R\u00e9dacteur CocoE<\/p>\n\n\n\n
Nombre de parts : 4
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 10 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration:<\/strong> Dans un saladier, m\u00e9langer la moutarde \u00e0 l’ancienne avec l’ail hach\u00e9e, le vinaigre de x\u00e9r\u00e8s, l’huile d’olive et la ricotta.<\/p>\n\n\n\n Dressage\u00a0<\/strong>: M\u00e9langez et d\u00e9gustez.<\/p>\n","protected":false},"excerpt":{"rendered":" R\u00e9dacteur CocoE Nombre de parts : 4Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 10 minutes Ingr\u00e9dients:250 g de rigatoni (p\u00e2tes creuses l\u00e9g\u00e8rement coud\u00e9es).1 cuiller \u00e0 soupe de moutarde \u00e0 l’ancienne1 gousse d’ail4 cuillers \u00e0 soupe de vinaigre de … 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":[36],"tags":[],"class_list":["post-8405","post","type-post","status-publish","format-standard","hentry","category-pates"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8405","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=8405"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8405\/revisions"}],"predecessor-version":[{"id":8406,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8405\/revisions\/8406"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=8405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=8405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=8405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
250 g de rigatoni (p\u00e2tes creuses l\u00e9g\u00e8rement coud\u00e9es).
1 cuiller \u00e0 soupe de moutarde \u00e0 l’ancienne
1 gousse d’ail
4 cuillers \u00e0 soupe de vinaigre de X\u00e9r\u00e8s
8 cuillers \u00e0 soupe d’huile d’olive
2 cuiller \u00e0 caf\u00e9 de Ricotta
60 g de Roquette
120 g de jambon cru
8 tomates cerises<\/p>\n\n\n\n
Faites cuire les rigatoni 10 minutes \u00e0 l’eau bouillante sal\u00e9e.
\u00c9gouttez-les.
Passez-les sous l’eau froide pour arr\u00eater la cuisson.<\/p>\n\n\n\n
Versez les p\u00e2tes, salez, poivrez et m\u00e9langez.
Ajoutez les feuilles de roquette, et le jambon cru en lamelles.
Ajoutez le tomates cerises coup\u00e9es en quartiers.<\/p>\n\n\n\n