{"id":8080,"date":"2022-04-15T11:09:32","date_gmt":"2022-04-15T09:09:32","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=8080"},"modified":"2022-04-15T11:09:33","modified_gmt":"2022-04-15T09:09:33","slug":"steak-despadon-a-litalienne","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/15\/steak-despadon-a-litalienne\/","title":{"rendered":"Steak d’espadon \u00e0 l’italienne"},"content":{"rendered":"\n

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

Nombre de parts : 4
Temps de pr\u00e9paration : 15 minutes
Temps de cuisson : 3 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
4 steaks d’espadon (750 g environ)
huile d’olive<\/p>\n\n\n\n

400 g de tomates pel\u00e9es en conserve
3 \u00e0 5 gousses d’ail finement hach\u00e9es
8 cuillers \u00e0 soupe d’huile d’olive
vinaigre de vin rouge
2 cuillers \u00e0 caf\u00e9 de p\u00e2te d’anchois
poivre noir ou piment de Cayenne
1 poign\u00e9e d’herbes aromatiques hach\u00e9es
(basilic, menthe, marjolaine, thym, ou menthe)<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Pr\u00e9parer la sauce en m\u00e9langeant les tomates, l’huile d’olive, le vinaigre, la p\u00e2te d’anchois, le poivre.
Incorporer les herbes<\/p>\n\n\n\n

Badigeonner les steaks d’huile d’olive.
Les saupoudrer de poivre<\/p>\n\n\n\n

Les cuire \u00e0 forte chaleur pendant 4 minutes environ en les retournant une fois<\/p>\n\n\n\n

Verser la moiti\u00e9 de la sauce dans un plat
Lorsque les steak sont cuits, les disposez dans le plat c\u00f4te \u00e0 c\u00f4te.<\/p>\n\n\n\n

Dressage\u00a0<\/strong>:
Les napper du reste de sauce
Servir imm\u00e9diatement<\/p>\n\n\n\n

Breuvage\u00a0<\/strong>:
Bandol blanc (Provence)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts : 4Temps de pr\u00e9paration : 15 minutesTemps de cuisson : 3 minutes Ingr\u00e9dients:4 steaks d’espadon (750 g environ)huile d’olive 400 g de tomates pel\u00e9es en conserve3 \u00e0 5 gousses d’ail finement hach\u00e9es8 cuillers \u00e0 soupe … 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-8080","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\/8080","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=8080"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8080\/revisions"}],"predecessor-version":[{"id":8081,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8080\/revisions\/8081"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=8080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=8080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=8080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}