{"id":10078,"date":"2026-06-02T18:55:30","date_gmt":"2026-06-02T18:55:30","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10078"},"modified":"2026-06-02T18:55:36","modified_gmt":"2026-06-02T18:55:36","slug":"%f0%9f%a6%91-calamari-in-umido-con-patate-calmars-mijotes-aux-pommes-de-terre","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10078","title":{"rendered":"\ud83e\udd91 Calamari in Umido con Patate (Calmars Mijot\u00e9s aux Pommes de Terre)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le <strong>Calamari in umido con patate<\/strong> est un plat traditionnel sicilien, humble mais riche en go\u00fbt : des calamars mijot\u00e9s lentement avec des pommes de terre dor\u00e9es, de l\u2019ail, du piment, du persil et un filet de <strong>vin blanc sec<\/strong>. Une recette familiale, simple et profond\u00e9ment m\u00e9diterran\u00e9enne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour sublimer ce plat, nous utilisons une <strong>huile d\u2019olive extra vierge<\/strong> de caract\u00e8re, un <strong>vin blanc italien<\/strong> sec et aromatique, ainsi que des <strong>aromates du Sud<\/strong> pour relever la sauce. Ces ingr\u00e9dients apportent une intensit\u00e9 authentique et une profondeur aromatique fid\u00e8le aux recettes siciliennes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\">Huiles d\u2019olive &amp; condiments italiens<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=vins-blancs-italiens-fraicheur-elegance-terroirs-dexception-esprit-mezzo-giorno\">Vins blancs italiens \u2013 fra\u00eecheur &amp; \u00e9l\u00e9gance<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=la-cave-du-mezzogiorno\">La Cave du Mezzogiorno \u2013 vins du Sud<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%F0%9F%A7%82-sel-epices\">\u00c9pices &amp; aromates du Sud<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La cuisson alterne deux \u00e9tapes essentielles : une saisie rapide des calamars pour fixer la texture, puis un mijotage doux avec les pommes de terre et le vin blanc pour obtenir une sauce onctueuse et parfum\u00e9e. Servi chaud avec du pain ou accompagn\u00e9 de p\u00e2tes ou de riz, ce plat offre un \u00e9quilibre parfait entre douceur, chaleur et saveurs marines.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un classique sicilien, g\u00e9n\u00e9reux et r\u00e9confortant, id\u00e9al pour un repas simple mais authentique.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83e\udd91 Calamari in umido con patate \u2013 Recette sicilienne mijot\u00e9e aux calamars et pommes de terre<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Le <strong>Calamari in umido con patate<\/strong> est un grand classique de la cuisine familiale sicilienne. Ce plat mijot\u00e9 de la mer marie \u00e0 la perfection la tendret\u00e9 des encornets au fondant des pommes de terre, le tout li\u00e9 par une sauce courte et parfum\u00e9e. C&rsquo;est un plat rustique, r\u00e9confortant et plein de saveurs m\u00e9diterran\u00e9ennes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Comme pour notre parenth\u00e8se pr\u00e9c\u00e9dente, on retrouve ici le secret d&rsquo;une cuisson bien close \u00e0 l&rsquo;\u00e9touff\u00e9e pour que les pommes de terre s&rsquo;impr\u00e8gnent du jus des calmars !<\/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 pr\u00e9parer ce rago\u00fbt traditionnel sans aucun produit superflu, utilisez les cat\u00e9gories d\u00e9di\u00e9es de notre boutique :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1,5 kg de calamars<\/strong> nettoy\u00e9s<\/li>\n\n\n\n<li><strong>6 pommes de terre moyennes<\/strong><\/li>\n\n\n\n<li><strong>2 gousses d&rsquo;ail &amp; persil frais<\/strong><\/li>\n\n\n\n<li><strong>Huile d&rsquo;olive extra vierge :<\/strong> Prenez une huile d&rsquo;olive de terroir dans notre rayon <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 faire dorer vos ingr\u00e9dients.