{"id":3824,"date":"2026-06-28T09:36:39","date_gmt":"2026-06-28T07:36:39","guid":{"rendered":"https:\/\/www.dimarco.it\/?p=3824"},"modified":"2026-07-08T14:53:23","modified_gmt":"2026-07-08T12:53:23","slug":"veau-au-thon-saucisse-et-friarielli-gennaro-contaldo-transforme-deux-classiques-italiens-en-pinse-irresistibles","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili","title":{"rendered":"Veau au thon, saucisse et friarielli : Gennaro Contaldo transforme deux classiques italiens en pinse irr\u00e9sistibles"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La cuisine italienne est c\u00e9l\u00e8bre dans le monde entier, <strong>mais il n'y en a jamais eu qu'une seule<\/strong>. Du nord au sud, chaque r\u00e9gion a d\u00e9velopp\u00e9 ses propres ingr\u00e9dients, ses propres recettes et sa propre conception de la cuisine, reflet d'une histoire marqu\u00e9e par <strong>des identit\u00e9s locales fortes et d'un pays n\u00e9 il y a un peu plus de 160 ans<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans chaque r\u00e9gion, la cuisine italienne prend <strong>des formes, des saveurs et des caract\u00e8res vari\u00e9s<\/strong>, et c'est pr\u00e9cis\u00e9ment de cette diversit\u00e9 que part le travail de Gennaro Contaldo. L'id\u00e9e n'est pas de r\u00e9inventer la cuisine italienne, mais de prendre deux grands classiques, n\u00e9s \u00e0 plus de mille kilom\u00e8tres l'un de l'autre, et <strong>les transposer dans un nouveau contexte sans trahir leur identit\u00e9.<\/strong> Le point commun, c'est la pinsa, originaire de Rome et donc, en th\u00e9orie, <strong>au c\u0153ur de cette g\u00e9ographie du go\u00fbt.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Du Pi\u00e9mont \u00e0 Naples : deux fa\u00e7ons extraordinaires d'interpr\u00e9ter la cuisine italienne<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Mettre dans un m\u00eame article du veau au thon, des saucisses et des friarielli rel\u00e8ve presque de la provocation, car c'est <strong>Il est difficile d'imaginer deux plats plus diff\u00e9rents.<\/strong>&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>D'un c\u00f4t\u00e9, nous avons le Pi\u00e9mont, dont la cuisine mise ici sur l'\u00e9quilibre, la mod\u00e9ration et une \u00e9l\u00e9gance faite de nuances. Le veau est d\u00e9licat, la sauce l'accompagne sans le masquer et le c\u00e2pre apporte cette<strong> une petite touche de saveur qui vient parachever le tout<\/strong>.<br><\/li>\n\n\n\n<li>D\u2019un autre c\u00f4t\u00e9, il y a Naples qui, dans cette recette, d\u00e9voile l\u2019une de ses facettes les plus fascinantes : une cuisine compos\u00e9e de peu d\u2019ingr\u00e9dients, aux saveurs nettes et aux contrastes qui cr\u00e9ent un \u00e9quilibre.\u00a0<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">La Pinsa ne remplace pas les plats originaux : elle change le contexte et, par cons\u00e9quent, la mani\u00e8re dont les saveurs sont per\u00e7ues. Si, dans le veau au thon, la pinsa apporte du go\u00fbt et de la texture, dans le plat \u00e0 base de saucisse et de friarielli, elle intervient pour \u00e9quilibrer les saveurs intenses : sa structure et sa l\u00e9g\u00e8ret\u00e9 contribuent \u00e0 bien r\u00e9partir le go\u00fbt, laissant s\u2019exprimer aussi bien la saveur de la viande que celle des l\u00e9gumes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C'est de l\u00e0 que naissent les deux interpr\u00e9tations sign\u00e9es Gennaro Contaldo, diff\u00e9rentes par leur atmosph\u00e8re et leur caract\u00e8re, mais qui ont en commun le <strong>le respect pour le plat original et l'envie de d\u00e9couvrir une nouvelle perspective.&nbsp;<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pinsa au veau au thon : le plaisir des choses faites avec mod\u00e9ration<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dans cette version, le veau au thon conserve tout ce qui en a fait un grand classique de la cuisine italienne : <strong>de la finesse, de l'\u00e9quilibre et une saveur \u00e0 d\u00e9couvrir petit \u00e0 petit.&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C'est assur\u00e9ment une pinsa qui sort de l'ordinaire, con\u00e7ue pour ces d\u00e9jeuners o\u00f9 l'on ne cherche pas \u00e0 \u00e9pater \u00e0 tout prix, mais \u00e0 cr\u00e9er quelque chose de moderne et d'innovant (car avec la pinsa, c'est le cas) \u00e0 partager et <strong>agr\u00e9able \u00e0 d\u00e9guster tranquillement.&nbsp;<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Jambonneau de veau<\/li>\n\n\n\n<li>Sel<\/li>\n\n\n\n<li>L\u00e9gumes aromatiques (carotte, c\u00e9leri, oignon)<\/li>\n\n\n\n<li>200 g de thon \u00e0 l'huile d'olive (\u00e9goutt\u00e9)<\/li>\n\n\n\n<li>30 g de c\u00e2pres dessal\u00e9es<\/li>\n\n\n\n<li>4 filets d'anchois<\/li>\n\n\n\n<li>250 g de mayonnaise de grande qualit\u00e9<\/li>\n\n\n\n<li>1 cuill\u00e8re \u00e0 soupe de jus de cuisson du veau (si possible)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pr\u00e9paration<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">Veau<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Saler le veau, l'emballer sous vide avec les herbes aromatiques et le cuire \u00e0 58 \u00b0C pendant 12 heures.