{"id":14865,"date":"2023-04-03T16:59:00","date_gmt":"2023-04-03T14:59:00","guid":{"rendered":"http:\/\/www.asmallkitcheningenoa.com\/?p=14865"},"modified":"2026-01-28T17:30:05","modified_gmt":"2026-01-28T16:30:05","slug":"cavolini-con-la-panna","status":"publish","type":"post","link":"https:\/\/www.asmallkitcheningenoa.com\/it\/cavolini-con-la-panna\/","title":{"rendered":"Cavolini con la panna"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Da secoli, letteralmente,&nbsp; a Genova i pranzi della domenica e dei giorni di festa si chiudono con un ricco vassoio di \u201c<em>cavolini<\/em>\u201d, bign\u00e8 generosamente farciti di&nbsp; panna montata e spolverati di zucchero a velo o granella di zucchero.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Abbastanza piccoli da poterli mangiare in un sol boccone, abbastanza grandi da dover sfoderare delle fauci da leone.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/genova-cavolini-con-panna-1024x683.webp\" alt=\"\" class=\"wp-image-14885\" srcset=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/genova-cavolini-con-panna-1024x683.webp 1024w, http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/genova-cavolini-con-panna-980x653.webp 980w, http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/genova-cavolini-con-panna-480x320.webp 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">La loro ricetta si trova gi\u00e0 nel primo libro di cucina ligure di met\u00e0 \u2018800, dove vengono chiamati \u201c<em>cavulin<\/em>\u201d e sicuramente gi\u00e0 da&nbsp; allora non c\u2019\u00e8 pasticceria a Genova che alla domenica di prima mattina non ne esibisca in vetrina un grande vassoio, gi\u00e0 vuoto per l\u2019ora di pranzo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Per\u00f2, per\u00f2: perch\u00e9 non provi a farli a casa? La preparazione della pasta (la pasta choux) \u00e8 davvero semplice e il successo&nbsp; \u00e8 garantito se per farcire i tuoi cavolini usi una panna dolce e ricca come la panna fresca da montare <a href=\"https:\/\/frascheri.it\/\" target=\"_blank\" rel=\"noreferrer noopener\">@frascheritalia<\/a>,&nbsp; prodotta qui in Liguria&nbsp; e ottenuta solo col miglior latte italiano.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Un consiglio<\/strong>: montala fredda di frigo e lentamente. Vedrai che meraviglia!<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/come-preparare-cavolini-con-panna-683x1024.webp\" alt=\"\" class=\"wp-image-14879\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/ingredienti-cavolini-con-panna-1-683x1024.webp\" alt=\"\" class=\"wp-image-14894\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/preparazione-bigne-alla-panna-liguri-683x1024.webp\" alt=\"\" class=\"wp-image-14889\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/come-preparare-bigne-panna-genovesi-1-683x1024.webp\" alt=\"\" class=\"wp-image-14898\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/cavolini-o-bigne-liguri-683x1024.webp\" alt=\"\" class=\"wp-image-14871\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/bigne-dolci-genovesi-683x1024.webp\" alt=\"\" class=\"wp-image-14867\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/cavolini-con-panna-ricetta-1-683x1024.webp\" alt=\"\" class=\"wp-image-14896\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/frascheri-panna-per-cavolini-ricetta-1-683x1024.webp\" alt=\"\" class=\"wp-image-14902\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/ricetta-cavolini-panna-683x1024.webp\" alt=\"\" class=\"wp-image-14891\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<style>\n    #zrdn-recipe-container {background-color:#ffffff;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #000000;\n                color: #000000;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #000000;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #000000;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#000000;\n            }\n       #zrdn-recipe-container {border-style:solid;}#zrdn-recipe-container a {color:#000000;}#zrdn-recipe-container {border-width:1px;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container {border-radius:0px;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-255 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Cavolini con la panna<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-actions\"  >\n\t\n\t<div