{"id":62112,"date":"2014-04-30T05:00:00","date_gmt":"2014-04-30T03:00:00","guid":{"rendered":"https:\/\/www.lacassataceliaca.it\/?p=62112"},"modified":"2019-08-13T17:33:44","modified_gmt":"2019-08-13T15:33:44","slug":"borek-avec-epinards-fromage-et-jambon-cru","status":"publish","type":"post","link":"https:\/\/www.lacassataceliaca.it\/fr\/borek-avec-epinards-fromage-et-jambon-cru\/","title":{"rendered":"B\u00f6rek avec \u00e9pinards, fromage et jambon cru"},"content":{"rendered":"
\"B\u00f6rek
B\u00f6rek avec \u00e9pinards, fromage et jambon cru – La Cassata Celiaca<\/figcaption><\/figure>\n
<\/div>\n
<\/div>\n

B\u00f6rek avec \u00e9pinards, fromage et jambon cru<\/strong>, un magnifique plat complet typique de la Turquie<\/p>\n

Plein de monde est all\u00e9 cette ann\u00e9e en vacances en Turquie et, n’ayant rien \u00e0 publier pour mon blog, \u00e9tant oblig\u00e9e de me pr\u00e9parer quelque chose \u00e0 bouffer, je me suis souvenue de cette superbe recette trouv\u00e9e ici<\/a>.<\/p>\n

Le\u00a0B\u00f6rek<\/strong>\u00a0est d’habitude pr\u00e9par\u00e9 avec de la p\u00e2te fillo (je dois encore l’essayer sans gluten!), remplie de viande hach\u00e9e, l\u00e9gumes, fromage et tout ce que votre fantaisie vous permet de trouver, pr\u00e9sent\u00e9 de fa\u00e7on simple ou bien sc\u00e9nographique et \u00e9l\u00e9gante.<\/p>\n

J’ai regard\u00e9 des vid\u00e9os sur youtube, mais enfin j’ai choisi celle-ci parce qu’il me fallait de la p\u00e2te \u00e0 pain et cette version n’est pas si difficile \u00e0 fa\u00e7onner.<\/p>\n

\"B\u00f6rek
B\u00f6rek avec \u00e9pinards, fromage et jambon cru – La Cassata Celiaca<\/figcaption><\/figure>\n

Mon ajout de jambon cru s’est bien pass\u00e9 n’ayant pas ajout\u00e9e de fromage \u00e0 la saveur forte.<\/p>\n

12 couches super souples qui contrastent avec le croustillant de la surface!<\/p>\n

Ma version sans gluten est obtenue avec les mix qui g\u00eesaient dans mon placard.<\/p>\n

Merci pour \u00eatre pass\u00e9s et \u00e0 bient\u00f4t.<\/p>\n

\n
\n
\"B\u00f6rekIngr\u00e9dients<\/h5>\n

300 g farine<\/p>\n

175 g lait (pour moi \u00a0200 g eau)<\/p>\n

1\/2 c\u00e0s levure d\u00e9shydrat\u00e9e (pour moi 6 g levure fra\u00eeche)<\/p>\n

3 g sel<\/p>\n

25 g beurre fondu<\/p>\n

grains ol\u00e9agineux (pour moi Nutrifree sans gluten)<\/p>\n

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

\u00e9pinards<\/p>\n

fromage r\u00e2p\u00e9, ou fromage de ch\u00e8vre ou autre fromage \u00e0 plaisir<\/p>\n

jambon cru<\/p>\n

sel<\/p>\n

poivre<\/p>\n

noix muscade<\/p>\n

<\/div>\n

* pour la version sans gluten:<\/b><\/i><\/p>\n

100 g farine sans gluten Mix B Schaer<\/p>\n

80 g farine sans gluten\u00a0Glutafin Select (de Schaer)<\/p>\n

120 g farine sans gluten\u00a0mix \u00e0 pain Nutrifree<\/p>\n

 <\/p>\n<\/div>\n

Proc\u00e9dure<\/h5>\n

Blanchir les \u00e9pinards, les essorer et les faire refroidir.<\/p>\n

Verser les farines et la levure \u00e9minc\u00e9e dans une jatte et, versant l’eau peu \u00e0 peu, p\u00e9trir (utiliser des gants pour p\u00e9trir plus aisement) jusqu’\u00e0 l’obtention d’une p\u00e2te collante.<\/p>\n

Ajouter le sel et p\u00e9trir.<\/p>\n

Saupoudrer la p\u00e2te avec un peu de farine et obtenir une boulle lisse.<\/p>\n

Partager la p\u00e2te de 510 g en trois p\u00e2tons de 170 g chacun.<\/p>\n

Beurrer avec beurre fondu et froid un plan de travail et abbaisser un p\u00e2ton en un rectangle subtile.<\/p>\n

Dorer au beurre fondu et r\u00e9server.<\/p>\n

Abaisser le deuxi\u00e8me p\u00e2ton.<\/p>\n

Couvir la surface du premier avec les \u00e9pinards \u00e9minc\u00e9s, saler, poivrer et ajouter une pinc\u00e9e de noix muscade.<\/p>\n

Couvrir avec la deuxi\u00e8me couche de p\u00e2te, dorer au beurre fondu et couvrir avec abondant fromage r\u00e2p\u00e9.<\/p>\n

Abaisser le troisi\u00e8me p\u00e2ton, le placer sur le deuxi\u00e8me et dorer au beurre fondu.<\/p>\n

Couvrir avec du jambon \u00e9minc\u00e9.
\nPlier les extr\u00e9mit\u00e9s \u00e0 droite et \u00e0 gauche vers le milieu et puis les deux extr\u00e9mit\u00e9s oppos\u00e9es vers le milieu sans les superposer.<\/p>\n

Aplatir l\u00e9g\u00e8rement avec le rouleau, le renverser et le poser sur un moule rectangulaire avec la soudure en dessous.<\/p>\n

Dorer au beurre fondu, avec un couteau faire des entailles et parsemer avec les grains ol\u00e9agineux.<\/p>\n

Cuire au four chaud \u00e0 200\u00b0 pendant 20′ (moi 30′).<\/p>\n

\"B\u00f6rek<\/p>\n","protected":false},"excerpt":{"rendered":"

B\u00f6rek avec \u00e9pinards, fromage et jambon cru, un magnifique plat complet typique de la Turquie Plein de monde est all\u00e9 […]<\/p>\n","protected":false},"author":1,"featured_media":62012,"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":[1,2788],"tags":[3939,127,3300,2777,3659,4275,3959,3932,3938],"class_list":["post-62112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorizzato","category-plat-de-resistence","tag-borek-fr","tag-gluten-free","tag-recettes-sans-gluten","tag-sans-gluten","tag-senza-glutine-fr-2","tag-senza-glutine-fr-4","tag-senza-glutine-2","tag-turchia","tag-turquie"],"yoast_head":"\nB\u00f6rek avec \u00e9pinards, fromage et jambon cru - La Cassata Celiaca<\/title>\n<meta name=\"description\" content=\"B\u00f6rek avec \u00e9pinards, fromage et jambon cru. 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avec \u00e9pinards, fromage et jambon cru, un magnifique plat complet typique de la Turquie Plein de monde est all\u00e9 […]","_links":{"self":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts\/62112","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=62112"}],"version-history":[{"count":0,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts\/62112\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/media\/62012"}],"wp:attachment":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/media?parent=62112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/categories?post=62112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/tags?post=62112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}