{"id":6060,"date":"2022-04-12T09:15:58","date_gmt":"2022-04-12T07:15:58","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6060"},"modified":"2022-04-12T09:15:59","modified_gmt":"2022-04-12T07:15:59","slug":"ragout-dagneau-aux-poivrades","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/12\/ragout-dagneau-aux-poivrades\/","title":{"rendered":"Rago\u00fbt d’agneau aux poivrades"},"content":{"rendered":"\n

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

Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 1 heure 15 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
800 g d’\u00e9paule d’agneau
1 cuiller \u00e0 soupe d’huile d’olive
1 gousse d’ail
1 petit oignon
100 g de jambon cru en tranche \u00e9paisse
\u00bd verre de vin blanc sec
Sel et poivre
6 poivrades
3 brins de persil
\u00bd citron<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
D\u00e9taillez la viande en gros cubes.
Faites-les revenir \u00e0 l’huile d’olive dans la cocotte.<\/p>\n\n\n\n

Pelez et hachez l’ail et l’oignon.
D\u00e9taillez le jambon en lamelles.
Ajoutez ces ingr\u00e9dients dans la cocotte pour les faire revenir \u00e0 leur tour.
Mouillez de vin blanc sec.
Laissez sur feu vif 2 ou 3 minutes.<\/p>\n\n\n\n

Couvrez et laissez cuire \u00e0 feux doux pendant 1 heure \u00e0 1 heure et 15 minutes.<\/p>\n\n\n\n

A mi cuisson ajoutez les poivrades coup\u00e9s en deux et \u00bd verre d’eau bouillante.<\/p>\n\n\n\n

Dressage<\/strong>:
Pr\u00e9sentez le rago\u00fbt d’agneau sur un plat de service chaud entour\u00e9 des poivrades.
Parsemez de persil hach\u00e9 et arrosez du jus du \u00bd citron.<\/p>\n\n\n\n

Breuvage<\/strong>:
Saint Chinian (Languedoc Roussillon)<\/p>\n\n\n\n

Notes<\/strong>:
Les poivrades sont de petits artichauts violets<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 1 heure 15 minutes Ingr\u00e9dients:800 g d’\u00e9paule d’agneau1 cuiller \u00e0 soupe d’huile d’olive1 gousse d’ail1 petit oignon100 g de jambon cru en tranche \u00e9paisse\u00bd verre de vin blanc … 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":[38],"tags":[],"class_list":["post-6060","post","type-post","status-publish","format-standard","hentry","category-agneau"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6060","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=6060"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6060\/revisions"}],"predecessor-version":[{"id":6061,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6060\/revisions\/6061"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}