{"id":5211,"date":"2022-04-10T15:26:51","date_gmt":"2022-04-10T13:26:51","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=5211"},"modified":"2022-04-10T15:26:51","modified_gmt":"2022-04-10T13:26:51","slug":"pintade-a-la-creme-safranee","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/10\/pintade-a-la-creme-safranee\/","title":{"rendered":"Pintade \u00e0 la cr\u00e8me safran\u00e9e"},"content":{"rendered":"\n

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

Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 1 heure<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
1 belle pintade d\u00e9coup\u00e9e
2 g de safran de pr\u00e9f\u00e9rence en pistils
10 cl de cr\u00e8me fra\u00eeche
2 \u00e9chalotes
10 cl de bouillon de volaille
40 g de beurre
6 brins de ciboulette
sel, poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
\u00c9mincer les \u00e9chalotes.<\/p>\n\n\n\n

Faire fondre le beurre dans une sauteuse \u00e0 fond \u00e9pais
Y faire revenir la pintade pendant 15 minutes
D\u00e8s qu’elle est bien color\u00e9e, saler, poivrer.
Ajouter les \u00e9chalotes, laisser cuire 1 minute
Verser le bouillon
Ajouter le safran
Couvrir
Laisser revenir 15 minutes sur feu moyen.<\/p>\n\n\n\n

Ajouter ensuite la cr\u00e8me fra\u00eeche et laisser cuire encore 20 minutes
Rectifier l’assaisonnement si n\u00e9cessaire.
Ajouter la ciboulette cisel\u00e9e.<\/p>\n\n\n\n

Dressage<\/strong>:
Suggestion d’accompagnement:
Riz basmati.<\/p>\n\n\n\n

Breuvage<\/strong>:
Morgon<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Valou Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 1 heure Ingr\u00e9dients:1 belle pintade d\u00e9coup\u00e9e2 g de safran de pr\u00e9f\u00e9rence en pistils10 cl de cr\u00e8me fra\u00eeche2 \u00e9chalotes10 cl de bouillon de volaille40 g de beurre6 brins de … 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":[51],"tags":[],"class_list":["post-5211","post","type-post","status-publish","format-standard","hentry","category-pintade"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5211","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=5211"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5211\/revisions"}],"predecessor-version":[{"id":5212,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5211\/revisions\/5212"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}