{"id":54462,"date":"2017-04-21T09:00:44","date_gmt":"2017-04-21T07:00:44","guid":{"rendered":"https:\/\/www.lacassataceliaca.it\/?p=54462"},"modified":"2023-07-06T19:20:02","modified_gmt":"2023-07-06T17:20:02","slug":"bruschetta-aux-artichauts-sans-gluten","status":"publish","type":"post","link":"https:\/\/www.lacassataceliaca.it\/fr\/bruschetta-aux-artichauts-sans-gluten\/","title":{"rendered":"Bruschetta aux artichauts sans gluten"},"content":{"rendered":"

Bruschetta avec les artichauts, les olives noires et le fromage pecorino sicilien<\/h3>\n
\"Bruschetta
Bruschetta aux artichauts sans gluten- La Cassata Celiaca<\/figcaption><\/figure>\n

Bon fin de semaine.<\/p>\n

Comme le weekend on a plus de temps pour se d\u00e9dier \u00e0 la cuisine, je vous laisse une recette superbe, id\u00e9ale comme hors d’\u0153uvre ou finger food:\u00a0Bruschetta aux artichauts sans gluten<\/strong>.<\/p>\n

J’avais \u00e0 peine cuisin\u00e9 un pain au levain sans gluten magnifique et je voulais manger les derniers artichauts de la saison, comment pouvais-je \u00a0exalter les deux sans cr\u00e9er une recette banale?<\/p>\n

Moi je suis fan des bruschettas.<\/p>\n

Je voulais quelque chose qui puisse contenir les quatre go\u00fbts, doux<\/em>, amer<\/em>, piquant<\/em> et sal\u00e9<\/em>.<\/p>\n

\"Bruschetta
Bruschetta aux artichauts sans gluten- La Cassata Celiaca<\/figcaption><\/figure>\n

Le doux des artichauts, du miel et du vin.<\/p>\n

Le sal\u00e9 des olives et du fromage.<\/p>\n

Le piquant du fromage et de l’assaisonnement ail et piment.<\/p>\n

L’amer des olives noires. Bien que je ne les aime pas trop, je trouve que les olives noires se marient super bien avec toutes les autres saveurs.<\/p>\n

Ne pr\u00e9parez pas cette recette avec du pain gluten free\u00a0emball\u00e9<\/span>, pr\u00e9parez plut\u00f4t du bon pain maison, il en vaut le coup.<\/p>\n

Si vous n’avez pas du levain, vous pouvez utiliser la levure \u00e0 boulangerie.<\/p>\n

Enjoy!<\/p>\n

 <\/p>\n

\n

\"Bruschetta<\/p>\n

Ingr\u00e9dients<\/h5>\n

pour le pain:<\/em><\/p>\n

300 g\u00a0eau<\/p>\n

200 g levain sans gluten\u00a0(ou 6 g de levure \u00e0 boulangerie)<\/p>\n

1 c\u00e0c miel\u00a0Mielbio d’oranger\u00a0Rigoni di Asiago<\/p>\n

100 g Farine\u00a0sans gluten Aglut\u00e8n<\/p>\n

150 g Mix \u00e0 pain sans gluten Le farine dei nostri sacchi<\/p>\n

80 g Brot Mix Sch\u00e4r<\/p>\n

1\u00a0c\u00e0c sel<\/p>\n

2 c\u00e0s huile\u00a0d\u2019olive<\/p>\n

pour la garniture:<\/em><\/p>\n

artichauts<\/p>\n

olives noires d\u00e9noyaut\u00e9es<\/p>\n

fromage pecorino sicilien<\/p>\n

persil<\/p>\n

Assaisonnement ail et piment\u00a0Ariosto<\/strong><\/a><\/p>\n

Mielbio miel d’oranger Rigoni di\u00a0Asiago<\/strong><\/a><\/p>\n

vin Marsala \u00a0( ou autre vin blanc doux)<\/p>\n

 <\/p>\n

Pr\u00e9paration<\/h5>\n

Pour le pain.<\/span><\/p>\n

Verser dans une jatte l’eau, le miel, le levain et les faire\u00a0dissoudre (ou verser la levure).<\/p>\n

Ajouter les farines et p\u00e9trir (avec les mains ou un robot p\u00e9trisseur).<\/p>\n

Lorsque\u00a0l’eau a \u00e9t\u00e9 absorb\u00e9e, ajouter l’huile et le sel et p\u00e9trir.<\/p>\n

Couvrir avec du film alimentaire et laisser doubler.<\/p>\n

Selon la temp\u00e9rature ambiante, il faudra 4 \u00e0 8 heures.<\/p>\n

Verser la p\u00e2te doubl\u00e9e sur du papier cuisson farin\u00e9 et, sans trop la manier, lui donner la forme d’une grosse baguette.<\/p>\n

Chauffer le four \u00e0 250\u00b0 avec la pierre de cuisson ou une plaque \u00e0 four \u00e0 son int\u00e9rieur.<\/p>\n

Huiler la surface du pain et le cuire pendant 10′, baisser la temp\u00e9rature du four \u00e0 220\u00b0 et le cuire encore 30′.<\/p>\n

Le mettre sur une grille et le faire refroidir.<\/p>\n

Pr\u00e9parer la bruschetta<\/span>.<\/p>\n

Couper le pain en tranches d’environ 1 cm d’\u00e9paisseur.<\/p>\n

Nettoyer les artichauts retirant les feuilles ext\u00e9rieures et la barbe et les mettre dans de l’eau acidul\u00e9e avec du jus de citron.<\/p>\n

Couper les artichauts en fines tranches et les rissoler en p\u0153le avec de l’huile d’olive.<\/p>\n

Ajouter le persil cisel\u00e9, de l’assaisonnement ail et piment et enfin d\u00e9glacer avec 1\/4 de verre de vin Marsala.<\/p>\n

Faire cuire environ 10′.<\/p>\n

R\u00f4tir les tranches de pain en p\u0153le, sur les\u00a0deux c\u00f4t\u00e9s.<\/p>\n

Garnir les tranches de pain avec des artichauts, des olives, des petits d\u00e9s de pecorino et enfin un filet de miel d’oranger.<\/p>\n

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

Bruschetta avec les artichauts, les olives noires et le fromage pecorino sicilien Bon fin de semaine. Comme le weekend on […]<\/p>\n","protected":false},"author":1,"featured_media":54466,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[626,190,2780],"tags":[2591,6152,127,2856,995,3111,2996,2777],"class_list":["post-54462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antipasti","category-finger-food","category-hors-doeuvre","tag-bruschetta","tag-celiachia","tag-gluten-free","tag-levain","tag-lievito-madre","tag-maladie-coeliaque","tag-pain-sans-gluten","tag-sans-gluten"],"yoast_head":"\nBruschetta aux artichauts sans gluten- La Cassata Celiaca<\/title>\n<meta name=\"description\" content=\"Bruschetta aux artichauts sans gluten. 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Comme le weekend on […]","_links":{"self":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts\/54462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/comments?post=54462"}],"version-history":[{"count":0,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts\/54462\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/media\/54466"}],"wp:attachment":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/media?parent=54462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/categories?post=54462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/tags?post=54462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}