{"id":57033,"date":"2023-08-07T14:30:21","date_gmt":"2023-08-07T12:30:21","guid":{"rendered":"https:\/\/www.bbuono.it\/shop\/non%20class\u00e9\/conserva-boccioli-tarassaco-selvatico\/"},"modified":"2026-08-29T23:30:32","modified_gmt":"2026-08-29T21:30:32","slug":"conserve-bourgeons-pissenlit-sauvage","status":"publish","type":"product","link":"https:\/\/www.bbuono.it\/fr\/shop\/huile-et-cornichons\/conserve-bourgeons-pissenlit-sauvage\/","title":{"rendered":"Pissenlit sauvage conserv\u00e9 (chicor\u00e9e sauvage) 220 g"},"content":{"rendered":"\n
\n
\n

Pissenlit ou chicor\u00e9e sauvage de montagne conserv\u00e9s dans de l’huile.<\/h3>\n\n\n\n

Le pissenlit<\/strong>, un ingr\u00e9dient pris\u00e9<\/strong> et tr\u00e8s appr\u00e9ci\u00e9, est soigneusement r\u00e9colt\u00e9 \u00e0 la main<\/strong> avant la floraison, \u00e0 l’aide d’une houe et d’un couteau.<\/p>\n\n\n\n

Elle est ensuite nettoy\u00e9e et transform\u00e9e<\/strong> dans l’atelier d’une petite ferme de montagne, ce qui permet de pr\u00e9server sa fra\u00eecheur. Pour sa conservation, on utilise de l’huile de tournesol<\/strong>, qui pr\u00e9serve et am\u00e9liore ses qualit\u00e9s organoleptiques sans les alt\u00e9rer. <\/p>\n\n\n\n

Cette confiture de<\/strong> pissenlit artisanale<\/strong> et traditionnelle<\/strong> est sans conservateurs<\/strong> ajout\u00e9s, sans gluten et sans lactose<\/strong>, ce qui la rend id\u00e9ale pour divers r\u00e9gimes alimentaires.<\/p>\n<\/div>\n\n\n\n

\n
\n \"Pissenlit-conserve-selvish-soy\"\n \"Pot-conserve-pissenlit-selvish-pour-la-vente-en-ligne\"\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n
<\/div>\n\n

D\u00e9couvrons ensemble quelques id\u00e9es cr\u00e9atives pour utiliser l’huile de pissenlit dans la cuisine de tous les jours.<\/h3>\n\n

Le pissenlit dans l’huile<\/strong> est un ingr\u00e9dient parfait pour enrichir et donner une touche sp\u00e9ciale \u00e0 vos recettes<\/strong>. Gr\u00e2ce \u00e0 sa polyvalence, il peut \u00eatre utilis\u00e9 dans un large \u00e9ventail de plats<\/strong>, des entr\u00e9es<\/strong> aux accompagnements , en passant par les salades et les plats froids.<\/strong> <\/p>\n\n

Utiliser et d\u00e9guster le pissenlit sauvage<\/h3>\n
\n
\n \n \"Mattia-bbuono-con-Carmela-laboratorio-trasformzione-erbe-spontanee\"\n <\/a>\n \n \"envelopper\n <\/a>\n \n \"confiture-citrouille-cannelle-zeruna\"\n <\/a>\n \n \"carmela-agricole-ferme-Zeruna-avec-Mattia-bbuono\"\n <\/a>\n <\/div>\n <\/div>\n\n
<\/div>\n\n
\n
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Hors-d’\u0153uvre et amuse-gueule :<\/strong><\/h4>\n\n\n\n

Le pissenlit dans l’huile<\/strong> est id\u00e9al pour cr\u00e9er des ap\u00e9ritifs et des snacks savoureux<\/strong>. Essayez-le avec des fromages alpins<\/strong>, de la charcuterie<\/strong>, du bacon ou du lard, servi sur des cro\u00fbtons croustillants ou des bruschetta. Le contraste entre la douceur du pissenlit et le go\u00fbt prononc\u00e9 de la charcuterie rendra ces combinaisons irr\u00e9sistibles<\/strong>. <\/p>\n\n\n\n

