{"id":882,"date":"2011-05-01T06:45:39","date_gmt":"2011-05-01T06:45:39","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=882"},"modified":"2011-05-01T06:46:35","modified_gmt":"2011-05-01T06:46:35","slug":"grissinis-daillet","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=882","title":{"rendered":"Grissinis d&rsquo;aillet"},"content":{"rendered":"<p><strong><em><\/em><\/strong><em><\/em>Aillet est le nom donn\u00e9 \u00e0 la jeune pousse d&rsquo;ail qui n&rsquo;a pas encore commenc\u00e9 \u00e0 former un bulbe<\/p>\n<ul>\n<li>200 gr de farine bise d&rsquo;\u00e9peautre<\/li>\n<li>20 gr de levure fra\u00eeche<\/li>\n<li>1 c c de sel<\/li>\n<li>1 c c de sucre<\/li>\n<li>1 c s d&rsquo;huile d&rsquo;olive<\/li>\n<li>1,2 dl d&rsquo;eau ti\u00e8de<\/li>\n<li>3 \u00e0 4 pousse d&rsquo;aillets 50 g environ<\/li>\n<li>100 gr de feta<\/li>\n<\/ul>\n<p>Couper les aillets dans la longueur et les ciseler finement<br \/>\nEmietter la feta<br \/>\nD\u00e9layer la levure avec le sel et, quand le m\u00e9lange est liquide, ajouter l&rsquo;eau, l&rsquo;huile et le sucre.<br \/>\nFormer une fontaine dans la farine et y verser cette pr\u00e9paration.<br \/>\nM\u00e9langer en une p\u00e2te souple<br \/>\nAjouter les aillets et la feta<br \/>\nP\u00e9trir quelques minutes.<br \/>\nCouvrir d\u2019un linge humide et laisser lever 2 bonnes heures dans un endroit chaud et \u00e0 l\u2019abri des courant d\u2019air.<br \/>\nFormer de longues flutes\u00a0 et les d\u00e9poser sur la plaque garnie d\u2019une feuille de papier sulfuris\u00e9.<br \/>\nCuire jusqu\u2019\u00e0 ce que les grissinis soient joliment dor\u00e9 soit entre 15 et 20 min \u00e0 180\u00b0<\/p>\n<p>Encore une inspiration de l&rsquo;exellent blog \u00ab\u00a0<a href=\"http:\/\/cuisinesauvage.blogspot.com\/2010\/05\/grissinis-feta-ail-des-ours.html\">Cuisine sauvage<\/a>\u00ab\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aillet est le nom donn\u00e9 \u00e0 la jeune pousse d&rsquo;ail qui n&rsquo;a pas encore commenc\u00e9 \u00e0 former un bulbe 200 gr de farine bise d&rsquo;\u00e9peautre 20 gr de levure fra\u00eeche 1 c c de sel 1 c c de sucre 1 c s d&rsquo;huile d&rsquo;olive 1,2 dl d&rsquo;eau ti\u00e8de 3 \u00e0 4 pousse d&rsquo;aillets 50 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,37],"tags":[227,176,61,226],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/882"}],"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=882"}],"version-history":[{"count":2,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/882\/revisions"}],"predecessor-version":[{"id":884,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/882\/revisions\/884"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}