R\u00e9dacteur CocoE<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 1 h 30 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Dans une cocotte faire chauffer de l’huile\/ Ajouter la coriandre, l’ail \u00e9cras\u00e9 et les tomates pel\u00e9es et \u00e9p\u00e9pin\u00e9es. Cuire 1 heure.<\/p>\n\n\n\n Enlever les fils des c\u00f4tes de c\u00e9leri, les couper en tron\u00e7ons et les faire bouillir \u00e0 eau 10 minutes. Dressage<\/strong>: Breuvage<\/strong>: R\u00e9dacteur CocoE Nombre de parts: 6Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 1 h 30 minutes Ingr\u00e9dients:1 kg d’agneau en morceaux4 tomates2 oignons2 gousses d’ail1 bouquet de coriandre fra\u00eeche1 c \u00e0 soupe d’huile d’olive1 dose de safran1 pied de c\u00e9leri150 … 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-6070","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\/6070","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=6070"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6070\/revisions"}],"predecessor-version":[{"id":6071,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6070\/revisions\/6071"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 kg d’agneau en morceaux
4 tomates
2 oignons
2 gousses d’ail
1 bouquet de coriandre fra\u00eeche
1 c \u00e0 soupe d’huile d’olive
1 dose de safran
1 pied de c\u00e9leri
150 g d’olives vertes
1 citron
Sel, poivre.<\/p>\n\n\n\n
Peler et hacher les oignons.
Peler l’ail.<\/p>\n\n\n\n
Y faire blondir les oignons.
Ajouter l’agneau et le faire revenir de tous c\u00f4t\u00e9s.<\/p>\n\n\n\n
Saler, poivrer.<\/p>\n\n\n\n
Ajouter les c\u00e9leris, les olives d\u00e9noyaut\u00e9es et le safran.
Laisser cuire 30 minutes<\/p>\n\n\n\n
En fin de cuisson arroser de jus de citron.
Servir.<\/p>\n\n\n\n
Ch\u00e2teauneuf du pape (Vall\u00e9e du Rh\u00f4ne)<\/p>\n","protected":false},"excerpt":{"rendered":"