{"id":2913,"date":"2014-09-21T17:17:03","date_gmt":"2014-09-21T15:17:03","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=2913"},"modified":"2014-09-25T22:04:33","modified_gmt":"2014-09-25T20:04:33","slug":"pasta-alla-checca","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/pasta-alla-checca\/","title":{"rendered":"Recette de p\u00e2tes \u00e0 la Checca (mozzarella, tomates et basilic)"},"content":{"rendered":"\n<p><p>Les\u00a0<strong>p\u00e2tes \u00e0 la Checca<\/strong>\u00a0est un plat typique de Rome. La principale caract\u00e9ristique de ce d\u00e9licieux plat est que l&rsquo;on fait pas cuire la sauce, comme dans <a title=\"Recette de spaghetti au pesto maison\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2011\/10\/spaghetti-au-pesto-maison.html\">le pesto<\/a>. En outre, on\u00a0peut dire qu&rsquo;il s\u2019agit d&rsquo;un plat\u00a0\u00e0 mi-chemin entre une salade et un plat de p\u00e2tes parce que il peut \u00eatre consomm\u00e9 froid ou ti\u00e8de. Bien que, entre les deux options, je pr\u00e9f\u00e8re de loin les servir ti\u00e8de.\u00a0Dans ce cas,\u00a0la mozzarella va fondre un petit\u00a0peu, et je trouve que comme \u00e7a c&rsquo;est tr\u00e8s tr\u00e8s bon.<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/07\/pasta_alla_checca.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/07\/pasta_alla_checca.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/07\/pasta_alla_checca-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/07\/pasta_alla_checca-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/07\/pasta_alla_checca.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/pasta-alla-checca\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de p\u00e2tes \u00e0 la Checca (mozzarella, tomates et basilic)<\/h2>\n<span id=\"post-ratings-2913\" class=\"post-ratings\" data-nonce=\"c5589c3daf\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_2913_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(2913, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2913_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(2913, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2913_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(2913, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2913_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(2913, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2913_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(2913, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 1<\/div><\/span><span id=\"post-ratings-2913-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT15M>15 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2014-09-25\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">400 g de p\u00e2tes courtes (fusilli, penne, farfalle, roues&#8230;)<\/li>\n<li itemprop=\"recipeIngredient\">2 boules de mozzarella de bufflonne<\/li>\n<li itemprop=\"recipeIngredient\">2 tomates m\u00fbres \u00e0 point et bien savoureuses<\/li>\n<li itemprop=\"recipeIngredient\">Basilique,\u00a0quantit\u00e9 selon votre go\u00fbt<\/li>\n<li itemprop=\"recipeIngredient\">Huile d&rsquo;olive extra vierge<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre noir<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Dans une grande casserole, porter \u00e0 \u00e9bullition 3 litres d&rsquo;eau. Lorsque l&rsquo;eau est \u00e0 \u00e9bullition, ajouter 2 cuill\u00e8res \u00e0 soupe de sel. Lorsque l&rsquo;eau\u00a0revient \u00e0 \u00e9bullition, faire cuire les p\u00e2tes le temps indiqu\u00e9 sur le paquet. Faire cuire\u00a0<em>al dente<\/em>.<\/li>\n<li itemprop=\"recipeInstructions\">Laver les tomates, enlever\u00a0le p\u00e9doncule avec un couteau et les couper en morceaux.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter et couper la mozzarella de bufflonne en cubes d&rsquo;environ 1 cm de c\u00f4t\u00e9. Pas besoin d&rsquo;\u00eatre parfaits.<\/li>\n<li itemprop=\"recipeInstructions\">Laver les feuilles de basilic, bien les s\u00e9cher et hacher grossi\u00e8rement.<\/li>\n<li itemprop=\"recipeInstructions\">Quand les p\u00e2tes sont cuites, les \u00e9goutter et m\u00e9langer avec un peu d&rsquo;huile d&rsquo;olive pour les emp\u00eacher de coller.<\/li>\n<li itemprop=\"recipeInstructions\">Maintenant, vous avez deux choix, laisser refroidir compl\u00e8tement, ou les servir\u00a0ti\u00e8des.<\/li>\n<li itemprop=\"recipeInstructions\">Juste avant de servir, dans un grand bol, m\u00e9langer tous les ingr\u00e9dients ensemble avec les p\u00e2tes, assaisonner de\u00a0poivre noir, d&rsquo;huile d&rsquo;olive et de\u00a0sel selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat. Bon app\u00e9tit !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Vous pouvez remplacer la moiti\u00e9 du fromage mozzarella par du fromage <em><a href=\"http:\/\/www.formaggiroma.it\/pagina.php?ID=12&amp;categoria=Prodotti\">Caciotta Romana<\/a><\/em>, \u00a0\u00e9galement coup\u00e9 en d\u00e9s.<\/li>\n<li>Vous pouvez enlever les graines de tomates, si vous le d\u00e9sirez.<\/li>\n<li>Si vous allez consommer ce plat froid, ne jamais refroidir les p\u00e2tes \u00e0\u00a0l&rsquo;eau. Il faut mieux les\u00a0m\u00e9langer avec un filet d&rsquo;huile pour les emp\u00eacher de coller et les laisser refroidir doucement.<\/li>\n<li>Bien que ce plat est tr\u00e8s facile \u00e0 pr\u00e9parer, pour bien r\u00e9ussir\u00a0ces p\u00e2tes \u00e0 la Checca\u00a0on a besoin\u00a0d&rsquo;ingr\u00e9dients de bonne qualit\u00e9. Autant que possible, selon vos moyens, investissez dans une bonne mozzarella (de bufflonne, bien sur), des tomates m\u00fbres et savoureuses et de l&rsquo;huile d&rsquo;olive extra vierge premi\u00e8re qualit\u00e9.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2916,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[841,20],"tags":[962,859,23,959],"class_list":["post-2913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-riz-et-pates","category-recette","tag-mozzarella","tag-basilic","tag-pates","tag-tomates"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de p\u00e2tes \u00e0 la Checca (mozzarella, tomates et basilic)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/pasta-alla-checca\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de p\u00e2tes \u00e0 la Checca (mozzarella, tomates et basilic)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jesuisuncuisinier.fr\/fr\/pasta-alla-checca\/\" \/>\n<meta property=\"og:site_name\" content=\"Je suis un cuisinier - 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