{"id":2061,"date":"2011-07-04T15:18:47","date_gmt":"2011-07-04T14:18:47","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=2061"},"modified":"2011-07-04T15:44:23","modified_gmt":"2011-07-04T14:44:23","slug":"tagliatelles-fraiches-saupoudrees-de-poutargue","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=2061","title":{"rendered":"TAGLIATELLES FRAICHES SAUPOUDREES DE POUTARGUE"},"content":{"rendered":"<p><a href=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2011\/07\/pates.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2064\" title=\"pates\" src=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2011\/07\/pates.png\" alt=\"\" width=\"560\" height=\"1020\" srcset=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2011\/07\/pates.png 560w, https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2011\/07\/pates-164x300.png 164w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/a>J&rsquo;ai une boutique magnifique , produits italiens de tr\u00e8s grande qualit\u00e9&#8230;&#8230;.<\/p>\n<p>Ils sont professionnels et adorables ce qui ne g\u00e2te rien&#8230;&#8230;&#8230;&#8230;<\/p>\n<p>Donc j&rsquo;ai achet\u00e9 des tagliatelles fra\u00eeches<\/p>\n<p>De la poutargue ( Oeufs de mulet s\u00e9ch\u00e9s. On la trouve chez le poissonnier ou dans les \u00e9piceries fines )<\/p>\n<p>Il faut en plus :<\/p>\n<p>Du gros sel pour la cuisson des p\u00e2tes<\/p>\n<p>Une tr\u00e8s bonne huile d&rsquo;olive<\/p>\n<p>Du sel et du poivre du moulin<\/p>\n<p>Et pour terminer du persil plat<\/p>\n<p>Voil\u00e0 la recette :<\/p>\n<p>\u00d4ter la cire qui prot\u00e8ge la poutargue.<\/p>\n<p>Plonger les p\u00e2tes fra\u00eeches dans un grand volume d&rsquo;eau bouillante sal\u00e9e, pendant 3 \u00e0 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, 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;..<\/p>\n<p>C&rsquo;est divin, superbe, magnifique, et si simple \u00e0 r\u00e9aliser&#8230;&#8230;<\/p>\n<p>CETTE RECETTE PARTICIPE <a href=\"http:\/\/www.completementflou.com\/les-farfalle-maison-et-le-retour-du-pasta-concours\/\" target=\"_blank\">AU PASTA CONCOURS<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>J&rsquo;ai une boutique magnifique , produits italiens de tr\u00e8s grande qualit\u00e9&#8230;&#8230;. Ils sont professionnels et adorables ce qui ne g\u00e2te rien&#8230;&#8230;&#8230;&#8230; Donc j&rsquo;ai achet\u00e9 des tagliatelles fra\u00eeches De la poutargue ( Oeufs de mulet s\u00e9ch\u00e9s. On la trouve chez le poissonnier ou dans les \u00e9piceries fines ) Il faut en plus : Du gros sel pour la cuisson des p\u00e2tes Une tr\u00e8s bonne huile d&rsquo;olive Du sel et du poivre du moulin Et pour terminer du persil plat Voil\u00e0 la recette : \u00d4ter la cire qui prot\u00e8ge la poutargue. Plonger les p\u00e2tes fra\u00eeches dans un grand volume d&rsquo;eau bouillante sal\u00e9e, pendant 3 \u00e0 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, 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, et si simple \u00e0 r\u00e9aliser&#8230;&#8230; CETTE RECETTE PARTICIPE AU PASTA CONCOURS<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,106,26],"tags":[765,5,14,4,766,15,47,20,39,34,19,262,175,160,35,38,128,36,37,22,260,261],"class_list":["post-2061","post","type-post","status-publish","format-standard","hentry","category-non-classe","category-pates-fraiches","category-plat-de-resistance","tag-accompagnement","tag-blog-cuisine","tag-christiane","tag-christiane-cuisine","tag-condiments","tag-cuisine","tag-cuisson-simple","tag-dietetique","tag-elegant","tag-entree","tag-facile","tag-gros-sel","tag-huile-dolive","tag-persil-plat","tag-plat","tag-plateau-tele","tag-poutargue","tag-recette-bistrot","tag-repas-entre-amis","tag-simple","tag-tagliatelles","tag-tagliatelles-fraiches"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/2061"}],"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=2061"}],"version-history":[{"count":11,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/2061\/revisions"}],"predecessor-version":[{"id":2072,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/2061\/revisions\/2072"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}