{"id":84359,"date":"2025-04-16T14:19:09","date_gmt":"2025-04-16T12:19:09","guid":{"rendered":"https:\/\/www.flyingangelsfoundation.org\/?p=84359"},"modified":"2025-05-19T09:30:36","modified_gmt":"2025-05-19T07:30:36","slug":"tunisia-brik-a-loeuf","status":"publish","type":"post","link":"https:\/\/www.flyingangelsfoundation.org\/en\/ricette-per-unire\/tunisia-brik-a-loeuf\/","title":{"rendered":"Tunisia – Brik \u00e0 l\u2019\u0153uf"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.24.3″ global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

La ricetta<\/h2>\n

[\/et_pb_text][et_pb_text admin_label=”Testo” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

Se l\u2019ultima volta abbiamo provato a creare un dolce, oggi proponiamo una ricetta per gli amanti del salato e non solo!<\/span>\u00a0<\/span><\/p>\n

Del tutto simili alle sfoglie per gli spring roll cinesi e alla nostra pasta fillo nell\u2019aspetto, i fogli di pasta brik, noti come malsouka in Tunisia e warqa in Marocco, si prestano per tantissime ricette dolci o salate<\/strong>.\u00a0<\/span>\u00a0<\/span><\/p>\n

Questi fagottini ripieni e croccanti, molto apprezzati durante il periodo del Ramadan, si trovano praticamente ovunque: nelle case, nei ristoranti, ma soprattutto per le strade, in quanto street food tunisino per eccellenza<\/strong>.\u00a0<\/span>\u00a0<\/span><\/p>\n

La ricetta che vi proponiamo noi \u00e8 la sua versione pi\u00f9 classica: il <\/span>Brik \u00e0 l\u2019\u0153uf<\/strong>, <\/span><\/i>ripieno di ingredienti <\/span>semplici, ma saporiti.<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

Ingredienti<\/h2>\n

[\/et_pb_text][et_pb_text disabled_on=”on|on|off” admin_label=”Testo” _builder_version=”4.24.3″ _module_preset=”default” background_image=”https:\/\/www.flyingangelsfoundation.org\/wp-content\/uploads\/2024\/05\/INGREDIENTI-righe-bianche.png” transform_rotate=”0deg|0deg|7deg” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”70px|40px|20px|40px|false|false” global_colors_info=”{}”]<\/p>\n

    \n
  • 4 fogli di pasta brik\u00a0<\/span><\/li>\n
  • 4 cucchiaini di capperi sotto sale\u00a0\u00a0<\/span><\/li>\n
  • 4 uova\u00a0\u00a0<\/span><\/li>\n
  • 2 patate lesse\u00a0\u00a0<\/span><\/li>\n
  • 1 cipolla tritata (facoltativo)\u00a0\u00a0<\/span><\/li>\n
  • 1 scatoletta di tonno sott\u2019olio\u00a0\u00a0<\/span><\/li>\n
  • 4 cucchiai di prezzemolo\u00a0\u00a0<\/span><\/li>\n
  • 4 spicchi di limone\u00a0\u00a0<\/span><\/li>\n
  • Olio extravergine di oliva\u00a0<\/span><\/li>\n<\/ul>\n

    [\/et_pb_text][et_pb_text disabled_on=”off|off|on” _builder_version=”4.24.3″ _module_preset=”default” background_color=”#FFF6F0″ custom_padding=”20px|20px|20px|20px|false|false” box_shadow_style=”preset3″ global_colors_info=”{}”]<\/p>\n

    4 fogli di pasta brik\u00a0<\/span><\/p>\n

    4 cucchiaini di capperi sotto sale\u00a0\u00a0<\/span><\/p>\n

    4 uova\u00a0\u00a0<\/span><\/p>\n

    2 patate lesse\u00a0\u00a0<\/span><\/p>\n

    1 cipolla tritata (facoltativo)\u00a0\u00a0<\/span><\/p>\n

    1 scatoletta di tonno sott\u2019olio\u00a0\u00a0<\/span><\/p>\n

    4 cucchiai di prezzemolo\u00a0\u00a0<\/span><\/p>\n

    4 spicchi di limone\u00a0\u00a0<\/span><\/p>\n

    Olio extravergine di oliva\u00a0<\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” background_color=”#8A0500″ background_layout=”dark” custom_padding=”20px|20px|20px|20px|true|true” animation_style=”bounce” box_shadow_style=”preset3″ global_colors_info=”{}”]<\/p>\n

