{"id":827,"date":"2011-04-05T19:07:23","date_gmt":"2011-04-05T19:07:23","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=827"},"modified":"2011-04-07T06:13:27","modified_gmt":"2011-04-07T06:13:27","slug":"%e2%80%9cla-fable-de-lours-et-de-lagneau%e2%80%9d","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=827","title":{"rendered":"Agneau et ail des ours"},"content":{"rendered":"<p>Une fois n\u2019est pas coutume\u2026 un peu de viande avec une recette tir\u00e9e du blog \u00ab\u00a0<a href=\"http:\/\/cuisinesauvage.blogspot.com\/2008\/04\/la-fable-de-lours-et-de-lagneau.html\">Cuisine Sauvage<\/a>\u00a0\u00bb joliment nomm\u00e9e \u00ab\u00a0la fable de l&rsquo;ours et de l&rsquo;agneau\u00a0\u00bb<\/p>\n<ul>\n<li>un filet d&rsquo;agneau<\/li>\n<li>des feuilles d&rsquo;ail des ours<\/li>\n<li>quelques tranches de pancetta ou de jambon cru<\/li>\n<li>du marsala<\/li>\n<li>1 c s de farine<\/li>\n<li>quelques cure-dents coup\u00e9s en 2<\/li>\n<li>1 c s d&rsquo;huile d&rsquo;olive<\/li>\n<\/ul>\n<p>couper la viande en diagonale pour obtenir des tranches fines<br \/>\nles aplatir si vous poss\u00e9der l&rsquo;outil ad\u00e9quat<br \/>\nles poser \u00e0 plat<br \/>\nposer dessus une feuille d&rsquo;ail des ours puis une tranchette de pancetta ou jambon<br \/>\nenrouler le tout, fixer avec un cure-dents<br \/>\nsaupoudrer de farine<\/p>\n<p>faire dorer la viande quelques minutes sur tous les c\u00f4t\u00e9s, d\u00e9glacer au marsala, laisser r\u00e9duire, et servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Une fois n\u2019est pas coutume\u2026 un peu de viande avec une recette tir\u00e9e du blog \u00ab\u00a0Cuisine Sauvage\u00a0\u00bb joliment nomm\u00e9e \u00ab\u00a0la fable de l&rsquo;ours et de l&rsquo;agneau\u00a0\u00bb un filet d&rsquo;agneau des feuilles d&rsquo;ail des ours quelques tranches de pancetta ou de jambon cru du marsala 1 c s de farine quelques cure-dents coup\u00e9s en 2 1 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,45],"tags":[47,73,216],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/827"}],"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=827"}],"version-history":[{"count":5,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/827\/revisions"}],"predecessor-version":[{"id":838,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/827\/revisions\/838"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}