{"id":11138,"date":"2026-06-25T13:00:38","date_gmt":"2026-06-25T13:00:38","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=11138"},"modified":"2026-06-27T16:40:56","modified_gmt":"2026-06-27T16:40:56","slug":"passoire-en-aluminium-agnelli-avec-crochet","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=11138","title":{"rendered":"Passoire en Aluminium Agnelli avec Crochet"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">L&rsquo;Arme Secr\u00e8te des Chefs pour une \u00ab\u00a0Spadellata\u00a0\u00bb Parfaite<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">En France, le r\u00e9flexe traditionnel est de vider la casserole de p\u00e2tes directement dans une grande passoire au fond de l&rsquo;\u00e9vier, laissant tout l&rsquo;art et le liant de la sauce s&rsquo;\u00e9chapper dans les canalisations. En Italie, c&rsquo;est un v\u00e9ritable sacril\u00e8ge ! Les chefs et les <em>mammas<\/em> utilisent une tout autre m\u00e9thode, rendue possible gr\u00e2ce \u00e0 un ustensile bien sp\u00e9cifique : la <strong>passoire en aluminium avec poign\u00e9e et crochet lat\u00e9ral<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Con\u00e7ue par la c\u00e9l\u00e8bre maison <strong>Pentole Agnelli<\/strong>, cette passoire professionnelle s&rsquo;ins\u00e8re directement \u00e0 l&rsquo;int\u00e9rieur de votre casserole. C&rsquo;est l&rsquo;outil indispensable pour ma\u00eetriser l&rsquo;art de la <strong>spadellata<\/strong> \u2014 le geste de faire sauter les p\u00e2tes directement dans leur sauce pour obtenir un enrobage digne des meilleures trattorias.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pourquoi le crochet lat\u00e9ral et la poign\u00e9e changent tout ?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ce design n&rsquo;est pas esth\u00e9tique, il est purement fonctionnel et pens\u00e9 pour le rythme intense des cuisines professionnelles :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Le crochet magique :<\/strong> Le crochet situ\u00e9 \u00e0 l&rsquo;oppos\u00e9 du manche permet de caler la passoire de mani\u00e8re ultra-stable sur le rebord de votre casserole ou de votre faitout.<\/li>\n\n\n\n<li><strong>L&rsquo;\u00e9gouttage intelligent :<\/strong> Plus besoin de porter une casserole lourde et br\u00fblante jusqu&rsquo;\u00e0 l&rsquo;\u00e9vier. Vous ins\u00e9rez la passoire dans le faitout, vous inclinez l\u00e9g\u00e8rement l&rsquo;ensemble au-dessus d&rsquo;un r\u00e9cipient ou de l&rsquo;\u00e9vier : l&rsquo;eau s&rsquo;\u00e9vacue en toute s\u00e9curit\u00e9, les p\u00e2tes restent au chaud dans la passoire, et vous gardez un contr\u00f4le total.<\/li>\n\n\n\n<li><strong>La poign\u00e9e tubulaire en inox :<\/strong> Rivet\u00e9e solidement au corps en aluminium de 3 mm, cette poign\u00e9e ergonomique reste froide pendant la manipulation et offre une prise en main ferme et s\u00e9curis\u00e9e.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udca7 Pr\u00e9server \u00ab\u00a0l&rsquo;Or Liquide\u00a0\u00bb : Le secret d&rsquo;une sauce onctueuse<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Le plus grand avantage de cette passoire est qu&rsquo;elle vous permet de sauver <strong>l&rsquo;eau de cuisson des p\u00e2tes<\/strong>. Pendant la cuisson, le bl\u00e9 lib\u00e8re de l&rsquo;amidon dans l&rsquo;eau. Les Italiens appellent cette eau trouble l&rsquo;\u00ab or liquide \u00bb.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En utilisant la passoire Agnelli :<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Vous s\u00e9parez les p\u00e2tes de l&rsquo;eau sans perdre cette derni\u00e8re.<\/li>\n\n\n\n<li>Vos p\u00e2tes attendent au chaud dans la passoire, sans s&rsquo;agglutiner ni continuer de cuire excessivement.<\/li>\n\n\n\n<li>Vous transf\u00e9rez vos p\u00e2tes directement de la passoire \u00e0 la po\u00eale contenant votre sauce (qu&rsquo;elle soit \u00e0 la tomate, aux anchois ou aux fruits de mer).<\/li>\n\n\n\n<li>Vous ajoutez une ou deux louches de cette eau d&rsquo;amidon chaude dans votre po\u00eale. Sous l&rsquo;effet du mouvement de va-et-vient (la <em>spadellata<\/em>), l&rsquo;amidon va fusionner avec les graisses de la sauce (huile d&rsquo;olive ou beurre) pour cr\u00e9er une <strong>\u00e9mulsion magique<\/strong>.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Le r\u00e9sultat ? Une sauce brillante, onctueuse, qui nappe et adh\u00e8re parfaitement \u00e0 la p\u00e2te au lieu de couler au fond de l&rsquo;assiette.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udcd0 Deux dimensions professionnelles pour vos casseroles (18 et 22 cm) :<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pour s&rsquo;adapter parfaitement au diam\u00e8tre de vos faitouts et casseroles Agnelli, la passoire se d\u00e9cline en deux tailles incontournables :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Le format \u00d8 18 cm :<\/strong> Parfait pour s&rsquo;ins\u00e9rer dans les petites casseroles ou faitouts quotidiens. Id\u00e9al pour \u00e9goutter des portions de p\u00e2tes pour 1 \u00e0 3 personnes ou pour blanchir rapidement des l\u00e9gumes et herbes fra\u00eeches (comme le fenouil sauvage).