{"id":10021,"date":"2026-06-02T11:57:52","date_gmt":"2026-06-02T11:57:52","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10021"},"modified":"2026-06-02T11:57:59","modified_gmt":"2026-06-02T11:57:59","slug":"%f0%9f%90%99-pieuvres-murees-a-la-sicilienne-purpiceddi-murati","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10021","title":{"rendered":"\ud83d\udc19 Pieuvres Mur\u00e9es \u00e0 la Sicilienne (Purpiceddi Murati)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Les <strong>Pieuvres Mur\u00e9es<\/strong>, ou <em>Purpiceddi Murati<\/em>, sont l\u2019une des pr\u00e9parations les plus authentiques de la cuisine sicilienne. La cuisson se fait en \u00e9touff\u00e9e, dans un r\u00e9cipient ferm\u00e9 herm\u00e9tiquement, sans jamais soulever le couvercle. R\u00e9sultat : un poulpe tendre, parfum\u00e9, baignant dans un bouillon riche qui peut m\u00eame servir \u00e0 cuire des spaghettis.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette recette repose sur des ingr\u00e9dients simples : <strong>b\u00e9b\u00e9s poulpes<\/strong>, <strong>tomates fra\u00eeches<\/strong>, <strong>oignon<\/strong>, <strong>persil<\/strong>, <strong>huile d\u2019olive extra vierge<\/strong> et un filet de <strong>vin blanc<\/strong>. Chez Esprit Mezzo Giorno, nous aimons utiliser une huile d\u2019olive de caract\u00e8re, un vin blanc italien sec et nos <strong>tomates artisanales<\/strong> pour intensifier les saveurs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=la-cave-du-mezzogiorno\">D\u00e9couvrir nos vins blancs italiens<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\">Nos huiles d\u2019olive &amp; condiments italiens<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=le-potager-ensoleille-legumes-conserves-secs\">Tomates &amp; l\u00e9gumes du Potager Ensoleill\u00e9<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%F0%9F%8D%9D-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\">P\u00e2tes artisanales pour utiliser le bouillon<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La technique est simple : l\u2019oignon est revenu dans l\u2019huile, d\u00e9glac\u00e9 au vin blanc, puis rejoint par les tomates et le persil. Le poulpe est ajout\u00e9 en dernier, avant de fermer le couvercle pour une cuisson courte mais intense. Le bouillon obtenu est abondant, parfum\u00e9 et id\u00e9al pour napper des p\u00e2tes longues.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chaque famille sicilienne poss\u00e8de sa version : certains ajoutent des c\u00e2pres, d\u2019autres un peu de piment ou de raisin sec. Une recette rustique, marine et profond\u00e9ment m\u00e9diterran\u00e9enne, parfaite pour un repas simple mais charg\u00e9 de caract\u00e8re.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83d\udc19 <strong>Pieuvres Mur\u00e9es (Purpiceddi Murati) \u2013 Le grand classique sicilien cuit en \u00e9touff\u00e9e<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Les <strong>Pieuvres Mur\u00e9es<\/strong> (<em>Purpiceddi Murati<\/em>) sont une sp\u00e9cialit\u00e9 culinaire embl\u00e9matique de la Sicile. Tout le secret et le charme de ce plat r\u00e9sident dans sa cuisson \u00e0 l&rsquo;\u00e9touff\u00e9e : une fois le r\u00e9cipient scell\u00e9, on ne soul\u00e8ve jamais le couvercle jusqu&rsquo;\u00e0 la fin de la cuisson ! Le poulpe cuit ainsi dans son propre jus et s&rsquo;impr\u00e8gne de toutes les vapeurs aromatiques.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le bouillon riche et abondant obtenu en fin de cuisson est une merveille absolue. Il sert traditionnellement de base pour napper de gros spaghettis artisanaux.