{"id":529,"date":"2016-12-16T09:12:59","date_gmt":"2016-12-16T08:12:59","guid":{"rendered":"http:\/\/comeconmigo.net\/2016\/12\/16\/otra-idea-para-unas-comidas-navidenas-distintas-galets-gigantes-rellenos-de-espinacas-y-ricotta\/"},"modified":"2022-10-04T09:51:57","modified_gmt":"2022-10-04T08:51:57","slug":"otra-idea-para-unas-comidas-navidenas-distintas-galets-gigantes-rellenos-de-espinacas-y-ricotta","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/otra-idea-para-unas-comidas-navidenas-distintas-galets-gigantes-rellenos-de-espinacas-y-ricotta\/","title":{"rendered":"P\u00c2TES G\u00c9ANTES FARCIES \u00c0 LA RICOTTA &#038; AUX \u00c9PINARDS"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<em>Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 16\/12\/2016.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]La tradition catalane catalane veut que les repas de No\u00ebl commencent par un bon bouillon reconstituant dans lequel cohabitent des boulettes et des p\u00e2tes appel\u00e9es galets qui ne se consomment qu\u2019\u00e0 cette p\u00e9riode de l\u2019ann\u00e9e.<\/p>\n<p>Voici une version d\u00e9tourn\u00e9e de la tradition o\u00f9 les p\u00e2tes sont farcies d\u2019\u00e9pinards et de ricotta. Faute de galets, des cannelonis feront tr\u00e8s bien l\u2019affaire! D\u2019ailleurs on adore <a href=\"https:\/\/comeconmigo.net\/?p=870\">les galets farcis au crabe et \u00e0 la bisque de crustac\u00e9s<\/a> aussi.<\/p>\n<p>Et vous, quelle est\u00a0 votre tradition autour des repas de f\u00eates?<\/p>\n<p>[\/vc_column_text][vc_single_image image=\u00a0\u00bb25333&Prime; img_size=\u00a0\u00bb400&#215;600&Prime; alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=\u00a0\u00bbAujourd&rsquo;hui&#8230;\u00a0\u00bb color=\u00a0\u00bbblack\u00a0\u00bb]\n\t\t\t<section class=\"image-edge\">\n\t\t\t    <div class=\"col-md-6 col-sm-4 p0 col-md-push-6 col-sm-push-8\">\n\t\t\t        <img width=\"400\" height=\"268\" src=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2016\/12\/ob_4693ac_galets-gigantes-rellenos-de-espinacas-1.jpg\" class=\"mb-xs-24\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2016\/12\/ob_4693ac_galets-gigantes-rellenos-de-espinacas-1.jpg 400w, https:\/\/comeconmigo.net\/wp-content\/uploads\/2016\/12\/ob_4693ac_galets-gigantes-rellenos-de-espinacas-1-300x201.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/>\n\t\t\t    <\/div>\n\t\t\t    <div class=\"container\">\n\t\t\t        <div class=\"col-md-5 col-md-pull-0 col-sm-7 col-sm-pull-4 v-align-transform\">\n\t\t\t            [vc_column_text]<\/p>\n<h3>P\u00c2TES G\u00c9ANTES FARCIES \u00c0 LA RICOTTA &amp; AUX \u00c9PINARDS<\/h3>\n<p>[\/vc_column_text]\n\t\t\t        <\/div>\n\t\t\t    <\/div>\n\t\t\t<\/section>\n\t\t[\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/4&Prime; css=\u00a0\u00bb.vc_custom_1502280835828{background-color: #fff0dd !important;}\u00a0\u00bb][vc_column_text]<\/p>\n<h3 style=\"text-align: center;\">Pour 4 personnes<\/h3>\n<p style=\"text-align: center;\">250g de ricotta<\/p>\n<p style=\"text-align: center;\">800g d\u2019\u00e9pinards frais nettoy\u00e9s et \u00e9queut\u00e9s<\/p>\n<p style=\"text-align: center;\">2 oignons verts avec leur vert<\/p>\n<p style=\"text-align: center;\">1 gousse d\u2019ail finement hach\u00e9e<\/p>\n<p style=\"text-align: center;\">1cc* d\u2019huile d\u2019olive<\/p>\n<p style=\"text-align: center;\">100g de bacon d\u00e9graiss\u00e9 