class=\"zrdn-print-link\">\n\t\t\t\t<a title=\"Stampa questa ricetta\" href=\"javascript:void(0);\" onclick=\"zlrPrint('zrdn-recipe-container', 'https:\/\/www.asmallkitcheningenoa.com\/wp-content\/plugins\/zip-recipes\/'); return false\" rel=\"nofollow\">\n            <img decoding=\"async\" src=\"https:\/\/www.asmallkitcheningenoa.com\/wp-content\/plugins\/zip-recipes\/\/images\/print.png\" alt=\"Stampa questa ricetta\">\n\t\t<\/a>\n\t<\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingredienti<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>250 ml di acqua\r<\/li>\n\n            \n            <li>150 gr di farina \u201900\r<\/li>\n\n            \n            <li>100 gr di burro <span class=\"bold\">Frascheri<\/span>\r<\/li>\n\n            \n            <li>1\/2 cucchiaino raso di sale\r<\/li>\n\n            \n            <li>4 uova medie\r<\/li>\n\n            \n            <li>400 ml (2 confezioni) di panna da montare <span class=\"bold\">Frascheri<\/span>\r<\/li>\n\n            \n            <li>2 cucchiai di zucchero a velo + quello necessario per decorare<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Istruzioni    <\/h3>\n<ul class=\"zrdn-list zrdn-instructions-list nobullets  zrdn-element_instructions\">\n\t\t            <li>In un pentolino versate acqua, burro e sale, portate a bollore.\r<\/li>\n\t\t\n\t\t            <li>Appena vedete che salgono a galla le prime bollicine con il burro completamente sciolto aggiungete la farina in un sol colpo, abbassate la fiamma e girate energicamente con un cucchiaio di legno. In pochi secondi otterrete un impasto denso, morbido e compatto.\r<\/li>\n\t\t\n\t\t            <li>Rovesciate l\u2019impasto su un piano di lavoro e stendetelo con una spatola o con un cucchiaio fino a quando non sar\u00e0 freddo.\r<\/li>\n\t\t\n\t\t            <li>A questo punto aggiungete le uova. Uno alla volta. Amalgamate bene il primo uovo con il cucchiaio e solo quando il primo sar\u00e0 ben assorbito aggiungete gli altri sempre di volta in volta.\r<\/li>\n\t\t\n\t\t            <li>La consistenza giusta della pasta choux \u00e8 quella di una crema pasticcera piuttosto soda, lucida e compatta (ma abbastanza liquida da entrare nella sac-\u00e0-poch\u00e8).\r<\/li>\n\t\t\n\t\t            <li>Preriscaldate il forno a 200\u00b0.\r<\/li>\n\t\t\n\t\t            <li>Foderate una teglia con carta da forno.\r<\/li>\n\t\t\n\t\t            <li>Inserite la pasta choux in una sac-\u00e0-poch\u00e8 con bocchetta larga e liscia e realizzate dei coni spruzzando 3 volte sulla base in modo da avere degli anelli concentrici. Il diametro dev\u2019essere circa 4 cm e vanno posizionati a 3 cm di distanza tra loro.\r<\/li>\n\t\t\n\t\t            <li>Con il dorso di un cucchiaio leggermente bagnato appiattite le punte dei bign\u00e8, in modo che assumano la forma tonda.\r<\/li>\n\t\t\n\t\t            <li>Infornate nella parte media del forno e l cuocete a 200\u00b0C senza mai aprire il forno per circa 25 minuti. Quando saranno belli gonfi abbassare a 180\u00b0C e proseguite la cottura per altri 5 minuti.\r<\/li>\n\t\t\n\t\t            <li>Sfornate e lasciate raffreddare.\r<\/li>\n\t\t\n\t\t            <li>Quando saranno freddi tagliateli a met\u00e0 in orizzontale all\u2019altezza di due terzi in modo da avere una piccola \u201cciotolina\u201d e il suo \u201ccappello\u201d.\r<\/li>\n\t\t\n\t\t            <li>Montante la panna fresca <span class=\"bold\">Frascheri<\/span> (meglio se fredda di frigo). Quando vedete comparire le prime \u201crughe\u201d aggiungete 2 cucchiai di zucchero a velo e continuate a montare fino a quando la panna sar\u00e0 bella spumosa e soda.\r<\/li>\n\t\t\n\t\t            <li>Inserite la panna in una sac-\u00e0-poch\u00e8 con bocchetta zigrinata e riempite la base dei bign\u00e8. Mettetevi sopra il cappello di pasta e spolverate di zucchero a velo.