{"id":3936,"date":"2026-07-27T11:47:46","date_gmt":"2026-07-27T11:47:46","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/fuzi-au-zgvacet-de-volaille\/"},"modified":"2026-07-27T11:47:46","modified_gmt":"2026-07-27T11:47:46","slug":"fuzi-au-zgvacet-de-volaille","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/fuzi-au-zgvacet-de-volaille\/","title":{"rendered":"Fu\u017ei au \u017egvacet de volaille"},"content":{"rendered":"\n\n<style>\n#recipe-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta{\n  --gj-bg:#faf8f4;--gj-paper:#fff;--gj-warm:#fffdf9;--gj-ink:#171c1a;--gj-copy:#48514e;--gj-muted:#68706d;\n  --gj-line:#e4ddd2;--gj-line-strong:#d4c7b4;--gj-gold:#9a6710;--gj-gold-deep:#704504;--gj-gold-soft:#f7ecd8;\n  --gj-night:#17211f;--gj-sage:#176744;--gj-sage-soft:#eaf6ef;--gj-blue:#245aa5;--gj-blue-soft:#edf4ff;\n  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.gj-close::after{content:\"travelshelper.com\";display:block;margin-top:8pt;color:#666;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n\n<section id=\"recipe-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n  <header class=\"gj-masthead\">\n    <div class=\"gj-title-wrap\">\n      <p class=\"gj-eyebrow\">Recette<\/p>\n      <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><span class=\"gj-title-main\"><b>Fu\u017ei au \u017egvacet de volaille<\/b> p\u00e2tes fa\u00e7onn\u00e9es \u00e0 la main<\/span><span class=\"gj-title-accent gj-serif\">et sauce d\u2019Istrie longuement mijot\u00e9e<\/span><\/h2>\n      <p class=\"gj-sub\">Les fu\u017ei sont de petites p\u00e2tes d\u2019Istrie form\u00e9es \u00e0 partir de losanges dont deux pointes se pincent autour d\u2019un manche fin. Elles accompagnent ici un \u017egvacet de volaille : des morceaux de poulet dor\u00e9s, puis mijot\u00e9s avec oignon, tomate, vin blanc et herbes jusqu\u2019\u00e0 ce que la sauce devienne brillante et assez dense pour entrer dans les replis de la p\u00e2te. Le repos du p\u00e2ton limite le retrait au laminage, tandis qu\u2019une finition avec l\u2019eau de cuisson lie le jus sans farine suppl\u00e9mentaire. La volaille reste juteuse, les fu\u017ei gardent une m\u00e2che ferme et chaque pi\u00e8ce retient une part mesur\u00e9e de sauce.<\/p>\n      <ul class=\"gj-meta\" aria-label=\"Classification de la recette\"><li><strong>Cat\u00e9gorie<\/strong> \u00b7 Plat principal<\/li><li><strong>Cuisine<\/strong> \u00b7 Cuisine croate<\/li><li><strong>M\u00e9thode<\/strong> \u00b7 Mijotage et cuisson \u00e0 l\u2019eau<\/li><li><strong>Difficult\u00e9<\/strong> \u00b7 Avanc\u00e9e<\/li><\/ul>\n    <\/div>\n    \n    <figure class=\"gj-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Fuzi-with-Poultry-Zgvacet-\u2014-Short-Rolled-Istrian-Pasta-3.webp\" alt=\"Assiette large de fu\u017ei au rago\u00fbt de volaille sur table en bois, avec pain et fourchette\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>La coupe panoramique met en \u00e9vidence une sauce assez \u00e9paisse pour adh\u00e9rer aux fu\u017ei sans masquer leur forme pinc\u00e9e.<\/figcaption>\n    <\/figure>\n    <dl class=\"gj-facts\" aria-label=\"Quantit\u00e9, dur\u00e9es et estimation \u00e9nerg\u00e9tique\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>1 h<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>1 h 20<\/dd><\/div><div class=\"gj-fact\"><dt>Repos de la p\u00e2te<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Temps total<\/dt><dd>2 h 50<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 680 kcal<\/dd><\/div><\/dl>\n  <\/header>\n\n  <nav class=\"gj-quick-nav\" aria-label=\"Navigation dans la recette\">\n    <a href=\"#apercu-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Contexte<\/a><a href=\"#ingredients-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Ingr\u00e9dients<\/a><a href=\"#methode-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Pr\u00e9paration<\/a>\n    <a href=\"#pratique-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Service et conservation<\/a><a href=\"#nutrition-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Nutrition<\/a>\n  <\/nav>\n\n  <section class=\"gj-card gj-anchor\" id=\"apercu-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"apercu-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"gj-card-head\"><p class=\"gj-kicker\">01 \u00b7 Contexte, texture et technique<\/p><h3 id=\"apercu-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Fa\u00e7onner les fu\u017ei pour qu\u2019ils retiennent un \u017egvacet concentr\u00e9<\/h3><p class=\"gj-head-copy\">La p\u00e2te demande de la fermet\u00e9, le rago\u00fbt une r\u00e9duction lente et l\u2019assemblage une courte \u00e9mulsion avec l\u2019eau de cuisson.<\/p><\/div>\n    <div class=\"gj-card-body\"><div class=\"gj-prose\"><p>En Istrie, les fu\u017ei comptent parmi les formes de p\u00e2tes les plus reconnaissables. Une feuille de p\u00e2te est d\u00e9coup\u00e9e en petits losanges, puis deux angles oppos\u00e9s se rejoignent autour d\u2019un b\u00e2tonnet ou du manche fin d\u2019une cuill\u00e8re en bois. Le geste cr\u00e9e un tube irr\u00e9gulier, ouvert aux extr\u00e9mit\u00e9s, qui accroche les sauces \u00e9paisses. Ces p\u00e2tes se servent avec des pr\u00e9parations aux truffes, au gibier ou avec le \u017egvacet, un rago\u00fbt local de viande construit sur l\u2019oignon, la tomate et le vin. La version pr\u00e9sent\u00e9e utilise des hauts de cuisse de poulet, plus tol\u00e9rants au mijotage que le blanc.<\/p><p>Le p\u00e2ton est volontairement ferme. Des \u0153ufs assurent la couleur et la structure, tandis qu\u2019une petite quantit\u00e9 d\u2019eau permet d\u2019ajuster l\u2019hydratation sans rendre la feuille collante. Apr\u00e8s le p\u00e9trissage, le gluten reste tendu et la p\u00e2te se r\u00e9tracte ; trente minutes de repos suffisent pour l\u2019assouplir. Le laminage peut se faire au rouleau, mais une machine \u00e0 p\u00e2tes donne une \u00e9paisseur plus r\u00e9guli\u00e8re. Une feuille trop mince se d\u00e9chire au pincement, alors qu\u2019une feuille trop \u00e9paisse donne des jointures dures apr\u00e8s cuisson.<\/p><p>Le \u017egvacet commence par une vraie coloration de la volaille. Les morceaux sont s\u00e9ch\u00e9s, sal\u00e9s mod\u00e9r\u00e9ment puis saisis en plusieurs fois. Cette cro\u00fbte fournit les sucs qui donneront de la profondeur \u00e0 la sauce. L\u2019oignon cuit ensuite assez longtemps pour perdre son go\u00fbt cru et se fondre dans le jus. Le concentr\u00e9 de tomate est chauff\u00e9 jusqu\u2019\u00e0 devenir brique, puis le vin blanc d\u00e9colle le fond de la cocotte. La tomate ne doit pas dominer ; elle sert de liaison et soutient le go\u00fbt de la viande.<\/p><p>Le poulet mijote \u00e0 couvert, puis la cocotte est d\u00e9couverte pour r\u00e9duire le liquide. Les hauts de cuisse atteignent au moins 74 \u00b0C au c\u0153ur et deviennent assez tendres pour se d\u00e9tacher en gros filaments, sans se d\u00e9sagr\u00e9ger enti\u00e8rement. Une partie de la viande peut rester en morceaux afin que le plat conserve du relief. Le romarin et le laurier parfument la cuisson, mais ils sont retir\u00e9s avant le m\u00e9lange avec les p\u00e2tes pour \u00e9viter une amertume r\u00e9sineuse.<\/p><p>Les fu\u017ei cuisent rapidement dans une grande quantit\u00e9 d\u2019eau sal\u00e9e. Ils sont transf\u00e9r\u00e9s encore fermes dans la cocotte avec une louche d\u2019eau de cuisson riche en amidon. Deux minutes de brassage doux suffisent pour que la sauce nappe les surfaces et p\u00e9n\u00e8tre les tubes. Le plat se sert imm\u00e9diatement : une attente prolong\u00e9e ferait boire tout le jus \u00e0 la p\u00e2te et alourdirait la texture. Une petite quantit\u00e9 de fromage dur peut finir l\u2019assiette, sans couvrir le caract\u00e8re du \u017egvacet.