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\uded2 Vos Ingr\u00e9dients en un Clic<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pour r\u00e9aliser ce chef-d&rsquo;\u0153uvre marin dans les r\u00e8gles de l&rsquo;art, composez votre panier avec les p\u00e9pites de notre boutique :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 kg de b\u00e9b\u00e9s poulpes<\/strong> (ou poulpe de roche nettoy\u00e9)<\/li>\n\n\n\n<li><strong>400 g de tomates fra\u00eeches<\/strong> (concass\u00e9es)<\/li>\n\n\n\n<li><strong>1 oignon, du persil frais, sel et poivre<\/strong><\/li>\n\n\n\n<li><strong>Huile d&rsquo;olive extra vierge :<\/strong> Choisissez un flacon de notre terroir dans la cat\u00e9gorie <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 L&rsquo;Or Liquide &amp; Condiments<\/a><\/strong> pour lancer votre base aromatique.<\/li>\n\n\n\n<li><strong>Vin blanc sec :<\/strong> Indispensable pour d\u00e9glacer et apporter de l&rsquo;acidit\u00e9 ! Prenez une bouteille issue de notre rayon <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=la-cave-du-mezzogiorno\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 La Cave du Mezzogiorno<\/a><\/strong> ou d\u00e9couvrez notre <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=selection-premium-de-vins-blancs-italiens-les-meilleurs-domaines-du-nord-au-sud\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 S\u00e9lection Premium de Vins Blancs Italiens<\/a><\/strong>.<\/li>\n\n\n\n<li><strong>Pour accompagner (Le duo parfait) :<\/strong> 400 g de spaghettis de notre collection <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%f0%9f%8d%9d-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 P\u00e2tes et Riz : L&rsquo;excellence du grain sous toutes ses formes<\/a><\/strong> pour absorber magistralement le jus de cuisson du poulpe.<\/li>\n\n\n\n<li><strong>L&rsquo;astuce de Tedy :<\/strong> Relevez la sauce avec une pointe de piment et une cuiller\u00e9e de nos <strong><a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dgamme-aid-kitchen-poudres-herbes-aromates-pour-sublimer-vos-plats\" target=\"_blank\" rel=\"noreferrer noopener\">C\u00e2pres au sel de Pantelleria Aid Kitchen<\/a><\/strong> pour ajouter du relief.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf73 Pr\u00e9paration Pas \u00e0 Pas<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Le fond aromatique<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dans une grande casserole (id\u00e9alement en terre cuite ou \u00e0 fond \u00e9pais), versez un g\u00e9n\u00e9reux filet d&rsquo;huile d&rsquo;olive de notre cat\u00e9gorie <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\">L&rsquo;Or Liquide<\/a><\/strong>. Faites-y revenir l&rsquo;oignon finement \u00e9minc\u00e9 jusqu&rsquo;\u00e0 ce qu&rsquo;il devienne translucide.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Le d\u00e9gla\u00e7age<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Versez un bon verre de vin blanc de notre <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product=selection-premium-de-vins-blancs-italiens-les-meilleurs-domaines-du-nord-au-sud\">S\u00e9lection Premium<\/a><\/strong>. Laissez le vin s&rsquo;\u00e9vaporer \u00e0 feu vif pendant 2 minutes pour concentrer les sucres.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. La base de tomate<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ajoutez les tomates concass\u00e9es, le persil hach\u00e9, le sel et le poivre noir. Portez le tout \u00e0 \u00e9bullition pendant 3 \u00e0 4 minutes pour lier la sauce.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. La \u00ab\u00a0Muration\u00a0\u00bb (L&rsquo;\u00e9tape sacr\u00e9e)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9posez les b\u00e9b\u00e9s poulpes directement dans la sauce fr\u00e9missante. Remuez une fois, puis fermez imm\u00e9diatement et herm\u00e9tiquement le couvercle. Pr\u00e9parez un minuteur : laissez cuire \u00e0 feu moyen-doux pendant <strong>exactement 15 minutes sans jamais ouvrir le couvercle<\/strong>. C&rsquo;est cette \u00e9tanch\u00e9it\u00e9 qui va attendrir le poulpe \u00e0 la perfection.