{"id":7698,"date":"2020-10-09T07:28:56","date_gmt":"2020-10-09T07:28:56","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7698"},"modified":"2020-10-12T10:39:37","modified_gmt":"2020-10-12T10:39:37","slug":"sapin-balls-de-noel-a-lhuile-dolive-de-provence-olives-maturees-aop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/sapin-balls-de-noel-a-lhuile-dolive-de-provence-olives-maturees-aop\/","title":{"rendered":"Sapin balls de No\u00ebl \u00e0 l\u2019huile d\u2019olive de Provence \u2013 olives matur\u00e9es AOP"},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Ingr\u00e9dients pour 6 personnes :
\nPour la p\u00e2te \u00e0 pizza\u00a0:<\/p>\n

    \n
  • 400 g de farine riche en gluten<\/li>\n
  • 1 sachet de levure de boulanger s\u00e8che (ou 18 g de levure fra\u00eeche)<\/li>\n
  • 22 cl d\u2019eau<\/li>\n
  • 2 c. \u00e0 soupe d\u2019huile d\u2019olive de Provence \u2013 olives matur\u00e9es AOP<\/strong><\/li>\n
  • 6 g de sel fin<\/li>\n
  • 1 pinc\u00e9e de sucre<\/li>\n<\/ul>\n

    Pour la garniture\u00a0:<\/p>\n

      \n
    • Un quart de reblochon<\/li>\n
    • 2 poires<\/li>\n
    • 2 c. \u00e0 soupe de miel<\/li>\n
    • 20 olives noires de Nyons AOP<\/li>\n
    • 2 oignons<\/li>\n
    • 4 c. \u00e0 soupe d\u2019huile d\u2019olive de Provence \u2013 olives matur\u00e9es AOP<\/strong><\/li>\n
    • 1 c. \u00e0 soupe de vinaigre balsamique AOP<\/li>\n
    • 1 c. \u00e0 caf\u00e9 de cassonade<\/li>\n
    • 1 c. \u00e0 soupe de noix de Grenoble AOP concass\u00e9es<\/li>\n
    • Romarin<\/li>\n<\/ul>\n<\/div>
      <\/div><\/div><\/div><\/div><\/div>

      Pr\u00e9paration\u00a0: 25 minutes
      \nCuisson\u00a0: 25 minutes
      \nRepos\u00a0: 1h30<\/p>\n

      Pour cette recette, commencer par pr\u00e9parer la p\u00e2te \u00e0 pizza. M\u00e9langer la levure avec 100 g d\u2019eau ti\u00e8de et 50 g de farine, laisser fermenter 30 minutes (astuce\u00a0: faire pr\u00e9chauffer le four \u00e0 40 ou 50\u00b0C, l\u2019\u00e9teindre et mettre le bol de levure, la levure fera des bulles et gonflera plus rapidement et plus s\u00fbrement\u00a0!).<\/p>\n

      Dans un saladier ou le bol de votre robot, m\u00e9langer le reste de la farine avec le sel, le sucre et l\u2019huile d\u2019olive de Provence \u2013 olives matur\u00e9es AOP. Ajouter la levure et le reste d\u2019eau (froide). P\u00e9trir environ 10 minutes, la p\u00e2te doit se d\u00e9tacher du bord et \u00eatre souple.<\/p>\n

      Pr\u00e9parer ensuite la garniture\u00a0: \u00e9plucher et couper les poires en petits cubes. Les faire revenir dans une cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive de Provence \u2013 olives matur\u00e9es AOP avec le miel jusqu\u2019\u00e0 ce qu\u2019elles soient l\u00e9g\u00e8rement caram\u00e9lis\u00e9es.<\/p>\n

      Hacher l\u2019\u00e9quivalent de 2 cuill\u00e8res \u00e0 soupe de romarin. D\u00e9noyauter les olives noires de Nyons AOP et les couper en deux.<\/p>\n

      Couper le reblochon en petits cubes.<\/p>\n

      M\u00e9langer les poires avec le reblochon, la moiti\u00e9 du romarin hach\u00e9, les noix et les olives. R\u00e9server.<\/p>\n

      \u00c9plucher et couper l\u2019oignon en deux puis en tranches fines. Faire revenir l\u2019oignon dans 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive de Provence \u2013 olives matur\u00e9es AOP en remuant souvent. Ajouter le vinaigre balsamique et la cassonade. Saler, poivrer et laisser confire \u00e0 feu doux pendant quelques minutes. R\u00e9server.<\/p>\n

      Prendre de la p\u00e2te pour former des boules d\u2019environ 5 cm de diam\u00e8tre. Faire un trou dans la boule et y int\u00e9grer un peu de m\u00e9lange reblochon\/poire\/romarin\/noix\/olives, refermer la boule et disposer sur une plaque \u00e0 four. Renouveler l\u2019op\u00e9ration autant de fois que n\u00e9cessaire afin de former un sapin (les boules ne doivent pas se toucher, elles vont gonfler).<\/p>\n

      Laisser reposer 1h dans un endroit \u00e0 l\u2019abri des courants d\u2019air (dans un four \u00e9teint par exemple).<\/p>\n

      Pr\u00e9chauffer le four \u00e0 200\u00b0C. Badigeonner au pinceau votre sapin d\u2019huile d\u2019olive de Provence \u2013 olives matur\u00e9es AOP. Le saupoudrer du reste de romarin hach\u00e9 et des oignons caram\u00e9lis\u00e9s. Cuire au four pendant 15 minutes environ. Laisser reposer 5 minutes avant de servir.<\/p>\n

      Notre conseil :<\/strong> pour plus de gourmandise, vous pouvez ajouter quelques cubes de reblochon suppl\u00e9mentaires sur le sapin juste avant d\u2019enfourner.<\/em><\/p>\n


      \nQuelle huile d’olive AOP pour cette recette ?<\/strong><\/p>\n

      Ces petites boules pleines de gourmandises seront id\u00e9ales pour vos ap\u00e9ritifs de l\u2019automne et de l\u2019hiver. L\u2019huile d\u2019olive go\u00fbt \u00e0 l\u2019ancienne de Provence \u2013 olives matur\u00e9es AOP, utilis\u00e9e pour la p\u00e2te et la garniture, renforcera le go\u00fbt des olives noires d\u00e9j\u00e0 pr\u00e9sentes dans la pr\u00e9paration et apportera \u00e9galement des ar\u00f4mes de fruits confits, de sous-bois et\/ou de pain grill\u00e9 (vous pouvez \u00e9galement opter pour une huile d\u2019olive AOP Aix-en-Provence – olives matur\u00e9es ou Vall\u00e9e des Baux-de-Provence – olives matur\u00e9es).<\/p>\n<\/div>

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