R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 1 heure
Temps de cuisson: 5 minutes
Temps de marinage: 48 heures<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: D\u00e9couper les oignons et les poivrons en morceaux Embrocher les morceaux: Griller \u00e0 feux vifs sans br\u00fbler!!!<\/p>\n\n\n\n Breuvage<\/strong>: Notes\u00a0<\/strong>: R\u00e9dacteur Jack Nombre de parts: 6Temps de pr\u00e9paration: 1 heureTemps de cuisson: 5 minutesTemps de marinage: 48 heures Ingr\u00e9dients:400 g de foie de g\u00e9nisse400 g de rognons de g\u00e9nisse400 g de c\u0153ur de g\u00e9nisse200 g Lard gras4 tomates1 poivron2 OignonsHerbes … 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":[42],"tags":[],"class_list":["post-5697","post","type-post","status-publish","format-standard","hentry","category-abats"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5697","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=5697"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5697\/revisions"}],"predecessor-version":[{"id":5698,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5697\/revisions\/5698"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
400 g de foie de g\u00e9nisse
400 g de rognons de g\u00e9nisse
400 g de c\u0153ur de g\u00e9nisse
200 g Lard gras
4 tomates
1 poivron
2 Oignons
Herbes de Provence
Piri-Piri
Huile d’olive<\/p>\n\n\n\n
D\u00e9couper les abats en gros morceaux
Les faire mariner pendant 2 jours au frais avec les herbes, le piri piri et l’huile d’olive.<\/p>\n\n\n\n
D\u00e9couper le lard gras
Couper les tomates en quatre morceaux<\/p>\n\n\n\n
Oignon, tomate, lard, poivron, c\u0153ur, foie, rognon.
Recommencer l’op\u00e9ration deux autres fois.<\/p>\n\n\n\n
Coteau d’Aix en Provence (Vall\u00e9e du Rh\u00f4ne)<\/p>\n\n\n\n
Si vous n’avez pas de piri-piri un peu de piment en poudre fera l’affaire.<\/p>\n","protected":false},"excerpt":{"rendered":"