<\/p><\/div><blockquote class=\"gj-pull\">Le fu\u017ei bien form\u00e9 reste ouvert aux deux extr\u00e9mit\u00e9s : sa jointure tient \u00e0 l\u2019\u00e9bullition et son creux recueille la sauce au lieu de la laisser au fond de l\u2019assiette.<\/blockquote><div class=\"gj-key-grid\"><section class=\"gj-key\"><h4>P\u00e2ton ferme et repos\u00e9<\/h4><p>Il se lamine sans farine excessive et garde une jointure nette apr\u00e8s le pincement.<\/p><\/section><section class=\"gj-key\"><h4>Volaille saisie par lots<\/h4><p>La coloration d\u00e9veloppe des sucs ; une cocotte surcharg\u00e9e ferait bouillir la viande.<\/p><\/section><section class=\"gj-key\"><h4>Finition dans la sauce<\/h4><p>Deux minutes avec un peu d\u2019eau de cuisson lient le \u017egvacet aux replis des fu\u017ei.<\/p><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"gj-card gj-anchor\" id=\"ingredients-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"ingredients-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"gj-card-head gj-tone-sage\"><p class=\"gj-kicker\">02 \u00b7 Dosages et fonctions<\/p><h3 id=\"ingredients-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Ingr\u00e9dients pour six assiettes g\u00e9n\u00e9reuses<\/h3><p class=\"gj-head-copy\">La recette associe une p\u00e2te aux \u0153ufs fa\u00e7onn\u00e9e le jour m\u00eame et un rago\u00fbt de poulet assez r\u00e9duit pour la napper.<\/p><\/div>\n    <div class=\"gj-card-body\"><div class=\"gj-ingredient-grid\"><section class=\"gj-ingredient-card\" aria-labelledby=\"ingredients-group-1-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><h4 id=\"ingredients-group-1-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Pour les fu\u017ei<\/h4><ul><li><strong>400 g de farine de bl\u00e9 type 00 ou T45<\/strong><em>Pr\u00e9voir un peu de farine pour le plan de travail.<\/em><\/li><li><strong>4 \u0153ufs moyens<\/strong><em>Environ 200 g sans coquille.<\/em><\/li><li><strong>15 ml d\u2019huile d\u2019olive<\/strong><\/li><li><strong>20 \u00e0 40 ml d\u2019eau<\/strong><em>\u00c0 ajouter seulement si le p\u00e2ton reste friable.<\/em><\/li><li><strong>5 g de sel fin<\/strong><\/li><\/ul><\/section><section class=\"gj-ingredient-card\" aria-labelledby=\"ingredients-group-2-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><h4 id=\"ingredients-group-2-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Pour le \u017egvacet de volaille<\/h4><ul><li><strong>1,2 kg de hauts de cuisse de poulet d\u00e9soss\u00e9s<\/strong><em>Sans peau, coup\u00e9s en gros morceaux.<\/em><\/li><li><strong>30 ml d\u2019huile d\u2019olive<\/strong><\/li><li><strong>450 g d\u2019oignons jaunes \u00e9minc\u00e9s<\/strong><\/li><li><strong>2 gousses d\u2019ail hach\u00e9es<\/strong><\/li><li><strong>20 g de concentr\u00e9 de tomate<\/strong><\/li><li><strong>300 g de tomates concass\u00e9es<\/strong><\/li><li><strong>200 ml de vin blanc sec<\/strong><em>Une malvoisie d\u2019Istrie convient, sans \u00eatre indispensable.<\/em><\/li><li><strong>350 ml de bouillon de volaille peu sal\u00e9<\/strong><\/li><li><strong>1 feuille de laurier<\/strong><\/li><li><strong>1 petite branche de romarin<\/strong><\/li><li><strong>8 g de sel fin<\/strong><em>\u00c0 ajuster selon le bouillon.<\/em><\/li><li><strong>2 g de poivre noir moulu<\/strong><\/li><li><strong>20 g de persil plat hach\u00e9<\/strong><em>Ajout\u00e9 \u00e0 la fin.<\/em><\/li><li><strong>40 g de fromage dur r\u00e2p\u00e9<\/strong><em>Facultatif au service, mais compt\u00e9 dans la nutrition.<\/em><\/li><\/ul><\/section><\/div><div class=\"gj-note-grid\"><aside class=\"gj-note\" role=\"note\"><strong>Allerg\u00e8nes.<\/strong> Gluten, \u0153ufs et lait si le fromage est utilis\u00e9. Le vin est cuit dans la sauce, mais une substitution par du bouillon et 10 ml de jus de citron convient aux personnes \u00e9vitant l\u2019alcool.