R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 30 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Dans une sauteuse faites chauffer l’huile d’olive. Cuisez-les 5 minutes environ tout en m\u00e9langeant jusqu’\u00e0 \u00e9vaporation de l’eau. Mixez-les en pur\u00e9e.<\/p>\n\n\n\n Pr\u00e9chauffez le four \u00e0 200\u00b0 C (th 6-7).<\/p>\n\n\n\n Dans un grand bol \u00e9crasez le fromage de ch\u00e8vre \u00e0 la fourchette. Foncez un moule \u00e0 tarte de 26 cm. Piquez le fond \u00e0 la fourchette. Versez la pr\u00e9paration.<\/p>\n\n\n\n Enfournez 25 minutes.<\/p>\n\n\n\n Dressage:<\/strong> Breuvage :<\/strong> R\u00e9dacteur Jack Nombre de parts: 6Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 30 minutes Ingr\u00e9dients:1 rouleau de p\u00e2te bris\u00e9e500 g de feuille de blettes250 g de fromage de ch\u00e8vre frais2 cuill\u00e8res \u00e0 soupe d’huile d’olive3 \u0153ufs40 g de parmesan r\u00e2p\u00e9Sel … 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_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-4925","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\/4925","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=4925"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4925\/revisions"}],"predecessor-version":[{"id":4926,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4925\/revisions\/4926"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 rouleau de p\u00e2te bris\u00e9e
500 g de feuille de blettes
250 g de fromage de ch\u00e8vre frais
2 cuill\u00e8res \u00e0 soupe d’huile d’olive
3 \u0153ufs
40 g de parmesan r\u00e2p\u00e9
Sel<\/p>\n\n\n\n
Rincez les feuilles de blettes dans plusieurs eaux.<\/p>\n\n\n\n
Ajoutez les blettes mouill\u00e9es.<\/p>\n\n\n\n
Les feuilles doivent \u00eatre “fan\u00e9es”.<\/p>\n\n\n\n
Incorporez les \u0153ufs puis le parmesan r\u00e2p\u00e9 et la pur\u00e9e de blettes.<\/p>\n\n\n\n
D\u00e9moulez en fin de cuisson
Servez chaud.<\/p>\n\n\n\n
Valencay (Val de Loire et Centre)<\/p>\n","protected":false},"excerpt":{"rendered":"