R\u00e9dacteur Eden<\/p>\n\n\n\n
Nombre de parts : 4
Temps de pr\u00e9paration: 30 minutes
Temps de cuisson: 15 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Ajoutez les foies de volaille et faites-les cuire 10 minutes. Ajoutez le porto et le vinaigre balsamique, d\u00e9glacez 2 minutes. <\/p>\n\n\n\n Hachez les foies avec leur jus, salez et poivrez.<\/p>\n\n\n\n Lavez et s\u00e9chez les pousses d’\u00e9pinard.<\/p>\n\n\n\n Dressage\u00a0:<\/strong> Notes:<\/strong> R\u00e9dacteur Eden Nombre de parts : 4Temps de pr\u00e9paration: 30 minutesTemps de cuisson: 15 minutes Ingr\u00e9dients:6 tranches de brioche250 g de foies de volaille2 cuill\u00e8res \u00e0 soupe de porto1 \u00e9chalote50 g de pousses d’\u00e9pinardHuile d’olive2 c. \u00e0 soupe de vinaigre … 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":[21],"tags":[],"class_list":["post-4656","post","type-post","status-publish","format-standard","hentry","category-entrees-chaudes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4656","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=4656"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4656\/revisions"}],"predecessor-version":[{"id":4658,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4656\/revisions\/4658"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
6 tranches de brioche
250 g de foies de volaille
2 cuill\u00e8res \u00e0 soupe de porto
1 \u00e9chalote
50 g de pousses d’\u00e9pinard
Huile d’olive
2 c. \u00e0 soupe de vinaigre balsamique
Sel, poivre<\/p>\n\n\n\n
Faites revenir l’\u00e9chalote \u00e9minc\u00e9e dans une po\u00eale avec 2 cuill\u00e8res \u00e0 soupe d’huile d’olive.<\/p>\n\n\n\n
Toastez les tranches de brioche, r\u00e9partissez les pousses d’\u00e9pinard, puis tartinez de la pr\u00e9paration aux foies.<\/p>\n\n\n\n
Pour une touche sucr\u00e9e, faites un chutney d’oignon : Faites revenir 1 oignon \u00e9minc\u00e9 dans du beurre.
Ajoutez 25 g de sucre, 7 cl de vinaigre de cidre ou de x\u00e9r\u00e8s et cuisez 5 \u00e0 6 minutes.
R\u00e9partissez le chutney sur chaque tartine.<\/p>\n","protected":false},"excerpt":{"rendered":"