{"id":11523,"date":"2023-08-30T09:22:37","date_gmt":"2023-08-30T09:22:37","guid":{"rendered":"https:\/\/ifcfood.com\/pizza-aux-courgettes-et-oignons-de-tropea-avec-creme-au-gorgonzola-aop\/"},"modified":"2023-08-30T09:22:37","modified_gmt":"2023-08-30T09:22:37","slug":"pizza-aux-courgettes-et-oignons-de-tropea-avec-creme-au-gorgonzola-aop","status":"publish","type":"page","link":"https:\/\/ifcfood.com\/fr\/pizza-aux-courgettes-et-oignons-de-tropea-avec-creme-au-gorgonzola-aop\/","title":{"rendered":"Pizza aux courgettes et oignons de Tropea avec cr\u00e8me au Gorgonzola AOP"},"content":{"rendered":"

[vc_row row_type=\u00a0\u00bbparallax\u00a0\u00bb content_width=\u00a0\u00bbgrid\u00a0\u00bb full_screen_section_height=\u00a0\u00bbno\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1606225681993{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb10854″ img_size=\u00a0\u00bbfull\u00a0\u00bb][vc_empty_space height=\u00a0\u00bb40″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″]

\n\t

INGR\u00c9DIENTS :<\/p>\n<\/div>[vc_column_text]<\/p>\n

pour les p\u00e2tes :<\/span><\/p>\n

– 500 g de farine 00 (ou farine manitoba)<\/span><\/p>\n

– 25 g de levure de bi\u00e8re fra\u00eeche (ou 7 g de levure s\u00e8che) <\/span><\/p>\n

– 1 cuill\u00e8re \u00e0 caf\u00e9 de Sucre <\/span><\/p>\n

– 300 ml d’eau ti\u00e8de<\/span><\/p>\n

– 1 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/span><\/p>\n

pour garnir:<\/span><\/p>\n

-1 fiordilatte mozzarella<\/span><\/p>\n

– 1 courgette <\/span><\/p>\n

– 1 pot de cr\u00e8me Gorgonzola AOP Calzetti<\/span><\/p>\n

– 1 oignon trop\u00e9a<\/span><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1606225761288{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-color: #fefae9 !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb10186″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_single_image image=\u00a0\u00bb10453″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb5\/6″][vc_column_text]<\/p>\n

Pr\u00e9paration:<\/strong><\/span><\/p>\n

Tout d\u2019abord, dissolvez la levure<\/strong> dans de l\u2019eau ti\u00e8de<\/strong> dans un bol.<\/span><\/p>\n

Nous mettons la farine<\/strong> sur la planche \u00e0 p\u00e2tisserie et cr\u00e9ons un trou au milieu, pour former la fontaine classique.<\/span><\/p>\n

Versez l’eau avec la levure dissoute<\/strong> et l’huile<\/strong> au centre. Nous saupoudrons le sel<\/strong> sur la farine.<\/span><\/p>\n

Nous ramenons la farine vers l’int\u00e9rieur jusqu’\u00e0 ce qu’elle soit enti\u00e8rement incorpor\u00e9e, en p\u00e9trissant avec nos doigts. Lorsque tout est amalgam\u00e9, travaillez la p\u00e2te jusqu’\u00e0 obtenir une p\u00e2te ferme et mall\u00e9able.<\/span><\/p>\n

Formez une boule et mettez-la dans un bol avec de la farine au fond, couvrez ou mettez-la au four ferm\u00e9 avec la lumi\u00e8re allum\u00e9e et laissez-la lever pendant au moins 3\/4 heures ou en tout cas jusqu’\u00e0 ce qu’elle ait doubl\u00e9 de volume.<\/strong><\/span><\/p>\n

R\u00e2pez les courgettes et laissez-les revenir dans la po\u00eale une dizaine de minutes. \u00c9talez la p\u00e2te sur une plaque \u00e0 p\u00e2tisserie l\u00e9g\u00e8rement huil\u00e9e, \u00e9talez les d\u00e9s de mozzarella sur la surface de la p\u00e2te, ajoutez les courgettes et l’oignon tropea \u00e9minc\u00e9, et recouvrez de cr\u00e8me de gorgonzola AOP, positionn\u00e9e \u00e0 plusieurs endroits avec une cuill\u00e8re \u00e0 caf\u00e9. Une fois cuite, la cr\u00e8me fondra tr\u00e8s bien et se m\u00e9langera \u00e0 toutes les autres saveurs.<\/span><\/p>\n

Au four \u00e0 250\u00b0 en mode statique pendant environ 10 minutes sur la grille du bas, puis on le d\u00e9place encore 5\/6 minutes, ou en tout cas jusqu’\u00e0 ce qu’il soit dor\u00e9, sur la grille centrale du four.<\/span><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row row_type=\u00a0\u00bbparallax\u00a0\u00bb content_width=\u00a0\u00bbgrid\u00a0\u00bb full_screen_section_height=\u00a0\u00bbno\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1606225681993{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb10854″ img_size=\u00a0\u00bbfull\u00a0\u00bb][vc_empty_space height=\u00a0\u00bb40″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text] pour les p\u00e2tes : – 500 g de farine 00 (ou farine manitoba) – 25 g de levure de bi\u00e8re fra\u00eeche (ou 7…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-11523","page","type-page","status-publish","hentry"],"yoast_head":"\nPizza aux courgettes et oignons de Tropea avec cr\u00e8me au Gorgonzola AOP - 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