    Curiosit\u00e0<\/h3>\n

    I Brik<\/span> vengono chiamati anche Dita di Fatima<\/strong> quando realizzati <\/span>nella loro versione allungata e affusolata, <\/span>proprio <\/span>perch\u00e9<\/span> ricordano le dita d<\/span>i<\/span> una mano<\/span>.<\/span> The <\/span>nome \u00e8 un riferimento <\/span>a Fatima<\/span>,<\/span> figlia del profeta Maomett<\/span>o<\/span>,<\/span> and <\/span>il ricevere un piatto con il suo nome \u00e8 <\/span>visto come <\/span>un <\/span>segno di buon auspicio<\/span><\/strong>.<\/span><\/span>\u00a0<\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_5,2_5″ _builder_version=”4.24.3″ _module_preset=”default” background_color=”#57A5FF” global_colors_info=”{}”][et_pb_column type=”3_5″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” background_layout=”dark” custom_padding=”20px|20px|20px|20px|false|false” global_colors_info=”{}”]<\/p>\n

    La sfida<\/h3>\n

    Potete trovar<\/span>and <\/span>i fogli di<\/span> pasta<\/span> Brik nei supermercati pi\u00f9 forniti, ma noi vi sfidiamo a preparali con le vostre mani, bastano pochi passaggi!\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” background_layout=”dark” custom_padding=”20px|20px|20px|20px|false|false” global_colors_info=”{}”]<\/p>\n

    Ingredienti<\/h4>\n
      \n
    • 180ml acqua\u00a0<\/span>\u00a0<\/span><\/li>\n
    • 30g semola rimacinata di grano duro\u00a0<\/span>\u00a0<\/span><\/li>\n
    • 90g farina 0\u00a0<\/span>\u00a0<\/span><\/li>\n
    • 1-2 cucchiaini sale<\/span><\/li>\n<\/ul>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.3″ _module_preset=”default” background_color=”#57A5FF” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” background_layout=”dark” custom_padding=”20px|20px|20px|20px|false|false” global_colors_info=”{}”]<\/p>\n

      Preparazione<\/h4>\n

      Mischia<\/span>te <\/span>le polveri e incorpora<\/span>te<\/span> a filo l\u2019<\/span>acqua<\/span> fino ad ottenere un composto senza grumi. Poi unge<\/span>te<\/span> una padella con un filo d\u2019olio<\/span> and <\/span>sistematela sopra a una pentola riempita per met\u00e0 con acqua bollente e procedete alla cottura a bagnomaria, spennellando <\/span>la padella <\/span>con pochissima pastella. Quando il composto inizier\u00e0 a rapprendersi, <\/span>bisogna <\/span>sovrappo<\/span>rre<\/span> un secondo strato d\u2019impasto, <\/span>infine<\/span> prelev<\/span>ate<\/span> delicatamente il tutto con l<\/span>\u2019aiuto <\/span>di una paletta.<\/span><\/span><\/p>\n

      Ora i vostri fogli sono pronti per essere farciti.<\/span><\/span>\u00a0<\/span><\/p>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.3″ _module_preset=”default” background_enable_color=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

      Il procedimento<\/h2>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Preparazione” use_icon=”on” font_icon=”||fa||900″ icon_placement=”left” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

      Sistemate i fogli di <\/span>pasta B<\/span>rik, uno alla volta, sopra un piatto piano e iniziate a sbriciolare al centro, su ciascun foglio, mezza patata lessa, un cucchiaio di prezzemol<\/span>o<\/span> and <\/span>uno di <\/span>cipolla, un<\/span> cucchiaino di capperi tritati grossolanamente, il tonno sgocciolato e sminuzzato<\/span>, infine<\/span> un uovo. <\/span>A questo punto p<\/span>iegate i Brik in modo da ricavare dei calzoncini a forma di mezzaluna<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