<\/li>\n\n\n\n<li>Laisser refroidir dans de l'eau glac\u00e9e, puis couper en tranches tr\u00e8s tr\u00e8s fines \u00e0 l'aide d'une trancheuse (environ 1 mm d'\u00e9paisseur).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Sauce au thon<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mixer tous les ingr\u00e9dients jusqu\u2019\u00e0 obtenir une texture lisse et onctueuse.\u00a0<\/li>\n\n\n\n<li>Versez la sauce dans une poche \u00e0 douille.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Composition et finition<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Laisser le veau revenir \u00e0 temp\u00e9rature ambiante.<\/li>\n\n\n\n<li>Disposez les tranches en les repliant l\u00e9g\u00e8rement.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Cuisson et assemblage de la pinsa<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Faites cuire la pinsa avec un filet d'huile d'olive extra vierge et du sel.<\/li>\n\n\n\n<li>Disposez les tranches de veau l\u00e9g\u00e8rement pli\u00e9es plut\u00f4t que compl\u00e8tement \u00e0 plat. Cela permet de cr\u00e9er plus de volume et d'apporter davantage de profondeur et de texture \u00e0 la pinsa.<\/li>\n\n\n\n<li>R\u00e9partir la sauce au thon par petites touches ou en fines bandes.<\/li>\n\n\n\n<li>Ajouter des c\u00e2pres, du persil hach\u00e9 et de l'huile d'olive extra vierge.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pinsa \u00e0 la saucisse et aux friarielli : le go\u00fbt de la convivialit\u00e9<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dans cette interpr\u00e9tation, la saucisse et les friarielli restent les grands symboles de la tradition napolitaine : <strong>Peu d'ingr\u00e9dients, des saveurs reconnaissables et un \u00e9quilibre n\u00e9 du contraste.<\/strong> C'est une pinsa con\u00e7ue pour ces moments o\u00f9 <strong>Le plaisir de la table passe aussi par le partage : <\/strong>Une table bien garnie, des conversations qui s'\u00e9ternisent et des assiettes g\u00e9n\u00e9reuses qui donnent envie de se resservir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Friarielli frais<\/li>\n\n\n\n<li>Saucisse de porc<\/li>\n\n\n\n<li>Mozzarella<\/li>\n\n\n\n<li>Ail<\/li>\n\n\n\n<li>Huile d&#039;olive vierge extra<\/li>\n\n\n\n<li>Flocons de piment<\/li>\n\n\n\n<li>Sel<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Friarielli<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Faire chauffer une <strong>une g\u00e9n\u00e9reuse quantit\u00e9 d'huile d'olive extra vierge dans une grande po\u00eale<\/strong>, puis ajouter l'ail et le piment.<\/li>\n\n\n\n<li>Ajoutez les friarielli sans les blanchir au pr\u00e9alable, afin de pr\u00e9server leur l\u00e9g\u00e8re amertume caract\u00e9ristique.<\/li>\n\n\n\n<li>Faites cuire \u00e0 feu vif avec le couvercle pendant les 5 premi\u00e8res minutes, puis retirez le couvercle et poursuivez la cuisson jusqu\u2019\u00e0 ce qu\u2019ils soient ramollis mais qu\u2019ils aient conserv\u00e9 une couleur verte \u00e9clatante.\u00a0<\/li>\n\n\n\n<li>Ajouter du sel selon votre go\u00fbt.\u00a0<\/li>\n\n\n\n<li>Terminez la cuisson en les laissant l\u00e9g\u00e8rement al dente (ils continueront \u00e0 cuire par la suite).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">La Pinsa<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Retirer le boyau de la saucisse et la couper en petits morceaux irr\u00e9guliers.<\/li>\n\n\n\n<li>Faites cuire la pinsa avec un filet d'huile d'olive extra vierge pendant 2 minutes ou jusqu'\u00e0 ce que les bords commencent \u00e0 dorer.<\/li>\n\n\n\n<li>R\u00e9partir uniform\u00e9ment la mozzarella, les friarielli et la saucisse sur la pinsa.<\/li>\n\n\n\n<li><strong>Poursuivre la cuisson pendant encore 4 minutes<\/strong> ou jusqu\u2019\u00e0 ce que les bords soient bien dor\u00e9s.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Compl\u00e9ter avec<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Huile d&#039;olive vierge extra<\/li>\n\n\n\n<li>Flocons de piment.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>La cucina italiana \u00e8 famosa in tutto il mondo, ma non \u00e8 mai stata una sola. Da Nord a Sud, ogni territorio ha sviluppato ingredienti, preparazioni e modi diversi di intendere il cibo, riflesso di una storia fatta di forti identit\u00e0 locali e di un Paese nato poco pi\u00f9 di 160 anni fa. In ogni [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3825,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-3824","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vitello tonnato e salsiccia e friarielli: Gennaro Contaldo trasforma due icone italiane in Pinse irresistibili - Di Marco<\/title>\n<meta name=\"description\" content=\"Scopri come trasformare due classici della cucina italiana in Pinse straordinarie: vitello tonnato e salsiccia e friarielli, Gennaro Contaldo style\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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