Salades et plats froids :<\/strong><\/h4>\n\n\n\n

Pour donner une touche unique \u00e0 vos salades, associez le pissenlit \u00e0 l’huile \u00e0 des l\u00e9gumes frais ou cuits tels que les \u00e9pinards, la roquette ou les haricots verts. Vous pouvez \u00e9galement l’utiliser comme ingr\u00e9dient sp\u00e9cial dans les salades froides de p\u00e2tes ou de riz, avec des tomates cerises, des olives, des c\u00e2pres et du thon \u00e0 l’huile. <\/p>\n\n\n\n

Plats d’accompagnement et l\u00e9gumes farcis :<\/strong><\/h4>\n\n\n\n

Les feuilles de pissenlit \u00e0 l’huile peuvent \u00eatre utilis\u00e9es pour donner une touche originale aux plats d’accompagnement traditionnels, tels que les pommes de terre r\u00f4ties, les l\u00e9gumes grill\u00e9s ou la caponata. Vous pouvez \u00e9galement essayer de pr\u00e9parer des l\u00e9gumes farcis, tels que des poivrons, des courgettes ou des tomates, en les farcissant d’un m\u00e9lange de pissenlit \u00e0 l’huile, de riz, de chapelure et de parmesan r\u00e2p\u00e9. <\/p>\n<\/div>\n\n\n\n

\n

Omelettes et quiches :<\/strong><\/h4>\n\n\n\n

Pour un plat unique et savoureux, ajoutez du pissenlit \u00e0 l’huile dans des omelettes ou des quiches, avec de l’oignon, du fromage et des lardons. Vous obtiendrez ainsi un plat riche en saveurs et en ar\u00f4mes qui ravira tous les palais. <\/p>\n\n\n\n

Sauces et condiments :<\/strong><\/h4>\n\n\n\n

Le pissenlit dans l’huile peut \u00e9galement \u00eatre utilis\u00e9 pour pr\u00e9parer des sauces et des assaisonnements uniques. M\u00e9langez le pissenlit, l’huile d’olive, les pignons de pin, l’ail et le parmesan r\u00e2p\u00e9 pour obtenir un pesto alternatif, parfait pour assaisonner les p\u00e2tes, les risottos ou les crostini. <\/p>\n\n\n\n

L’utilisation de l’huile de pissenlit dans les recettes n’enrichit pas seulement la saveur des plats, mais apporte \u00e9galement des avantages pour la sant\u00e9 gr\u00e2ce \u00e0 ses propri\u00e9t\u00e9s purifiantes et curatives. Exp\u00e9rimentez ces id\u00e9es et d’autres combinaisons pour d\u00e9couvrir de nouvelles cr\u00e9ations culinaires d\u00e9licieuses avec cet ingr\u00e9dient polyvalent et savoureux. <\/p>\n<\/div>\n<\/div>\n

\n
\n \n \"Mattia-et-Carmela-marche\n <\/a>\n \n \"Marco-concentr\u00e9-dans-la-collection\"\n <\/a>\n <\/div>\n <\/div>\n\n
<\/div>\n\n
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Au c\u0153ur des montagnes de Brescia : l’essence authentique de Zeruna.<\/strong><\/h3>\n\n\n\n

L’Azienda Agricola Zeruna, situ\u00e9e \u00e0 Pertica Bassa dans la vall\u00e9e de Sabbia, a \u00e9t\u00e9 fond\u00e9e par Marco et Carmela. Ils se consacrent aux herbes sauvages et aux fruits locaux<\/strong>.Ils produisent des herbes \u00e0 l’huile et des confitures sans conservateurs. Leur ferme est situ\u00e9e \u00e0 c\u00f4t\u00e9 d’une cascade naturelle.Ils suivent uniquement des m\u00e9thodes naturelles et respectent la biodiversit\u00e9 , valorisant ainsi le territoire<\/strong> et les traditions de Brescia<\/strong>. <\/p>\n\n\n\n

Zeruna est une entreprise durable dont les produits sont de la plus haute qualit\u00e9. C’est pourquoi bbuono a d\u00e9cid\u00e9 de collaborer avec eux et d’apporter leurs produits sur votre table.<\/p>\n\n\n\n