<\/aside><aside class=\"gj-note\" role=\"note\"><strong>Mat\u00e9riel.<\/strong> Une machine \u00e0 p\u00e2tes ou un rouleau, une roulette ou un couteau, un fin manche en bois, une cocotte large, une grande marmite et un thermom\u00e8tre \u00e0 sonde.<\/aside><\/div><\/div>\n  <\/section>\n\n  <section class=\"gj-card gj-anchor\" id=\"methode-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"methode-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"gj-card-head gj-tone-blue\"><p class=\"gj-kicker\">03 \u00b7 Gestes, temps et signes de cuisson<\/p><h3 id=\"methode-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Fa\u00e7onner les fu\u017ei et mijoter le \u017egvacet<\/h3><p class=\"gj-head-copy\">Les p\u00e2tes s\u00e8chent bri\u00e8vement pendant que la volaille cuit doucement dans une sauce au vin, \u00e0 la tomate et aux aromates.<\/p><\/div>\n    <div class=\"gj-card-body\"><div class=\"gj-stages\"><section class=\"gj-stage\" aria-labelledby=\"stage-1-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><div class=\"gj-stage-head\"><span class=\"gj-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">P\u00e9trir et fa\u00e7onner les fu\u017ei<\/h4><span class=\"gj-stage-time\">1 h 15<\/span><\/div><ol class=\"gj-steps\"><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">01<\/span><div><h4>P\u00e9trir une p\u00e2te ferme<\/h4><p>R\u00e9unir la farine, les \u0153ufs, l\u2019huile et le sel. P\u00e9trir 8 \u00e0 10 minutes en ajoutant l\u2019eau par petites quantit\u00e9s seulement si la p\u00e2te reste friable ; elle doit devenir lisse, dense et non collante.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Laisser d\u00e9tendre le p\u00e2ton<\/h4><p>Envelopper la p\u00e2te et la laisser reposer 30 minutes \u00e0 temp\u00e9rature ambiante. Cette pause doit la rendre plus souple sans qu\u2019elle se dess\u00e8che.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Laminer et d\u00e9couper les losanges<\/h4><p>Diviser le p\u00e2ton en quatre, laminer chaque morceau \u00e0 environ 1 mm d\u2019\u00e9paisseur puis d\u00e9couper des bandes de 4 cm et des losanges r\u00e9guliers de 4 cm.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Former les fu\u017ei<\/h4><p>Poser un fin manche en bois au centre d\u2019un losange, rabattre deux pointes oppos\u00e9es, les humidifier \u00e0 peine et les pincer fermement. Retirer le manche et d\u00e9poser la p\u00e2te sur un linge farin\u00e9.<\/p><\/div><\/li><\/ol><\/section><section class=\"gj-stage\" aria-labelledby=\"stage-2-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><div class=\"gj-stage-head\"><span class=\"gj-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Cuire le \u017egvacet<\/h4><span class=\"gj-stage-time\">1 h 20<\/span><\/div><ol class=\"gj-steps\"><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Saisir la volaille<\/h4><p>\u00c9ponger le poulet, l\u2019assaisonner avec la moiti\u00e9 du sel puis le dorer dans l\u2019huile chaude en trois lots, 3 \u00e0 4 minutes par face. R\u00e9server sans entasser les morceaux.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Fondre l\u2019oignon<\/h4><p>Baisser le feu, ajouter les oignons et cuire 12 \u00e0 15 minutes en raclant les sucs. Ils doivent devenir blond fonc\u00e9, souples et presque confits.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Construire la sauce<\/h4><p>Ajouter l\u2019ail et le concentr\u00e9 de tomate, cuire 1 minute, puis verser le vin. R\u00e9duire de moiti\u00e9 avant d\u2019ajouter les tomates, le bouillon, le laurier, le romarin, le reste du sel et le poivre.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Mijoter jusqu\u2019\u00e0 tendret\u00e9<\/h4><p>Remettre le poulet, couvrir et laisser fr\u00e9mir 35 minutes. D\u00e9couvrir, poursuivre 15 \u00e0 20 minutes et v\u00e9rifier que la volaille atteint au moins 74 \u00b0C ; la sauce doit napper le dos d\u2019une cuill\u00e8re.