{"id":4585,"date":"2026-02-03T13:27:26","date_gmt":"2026-02-03T12:27:26","guid":{"rendered":"http:\/\/www.jepars.ch\/magazine\/?p=4585"},"modified":"2026-02-04T12:13:34","modified_gmt":"2026-02-04T11:13:34","slug":"polpette-di-pane-boulettes-de-pain-a-la-sauce-tomate","status":"publish","type":"post","link":"https:\/\/www.jepars.ch\/magazine\/polpette-di-pane-boulettes-de-pain-a-la-sauce-tomate\/","title":{"rendered":"Polpette di pane"},"content":{"rendered":"<p><span style=\"color: #ff0000\"><strong>Origine des Pouilles<\/strong><\/span><\/p>\n<p>C&#8217;est \u00e9videmment une recette paysanne dont le principe de base \u00e9tait d&#8217;utiliser les restes de pain (comme, par exemple, la bruschetta). Si certaines r\u00e9gions de l&#8217;Italie la revendique, son origine est bien celle des Pouilles.<\/p>\n<p><strong><span style=\"color: #ff0000\">Pr\u00e9paration<\/span><\/strong><\/p>\n<p>Coupez le pain en tranches.<br \/>\nFaites-le tremper dans du lait quelques minutes. Mettez les tranches dans un r\u00e9cipient et ajoutez-y les oeufs, le pecorino, la chapelure, le persil et l\u2019ail.<\/p>\n<blockquote><p><strong>Ingr\u00e9dients<\/strong><br \/>\n\u2022 400 grammes de pain (blanc, complet,&#8230;)<br \/>\n\u2022 2 oeufs<br \/>\n\u2022 60 grammes de pecorino r\u00e2p\u00e9 (\u00e0 d\u00e9faut, parmesan)<br \/>\n\u2022 60 gr de chapelure<br \/>\n\u2022 lait (ou eau)<br \/>\n\u2022 1 petite botte de persil hach\u00e9e<br \/>\n\u2022 2 gousses d\u2019ail hach\u00e9es<br \/>\n\u2022 Huile de friture<br \/>\n\u2022 Sauce tomate<br \/>\n\u2022 Sel<\/p><\/blockquote>\n<p>Salez mod\u00e9r\u00e9ment. M\u00e9langez bien tout les ingr\u00e9dients. Le m\u00e9lange doit \u00eatre collant (sinon, ajoutez de la chapelure). Laissez reposer une demi-heure puis formez des boulettes de la taille d\u2019une grosse noix, ou de la taille de hamburgers. Chauffez l\u2019huile et faites frire les boulettes (ou les hamburgers) jusqu\u2019\u00e0 ce qu\u2019elles soient bien dor\u00e9es.<br \/>\nFaites une sauce tomate de la bonne tradition italienne et nappez vos boulettes avant de les d\u00e9guster.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OK<\/p>\n","protected":false},"author":3,"featured_media":4603,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[36,7,83,121],"tags":[8671,8508,8672],"class_list":["post-4585","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-du-monde","category-europe","category-italie","category-mediterrannee","tag-polpette-di-pane","tag-pouilles","tag-recette-italie"],"wps_subtitle":"CUISINE DU MONDE \/ ITALIE","_links":{"self":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/4585","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/comments?post=4585"}],"version-history":[{"count":35,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/4585\/revisions"}],"predecessor-version":[{"id":22011,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/4585\/revisions\/22011"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media\/4603"}],"wp:attachment":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media?parent=4585"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/categories?post=4585"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/tags?post=4585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}