{"id":5884,"date":"2022-04-11T22:57:38","date_gmt":"2022-04-11T20:57:38","guid":{"rendered":"https:\/\/www.wp.cuisine-lucullus.com\/?p=5884"},"modified":"2022-04-11T22:57:39","modified_gmt":"2022-04-11T20:57:39","slug":"coeurs-de-fenouil-a-litalienne","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/11\/coeurs-de-fenouil-a-litalienne\/","title":{"rendered":"C\u0153urs de fenouil \u00e0 l’italienne"},"content":{"rendered":"\n

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

Nombre de personnes: 4
Temps de pr\u00e9paration: 15 minutes
Temps de cuisson: 45 minutes<\/p>\n\n\n\n

Ingr\u00e9dients:<\/strong>
4 c\u0153urs de fenouil
2 mozzarella
8 filets d’anchois \u00e0 l’huile
10 cl d’huile d’olive
6 gousses d’ail
poivre du moulin
1 pinc\u00e9e d’origan<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
Nettoyer et laver les c\u0153urs de fenouil.
Les fendre en deux verticalement, puis les cuire \u00e0 la vapeur durant 30 minutes environ.(V\u00e9rifier la parfaite cuisson en piquant avec un couteau pointu)<\/p>\n\n\n\n

Piler ensemble, avec un 5 cl d’huile d’olive, les filets d’anchois ainsi que les gousses d’ail.
Ajouter quelques tours de poivre du moulin.
Tartiner la pommade obtenue sur la face plate des demi-fenouils.<\/p>\n\n\n\n

Huiler un plat allant au four avec le 5 cl d’huile d’olive restant, et y ranger les fenouils.
Poser sur chaque moiti\u00e9 une demi-mozzarella coup\u00e9e en deux dans son \u00e9paisseur.
Saupoudrer le tout d’une pinc\u00e9e d’origan.<\/p>\n\n\n\n

Placer au four tr\u00e8s chaud 210\u00b0 C (th-7) jusqu’\u00e0 ce que cela gratine, soit environ 15 minutes.<\/p>\n\n\n\n

Servir aussit\u00f4t.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Goose Nombre de personnes: 4Temps de pr\u00e9paration: 15 minutesTemps de cuisson: 45 minutes Ingr\u00e9dients:4 c\u0153urs de fenouil2 mozzarella8 filets d’anchois \u00e0 l’huile10 cl d’huile d’olive6 gousses d’ailpoivre du moulin1 pinc\u00e9e d’origan Pr\u00e9paration:Nettoyer et laver les c\u0153urs de fenouil.Les fendre … 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":[29],"tags":[],"class_list":["post-5884","post","type-post","status-publish","format-standard","hentry","category-legumes-salades"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5884","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=5884"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5884\/revisions"}],"predecessor-version":[{"id":5885,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5884\/revisions\/5885"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5884"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}