{"id":6935,"date":"2022-04-13T17:46:02","date_gmt":"2022-04-13T15:46:02","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6935"},"modified":"2022-04-13T17:46:03","modified_gmt":"2022-04-13T15:46:03","slug":"saute-de-veau-aux-olives","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/saute-de-veau-aux-olives\/","title":{"rendered":"Saut\u00e9 de veau aux olives"},"content":{"rendered":"\n

R\u00e9dacteur: Jaimie<\/p>\n\n\n\n

Nombre de personnes: 4
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 2 heures<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
1 kg d’ \u00e9paule de veau coup\u00e9e en morceaux
100 g d’olives vertes d\u00e9noyaut\u00e9es
1 oignon, 1 gousse d’ail
1 petite bo\u00eete de tomate concentr\u00e9e
1 cuiller \u00e0 soupe de farine
1 cuiller \u00e0 soupe d’huile d’olive
1 branche de thym
1 feuille de laurier
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Dans une cocotte, faites revenir les morceaux de viande \u00e0 l’huile d’olive.<\/p>\n\n\n\n

Pendant ce temps, \u00e9pluchez et coupez menu l’oignon et l’ail.
Mettez dans la cocotte la cuiller de farine et bien remuer.<\/p>\n\n\n\n

Ajoutez les oignons, l’ail et le concentr\u00e9 de tomate, les oignons ainsi que la farine.
M\u00e9langez et mouillez \u00e0 l’eau.
Ajoutez les aromates et assaisonnez.<\/p>\n\n\n\n

Laissez mijoter pendant 2 heures \u00e0 feu doux.<\/p>\n\n\n\n

Ajoutez les olives 10 minutes avant de servir.<\/p>\n\n\n\n

Dressage <\/strong>:
Servez ce saut\u00e9 avec du riz cr\u00e9ole ou des gnocchis.<\/p>\n\n\n\n

Breuvage <\/strong>:
Coteau d’Aix (Provence)<\/p>\n\n\n\n

Note<\/strong>:
On peut servir ce saut\u00e9 avec du riz cr\u00e9ole ou des gnocchis.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur: Jaimie Nombre de personnes: 4Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 2 heures Ingr\u00e9dients:1 kg d’ \u00e9paule de veau coup\u00e9e en morceaux100 g d’olives vertes d\u00e9noyaut\u00e9es1 oignon, 1 gousse d’ail1 petite bo\u00eete de tomate concentr\u00e9e1 cuiller \u00e0 … 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_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-6935","post","type-post","status-publish","format-standard","hentry","category-veau"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6935","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=6935"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6935\/revisions"}],"predecessor-version":[{"id":6936,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6935\/revisions\/6936"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6935"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6935"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6935"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}