{"id":7276,"date":"2021-05-06T12:30:27","date_gmt":"2021-05-06T11:30:27","guid":{"rendered":"http:\/\/entrelapoireetlefromage.com\/blog\/?p=7276"},"modified":"2025-11-12T14:24:57","modified_gmt":"2025-11-12T13:24:57","slug":"canneles-aperitifs-au-jambon-de-parme-scamorza-fumee","status":"publish","type":"post","link":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/2021\/05\/06\/canneles-aperitifs-au-jambon-de-parme-scamorza-fumee\/","title":{"rendered":"Cannel\u00e9s Ap\u00e9ritifs au Jambon de Parme &#038; Scamorza Fum\u00e9e"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2021\/05\/Canneles-au-Jambon-de-Parme-Scamorza-1b.jpg\" alt=\"\" class=\"wp-image-14829\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2021\/05\/Canneles-au-Jambon-de-Parme-Scamorza-1b.jpg 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2021\/05\/Canneles-au-Jambon-de-Parme-Scamorza-1b-200x300.jpg 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Avec l&rsquo;arriv\u00e9e du weekend, je vous propose aujourd&rsquo;hui une recette de petites bouch\u00e9es ap\u00e9ritives qui changent un peu de l&rsquo;ordinaire: des cannel\u00e9s au jambon de Parme &amp; \u00e0 la Scamorza fum\u00e9e.<\/p>\n\n\n\n<p>La scamorza est un fromage du Sud de l&rsquo;Italie peu affin\u00e9, \u00e0 base de lait de buflonne, de vache ou m\u00eame de brebis, semblable \u00e0 la mozzarella. On peut la trouver nature ou fum\u00e9e. Dans ce dernier cas, elle est fum\u00e9e au bois ou \u00e0 la paille, ce qui lui donne une couleur jaune-orang\u00e9e et un go\u00fbt fum\u00e9 subtil tr\u00e8s caract\u00e9ristique.<\/p>\n\n\n\n<p>Ce proc\u00e9d\u00e9 permet \u00e9galement de la conserver plus longtemps que la mozzarella classique (plusieurs semaines dans un lieu frais).<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>Vous la retrouverez sur les \u00e9tals, de forme ovale et resserr\u00e9e par une cordelette.<\/p>\n\n\n\n<p>Elle se pr\u00eate \u00e0 nombre de pr\u00e9parations (risotto, croquettes, arancini, etc.). Je l&rsquo;ai int\u00e9gr\u00e9 ici dans des petits cannel\u00e9s sal\u00e9s, agr\u00e9ment\u00e9s de jambon de Parme et de basilic frais pour un ap\u00e9ritif festif aux saveurs de l&rsquo;Italie.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Temps de pr\u00e9paration: 20 minutes<\/p>\n\n\n\n<p>Temps de cuisson: 25 minutes<\/p>\n\n\n\n<p>Ingr\u00e9dients (Pour 6 personnes):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>130 g de scarmorza<\/li>\n\n\n\n<li>90 g de jambon de Parme<\/li>\n\n\n\n<li>100 g de farine<\/li>\n\n\n\n<li>60 g de beurre doux<\/li>\n\n\n\n<li>10 cl de lait demi-\u00e9cr\u00e9m\u00e9<\/li>\n\n\n\n<li>2 c \u00e0 s de basilic cisel\u00e9<\/li>\n\n\n\n<li>poivre noir de Kamp\u00f4t<\/li>\n\n\n\n<li>1 \u0153uf + 1 jaune<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2020\/11\/Cannel\u00e9s-au-Jambon-de-Parme-Scamorza-2.jpg\" alt=\"\" class=\"wp-image-7280\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2020\/11\/Cannel\u00e9s-au-Jambon-de-Parme-Scamorza-2.jpg 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2020\/11\/Cannel\u00e9s-au-Jambon-de-Parme-Scamorza-2-200x300.jpg 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>\n\n\n<p>Recette:<\/p>\n\n\n\n<p>Pr\u00e9chauffez votre four \u00e0 200\u00b0C.<\/p>\n\n\n\n<p>Faites chauffer le beurre et le lait dans une petite casserole.<\/p>\n\n\n\n<p>Dans une jatte, m\u00e9langez l&rsquo;\u0153uf, le jaune et la farine. Incorporez le m\u00e9lange de lait et le beurre, en trois fois, tout en m\u00e9langeant \u00e9nergiquement, afin d&rsquo;\u00e9viter la formation de grumeaux. Poivrez.<\/p>\n\n\n\n<p>Coupez le jambon de Parme en fines lamelles \u00e0 l&rsquo;aide d&rsquo;un ciseau. D\u00e9taillez la scamorza fum\u00e9e en d\u00e9s. Lavez, s\u00e9cher et ciselez le basilic frais.<\/p>\n\n\n\n<p>Incorporez tous les ingr\u00e9dients \u00e0 la p\u00e2te \u00e0 cannel\u00e9s.<\/p>\n\n\n\n<p>R\u00e9partissez la pr\u00e9paration dans vos moules \u00e0 cannel\u00e9s et enfournez pour 20 minutes de cuisson.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Avec l&rsquo;arriv\u00e9e du weekend, je vous propose aujourd&rsquo;hui une recette de petites bouch\u00e9es ap\u00e9ritives qui changent un peu de l&rsquo;ordinaire: des cannel\u00e9s au jambon de &hellip; <\/p>\n","protected":false},"author":1,"featured_media":14829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[198,164,469,91,721,427,293,723,722],"class_list":["post-7276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2aperitifs-dinatoires","tag-aperitif-dinatoire","tag-basilic","tag-beurre-doux","tag-bouchees","tag-canneles","tag-farine-de-ble","tag-jambon-de-parme","tag-lait-demi-ecreme","tag-scamorza"],"_links":{"self":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/7276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=7276"}],"version-history":[{"count":11,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/7276\/revisions"}],"predecessor-version":[{"id":14830,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/7276\/revisions\/14830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media\/14829"}],"wp:attachment":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=7276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=7276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=7276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}