<\/p><\/div><\/li><\/ol><\/section><section class=\"gj-stage\" aria-labelledby=\"stage-3-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><div class=\"gj-stage-head\"><span class=\"gj-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"stage-3-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Cuire les p\u00e2tes et assembler<\/h4><span class=\"gj-stage-time\">10 min<\/span><\/div><ol class=\"gj-steps\"><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Cuire les fu\u017ei<\/h4><p>Plonger les fu\u017ei dans 4 l d\u2019eau bouillante sal\u00e9e et cuire 3 \u00e0 5 minutes selon leur \u00e9paisseur. Pr\u00e9lever 150 ml d\u2019eau de cuisson avant de les \u00e9goutter.<\/p><\/div><\/li><li class=\"gj-step\"><span class=\"gj-step-no\" aria-hidden=\"true\">10<\/span><div><h4>Lier les p\u00e2tes au rago\u00fbt<\/h4><p>Retirer le laurier et le romarin, ajouter les fu\u017ei dans la cocotte avec 80 ml d\u2019eau de cuisson et m\u00e9langer doucement 2 minutes. Incorporer le persil et servir avec le fromage r\u00e2p\u00e9.<\/p><\/div><\/li><\/ol><\/section><\/div>\n      <section class=\"gj-control\" aria-labelledby=\"control-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><h3 id=\"control-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Rep\u00e8res de texture pour la p\u00e2te, la volaille et la sauce<\/h3><dl class=\"gj-control-grid\"><div class=\"gj-control-item\"><dt>\u00c9paisseur des fu\u017ei<\/dt><dd>environ 1 mm<\/dd><p>La feuille reste souple au pincement sans donner une jointure p\u00e2teuse.<\/p><\/div><div class=\"gj-control-item\"><dt>S\u00e9curit\u00e9 volaille<\/dt><dd>\u2265 74 \u00b0C<\/dd><p>Mesurer au centre du plus gros morceau avant de r\u00e9duire la sauce \u00e0 d\u00e9couvert.<\/p><\/div><div class=\"gj-control-item\"><dt>Consistance finale<\/dt><dd>nappante<\/dd><p>La sauce adh\u00e8re \u00e0 la p\u00e2te et ne forme pas une flaque aqueuse sous les fu\u017ei.<\/p><\/div><\/dl><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-card gj-anchor\" id=\"pratique-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"pratique-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"gj-card-head gj-tone-violet\"><p class=\"gj-kicker\">04 \u00b7 Apr\u00e8s la cuisson<\/p><h3 id=\"pratique-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Servir sans laisser les p\u00e2tes absorber toute la sauce<\/h3><p class=\"gj-head-copy\">Le \u017egvacet peut \u00eatre pr\u00e9par\u00e9 \u00e0 l\u2019avance, mais les fu\u017ei gagnent \u00e0 \u00eatre cuits et assembl\u00e9s juste avant le repas.<\/p><\/div>\n    <div class=\"gj-card-body\"><div class=\"gj-practical-grid\">\n      <section class=\"gj-practical\"><h4>Service et accompagnements<\/h4><p>R\u00e9partir les fu\u017ei dans des assiettes creuses chauff\u00e9es, avec plusieurs morceaux de volaille et assez de sauce pour les enrober. Une salade de feuilles am\u00e8res ou de chou finement \u00e9minc\u00e9 apporte un contraste frais. Un vin blanc sec et structur\u00e9 accompagne le plat sans renforcer l\u2019acidit\u00e9 de la tomate.<\/p><\/section>\n      <section class=\"gj-practical\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Refroidir le rago\u00fbt en moins de deux heures et le conserver jusqu\u2019\u00e0 trois jours \u00e0 moins de 4 \u00b0C. Garder les p\u00e2tes s\u00e9par\u00e9es lorsqu\u2019un reste est pr\u00e9vu. R\u00e9chauffer la sauce jusqu\u2019\u00e0 fr\u00e9missement, ajouter les fu\u017ei avec un peu d\u2019eau et atteindre 74 \u00b0C au centre avant le service.<\/p><\/section>\n      <section class=\"gj-practical\"><h4>Quatre variations fiables<\/h4><ul><li>Remplacer le poulet par une pintade d\u00e9coup\u00e9e, avec 15 \u00e0 20 minutes de mijotage suppl\u00e9mentaires.