R\u00e9dacteur Terry<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 25 minutes
Temps de cuisson: 30 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Pr\u00e9chauffer le four \u00e0 210\u00b0C (th7).<\/p>\n\n\n\n Laver soigneusement les anguilles, les s\u00e9cher, \u00f4ter les t\u00eates et les queues. En d\u00e9poser la moiti\u00e9 dans la marmite. Placer ensuite les autres morceaux, recouvrir du reste des feuilles de laurier et de l’ail.<\/p>\n\n\n\n Enfourner la marmite non couverte pendant 30 minutes Dressage <\/strong>: Breuvage:<\/strong> Noes :<\/strong> R\u00e9dacteur Terry Nombre de parts: 4Temps de pr\u00e9paration: 25 minutesTemps de cuisson: 30 minutes Ingr\u00e9dients:1 kg d’anguilles nettoy\u00e9es12 feuilles de laurier1\/2 c. \u00e0 soupe d’huile d’olive3 gousses d’ail hach\u00e9es finementselpoivre du moulin Pr\u00e9paration:Enduire l’int\u00e9rieur d’une marmite en terre cuite d’huile … 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":[54],"tags":[],"class_list":["post-7694","post","type-post","status-publish","format-standard","hentry","category-poissons"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7694","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=7694"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7694\/revisions"}],"predecessor-version":[{"id":7695,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7694\/revisions\/7695"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 kg d’anguilles nettoy\u00e9es
12 feuilles de laurier
1\/2 c. \u00e0 soupe d’huile d’olive
3 gousses d’ail hach\u00e9es finement
sel
poivre du moulin<\/p>\n\n\n\n
Enduire l’int\u00e9rieur d’une marmite en terre cuite d’huile d’olive.<\/p>\n\n\n\n
D\u00e9couper les anguilles en tron\u00e7ons de 5 cm.<\/p>\n\n\n\n
Ajouter par-dessus la moiti\u00e9 des feuilles de laurier et de l’ail \u00e9minc\u00e9.<\/p>\n\n\n\n
Utiliser un b\u00e2tonnet pour v\u00e9rifier que le poisson est cuit.<\/p>\n\n\n\n
Retirer du four, \u00f4ter les feuilles de laurier
Saler, poivrer.<\/p>\n\n\n\n
Croze Hermitage blanc Chapoutier (Vall\u00e9e du Rh\u00f4ne)<\/p>\n\n\n\n
Recette italienne Anguilla alla Luciana<\/p>\n","protected":false},"excerpt":{"rendered":"