{"id":501,"date":"2021-10-02T23:16:38","date_gmt":"2021-10-02T21:16:38","guid":{"rendered":"https:\/\/slow-presto.com\/cultures-ditalie\/?p=501"},"modified":"2021-11-06T18:45:22","modified_gmt":"2021-11-06T17:45:22","slug":"pizzette-aux-tomates-sechees","status":"publish","type":"post","link":"https:\/\/ciao-gusto.com\/cultures-ditalie\/pizzette-aux-tomates-sechees\/","title":{"rendered":"Pizzette aux tomates s\u00e9ch\u00e9es"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"800\" height=\"450\" src=\"https:\/\/slow-presto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/pizzette-1920x1080-1.jpg\" alt=\"\" class=\"wp-image-502\" srcset=\"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/pizzette-1920x1080-1.jpg 800w, https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/pizzette-1920x1080-1-300x169.jpg 300w, https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/pizzette-1920x1080-1-768x432.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h3>Ingr\u00e9dients pour environ 20 pi\u00e8ces<\/h3>\n\n\n\n<div class=\"wp-block-columns\">\n<div class=\"wp-block-column\">\n<h3>Pour les pizzas<\/h3>\n\n\n\n<ul><li>500 g de farine;<\/li><li>280 g d&rsquo;eau;<\/li><li>50 g d&rsquo;huile d&rsquo;olive extra vierge;<\/li><li>10 g de sel;<\/li><li>2 cuill\u00e8res \u00e0 caf\u00e9 de sucre;<\/li><li>1 sachet de levure ;<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column\">\n<h3>Assaisonner<\/h3>\n\n\n\n<ul><li>Stracciatella<\/li><li>Pesto de tomates s\u00e9ch\u00e9es<a href=\"https:\/\/ciao-gusto.com\/epicerie\/54-pesto-de-tomates-sechees.html\" data-type=\"URL\" data-id=\"https:\/\/ciao-gusto.com\/epicerie\/54-pesto-de-tomates-sechees.html\" target=\"_blank\" rel=\"noreferrer noopener\"><strong> Miro<\/strong><\/a><a href=\"https:\/\/ciao-gusto.com\/epicerie\/54-pesto-de-tomates-sechees.html\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>gallo<\/strong>&nbsp;;<\/a><\/li><li><a href=\"https:\/\/ciao-gusto.com\/epicerie\/54-pesto-de-tomates-sechees.html\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Tomates s\u00e9ch\u00e9es Mirogallo<\/strong>&nbsp;;<\/a><\/li><li>Feuilles de basilic;<\/li><li>brins de thym;<\/li><li>Huile d&rsquo;olive vierge extra;<\/li><li>Piment.<\/li><\/ul>\n<\/div>\n<\/div>\n\n\n\n<p><em>Pour la p\u00e2te<\/em> : <\/p>\n\n\n\n<ul><li>Dans un grand bol, m\u00e9langer la farine et la levure \u00e0 l&rsquo;aide d&rsquo;une fourchette<\/li><li>Ajouter l&rsquo;eau, le sucre, le sel et l&rsquo;huile EVO en m\u00e9langeant toujours<\/li><li>P\u00e9trir \u00e0 l&rsquo;aide d&rsquo;une spatule en plastique jusqu&rsquo;\u00e0 ce que les ingr\u00e9dients soient bien m\u00e9lang\u00e9s et que la p\u00e2te soit homog\u00e8ne<\/li><li>Placer dans le bol et laisser lever pendant 1h30<\/li><li>Prendre la p\u00e2te et faire une vingtaine de boules de m\u00eame taille<\/li><li>Prenez une plaque \u00e0 p\u00e2tisserie et graissez-la avec un filet d&rsquo;huile en l&rsquo;\u00e9talant uniform\u00e9ment avec une brosse en silicone<\/li><li>Disposer les boules de p\u00e2te sur la plaque du four et les \u00e9taler du bout des doigts graiss\u00e9s \u00e0 l&rsquo;huile en appuyant l\u00e9g\u00e8rement en formant des ronds (ou des ovales)<\/li><li>Laisser reposer 20 minutes<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"800\" height=\"277\" src=\"https:\/\/slow-presto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/Capture-decran-2021-10-02-231251.png\" alt=\"\" class=\"wp-image-503\" srcset=\"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/Capture-decran-2021-10-02-231251.png 800w, https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/Capture-decran-2021-10-02-231251-300x104.png 300w, https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/Capture-decran-2021-10-02-231251-768x266.png 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p><em>La garniture<\/em><\/p>\n\n\n\n<ul id=\"block-ad6475ec-2089-4517-a201-74fff5ef0d6d\"><li>Assaisonner la moiti\u00e9 des pizzas avec le pesto de tomates s\u00e9ch\u00e9es et l&rsquo;autre moiti\u00e9 simplement avec un filet d&rsquo;huile et quelques grains de gros sel ;<\/li><li>Pr\u00e9chauffer le four \u00e0 190\u00b0 ;<\/li><li>Enfournez 20 minutes et sortez-les du four lorsqu&rsquo;elles sont bien dor\u00e9es;<\/li><li>Assaisonner les pizzas blanches avec la stracciatella, les tomates s\u00e9ch\u00e9es et le thym ;<\/li><li>Pour les rouges, ajoutez un filet d&rsquo;huile EVO brute, du basilic et une pinc\u00e9e de piment;<\/li><li>Servir.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"800\" height=\"277\" src=\"https:\/\/slow-presto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/Capture-decran-2021-10-02-231336.png\" alt=\"\" class=\"wp-image-504\" srcset=\"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/Capture-decran-2021-10-02-231336.png 800w, https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/Capture-decran-2021-10-02-231336-300x104.png 300w, https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-content\/uploads\/2021\/10\/Capture-decran-2021-10-02-231336-768x266.png 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2><em>Buon appetito ! <\/em><\/h2>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour environ 20 pi\u00e8ces Pour les pizzas 500 g de farine; 280 g d&rsquo;eau; 50 g d&rsquo;huile d&rsquo;olive extra vierge; 10 g de sel; 2 cuill\u00e8res \u00e0 caf\u00e9 de sucre; 1 sachet de levure ; Assaisonner Stracciatella Pesto de tomates s\u00e9ch\u00e9es Mirogallo&nbsp;; Tomates s\u00e9ch\u00e9es Mirogallo&nbsp;; Feuilles de basilic; brins de thym; Huile d&rsquo;olive vierge&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/ciao-gusto.com\/cultures-ditalie\/pizzette-aux-tomates-sechees\/\">Lire plus<\/a><\/div>\n","protected":false},"author":2,"featured_media":502,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,4],"tags":[],"_links":{"self":[{"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/posts\/501"}],"collection":[{"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/comments?post=501"}],"version-history":[{"count":6,"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/posts\/501\/revisions"}],"predecessor-version":[{"id":536,"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/posts\/501\/revisions\/536"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/media\/502"}],"wp:attachment":[{"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/media?parent=501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/categories?post=501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ciao-gusto.com\/cultures-ditalie\/wp-json\/wp\/v2\/tags?post=501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}