\n\n\n\n<li>Dans la po\u00eale, la saucisse est cuite \u00e0 feu moyen avec tr\u00e8s peu de mati\u00e8re grasse jusqu&rsquo;\u00e0 ce qu&rsquo;elle soit dor\u00e9e, ce qui prend entre 5 et 10 minutes.<\/li>\n\n\n\n<li>On peut faire cuire la saucisse enti\u00e8re, la couper en tranches ou simplement presser la chair hors de la peau et la cuisiner comme du hachis.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Grill\u00e9e au charbon de bois<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Piquez les saucisses avec une fourchette, posez-les sur le gril et faites-les griller \u00e0 feu moyen, en les retournant de temps en temps, jusqu&rsquo;\u00e0 ce qu&rsquo;elles pr\u00e9sentent de belles marques dor\u00e9es au grill. Cela prend entre 5 et 10 minutes.<\/li>\n\n\n\n<li>La Salsiccia grill\u00e9e se d\u00e9guste merveilleusement bien en \u00e9t\u00e9 avec une salade de p\u00e2tes italienne, une Panzanella, ou simplement dans un Panini.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"15853\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2012\/01\/Salsiccia-BB-Pinterest-02.jpg\" alt=\"Salsiccia grillen\" class=\"wp-image-15853\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"15855\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2012\/01\/Salsiccia-BB-Pinterest-04.jpg\" alt=\"\" class=\"wp-image-15855\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"15854\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2012\/01\/Salsiccia-BB-Pinterest-10.jpg\" alt=\"gebratene Salsiccia\" class=\"wp-image-15854\"\/><\/figure>\n<\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Avec des p\u00e2tes<\/h3>\n\n\n\n<p>Salsiccia fresca excellente pour la pr\u00e9paration de <a href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/pappardelle-recette-avec-salsiccia\/\" target=\"_blank\" rel=\"noreferrer noopener\">sauces pour p\u00e2tes<\/a>. L&rsquo;avantage est qu&rsquo;elle est d\u00e9j\u00e0 assaisonn\u00e9e. Bien s\u00fbr, on peut aussi utiliser la chair pour farcir des p\u00e2tes comme des Ravioli ou des Cannelloni.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Avec du Risotto<\/h3>\n\n\n\n<p>La Salsiccia en combinaison avec du <a href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-salsiccia-risotto-epice\/\" target=\"_blank\" rel=\"noreferrer noopener\">Risotto<\/a> vous fera r\u00eaver. La saveur du riz doux et cr\u00e9meux combin\u00e9 avec la saucisse savoureuse et \u00e9pic\u00e9e est tout simplement Buonissimo.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Sur une pizza<\/h3>\n\n\n\n<p>La <a href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/levain-maison-pizza-au-levain-naturel\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pizza<\/a> avec Salsiccia a un go\u00fbt particuli\u00e8rement bon et unique. Il suffit de presser la chair hors de la peau et de l&rsquo;\u00e9parpiller en petits morceaux sur la sauce tomate. Ajoutez ensuite de la Mozzarella, de l&rsquo;huile d&rsquo;olive et quelques rondelles d&rsquo;oignon, des champignons ou des poivrons. Tout est permis, tant que c&rsquo;est d\u00e9licieux !<\/p>\n\n\n\n<p>Un petit conseil : \u2026si vous souhaitez enregistrer ces astuces pour plus tard \u2013 passez votre souris sur la prochaine image Pinterest et cliquez sur \u00ab Enregistrer \u00bb !<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2012\/01\/Salsiccia-BB-Pinterest-Text.jpg\" alt=\"Salsiccia verwenden\" class=\"wp-image-15859\"\/><\/figure>\n\n\n<p><!-- END --><\/p>","protected":false},"excerpt":{"rendered":"<p>Salsiccia, traditionnelle saucisse italienne \u00e0 base de porc hach\u00e9, se d\u00e9guste fra\u00eeche ou s\u00e9ch\u00e9e. C\u00f4t\u00e9 recettes, elle est parfaite grill\u00e9e, dans les sauces pour p\u00e2tes, sur pizzas ou avec du risotto.<\/p>\n","protected":false},"author":2,"featured_media":1516,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pr\u00e9paration de la Salsiccia ? 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