{"id":11117,"date":"2026-06-25T08:42:25","date_gmt":"2026-06-25T08:42:25","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=11117"},"modified":"2026-06-25T08:42:27","modified_gmt":"2026-06-25T08:42:27","slug":"pentole-agnelli-collection-1907-poele-evasee-haute","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=11117","title":{"rendered":"Pentole Agnelli Collection 1907 : Po\u00eale \u00c9vas\u00e9e Haute"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">La Po\u00eale \u00c9vas\u00e9e Haute pour R\u00e9ussir le Risotto aux Fruits de Mer<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">S&rsquo;il y a un monument de la gastronomie italienne qui exige une pr\u00e9cision thermique absolue, c&rsquo;est le risotto. Pour obtenir cette texture <em>all&rsquo;onda<\/em> (vaguelette cr\u00e9meuse) si recherch\u00e9e par les puristes, le choix de l&rsquo;ustensile est aussi crucial que la vari\u00e9t\u00e9 du riz.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avec sa <strong>Po\u00eale \u00c9vas\u00e9e Haute de la Collection 1907<\/strong>, la c\u00e9l\u00e8bre maison <strong>Pentole Agnelli<\/strong> propose l&rsquo;outil de pr\u00e9dilection des chefs italiens. Sa forme conique unique, associ\u00e9e au mariage de l&rsquo;aluminium \u00e9pais et de l&rsquo;inox induction, offre le contr\u00f4le parfait de l&rsquo;\u00e9vaporation, indispensable pour lier les sauces et napper le riz.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pourquoi la forme \u00ab\u00a0\u00e9vas\u00e9e haute\u00a0\u00bb change tout en cuisine ?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Aussi appel\u00e9e sautoir conique, cette po\u00eale poss\u00e8de des parois inclin\u00e9es et des bords hauts qui offrent des avantages uniques :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Une \u00e9vaporation ma\u00eetris\u00e9e :<\/strong> La base plus \u00e9troite concentre la chaleur, tandis que l&rsquo;ouverture \u00e9vas\u00e9e favorise une \u00e9vaporation r\u00e9guli\u00e8re du bouillon. C&rsquo;est le secret pour faire r\u00e9duire une sauce ou cuire un risotto sans agresser l&rsquo;amidon du riz.<\/li>\n\n\n\n<li><strong>Le geste de la <em>Mantecatura<\/em> facilit\u00e9 :<\/strong> Les bords arrondis et \u00e9vas\u00e9s permettent de faire sauter et de remuer le riz d&rsquo;un geste fluide pour incorporer le beurre et le parmesan en fin de cuisson.<\/li>\n\n\n\n<li><strong>La technologie Alu-Inox :<\/strong> Le corps en aluminium \u00e9pais assure une r\u00e9activit\u00e9 thermique instantan\u00e9e (id\u00e9al pour saisir des calamars ou des crevettes sans les surcuire), tandis que son fond en acier inoxydable la rend 100% compatible avec l&rsquo;<strong>induction<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Son long manche tubulaire en inox reste parfaitement froid durant la cuisson, offrant une ergonomie digne des brigades professionnelles.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Recette Authentique : Le Risotto aux Fruits de Mer (<em>Risotto ai Frutti di Mare<\/em>)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Un grand classique des c\u00f4tes italiennes, o\u00f9 la d\u00e9licatesse des crustac\u00e9s rencontre le cr\u00e9meux du riz.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83e\udd90 Les ingr\u00e9dients essentiels :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Le riz :<\/strong> Carnaroli (le roi des riz \u00e0 risotto), Arborio ou Vialone Nano.<\/li>\n\n\n\n<li><strong>La mer :<\/strong> Un assortiment de moules, palourdes, crevettes et calamars bien frais.<\/li>\n\n\n\n<li><strong>La base :<\/strong> Oignon \u00e9minc\u00e9, vin blanc sec, un bouillon de poisson chaud (ou de l\u00e9gumes).<\/li>\n\n\n\n<li><strong>La liaison :<\/strong> Du beurre tr\u00e8s froid et une touche de Parmigiano Reggiano.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 La pr\u00e9paration :<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>La base :<\/strong> Dans votre po\u00eale \u00e9vas\u00e9e Agnelli, faites doucement suer l&rsquo;oignon \u00e9minc\u00e9 dans un filet d&rsquo;huile d&rsquo;olive et une noix de beurre.<\/li>\n\n\n\n<li><strong>Le nacrage :<\/strong> Ajoutez le riz \u00e0 sec. Remuez-le pendant 2 \u00e0 3 minutes jusqu&rsquo;\u00e0 ce que les grains deviennent translucides (l&rsquo;\u00e9tape indispensable pour emprisonner l&rsquo;amidon).<\/li>\n\n\n\n<li><strong>Le d\u00e9gla\u00e7age :<\/strong> Versez le vin blanc sec. Laissez-le s&rsquo;\u00e9vaporer compl\u00e8tement sous l&rsquo;effet de la chaleur r\u00e9active de l&rsquo;aluminium.