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Le secret de Tedy (L&rsquo;assemblage des p\u00e2tes)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pendant les derni\u00e8res minutes de cuisson du poulpe, faites cuire vos spaghettis de notre gamme <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%f0%9f%8d%9d-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\">P\u00e2tes et Riz<\/a><\/strong> dans de l&rsquo;eau bouillante sal\u00e9e, en les gardant tr\u00e8s <em>al dente<\/em>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Une fois les 15 minutes du poulpe \u00e9coul\u00e9es, soulevez enfin le couvercle : le bouillon est alors abondant et tr\u00e8s parfum\u00e9. \u00c0 l&rsquo;aide d&rsquo;une <strong>\u00e9cumoire<\/strong>, transf\u00e9rez les spaghettis directement de la casserole dans le bouillon de poulpe. Laissez les p\u00e2tes finir de cuire et s&rsquo;imbiber de ce jus de la mer pendant 1 \u00e0 2 minutes \u00e0 feu vif.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Le dressage<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Servez les spaghettis bien enrob\u00e9s de sauce rouge dans des assiettes creuses, surmont\u00e9s des b\u00e9b\u00e9s poulpes fondants et d&rsquo;un dernier filet d&rsquo;huile d&rsquo;olive crue. Un pur d\u00e9lice sicilien !<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">7. parenth\u00e8se <\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">C&rsquo;est exactement la m\u00eame magie physique ! Les <strong>pommes de terre \u00e0 l\u2019\u00e9touff\u00e9e<\/strong> (que l&rsquo;on appelle souvent <em>patate affogate<\/em> ou <em>stufate<\/em> en Italie) reposent sur le m\u00eame principe ancestral et basique : la cuisson close.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Voici pourquoi l&rsquo;id\u00e9e est identique, mais en version encore plus simple (et ultra r\u00e9confortante) :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>L&rsquo;auto-cuisson par la vapeur :<\/strong> Comme pour le poulpe, les pommes de terre coup\u00e9es en morceaux vont cuire gr\u00e2ce \u00e0 l&rsquo;humidit\u00e9 qu&rsquo;elles rejettent et au filet d&rsquo;huile d&rsquo;olive. La vapeur d&rsquo;eau reste prisonni\u00e8re du couvercle, retombe en gouttes, et rend les pommes de terre incroyablement fondantes \u00e0 l&rsquo;int\u00e9rieur, presque cr\u00e9meuses.<\/li>\n\n\n\n<li><strong>Le fond qui attache juste ce qu&rsquo;il faut :<\/strong> Le secret de la version basique aux pommes de terre, c&rsquo;est de mettre un bon oignon \u00e9minc\u00e9 au fond avec votre huile d&rsquo;olive de notre s\u00e9lection <strong><a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct_cat%3Dlor-liquide-condiments\" target=\"_blank\" rel=\"noreferrer noopener\">L&rsquo;Or Liquide<\/a><\/strong>. Sans ouvrir le couvercle, l&rsquo;oignon va confire et caram\u00e9liser tout doucement, tandis que les pommes de terre du dessous vont former une petite cro\u00fbte dor\u00e9e d\u00e9licieuse.<\/li>\n\n\n\n<li><strong>L&rsquo;aromate qui change tout :<\/strong> Dans cette version paysanne tr\u00e8s basique, il suffit d&rsquo;ajouter une \u00e9norme pinc\u00e9e de notre <strong><a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dgamme-aid-kitchen-poudres-herbes-aromates-pour-sublimer-vos-plats\" target=\"_blank\" rel=\"noreferrer noopener\">Origan de Pantelleria s\u00e9ch\u00e9 Aid Kitchen<\/a><\/strong> (ou un peu de piment). L&rsquo;origan va infuser \u00e0 l&rsquo;\u00e9touff\u00e9e dans la chair chaude des patates. Un bonheur simple avec trois fois rien.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">C&rsquo;est la preuve que les meilleures techniques de la cuisine du Sud s&rsquo;appliquent aussi bien aux produits nobles de la mer qu&rsquo;aux ingr\u00e9dients les plus modestes du potager !<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ce plat de pommes de terre est un d\u00e9lice aussi, j&rsquo;adore, une recette de ma maman <\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"320\" height=\"240\" data-id=\"10026\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.3bfsP-oDZ5MJ9tZGJgkM1wAAAA.webp\" alt=\"\" class=\"wp-image-10026\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.3bfsP-oDZ5MJ9tZGJgkM1wAAAA.webp 320w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.3bfsP-oDZ5MJ9tZGJgkM1wAAAA-300x225.webp 300w\" sizes=\"(max-width: 320px) 100vw, 320px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"259\" height=\"194\" data-id=\"10030\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.A8CIV49At-QHc9mDj2pZYAAAAA.webp\" alt=\"\" class=\"wp-image-10030\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"311\" data-id=\"10027\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.EPoSL9xw1wc9DWo4rHWu2AHaE3.webp\" alt=\"\" class=\"wp-image-10027\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.EPoSL9xw1wc9DWo4rHWu2AHaE3.