{"id":3336,"date":"2024-11-11T15:54:24","date_gmt":"2024-11-11T15:54:24","guid":{"rendered":"https:\/\/www.lafabbricadellapastadigragnano.com\/?post_type=recipe&#038;p=3336"},"modified":"2026-02-23T10:50:45","modified_gmt":"2026-02-23T10:50:45","slug":"mezze-maniche-amatriciana","status":"publish","type":"recipe","link":"https:\/\/www.lafabbricadellapastadigragnano.com\/fr\/ricetta\/mezze-maniche-amatriciana\/","title":{"rendered":"Mezze Maniche Rigate all\u2019Amatriciana"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Le 6 mars, l'Italie c\u00e9l\u00e8bre l'Amatriciana Day \u2014 une journ\u00e9e d\u00e9di\u00e9e \u00e0 l'un des plats les plus aim\u00e9s de la cuisine italienne. Une occasion de revenir aux vrais ingr\u00e9dients, de respecter la tradition et de se rappeler que chaque d\u00e9tail compte \u2014 \u00e0 commencer par les p\u00e2tes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Qu'est-ce que l'Amatriciana Day ?<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">L'Amatriciana Day est n\u00e9 pour prot\u00e9ger l'une des recettes les plus aim\u00e9es \u2014 et les plus d\u00e9battues \u2014 de la cuisine italienne. Ses origines remontent aux bergers du Latium qui, lors de la transhumance, emportaient uniquement ce qui se conservait longtemps et se cuisinait avec peu : joue de porc s\u00e9ch\u00e9e, Pecorino Romano et p\u00e2tes s\u00e8ches. Ce n'est que plus tard que la tomate fut ajout\u00e9e, donnant au plat la forme que nous connaissons. La recette originale est aujourd'hui officiellement d\u00e9pos\u00e9e par la commune d'Amatrice.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Pr\u00e9paration des Mezze Maniche \u00e0 l\u2019Amatriciana<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients pour 4 personnes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g de <strong><a href=\"https:\/\/lafabbricadellapastadigragnano-shop.com\/en\/products\/historical-from-gragnano-mezze-maniche-rigate?_pos=1&amp;_psq=mezze&amp;_ss=e&amp;_v=1.0\" target=\"_blank\" rel=\"noreferrer noopener\">Mezze Maniche Rigate<\/a><\/strong><\/li>\n\n\n\n<li>200 g de guanciale au poivre<\/li>\n\n\n\n<li>100 g de pecorino romano r\u00e2p\u00e9<\/li>\n\n\n\n<li>400 g de tomates pel\u00e9es en conserve (\u00e9goutt\u00e9es)<\/li>\n\n\n\n<li>Sel, selon le go\u00fbt<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Pr\u00e9paration des Mezze Maniche \u00e0 l\u2019Amatriciana <strong>Mezze Maniche Rigate<\/strong> all\u2019Amatriciana<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pr\u00e9parer le guanciale :<\/strong> Coupez le guanciale en lani\u00e8res et faites-le revenir dans une po\u00eale sans ajout de mati\u00e8re grasse \u00e0 feu moyen jusqu\u2019\u00e0 ce qu\u2019il soit croustillant. D\u00e9glacez avec un filet de vin blanc et r\u00e9servez.<\/li>\n\n\n\n<li><strong>Pr\u00e9parer la sauce tomate :<\/strong> Dans le fond de cuisson restant, ajoutez les tomates pel\u00e9es \u00e9cras\u00e9es \u00e0 la main. Faites cuire 15 minutes \u00e0 feu moyen, rectifiez le sel et ajoutez une pinc\u00e9e de piment.<\/li>\n\n\n\n<li><strong>Cuire les p\u00e2tes:<\/strong> Faites cuire les Mezze Maniche Rigate dans une grande quantit\u00e9 d\u2019eau sal\u00e9e (1 litre d\u2019eau et 10 g de sel pour 100 g de p\u00e2tes), en respectant le temps indiqu\u00e9 sur l\u2019emballage pour une cuisson al dente parfaite.<\/li>\n\n\n\n<li><strong>Assembler et servir :<\/strong> \u00c9gouttez les p\u00e2tes al dente, versez-les dans la sauce et m\u00e9langez \u00e0 feu vif pendant une minute. Ajoutez le guanciale et une g\u00e9n\u00e9reuse r\u00e2p\u00e9e de Pecorino Romano. Servez avec du Pecorino suppl\u00e9mentaire \u00e0 part.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Conseils utiles<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ne pas remplacer le guanciale par de la pancetta fum\u00e9e : le guanciale a une teneur en graisse diff\u00e9rente qui fond de fa\u00e7on unique \u00e0 la cuisson. Si indisponible, la pancetta nature est le substitut le plus proche.<\/li>\n\n\n\n<li>Pas d'ail, pas d'oignon, pas de basilic. La recette originale d\u00e9pos\u00e9e par la commune d'Amatrice ne les pr\u00e9voit pas.<\/li>\n\n\n\n<li>Les formats id\u00e9aux sont les Rigatoni, les Bucatini ou les Mezze Maniche : leur surface tr\u00e9fil\u00e9e au bronze retient parfaitement la sauce.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>D\u00e9couvrez tous nos <a href=\"https:\/\/www.lafabbricadellapastadigragnano.com\/fr\/gli-storici-di-gragnano\/\" target=\"_blank\" rel=\"noreferrer noopener\">Historique de Gragnano <\/a>et suivez nos&nbsp;<a href=\"https:\/\/linktr.ee\/lafabbricadellapastadigragnano\" target=\"_blank\" rel=\"noreferrer noopener\">r\u00e9seaux sociaux<\/a>&nbsp;pour d\u2019autres conseils culinaires.<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Il 6 marzo si celebra l&#8217;Amatriciana Day, la giornata dedicata a uno dei piatti pi\u00f9 amati della Cucina Italiana. Un&#8217;occasione [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3337,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"recipe-course":[],"recipe-cuisine":[94,93],"recipe-cooking-method":[218],"recipe-tag":[228,227],"recipe-key":[229,230],"recipe-badge":[],"recipe-dietary":[],"class_list":["post-3336","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-cuisine-regionale","recipe-cuisine-tradizionale","recipe-cooking-method-al-dente","recipe-tag-amatriciana","recipe-tag-mezze-maniche-rigate","recipe-key-amatriciana","recipe-key-ricetta-romana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mezze Maniche Rigate all\u2019Amatriciana<\/title>\n<meta name=\"description\" content=\"Le Mezze Maniche Rigate all\u2019Amatriciana sono un\u2019icona della cucina italiana e della tradizione romana, dal carattere deciso che racconta 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