<\/li>\n\t\t<\/ul><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"Cavolini con la panna\",\"image\":[\"https:\\\/\\\/www.asmallkitcheningenoa.com\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/cavolini-panna-bigne-1080x1200.webp\",\"https:\\\/\\\/www.asmallkitcheningenoa.com\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/cavolini-panna-bigne-1080x900.webp\",\"https:\\\/\\\/www.asmallkitcheningenoa.com\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/cavolini-panna-bigne-1080x900.webp\"],\"recipeIngredient\":[\"250 ml di acqua\\r\",\"150 gr di farina \\u201900\\r\",\"100 gr di burro Frascheri\\r\",\"1\\\/2 cucchiaino raso di sale\\r\",\"4 uova medie\\r\",\"400 ml (2 confezioni) di panna da montare Frascheri\\r\",\"2 cucchiai di zucchero a velo + quello necessario per decorare\"],\"name\":\"Cavolini con la panna\",\"recipeCategory\":\"Dolci\",\"recipeCuisine\":\"Ligure\",\"cookTime\":\"PT20H0M\",\"prepTime\":\"PT40H0M\",\"recipeInstructions\":[\"In un pentolino versate acqua, burro e sale, portate a bollore.\\r\",\"Appena vedete che salgono a galla le prime bollicine con il burro completamente sciolto aggiungete la farina in un sol colpo, abbassate la fiamma e girate energicamente con un cucchiaio di legno. In pochi secondi otterrete un impasto denso, morbido e compatto.\\r\",\"Rovesciate l\\u2019impasto su un piano di lavoro e stendetelo con una spatola o con un cucchiaio fino a quando non sar\\u00e0 freddo.\\r\",\"A questo punto aggiungete le uova. Uno alla volta. Amalgamate bene il primo uovo con il cucchiaio e solo quando il primo sar\\u00e0 ben assorbito aggiungete gli altri sempre di volta in volta.\\r\",\"La consistenza giusta della pasta choux \\u00e8 quella di una crema pasticcera piuttosto soda, lucida e compatta (ma abbastanza liquida da entrare nella sac-\\u00e0-poch\\u00e8).\\r\",\"Preriscaldate il forno a 200\\u00b0.\\r\",\"Foderate una teglia con carta da forno.\\r\",\"Inserite la pasta choux in una sac-\\u00e0-poch\\u00e8 con bocchetta larga e liscia e realizzate dei coni spruzzando 3 volte sulla base in modo da avere degli anelli concentrici. Il diametro dev\\u2019essere circa 4 cm e vanno posizionati a 3 cm di distanza tra loro.\\r\",\"Con il dorso di un cucchiaio leggermente bagnato appiattite le punte dei bign\\u00e8, in modo che assumano la forma tonda.\\r\",\"Infornate nella parte media del forno e l cuocete a 200\\u00b0C senza mai aprire il forno per circa 25 minuti. Quando saranno belli gonfi abbassare a 180\\u00b0C e proseguite la cottura per altri 5 minuti.\\r\",\"Sfornate e lasciate raffreddare.\\r\",\"Quando saranno freddi tagliateli a met\\u00e0 in orizzontale all\\u2019altezza di due terzi in modo da avere una piccola \\u201cciotolina\\u201d e il suo \\u201ccappello\\u201d.\\r\",\"Montante la panna fresca Frascheri (meglio se fredda di frigo). Quando vedete comparire le prime \\u201crughe\\u201d aggiungete 2 cucchiai di zucchero a velo e continuate a montare fino a quando la panna sar\\u00e0 bella spumosa e soda.\\r\",\"Inserite la panna in una sac-\\u00e0-poch\\u00e8 con bocchetta zigrinata e riempite la base dei bign\\u00e8. Mettetevi sopra il cappello di pasta e spolverate di zucchero a velo.\"],\"keywords\":\"dolci tradizionali,foodie liguria\",\"totalTime\":\"PT60H0M\",\"author\":{\"@type\":\"Person\",\"name\":\"Enrica\"}}<\/script><\/div>\n\n<\/div>\n<\/div>\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/cavolini-panna-ricetta-ligure-1024x683.webp\" alt=\"\" class=\"wp-image-14875\" srcset=\"http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/cavolini-panna-ricetta-ligure-1024x683.webp 1024w, http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/cavolini-panna-ricetta-ligure-980x653.webp 980w, http:\/\/www.asmallkitcheningenoa.com\/wp-content\/uploads\/2024\/04\/cavolini-panna-ricetta-ligure-480x320.webp 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Da secoli, letteralmente,&nbsp; a Genova i pranzi della domenica e dei giorni di festa si chiudono con un ricco vassoio di \u201ccavolini\u201d, bign\u00e8 generosamente farciti di&nbsp; panna montata e spolverati di zucchero a velo o granella di zucchero. Abbastanza piccoli da poterli mangiare in un sol boccone, abbastanza grandi da dover sfoderare delle fauci da [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":14873,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[52],"tags":[445,302],"class_list":["post-14865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dolci","tag-dolci-tradizionali","tag-foodie-liguria-it"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cavolini con la panna - A Small Kitchen in Genoa<\/title>\n<meta name=\"description\" content=\"A Genova i pranzi della domenica si chiudono con un ricco vassoio di \u201ccavolini\u201d, bign\u00e8 generosamente farciti di\u00a0 panna montata. 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