{"id":185,"date":"2026-02-15T21:34:04","date_gmt":"2026-02-15T21:34:04","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=185"},"modified":"2026-02-15T21:34:11","modified_gmt":"2026-02-15T21:34:11","slug":"la-pasta-e-fagioli-le-secret-de-la-cremina-italienne","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=185","title":{"rendered":"La Pasta e Fagioli : Le secret de la \u00ab\u00a0Cremina\u00a0\u00bb italienne"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">La Pasta e Fagioli <\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">S&rsquo;il existe un plat qui unit l&rsquo;Italie du Nord au Sud, c&rsquo;est bien la <strong>Pasta e fagioli<\/strong>. Bien plus qu&rsquo;une simple soupe, c&rsquo;est ce qu&rsquo;on appelle un <em>comfort-food<\/em> : un plat g\u00e9n\u00e9reux, \u00e9conomique et incroyablement savoureux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aujourd&rsquo;hui, je partage avec vous la technique de la <strong>Pasta e fagioli cremosa in bianco<\/strong>. Le secret ? La cuisson \u00ab\u00a0risottata\u00a0\u00bb : la pasta cuit directement avec les fagioli, lib\u00e9rant son amidon pour cr\u00e9er une texture onctueuse unique.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83c\uddee TESSERA TECNICA (Fiche Technique)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Difficolt\u00e0 :<\/strong> Molto facile<\/li>\n\n\n\n<li><strong>Costo :<\/strong> Molto economico<\/li>\n\n\n\n<li><strong>Tempo :<\/strong> 30 minutes au total<\/li>\n\n\n\n<li><strong>Il tocco in pi\u00f9 :<\/strong> Une huile d&rsquo;olive extra vierge de qualit\u00e9 \u00e0 cru \u00e0 la fin.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">INGREDIENTI (Pour 4 personnes)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>200g de Pasta :<\/strong> Utilisez des <em>tubetti<\/em> ou de la <em>pasta mista<\/em> (p\u00e2tes courtes m\u00e9lang\u00e9es).<\/li>\n\n\n\n<li><strong>250g de Fagioli :<\/strong> Borlotti ou Cannellini (d\u00e9j\u00e0 cuits pour aller plus vite).<\/li>\n\n\n\n<li><strong>Aromi :<\/strong> 1 gousse d&rsquo;ail, un petit piment (<em>peperoncino<\/em>), du persil frais.<\/li>\n\n\n\n<li><strong>Base :<\/strong> Huile d&rsquo;olive extra vierge, sel et poivre.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">PREPARAZIONE : Le pas \u00e0 pas<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Il Soffritto :<\/strong> Dans une casserole, faites dorer l&rsquo;ail \u00e9cras\u00e9, le piment et le persil hach\u00e9 dans un g\u00e9n\u00e9reux filet d&rsquo;huile d&rsquo;olive.\n<ul class=\"wp-block-list\">\n<li><em>Astuce : Pour un plat plus riche, vous pouvez ajouter 100g de pancetta \u00e0 cette \u00e9tape.<\/em><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>I Fagioli :<\/strong> Ajoutez les fagioli dans la casserole. M\u00e9langez \u00e0 feu vif pendant 2 minutes pour qu&rsquo;ils s&rsquo;impr\u00e8gnent des saveurs. Ajoutez un verre d&rsquo;eau chaude (ou de bouillon), salez, couvrez et laissez mijoter 10 minutes.<\/li>\n\n\n\n<li><strong>La Pasta Risottata :<\/strong> Ajoutez deux verres d&rsquo;eau suppl\u00e9mentaire et portez \u00e0 \u00e9bullition. Jetez alors la <strong>pasta<\/strong> directement dans la casserole.<\/li>\n\n\n\n<li><strong>La Cremina :<\/strong> Laissez cuire \u00e0 feu doux en remuant souvent. C&rsquo;est le mouvement qui va cr\u00e9er la fameuse \u00ab\u00a0cremina\u00a0\u00bb. Si l&rsquo;eau s&rsquo;\u00e9vapore trop vite, rajoutez-en un peu, mais attention : le r\u00e9sultat final ne doit pas \u00eatre une soupe liquide, mais une cr\u00e8me onctueuse.<\/li>\n\n\n\n<li><strong>Il Finale :<\/strong> Une fois la pasta cuite, \u00e9teignez le feu. Ajoutez un tour de moulin \u00e0 poivre et, pour les gourmands, une poign\u00e9e de fromage r\u00e2p\u00e9. Servez avec un filet d&rsquo;huile d&rsquo;olive \u00e0 cru.<\/li>\n<\/ol>\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=\"1024\" data-id=\"187\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1024x1024-1.webp\" alt=\"\" class=\"wp-image-187\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1024x1024-1.webp 1024w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1024x1024-1-300x300.webp 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1024x1024-1-100x100.webp 100w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1024x1024-1-600x600.webp 600w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1024x1024-1-150x150.webp 150w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1024x1024-1-768x768.webp 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"846\" data-id=\"188\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1-1024x846-1.webp\" alt=\"\" class=\"wp-image-188\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1-1024x846-1.webp 1024w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1-1024x846-1-600x496.webp 600w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1-1024x846-1-300x248.webp 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/pasta-e-fagioli-1-1024x846-1-768x635.webp 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\uddee\ud83c\uddf9 Pasta e Fagioli : Le secret de la \u00ab\u00a0Cremina\u00a0\u00bb<br \/>\nD\u00e9couvrez l&rsquo;\u00e2me de l&rsquo;Italie avec la Pasta e fagioli. Bien plus qu&rsquo;une soupe, c\u2019est le comfort-food absolu du Nord au Sud.