{"id":3962,"date":"2022-04-08T15:32:42","date_gmt":"2022-04-08T13:32:42","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=3962"},"modified":"2022-04-08T15:32:43","modified_gmt":"2022-04-08T13:32:43","slug":"lotte-aux-feves-facon-lucullus","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/08\/lotte-aux-feves-facon-lucullus\/","title":{"rendered":"Lotte aux f\u00e8ves fa\u00e7on Lucullus"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

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

Nombre de parts: 4
Temps de pr\u00e9paration: 25 minutes
Temps de cuisson: 25 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
4 morceaux de lotte
2 kg de f\u00e8ves
1 botte de petits oignons blancs
150 g de petits lardons
2 cuillers \u00e0 soupe d’huile d’olive
1 branche de sarriette
1 petit bouquet d’aneth
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
\u00c9cossez les f\u00e8ves et faites les cuire \u00e0 l’eau bouillante sal\u00e9e pendant 5 minutes
Stoppez la cuisson en les passant dans l’eau froide,
Pelez les f\u00e8ves.<\/p>\n\n\n\n

Rincez les morceaux de lotte et s\u00e9chez les.
Pelez les oignons<\/p>\n\n\n\n

Faites revenir les morceaux de lotte \u00e0 l’huile d’olive bien chaude dans une cocotte avec les lardons.<\/p>\n\n\n\n

Ajoutez les oignons.
Salez et poivrez.
Mouillez de 50 cl d’eau.<\/p>\n\n\n\n

Couvrez et laissez cuire 5 minutes.
Ajoutez les f\u00e8ves et comptez 5 minutes de plus.<\/p>\n\n\n\n

Dressage<\/strong>:
Disposez les morceaux de lotte sur un plat de service
Entourez les de f\u00e8ves et d’oignons.
Parsemez d’aneth.<\/p>\n\n\n\n

Breuvage<\/strong>:
Pouilly Fuiss\u00e9 (Val de Loire et Centre)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 25 minutesTemps de cuisson: 25 minutes Ingr\u00e9dients:4 morceaux de lotte2 kg de f\u00e8ves1 botte de petits oignons blancs150 g de petits lardons2 cuillers \u00e0 soupe d’huile d’olive1 branche de sarriette1 petit bouquet … 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":[54],"tags":[],"class_list":["post-3962","post","type-post","status-publish","format-standard","hentry","category-poissons"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3962","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=3962"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3962\/revisions"}],"predecessor-version":[{"id":3963,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3962\/revisions\/3963"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=3962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=3962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=3962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}