{"id":3539,"date":"2021-09-26T11:32:26","date_gmt":"2021-09-26T09:32:26","guid":{"rendered":"https:\/\/www.biauxarpajonnais.org\/?p=3539"},"modified":"2021-09-26T11:32:26","modified_gmt":"2021-09-26T09:32:26","slug":"patisson-farci-a-la-tomate","status":"publish","type":"post","link":"https:\/\/www.biauxarpajonnais.org\/index.php\/2021\/09\/26\/patisson-farci-a-la-tomate\/","title":{"rendered":"P\u00e2tisson farci \u00e0 la tomate"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignleft size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/09\/Patisson-farci-a-la-tomate.jpg\" alt=\"\" class=\"wp-image-3540\" width=\"255\" height=\"181\"\/><\/figure><\/div>\n\n\n\n<p><strong>Ingr\u00e9dients :<\/strong> <br>1 p\u00e2tisson<br>300g de tomates<br>1\/2 oignon <br>thym &#8211; sarriette<br>gruy\u00e8re<br>sel &#8211; poivre &#8211;<br><strong><em>facultatif :<\/em><\/strong><br> champignons, lardons, cr\u00e8me fra\u00eeche<br><br><strong>Pr\u00e9paration :<\/strong><br>Cuire le p\u00e2tisson entier sans l&rsquo;\u00e9plucher, dans l&rsquo;eau bouillante ou \u00e0 la vapeur, 20 \u00e0 30 minutes (on doit pouvoir y enfoncer la lame d&rsquo;un couteau). <br>Le couper \u00e0 l&rsquo;horizontale, de sorte \u00e0 obtenir une cocotte et son couvercle. <br>L&rsquo;\u00e9vider et r\u00e9server la chair.<br><strong><em>Pr\u00e9parer la farce : <\/em><\/strong><br>faire revenir les oignons, les tomates, le thym et la sarriette, saler et poivrer.<br>M\u00e9langer le tout avec la chair du p\u00e2tisson (rajouter les ingr\u00e9dients facultatifs \u00e0 cette \u00e9tape de la recette). <br>Mettre la farce dans le p\u00e2tisson \u00e9vid\u00e9.<br>Saupoudrer de gruy\u00e8re r\u00e2p\u00e9 et faire gratiner 5 minutes au four.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 1 p\u00e2tisson300g de tomates1\/2 oignon thym &#8211; sarriettegruy\u00e8resel &#8211; poivre &#8211;facultatif : champignons, lardons, cr\u00e8me fra\u00eeche Pr\u00e9paration :Cuire le p\u00e2tisson entier sans l&rsquo;\u00e9plucher, dans l&rsquo;eau bouillante ou \u00e0 la vapeur, 20 \u00e0 30 minutes (on doit pouvoir y&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[57],"tags":[],"class_list":["post-3539","post","type-post","status-publish","format-standard","hentry","category-patisson","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/3539","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=3539"}],"version-history":[{"count":0,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/3539\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/media?parent=3539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/categories?post=3539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/tags?post=3539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}