{"id":15119,"date":"2024-10-21T11:08:32","date_gmt":"2024-10-21T09:08:32","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=15119"},"modified":"2024-10-22T14:59:58","modified_gmt":"2024-10-22T12:59:58","slug":"filet-de-porc-aux-noisettes-du-piemont-sauce-a-la-creme-de-potiron-et-gel-de-grenade","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/filet-de-porc-aux-noisettes-du-piemont-sauce-a-la-creme-de-potiron-et-gel-de-grenade\/","title":{"rendered":"Filet de porc aux noisettes du Pi\u00e9mont, sauce \u00e0 la cr\u00e8me de potiron et gel de grenade"},"content":{"rendered":"

Les saveurs de l’automne se retrouvent dans ce plat du chef Massimo. Les noisettes du Pi\u00e9mont, avec leur saveur pleine et croquante, rappellent le paysage des collines envelopp\u00e9es de brume automnale, aussi pittoresque que riche en produits d\u00e9licieux. Et puis il y a le potiron, un l\u00e9gume qui, avec sa chair orange et sucr\u00e9e, apporte toujours de la joie \u00e0 chaque plat, comme pour nous rappeler le soleil d’\u00e9t\u00e9 qui a contribu\u00e9 \u00e0 le rendre si d\u00e9licieux. Enfin, la grenade, avec sa saveur unique et intense, comme la couleur rouge rubis de son jus.<\/span><\/p>\n

\"\"<\/p>\n

Filet de porc aux noisettes du Pi\u00e9mont, sauce \u00e0 la cr\u00e8me de potiron et gel de grenade<\/b><\/h3>\n

Ingr\u00e9dients pour 4 personnes:<\/span><\/p>\n

2 filets de porc<\/span><\/p>\n

150 g de noisettes pi\u00e9montaises d\u00e9cortiqu\u00e9es<\/span><\/p>\n

\u00bd courge de Mantoue<\/span><\/p>\n

2 grenades<\/span><\/p>\n

bouillon de l\u00e9gumes<\/span><\/p>\n

2 blancs d’\u0153ufs<\/span><\/p>\n

thym frais<\/span><\/p>\n

sel<\/span><\/p>\n

poivre<\/span><\/p>\n

Huile EVO<\/span><\/p>\n

gaufrette de ma\u00efs<\/span><\/p>\n

\"\"<\/p>\n

PR\u00c9PARATION<\/span><\/p>\n

Coupez le potiron en morceaux, retirez les graines et faites-le cuire (avec la peau) au four (envelopp\u00e9 dans du papier sulfuris\u00e9) avec du sel, du poivre, un filet d’huile EVO et une branche de thym frais. Laissez-le au four \u00e0 120\u00b0 pendant environ 1 heure. Retirez l’\u00e9corce et passez le tout au mixeur en ajoutant une louche de bouillon de l\u00e9gumes pour obtenir un m\u00e9lange cr\u00e9meux.<\/span><\/p>\n

S\u00e9par\u00e9ment, pr\u00e9parez les filets de porc. Salez et poivrez-les et laissez-les reposer 10 minutes. Badigeonnez les filets de blanc d’\u0153uf et trempez-les dans les \u00e9clats de noisettes du Pi\u00e9mont. Faites cuire les filets \u00e0 67\u00b0 pendant environ 1 heure et demie.\u00a0<\/span><\/p>\n

Nettoyez les grenades et r\u00e9duisez rapidement les graines en pur\u00e9e dans une casserole pendant 2 minutes. Mixez le tout et passez \u00e0 la passoire pour obtenir un m\u00e9lange \u00e9pais.\u00a0<\/span><\/p>\n

Servez en formant un lit de potiron cr\u00e9meux. Disposez les m\u00e9daillons de filet de porc sur le dessus, d\u00e9corez de gel de grenade et d’une gaufrette croustillante au ma\u00efs et au thym.<\/span><\/p>\n

 <\/p>\n

Pour d\u00e9guster ce plat et r\u00e9server votre prochain s\u00e9jour \u00e0 l’H\u00f4tel Tritone, vous pouvez nous \u00e9crire<\/span><\/i> ici<\/span><\/i><\/a> ou contacter le (+39) 049 8668099.<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Les saveurs de l’automne se retrouvent dans ce plat du chef Massimo. Les noisettes du Pi\u00e9mont, avec leur saveur pleine et croquante, rappellent le paysage des collines envelopp\u00e9es de brume automnale, aussi pittoresque que riche en produits d\u00e9licieux. Et puis il y a le potiron, un l\u00e9gume qui, avec sa chair orange et sucr\u00e9e, apporte…<\/p>\n","protected":false},"author":2,"featured_media":15239,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-15119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"yoast_head":"\nFilet de porc aux noisettes du Pi\u00e9mont, sauce \u00e0 la cr\u00e8me de potiron et gel de grenade - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Les saveurs de l'automne se retrouvent dans ce plat du chef Massimo. 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