{"id":2003,"date":"2022-11-24T13:09:12","date_gmt":"2022-11-24T12:09:12","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/pappa-au-pomodoro\/"},"modified":"2022-11-24T13:09:12","modified_gmt":"2022-11-24T12:09:12","slug":"pappa-au-pomodoro","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/pappa-au-pomodoro\/","title":{"rendered":"Pappa al pomodoro &#8211; Recette italienne"},"content":{"rendered":"<p><!--WPRM Recipe 18620--><\/p>\n<div class=\"wprm-fallback-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<h2 class=\"wprm-fallback-recipe-name\" itemprop=\"name\">Pappa al pomodoro<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/11\/Stage-Blogpost-1650x12384-1-150x150.jpg\" itemprop=\"image\"\/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\" itemprop=\"description\">\n<p>Plat rapide et facile \u00e0 pr\u00e9parer \u00e0 base de tomates, d&rsquo;huile d&rsquo;olive et de pain<\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-ingredients\" itemprop=\"recipeIngredient\">\n<ul>\n<li>300 g de Ciabatta (rassis)<\/li>\n<li>1 bo\u00eete de tomates San Marzano<\/li>\n<li>1 branche de c\u00e9leri<\/li>\n<li>1 carotte<\/li>\n<li>1 oignon<\/li>\n<li>3 gousses d&rsquo;ail<\/li>\n<li>200 ml d&rsquo;huile d&rsquo;olive<\/li>\n<li>15 feuilles de basilic<\/li>\n<li>Sel<\/li>\n<li>Poivre (du moulin)<\/li>\n<li>Eau<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\" itemprop=\"recipeInstructions\">\n<ol>\n<li>\n<p>Hacher tr\u00e8s finement l&rsquo;oignon, la carotte et le c\u00e9leri et les faire revenir dans la moiti\u00e9 de l&rsquo;huile d&rsquo;olive dans une po\u00eale profonde et lourde en remuant r\u00e9guli\u00e8rement jusqu&rsquo;\u00e0 ce qu&rsquo;ils prennent une belle couleur dor\u00e9e.<\/p>\n<\/li>\n<li>\n<p>Ajouter ensuite les tomates, une g\u00e9n\u00e9reuse pinc\u00e9e de sel et une demi-bo\u00eete d&rsquo;eau et laisser mijoter \u00e0 feu doux pendant 20 minutes.<\/p>\n<\/li>\n<li>\n<p>Entre temps, retirer la cro\u00fbte du pain, le d\u00e9chirer grossi\u00e8rement et le recouvrir d&rsquo;eau dans un grand bol.<\/p>\n<\/li>\n<li>\n<p>Apr\u00e8s 5 minutes, \u00e9mietter le pain avec les doigts.<\/p>\n<\/li>\n<li>\n<p>Bien \u00e9goutter le pain \u00e9miett\u00e9 \u00e0 travers un tamis.<\/p>\n<\/li>\n<li>\n<p>Ajouter le pain \u00e0 la pr\u00e9paration de tomates, puis presser l&rsquo;ail dans la casserole. Couper le basilic en lamelles et l&rsquo;incorporer \u00e9galement, saler et poivrer.<\/p>\n<\/li>\n<li>\n<p>Laisser mijoter \u00e0 feu doux pendant encore 5 minutes et ajouter une cuill\u00e8re \u00e0 soupe d&rsquo;eau si le Pappa perd trop de liquide.<\/p>\n<\/li>\n<li>\n<p>Retirer du feu et incorporer le reste de l&rsquo;huile d&rsquo;olive extra vierge. C&rsquo;est pr\u00eat.<\/p>\n<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-keyword\">antipasti, pappa al pomodoro, soupe<\/div>\n<div class=\"wprm-fallback-recipe-meta-difficulty\">Facile<\/div>\n<div class=\"wprm-fallback-recipe-meta-category\">antipasti<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<h2>Les ingr\u00e9dients pour le Pappa al pomodoro<\/h2>\n<p>La recette originale du Pappa al pomodoro de Toscane n\u00e9cessite du <a href=\"https:\/\/de.wikipedia.org\/wiki\/Pane_Sciocco\" target=\"_blank\" rel=\"noreferrer noopener\">Pane sciocco<\/a>, le pain traditionnellement non sal\u00e9 de la r\u00e9gion. Le pain sal\u00e9 ne se d\u00e9sint\u00e8gre pas aussi bien, mais si vous ne trouvez pas de Pane sciocco, vous pouvez utiliser du Ciabatta rassis ou du pain blanc.<\/p>\n<p>Il est important que le pain soit vraiment rassis. Si n\u00e9cessaire, le pain trop frais et humide peut \u00eatre s\u00e9ch\u00e9 au grille-pain ou au four.