{"id":760,"date":"2015-03-27T08:45:02","date_gmt":"2015-03-27T07:45:02","guid":{"rendered":"http:\/\/comeconmigo.net\/2015\/03\/27\/mezclando-tradiciones-gastronomicas-baccala-alla-napoletana\/"},"modified":"2019-03-26T15:47:17","modified_gmt":"2019-03-26T14:47:17","slug":"mezclando-tradiciones-gastronomicas-baccala-alla-napoletana","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/mezclando-tradiciones-gastronomicas-baccala-alla-napoletana\/","title":{"rendered":"MORUE \u00c0 LA NAPOLITAINE"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<em>Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 27\/03\/2015.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]Quand nous vivions en Italie, nous avons d\u00e9couvert plein de nouvelles mani\u00e8res de cuisine la morue sal\u00e9e, toutes plus d\u00e9licieuses les unes que les autres.<\/p>\n<p>Pour la recette du jour, les pav\u00e9s de morue dessal\u00e9s sont cuisin\u00e9s dans une d\u00e9licieuse sauce \u00e0 la tomate enrichie en olives noires (de la vari\u00e9t\u00e9 taggiasche) et en c\u00e2pres.<\/p>\n<p>Une merveille l\u00e9g\u00e8re et pleine de saveurs.<\/p>\n<p>Et vous, aimez-vous la morue\u00a0? Comment la cuisinez-vous\u00a0?[\/vc_column_text][vc_single_image image=\u00a0\u00bb22984&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=\"290\" src=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2015\/03\/ob_108fba_baccala-alla-napoletana-4-1.jpg\" class=\"mb-xs-24\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2015\/03\/ob_108fba_baccala-alla-napoletana-4-1.jpg 400w, https:\/\/comeconmigo.net\/wp-content\/uploads\/2015\/03\/ob_108fba_baccala-alla-napoletana-4-1-300x218.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>MORUE \u00c0 LA NAPOLITAINE<\/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 3\/4 personnes<\/h3>\n<p style=\"text-align: center;\">\u00be beaux pav\u00e9s de morue dessal\u00e9s<\/p>\n<p style=\"text-align: center;\">400g de concass\u00e9e de tomates de bonne qualit\u00e9<\/p>\n<p style=\"text-align: center;\">50g d\u2019olives noires<\/p>\n<p style=\"text-align: center;\">2CS* de c\u00e2pres au sel<\/p>\n<p style=\"text-align: center;\">1 gousse d\u2019ail<\/p>\n<p style=\"text-align: center;\">1 petite branche de persil<\/p>\n<p style=\"text-align: center;\">1 petite branche d\u2019origan frais<\/p>\n<p style=\"text-align: center;\">\u00bd piment s\u00e9ch\u00e9<\/p>\n<p style=\"text-align: center;\">1cc** + 1cc** d\u2019huile d\u2019olive<\/p>\n<p style=\"text-align: center;\">Un peu de farine<\/p>\n<p style=\"text-align: center;\">Sel, poivre<\/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;\">Bien s\u00e9cher la morue dessal\u00e9e et la fariner l\u00e9g\u00e8rement, en prenant soin de bien \u00f4ter tout l\u2019exc\u00e9dent.<\/p>\n<p style=\"text-align: center;\">Faire chauffer 1 cc* d\u2019huile d\u2019olive\u00a0 et y faire dorer la morue sur toutes ses faces. R\u00e9server.<\/p>\n<p style=\"text-align: center;\">Dessaler les c\u00e2pres d\u2019abord sous un filet d\u2019eau chaude puis dans un bol d\u2019eau froide pendant 10 minutes.\u00a0 Bien \u00e9goutter.<\/p>\n<p style=\"text-align: center;\">Chauffer 1cc* d\u2019huile d\u2019olive et y faire dorer l\u2019ail \u00e9pluch\u00e9 et \u00e9cras\u00e9 avec le piment s\u00e9ch\u00e9. Ajouter la concass\u00e9e de tomates et saler, poivrer l\u00e9g\u00e8rement. Laisser \u00e9vaporer environ 5 minutes l\u2019eau des tomates et y ajouter l\u2019origan, les olives d\u00e9noyaut\u00e9es et les c\u00e2pres dessal\u00e9es.<\/p>\n<p style=\"text-align: center;\">Laisser r\u00e9duire \u00e0 feu doux 15\/20 minutes, jusqu\u2019\u00e0 obtention d\u2019une sauce dense. Rajouter alors les morceaux de morue dans la sauce et laisser les go\u00fbts se m\u00e9langer 5\/10 minutes, en remuant d\u00e9licatement la cocotte.<\/p>\n<p style=\"text-align: center;\">Servir bien chaud, saupoudr\u00e9 de persil hach\u00e9.<\/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>*CS: Cuill\u00e8re \u00e0 Soupe<\/p>\n<p>**cc: cuill\u00e8re \u00e0 caf\u00e9[\/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:1553611605923-dc8823ca-a4fe-2&Prime; taxonomies=\u00a0\u00bb330&Prime;][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"<p>Des pav\u00e9s de morue dessal\u00e9s  cuisin\u00e9s dans une d\u00e9licieuse sauce \u00e0 la tomate aux olives noires et aux c\u00e2pres.<\/p>\n","protected":false},"author":2,"featured_media":8774,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[330,1,273],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/03\/ob_16f84b_baccala-alla-napoletana-2.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/760"}],"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=760"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/760\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/8774"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}