{"id":4996,"date":"2023-09-17T11:45:16","date_gmt":"2023-09-17T09:45:16","guid":{"rendered":"https:\/\/www.biauxarpajonnais.org\/?p=4996"},"modified":"2023-09-17T11:45:16","modified_gmt":"2023-09-17T09:45:16","slug":"scarpaccia-de-courgettes","status":"publish","type":"post","link":"https:\/\/www.biauxarpajonnais.org\/index.php\/2023\/09\/17\/scarpaccia-de-courgettes\/","title":{"rendered":"Scarpaccia de courgettes"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2023\/09\/Scarpaccia-de-courgettes.jpg\" alt=\"\" class=\"wp-image-4997\" style=\"width:272px;height:205px\" width=\"272\" height=\"205\" srcset=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2023\/09\/Scarpaccia-de-courgettes.jpg 766w, https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2023\/09\/Scarpaccia-de-courgettes-300x226.jpg 300w\" sizes=\"auto, (max-width: 272px) 100vw, 272px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients (6 pers) : <\/strong><br>250g courgettes<br>40g farine de bl\u00e9<br>40g farine de ma\u00efs ou polenta tr\u00e8s fine<br>60g parmesan r\u00e2p\u00e9<br>1 \u0153uf<br>15cl lait<br>1 petit oignon<br>quelques feuilles basilic<br>huile d&rsquo;olive<br>sel et poivre<br><br><strong>Pr\u00e9paration :<\/strong><br>Pr\u00e9chauffez le four \u00e0 200\u00b0C.<br>Tapissez un moule \u00e0 tarte de papier cuisson. <br>D\u00e9taillez les courgettes en tr\u00e8s fines rondelles. <br>Emincez l\u2019oignon et faites le suer dans une po\u00eale pendant 5 min. <br>Ajoutez les courgettes, salez, poivrez, et laissez cuire 2 min. <br>Dans un saladier, m\u00e9langez ensemble les farines et l\u2019\u0153uf, le lait progressivement pour ne pas faire de grumeaux, puis le parmesan r\u00e2p\u00e9 et le basilic jusqu\u2019\u00e0 obtenir une p\u00e2te fluide, ajoutez les l\u00e9gumes. <br>M\u00e9langez d\u00e9licatement et versez dans le moule. <br>Enfournez 20 min. <br>D\u00e9mouler la galette avec le papier et d\u00e9posez-la sur une plaque et remettez-la \u00e0 cuire 10 min suppl\u00e9mentaires. <br>Laissez ti\u00e9dir avant de couper et servir. <br>La scarpaccia de courgettes est une galette sal\u00e9e \u00e0 base de courgettes et de parmesan originaire de Toscane. Une recette simple et parfaite pour l\u2019ap\u00e9ritif, en entr\u00e9e ou en piquenique !<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (6 pers) : 250g courgettes40g farine de bl\u00e940g farine de ma\u00efs ou polenta tr\u00e8s fine60g parmesan r\u00e2p\u00e91 \u0153uf15cl lait1 petit oignonquelques feuilles basilichuile d&rsquo;olivesel et poivre Pr\u00e9paration :Pr\u00e9chauffez le four \u00e0 200\u00b0C.Tapissez un moule \u00e0 tarte de papier cuisson&#8230;.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-4996","post","type-post","status-publish","format-standard","hentry","category-courgettes","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/4996","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=4996"}],"version-history":[{"count":2,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/4996\/revisions"}],"predecessor-version":[{"id":4999,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/4996\/revisions\/4999"}],"wp:attachment":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/media?parent=4996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/categories?post=4996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/tags?post=4996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}