<\/p>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/11\/Pappa-al-pomodoro-1.jpg\" alt=\"Ingr\u00e9dients pour Pappa al pomodoro\" class=\"wp-image-18637\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/11\/Pappa-al-pomodoro-9.jpg\" alt=\"Pappa al pomodoro dans un bol en terre cuite\" class=\"wp-image-18633\"\/><\/figure>\n<\/figure>\n<h2>Typique de la cuisine toscane<\/h2>\n<p>Ce plat, qui vient de Toscane, est consid\u00e9r\u00e9, comme le <a href=\"\/blog\/rezept-italien\/panzanella-geroesteter-brotsalat\/\" target=\"_blank\" rel=\"noreferrer noopener\">Panzanella<\/a>, comme un classique de la Cucina Povera. Il a une longue tradition parmi les agriculteurs de Toscane. Dans le reste de l&rsquo;Italie, le plat n&rsquo;est devenu connu qu&rsquo;en 1911 gr\u00e2ce \u00e0 un roman. Aujourd&rsquo;hui, il est consomm\u00e9 partout. Pour beaucoup d&rsquo;Italiens, c&rsquo;est un plat classique de l&rsquo;enfance.<\/p>\n<h2>Recommandation de service pour le Pappa al pomodoro<\/h2>\n<p>Le plat peut \u00eatre servi comme partie d&rsquo;un antipasto avec des grissini ou des crostini. Cependant, de nombreux Italiens appr\u00e9cient le Pappa comme une sorte de soupe, \u00e0 l&rsquo;instar du Gazpacho. Elle peut \u00eatre d\u00e9gust\u00e9e bien fra\u00eeche en \u00e9t\u00e9 avec une cuill\u00e8re et servie chaude en hiver.<\/p>\n<p>Le Pappa doit traditionnellement \u00eatre servi dans un r\u00e9cipient en terre cuite. Il se conserve 2 \u00e0 3 jours au r\u00e9frig\u00e9rateur.<\/p>\n<div data-sku=\" 81071,71370,70182\" data-name=\"Meilleur avec ces ingr\u00e9dients\" class=\"wp-block-gustini-products-sku\"><\/div>\n<h2>Instructions de recette illustr\u00e9es \u2013 \u00c9tape par \u00e9tape<\/h2>\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/11\/Pappa-al-pomodoro-2.jpg\" alt=\"Couper finement les l\u00e9gumes\" class=\"wp-image-18629\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/11\/Pappa-al-pomodoro-3.jpg\" alt=\"Faire revenir les l\u00e9gumes pour le soffritto\" class=\"wp-image-18630\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/11\/Pappa-al-pomodoro-4.jpg\" alt=\"Soffritto avec tomates ajout\u00e9es\" class=\"wp-image-18631\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/11\/Pappa-al-pomodoro-5.jpg\" alt=\"Retirer la cro\u00fbte et d\u00e9chiqueter le pain\" class=\"wp-image-18632\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/11\/Pappa-al-pomodoro-10.jpg\" alt=\"Tremper le pain\" class=\"wp-image-18634\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/11\/Pappa-al-pomodoro-11.jpg\" alt=\"\u00c9mietter le pain \u00e0 la main\" class=\"wp-image-18635\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/11\/Pappa-al-pomodoro-12.jpg\" alt=\"Passer le pain au tamis\" class=\"wp-image-18636\"\/><\/figure>\n<\/figure>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez la Pappa al Pomodoro, un plat toscan traditionnel fait de tomates, d&rsquo;huile d&rsquo;olive et de pain rassis, symbole de la \u00ab\u00a0Cucina Povera\u00a0\u00bb. Servie fra\u00eeche ou chaude, elle se conserve 2-3 jours au r\u00e9frig\u00e9rateur.<\/p>\n","protected":false},"author":2,"featured_media":2002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2003","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>Pappa al pomodoro - Recette italienne - 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\/pappa-au-pomodoro\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pappa al pomodoro - Recette italienne - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez la Pappa al Pomodoro, un plat toscan traditionnel fait de tomates, d&#039;huile d&#039;olive et de pain rassis, symbole de la &quot;Cucina Povera&quot;. Servie fra\u00eeche ou chaude, elle se conserve 2-3 jours au r\u00e9frig\u00e9rateur.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/pappa-au-pomodoro\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2022-11-24T12:09:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/stage-blogpost-1650x12384.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1650\" \/>\n\t<meta property=\"og:image:height\" content=\"1238\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/pappa-au-pomodoro\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/pappa-au-pomodoro\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Pappa al pomodoro &#8211; 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