{"id":1002735,"date":"2020-05-11T12:45:25","date_gmt":"2020-05-11T10:45:25","guid":{"rendered":"https:\/\/www.turismopadova.it\/la-torta-pazientina\/"},"modified":"2024-06-17T18:33:52","modified_gmt":"2024-06-17T16:33:52","slug":"la-torta-pazientina","status":"publish","type":"post","link":"https:\/\/www.turismopadova.it\/fr\/la-torta-pazientina\/","title":{"rendered":"La torta pazientina"},"content":{"rendered":"<p><strong>C\u2019est l\u2019un des <a href=\"\/?p=8614\">trois plats<\/a> brevet\u00e9s \u00e0 la Chambre de Commerce<\/strong>, avec le \u00ab cappone alla canevera \u00bb et le \u00ab risotto ricco \u00bb.<\/p>\n<p>Voici la star incontest\u00e9e de la p\u00e2tisserie padouane : la <strong>Torta Pazientina<\/strong>.  Ce g\u00e2teau typique de Padoue a des origines tr\u00e8s anciennes. Il semblerait qu\u2019il soit n\u00e9 au XVIIe si\u00e8cle dans un couvent de la ville, \u00e0 l\u2019instar du Dolce del Santo, cr\u00e9\u00e9 par les moines franciscains du monast\u00e8re de la basilique Saint-Antoine. \u00c0 la m\u00eame \u00e9poque, il semblerait qu\u2019il existait des biscuits appel\u00e9s \u00ab pazientini \u00bb (\u00ab petites patiences \u00bb), un d\u00e9tail qui pourrait expliquer le nom de ce g\u00e2teau : \u00e0 cette \u00e9poque, en effet, les p\u00e2tisseries \u00e9taient \u00e9galement appel\u00e9es \u00ab pazienze \u00bb (patiences) dans les couvents.<\/p>\n<p>Selon une autre interpr\u00e9tation, le nom de \u00ab torta pazientina \u00bb provient de la complexit\u00e9 et du temps n\u00e9cessaire \u00e0 sa pr\u00e9paration.<br \/>\nLa troisi\u00e8me hypoth\u00e8se : le g\u00e2teau est appel\u00e9 ainsi parce que, compte tenu de son apport calorique, il servait de reconstituant aux malades qui avaient besoin de reprendre des forces.  Notre \u00ab torta pazientina \u00bb est un v\u00e9ritable chef-d\u2019\u0153uvre de p\u00e2tisserie, dont la pr\u00e9paration longue et complexe exige un souci du d\u00e9tail qui fait toute la diff\u00e9rence. Il s\u2019agit de la recette reconnue officielle par l\u2019Accademia della Cucina Italiana, d\u00e9pos\u00e9e par acte notari\u00e9 aupr\u00e8s de la Chambre de commerce de Padoue.<\/p>\n<p>Ingr\u00e9dients :<\/p>\n<p>G\u00c9NOISE<br \/>\n4 \u0153ufs<br \/>\n190 g de sucre<br \/>\n200 g de farine<br \/>\n30 g d\u2019amandes \u00e9mond\u00e9es<\/p>\n<p>Pr\u00e9paration : blanchir les \u0153ufs avec le sucre, ajouter la farine et les amandes, verser dans des moules ronds beurr\u00e9s aux 3\/4 de leur hauteur, cuire au four \u00e0 180\u00b0 pendant environ 18 min.<\/p>\n<p>BISCUIT \u00c0 LA MODE DE BRESCIA<br \/>\n50 g de beurre<br \/>\n50 g de farine<br \/>\n50 g d\u2019amandes \u00e9mond\u00e9es<br \/>\n50 g de sucre<\/p>\n<p>Pr\u00e9paration : m\u00e9langer tous les ingr\u00e9dients jusqu\u2019\u00e0 obtenir une p\u00e2te homog\u00e8ne, \u00e9taler la p\u00e2te avec un rouleau \u00e0 p\u00e2tisserie et d\u00e9couper des cercles de m\u00eame diam\u00e8tre que la g\u00e9noise, cuire au four \u00e0 180\u00b0 pendant environ 15 min.<\/p>\n<p>SABAYON<br \/>\n450 g de marsala<br \/>\n190 g de sucre<br \/>\n8 jaunes<br \/>\n80 g d\u2019amidon<\/p>\n<p>Pr\u00e9paration : faire bouillir le marsala avec 100 g de sucre, blanchir s\u00e9par\u00e9ment les jaunes avec 90 g de sucre, ajouter l\u2019amidon et une cuill\u00e8re \u00e0 soupe de marsala froid pour m\u00e9langer, verser le m\u00e9lange dans le marsala en \u00e9bullition jusqu\u2019\u00e0 ce qu\u2019il \u00e9paississe et, \u00e0 la reprise de l\u2019\u00e9bullition, continuer \u00e0 remuer et cuire pendant environ 6 min.<\/p>\n<p>BAGNA<br \/>\n4 cuill\u00e8res \u00e0 soupe d\u2019eau<br \/>\n60 g de sucre en poudre<br \/>\n1 cuill\u00e8re \u00e0 soupe de rhum<\/p>\n<p>FINITION<br \/>\n80 g de chocolat gianduja<\/p>\n<p>Placer un disque de p\u00e2te \u00e0 biscuit \u00e0 la mode de Brescia sur une planche et \u00e9taler sur la surface une couche de chocolat fondu, puis une couche de sabayon. Couvrir d\u2019un disque de g\u00e9noise imbib\u00e9 de sirop de rhum. \u00c9tendre une autre couche de sabayon et couvrir avec le disque de biscuit \u00e0 la mode de Brescia, l\u00e9g\u00e8rement recouvert de chocolat. Compl\u00e9ter avec un peu de cr\u00e8me, des copeaux de chocolat gianduja et du sucre glace.<\/p>\n<figure><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.turismopadova.it\/wp-content\/uploads\/2020\/05\/pazientina-dolce-tipico-padova.jpg\" alt=\"\" width=\"347\" height=\"338\" \/><figcaption>Photo d\u2019Alberto Botton &#8211; Blog di Padova<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>C\u2019est l\u2019un des trois plats brevet\u00e9s \u00e0 la Chambre de Commerce, avec le \u00ab cappone alla canevera \u00bb et le \u00ab risotto ricco \u00bb. Voici la star incontest\u00e9e de la p\u00e2tisserie padouane : la Torta Pazientina. Ce g\u00e2teau typique de Padoue a des origines tr\u00e8s anciennes. Il semblerait qu\u2019il soit n\u00e9 au XVIIe si\u00e8cle dans [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":983253,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_lmt_disableupdate":"","_lmt_disable":"","page_builder":"","footnotes":""},"categories":[1062,1064,1065,1071,1075],"tags":[1210,1216,1218,1219,1220,1221,1222,1223,1224],"class_list":["post-1002735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosites","category-enogastronomie","category-que-manger-a-padoue","category-famille","category-local-fr","tag-gastronomie-fr","tag-padoue","tag-gateau","tag-douceur","tag-recettes","tag-recette","tag-dolcevita-fr-2","tag-manger","tag-turismo-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La \u00ab torta 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