{"id":2722,"date":"2026-04-12T19:48:22","date_gmt":"2026-04-12T19:48:22","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=2722"},"modified":"2026-04-12T19:48:31","modified_gmt":"2026-04-12T19:48:31","slug":"%f0%9f%90%9f-les-alici-arreganate","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=2722","title":{"rendered":"\ud83d\udc1f Les Alici Arreganate"},"content":{"rendered":"\n

Le Sud de l’Italie dans votre assiette<\/h2>\n\n\n\n

Une recette ancestrale, simple et savoureuse<\/em><\/h3>\n\n\n\n

Si vous cherchez une recette qui sent bon la M\u00e9diterran\u00e9e et le soleil de Calabre ou de Campanie, les Alici Arreganate<\/strong> sont faites pour vous. Ce plat de \u00ab\u00a0pauvre\u00a0\u00bb devenu un classique de la gastronomie italienne sublime les anchois frais avec quelques ingr\u00e9dients du placard. Le secret ? Une chapelure croustillante parfum\u00e9e \u00e0 l’origan sauvage.<\/p>\n\n\n\n

\u00ab\u00a0Arreganate\u00a0\u00bb vient du mot dialectal pour l’origan (reganamo<\/em>), l’ingr\u00e9dient phare de ce plat.<\/p>\n\n\n\n

\n\n\n\n

\u23f1\ufe0f D\u00e9tails de la recette<\/h3>\n\n\n\n
    \n
  • Difficult\u00e9 :<\/strong> Facile<\/li>\n\n\n\n
  • Temps de pr\u00e9paration :<\/strong> 45 minutes<\/li>\n\n\n\n
  • Temps de cuisson :<\/strong> 15 minutes<\/li>\n\n\n\n
  • Co\u00fbt :<\/strong> Bas<\/li>\n\n\n\n
  • Portions :<\/strong> Pour 2 personnes<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n

    \ud83d\uded2 Ingr\u00e9dients<\/h3>\n\n\n\n
      \n
    • 300g d\u2019anchois frais<\/strong> (d\u00e9j\u00e0 nettoy\u00e9s, ouverts en portefeuille)<\/li>\n\n\n\n
    • 80g de chapelure<\/strong> (ou mieux : de la mie de pane rassis \u00e9miett\u00e9e)<\/li>\n\n\n\n
    • 1 gousse d’ail<\/strong> finement hach\u00e9e<\/li>\n\n\n\n
    • Origan s\u00e9ch\u00e9<\/strong> (g\u00e9n\u00e9reusement)<\/li>\n\n\n\n
    • Huile d’olive Extra Vierge<\/strong><\/li>\n\n\n\n
    • Sel et poivre noir<\/strong> du moulin<\/li>\n\n\n\n
    • (Optionnel : un filet de vinaigre de vin blanc ou de jus de citron)<\/em><\/li>\n<\/ul>\n\n\n\n
      \n\n\n\n

      \ud83d\udc68\u200d\ud83c\udf73 \u00c9tapes de pr\u00e9paration<\/h3>\n\n\n\n
        \n
      1. Pr\u00e9paration de la panure :<\/strong> Dans un bol, m\u00e9langez la chapelure (ou la mie), l’ail hach\u00e9, une bonne dose d’origan, le sel et le poivre. Ajoutez un filet d’huile d’olive pour humidifier l\u00e9g\u00e8rement le m\u00e9lange.<\/li>\n\n\n\n
      2. Mise en place :<\/strong> Huilez l\u00e9g\u00e8rement le fond d’un plat allant au four (un plat en terre cuite est id\u00e9al).<\/li>\n\n\n\n
      3. Le montage :<\/strong> Disposez une premi\u00e8re couche d’anchois bien \u00e0 plat. Saupoudrez g\u00e9n\u00e9reusement avec votre m\u00e9lange de chapelure parfum\u00e9e. Recommencez l’op\u00e9ration si n\u00e9cessaire jusqu’\u00e0 \u00e9puisement des ingr\u00e9dients (finissez toujours par la chapelure).<\/li>\n\n\n\n
      4. La cuisson :<\/strong> Arrosez d’un dernier filet d’huile d’olive. Enfournez dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C pendant environ 15 minutes<\/strong>. La cro\u00fbte doit \u00eatre bien dor\u00e9e et croquante.<\/li>\n\n\n\n
      5. Le repos :<\/strong> Laissez reposer 5 minutes \u00e0 la sortie du four avant de servir. C’est encore meilleur ti\u00e8de !<\/li>\n<\/ol>\n\n\n\n
        \n\n\n\n

