{"id":36340,"date":"2026-09-25T12:46:29","date_gmt":"2026-09-25T10:46:29","guid":{"rendered":"https:\/\/oliodellarocca.com\/?p=36340"},"modified":"2026-09-25T13:04:15","modified_gmt":"2026-09-25T11:04:15","slug":"recettes-siciliennes-huile-olive-crue","status":"publish","type":"post","link":"https:\/\/oliodellarocca.com\/fr\/recettes-siciliennes-huile-olive-crue\/","title":{"rendered":"5 recettes siciliennes pour savourer l\u2019huile d\u2019olive crue"},"content":{"rendered":"<p>En Sicile, une bonne huile d\u2019olive se cache rarement dans la po\u00eale. On la verse crue, g\u00e9n\u00e9reusement, au dernier moment \u2013 pour go\u00fbter son fruit\u00e9 et sa finale poivr\u00e9e. Voici cinq plats simples de l\u2019\u00eele o\u00f9 l\u2019huile est la vedette. Chaque recette est pour quatre personnes.<\/p>\n<h2>1. Pane cunzato \u2013 le \u00ab pain assaisonn\u00e9 \u00bb<\/h2>\n<p>Le casse-cro\u00fbte classique de l\u2019ouest de la Sicile, notamment autour de Trapani et de San Vito Lo Capo.<\/p>\n<ul>\n<li>1 grand pain de campagne (ou 4 tranches \u00e9paisses)<\/li>\n<li>4 tomates m\u00fbres, en tranches<\/li>\n<li>8 filets d\u2019anchois \u00e0 l\u2019huile<\/li>\n<li>80 g de pecorino ou de caciocavallo, en tranches<\/li>\n<li>origan s\u00e9ch\u00e9, sel, poivre<\/li>\n<li>4 \u00e0 5 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive extra vierge<\/li>\n<\/ul>\n<p>Ouvrez le pain, arrosez g\u00e9n\u00e9reusement les deux faces d\u2019huile d\u2019olive et assaisonnez de sel, de poivre et d\u2019origan. Garnissez de tomates, d\u2019anchois et de fromage, ajoutez un dernier filet d\u2019huile et refermez le pain en appuyant quelques minutes avant de le couper.<\/p>\n<h2>2. Salade d\u2019oranges et de fenouil<\/h2>\n<p>Une salade d\u2019hiver qui met en valeur une huile fruit\u00e9e et poivr\u00e9e.<\/p>\n<ul>\n<li>3 oranges (sanguines si possible)<\/li>\n<li>1 bulbe de fenouil<\/li>\n<li>\u00bd oignon rouge<\/li>\n<li>une poign\u00e9e d\u2019olives noires<\/li>\n<li>sel, poivre, 3 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive extra vierge<\/li>\n<\/ul>\n<p>Pelez les oranges \u00e0 vif et coupez-les en rondelles. \u00c9mincez tr\u00e8s finement le fenouil et l\u2019oignon. Disposez le tout sur un plat avec les olives, salez, poivrez et versez l\u2019huile d\u2019olive juste avant de servir.<\/p>\n<h2>3. Pesto alla trapanese<\/h2>\n<p>Le pesto cru de Sicile, \u00e0 la tomate et aux amandes plut\u00f4t qu\u2019aux pignons \u2013 traditionnellement servi avec des p\u00e2tes busiate.<\/p>\n<ul>\n<li>400 g de tomates cerises m\u00fbres<\/li>\n<li>60 g d\u2019amandes \u00e9mond\u00e9es<\/li>\n<li>1 gros bouquet de basilic<\/li>\n<li>1 gousse d\u2019ail<\/li>\n<li>40 g de pecorino r\u00e2p\u00e9<\/li>\n<li>100 ml d\u2019huile d\u2019olive extra vierge, sel<\/li>\n<li>400 g de p\u00e2tes (busiate, trofie ou spaghetti)<\/li>\n<\/ul>\n<p>Faites l\u00e9g\u00e8rement griller les amandes \u00e0 sec, puis \u00e9crasez-les avec l\u2019ail et une pinc\u00e9e de sel. Ajoutez le basilic et les tomates et mixez ou pilez grossi\u00e8rement. Incorporez le pecorino et l\u2019huile d\u2019olive. M\u00e9langez avec les p\u00e2tes chaudes \u00e9goutt\u00e9es \u2013 la sauce ne cuit pas.