<\/p>\n<p>Le secret ? La technique risottata : la pasta cuit directement avec les fagioli, lib\u00e9rant son amidon pour cr\u00e9er une cremina (petite cr\u00e8me) onctueuse et irr\u00e9sistible. Un plat humble, \u00e9conomique, mais riche en histoire.<\/p>\n<p>Un filet d&rsquo;huile d&rsquo;olive \u00e0 cru, une pointe de piment, et l&rsquo;Italie s&rsquo;invite \u00e0 votre table. La recette compl\u00e8te est sur le blog !<\/p>\n","protected":false},"author":1,"featured_media":186,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[97,93,89,92,88,94,95,86,91,90,87,99],"class_list":["post-185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","tag-art-de-vivre","tag-cremina","tag-cuisine-authentique","tag-cuisine-traditionnelle","tag-gastronomie-italienne","tag-haricots-borlotti","tag-huile-dolive-extra-vierge","tag-pasta-e-fagioli","tag-pasta-risottata","tag-plat-economique","tag-recette-italienne","tag-terroir-italien"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Pasta e Fagioli : Le secret de la &quot;Cremina&quot; italienne - 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=185\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Pasta e Fagioli : Le secret de la &quot;Cremina&quot; italienne - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"\ud83c\uddee\ud83c\uddf9 Pasta e Fagioli : Le secret de la &quot;Cremina&quot; D\u00e9couvrez l&#039;\u00e2me de l&#039;Italie avec la Pasta e fagioli. Bien plus qu&#039;une soupe, c\u2019est le comfort-food absolu du Nord au Sud. Le secret ? La technique risottata : la pasta cuit directement avec les fagioli, lib\u00e9rant son amidon pour cr\u00e9er une cremina (petite cr\u00e8me) onctueuse et irr\u00e9sistible. Un plat humble, \u00e9conomique, mais riche en histoire. Un filet d&#039;huile d&#039;olive \u00e0 cru, une pointe de piment, et l&#039;Italie s&#039;invite \u00e0 votre table. La recette compl\u00e8te est sur le blog !\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.espritmezzogiorno.fr\/?p=185\" \/>\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=\"2026-02-15T21:34:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-15T21:34:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/IMG_8670-rr-copy-683x1024.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"683\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\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=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=185#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=185\"},\"author\":{\"name\":\"Tedi\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/person\\\/fc0bc64b69cf77e5e0c889b76ca3d848\"},\"headline\":\"La Pasta e Fagioli : Le secret de la \u00ab\u00a0Cremina\u00a0\u00bb italienne\",\"datePublished\":\"2026-02-15T21:34:04+00:00\",\"dateModified\":\"2026-02-15T21:34:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=185\"},\"wordCount\":364,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=185#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/02\\\/IMG_8670-rr-copy.jpg\",\"keywords\":[\"Art de vivre\",\"Cremina.\",\"Cuisine authentique\",\"Cuisine traditionnelle\",\"Gastronomie italienne\",\"Haricots borlotti\",\"Huile d'olive extra vierge\",\"Pasta e fagioli\",\"Pasta risottata\",\"Plat \u00e9conomique.\",\"Recette italienne\",\"Terroir italien\"],\"articleSection\":[\"Actualit\u00e9s EMG\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=185#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=185\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=185\",\"name\":\"La Pasta e Fagioli : Le secret de la \\\"Cremina\\\" italienne - 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Bien plus qu'une soupe, c\u2019est le comfort-food absolu du Nord au Sud. Le secret ? La technique risottata : la pasta cuit directement avec les fagioli, lib\u00e9rant son amidon pour cr\u00e9er une cremina (petite cr\u00e8me) onctueuse et irr\u00e9sistible. Un plat humble, \u00e9conomique, mais riche en histoire. Un filet d'huile d'olive \u00e0 cru, une pointe de piment, et l'Italie s'invite \u00e0 votre table. La recette compl\u00e8te est sur le blog !","og_url":"https:\/\/www.espritmezzogiorno.fr\/?p=185","og_site_name":"Esprit Mezzogiorno","article_publisher":"https:\/\/www.facebook.com\/1132643523263646","article_published_time":"2026-02-15T21:34:04+00:00","article_modified_time":"2026-02-15T21:34:11+00:00","og_image":[{"width":683,"height":1024,"url":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/02\/IMG_8670-rr-copy-683x1024.jpg","type":"image\/jpeg"}],"author":"Tedi","twitter_card":"summary_large_image","twitter_creator":"@mezzogiorno25","twitter_site":"@mezzogiorno25","twitter_misc":{"\u00c9crit par":"Tedi","Dur\u00e9e de lecture estim\u00e9e":"2 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