{"id":3256,"date":"2021-07-24T15:42:23","date_gmt":"2021-07-24T13:42:23","guid":{"rendered":"https:\/\/www.biauxarpajonnais.org\/?p=3256"},"modified":"2021-07-24T15:42:23","modified_gmt":"2021-07-24T13:42:23","slug":"pates-a-la-sicilienne","status":"publish","type":"post","link":"https:\/\/www.biauxarpajonnais.org\/index.php\/2021\/07\/24\/pates-a-la-sicilienne\/","title":{"rendered":"P\u00e2tes \u00e0 la sicilienne"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignleft size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"279\" height=\"237\" src=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/07\/Pates-a-la-sicilienne-.jpg\" alt=\"\" class=\"wp-image-3257\"\/><\/figure><\/div>\n\n\n\n<p class=\"has-text-align-justify wp-block-paragraph\"><strong>Ingr\u00e9dients (4 personnes) :<\/strong><br>500g de conchiglie rigate (ou autre grosses p\u00e2tes)<br>6 chipolatas<br>zeste d\u2019une orange et son jus<br>2 gousses d&rsquo;ail<br>2 oignons rouges<br>1 bulbe de fenouil<br>500ml de pulpe de tomate<br>huile d&rsquo;olive<br>4 pinc\u00e9es de sucre<br>copeaux de parmesan<br><br><br><br><strong>Pr\u00e9paration :<\/strong><br>Fendez les chipolatas en deux et retirez la peau. <br>Coupez l\u2019ail, les oignons et le fenouil en petits d\u00e9s.<br>Faites les revenir dans une sauteuse avec de l\u2019huile d\u2019olive \u00e0 feu moyen pendant 5min. <br>Montez le feu, ajoutez la chair des chipos et faites la sauter \u00e0 feu vif 7 ou 8 mn, en l\u2019effilochant \u00e0 la fourchette : elle<br>doit \u00eatre caram\u00e9lis\u00e9e. <br>D\u00e9glacez les sucs de cuisson au jus d\u2019orange.<br>Ajoutez la pulpe de tomate.<br>Saupoudrez de sucre, assaisonnez et laissez mijoter 1 h au moins \u00e0 feu doux. <br>Faites cuire les conchiglie tr\u00e8s al dente. <br>Ajoutez une louche d\u2019eau de cuisson \u00e0 la sauce. <br>Egouttez rapidement les p\u00e2tes puis versez-les dans la sauteuse. <br>Ajoutez le zeste d\u2019orange et m\u00e9langez 1 mn sur feu vif.<br>Servez dans quatre assiettes creuses, et parsemez de copeaux de parmesan<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (4 personnes) :500g de conchiglie rigate (ou autre grosses p\u00e2tes)6 chipolataszeste d\u2019une orange et son jus2 gousses d&rsquo;ail2 oignons rouges1 bulbe de fenouil500ml de pulpe de tomatehuile d&rsquo;olive4 pinc\u00e9es de sucrecopeaux de parmesan Pr\u00e9paration :Fendez les chipolatas en deux&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-3256","post","type-post","status-publish","format-standard","hentry","category-fenouil","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/3256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/comments?post=3256"}],"version-history":[{"count":0,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/3256\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/media?parent=3256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/categories?post=3256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/tags?post=3256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}