{"id":367,"date":"2013-04-30T15:59:42","date_gmt":"2013-04-30T13:59:42","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2013\/04\/a-chacun-sa-pizza-de-printemps\/"},"modified":"2023-02-18T17:44:34","modified_gmt":"2023-02-18T16:44:34","slug":"a-chacun-sa-pizza-de-printemps","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/a-chacun-sa-pizza-de-printemps\/","title":{"rendered":"A chacun sa pizza de printemps"},"content":{"rendered":"
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J\u2019attends avec impatience que les jeunes pousses vertes<\/strong> pointent leur nez sur les \u00e9tals. On commence \u00e0 s\u00e9cher du bois pour fournir les longues soir\u00e9es barbecue<\/strong>. Des salaisons d\u2019hiver nous viennent les fromages affin\u00e9s et les charcuteries s\u00e9ch\u00e9es<\/strong>. C\u2019est le printemps ! Certains sont encore frileux, d\u2019autres sentent la fra\u00eecheur des alpages.<\/p>\n

Voici la pizza Sortie de l\u2019hiver<\/strong> cr\u00e8me fra\u00eeche, emmenthal-parmesan et jambon cru, et la pizza Entr\u00e9e dans le printemps<\/strong> asperge verte, pignon et jambon cru. A d\u00e9guster devant les deux premi\u00e8res saisons de Game of Throne pour vraiment regretter l\u2019hiver.<\/p>\n<\/div>\n<\/div>\n


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Pour 2 p\u00e2tes \u00e0 pizza :
\n– 500 g de farine blanche
\n– 2 sachets de levure de boulangerie d\u00e9shydrat\u00e9e
\n– 2 grosses cuill\u00e8res \u00e0 soupe d\u201dhuile d\u2019olive
\n– 20 cl d\u2019eau ti\u00e8de environ<\/p>\n

Faire un puit dans la farine, y verser la levure puis l\u2019huile. M\u00e9langer puis ajouter petit \u00e0 petit l\u2019eau ti\u00e8de jusqu\u2019\u00e0 former une boule de p\u00e2te homog\u00e8ne. S\u00e9parer la p\u00e2te en 2 portions, puis laisser reposer 20 min avant de l\u2019\u00e9taler sur une feuille de papier cuisson.<\/p>\n

Pour la pizza Sortie de l\u2019hiver :<\/strong><\/p>\n

Etaler 2 cuill\u00e8res \u00e0 soupe de cr\u00e8me fra\u00eeche \u00e9paisse, arroser d\u2019huile d\u2019olive, saler, poivrer.
\nSaupoudrer de fromage emmenthal et de parmesan.
\nCuire 15 min \u00e0 200\u00b0C. Ajouter le jambon cru sur la pizza cuite.<\/p>\n

Pour la pizza Entr\u00e9e dans le printemps :<\/strong><\/p>\n

Etaler 2 cuill\u00e8res \u00e0 soupe de concentr\u00e9e de tomate.
\nR\u00e9partir des asperges vertes et des pignons de pin.
\nArroser d\u2019un filet d\u2019huile d\u2019olive, saler et poivrer.
\nCuire 15 min \u00e0 200\u00b0C. Ajouter le jambon cru sur la pizza cuite.<\/p>\n<\/div>\n<\/div>\n

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Everyone has a Spring’s pizza<\/strong><\/em><\/p>\n

I look forward to the young green shoots showing their tips at the stalls. It starts by drying wood to provide unfinishable barbecue evenings. The winter saltings give us ripened cheeses and dried meats. Spring is coming ! Some have still cold, others feel the freshness of the pastures.<\/em><\/p>\n

Here is the pizza Out of the winter<\/strong> with cream, emmenthal-parmesan and dried, and the pizza Get into the spring<\/strong> with green asparagus, dreid ham and pinions. For eating by viewing the first two seasons of Game of Throne, to really regret the winter.<\/em><\/p>\n

For 2 pizza dough:
\n– 500 g white flour
\n– 2 packets of dried baker’s yeast
\n– 2 large tablespoons of olive oil
\n– about 20 cl of wa<\/em>rm water<\/p>\n

Make a well in the flour, pour in the yeast and oil. Mix, then gradually add warm water to form a smooth dough ball. Divide dough into 2 portions and let rest 20 minutes before spreading on a sheet of baking paper.<\/em><\/p>\n

For the pizza Out of winter:<\/strong><\/em><\/p>\n

Spread 2 tablespoons of cream, drizzle with olive oil, salt and pepper.
\nSprinkle with emmenthal and parmesan cheese.
\nBake 15 min at 200 \u00b0 C. Add the ham on cooked pi<\/em>zza.<\/p>\n

For the pizza Get into the spring:<\/strong><\/em><\/p>\n

Spread 2 tablespoons of tomato paste.
\nDivide the asparagus and pine nuts.
\nDrizzle with olive oil, salt and pepper.
\nBake 15 min at 200 \u00b0 C. Add the ham on cooked <\/em>pizza.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

J\u2019attends avec impatience que les jeunes pousses vertes pointent leur nez sur les \u00e9tals. On commence \u00e0 s\u00e9cher du bois pour fournir les longues soir\u00e9es barbecue. Des salaisons d\u2019hiver nous viennent les fromages affin\u00e9s et les charcuteries s\u00e9ch\u00e9es. C\u2019est le printemps ! Certains sont encore frileux, d\u2019autres sentent la fra\u00eecheur des alpages. Voici la pizza… Poursuivre la lecture A chacun sa pizza de printemps<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":588,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[14,124],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/367"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=367"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/367\/revisions"}],"predecessor-version":[{"id":1393,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/367\/revisions\/1393"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/588"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}