R\u00e9dacteur Noune<\/p>\n\n\n\n
Nombre de parts : 6
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson :50 minutes
Temps de repos : 12 heures<\/p>\n\n\n\n
Ingr\u00e9dients <\/strong>: Pr\u00e9paration <\/strong>: Le lendemain<\/span> : Pr\u00e9chauffer le four \u00e0 210\u00b0c (th-7). Breuvage <\/strong>: Notes <\/strong>: R\u00e9dacteur Noune Nombre de parts : 6Temps de pr\u00e9paration : 20 minutesTemps de cuisson :50 minutesTemps de repos : 12 heures Ingr\u00e9dients :1 Kg de feuilles de blettes charcuti\u00e8res400 g de poitrine tr\u00e8s fra\u00eeche200 g d’\u00e9chine de porcSel, poivre, une … 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":[44],"tags":[],"class_list":["post-6574","post","type-post","status-publish","format-standard","hentry","category-pates-cochonnailles"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6574","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=6574"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6574\/revisions"}],"predecessor-version":[{"id":6575,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6574\/revisions\/6575"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 Kg de feuilles de blettes charcuti\u00e8res
400 g de poitrine tr\u00e8s fra\u00eeche
200 g d’\u00e9chine de porc
Sel, poivre, une gousse d’ail<\/p>\n\n\n\n
La veille\u00a0:<\/span>
Blanchir les blettes environ 10 minutes.
\u00c9goutter et presser fortement dans un torchon.
Laisser sous presse toute la nuit.<\/p>\n\n\n\n
Passer au hachoir les blettes et la viande assaisonn\u00e9e.
Bien m\u00e9langer puis former des boules de la grosseur d’une orange.
Bien les entourer de cr\u00e9pine.<\/p>\n\n\n\n
Enfourner sur une plaque \u00e0 r\u00f4tir pendant 50 minutes.<\/p>\n\n\n\n
Saint Joseph (Vall\u00e9e du Rh\u00f4ne)<\/p>\n\n\n\n
Froide ou chaude, cette sp\u00e9cialit\u00e9 Ard\u00e9choise en g\u00e9n\u00e9ral \u00e0 base de feuilles de blettes se retrouve chez certains montagnards \u00e0 base de choux.<\/p>\n","protected":false},"excerpt":{"rendered":"