\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=pentole-agnelli-passoire-aluminium-18-cm-poignee-inox-crochet-ideale-spadellata-et-cuisson-des-pates\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le mod\u00e8le 18 cm sur Esprit Mezzogiorno<\/a> \/ <a href=\"https:\/\/amzn.to\/4eFefr8\" target=\"_blank\" rel=\"noreferrer noopener\">Le retrouver sur Amazon<\/a><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Le format \u00d8 22 cm :<\/strong> Le diam\u00e8tre standard professionnel par excellence. Il s&rsquo;adapte id\u00e9alement aux grands pots \u00e0 p\u00e2tes (comme le pot haut Agnelli de 6L) et permet de g\u00e9rer de g\u00e9n\u00e9reux volumes de spaghettis, bucatini ou rigatoni pour toute la famille.\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=pentole-agnelli-passoire-aluminium-22-cm-poignee-inox-crochet-ideale-spadellata-et-cuisson-des-pates\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le mod\u00e8le 22 cm sur Esprit Mezzogiorno<\/a> \/ <a href=\"https:\/\/amzn.to\/4tZ31Cx\" 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>Aluminium Pro 3 mm :<\/strong> Une structure l\u00e9g\u00e8re, extr\u00eamement robuste et durable, con\u00e7ue pour un usage intensif.<\/li>\n\n\n\n<li><strong>Crochet de blocage :<\/strong> Offre une stabilit\u00e9 parfaite sur les bords des casseroles pour un travail pr\u00e9cis.<\/li>\n\n\n\n<li><strong>Perforation optimale :<\/strong> Garantit un \u00e9gouttage instantan\u00e9 sans laisser \u00e9chapper les p\u00e2tes, m\u00eame les plus fines.<\/li>\n\n\n\n<li><strong>Technique de chef :<\/strong> L&rsquo;accessoire n\u00b01 pour r\u00e9ussir la <em>spadellata<\/em> et lier vos sauces \u00e0 la perfection.<\/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=\"1024\" height=\"460\" data-id=\"11139\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71XJRrdfGOL._AC_SL1500_-1-1024x460.jpg\" alt=\"Con\u00e7ue par la c\u00e9l\u00e8bre maison Pentole Agnelli, cette passoire professionnelle s'ins\u00e8re directement \u00e0 l'int\u00e9rieur de votre casserole. C'est l'outil indispensable pour ma\u00eetriser l'art de la spadellata \u2014 le geste de faire sauter les p\u00e2tes directement dans leur sauce pour obtenir un enrobage digne des meilleures trattorias.\" class=\"wp-image-11139\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71XJRrdfGOL._AC_SL1500_-1-1024x460.jpg 1024w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71XJRrdfGOL._AC_SL1500_-1-300x135.jpg 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71XJRrdfGOL._AC_SL1500_-1-768x345.jpg 768w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71XJRrdfGOL._AC_SL1500_-1-600x270.jpg 600w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71XJRrdfGOL._AC_SL1500_-1.jpg 1500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>L&rsquo;Arme Secr\u00e8te des Chefs pour une \u00ab\u00a0Spadellata\u00a0\u00bb Parfaite En France, le r\u00e9flexe traditionnel est de vider la casserole de p\u00e2tes directement dans une grande passoire au fond de l&rsquo;\u00e9vier, laissant tout l&rsquo;art et le liant de la sauce s&rsquo;\u00e9chapper dans les canalisations. En Italie, c&rsquo;est un v\u00e9ritable sacril\u00e8ge ! Les chefs et les mammas utilisent [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11139,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"Arr\u00eatez de jeter l'eau de vos p\u00e2tes, c'est le secret de leur succ\u00e8s ! \ud83e\uddd1\u200d\ud83c\udf73\ud83c\uddee\ud83c\uddf9\ud83d\udca7 la passoire en aluminium professionnel vous permet d'\u00e9goutter vos p\u00e2tes en s\u00e9curit\u00e9 #Agnelli #Spadellata #PassoireProfessionnelle #SecretDeChef #PastaLove #CuisineItalienne #UstensilesItaliens #FaitMaison #orliquide","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":[],"class_list":["post-11138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pentole-agnelli-lexcellence-culinaire-italienne-depuis-1907-produits-amazon"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Passoire en Aluminium Agnelli avec Crochet - 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=11138\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Passoire en Aluminium Agnelli avec Crochet - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"L&rsquo;Arme Secr\u00e8te des Chefs pour une \u00ab\u00a0Spadellata\u00a0\u00bb Parfaite En France, le r\u00e9flexe traditionnel est de vider la casserole de p\u00e2tes directement dans une grande passoire au fond de l&rsquo;\u00e9vier, laissant tout l&rsquo;art et le liant de la sauce s&rsquo;\u00e9chapper dans les canalisations. 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En Italie, c&rsquo;est un v\u00e9ritable sacril\u00e8ge ! 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