Ils offrent une exp\u00e9rience unique en cueillant<\/strong> et en transformant<\/strong> leurs produits directement \u00e0 la main<\/strong>, sur place, en haute montagne<\/strong>, \u00e0 plus de 700 m\u00e8tres d’altitude.<\/p>\n\n\n\n

D\u00e9couvrez la belle histoire de la ferme La Zeruna et pourquoi nous l’avons choisie comme partenaire.<\/p>\n\n\n\n

\n
D\u00e9couvrez l’histoire de la ferme Zeruna<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
\n
\n \"Azienda-agricola-Zeruna-Matteo-Carmela-con-Mattia-di-Bbuono\"\n \"herbes\n \"Foto-panoramica-azienda-agricola-Zeruna-Pertica-Bassa-Brescia\"\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n
<\/div>\n\n

Questions et r\u00e9ponses sur le pissenlit sauvage<\/h4>\n\n
\n
\n
Que sont les bourgeons de pissenlit (appel\u00e9s \u00ab\u00a0c\u00e2pres de pissenlit\u00a0\u00bb) ?<\/summary>\n

Il s’agit des bourgeons du pissenlit r\u00e9colt\u00e9s au printemps<\/strong> (mars-avril) et conserv\u00e9s \u00e0 la maison<\/em> dans du vinaigre ou de l’huile. Leur go\u00fbt herbac\u00e9 et amer rappelle celui des c\u00e2pres, mais en plus d\u00e9licat. Excellent pour ceux qui aiment les saveurs d’antan et les herbes sauvages de nos vall\u00e9es. Peu d’ingr\u00e9dients sont utilis\u00e9s dans les conserves de qualit\u00e9 : bourgeons s\u00e9lectionn\u00e9s, vinaigre ou huile EVO, sel et \u00e9pices. <\/p>\n<\/details>\n\n\n\n

Comment utiliser les bourgeons de pissenlit en cuisine ?<\/summary>\n

Utilisez-les comme des c\u00e2pres<\/strong> pour donner du caract\u00e8re aux plats froids et chauds.Salades de pommes de terre, tomates, c\u00e9r\u00e9ales\u0152ufs \u00e0 la coque, veau \u00ab\u00a0maison\u00a0\u00bb au thon, tartare de viandePoisson du Lac, bruschetta, focaccia, mayonnaise aromatis\u00e9eSauces rapides : \u00e9mincer les bourgeons avec du persil et des anchoisAstuce : Rincer l\u00e9g\u00e8rement les bourgeons marin\u00e9s avant utilisation ; s’ils sont marin\u00e9s \u00e0 l’huile, ne les ajouter qu’\u00e0 la fin de la cuisson.<\/p>\n<\/details>\n<\/div>\n\n\n\n

\n
Stockage : quelle est leur dur\u00e9e de vie et comment les entretenir au mieux ?<\/summary>\n

Apr\u00e8s ouverture, conservez le bocal au r\u00e9frig\u00e9rateur<\/strong>, les bourgeons \u00e9tant toujours recouverts d’huile ou de liquide de conservation. Utilisez une fourchette propre (pas de doigts) et fermez herm\u00e9tiquement. Consommez id\u00e9alement dans les 10 \u00e0 15 jours ; reportez-vous \u00e0 l’\u00e9tiquette du fabricant pour conna\u00eetre les d\u00e9lais exacts et les allerg\u00e8nes. Si la confiture est \u00e0 l’huile, compl\u00e9tez-la si n\u00e9cessaire ; si elle est au vinaigre, go\u00fbtez-la et, si elle est trop sal\u00e9e, rincez-la avant de l’utiliser. <\/p>\n<\/details>\n\n\n\n

