{"id":1527,"date":"2012-03-11T18:11:23","date_gmt":"2012-03-11T22:11:23","guid":{"rendered":"http:\/\/www.motivenutrition.com\/?p=1527"},"modified":"2012-03-12T07:49:28","modified_gmt":"2012-03-12T11:49:28","slug":"pasta-e-fagioli","status":"publish","type":"post","link":"https:\/\/motivenutrition.com\/fr\/pasta-e-fagioli\/","title":{"rendered":"Pasta e fagioli"},"content":{"rendered":"

Nous avons avanc\u00e9 l’heure, signe que l’hiver prend fin. Mais avant de serrer casseroles et mijoteuses pour la saison estivale, que dites-vous d’une derni\u00e8re recette pour vous r\u00e9chauffer?\u00a0La pasta e fagioli (qui veut simplement dire\u00a0p\u00e2tes et haricots)\u00a0<\/em>est une recette traditionnelle qui me rappelle la cuisine de grand-m\u00e8re et qui repr\u00e9sente si bien l’approche de\u00a0la cucina povera,\u00a0<\/em>une approche qui vise \u00e0 transformer des ingr\u00e9dients simples, peu couteux en repas savoureux et nutritifs.<\/p>\n

Portions: 4<\/strong><\/p>\n

Trempage: 12h \u00a0 \u00a0 \u00a0Temps de pr\u00e9paration: 10 minutes \u00a0 \u00a0 \u00a0Temps de cuisson: 1h15 minutes<\/strong><\/p>\n

INGR\u00c9DIENTS<\/h3>\n
    \n
  • \u00a02 tasses de haricots Borlotti ou de haricots cranberry, secs \u00a0environ 300 g<\/em><\/li>\n
  • \u00bc\u00a0tasse d’huile d’olive extra vierge<\/li>\n
  • 1 onion, hach\u00e9<\/li>\n
  • 1 branche de celeri, grossi\u00e8rement coup\u00e9<\/li>\n
  • 1 carotte moyenne, pel\u00e9e et grossi\u00e8rement coup\u00e9e<\/li>\n
  • 3 gousses d’ail, hach\u00e9es<\/li>\n
  • \u00bd\u00a0c. \u00e0 th\u00e9 flocons chili<\/li>\n
  • 2 longs brins de romarin frais<\/li>\n
  • 2\u00a0feuilles de laurier<\/li>\n
  • \u00be\u00a0tasse tomates en d\u00e9s<\/li>\n
  • 1 c. \u00e0 th\u00e9 de sel<\/li>\n
  • 4 tasses d’eau (plus 2 tasses)<\/li>\n
  • 1 tasse de p\u00e2tes ditalini, s\u00e8che \u00a0environ 100 g<\/em><\/li>\n<\/ul>\n

     <\/p>\n

    M\u00c9THODE<\/h3>\n
      \n
    1. Dans un grand bol, placer les haricots, couvrir d’eau froide et laisser tremper dans le r\u00e9frig\u00e9rateur pendant 8 heures ou toute une nuit. Jeter l’eau de trempage, rincer et \u00e9goutter. R\u00e9server.<\/li>\n
    2. Dans une grande casserole, faire chauffer l’huile et ajouter l’onion, le celeri, \u00a0la carotte et laisser dorer, environ 3 minutes.<\/li>\n
    3. Ajouter les flocons de chili, l’ail, feuilles de laurier et brins de romarin, remuer 1 minute.<\/li>\n
    4. Ajouter les haricots, tomates en d\u00e9s et remuer \u00e0 nouveau. Ajouter 4 tasses d’eau, pour couvrir les haricots de 1 pouce.<\/li>\n
    5. Porter \u00e0 \u00e9bullition, couvrir et laisser mijoter pendant 45 \u00e0 50 minutes, ou jusqu’\u00e0 ce que les haricots soient tendres.<\/li>\n
    6. Retirer les brins de romarin. \u00c0 l’aide d’une tasse \u00e0 mesurer, retirer 1 \u00e0 2 tasses du m\u00e9lange, r\u00e9duire en pur\u00e9e dans un m\u00e9langeur \u00e0 part et retourner \u00e0 la casserole. Vous pouvez en faire plus ou moins selon la consistance d\u00e9sir\u00e9e.<\/li>\n
    7. Allonger avec 2 tasses d’eau, ajouter le sel et porter \u00e0 \u00e9bulition.<\/li>\n
    8. Ajouter les p\u00e2tes et cuire 10 minutes (ou selon les directives sur l’emballage).<\/li>\n
    9. Servir!<\/li>\n<\/ol>\n

      Par portion<\/strong><\/p>\n

      Les faits:\u00a0<\/strong>Calories: 350 \u00a0Lipides totaux:14 g \u00a0 Prot\u00e9ines: 12g \u00a0Fibres: 12g<\/p>\n

      Les plus:\u00a0<\/strong>Source de fer, potassium, magn\u00e9sium, folate, calcium, zinc.<\/p>\n

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

      Nous avons avanc\u00e9 l’heure, signe que l’hiver prend fin. Mais avant de serrer casseroles et mijoteuses pour la saison estivale, que dites-vous d’une derni\u00e8re recette pour vous r\u00e9chauffer?\u00a0La pasta e fagioli (qui veut simplement dire\u00a0p\u00e2tes et haricots)\u00a0est une recette traditionnelle qui me rappelle la cuisine de grand-m\u00e8re et qui repr\u00e9sente si bien l’approche de\u00a0la cucina […]<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[775,676],"tags":[],"acf":[],"yoast_head":"\nPasta e fagioli - Motive Nutrition<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/motivenutrition.com\/fr\/pasta-e-fagioli\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta e fagioli - Motive Nutrition\" \/>\n<meta property=\"og:description\" content=\"Nous avons avanc\u00e9 l’heure, signe que l’hiver prend fin. 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