{"id":9975,"date":"2026-06-02T07:51:41","date_gmt":"2026-06-02T07:51:41","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=9975"},"modified":"2026-06-02T07:51:46","modified_gmt":"2026-06-02T07:51:46","slug":"les-grosses-pates-a-la-sicilienne-au-pecorino-saveurs-du-sud","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=9975","title":{"rendered":"Les Grosses P\u00e2tes \u00e0 la Sicilienne au Pecorino (Saveurs du Sud)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Cette recette de <strong>p\u00e2tes \u00e0 la sicilienne<\/strong> est un concentr\u00e9 de saveurs du Sud : une sauce tomate parfum\u00e9e au basilic, des <strong>anchois fondants<\/strong>, des <strong>olives noires<\/strong> et quelques <strong>fleurs de c\u00e2pres<\/strong> pour relever l\u2019ensemble. Un plat simple, rapide et profond\u00e9ment m\u00e9diterran\u00e9en.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour un r\u00e9sultat authentique, nous utilisons des <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=%f0%9f%8f%b0-il-mulino-di-gragnano-lor-blanc-de-campanie\"><strong>p\u00e2tes artisanales de Gragnano<\/strong>,<\/a> dont la texture rugueuse accroche parfaitement la sauce. Leur qualit\u00e9 fait toute la diff\u00e9rence dans ce type de recette.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=%F0%9F%8F%B0-il-mulino-di-gragnano-lor-blanc-de-campanie\">D\u00e9couvrir nos p\u00e2tes Il Mulino di Gragnano \u2013 L\u2019Or Blanc de Campanie<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chez Esprit Mezzo Giorno, nous aimons remplacer le parmesan par du <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=554\">pecorino<\/a><\/strong> pour un go\u00fbt plus franc et plus typiquement sicilien. Une touche d\u2019<strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=huile-dolive-%f0%9f%8c%8d-huile-extra-vierge-dolives-bio-format-lattina-1-litre-conte-spagnoletti-zeuli\">huile d\u2019olive extra vierge<\/a><\/strong> et un peu d\u2019<strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?p=9895\">origan<\/a><\/strong> compl\u00e8tent ce plat du quotidien, pr\u00eat en 20 minutes et id\u00e9al pour un repas m\u00e9diterran\u00e9en rapide.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83c\udf5d <strong>P\u00e2tes \u00e0 la sicilienne \u2013 Tomate, anchois, olives et fleurs de c\u00e2pres<\/strong> (Saveurs du Sud)<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9couvrez notre recette tr\u00e8s simple et rapide de p\u00e2tes \u00e0 la sicilienne&#8230; De la sauce tomate parfum\u00e9e, des anchois, des olives noires et du Pecorino Romano \u00e0 la place du parmesan traditionnel pour accentuer le go\u00fbt du Sud. Toutes les saveurs authentiques de la M\u00e9diterran\u00e9e sont dans l&rsquo;assiette&#8230;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Difficult\u00e9 :<\/strong> Tr\u00e8s facile<\/li>\n\n\n\n<li><strong>Budget :<\/strong> Bon march\u00e9<\/li>\n\n\n\n<li><strong>Temps total :<\/strong> 20 min (Pr\u00e9paration : 5 min | Cuisson : 15 min)<\/li>\n<\/ul>\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 donner \u00e0 ce plat populaire sa v\u00e9ritable dimension artisanale, retrouvez les piliers de notre boutique directement dans votre assiette :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>500 g de grosses p\u00e2tes de caract\u00e8re :<\/strong> Utilisez nos p\u00e2tes d&rsquo;exception <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=%f0%9f%8f%b0-il-mulino-di-gragnano-lor-blanc-de-campanie\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83c\udff0 Il Mulino di Gragnano : L&rsquo;Or Blanc de Campanie<\/a><\/strong>. Leur tr\u00e9filage au bronze et leur s\u00e9chage lent permettent d&rsquo;accrocher magistralement la sauce tomate.