<\/li>\n\n\n\n<li><strong>La cuisson :<\/strong> Versez le bouillon chaud louche par louche, en attendant que le riz ait absorb\u00e9 le liquide avant d&rsquo;en rajouter. Remuez constamment pendant 18 \u00e0 20 minutes.<\/li>\n\n\n\n<li><strong>Les fruits de mer :<\/strong> Pour \u00e9viter qu&rsquo;ils ne deviennent caoutchouteux, faites sauter vos fruits de mer rapidement \u00e0 part et incorporez-les au risotto seulement durant les 3 derni\u00e8res minutes de cuisson.<\/li>\n\n\n\n<li><strong>La Mantecatura :<\/strong> Hors du feu, ajoutez le beurre froid et le parmesan. Remuez \u00e9nergiquement en effectuant un mouvement de va-et-vient avec la po\u00eale Agnelli pour cr\u00e9er une \u00e9mulsion d&rsquo;une onctuosit\u00e9 parfaite. Servez imm\u00e9diatement !<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udcd0 Trois tailles pour toutes vos inspirations (20, 24 et 28 cm) :<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Que ce soit pour pr\u00e9parer une sauce d&rsquo;accompagnement ou un grand risotto familial, la gamme s&rsquo;adapte \u00e0 vos besoins :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Le format \u00d8 20 cm :<\/strong> Parfait pour faire r\u00e9duire des jus, pr\u00e9parer des sauces aux coquillages ou une portion individuelle.\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=pentole-agnelli-1907-poele-evasee-haute-20-cm-aluminium-inox-induction-ideale-risotto-fruits-de-mer\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le mod\u00e8le 20 cm sur Esprit Mezzogiorno<\/a> \/ <a href=\"https:\/\/amzn.to\/49t315r\" target=\"_blank\" rel=\"noreferrer noopener\">Le retrouver sur Amazon<\/a><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Le format \u00d8 24 cm :<\/strong> La taille interm\u00e9diaire id\u00e9ale pour les risotti en t\u00eate-\u00e0-t\u00eate ou pour cuisiner au quotidien pour 2 personnes.\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=6681\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le mod\u00e8le 24 cm sur Esprit Mezzogiorno<\/a> \/ <a href=\"https:\/\/amzn.to\/4uHSD1Y\" target=\"_blank\" rel=\"noreferrer noopener\">Le retrouver sur Amazon<\/a><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Le format \u00d8 28 cm :<\/strong> Le grand format familial et professionnel, indispensable pour r\u00e9ussir de g\u00e9n\u00e9reux risotti aux fruits de mer pour 4 personnes et plus.\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=pentole-agnelli-1907-poele-evasee-haute-28-cm-aluminium-inox-induction-ideale-risotto-fruits-de-mer\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le mod\u00e8le 28 cm sur Esprit Mezzogiorno<\/a> \/ <a href=\"https:\/\/amzn.to\/4dopHoL\" target=\"_blank\" rel=\"noreferrer noopener\">Le retrouver sur Amazon<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83c\udf1f Ses points forts en un coup d&rsquo;\u0153il :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Forme conique \u00e9vas\u00e9e :<\/strong> Id\u00e9ale pour la r\u00e9duction des sauces, le remuage des aliments et la liaison du risotto.<\/li>\n\n\n\n<li><strong>Structure bi-mati\u00e8re (Alu-Inox) :<\/strong> Mont\u00e9e en temp\u00e9rature ultra-rapide et compatibilit\u00e9 totale avec l&rsquo;induction.<\/li>\n\n\n\n<li><strong>Manche pro en inox :<\/strong> Excellente prise en main et isolation thermique.<\/li>\n\n\n\n<li><strong>Entretien facile :<\/strong> Con\u00e7ue pour durer et r\u00e9sister \u00e0 un usage intensif.<\/li>\n<\/ul>\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=\"618\" height=\"455\" data-id=\"11118\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/Capture-1-2.jpg\" alt=\"S'il y a un monument de la gastronomie italienne qui exige une pr\u00e9cision thermique absolue, c'est le risotto. Pour obtenir cette texture all'onda (vaguelette cr\u00e9meuse) si recherch\u00e9e par les puristes, le choix de l'ustensile est aussi crucial que la vari\u00e9t\u00e9 du riz.\n\nAvec sa Po\u00eale \u00c9vas\u00e9e Haute de la Collection 1907, la c\u00e9l\u00e8bre maison Pentole Agnelli propose l'outil de pr\u00e9dilection des chefs italiens.