Comment obtenez-vous des conserves de bourgeons de pissenlit ?<\/summary>\n

Processus artisanal, peu d’ingr\u00e9dients<\/strong>: r\u00e9colte manuelle au printemps (mars-avril), court passage dans l’eau et le vinaigre pour \u00ab\u00a0fixer\u00a0\u00bb le go\u00fbt, s\u00e9chage et mise en bocal dans le vinaigre ou l’huile<\/em> avec du sel et des herbes essentielles. Laissez reposer 7 \u00e0 10 jours pour harmoniser les ar\u00f4mes. Indices de qualit\u00e9 : liste d’ingr\u00e9dients courte, huile extra vierge, pas de colorants ni d’additifs. R\u00e9sultat : des bourgeons croustillants au profil herbac\u00e9 et aigre, parfaits pour les salades, les \u0153ufs, les poissons de lac et la bruschetta. <\/p>\n<\/details>\n<\/div>\n<\/div>\n\n

Valeurs nutritionnelles Pissenlit sauvage<\/h4>\n\n
Valeurs moyennes<\/th>pour 100 grammes<\/th><\/tr><\/thead>
L’\u00e9nergie<\/td>310 Kj68 Kcal<\/td><\/tr>
Graisses<\/td>4.2 g<\/td><\/tr>
Acides gras satur\u00e9s<\/td>1.2 g<\/td><\/tr>
Glucides<\/td>7.8 g<\/td><\/tr>
Sucres<\/td>2.8 g<\/td><\/tr>
Prot\u00e9ines<\/td>1.6 g<\/td><\/tr>
Salles<\/td>1.4 g<\/td><\/tr>
Fibres<\/td>0 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

Stockage de pissenlits.<\/strong><\/p>\n\n

    \n
  • Le pot non ouvert doit \u00eatre conserv\u00e9 dans un endroit frais et sec<\/strong>, \u00e0 l’abri de la lumi\u00e8re et des sources de chaleur, jusqu’\u00e0 la date de p\u00e9remption indiqu\u00e9e sur l’\u00e9tiquette.<\/li>\n\n\n\n
  • Apr\u00e8s ouverture, conserver au r\u00e9frig\u00e9rateur et utiliser dans les 5 jours.<\/li>\n\n\n\n
  • Conditionn\u00e9 en pot de verre de 220 g.<\/li>\n\n\n\n
  • Dur\u00e9e de conservation 18 mois.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Le pissenlit sauvage<\/strong> (Taraxacum officinalis), \u00e9galement connu sous le nom de chicor\u00e9e sauvage<\/strong>, est une plante sauvage<\/strong> tr\u00e8s pris\u00e9e qui pousse au printemps dans les montagnes de Pertica Bassa<\/strong>, dans la vall\u00e9e de Sabbia.<\/span><\/p>\n

    Appr\u00e9ci\u00e9 depuis l’Antiquit\u00e9 pour ses propri\u00e9t\u00e9s curatives et purifiantes<\/strong>, le pissenlit est \u00e9galement largement utilis\u00e9 en phytoth\u00e9rapie pour ses bienfaits sur l’organisme<\/strong>.<\/span><\/p>\n

    <\/i> Un produit rare et pris\u00e9<\/strong> de la gastronomie montagnarde ;
    <\/span><\/i> Une plante aux multiples propri\u00e9t\u00e9s b\u00e9n\u00e9fiques<\/strong>;
    <\/span><\/i> Excellent \u00e0 d\u00e9guster tel quel, pour des ap\u00e9ritifs savoureux<\/strong> ou pour accompagner des entr\u00e9es.<\/span><\/p>\n

    Pot de 220 g.<\/strong><\/p>\n","protected":false},"featured_media":57036,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"product_brand":[],"product_cat":[1187],"product_tag":[],"class_list":["post-57033","product","type-product","status-publish","has-post-thumbnail","product_cat-huile-et-cornichons","pa_origine-valle-sabbia","pa_per-chi-cerca-sans-conservateur","pa_per-chi-cerca-sans-gluten","first","instock","sale","taxable","shipping-taxable","purchasable","product-type-simple"],"acf":[],"yoast_head":"\nBourgeons de pissenlit ou chicor\u00e9e sauvage de montagne en huile.<\/title>\n<meta name=\"description\" content=\"Bourgeons de pissenlit sauvage, appel\u00e9 "chicor\u00e9e", cueillis \u00e0 la main dans les montagnes \u00e0 plus de 700 m\u00e8tres d'altitude et mis en huile.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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