<\/li>\n\n\n\n<li><strong>Demi-verre de vin blanc sec :<\/strong> Indispensable pour la touche d&rsquo;acidit\u00e9. Trouvez votre bonheur parmi notre s\u00e9lection de <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=vins-blancs-italiens-fraicheur-elegance-terroirs-dexception-esprit-mezzo-giorno\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 Vins Blancs Italiens : Fra\u00eecheur &amp; \u00c9l\u00e9gance<\/a><\/strong> ou explorez plus largement <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>.<\/li>\n\n\n\n<li><strong>Sel, poivre ou piment<\/strong><\/li>\n\n\n\n<li><strong>Un peu de bouillon de l\u00e9gumes chaud<\/strong> (facultatif)<\/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 secret des pommes de terre dor\u00e9es<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Lavez, pelez et coupez les pommes de terre en quartiers. Dans une grande sauteuse, 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 dorer les pommes de terre \u00e0 feu moyen jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient uniform\u00e9ment color\u00e9es. Retirez-les de la po\u00eale et r\u00e9servez-les de c\u00f4t\u00e9.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. La saisie des calmars<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Coupez les corps des calmars en rondelles d&rsquo;environ 2 cm. Dans la m\u00eame sauteuse (qui a gard\u00e9 les sucs des pommes de terre), rajoutez un filet d&rsquo;huile d&rsquo;olive si n\u00e9cessaire et faites revenir l&rsquo;ail hach\u00e9, le piment et les calamars.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Le d\u00e9gla\u00e7age au vin blanc<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e8s que les morceaux de calmars commencent \u00e0 rosir et \u00e0 se raffermir, d\u00e9glacez imm\u00e9diatement avec votre demi-verre de vin blanc choisi dans notre s\u00e9lection de <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=vins-blancs-italiens-fraicheur-elegance-terroirs-dexception-esprit-mezzo-giorno\">Vins Blancs Italiens<\/a><\/strong>. Laissez l&rsquo;alcool s&rsquo;\u00e9vaporer \u00e0 feu vif pendant 2 \u00e0 3 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Le mijot\u00e9 \u00e0 l&rsquo;\u00e9touff\u00e9e<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ajoutez le persil frais hach\u00e9, une pinc\u00e9e de sel, puis r\u00e9int\u00e9grez les pommes de terre dor\u00e9es dans la sauteuse. Versez un verre d&rsquo;eau chaude (ou de bouillon de l\u00e9gumes) pour apporter l&rsquo;humidit\u00e9 n\u00e9cessaire.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mettez le couvercle et laissez mijoter \u00e0 feu doux pendant environ 20 minutes.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\ud83d\udca1 <strong>Le conseil technique de Tedy :<\/strong> Le calamar est capricieux ! Sa cuisson doit \u00eatre soit ultra-rapide (saisie de 3 minutes), soit prolong\u00e9e (plus de 20 minutes en mijot\u00e9). Entre les deux, il devient caoutchouteux. Ici, le mijot\u00e9 long va lui redonner une texture incroyablement fondante, tandis que les pommes de terre vont finir de cuire en absorbant tout le jus de la mer.<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">5. Le service<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Servez ce plat bien chaud au centre de la table. N&rsquo;oubliez pas d&rsquo;accompagner le tout d&rsquo;un bon pain de campagne artisanal pour saucer (<em>fare la scarpetta<\/em>) jusqu&rsquo;\u00e0 la derni\u00e8re goutte de cette sauce divine !<\/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=\"474\" height=\"318\" data-id=\"10085\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.Rukj7d8yJfz33mp4KjqflgHaE-.webp\" alt=\"\" class=\"wp-image-10085\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.Rukj7d8yJfz33mp4KjqflgHaE-.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.Rukj7d8yJfz33mp4KjqflgHaE--300x201.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=\"321\" data-id=\"10083\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.CgnIHLzywPzxbpDKSlmStQHaFB.webp\" alt=\"\" class=\"wp-image-10083\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.CgnIHLzywPzxbpDKSlmStQHaFB.