R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de personnes: 4
Temps de pr\u00e9paration : 10 minutes
Temps de cuisson : 40 minutes<\/p>\n\n\n\n
Ingr\u00e9dients <\/strong>: Pr\u00e9paration <\/strong>: Pilez les cerneaux de noix grossi\u00e8rement.<\/p>\n\n\n\n Dans une cocotte faites fondre le saindoux. Mouillez avec le vin blanc. \u00c9pluchez l’ail. Laissez cuire 40 minutes \u00e0 couvert.<\/p>\n\n\n\n Dressage <\/strong>: Breuvage <\/strong>: Notes\u00a0<\/strong>: R\u00e9dacteur Jack Nombre de personnes: 4Temps de pr\u00e9paration : 10 minutesTemps de cuisson : 40 minutes Ingr\u00e9dients :1 lapin60 cerneaux de noix2 gousses d’ail1 petit bouquet de persil1 verre de vin blanc sec4 cuill\u00e8res \u00e0 soupe de saindouxSel et poivre … 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":[48],"tags":[],"class_list":["post-5517","post","type-post","status-publish","format-standard","hentry","category-lapin"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5517","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=5517"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5517\/revisions"}],"predecessor-version":[{"id":5518,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5517\/revisions\/5518"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 lapin
60 cerneaux de noix
2 gousses d’ail
1 petit bouquet de persil
1 verre de vin blanc sec
4 cuill\u00e8res \u00e0 soupe de saindoux
Sel et poivre<\/p>\n\n\n\n
D\u00e9coupez le lapin en morceaux.
R\u00e9servez le foie.<\/p>\n\n\n\n
Faites-y revenir les morceaux de lapin.<\/p>\n\n\n\n
Ajoutez la m\u00eame quantit\u00e9 d’eau.
Baissez le feu.<\/p>\n\n\n\n
Hachez avec le persil et le foie.
Ajoutez dans la cocotte.
Salez et poivrez..<\/p>\n\n\n\n
Vous pouvez pr\u00e9senter le plat dans sa cocotte
Accompagnez le de pomme de terre ou de topinambours revenus au beurre.<\/p>\n\n\n\n
Patrimonio rouge (Corse)<\/p>\n\n\n\n
Cunigliulu e noce
Recette corse<\/p>\n","protected":false},"excerpt":{"rendered":"