R\u00e9dacteur Rina<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 30 minutes
Temps de cuisson total: 45 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Faites-les cuire pendant 10 min dans 1,5 l d’eau bouillante sal\u00e9e. \u00c9gouttez-les.<\/p>\n\n\n\n Pr\u00e9chauffez le four \u00e0 th. 7 (210\u00b0 C). Mettez-les dans un plat \u00e0 gratin. Concassez grossi\u00e8rement les cerneaux de noix.<\/p>\n\n\n\n \u00c9crasez le bleu \u00e0 la fourchette. Incorporez la cr\u00e8me fra\u00eeche et un peu de lait chaud, pour obtenir une sauce souple mais \u00e9paisse. Poivrez l\u00e9g\u00e8rement.<\/p>\n\n\n\n Versez sur les blettes. \u00c9parpillez les cerneaux de noix. Faites gratiner 20 min au four.<\/p>\n\n\n\n Dressage\u00a0:<\/strong> Breuvage\u00a0:<\/strong> R\u00e9dacteur Rina Nombre de parts: 4Temps de pr\u00e9paration: 30 minutesTemps de cuisson total: 45 minutes Ingr\u00e9dients:1 kg de blettes125 g de bleu des Causses50 g de cerneaux de noix12 cl de cr\u00e8me fra\u00eeche \u00e9paisse5 \u00e0 10 cl de lait1 cuill\u00e8re … 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-5945","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\/5945","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=5945"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5945\/revisions"}],"predecessor-version":[{"id":5946,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5945\/revisions\/5946"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 kg de blettes
125 g de bleu des Causses
50 g de cerneaux de noix
12 cl de cr\u00e8me fra\u00eeche \u00e9paisse
5 \u00e0 10 cl de lait
1 cuill\u00e8re \u00e0 soupe d’huile d’olive
sel, poivre<\/p>\n\n\n\n
Otez une partie des feuilles de blettes. Cassez les c\u00f4tes en deux en les \u00e9cartant, pour \u00e9liminer le maximum de fibres. Coupez-les en morceaux.<\/p>\n\n\n\n
Faites revenir 2 min les c\u00f4tes de blettes dans l’huile d’olive, sur feu mod\u00e9r\u00e9, en remuant sans cesse.<\/p>\n\n\n\n
Servez aussit\u00f4t.<\/p>\n\n\n\n
Saint Amour (Beaujolais)<\/p>\n","protected":false},"excerpt":{"rendered":"