{"id":1180,"date":"2010-06-10T12:05:05","date_gmt":"2010-06-10T11:05:05","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=1180"},"modified":"2010-06-10T12:05:05","modified_gmt":"2010-06-10T11:05:05","slug":"tagliatelles-a-la-poutargue-2","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=1180","title":{"rendered":"TAGLIATELLES A LA POUTARGUE"},"content":{"rendered":"<p><a href=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/06\/taglia1.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1181\" title=\"taglia\" src=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/06\/taglia1.png\" alt=\"\" width=\"560\" height=\"586\" srcset=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/06\/taglia1.png 560w, https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/06\/taglia1-286x300.png 286w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<blockquote><p>Tagliatelles fra\u00eeches<\/p>\n<p>Gros sel<\/p>\n<p>Huile d&rsquo;olive<\/p>\n<p>Poivre et sel fin<\/p>\n<p>Poutargue \u00a0( chez le poissonnier ou dans les \u00e9piceries fines )<\/p>\n<p>Persil plat<\/p><\/blockquote>\n<p>\u00d4ter la cire qui prot\u00e8ge la poutargue et r\u00e9server.<\/p>\n<p>Plonger les p\u00e2tes fra\u00eeches dans un grand volume d&rsquo;eau bouillante sal\u00e9e, pendant 3 minutes ou 3 minutes 1\/2.<\/p>\n<p>Egoutter aussit\u00f4t.<\/p>\n<p>Remettre les p\u00e2tes dans le r\u00e9cipient chaud, ajouter un filet d&rsquo;huile d&rsquo;olive et bien m\u00e9langer.<\/p>\n<p>Saler et poivrer.<\/p>\n<p>Pr\u00e9voir des assiettes chaudes, d\u00e9poser les p\u00e2tes et r\u00e2per aussit\u00f4t et g\u00e9n\u00e9reusement la poutargue.<\/p>\n<p>Parsemer de persil plat cisel\u00e9 et servir sans plus attendre&#8230;&#8230; C&rsquo;est divin, superbe, magnifique, que du bonheur&#8230;&#8230;..<\/p>\n<p>Recette simple et extr\u00eamement raffin\u00e9e&#8230;..<\/p>\n<p>LA POUTARGUE OU BOUTARGUE EST SURNOMMEE LE CAVIAR DE LA MEDITERRANEE<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tagliatelles fra\u00eeches Gros sel Huile d&rsquo;olive Poivre et sel fin Poutargue \u00a0( chez le poissonnier ou dans les \u00e9piceries fines ) Persil plat \u00d4ter la cire qui prot\u00e8ge la poutargue et r\u00e9server. Plonger les p\u00e2tes fra\u00eeches dans un grand volume d&rsquo;eau bouillante sal\u00e9e, pendant 3 minutes ou 3 minutes 1\/2. Egoutter aussit\u00f4t. Remettre les p\u00e2tes dans le r\u00e9cipient chaud, ajouter un filet d&rsquo;huile d&rsquo;olive et bien m\u00e9langer. Saler et poivrer. Pr\u00e9voir des assiettes chaudes, d\u00e9poser les p\u00e2tes et r\u00e2per aussit\u00f4t et g\u00e9n\u00e9reusement la poutargue. Parsemer de persil plat cisel\u00e9 et servir sans plus attendre&#8230;&#8230; C&rsquo;est divin, superbe, magnifique, que du bonheur&#8230;&#8230;.. Recette simple et extr\u00eamement raffin\u00e9e&#8230;.. LA POUTARGUE OU BOUTARGUE EST SURNOMMEE LE CAVIAR DE LA MEDITERRANEE<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,106,26],"tags":[765,5,14,4,15,47,20,39,19,35,38,36,6,37,22],"class_list":["post-1180","post","type-post","status-publish","format-standard","hentry","category-entrees","category-pates-fraiches","category-plat-de-resistance","tag-accompagnement","tag-blog-cuisine","tag-christiane","tag-christiane-cuisine","tag-cuisine","tag-cuisson-simple","tag-dietetique","tag-elegant","tag-facile","tag-plat","tag-plateau-tele","tag-recette-bistrot","tag-recettes","tag-repas-entre-amis","tag-simple"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/1180"}],"collection":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1180"}],"version-history":[{"count":7,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/1180\/revisions"}],"predecessor-version":[{"id":1188,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/1180\/revisions\/1188"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}