        \ud83d\udca1 L’Avis de Tedy<\/h3>\n\n\n\n
        \n

        \u00ab\u00a0Pour cette recette, j’aime utiliser nos po\u00eales \u00e9maill\u00e9es<\/strong> ou nos plats \u00e0 pa\u00eblla Garcima<\/strong> qui passent au four. Ils diffusent la chaleur de mani\u00e8re homog\u00e8ne, ce qui permet aux anchois de rester fondants sous une cro\u00fbte bien craquante. Le petit plus :<\/strong> ajoutez une touche de piment calabre (peperoncino<\/em>) si vous aimez quand \u00e7a rel\u00e8ve !\u00a0\u00bb<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

        Direction le Sud de l’Italie avec les Alici Arreganate ! \u2693\ud83c\uddee\ud83c\uddf9<\/p>\n

        Aujourd’hui sur le blog, on cuisine les anchois comme au pays. Pas besoin de produits de luxe pour se r\u00e9galer : du poisson frais, de l’origan, une bonne huile d’olive et le tour est jou\u00e9. \ud83c\udf3f<\/p>\n

        C\u2019est le plat parfait pour un d\u00eener l\u00e9ger ou une entr\u00e9e qui change de l’ordinaire. Sain, rapide et terriblement efficace.<\/p>\n

        \ud83d\udd17 Retrouvez la recette compl\u00e8te et nos conseils d’ustensiles sur le blog (Lien en bio)<\/p>\n

        #EspritMezzogiorno #RecetteItalienne #AliciArreganate #CuisineM\u00e9diterran\u00e9enne #MangerSain #Anchois #SudItalie #Besan\u00e7on #ChefMaison #UstensilesCuisine<\/p>\n","protected":false},"author":1,"featured_media":2723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"Direction le Sud de l'Italie avec les Alici Arreganate ! \u2693\ud83c\uddee\ud83c\uddf9\n\nPas besoin de produits de luxe pour se r\u00e9galer : du poisson frais, de l'origan, une bonne huile d'olive et le tour est jou\u00e9. #EspritMezzogiorno #RecetteItalienne #AliciAArreganate #CuisineM\u00e9diterran\u00e9enne #MangerSain #Anchois #SudItalie","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":[1],"tags":[2280,2282,134,2283,2286,2284,2285,87,2281],"class_list":["post-2722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","tag-alici-arreganate","tag-anchois","tag-besancon","tag-chef-maison","tag-cuisine-mediterraneenne","tag-esprit-mezzogiorno","tag-manger-sain","tag-recette-italienne","tag-suditalie"],"blocksy_meta":[],"yoast_head":"\n\ud83d\udc1f Les Alici Arreganate - 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=2722\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\ud83d\udc1f Les Alici Arreganate - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Direction le Sud de l'Italie avec les Alici Arreganate ! \u2693\ud83c\uddee\ud83c\uddf9 Aujourd'hui sur le blog, on cuisine les anchois comme au pays. Pas besoin de produits de luxe pour se r\u00e9galer : du poisson frais, de l'origan, une bonne huile d'olive et le tour est jou\u00e9. \ud83c\udf3f C\u2019est le plat parfait pour un d\u00eener l\u00e9ger ou une entr\u00e9e qui change de l'ordinaire. 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