Pan e nus mangè da spus – Pane con le noci a lievitazione naturale (e di quando qualcosa va storto)

Postato il di Giulietta

A volte le cose vanno storte.

Certo, non sempre.

Certo, non sempre in modo irreparabile, ma a volte succede.

Come quando hai studiato per benino la ricetta per la partecipazione ad un contest, perché volevi riproporre un pane che hai amato e che ami, e quindi fai tutto per benino: foto del procedimento, attenzione ai particolari, foto curate, con luce naturale, dei panini finiti. Una soddisfazione, quando tutto viene come vorresti.

E poi vanno perdute. Come non si sa, ma succede. Cancellate per sbaglio dalla macchina, dal pc, un momento di follia?! Non so, però c’è che quelle foto sono scomparse, e così ti ritrovi con quelle 4 foto in croce dei panini finiti, scattate alla sera, prima di mangiare, “giusto così“.

Meno male che c’erano quelle foto di riserva, per quanto pessime, però che rabbia.

Ma almeno ho il ricordo di questi paninetti con le noci, uno dei miei primi esperimenti con il li.co.li, una ricetta semplice e perfetta, “rubata” qui a Barbara di Pane & Companatico e solo arricchita da gherigli di noci, per seguire uno dei detti piemontesi più famosi, secondo cui Pan e nus mangè da spus (cioè “pane e noci, mangiare da sposi”. C’è poi una continuazione, “nus e pan mangè da can” cioè “noci e pane mangiare da cane” che mi è meno chiara, ma tant’é).

Il pane con le noci non è un pane, è un tallone d’Achille: è dura, infatti, non divorare questi paninetti uno dietro l’altro, come fossero ciliegie in stagione.

Io non ho resistito, e voi?

Pane e noci quadrata blog

Panini con le noci a lievitazione naturale

Di Pubblicata:

  • Resa: circa una decina di panini
  • Preparazione: 10 minuti
  • Cottura: 20 minuti
  • Pronta In: 10 ore 30 minuti

Ingredienti

Istruzioni

  1. La sera mescolate tutti gli ingredienti in una terrina, tranne il sale e le noci.
  2. Coprite la terrina con uno strofinaccio e, dopo 45 minuti di riposo, aggiungete il sale, combinando bene a mano (ma senza impastare). Aggiungete quindi anche le noci e mescolate bene.
  3. Lasciate riposare sempre coperto da uno strofinaccio per un'ora, facendo però due pieghe di tipo 1, una ogni mezz’ora.
  4. Coprite e lasciate riposare FUORI DAL FRIGO fino al mattino (circa 8-10 ore).
  5. Mettete l’impasto su un piano infarinato e chiudete come un pacchetto.
  6. Dopo 40 minuti/1 ora, mentre scaldate il forno a 250°C (se l'avete, mettendo la pietra refrattaria al suo interno), dividete l'impasto in piccoli pezzi con una spatola d’acciaio (o altro strumento tagliente), praticate dei tagli ed infornate (o sulla teglia o sulla pietra refrattaria già calda).
  7. Sono pronti dopo 15 minuti di cottura, eventualmente continuando la cottura per altri 5 minuti a 200°C per farli asciugare.

Pane e noci finale blog

Con questa ricetta partecipo al contest indetto da Cucina Semplicemente in collaborazione con Farina Antiqua macinata a pietra.

contestPaneFarinaAntiqua

272 pensieri su “Pan e nus mangè da spus – Pane con le noci a lievitazione naturale (e di quando qualcosa va storto)”

  1. il pane con le noci!!! se non riesco a farlo io in casa lo compro almeno il sabto. mi piace moltissimo e anche a casa va per la maggiore..
    se può consolarti io ho scattao le foto con tutto il set allestito ecc ecc e poi mi son resa conto (la sera……) che nella macchinetta non avevo messo la scheda.
    ganza eh???
    : ))))

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  2. Lo adoro! Lo adoro! Anche se mi manca in formato panino…

    La Barbara è una fornaia provetta e tu potresti essere una valida assistente!!

    Bacioni

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  3. Wowowow!!!!
    Il pane con le noci lo adoro!!
    Per me diventa un enorme tallone d’Achille se comincio a spalmarlo con burro e marmellata 😀

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  4. Mamma mia cosa non è!! Mancano foto importanti, ma il sapore non cambia: questo pane parla da sé. Bravissima! Pan e nus….. ricordi d’infanzia ^_^

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    1. Pane e noci è una droga ora che siamo adulti, ma anche un ricordo che sa di infanzia, una delizia!

      Grazie per la tua visita e il tuo commento.
      A presto,
      Giulia

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  5. lo so che prende rabbia ma noi ci si fida di te e questi panini lo vediamo che sono stupendi anche con le foto che non volevi farci vedere!
    baci
    Sandra

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  6. Che peccato per le foto perse! Purtroppo può succedere. Almeno avevi queste altre che da sole lasciano immaginare il profumo e la bontà di questi panini.

    Fabio

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  7. ok, posso sentirmi meno sola in quest’universo di cose che si perdono, che vengono cancellate o che non funzionano… il pane con le noci diventa quasi una tortura per la sua bontà, non l’ho mai fatto in casa ma l’ho compro spesso. Potrei provarci! e se io volessi farlo con lievito di birra normale? quanti gr. secondo te?8-10? non me la sono sentita di contrabbandare il lievito madre dall’Italia al Canada quando la mia mamma me lo voleva nascondere in valigia…

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    1. Una rabbia quando si perdono materiali importanti come le foto (o testi)… ma purtroppo sono cose che accadono, con la tecnologia, nonostante tutte le precauzioni possibili :/

      Il pane con le noci è davvero una droga… puoi certamente rifarlo con il lievito di birra e, siccome la lievitazione qui dura comunque una decina di ore, fra una cosa e l’altra, secondo me potresti anche abbassarne la quantità a 4-6g.
      Ahah, capisco che tu non abbia voluto contrabbandare il lievito madre in valigia.. magari ti avrebbero arrestato pensando ad una imprecisata arma chimica 😉
      Se sei però lanciata sulla scia del lievito madre, puoi sempre provare a farlo da zero.. io con il li.co.li ho fatto così, mentre la pasta madre me l’hanno spacciata.
      Se ti interessa ti mando il link con la “ricetta” che avevo seguito per farlo da zero.

      A presto,
      Giulia

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