{"id":5783,"date":"2022-04-11T14:54:03","date_gmt":"2022-04-11T12:54:03","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=5783"},"modified":"2022-04-11T14:54:04","modified_gmt":"2022-04-11T12:54:04","slug":"rognons-dagneau-petit-duc","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/11\/rognons-dagneau-petit-duc\/","title":{"rendered":"Rognons d’agneau petit duc"},"content":{"rendered":"\n

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

Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 3 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
12 rognons d’agneau
1 pot de raifort r\u00e2p\u00e9
50 de beurre
Huile d’olive
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
M\u00e9langez un peu de raifort r\u00e2p\u00e9 avec le beurre.
D\u00e9taillez en 12 parts.<\/p>\n\n\n\n

Ouvrez les rognons par le c\u00f4t\u00e9 int\u00e9rieur et sans les s\u00e9parer en deux.
Nettoyez les.<\/p>\n\n\n\n

Disposez les c\u00f4te-\u00e0-c\u00f4te dans un plat.
Huilez les l\u00e9g\u00e8rement.
Salez et poivrez.<\/p>\n\n\n\n

Faites les griller tr\u00e8s rapidement \u00e0 gril tr\u00e8s chaud pendant 3 minutes en les retournant \u00e0 mi-cuisson.<\/p>\n\n\n\n

Dressage<\/strong>:
Glissez une noisette de beurre au raifort dans chacun des rognons.
Pr\u00e9sentez-les ensuite sur un plat de service entour\u00e9 de pommes de terres saut\u00e9es.<\/p>\n\n\n\n

Breuvage<\/strong>:
Cornas (Vall\u00e9e du Rh\u00f4ne)<\/p>\n\n\n\n

Notes<\/strong>:
Le raifort est commun\u00e9ment usit\u00e9 en Russie et est tr\u00e8s fort.
Il ne faut pas le confondre avec le radis noir.<\/p>\n\n\n\n

Si vous ne connaissez pas servez les noisettes de beurre \u00e0 part.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 3 minutes Ingr\u00e9dients:12 rognons d’agneau1 pot de raifort r\u00e2p\u00e950 de beurreHuile d’oliveSel et poivre Pr\u00e9paration:M\u00e9langez un peu de raifort r\u00e2p\u00e9 avec le beurre.D\u00e9taillez en 12 parts. Ouvrez les … 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_memberships_contains_paid_content":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-5783","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\/5783","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=5783"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5783\/revisions"}],"predecessor-version":[{"id":5784,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5783\/revisions\/5784"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}