<\/li>\n\n\n\n<li><strong>50 cl de coulis de tomate<\/strong> (ou tomates concass\u00e9es)<\/li>\n\n\n\n<li><strong>12 filets d&rsquo;anchois<\/strong><\/li>\n\n\n\n<li><strong>20 olives noires au sel<\/strong> (rinc\u00e9es et d\u00e9noyaut\u00e9es)<\/li>\n\n\n\n<li><strong>2 gousses d&rsquo;ail<\/strong><\/li>\n\n\n\n<li><strong>2 c. \u00e0 soupe d&rsquo;<a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=huile-dolive-%f0%9f%8c%8d-huile-extra-vierge-dolives-bio-format-lattina-1-litre-conte-spagnoletti-zeuli\">huile d\u2019olive extra vierge<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=554\">Pecorino Romano<\/a><\/strong> (\u00e0 r\u00e2per g\u00e9n\u00e9reusement au moment de servir \u00e0 la place du parmesan)<\/li>\n\n\n\n<li><strong>Quelques c\u00e2prons (fleurs de c\u00e2pres) :<\/strong> Prenez nos <strong><a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dgamme-aid-kitchen-poudres-herbes-aromates-pour-sublimer-vos-plats\" target=\"_blank\" rel=\"noreferrer noopener\">C\u00e2pres au sel marin de Pantelleria Aid Kitchen<\/a><\/strong> pour une alternative explosive en go\u00fbt (facultatif).<\/li>\n\n\n\n<li><strong>L&rsquo;astuce aromatique de Tedy :<\/strong> Relevez le coulis de tomate avec une belle pinc\u00e9e de notre <strong><a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dgamme-aid-kitchen-poudres-herbes-aromates-pour-sublimer-vos-plats\" target=\"_blank\" rel=\"noreferrer noopener\">Origan de Pantelleria s\u00e9ch\u00e9 Aid Kitchen<\/a><\/strong> et une pointe de piment.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf73 La Recette Pas \u00e0 Pas<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. La base ail et anchois<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Commencez cette recette en faisant chauffer l\u2019huile d\u2019olive dans une grande sauteuse. Pelez et pressez les gousses d\u2019ail, puis ajoutez-les. Laissez chauffer \u00e0 feu doux. Ajoutez les filets d\u2019anchois et laissez-les fondre doucement pendant 2 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Le <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=puree-coulis-de-tomates-bio-biodynamique-690g-giancarlo-ceci-demeter\">coulis de tomate<\/a> du Sud<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ajoutez le coulis de tomate, votre pinc\u00e9e d&rsquo;<strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dgamme-aid-kitchen-poudres-herbes-aromates-pour-sublimer-vos-plats\">Origan de Pantelleria Aid Kitchen<\/a><\/strong> et un peu de piment. Laissez r\u00e9chauffer et mijoter quelques minutes pour que la sauce s&rsquo;impr\u00e8gne de l&rsquo;huile d&rsquo;anchois. Ajoutez les olives noires et les c\u00e2pres. Couvrez et coupez le feu.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. La cuisson de l&rsquo;Or Blanc de Gragnano<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pendant ce temps-l\u00e0, faites cuire vos grosses p\u00e2tes <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product=%f0%9f%8f%b0-il-mulino-di-gragnano-lor-blanc-de-campanie\">Il Mulino di Gragnano<\/a><\/strong> dans une grande quantit\u00e9 d&rsquo;eau bouillante sal\u00e9e. Gardez-les bien <em>al dente<\/em>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Le secret de Tedy (L&rsquo;assemblage \u00e0 l&rsquo;\u00e9cumoire)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ne versez pas les p\u00e2tes dans une passoire ! Sortez les grosses p\u00e2tes directement de la casserole \u00e0 l&rsquo;aide d&rsquo;une <strong>\u00e9cumoire<\/strong> pour les jeter encore humides dans votre sauteuse de sauce tomate. L&rsquo;eau de cuisson riche en amidon rest\u00e9e sur les p\u00e2tes va lier instantan\u00e9ment le coulis.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Le dressage<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">M\u00e9langez le tout \u00e0 feu vif pendant 30 secondes. Servez imm\u00e9diatement dans des assiettes creuses avec un morceau de <strong>Pecorino<\/strong> fra\u00eechement r\u00e2p\u00e9 sur le dessus et quelques fleurs de c\u00e2pres.