<\/p>\n<h2>4. Salmoriglio<\/h2>\n<p>Une sauce au citron, \u00e0 l\u2019huile et \u00e0 l\u2019origan, \u00e0 badigeonner sur un poisson grill\u00e9, de l\u2019espadon ou de la viande.<\/p>\n<ul>\n<li>100 ml d\u2019huile d\u2019olive extra vierge<\/li>\n<li>le jus d\u20191 citron<\/li>\n<li>1 gousse d\u2019ail finement hach\u00e9e<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019origan s\u00e9ch\u00e9, un peu de persil hach\u00e9<\/li>\n<li>sel, 2 cuill\u00e8res \u00e0 soupe d\u2019eau chaude<\/li>\n<\/ul>\n<p>Fouettez le jus de citron avec l\u2019eau chaude et le sel, puis incorporez l\u2019huile d\u2019olive en filet jusqu\u2019\u00e0 ce que la sauce \u00e9mulsionne. Ajoutez l\u2019ail, l\u2019origan et le persil. Badigeonnez le poisson ou la viande \u00e0 la sortie du gril et servez le reste \u00e0 part.<\/p>\n<h2>5. Salade pantesca<\/h2>\n<p>Une salade d\u2019\u00e9t\u00e9 de l\u2019\u00eele de Pantelleria \u2013 les pommes de terre sont cuites, mais l\u2019assaisonnement est \u00e0 l\u2019huile crue.<\/p>\n<ul>\n<li>600 g de pommes de terre \u00e0 chair ferme<\/li>\n<li>4 tomates m\u00fbres<\/li>\n<li>1 oignon rouge<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de c\u00e2pres (rinc\u00e9es)<\/li>\n<li>une poign\u00e9e d\u2019olives noires ou vertes<\/li>\n<li>origan s\u00e9ch\u00e9, sel, 4 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive extra vierge<\/li>\n<\/ul>\n<p>Faites cuire les pommes de terre avec la peau, pelez-les et coupez-les en morceaux encore ti\u00e8des. Ajoutez les tomates en quartiers, l\u2019oignon \u00e9minc\u00e9, les c\u00e2pres et les olives. Salez, parsemez d\u2019origan, arrosez d\u2019huile d\u2019olive et laissez reposer 15 minutes pour que les pommes de terre s\u2019impr\u00e8gnent des saveurs.<\/p>\n<h2>Quelle huile pour quel plat ?<\/h2>\n<p>Pour le pain, les salades et le pesto, choisissez une huile de caract\u00e8re : notre <a href=\"https:\/\/oliodellarocca.com\/fr\/product\/fr\/assemblage-huile-dolive-extra-vierge-500ml\/\">Assemblage<\/a> de Biancolilla, Nocellara et Cerasuola est fruit\u00e9, \u00e9quilibr\u00e9 et l\u00e9g\u00e8rement poivr\u00e9, avec des notes d\u2019artichaut, de tomate verte et d\u2019amande. Pour le poisson, le salmoriglio ou la burrata, notre <a href=\"https:\/\/oliodellarocca.com\/fr\/product\/fr\/huile-dolive-vierge-extra-biologique-monocultivar-biancolilla-500-ml\/\">Biancolilla bio<\/a> est plus douce et plus ronde. Vous h\u00e9sitez ? Notre <a href=\"https:\/\/oliodellarocca.com\/fr\/product\/fr\/coffret-decouverte-6-bouteilles\/\">coffret d\u00e9couverte<\/a> contient trois bouteilles de chaque.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pane cunzato, salade d\u2019oranges et fenouil, pesto alla trapanese, salmoriglio et salade pantesca : cinq plats siciliens simples o\u00f9 l\u2019huile d\u2019olive est la 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