R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration : 10 minutes
Temps de cuisson : 15 minutes<\/p>\n\n\n\n
Ingr\u00e9dients :<\/strong> Pr\u00e9paration : Taillez le lard en d\u00e9s.<\/p>\n\n\n\n Dans une po\u00eale faites fondre un peu de saindoux. Faites revenir \u00e0 feu vif les c\u00e8pes pendant 5 minutes. Ajoutez les lardons. Faire revenir jusqu’\u00e0 ce qu’ils soient l\u00e9g\u00e8rement dor\u00e9s.<\/p>\n\n\n\n Augmentez le feu. Versez le Banyuls. Remuez vivement. Couvrez. Laissez cuire encore deux minutes.<\/p>\n\n\n\n Ajoutez la cr\u00e8me. Portez \u00e0 \u00e9bullition. Retirez du feu.<\/p>\n\n\n\n Dressage :<\/strong> Breuvage:<\/strong> R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration : 10 minutesTemps de cuisson : 15 minutes Ingr\u00e9dients :500 g de C\u00e8pes150 g de lard de poitrine fum\u00e91 verre de Banyuls200 g de cr\u00e8me fra\u00eeche50 g de parmesan ou de pecorinoSel, … 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-4691","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\/4691","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=4691"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4691\/revisions"}],"predecessor-version":[{"id":4692,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4691\/revisions\/4692"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
500 g de C\u00e8pes
150 g de lard de poitrine fum\u00e9
1 verre de Banyuls
200 g de cr\u00e8me fra\u00eeche
50 g de parmesan ou de pecorino
Sel, poivre
Quelques brins de persil
2 cuill\u00e8res \u00e0 soupe de saindoux<\/p>\n\n\n\n
Nettoyez les c\u00e8pes sans les mouiller.
Taillez les en gros morceaux.<\/p>\n\n\n\n
Salez et poivrez. Baissez le feu et laissez cuire.<\/p>\n\n\n\n
Baissez \u00e0 feu tr\u00e8s doux.<\/p>\n\n\n\n
Dressez sur un plat \u00e0 service chaud.
Parsemez de fromage avec le fromage r\u00e2p\u00e9.
D\u00e9corez avec des pluches de persil.<\/p>\n\n\n\n
Corbi\u00e8res (Languedoc Roussillon)<\/p>\n","protected":false},"excerpt":{"rendered":"