R\u00e9dacteur Rina<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 30 minutes
Temps de cuisson: 40 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Hachez l’oignon et l’ail. M\u00e9langez-les aux tomates \u00e9goutt\u00e9es et concass\u00e9es avec l’huile d’olive, dans une po\u00eale anti-adh\u00e9sive. Faites r\u00e9duire 20 minutes, jusqu’\u00e0 obtenir une compote. Incorporez les olives.<\/p>\n\n\n\n Pr\u00e9chauffez le four \u00e0 th. 7 (210\u00b0 C). Hachez la feta pour former une grosse chapelure.<\/p>\n\n\n\n Huilez un moule \u00e0 gratin. Disposez-y les courgettes. Ajoutez la compot\u00e9e de tomates.<\/p>\n\n\n\n Fouettez les \u0153ufs, la cr\u00e8me, le lait. Salez un peu, poivrez. Versez sur les l\u00e9gumes. Faites gratiner 20 minutes au four.<\/p>\n\n\n\n Dressage\u00a0:<\/strong> Breuvage :<\/strong> R\u00e9dacteur Rina Nombre de parts: 4Temps de pr\u00e9paration: 30 minutesTemps de cuisson: 40 minutes Ingr\u00e9dients:1 kg de petites courgettes500 g de tomates pel\u00e9es enti\u00e8res au naturel12 olives noires grecques d\u00e9noyaut\u00e9es1 gousse d’ail1 oignon4 cuill\u00e8res. \u00e0 soupe de cr\u00e8me fra\u00eeche \u00e9paisse20 … 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-5956","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\/5956","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=5956"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5956\/revisions"}],"predecessor-version":[{"id":5957,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5956\/revisions\/5957"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 kg de petites courgettes
500 g de tomates pel\u00e9es enti\u00e8res au naturel
12 olives noires grecques d\u00e9noyaut\u00e9es
1 gousse d’ail
1 oignon
4 cuill\u00e8res. \u00e0 soupe de cr\u00e8me fra\u00eeche \u00e9paisse
20 cl de lait demi \u00e9cr\u00e9m\u00e9
2 \u0153ufs
1 cuill\u00e8re. \u00e0 soupe d’huile d’olive
origan
sel, poivre<\/p>\n\n\n\n
Lavez les courgettes, puis coupez-les en rondelles. Cuisez-les 6 \u00e0 7 min \u00e0 l’eau bouillante sal\u00e9e.
\u00c9gouttez-les encore un peu croquantes.<\/p>\n\n\n\n
\u00c9parpillez la chapelure de feta, parfumez avec l’origan<\/p>\n\n\n\n
Servez aussit\u00f4t.<\/p>\n\n\n\n
Coteau d’Aix en Provence (Provence)<\/p>\n","protected":false},"excerpt":{"rendered":"