{"id":15809,"date":"2025-01-30T10:49:09","date_gmt":"2025-01-30T09:49:09","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=15809"},"modified":"2025-01-31T11:54:35","modified_gmt":"2025-01-31T10:54:35","slug":"carnaval-a-table-les-beignets-venitiens","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/territoire\/carnaval-a-table-les-beignets-venitiens\/","title":{"rendered":"Carnaval \u00e0 table : les Beignets v\u00e9nitiens"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Le carnaval, c&rsquo;est la f\u00eate de la joie, de l&rsquo;art et de la tradition. Et quelle meilleure fa\u00e7on de le c\u00e9l\u00e9brer qu&rsquo;avec l&rsquo;un des desserts les plus embl\u00e9matiques de la tradition v\u00e9nitienne ? Les <\/span><b>Beignets V\u00e9nitiens<\/b><span style=\"font-weight: 400;\"> (ou \u00ab\u00a0fritoe\u00a0\u00bb) sont le symbole du carnaval, appr\u00e9ci\u00e9es pour leur go\u00fbt et leur douceur irr\u00e9sistible. Cette ann\u00e9e, notre chef p\u00e2tissier a d\u00e9cid\u00e9 de confectionner cette gourmandise en suivant la recette traditionnelle pour rendre hommage \u00e0 la ville de Venise.<\/span><\/p>\n<p><b>LES INGR\u00c9DIENTS<\/b><\/p>\n<p><b>Pour la p\u00e2te :<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">400 g de farine 00<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 g de raisins secs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 g de pignons de pin<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 cuill\u00e8re \u00e0 soupe de sucre<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 \u0153ufs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 verre de lait ti\u00e8de (environ 200 ml, \u00e0 ajuster)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 petit verre de rhum ou de grappa<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">30 g de levure de bi\u00e8re fra\u00eeche<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Une pinc\u00e9e de sel<\/span><\/li>\n<\/ul>\n<p><b>Pour la friture et la d\u00e9coration :<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Huile de graine d&rsquo;arachide<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sucre glace ou sucre en poudre<\/span><\/li>\n<\/ul>\n<h3><b>LA PR\u00c9PARATION<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Le processus commence par la pr\u00e9paration des principaux ingr\u00e9dients. Les raisins secs, rinc\u00e9s \u00e0 l&rsquo;eau et tremp\u00e9s dans de l&rsquo;eau ti\u00e8de, sont mis de c\u00f4t\u00e9 pendant que la levure de bi\u00e8re fra\u00eeche est soigneusement dissoute dans une tasse d&rsquo;eau ti\u00e8de, jusqu&rsquo;\u00e0 ce qu&rsquo;elle soit lisse et pr\u00eate \u00e0 \u00eatre incorpor\u00e9e \u00e0 la p\u00e2te.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">L&rsquo;\u00e9tape suivante consiste \u00e0 cr\u00e9er la base : la farine tamis\u00e9e est m\u00e9lang\u00e9e au sucre et \u00e0 une pinc\u00e9e de sel, puis dispos\u00e9e en tas pour accueillir les \u0153ufs, le rhum, ou la grappa,<\/span> <span style=\"font-weight: 400;\">et la levure pr\u00e9alablement pr\u00e9par\u00e9e. Les ingr\u00e9dients sont soigneusement m\u00e9lang\u00e9s, en ajoutant progressivement le lait chaud jusqu&rsquo;\u00e0 obtention d&rsquo;une p\u00e2te \u00e9paisse et homog\u00e8ne, parfaite pour conserver toutes les saveurs.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-15798\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2025\/01\/8-2-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2025\/01\/8-2-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2025\/01\/8-2-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2025\/01\/8-2-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2025\/01\/8-2-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2025\/01\/8-2-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2025\/01\/8-2.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">\u00c0 ce stade, les raisins secs et les pignons de pin bien s\u00e9ch\u00e9s sont d\u00e9licatement incorpor\u00e9s pour ajouter une touche de douceur naturelle. Une fois la p\u00e2te pr\u00eate, elle est couverte et laiss\u00e9e lever dans un endroit ti\u00e8de jusqu&rsquo;\u00e0 ce qu&rsquo;elle double de volume, ce qui prend environ 1 \u00e0 2 heures.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Lorsque la p\u00e2te a bien lev\u00e9, on proc\u00e8de \u00e0 la friture : une grande quantit\u00e9 d&rsquo;huile d&rsquo;arachide est port\u00e9e \u00e0 temp\u00e9rature (environ 170-180\u00b0C) et la p\u00e2te est pr\u00e9lev\u00e9e \u00e0 la cuill\u00e8re pour former les beignets. Pendant la cuisson, chaque beignet gonfle et prend une couleur dor\u00e9e parfaite. \u00c0 l&rsquo;aide d&rsquo;une \u00e9cumoire, ils sont soigneusement retourn\u00e9s pour assurer une cuisson homog\u00e8ne.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Une fois pr\u00eats, les beignets sont \u00e9goutt\u00e9s et plac\u00e9s sur du papier buvard pour \u00e9liminer l&rsquo;exc\u00e8s d&rsquo;huile. La touche finale est un g\u00e9n\u00e9reux saupoudrage de sucre glace, qui les rend irr\u00e9sistibles. Servez-les encore chauds, ils lib\u00e9reront toute leur saveur et leur parfum, en se transformant en un petit chef-d&rsquo;\u0153uvre de douceur id\u00e9al pour f\u00eater le carnaval.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le carnaval, c&rsquo;est la f\u00eate de la joie, de l&rsquo;art et de la tradition. Et quelle meilleure fa\u00e7on de le c\u00e9l\u00e9brer qu&rsquo;avec l&rsquo;un des desserts les plus embl\u00e9matiques de la tradition v\u00e9nitienne ? Les Beignets V\u00e9nitiens (ou \u00ab\u00a0fritoe\u00a0\u00bb) sont le symbole du carnaval, appr\u00e9ci\u00e9es pour leur go\u00fbt et leur douceur irr\u00e9sistible. Cette ann\u00e9e, notre chef&hellip;<\/p>\n","protected":false},"author":2,"featured_media":15794,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[24],"tags":[],"class_list":["post-15809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-territoire"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Carnaval \u00e0 table : les Beignets v\u00e9nitiens - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Le carnaval, c&#039;est la f\u00eate de la joie, de l&#039;art et de la tradition. 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