{"id":10452,"date":"2020-07-24T14:11:32","date_gmt":"2020-07-24T12:11:32","guid":{"rendered":"https:\/\/berloumi.be\/sauce-ricotta\/"},"modified":"2025-03-08T13:02:11","modified_gmt":"2025-03-08T12:02:11","slug":"sauce-ricotta","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/fr\/sauce-ricotta\/","title":{"rendered":"P\u00e2tes \u00e0 la sauce ricotta"},"content":{"rendered":"\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"h-pasta-carbonara-met-ricottasaus\">P\u00e2tes carbonara \u00e0 la sauce ricotta<\/h2>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/07\/Pasta-Carbonara-met-ricottasaus-1024x576.jpg\" alt=\"\" class=\"wp-image-10414\"\/><\/figure>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:15%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:70%\">\n<p class=\"has-normal-font-size wp-block-paragraph\">Il ne s&rsquo;agit pas d&rsquo;une sauce carbonara classique aux \u0153ufs. Nous pr\u00e9parons la sauce ricotta avec de la <a href=\"https:\/\/berloumi.be\/ricotta-de-berloumi\/?lang=fr\">ricotta Berloumi<\/a> de notre <a href=\"https:\/\/dezuivelarij.be\">laiterie, De Zuivelarij<\/a>. En plus d&rsquo;\u00eatre d\u00e9licieuse, cette sauce blanche \u00e0 la ricotta est tr\u00e8s facile \u00e0 pr\u00e9parer. La Ricotta de Berloumi \u00e9tant tr\u00e8s riche en prot\u00e9ines stables, la sauce ne tournera pas facilement. Nous n&rsquo;utilisons ni farine ni beurre (roux) dans la sauce blanche, ce qui fait ressortir beaucoup plus fortement la saveur du fromage. Faites frire le bacon avec l&rsquo;oignon et un peu d&rsquo;ail. Nous utilisons la graisse de bacon aromatique fondue plus tard dans notre sauce. De cette mani\u00e8re, rien n&rsquo;est perdu et on obtient toujours un maximum de saveur avec une petite quantit\u00e9 de viande. Commencez par le bacon.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:15%\"><\/div>\n<\/div>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading has-text-align-center\" id=\"h-ricottasaus\">Sauce \u00e0 la ricotta<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-column2-2\/3\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/07\/20200720_123438-570x380.jpg\" alt=\"sauce ricotta, ricotta, sauce blanche\" class=\"wp-image-10421\"\/><figcaption class=\"wp-element-caption\">Gr\u00e2ce \u00e0 la teneur \u00e9lev\u00e9e en prot\u00e9ines stables de notre ricotta, la sauce ne tourne pas facilement.<\/figcaption><\/figure>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">M\u00e9langez bien <strong>250 g de ricotta<\/strong> et <strong>150 g de lait entier<\/strong> pour les d\u00e9tendre, tout en les faisant chauffer \u00e0 feu doux. Tout en remuant, ajoutez la graisse de lard fondue et aromatique (ci-contre). Ajoutez <strong>50 grammes ou plus de parmesan finement r\u00e2p\u00e9<\/strong> et remuez tout en gardant la sauce chaude. Assaisonnez avec du <strong>poivre et un peu de sel<\/strong>. La sauce est pr\u00eate. Gardez-la au chaud.<\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Voulez-vous une sauce un peu plus maigre? Alors, utilisez du lait \u00e9cr\u00e9m\u00e9 ou m\u00eame le liquide de cuisson des p\u00e2tes pour diluer la sauce ricotta.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading has-text-align-center\" id=\"h-spekjes\">Bacon<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-column2-2\/3\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/07\/Gebakken-spek-met-ui-en-look-570x380.jpg\" alt=\"\" class=\"wp-image-10424\"\/><figcaption class=\"wp-element-caption\">En faisant cuire les lards hach\u00e9s avec l\u2019oignon et l\u2019ail, vous obtenez un go\u00fbt de viande maximal.<\/figcaption><\/figure>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Hachez <strong>200 grammes de lardons<\/strong> et faites-les frire lentement dans <strong>3 cl d&rsquo;huile<\/strong>. Au bout de dix minutes, si le bacon est plus ou moins frit, ajoutez <strong>un oignon finement hach\u00e9<\/strong>. Faites frire doucement pendant au moins 15 minutes jusqu&rsquo;\u00e0 ce que l&rsquo;oignon ait bruni. Ajoutez <strong>une gousse d&rsquo;ail press\u00e9e ou finement hach\u00e9e<\/strong> et laissez-la revenir pendant un moment. \u00c0 partir de ce moment, tout va vite.<\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Le bacon frit est toujours d\u00e9licieux, mais cette technique le rend encore meilleur. La graisse et par la suite la sauce absorbent les saveurs des l\u00e9gumes et des herbes.<\/p>\n<\/div>\n<\/div>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/07\/Penne-ricotta-saus-spekjes-Groot-1024x509.jpg\" alt=\"\" class=\"wp-image-10432\"\/><\/figure>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Faites cuire <strong>250 grammes de p\u00e2tes<\/strong> al dente. M\u00e9langez les p\u00e2tes cuites avec la sauce ricotta et le bacon. Garnissez d&rsquo;herbes et mangez avec beaucoup de l\u00e9gumes.<\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Utilisez de pr\u00e9f\u00e9rence des p\u00e2tes un peu plus larges\/lourdes, qui peuvent bien contenir la sauce. Si vous utilisez des p\u00e2tes fines, vous pouvez rendre la sauce un peu plus fluide.<\/p>\n\n<div style=\"height:60px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00e2tes carbonara \u00e0 la sauce ricotta Il ne s&rsquo;agit pas d&rsquo;une sauce carbonara classique aux \u0153ufs. Nous pr\u00e9parons la sauce ricotta avec de la ricotta Berloumi de notre laiterie, De Zuivelarij. En plus d&rsquo;\u00eatre d\u00e9licieuse, cette sauce blanche \u00e0 la ricotta est tr\u00e8s facile \u00e0 pr\u00e9parer. La Ricotta de Berloumi \u00e9tant tr\u00e8s riche en prot\u00e9ines [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10439,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-10452","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.4 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Sauce ricotta \u00e0 la Ricotta de Berloumi<\/title>\n<meta name=\"description\" content=\"Cette sauce ricotta \u00e0 la Ricotta de Berloumi est une alternative l\u00e9g\u00e8rement plus saine, mais surtout plus facile, \u00e0 la sauce b\u00e9chamel classique.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dezuivelarij.be\/fr\/sauce-ricotta\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"B\u00e9chamel Sans farine, avec notre ricotta.\" \/>\n<meta property=\"og:description\" content=\"La sauce blanche \u00e0 base de farine et de beurre appartient aux ann\u00e9es 1990. 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