{"id":1651,"date":"2014-03-19T11:38:01","date_gmt":"2014-03-19T10:38:01","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/tortellini-franzosisch\/"},"modified":"2014-03-19T11:38:01","modified_gmt":"2014-03-19T10:38:01","slug":"tortellini-franzosisch","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/tortellini-franzosisch\/","title":{"rendered":"Tortellini"},"content":{"rendered":"

Tortellini \u2013 Petits G\u00e2teaux<\/h2>\n

Tortellini<\/a> \u2013 le nom de cette forme de p\u00e2te signifie petits g\u00e2teaux<\/em> (de l’ital. torta<\/em>). Pourtant, la comparaison avec les g\u00e2teaux allemands n’est pas aussi \u00e9vidente que peut l’\u00eatre celle avec le pie<\/em> anglais, qui entoure une d\u00e9licieuse garniture de sa cro\u00fbte de p\u00e2te. Cette forme de p\u00e2te aurait \u00e9t\u00e9 invent\u00e9e \u00e0 Bologne. Selon la l\u00e9gende, la d\u00e9esse romaine V\u00e9nus serait descendue dans une auberge \u00e0 Bologne. L’aubergiste aurait vu son nombril \u00e0 travers le trou de la serrure et aurait \u00e9t\u00e9 inspir\u00e9 par sa beaut\u00e9 pour cr\u00e9er cette forme de p\u00e2te. Bien que cette auberge n’ait probablement pas \u00e9t\u00e9 par la suite tr\u00e8s pris\u00e9e par les autres d\u00e9esses, les tortellini sont aujourd’hui tr\u00e8s appr\u00e9ci\u00e9es.<\/p>\n

\"tortellini\"<\/a>
Tortellini frais faits maison<\/figcaption><\/figure>\n

Tortellini et Borghetto sul Mincio<\/h2>\n

Un autre lieu est \u00e9troitement li\u00e9 \u00e0 ces p\u00e2tes : Borghetto-Valeggio sul Mincio en V\u00e9n\u00e9tie. Le hameau de Borghetto (\u00ab petit village \u00bb) est reli\u00e9 \u00e0 la localit\u00e9 principale de Valeggio par un long pont de bois traversant le Mincio. Chaque ann\u00e9e, le 3\u00e8me mardi de juin, se tient sur ce pont le Festa del Nodo d’Amore<\/em>, lors duquel 4000 convives sont servis en tortellini \u00e0 une unique longue table. Selon la l\u00e9gende locale, il y avait une histoire d’amour entre un chevalier et une sir\u00e8ne, o\u00f9 un mouchoir d’or nou\u00e9 jouait un r\u00f4le. Les tortellini, dans leur forme (et couleur), seraient inspir\u00e9es de ce mouchoir.<\/p>\n

Tortellini, Pelmeni, Maultaschen\u2026 des ravioles remplies internationalement<\/h2>\n

Bien que ces deux l\u00e9gendes entourent l’origine des tortellini, l’id\u00e9e de ravioles remplies n’est pas si unique. M\u00eame en Allemagne, il y a les Maultaschen. En Russie, les Pelmeni sont remplis de viande et cuits dans un bouillon, en Turquie, les Mant\u0131 sont remplis de viande d’agneau hach\u00e9e ou de lentilles. L\u00e0, on les sert soit avec une sauce faite de yaourt, d’ail et de menthe (Cac\u0131k \u2013 prononc\u00e9 \u00e0 peu pr\u00e8s tsatsik<\/em>) soit avec une sauce chaude \u00e0 base d’huile\/beurre et de poudre de paprika \u00e9pic\u00e9. En Mongolie, les ravioles remplies de viande s’appellent Buus. En Pologne, les Uszka sont servies comme garniture dans un Barszcz clair (semblable au bortsch).
\nEt m\u00eame \u00e0 l’int\u00e9rieur de l’Italie, les tortellini ne sont pas uniques \u2013 pensez simplement aux Ravioli.<\/p>\n

\"tortellini\"<\/a>
Tortellini achet\u00e9es<\/figcaption><\/figure>\n

Recettes avec tortellini<\/h2>\n

Traditionnellement, les tortellini sont pr\u00e9par\u00e9es avec un bouillon \u2013 Tortellini in brodo. Mais on peut aussi cr\u00e9er un plat simple et irr\u00e9sistible avec du beurre \u00e0 la sauge. La garniture peut \u00eatre tr\u00e8s vari\u00e9e : on peut m\u00e9langer des l\u00e9gumes (souvent des \u00e9pinards) avec du fromage (Ricotta, Parmesan<\/a>, Grana Padano<\/a>) ou pr\u00e9parer la garniture avec de la viande (boeuf ou porc). \u00c0 Bologne, l’utilisation de Mortadella<\/a> en tant que partie de la garniture est typique. Ensuite, les tortellini sont servies avec une sauce \u00e0 la viande ou \u00e0 la cr\u00e8me. Les tortellini sont aussi un type de p\u00e2tes populaires dans les salades. Que diriez-vous d’une salade de tortellini l\u00e9g\u00e8rement inspir\u00e9e d’Asie ? <\/p>\n

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

Les Tortellini, dont le nom signifie \u00ab\u00a0petits g\u00e2teaux\u00a0\u00bb en italien, sont originaires de Bologne. Une l\u00e9gende raconte que leur forme aurait \u00e9t\u00e9 inspir\u00e9e par le nombril de la d\u00e9esse V\u00e9nus. \u00c0 Borghetto-Valeggio sul Mincio, le \u00ab\u00a0Festa del Nodo d’Amore\u00a0\u00bb c\u00e9l\u00e8bre annuellement ces p\u00e2tes, li\u00e9es \u00e0 une romantique l\u00e9gende locale. Ces ravioles, tout comme leurs cousins internationaux, les Maultaschen allemands ou les Pelmeni russes, font partie de la grande famille des p\u00e2tes farcies. Traditionnellement servis en bouillon ou avec du beurre de sauge, les Tortellini peuvent \u00eatre farcis de l\u00e9gumes, fromage ou viande.<\/p>\n","protected":false},"author":2,"featured_media":1650,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nTortellini - 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\/tortellini-franzosisch\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tortellini - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Les Tortellini, dont le nom signifie "petits g\u00e2teaux" en italien, sont originaires de Bologne. Une l\u00e9gende raconte que leur forme aurait \u00e9t\u00e9 inspir\u00e9e par le nombril de la d\u00e9esse V\u00e9nus. \u00c0 Borghetto-Valeggio sul Mincio, le "Festa del Nodo d'Amore" c\u00e9l\u00e8bre annuellement ces p\u00e2tes, li\u00e9es \u00e0 une romantique l\u00e9gende locale. Ces ravioles, tout comme leurs cousins internationaux, les Maultaschen allemands ou les Pelmeni russes, font partie de la grande famille des p\u00e2tes farcies. 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