{"id":2774,"date":"2022-11-28T19:09:00","date_gmt":"2022-11-28T18:09:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2774"},"modified":"2025-05-17T19:29:20","modified_gmt":"2025-05-17T17:29:20","slug":"les-garnitures-pour-la-pinsa-romana-les-charcuteries","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/notizie\/le-farciture-per-pinsa-romana-i-salumi","title":{"rendered":"Les garnitures de la Pinsa Romana : les charcuteries"},"content":{"rendered":"<p>L&#039;Italie poss\u00e8de une longue tradition en mati\u00e8re de <strong>charcuterie<\/strong>, avec une grande vari\u00e9t\u00e9 de produits typiques de la r\u00e9gion. Le Bel Paese propose \u00e9galement de nombreuses charcuteries DOP (comme le Culatello di Zibello, le Prosciutto di San Daniele, la Soppressata di Calabria) et les produits IGP (comme la Mortadella Bologna et la Bresaola della Valtellina).<\/p>\n\n\n\n<p>Avec tout ce panorama d\u2019excellence alimentaire, on ne pourrait peut-\u00eatre pas parler de la <strong>Garnitures de charcuterie pour Pinsa Romana<\/strong> Que pr\u00e9f\u00e9rons-nous pr\u00e9parer\u00a0? Voici quelques id\u00e9es originales \u00e0 d\u00e9guster \u00e0 table\u00a0!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MORTADELLE DE BOLOGNE POUR L&#039;AP\u00c9RITIF<\/h2>\n\n\n\n<p>La douceur de la <strong>Mortadelle de Bologne<\/strong> Il se marie bien avec le croquant de la Pinsa Romana originale, mais ce qui compte le plus, c&#039;est de choisir un ou deux ingr\u00e9dients d&#039;accompagnement qui peuvent rehausser sa saveur. <\/p>\n\n\n\n<p>Nous vous recommandons deux options que nous aimons pr\u00e9parer \u00e0 l&#039;ap\u00e9ritif : la premi\u00e8re option est simple <strong>cr\u00e8me de pois chiches<\/strong>, que nous aromatiserons uniquement avec de l&#039;huile EVO et du jus de citron vert ; le deuxi\u00e8me choix est plut\u00f4t le<strong> ricotta, <\/strong>Le fromage parfait pour ce salami. Un grain de pistache par-dessus, on coupe la pinsa en carr\u00e9s et on obtient un amuse-gueule parfait.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">JAMBON SAN DANIELE ET VALTELLINA BRESAOLA<\/h2>\n\n\n\n<p>Quand on parle de <strong>jambon cru<\/strong> et de <strong>bresaola<\/strong> sur la pizza, la premi\u00e8re garniture qui vient \u00e0 l&#039;esprit est la classique \u00ab roquette et parmesan \u00bb, que nous combinons \u00e9galement avec l&#039;alternative du stracchino ou de la burrata, pour accompagner les deux excellentes charcuteries aux fromages plus doux de la Pinsa Romana. <\/p>\n\n\n\n<p>Nous pouvons \u00e9galement ajouter des fruits frais comme des figues ou des fruits secs comme des pistaches et des noisettes en garniture \u00e0 notre pinsa. Comme vous pouvez le constater, ces deux charcuteries se marient \u00e0 merveille avec de nombreux ingr\u00e9dients\u00a0!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ARICCIA PORCHETTA POUR LA PINSA ROMAINE FARCIE<\/h2>\n\n\n\n<p>Pourrions-nous oublier la tradition culinaire la plus proche de Rome\u00a0? Parlons de la savoureuse <strong>Porchetta d&#039;Ariccia<\/strong>:pour sublimer ce produit IGP, d\u00e9j\u00e0 aromatis\u00e9 \u00e0 l&#039;ail, au poivre noir et au romarin, nous pr\u00e9f\u00e9rons pr\u00e9parer une <strong>Pinsa romaine farcie<\/strong>. <\/p>\n\n\n\n<p>Pour la vinaigrette, faites bouillir des pommes de terre, assaisonnez-les avec du persil, de la ciboulette, de l&#039;huile d&#039;olive extra vierge et du sel et \u00e9crasez-les l\u00e9g\u00e8rement : elles serviront de base \u00e0 notre garniture.<\/p>\n\n\n\n<p>S\u00e9par\u00e9ment, nous pr\u00e9parons une sauce \u00e0 la bi\u00e8re : nous r\u00e9duisons un peu de bi\u00e8re l\u00e9g\u00e8re avec du sucre \u00e0 feu moyen, puis nous transf\u00e9rons le m\u00e9lange dans un bol pour le refroidir.<\/p>\n\n\n\n<p>Maintenant, mettons tout dans notre pina romaine\u00a0: les pommes de terre pour la base, la porchetta finement tranch\u00e9e par-dessus et enfin la r\u00e9duction de bi\u00e8re. Cette d\u00e9licieuse recette nous vient de notre ami. <strong>Marc Montuori<\/strong>: vous pouvez trouver le <a href=\"https:\/\/www.youtube.com\/watch?v=UZCOU4aPdH8\">vid\u00e9o<\/a> sur sa cha\u00eene YouTube.<\/p>\n\n\n\n<p>Et vous, quelle charcuterie pr\u00e9f\u00e9rez-vous d\u00e9guster sur la Pinsa Romana ?<\/p>","protected":false},"excerpt":{"rendered":"<p>L\u2019Italia vanta una lunga tradizione in fatto di salumi, con una grande variet\u00e0 di produzioni regionali tipiche. Il Bel Paese conta anche numerosi prodotti insaccati DOP (come il Culatello di Zibello, il Prosciutto di San Daniele, la Soppressata di Calabria) e IGP (come la Mortadella Bologna e la Bresaola della Valtellina). Con tutto questo panorama [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2775,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le farciture per Pinsa Romana: i salumi - Di Marco<\/title>\n<meta name=\"description\" content=\"I salumi sono tra le farciture per Pinsa Romana pi\u00f9 amate: ecco con quali topping preferiamo gustarli.\" \/>\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.dimarco.it\/fr\/nouvelles\/les-garnitures-pour-la-pinsa-romana-les-charcuteries\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le farciture per Pinsa Romana: i salumi - 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