{"id":814,"date":"2014-11-05T10:41:00","date_gmt":"2014-11-05T09:41:00","guid":{"rendered":"http:\/\/comeconmigo.net\/2014\/11\/05\/seguimos-con-recetas-de-calabaza-cunas-de-calabaza-asadas-con-capa-crujiente-de-parmesano\/"},"modified":"2019-11-25T15:25:32","modified_gmt":"2019-11-25T14:25:32","slug":"cunas-de-calabaza-asadas-con-capa-crujiente-de-parmesano","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/cunas-de-calabaza-asadas-con-capa-crujiente-de-parmesano\/","title":{"rendered":"POTIRON R\u00d4TI CRO\u00dbTE DE PARMESAN"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<em>Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 05\/11\/2014.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]Encore une recette de potiron r\u00f4ti, cette fois-ci de la main du grand chef londonien Ottolenghi.<\/p>\n<p>Ici les demi-lunes de butternut sont r\u00f4ties et gratin\u00e9es sous une fine couche de parmesan croustillante et dor\u00e9e \u00e0 souhait.<\/p>\n<p>Et vous, vous la pr\u00e9f\u00e9rez comment la butternut?[\/vc_column_text][vc_single_image image=\u00a0\u00bb25218&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=\"298\" height=\"399\" src=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2014\/11\/Cunas-asadas-con-queso-parmesano-2-copia.jpg\" class=\"mb-xs-24\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2014\/11\/Cunas-asadas-con-queso-parmesano-2-copia.jpg 298w, https:\/\/comeconmigo.net\/wp-content\/uploads\/2014\/11\/Cunas-asadas-con-queso-parmesano-2-copia-224x300.jpg 224w\" sizes=\"(max-width: 298px) 100vw, 298px\" \/>\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>POTIRON R\u00d4TI CRO\u00dbTE DE PARMESAN<\/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;\"><em><u>Pour les demi-lunes r\u00f4ties au parmesan<\/u><\/em><\/p>\n<p style=\"text-align: center;\">1 butternut d\u2019environ 750\/800g avec la peau (bio de pr\u00e9f\u00e9rence car dans cette recette on mange la peau!)<\/p>\n<p style=\"text-align: center;\">50 g de parmesan fra\u00eechement r\u00e2p\u00e9<br \/>\n20 g de chapelure \u00e0 l\u2019\u00e9peautre<\/p>\n<p style=\"text-align: center;\">6cc* de persil cisel\u00e9<br \/>\n2 \u00bd cc* de sarriette<br \/>\nLe zeste finement r\u00e2p\u00e9 de 2 gros citrons bio<br \/>\n2 gousses d\u2019ail<br \/>\n2CS** d\u2019huile d\u2019olive<\/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;\"><em><u>Pour les demi-lunes de butternut<\/u><\/em><\/p>\n<p style=\"text-align: center;\">Bien nettoyer la butternut vu que dans cette recette la peau se mange. Bien la s\u00e9cher, couper en 2 dans la hauteur et \u00f4ter les graines \u00e0 l\u2019aide d\u2019une cuill\u00e8re.<\/p>\n<p style=\"text-align: center;\">D\u00e9couper en demi-lunes de environ 1 centim\u00e8tre. Les saler et les poivrer sur une face.<\/p>\n<p style=\"text-align: center;\">Les disposer c\u00f4t\u00e9 assaisonn\u00e9 vers le bas sur une plaque.<\/p>\n<p style=\"text-align: center;\">Dans un bol, m\u00e9langer le parmesan, les herbes aromatiques, la chapelure, du poivre (pas de sel car le parmesan l\u2019est bien assez \u00e0 notre go\u00fbt), le zeste de citron et l\u2019ail finement hach\u00e9.<\/p>\n<p style=\"text-align: center;\">A l\u2019aide d\u2019un pinceau, badigeonner l\u00e9g\u00e8rement d\u2019huiile d\u2019olive la face de la butternut visible sur la plaque et d\u00e9poser dessus en appuyant une g\u00e9n\u00e9reuse couche de chapelure au parmesan.<\/p>\n<p style=\"text-align: center;\">Enfourner \u00e0 170\u00ba chaleur tournante pour 30\/35 minute jusqu\u2019\u00e0 ce que l\u2019ensemble soit bien dor\u00e9 et la butternut bien tendre.<\/p>\n<p style=\"text-align: center;\"><em><u>Pour la sauce<\/u><\/em><\/p>\n<p style=\"text-align: center;\">M\u00e9langer tous les ingr\u00e9dients et ajuster en sel et poivre \u00e0 votre go\u00fbt. R\u00e9server au frais jusqu\u2019au moment du service.<\/p>\n<p style=\"text-align: center;\">Servir la butternut chaude avec la sauce bien fra\u00eeche.<\/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:1574691875332-d0d1a4c8-3c65-9&Prime; taxonomies=\u00a0\u00bb392&Prime;][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"<p>Des demi-lunes de butternut sont r\u00f4ties et gratin\u00e9es sous une fine couche de parmesan croustillante et dor\u00e9e \u00e0 souhait.<\/p>\n","protected":false},"author":2,"featured_media":8929,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[392,1],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/03\/Cunas-asadas-con-queso-parmesano-11-copia.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/814"}],"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=814"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/814\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/8929"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}