R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de pi\u00e8ces 4
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 5 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: S\u00e9parez les t\u00eates et les queues des champignons. Embrochez dans l’ordre: Faites cuire \u00e0 chaleur vive tout en badigeonnant du m\u00e9lange huile d’olive cumin.<\/p>\n\n\n\n Dressage<\/strong>: Boisson<\/strong>: Note<\/strong>: R\u00e9dacteur Jack Nombre de pi\u00e8ces 4Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 5 minutes Ingr\u00e9dients:12 rognons d’agneau12 champignons de Paris12 lardons1 oignon1 cuill\u00e8re \u00e0 caf\u00e9 de cumin en poudreHuile d’oliveSel et poivre Pr\u00e9paration:Ouvrez les rognons en deux sans les s\u00e9parer.Nettoyez … 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-5700","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\/5700","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=5700"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5700\/revisions"}],"predecessor-version":[{"id":5701,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5700\/revisions\/5701"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
12 rognons d’agneau
12 champignons de Paris
12 lardons
1 oignon
1 cuill\u00e8re \u00e0 caf\u00e9 de cumin en poudre
Huile d’olive
Sel et poivre<\/p>\n\n\n\n
Ouvrez les rognons en deux sans les s\u00e9parer.
Nettoyez les.
Badigeonnez-les d’un m\u00e9lange d’huile d’olive et de cumin en poudre.
Salez et poivrez.<\/p>\n\n\n\n
Pelez et taillez l’oignon en quartiers.<\/p>\n\n\n\n
1 t\u00eate de champignon de Paris
1 rognon
1 lardon
1 quartier d’oignon<\/p>\n\n\n\n
Servez avec des petites pommes de terre \u00e0 la vapeur dans lesquelles vous rajouterez les queues de champignons saut\u00e9s \u00e0 l’huile d’olive.<\/p>\n\n\n\n
Un Corbi\u00e8res (Languedoc Roussillon)<\/p>\n\n\n\n
On peut remplacer les pommes de terre par du riz pilaf.<\/p>\n","protected":false},"excerpt":{"rendered":"