{"id":15525,"date":"2020-03-06T16:47:32","date_gmt":"2020-03-06T15:47:32","guid":{"rendered":"https:\/\/berloumi.be\/paccheri\/"},"modified":"2025-03-08T13:02:04","modified_gmt":"2025-03-08T12:02:04","slug":"paccheri","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/fr\/paccheri\/","title":{"rendered":"Paccheri \u00e0 la Ricotta de Berloumi et \u00e9pinards."},"content":{"rendered":"\n<h1 class=\"wp-block-heading has-text-align-center\" id=\"h-paccheri-met-ricotta-van-berloumi-en-spinazie\"><strong>Paccheri \u00e0 la Ricotta de Berloumi et aux \u00e9pinards<\/strong><\/h1>\n\n<div style=\"height:70px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/02\/Cannelloni-Ricotta-Middel.jpg?fit=1024%2C748&amp;ssl=1\" alt=\"\" class=\"wp-image-9014\"\/><\/figure>\n\n<div style=\"height:70px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><span class=\"has-inline-color has-black-color\">Nous sommes tr\u00e8s fiers de cette recette. Elle combine beaucoup de d\u00e9lices dans une seule casserole. En pla\u00e7ant les paccheri \u00e0 la verticale, nous garantissons des cro\u00fbtes croustillantes combin\u00e9es \u00e0 la garniture cr\u00e9meuse \u00e0 base de  <\/span> <a href=\"https:\/\/berloumi.be\/ricotta-de-berloumi\/?lang=fr\">Ricotta de Berloumi<\/a> <span class=\"has-inline-color has-black-color\">de notre<\/span> <a href=\"https:\/\/dezuivelarij.be\">laiterie, De Zuivelarij<\/a><span class=\"has-inline-color has-black-color\">.<\/span> <span class=\"has-inline-color has-black-color\">Les quantit\u00e9s indiqu\u00e9es ci-dessous conviennent pour <strong>quatre personnes<\/strong>. Normalement, le tout tient dans une grande po\u00eale comme la n\u00f4tre, d&rsquo;environ 30 centim\u00e8tres de diam\u00e8tre. <\/span><\/p>\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<figure class=\"wp-block-image size-column2-2\/3\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/03\/Ricotta-voor-paccheri-vulling-Groot-570x380.jpg\" alt=\"farce pour cannelloni, farce pour paccheri\" class=\"wp-image-9132\"\/><figcaption class=\"wp-element-caption\">La ricotta Berloumi est plut\u00f4t s\u00e8che, ce qui la rend id\u00e9ale pour farcir les paccheri.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ricotta-vulling\"><strong>Farce \u00e0 la ricotta<\/strong><\/h2>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><span class=\"has-inline-color has-black-color\">D\u00e9congelez et \u00e9gouttez <strong>700 g d&rsquo;\u00e9pinards surgel\u00e9s<\/strong>. Utilisez de pr\u00e9f\u00e9rence des \u00e9pinards pr\u00e9coup\u00e9s. Enlevez l&rsquo;exc\u00e8s d&rsquo;humidit\u00e9 des \u00e9pinards en les poussant bien. Une fois d\u00e9congel\u00e9s, m\u00e9langez-les avec <strong>700 g de Ricotta de Berloumi<\/strong>, <strong>2 \u0153ufs<\/strong>, <strong>200 g de mozzarella <\/strong>et <strong>100 g de parmesan moulu<\/strong>. Assaisonnez le tout avec du <strong>sel<\/strong>, du <strong>poivre<\/strong> et de la <strong>noix de muscade<\/strong>. Vous pouvez \u00e9galement utiliser d&rsquo;autres l\u00e9gumes verts ou herbes pour la garniture. <strong>Blanchissez-les<\/strong> alors et hachez-les tr\u00e8s finement.      <\/span><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-column2-2\/3\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/02\/Paccheri-Middel-570x380.jpg\" alt=\"Farce de paccheri\" class=\"wp-image-9018\"\/><figcaption class=\"wp-element-caption\">Nous pr\u00e9parons la sauce dans la m\u00eame po\u00eale que nous mettons ensuite au four<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-tomatensaus\"><strong>Sauce tomate<\/strong><\/h2>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><span class=\"has-inline-color has-black-color\">Hachez finement <strong>un gros oignon<\/strong> et faites-le revenir dans <strong>5 cl d&rsquo;huile d&rsquo;olive<\/strong> pendant 20 minutes. \u00c0 la fin, ajoutez <strong>2 gousses d&rsquo;ail finement hach\u00e9es<\/strong>, <strong>une demi-cuill\u00e8re \u00e0 caf\u00e9 de flocons de piment<\/strong> et une <strong>cuill\u00e8re \u00e0 caf\u00e9 d&rsquo;<\/strong> <strong>origan<\/strong>. Incorporez \u00e9galement <strong>3<\/strong> <strong>cuill\u00e8res \u00e0 soupe de<\/strong> <strong>concentr\u00e9 de tomates<\/strong>. Avec environ <strong>1 litre de pasata de tomates<\/strong>, d\u00e9glacez le tout. Ajoutez \u00e9ventuellement quelques brins de basilic frais et laissez mijoter la sauce pendant au moins une demi-heure. \u00c0 la fin, assaisonnez avec du sel. N&rsquo;oubliez pas de go\u00fbter de temps en temps !       <\/span><\/p>\n<\/div>\n<\/div>\n\n<div style=\"height:70px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-column1-1\/3\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2019\/11\/Ricotta-spinazie-voor-cannelloni-vulling-Middel-1140x380.jpg\" alt=\"ricotta, &#xE9;pinards, paccheri\" class=\"wp-image-7874\"\/><\/figure>\n\n<div style=\"height:70px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\" id=\"h-paccheri-vullen\"><strong>Farcir les paccheri<\/strong><\/h2>\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><span class=\"has-inline-color has-black-color\">Dans l&rsquo;\u00e9tape suivante, faites cuire <strong>600 grammes de p\u00e2tes paccheri<\/strong> \u00e0 demi-cuites dans de l&rsquo;eau sal\u00e9e. Une fois les p\u00e2tes sont cuites \u00e0 moiti\u00e9, rincez-les tr\u00e8s bri\u00e8vement sous l&rsquo;eau froide et laissez-les refroidir.  <\/span><\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><span class=\"has-inline-color has-black-color\">Remplissez une <strong>poche \u00e0 douille<\/strong> de la garniture. Veillez \u00e0 ce que l&rsquo;ouverture de la poche \u00e0 douille soit de la m\u00eame taille ou plus petite que l&rsquo;ouverture des paccheri ou des cannelloni. Versez de la sauce tomate dans une casserole ou un plat \u00e0 four jusqu&rsquo;\u00e0 environ <strong>1 centim\u00e8tre<\/strong>. Puis, farcissez les p\u00e2tes avec la garniture et placez-les verticalement et les unes \u00e0 c\u00f4t\u00e9 des autres dans la sauce tomate. Serrez bien les p\u00e2tes remplies les unes contre les autres. Lorsque la casserole est presque remplie, vous pouvez ajouter ou retirer de la sauce tomate. La sauce peut arriver juste en dessous du dessus des p\u00e2tes. Saupoudrez de <strong>50 grammes de parmesan r\u00e2p\u00e9<\/strong> et de <strong>100 grammes de mozzarella<\/strong>. Recouvrez le plat d&rsquo;un couvercle ou d&rsquo;une feuille de papier d&rsquo;aluminium et mettez-le au four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C pendant 30 minutes. Retirez ensuite le couvercle ou le papier d&rsquo;aluminium et faites gratiner jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une belle cro\u00fbte croustillante.          <\/span><\/p>\n\n<div style=\"height:70px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-column1-2\/3\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/03\/Paccheri-met-ricotta-van-Berloumi-in-hand-1140x760.jpg\" alt=\"\" class=\"wp-image-9136\"\/><figcaption class=\"wp-element-caption\">En pla\u00e7ant les paccheri \u00e0 la verticale, on cr\u00e9e de nombreux morceaux croustillants. Et ceux-ci sont les plus savoureux !<\/figcaption><\/figure>\n\n<div style=\"height:70px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-normal-font-size wp-block-paragraph\"><span class=\"has-inline-color has-black-color\">Partagez cette page si vous voulez!<\/span><\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Paccheri \u00e0 la Ricotta de Berloumi et aux \u00e9pinards Nous sommes tr\u00e8s fiers de cette recette. Elle combine beaucoup de d\u00e9lices dans une seule casserole. En pla\u00e7ant les paccheri \u00e0 la verticale, nous garantissons des cro\u00fbtes croustillantes combin\u00e9es \u00e0 la garniture cr\u00e9meuse \u00e0 base de Ricotta de Berloumi de notre laiterie, De Zuivelarij. Les quantit\u00e9s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9013,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[1],"tags":[],"class_list":["post-15525","page","type-page","status-publish","has-post-thumbnail","hentry","category-geen-onderdeel-van-een-categorie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.7 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Paccheri, cannelloni \u00e0 la Ricotta de Berloumi et aux \u00e9pinards<\/title>\n<meta name=\"description\" content=\"Savourez la d\u00e9licieuse combinaison d&#039;une cro\u00fbte croustillante et une garniture cr\u00e9meuse dans cette recette de paccheri aux \u00e9pinards et \u00e0 la Ricotta de Berloumi.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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