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.EPoSL9xw1wc9DWo4rHWu2AHaE3-300x197.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"290\" data-id=\"10029\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.G4doxVAl6-kBA2EL6Be6AAHaEi.webp\" alt=\"\" class=\"wp-image-10029\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.G4doxVAl6-kBA2EL6Be6AAHaEi.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.G4doxVAl6-kBA2EL6Be6AAHaEi-300x184.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10023\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.RHXOvt_BCbO-H7dNQ-O1PAHaFj.webp\" alt=\"\" class=\"wp-image-10023\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.RHXOvt_BCbO-H7dNQ-O1PAHaFj.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.RHXOvt_BCbO-H7dNQ-O1PAHaFj-300x225.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10025\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.DJWtxoFJawcG_JzUXTO8DwHaFj.webp\" alt=\"\" class=\"wp-image-10025\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.DJWtxoFJawcG_JzUXTO8DwHaFj.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.DJWtxoFJawcG_JzUXTO8DwHaFj-300x225.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"316\" data-id=\"10031\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wfN_hSqtCCbcqaRkJElExwHaE8.webp\" alt=\"\" class=\"wp-image-10031\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wfN_hSqtCCbcqaRkJElExwHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wfN_hSqtCCbcqaRkJElExwHaE8-300x200.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"248\" data-id=\"10032\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.bsglRzgazW8YC2azgO42cgHaD4.webp\" alt=\"\" class=\"wp-image-10032\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.bsglRzgazW8YC2azgO42cgHaD4.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.bsglRzgazW8YC2azgO42cgHaD4-300x157.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"293\" data-id=\"10028\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.2tmquqzVTF1W4LYcg0cfaAHaEl.webp\" alt=\"\" class=\"wp-image-10028\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.2tmquqzVTF1W4LYcg0cfaAHaEl.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.2tmquqzVTF1W4LYcg0cfaAHaEl-300x185.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"364\" data-id=\"10022\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.EZp3BVQnacL4gvMoh0ZBigHaFs.webp\" alt=\"\" class=\"wp-image-10022\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.EZp3BVQnacL4gvMoh0ZBigHaFs.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.EZp3BVQnacL4gvMoh0ZBigHaFs-300x230.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"632\" data-id=\"10024\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.t-9F_zPJamsmc6B_swe0DQHaJ4.webp\" alt=\"\" class=\"wp-image-10024\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.t-9F_zPJamsmc6B_swe0DQHaJ4.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.t-9F_zPJamsmc6B_swe0DQHaJ4-225x300.webp 225w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Recette sicilienne traditionnelle : b\u00e9b\u00e9s poulpes cuits en \u00e9touff\u00e9e avec tomates, oignon, persil,<br \/>\nhuile d\u2019olive et vin blanc. Un plat marin, parfum\u00e9 et authentique.<\/p>\n","protected":false},"author":1,"featured_media":10026,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"Pieuvres Mur\u00e9es : poulpes cuits en \u00e9touff\u00e9e avec tomates, oignon, persil, huile d\u2019olive et vin blanc. 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