      [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.flyingangelsfoundation.org\/wp-content\/uploads\/2025\/03\/1-Brik-Tunisia.png” alt=”Preparazione Chin Chin” title_text=”1) Brik – Tunisia” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Cottura” use_icon=”on” font_icon=”||fa||900″ icon_placement=”left” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

      I<\/span>mmergeteli nell<\/span>\u2019<\/span>olio bollente a 180\u00b0C, tenendoli per il bordo in modo da non far fuoriuscire il contenuto.\u00a0 <\/span><\/span>\u00a0<\/span>
      <\/span>Fateli dorare prima da una parte e poi dall’altra. Scolateli dell<\/span>\u2019<\/span>olio in eccesso su carta <\/span>assorbente e serviteli ben caldi, con <\/span>sopra <\/span>una spruzzata di limone.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

      [\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row make_equal=”on” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” background_color=”#8A0500″ background_layout=”dark” width=”100%” custom_padding=”20px|20px|20px|20px|false|false” animation_style=”slide” box_shadow_style=”preset3″ global_colors_info=”{}”]<\/p>\n

      I vostri Brik sono pronti per essere serviti a tavola, che siano preparati per una cena speciale o per un pasto conviviale tra amici, sapranno conquistare tutti.<\/span>\u00a0<\/span><\/p>\n

      Ricette simili le possiamo trovare nelle cucine di tutto il mondo, dall\u2019Africa del Nord, all\u2019Europa, fino all\u2019Asia, ognuna con la sua forma e farcitura. Sono l\u2019esempio perfetto di una cucina semplice che pu\u00f2 far felice tutti i bambini.\u00a0<\/span>\u00a0<\/span><\/p>\n

      Noi vi abbiamo proposto la ricetta classica, ma voi potete sperimentare nuovi sapori, scegliendo di farcire i fagottini con i vostri ingredienti preferiti. Provate ogni sua variante!<\/span>\u00a0<\/span><\/p>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.24.3″ _module_preset=”default” background_color=”#EFF9FF” custom_margin=”||||false|false” custom_padding=”|20px|12px|20px|false|false” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

      Ricetta di Vittorio Castellani<\/p>\n

      [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_social_media_follow _builder_version=”4.24.3″ _module_preset=”default” text_orientation=”left” global_colors_info=”{}”][et_pb_social_media_follow_network social_network=”facebook” url=”https:\/\/www.facebook.com\/chefkumale” _builder_version=”4.24.3″ _module_preset=”default” background_color=”#3b5998″ global_colors_info=”{}” follow_button=”off” url_new_window=”on”]facebook[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”instagram” url=”https:\/\/www.instagram.com\/ilgastronomade\/” _builder_version=”4.24.3″ _module_preset=”default” background_color=”#ea2c59″ global_colors_info=”{}” follow_button=”off” url_new_window=”on”]instagram[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”dbdb-website” url=”http:\/\/www.ilgastronomade.com” _builder_version=”4.24.3″ _module_preset=”default” background_color=”#58a9de” global_colors_info=”{}” follow_button=”off” url_new_window=”on”]dbdb-website[\/et_pb_social_media_follow_network][\/et_pb_social_media_follow][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

      Immagini tratte da Canva.com<\/p>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

      Le vostre interpretazioni<\/h2>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"

      La seconda ricetta della rubrica “Ricette per unire”: Brik \u00e0 l\u2019\u0153uf, Tunisia.<\/p>","protected":false},"author":35,"featured_media":84368,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[53],"tags":[107,73,74,108,109,106],"class_list":["post-84359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-per-unire","tag-brik-a-loeuf","tag-ricette","tag-ricette-per-unire","tag-salato","tag-street-food","tag-tunisia"],"yoast_head":"\nTunisia - Brik \u00e0 l\u2019\u0153uf - Flying Angels Foundation ETS<\/title>\n<meta name=\"description\" content=\"La nostra rubrica "Ricette per unire" prosegue con un piatto salato, tipico dello street food tunisino: il Brik \u00e0 l\u2019\u0153uf.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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