d\u00e9coup\u00e9 en lardons<\/p>\n<p style=\"text-align: center;\">3CS** de chapelure<\/p>\n<p style=\"text-align: center;\">3CS** de poudre d\u2019amande<\/p>\n<p style=\"text-align: center;\">Sel, poivre<\/p>\n<p style=\"text-align: center;\">Noix de muscade<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb3\/4&Prime; css=\u00a0\u00bb.vc_custom_1502280820239{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}\u00a0\u00bb][vc_column_text]<\/p>\n<p style=\"text-align: center;\">Cuire les p\u00e2tes selon le temps indiqu\u00e9 sur le paquet et les rincer sous l\u2019eau froide avant de bien les \u00e9goutter. R\u00e9server sur un linge propre.<\/p>\n<p style=\"text-align: center;\">Dans une cocotte avec 2 centim\u00e8tres d\u2019eau au fond, faire cuire les \u00e9pinards en les remuant 2 minutes. D\u00e8s qu\u2019ils ont perdu leur volume, bien les essorer et les r\u00e9server.<\/p>\n<p style=\"text-align: center;\">Faire chauffer l\u2019huile d\u2019olive et y faire dorer l\u2019ail puis l\u2019oignon finement \u00e9minc\u00e9 avec une pinc\u00e9e de sel. D\u00e8s coloration, ajouter les d\u00e9s de bacon et faire dorer. Ajouter enfin les \u00e9pinards hach\u00e9s grossi\u00e8rement\u00a0 et laisser ti\u00e9dir la pr\u00e9paration.<\/p>\n<p style=\"text-align: center;\">Ajouter alors la ricotta, saler, poivrer et ajouter une pinc\u00e9e de noix de muscade. Bien m\u00e9langer le tout.<\/p>\n<p style=\"text-align: center;\">Farcir less p\u00e2tes de ce m\u00e9lange (personnellement je trouve que c\u2019est beaucoup plus simple et rapide avec une poche \u00e0 douille) et les d\u00e9poser dans un plat \u00e0 gratin l\u00e9g\u00e8rement huil\u00e9. Saupoudrer d\u2019un m\u00e9lange chapelure\/poudre d\u2019amandes et faire gratiner environ 15 minutes \u00e0 185\u00ba, jusqu\u2019\u00e0 obtenir une jolie coloration dor\u00e9e.<\/p>\n<p style=\"text-align: center;\">Servir chaud avec une salade de saison.<\/p>\n<p>[\/vc_column_text][vc_column_text]<\/p>\n<p style=\"text-align: center;\"><i>Bon profit!<\/i><\/p>\n<p><em>Quelques petits details qui comptent\u2026<\/em><\/p>\n<p>*cc: cuill\u00e8re \u00e0 caf\u00e9<\/p>\n<p>**CS: Cuill\u00e8re \u00e0 Soupe[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00a0\u00bb11028&Prime; alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_column_text]<\/p>\n<h3>Encore un petit creux<\/h3>\n<p>[\/vc_column_text][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb6&Prime; element_width=\u00a0\u00bb2&Prime; gap=\u00a0\u00bb0&Prime; orderby=\u00a0\u00bbrand\u00a0\u00bb item=\u00a0\u00bbbasicGrid_VerticalFlip\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1575642213661-251032da-0726-2&Prime; taxonomies=\u00a0\u00bb277&Prime;][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"<p>De g\u00e9n\u00e9reuses p\u00e2tes farcies aux \u00e9pinards et \u00e0 la ricotta puis gratin\u00e9s \u00e0 souhait.<\/p>\n","protected":false},"author":2,"featured_media":8738,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[429,261,1,286,530],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/03\/ob_29eb86_galets-gigantes-rellenos-de-espinacas.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/529"}],"collection":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/comments?post=529"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/529\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/8738"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}