{"id":70781,"date":"2025-04-20T16:15:24","date_gmt":"2025-04-20T16:15:24","guid":{"rendered":""},"modified":"2025-04-20T16:15:24","modified_gmt":"2025-04-20T16:15:24","slug":"le-pain-italien-de-tunisie-par-sophie-taieb","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/le-pain-italien-de-tunisie-par-sophie-taieb\/","title":{"rendered":"Le pain italien de Tunisie, par Sophie Taieb"},"content":{"rendered":"

Le pain italien de Tunisie, par Sophie Taieb<\/p>\n

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 <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Si l\u2019on dit \u00ab pain italien \u00bb (ou khobz italien<\/em>), nombreux sont ceux qui pensent \u00e0 une focaccia aux aromates, une pizzeta bien craquante, \u00e0 la ciabatta ou autres sp\u00e9cialit\u00e9s de la botte italienne.<\/p>\n

Certains initi\u00e9s auront une toute autre image en t\u00eate : celle d\u2019un pain qui peut prendre la forme de baguette, de boule ou de pain \u00e0 sandwich individuel. Un pain que l\u2019on reconna\u00eet notamment aux graines de nigelle dont il est parsem\u00e9. Ce pain, c\u2019est le pain italien. Et en fait, il est tunisien.<\/p>\n

La communaut\u00e9 italienne (tout comme la maltaise) a toujours v\u00e9cu en Tunisie. Cette communaut\u00e9 \u00e0 ainsi apport\u00e9 sa culture\u2026 et sa cuisine. Le pain italien remonterait au 12\u00e8me<\/sup> si\u00e8cle, et serait l\u2019invention des italiens tunisiens. Plus pr\u00e9cis\u00e9ment, ce pain daterait de l\u2019\u00e9poque du royaume d\u2019Afrique, quand le Royaume de Sicile s\u2019est \u00e9tendu jusqu\u2019en Tunisie. On parlait \u00e0 l\u2019\u00e9poque de Royaume Normand d\u2019Afrique (car gouvern\u00e9 par des normands). D\u2019ailleurs, ce pain trouve un \u00e9quivalent dans la cuisine fran\u00e7aise : en effet, il ressemble au pain bri\u00e9 normand (les graines de nigelle en plus).<\/p>\n

Plus ferme qu\u2019une halla<\/em>, plus dense qu\u2019une baguette, ce pain est utilis\u00e9 notamment pour r\u00e9aliser les fameux casse-cro\u00fbtes tunisiens (nous y reviendrons dans une prochaine chronique). On le trempe par ailleurs all\u00e8grement dans les plats en sauce tunisiens.<\/p>\n

Au del\u00e0 des graines de nigelle, ce pain a la particularit\u00e9 de se conserver plusieurs jours, bien pratique pour les pays chauds.<\/p>\n

En France, il se trouve dans les boulangeries juives ou arabes. A Paris par exemple, vous en trouverez aussi bien \u00e0 Belleville que rue du Faubourg Saint Denis ou boulevard Voltaire.<\/p>\n

Vous voulez essayer d\u2019en pr\u00e9parer ?<\/strong><\/p>\n

Voici une recette :<\/p>\n

    \n
  • 1 kg de farine<\/li>\n
  • 2\u00bd cuill\u00e8res \u00e0 soupe de levure s\u00e8che (ou 50 g de levure fra\u00eeche)<\/li>\n
  • 6 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/li>\n
  • 2 cuill\u00e8res \u00e0 soupe de sucre<\/li>\n
  • 3 cuill\u00e8res \u00e0 caf\u00e9 de sel<\/li>\n
  • 500 ml d’eau ti\u00e8de (environ)<\/li>\n
  • Graines de nigelle<\/li>\n<\/ul>\n

    Etapes :<\/p>\n

      \n
    • Diluez la levure dans de l\u2019eau ti\u00e8de (prise sur les 500 ml) avec le sucre. Laissez le temps \u00e0 la levure d\u2019agir quelques minutes.<\/li>\n
    • Versez la farine le sel et l\u2019huile dans un bol. Faites un puits et ajoutez le m\u00e9lange eau \/ levure \/sucre.<\/li>\n
    • Ajoutez ensuite le reste de l\u2019eau et p\u00e9trissez votre p\u00e2te (tout \u00e0 fait possible \u00e0 la main, 10 \u00e0 15 minutes environ).<\/li>\n
    • Laissez reposer dans le bol couvert d\u2019un torchon propre pendant environ une heure, jusqu\u2019\u00e0 ce que la p\u00e2te double de volume.<\/li>\n
    • Partagez la p\u00e2te en 4 morceaux sur un plan huil\u00e9 ou farin\u00e9. Formez vos baguettes et d\u00e9posez-les sur une plaque de cuisson. Si vous n\u2019avez pas de moule \u00e0 baguettes, faites des plis dans votre papier cuisson pour s\u00e9parer les quatre p\u00e2tons.<\/li>\n
    • Laisser lever encore 1 heure environ. Badigeonnez d’eau ti\u00e8de au pinceau ou avec vos mains, et ajoutez les graines de nigelle.<\/li>\n
    • Placez un bol d\u2019eau dans le bas du four, enfournez \u00e0 230\u02daC pendant 5 minutes et 20 minutes \u00e0 200\u02daC.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Le pain italien de Tunisie, par Sophie Taieb   Si l\u2019on dit \u00ab pain italien \u00bb (ou khobz italien), nombreux sont ceux qui pensent \u00e0 une focaccia aux aromates, une pizzeta bien craquante, \u00e0 la ciabatta ou autres sp\u00e9cialit\u00e9s de la botte italienne. Certains initi\u00e9s auront une toute autre image en t\u00eate : celle d\u2019un pain qui peut… <\/p>\n","protected":false},"author":1,"featured_media":70782,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-70781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\nLe pain italien de Tunisie, par Sophie Taieb | HARISSA.COM<\/title>\n<meta name=\"description\" content=\"Le pain italien de Tunisie, par Sophie Taieb   Si l\u2019on dit \u00ab pain italien \u00bb (ou khobz italien), nombreux sont ceux qui pensent \u00e0 une\" \/>\n<meta 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