<\/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 loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"315\" data-id=\"9980\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.c6JXSRthxWt-SmN_DxKcyAHaE7.webp\" alt=\"\" class=\"wp-image-9980\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.c6JXSRthxWt-SmN_DxKcyAHaE7.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.c6JXSRthxWt-SmN_DxKcyAHaE7-300x199.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"316\" data-id=\"9979\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.QZDAcfgABUedMw38_XNf2gHaE8.webp\" alt=\"\" class=\"wp-image-9979\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.QZDAcfgABUedMw38_XNf2gHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.QZDAcfgABUedMw38_XNf2gHaE8-300x200.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"404\" data-id=\"9977\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.jNxZ5D9pibAS25XNMN5RQwHaGU.webp\" alt=\"\" class=\"wp-image-9977\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.jNxZ5D9pibAS25XNMN5RQwHaGU.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.jNxZ5D9pibAS25XNMN5RQwHaGU-300x256.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"316\" data-id=\"9981\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.-AZF_gK2AUxa0rsbyPQmvAHaE8.webp\" alt=\"\" class=\"wp-image-9981\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.-AZF_gK2AUxa0rsbyPQmvAHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.-AZF_gK2AUxa0rsbyPQmvAHaE8-300x200.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"248\" data-id=\"9982\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.pTrf04_VQ3YttStAw_7jcwHaD4.webp\" alt=\"\" class=\"wp-image-9982\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.pTrf04_VQ3YttStAw_7jcwHaD4.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.pTrf04_VQ3YttStAw_7jcwHaD4-300x157.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"711\" data-id=\"9978\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.__sWYJ70YoczJLw_0BbhVgHaLH.webp\" alt=\"\" class=\"wp-image-9978\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.__sWYJ70YoczJLw_0BbhVgHaLH.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.__sWYJ70YoczJLw_0BbhVgHaLH-200x300.webp 200w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Une recette sicilienne rapide : sauce tomate au basilic, anchois, olives noires, ail, fleurs de c\u00e2pres<br \/>\net pecorino. Servies avec des p\u00e2tes artisanales, toutes les saveurs du Sud sont dans l\u2019assiette.<\/p>\n","protected":false},"author":1,"featured_media":9982,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"P\u00e2tes \u00e0 la sicilienne : tomate au basilic, anchois fondants, olives noires et fleurs de c\u00e2pres. Un plat rapide, parfum\u00e9 et plein de soleil, encore meilleur avec des p\u00e2tes artisanales. #sicile #P\u00e2tesItaliennes #pecorino #Anchois #OlivesNoires  #p\u00e2tesgragnano #p\u00e2tesanchoisolives #saucetomatebasilic ","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":[6765,7777,6882,7780,6875,7783,7776,7782,7781,7391,6873,6868,7779,7778,7759],"class_list":["post-9975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-cuisine-sicilienne","tag-cuisine-calabraise","tag-cuisine-du-sud","tag-esprit-mezzo-giorno","tag-fleurs-de-capres","tag-monte-poro","tag-pasta-siciliana","tag-pates-a-la-sicilienne","tag-pates-anchois-olives","tag-pates-gragnano","tag-pecorino","tag-pecorino-affine","tag-pecorino-artisanal","tag-recette-italienne-rapide","tag-recette-sicilienne","tag-sauce-tomate-basilic"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Les Grosses P\u00e2tes \u00e0 la Sicilienne au Pecorino (Saveurs du Sud) - 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=9975\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les Grosses P\u00e2tes \u00e0 la Sicilienne au Pecorino (Saveurs du Sud) - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Une recette sicilienne rapide : sauce tomate au basilic, anchois, olives noires, ail, fleurs de c\u00e2pres et pecorino. 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