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.CgnIHLzywPzxbpDKSlmStQHaFB-300x203.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=\"655\" data-id=\"10084\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP._rUvoDYBN1DIhbiW7s0qqgHaKP.webp\" alt=\"\" class=\"wp-image-10084\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP._rUvoDYBN1DIhbiW7s0qqgHaKP.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP._rUvoDYBN1DIhbiW7s0qqgHaKP-217x300.webp 217w\" sizes=\"(max-width: 474px) 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srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.MF1g_JhGVvQAqj88gqAPqgHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.MF1g_JhGVvQAqj88gqAPqgHaE8-300x200.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"450\" height=\"321\" data-id=\"10089\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.6MHcaoeF3JIZ0o-clLHZtwAAAA.webp\" alt=\"\" class=\"wp-image-10089\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.6MHcaoeF3JIZ0o-clLHZtwAAAA.webp 450w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.6MHcaoeF3JIZ0o-clLHZtwAAAA-300x214.webp 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"314\" data-id=\"10087\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.hrFf2sesdz48L0iPk6aUYQHaE6.webp\" alt=\"\" class=\"wp-image-10087\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.hrFf2sesdz48L0iPk6aUYQHaE6.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.hrFf2sesdz48L0iPk6aUYQHaE6-300x199.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=\"266\" data-id=\"10090\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.vH25GVuRafbThdOTyRU6YAHaEK.webp\" alt=\"\" class=\"wp-image-10090\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.vH25GVuRafbThdOTyRU6YAHaEK.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.vH25GVuRafbThdOTyRU6YAHaEK-300x168.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=\"592\" data-id=\"10082\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.KNjSPRe9L73NqBd2e8RdWQHaJQ.webp\" alt=\"\" class=\"wp-image-10082\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.KNjSPRe9L73NqBd2e8RdWQHaJQ.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.KNjSPRe9L73NqBd2e8RdWQHaJQ-240x300.webp 240w\" 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=\"10079\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.I36Dxm8jCFFZyTbinEXA1AHaFj.webp\" alt=\"\" class=\"wp-image-10079\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.I36Dxm8jCFFZyTbinEXA1AHaFj.webp 474w, 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Un plat sicilien simple, tendre et parfum\u00e9.<\/p>\n","protected":false},"author":1,"featured_media":10079,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"Calamari in umido con patate : un mijot\u00e9 sicilien tendre et parfum\u00e9, avec pommes de terre dor\u00e9es, ail, piment, persil et vin blanc. #Calamars #RecetteItalienne #VinBlanc #HuileDOlive #calamariinumido #calamarsmijot\u00e9ssicile #recettecalamarspommesdeterre #calamarsvinblanc #mijot\u00e9m\u00e9diterran\u00e9en #calamar","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7144],"tags":[7838,7826,7837,7823,7815,7840,7839,7841],"class_list":["post-10078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-cuisine-sicilienne","tag-calamari-in-umido","tag-calamars-faciles","tag-calamars-mijotes-sicile","tag-calamars-vin-blanc","tag-cuisine-sicilienne-traditionnelle","tag-mijote-mediterraneen","tag-recette-calamars-pommes-de-terre","tag-recette-poisson-sicilien"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\ud83e\udd91 Calamari in Umido con Patate (Calmars Mijot\u00e9s aux Pommes de Terre) - Esprit Mezzogiorno<\/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:\/\/www.espritmezzogiorno.fr\/?p=10078\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\ud83e\udd91 Calamari in Umido con Patate (Calmars Mijot\u00e9s aux Pommes de Terre) - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Calamars mijot\u00e9s avec pommes de terre, ail, piment, persil et vin blanc. 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