{"id":64359,"date":"2022-06-09T16:58:24","date_gmt":"2022-06-09T14:58:24","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/lextrait-de-tomate-lastrattu\/"},"modified":"2022-06-09T16:58:24","modified_gmt":"2022-06-09T14:58:24","slug":"lextrait-de-tomate-lastrattu","status":"publish","type":"ricetta","link":"https:\/\/visitsicily.altrama.com\/fr\/ricetta\/lextrait-de-tomate-lastrattu\/","title":{"rendered":"L\u2019extrait de tomate (l\u2019astrattu)"},"content":{"rendered":"<p>Des superstitions significatives d\u2019une ancienne culture paysanne qui, aujourd\u2019hui, font sourire. Le rite de l\u2019extrait \u00e9tait, en effet, un rite exclusivement f\u00e9minin, li\u00e9 aux cycles de la lune, lorsque les femmes \u00e9taient des <em>pr\u00eatresses <\/em>qui devaient c\u00e9l\u00e9brer dans une condition de puret\u00e9 <em>absolue<\/em>.<\/p>\n<p>Traditions \u00e0 part, cet assaisonnement est encore aujourd\u2019hui la base essentielle de nombreuses recettes r\u00e9gionales. Utilis\u00e9 dans la cuisson longue de viandes ou de sauces, ou simplement pour renforcer la <a href=\"https:\/\/visitsicily.altrama.com\/sapore\/la-salsa-fatta-in-casa\/\" target=\"_blank\" rel=\"noopener\">sauce tomate<\/a>, il peut \u00eatre ajout\u00e9 directement \u00e0 la pr\u00e9paration durant la cuisson ou dilu\u00e9 dans un peu d\u2019eau.<\/p>\n<p>Pour obtenir un kilo <em>d\u2019astrattu, <\/em><strong>les ingr\u00e9dients<\/strong> se comptent sur les doigts d\u2019une main\u00a0: 20\u00a0kilos de tomates d\u2019esp\u00e8ces s\u00e8ches et sucr\u00e9es (la tomate <em>Siccagno<\/em>, cultiv\u00e9e sans eau dans les sols des <a href=\"https:\/\/visitsicily.altrama.com\/fr\/madonie\/\" target=\"_blank\" rel=\"noopener\">Madonies, est id\u00e9ale<\/a>), quelques cuill\u00e8res d\u2019une excellente huile d\u2019olive extra vierge (pour mieux \u00ab\u00a0d\u00e9guster\u00a0\u00bb le sujet, continuez <a href=\"https:\/\/visitsicily.altrama.com\/sapore\/lolio-in-sicilia\/\" target=\"_blank\" rel=\"noopener\">ici<\/a> votre lecture), quelques larges feuilles de vigne, un peu moins de feuilles de laurier s\u00e9ch\u00e9, du sel selon les go\u00fbts.<\/p>\n<p>La liste des outils<strong>n\u00e9cessaires<\/strong> est beaucoup plus riche et \u00ab\u00a0sp\u00e9cialis\u00e9e\u00a0\u00bb\u00a0:<\/p>\n<ul>\n<li>un grand chaudron en cuivre (<em>\u2018a quarara<\/em>) ou en acier, mais pas en aluminium car cela modifierait le go\u00fbt<\/li>\n<li>un presseur de tomate, plut\u00f4t \u00e9lectrique<\/li>\n<li>de grands r\u00e9cipients pour r\u00e9cup\u00e9rer le coulis<\/li>\n<li><em>des maidde <\/em>(grandes \u00e9tag\u00e8res en bois \u00e0 bord bas tout autour) ou des planches en bois (i <em>scanatura<\/em>)<\/li>\n<li>un voile de gaze pour couvrir les <em>maidde <\/em>en prot\u00e9geant le coulis des mouches et des insectes<\/li>\n<li>des plats en terre cuite \u00e9maill\u00e9e ou en c\u00e9ramique pour la phase finale de la pr\u00e9paration (fangotti)<\/li>\n<li>des pots en terre cuite (ou en verre) et de larges bouchons en li\u00e8ge pour la conservation.<\/li>\n<\/ul>\n<p>La tomate, s\u00e9lectionn\u00e9e et r\u00e9colt\u00e9e en pleine maturit\u00e9, est lav\u00e9e, son p\u00e9tiole est coup\u00e9, puis on la verse dans la quarara apr\u00e8s l\u2019avoir \u00e9cras\u00e9e avec les mains et assaisonn\u00e9e avec un peu de sel. Commence alors une cuisson \u00e0 feu doux qui peut durer jusqu\u2019\u00e0 deux heures, en se relayant pour tourner sans s\u2019arr\u00eater.<\/p>\n<p>Une fois le feu \u00e9teint et que la tomate a refroidi, s\u00e9parer et \u00e9liminer la peau et les p\u00e9pins de la pulpe avec le passe-tomate. On \u00e9tale uniform\u00e9ment cette derni\u00e8re sur les <em>maidde <\/em>et on la saupoudre de sel.<\/p>\n<p>\u00c0 partir de ce moment, commence <strong>le lent s\u00e9chage au soleil<\/strong>, qui peut m\u00eame durer une semaine, la nuit les <em>maidde <\/em>sont rentr\u00e9es pour \u00e9viter l\u2019humidit\u00e9. La pulpe, chaque jour plus s\u00e8che et plus fonc\u00e9e, est constamment tourn\u00e9e, compact\u00e9e dans quelques <em>maidde<\/em>, puis, une fois devenue rouge fonc\u00e9 et d\u2019une consistance douce et s\u00e8che, elle est mise en un tas \u00e9pais.<\/p>\n<p>Apr\u00e8s quelque jours au frais, <em>l\u2019astrattu <\/em>est compact\u00e9 avec des mains huil\u00e9es en une boule \u00e9cras\u00e9e et plac\u00e9e dans des pots en terre cuite oints d\u2019huile. Quelques feuilles de laurier, une grande feuille de vigne et un large bouchon de li\u00e8ge compl\u00e8tent la conservation et <em>l\u2019astrattu <\/em>est pr\u00eat \u00e0 \u00eatre utilis\u00e9 pendant toute une ann\u00e9e, jusqu\u2019\u00e0 ce que le rite familial soit r\u00e9p\u00e9t\u00e9.<\/p>\n<p>Dans une version diff\u00e9rente, pour r\u00e9duire l\u2019eau et donc le temps de cuisson, la tomate est s\u00e9ch\u00e9e crue sur les <em>maidde <\/em>pendant toute une journ\u00e9e. Une autre version, encore plus radicale et donc beaucoup plus longue, pr\u00e9voit une pr\u00e9paration sur une tomate exclusivement crue.<\/p>\n<p>La consistance de l\u2019<em>astrattu<\/em> d\u00e9pend du rev\u00eatement de la pr\u00e9paration\u00a0: elle est plus granuleuse si elle est r\u00e9alis\u00e9e sur des <em>maidde <\/em>ou des <em>scanature<\/em>, elle sera plus douce sur des fangotti en c\u00e9ramique.<\/p>\n","protected":false},"featured_media":52683,"template":"","categories":[1969],"luogo":[],"stagione":[2061],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>L\u2019extrait de tomate (l\u2019astrattu) | Visit Sicily page officielle<\/title>\n<meta name=\"description\" content=\"L\u2019extrait de tomate (l\u2019astrattu)\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" 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