{"id":560,"date":"2010-11-06T06:31:02","date_gmt":"2010-11-06T06:31:02","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=560"},"modified":"2010-11-06T06:42:30","modified_gmt":"2010-11-06T06:42:30","slug":"marinade-de-butternut","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=560","title":{"rendered":"Marinade de butternut"},"content":{"rendered":"<ul>\n<li>Une petite courge butternut ou un morceau<\/li>\n<li> huile d&rsquo;olive<\/li>\n<li> noisettes moulue et umebosis<\/li>\n<li> c\u00e2pres au sel<\/li>\n<li> ail<\/li>\n<li> Feuilles de menthe<\/li>\n<li> huile pour la friture<\/li>\n<li> Sel<\/li>\n<\/ul>\n<p>Pr\u00e9paration<br \/>\nCouper le potiron en tranches fines et le mettre quelques heures en saumure.<br \/>\nLaver et essuyer les tranches avant de les faire dorer dans de l\u2019huile d\u2019olive. Egouter et r\u00e9server.<br \/>\nPr\u00e9parer une sauce en m\u00e9langeant huile, umebosis, c\u00e2pres, ail en morceau, les noisettes ou amandes fraichement moulues et les feuilles de menthe.<br \/>\nDisposer une couche de potiron dans un plat de service et napper avec un peu de sauce. Poursuivre jusqu&rsquo;\u00e0 \u00e9puisement des ingr\u00e9dients et r\u00e9server qq heures au frais<br \/>\nCette recette est inspir\u00e9 d\u2019une recette calabraise publi\u00e9e dans l\u2019une de mes bible: Accademia Italiana della Cucina, Recueil de la cuisine r\u00e9gionale italienne, Recensement national des plats typiques, Edi Minerva, 2006<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Une petite courge butternut ou un morceau huile d&rsquo;olive noisettes moulue et umebosis c\u00e2pres au sel ail Feuilles de menthe huile pour la friture Sel Pr\u00e9paration Couper le potiron en tranches fines et le mettre quelques heures en saumure. Laver et essuyer les tranches avant de les faire dorer dans de l\u2019huile d\u2019olive. Egouter et [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,30,36,134,135],"tags":[153,34,152,151],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/560"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=560"}],"version-history":[{"count":2,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/560\/revisions"}],"predecessor-version":[{"id":572,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/560\/revisions\/572"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}