<\/li><li>Utiliser des fu\u017ei secs de bonne qualit\u00e9 et suivre leur temps de cuisson, sans modifier le rago\u00fbt.<\/li><li>Ajouter 150 g de champignons bruns po\u00eal\u00e9s pendant la r\u00e9duction finale de la sauce.<\/li><li>Pour une sauce sans alcool, remplacer le vin par 180 ml de bouillon et 20 ml de jus de citron.<\/li><\/ul><\/section>\n      <section class=\"gj-practical\"><h4>Trois conseils de cuisine<\/h4><ol><li>Fa\u00e7onner les fu\u017ei pendant que le \u017egvacet mijote \u00e9vite un long s\u00e9chage qui fragiliserait les jointures.<\/li><li>Ne pas fariner lourdement les p\u00e2tes : l\u2019exc\u00e9dent trouble l\u2019eau et donne une sauce farineuse.<\/li><li>Si le rago\u00fbt devient trop \u00e9pais avant la cuisson des p\u00e2tes, le d\u00e9tendre seulement avec leur eau amidonn\u00e9e.<\/li><\/ol><\/section>\n    <\/div><\/div>\n  <\/section>\n\n  <section class=\"gj-card gj-anchor\" id=\"nutrition-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"nutrition-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"gj-card-head gj-tone-rose\"><p class=\"gj-kicker\">05 \u00b7 Estimation par portion<\/p><h3 id=\"nutrition-title-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Valeurs nutritionnelles approximatives<\/h3><p class=\"gj-head-copy\">Estimation pour six portions, fromage compris, avec hauts de cuisse d\u00e9soss\u00e9s et bouillon peu sal\u00e9.<\/p><\/div>\n    <div class=\"gj-card-body\"><dl class=\"gj-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 680 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 78 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 42 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 22 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 720 mg<\/dd><\/div><\/dl><p class=\"gj-nutrition-note\"><strong>Portion :<\/strong> 1 assiette sur 6. <strong>Allerg\u00e8nes principaux :<\/strong> gluten, \u0153ufs et lait. Estimation fond\u00e9e sur des valeurs de r\u00e9f\u00e9rence standard ; les marques, le parage, l\u2019absorption et le partage modifient le r\u00e9sultat r\u00e9el.<\/p><\/div>\n  <\/section>\n\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">R\u00e9sultat attendu<\/p><p class=\"gj-close-quote\">Des p\u00e2tes fermes, ouvertes comme de petits tubes, prises dans une sauce de volaille profonde et brillante.<\/p><p class=\"gj-close-copy\">Le plat repose sur trois rythmes distincts : laisser la p\u00e2te se d\u00e9tendre, donner du temps \u00e0 l\u2019oignon et r\u00e9duire le \u017egvacet avant l\u2019assemblage. Leur rencontre ne dure que quelques minutes, mais d\u00e9cide de la texture finale.<\/p><\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Fu\u017ei au \u017egvacet de volaille p\u00e2tes fa\u00e7onn\u00e9es \u00e0 la main et sauce d\u2019Istrie longuement mijot\u00e9e\",\n  \"description\": \"Les fu\u017ei sont de petites p\u00e2tes d\u2019Istrie form\u00e9es \u00e0 partir de losanges dont deux pointes se pincent autour d\u2019un manche fin. Elles accompagnent ici un \u017egvacet de volaille : des morceaux de poulet dor\u00e9s, puis mijot\u00e9s avec oignon, tomate, vin blanc et herbes jusqu\u2019\u00e0 ce que la sauce devienne brillante et assez dense pour entrer dans les replis de la p\u00e2te. Le repos du p\u00e2ton limite le retrait au laminage, tandis qu\u2019une finition avec l\u2019eau de cuisson lie le jus sans farine suppl\u00e9mentaire. 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P\u00e9trir 8 \u00e0 10 minutes en ajoutant l\u2019eau par petites quantit\u00e9s seulement si la p\u00e2te reste friable ; elle doit devenir lisse, dense et non collante.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Laisser d\u00e9tendre le p\u00e2ton\",\n          \"text\": \"Envelopper la p\u00e2te et la laisser reposer 30 minutes \u00e0 temp\u00e9rature ambiante. 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