\" class=\"wp-image-11118\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/Capture-1-2.jpg 618w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/Capture-1-2-300x221.jpg 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/Capture-1-2-600x442.jpg 600w\" sizes=\"(max-width: 618px) 100vw, 618px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>La Po\u00eale \u00c9vas\u00e9e Haute pour R\u00e9ussir le Risotto aux Fruits de Mer S&rsquo;il y a un monument de la gastronomie italienne qui exige une pr\u00e9cision thermique absolue, c&rsquo;est le risotto. Pour obtenir cette texture all&rsquo;onda (vaguelette cr\u00e9meuse) si recherch\u00e9e par les puristes, le choix de l&rsquo;ustensile est aussi crucial que la vari\u00e9t\u00e9 du riz. Avec [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11118,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"Le secret d\u2019un risotto parfait ? Tout est dans la po\u00eale ! \ud83e\uddd1\u200d\ud83c\udf73\ud83c\uddee\ud83c\uddf9 D\u00e9couvrez la po\u00eale Agnelli, forme conique pens\u00e9e pour ma\u00eetriser l'\u00e9vaporation du bouillon et r\u00e9ussir la fameuse #mantecatura #Agnelli #Collection1907  #RisottoAiFruttiDiMare #CuisineItalienne #UstensilesProfessionnels #PoeleEvasee #","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":[8575],"tags":[8708,8666,8682,8710,8566,8715,8714,8711,8709,8713,8712,8579],"class_list":["post-11117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pentole-agnelli-lexcellence-culinaire-italienne-depuis-1907-produits-amazon","tag-agnelli-20-cm","tag-agnelli-24-cm","tag-agnelli-28-cm","tag-cuisson-risotto","tag-pentole-agnelli","tag-poele-aluminium-inox","tag-poele-evasee-haute-1907","tag-poele-induction","tag-poele-professionnelle-italienne","tag-risotto-fruits-de-mer","tag-sautoir-conique","tag-ustensile-cuisine-italienne"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pentole Agnelli Collection 1907 : Po\u00eale \u00c9vas\u00e9e Haute - 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=11117\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pentole Agnelli Collection 1907 : Po\u00eale \u00c9vas\u00e9e Haute - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"La Po\u00eale \u00c9vas\u00e9e Haute pour R\u00e9ussir le Risotto aux Fruits de Mer S&rsquo;il y a un monument de la gastronomie italienne qui exige une pr\u00e9cision thermique absolue, c&rsquo;est le risotto. Pour obtenir cette texture all&rsquo;onda (vaguelette cr\u00e9meuse) si recherch\u00e9e par les puristes, le choix de l&rsquo;ustensile est aussi crucial que la vari\u00e9t\u00e9 du riz. Avec [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.espritmezzogiorno.fr\/?p=11117\" \/>\n<meta property=\"og:site_name\" content=\"Esprit Mezzogiorno\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1132643523263646\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-25T08:42:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-25T08:42:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/Capture-1-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"618\" \/>\n\t<meta property=\"og:image:height\" content=\"455\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tedi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@mezzogiorno25\" \/>\n<meta name=\"twitter:site\" content=\"@mezzogiorno25\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tedi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117\"},\"author\":{\"name\":\"Tedi\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/person\\\/fc0bc64b69cf77e5e0c889b76ca3d848\"},\"headline\":\"Pentole Agnelli Collection 1907 : Po\u00eale \u00c9vas\u00e9e Haute\",\"datePublished\":\"2026-06-25T08:42:25+00:00\",\"dateModified\":\"2026-06-25T08:42:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117\"},\"wordCount\":772,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/Capture-1-2.jpg\",\"keywords\":[\"Agnelli 20 cm\",\"Agnelli 24 cm\",\"Agnelli 28 cm\",\"cuisson risotto\",\"Pentole Agnelli\",\"po\u00eale aluminium inox\",\"po\u00eale \u00e9vas\u00e9e haute 1907\",\"po\u00eale induction\",\"po\u00eale professionnelle italienne\",\"risotto fruits de mer\",\"sautoir conique\",\"ustensile cuisine italienne\"],\"articleSection\":[\"Pentole Agnelli \u2013 L'Excellence Culinaire Italienne Depuis 1907 -produits Amazon\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117\",\"name\":\"Pentole Agnelli Collection 1907 : Po\u00eale \u00c9vas\u00e9e Haute - Esprit Mezzogiorno\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/Capture-1-2.jpg\",\"datePublished\":\"2026-06-25T08:42:25+00:00\",\"dateModified\":\"2026-06-25T08:42:27+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=11117#primaryimage\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/Capture-1-2.jpg\",\"contentUrl\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/Capture-1-2.jpg\",\"width\":618,\"height\":455,\"caption\":\"S'il y a un monument de la gastronomie italienne qui exige une pr\u00e9cision thermique absolue, c'est le risotto. 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