{"id":26232,"date":"2024-01-07T20:04:04","date_gmt":"2024-01-07T19:04:04","guid":{"rendered":"https:\/\/ligurealassio.it\/pandolce-genovese\/"},"modified":"2025-07-16T17:17:29","modified_gmt":"2025-07-16T15:17:29","slug":"pandolce-genovese","status":"publish","type":"post","link":"https:\/\/ligurealassio.it\/fr\/pandolce-genovese\/","title":{"rendered":"PANDOLCE GENOVESE"},"content":{"rendered":"<h2 style=\"text-align: center;\">Pandolce Genovese<br \/>\nLe pain sucr\u00e9 traditionnel de la Ligurie<\/h2>\n<p>Le <strong>pandolce genovese<\/strong> est un dessert typique de la Ligurie, riche en fruits secs et en noix. Il existe en deux versions :<\/p>\n<ul>\n<li><strong>Pandolce bas<\/strong> : plus sec, pr\u00e9par\u00e9 avec de la levure chimique<\/li>\n<li><strong>Pandolce haut<\/strong> : plus moelleux, proche du panettone, pr\u00e9par\u00e9 avec de la levure de bi\u00e8re<\/li>\n<\/ul>\n<p>Selon la l\u00e9gende, c\u2019est le plus jeune de la famille qui sert le pandolce, en commen\u00e7ant par le plus \u00e2g\u00e9. Ce dernier le coupe en deux pour en conserver une moiti\u00e9 jusqu\u2019au <strong>3 f\u00e9vrier<\/strong>, jour de la b\u00e9n\u00e9diction de la gorge, f\u00eate de <strong>Saint Blaise<\/strong>.<\/p>\n<div><\/div>\n<h3>\u00a0Ingr\u00e9dients pour 1 pandolce :<\/h3>\n<ul>\n<li>250 g de farine<\/li>\n<li>80 g de sucre semoule<\/li>\n<li>70 g de beurre \u00e0 temp\u00e9rature ambiante<\/li>\n<li>1 \u0153uf moyen (50 g sans coquille)<\/li>\n<li>30 g de vermouth blanc ou vin doux<\/li>\n<li>30 g de liqueur \u00e0 l\u2019anis<\/li>\n<li>40 g de raisins secs<\/li>\n<li>30 g de pignons<\/li>\n<li>40 g de c\u00e9drat confit en d\u00e9s<\/li>\n<li>30 g d\u2019orange confite en d\u00e9s<\/li>\n<li>50 g de figues s\u00e8ches<\/li>\n<li>50 g de cerneaux de noix<\/li>\n<li>\u00bd c. \u00e0 caf\u00e9 de graines de fenouil<\/li>\n<li>\u00bd c. \u00e0 caf\u00e9 de graines d\u2019anis<\/li>\n<li>10 g de levure chimique<\/li>\n<li>1 pinc\u00e9e de sel<\/li>\n<\/ul>\n<div><\/div>\n<h3>Pr\u00e9paration :<\/h3>\n<ol start=\"1\">\n<li>Faites tremper les raisins secs, puis \u00e9gouttez-les et s\u00e9chez-les.<\/li>\n<li>Broyez finement les graines de fenouil et d\u2019anis.<\/li>\n<li>Coupez les figues et hachez grossi\u00e8rement les noix.<\/li>\n<li>M\u00e9langez tous les fruits secs, les noix, le sucre, la farine, la levure, les \u00e9pices et le sel.<\/li>\n<li>Ajoutez le vermouth, la liqueur \u00e0 l\u2019anis et le beurre. P\u00e9trissez jusqu\u2019\u00e0 obtenir une p\u00e2te homog\u00e8ne.<\/li>\n<li>Formez une boule bomb\u00e9e et d\u00e9posez-la sur une plaque recouverte de papier cuisson.<\/li>\n<li>Faites cuire au four statique \u00e0 170\u00b0C pendant environ 50 minutes.<\/li>\n<li>Laissez refroidir avant de servir. Le pandolce doit \u00eatre sec \u00e0 l\u2019int\u00e9rieur et croustillant \u00e0 l\u2019ext\u00e9rieur.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong>Savourez ce dessert parfum\u00e9 qui c\u00e9l\u00e8bre les traditions culinaires de la Ligurie !<\/strong><\/p>\n<p style=\"text-align: center;\">\n","protected":false},"excerpt":{"rendered":"<p>Dolce tipico ligure farcito con tantissima frutta secca. <\/p>\n","protected":false},"author":2,"featured_media":23354,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1740,1745],"tags":[2624,2625,2626,2627],"class_list":["post-26232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-et-environs","category-magazine-fr","tag-cucina-della-tradizione-fr","tag-dolci-tipici-fr","tag-liguria-in-tavola-fr","tag-pandolce-genovese-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>PANDOLCE GENOVESE - Hotel Ligure<\/title>\n<meta name=\"description\" content=\"Pandolce genovese : pain sucr\u00e9 traditionnel de Ligurie aux fruits secs et \u00e9pices. 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