{"id":1580,"date":"2010-11-30T16:04:48","date_gmt":"2010-11-30T15:04:48","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=1580"},"modified":"2010-11-30T16:07:47","modified_gmt":"2010-11-30T15:07:47","slug":"les-cocos-de-paimpol","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=1580","title":{"rendered":"LES COCOS DE PAIMPOL"},"content":{"rendered":"<p><a href=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/11\/cocos.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1581\" title=\"cocos\" src=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/11\/cocos.png\" alt=\"\" width=\"560\" height=\"1020\" srcset=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/11\/cocos.png 560w, https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/11\/cocos-164x300.png 164w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<blockquote><p>Cocos de Paimpol \u00a0( haricots demi-sec )<\/p>\n<p>2 feuilles de laurier<\/p>\n<p>1 oignon<\/p>\n<p>2 gousses d&rsquo;ail<\/p>\n<p>Persil plat<\/p><\/blockquote>\n<p>Il est inutile de faire tremper les haricots de Paimpol.<\/p>\n<p>Bien les rincer, les mettre dans une cocotte et couvrir d&rsquo;eau froide.<\/p>\n<p>Amener \u00e0 \u00e9bullition, \u00e9cumer.<\/p>\n<p>Ajouter 1 oignon entier, 2 feuilles de laurier.<\/p>\n<p>Laisser sur feu doux 20 minutes.<\/p>\n<p>Hacher les 2 gousses d&rsquo;ail, \u00a0le persil plat et ajouter le tout aux haricots.<\/p>\n<p>Remettre sur feu doux pendant 20 minutes.<\/p>\n<p>Saler et poivrer \u00e0 la fin de la cuisson.<\/p>\n<p>Ces haricots sont parfaits pour accompagner de l&rsquo;agneau, du veau&#8230;&#8230;.<\/p>\n<p>Ayant une peau tr\u00e8s fine ils peuvent \u00eatre d\u00e9gust\u00e9s comme cela avec un peu de lardons coup\u00e9s finement&#8230;..<\/p>\n<p>Ils sont merveilleux en bouche et excellents pour la sant\u00e9&#8230;&#8230;.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cocos de Paimpol \u00a0( haricots demi-sec ) 2 feuilles de laurier 1 oignon 2 gousses d&rsquo;ail Persil plat Il est inutile de faire tremper les haricots de Paimpol. Bien les rincer, les mettre dans une cocotte et couvrir d&rsquo;eau froide. Amener \u00e0 \u00e9bullition, \u00e9cumer. Ajouter 1 oignon entier, 2 feuilles de laurier. Laisser sur feu doux 20 minutes. Hacher les 2 gousses d&rsquo;ail, \u00a0le persil plat et ajouter le tout aux haricots. Remettre sur feu doux pendant 20 minutes. Saler et poivrer \u00e0 la fin de la cuisson. Ces haricots sont parfaits pour accompagner de l&rsquo;agneau, du veau&#8230;&#8230;. Ayant une peau tr\u00e8s fine ils peuvent \u00eatre d\u00e9gust\u00e9s comme cela avec un peu de lardons coup\u00e9s finement&#8230;.. Ils sont merveilleux en bouche et excellents pour la sant\u00e9&#8230;&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[121,48,1,26],"tags":[765,45,5,14,4,15,47,20,19,769,21,35,38,36,6,37,22],"class_list":["post-1580","post","type-post","status-publish","format-standard","hentry","category-cuisson-en-cocotte","category-legumes","category-non-classe","category-plat-de-resistance","tag-accompagnement","tag-agneau","tag-blog-cuisine","tag-christiane","tag-christiane-cuisine","tag-cuisine","tag-cuisson-simple","tag-dietetique","tag-facile","tag-legumes","tag-peu-chere","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\/1580"}],"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=1580"}],"version-history":[{"count":7,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/1580\/revisions"}],"predecessor-version":[{"id":1587,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/1580\/revisions\/1587"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}