{"id":3893,"date":"2022-04-08T14:18:52","date_gmt":"2022-04-08T12:18:52","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=3893"},"modified":"2022-04-08T14:18:53","modified_gmt":"2022-04-08T12:18:53","slug":"salade-de-poulpe","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/08\/salade-de-poulpe\/","title":{"rendered":"Salade de poulpe"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

R\u00e9dacteur Jaimie<\/p>\n\n\n\n

Nombre de parts : 4
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 40 minutes<\/p>\n\n\n\n

Ingr\u00e9dients <\/strong>:
1 kg de tentacules de poulpe d\u00e9congel\u00e9s
Huile
Vinaigre de X\u00e9r\u00e8s
Basilic
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration <\/strong>:
Rincez les tentacules \u00e0 l’eau froide.
Placez les dans un grand faitout et recouvrez les d’eau froide.<\/p>\n\n\n\n

Portez \u00e0 \u00e9bullition.
Baissez le feu pour obtenir un fr\u00e9missement.
La cuire 40 \u00e0 45 minutes.<\/p>\n\n\n\n

Testez la cuisson \u00e0 l’aide d’un couteau pointu.
Quand il traverses les chairs c’est cuit.<\/p>\n\n\n\n

Refroidissez les tentacules.
Essuyez \u00e0 la main pour faire partir le reliquat de peau noire.
Coupez les tentacules en tron\u00e7ons.<\/p>\n\n\n\n

Dans un saladier, pr\u00e9pare une vinaigrette bien parfum\u00e9e.
Ajoutez les tron\u00e7ons de poulpe et m\u00e9langez.<\/p>\n\n\n\n

Dressage\u00a0<\/strong>:
Gardez au frais jusqu’au service.
Accompagn\u00e9 d’un taboul\u00e9 bien frais \u00e9galement.<\/p>\n\n\n\n

Breuvage <\/strong>:
Bandol ros\u00e9 (Provence)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jaimie Nombre de parts : 4Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 40 minutes Ingr\u00e9dients :1 kg de tentacules de poulpe d\u00e9congel\u00e9sHuileVinaigre de X\u00e9r\u00e8sBasilicSel et poivre Pr\u00e9paration :Rincez les tentacules \u00e0 l’eau froide.Placez les dans un grand … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-3893","post","type-post","status-publish","format-standard","hentry","category-fruits-de-mer"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=3893"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3893\/revisions"}],"predecessor-version":[{"id":3894,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3893\/revisions\/3894"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=3893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=3893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=3893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}