{"id":2100,"date":"2023-06-27T08:46:47","date_gmt":"2023-06-27T06:46:47","guid":{"rendered":"http:\/\/guyader-saveol.bzh\/?p=2100"},"modified":"2023-07-03T16:47:35","modified_gmt":"2023-07-03T14:47:35","slug":"elementor-2100","status":"publish","type":"post","link":"https:\/\/guyader-saveol.bzh\/index.php\/2023\/06\/27\/elementor-2100\/","title":{"rendered":"Poulpe au court-bouillon aux aromates vierges de tomates Sav\u00e9ol aux salicornes et huile de provence"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"2100\" class=\"elementor elementor-2100\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-12b77683 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"12b77683\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-36bb360b\" data-id=\"36bb360b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7abef849 elementor-widget elementor-widget-text-editor\" data-id=\"7abef849\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.7.8 - 02-10-2022 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#818a91;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#818a91;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\"><b>Les ingr\u00e9dients\u00a0<\/b><\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">Poulpe, feuilles de c\u00e9leri, carottes, oignons, des feuilles de thym et de laurier, tomates Sav\u00e9ol, salicornes, ails, \u00e9chalotes, huile d\u2019olive de Provence, sel, poivre\u00a0<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\"><b>La recette<\/b><\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">1\/ Plongez le poulpe trois fois une minute dans le court-bouillon compos\u00e9 d\u2019eau et d\u2019aromates\u00a0<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">2\/ Laissez reposer 10 minutes entre chaque trempage<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">3\/ Finissez 40 minutes dans l\u2019eau fr\u00e9missante, \u00e9teindre et laissez refroidir<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\"><i><b>Vierge de tomates Sav\u00e9ol aux salicornes et \u00e0 l&rsquo;huile d&rsquo;olive de Provence\u00a0<\/b><\/i><\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">1\/ Mondez les tomates et coupez-les en cube<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">2\/ Mettez dans une passoire du sucre et du sel<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">3\/ \u00c9mincez finement les salicornes<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">4\/ Ciselez les oignons rouges<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">5\/ Hachez l\u2019ail<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">6\/ M\u00e9langez avec les tomates<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">7\/ Rajoutez du poivre et de l\u2019huile d&rsquo;olive de Provence<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">8\/ Laissez \u00e9goutter 30 minutes<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">9\/ Prenez une cuill\u00e8re \u00e0 soupe du m\u00e9lange<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">10\/ Etalez dans l\u2019assiette<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">11\/ Emincez le poulpe et disposez le sur la vierge de tomates<\/span><\/p><p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400; line-height: 24px;\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">12\/ Rajoutez de l\u2019huile d\u2019olive, de la fleur de sel et du poivre<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Les ingr\u00e9dients\u00a0 Poulpe, feuilles de c\u00e9leri, carottes, oignons, des feuilles de thym et de laurier, tomates Sav\u00e9ol, salicornes, ails, \u00e9chalotes, huile d\u2019olive de Provence, sel, poivre\u00a0 La recette 1\/ Plongez le poulpe trois fois une minute dans le court-bouillon compos\u00e9 d\u2019eau et d\u2019aromates\u00a0 2\/ Laissez reposer 10 minutes entre chaque trempage 3\/ Finissez 40 minutes &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/guyader-saveol.bzh\/index.php\/2023\/06\/27\/elementor-2100\/\"> <span class=\"screen-reader-text\">Poulpe au court-bouillon aux aromates vierges de tomates Sav\u00e9ol aux salicornes et huile de provence<\/span> Lire la suite\u00a0\u00bb<\/a><\/p>\n","protected":false},"author":1,"featured_media":2106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[24],"tags":[],"class_list":["post-2100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette"],"_links":{"self":[{"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/posts\/2100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/comments?post=2100"}],"version-history":[{"count":8,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/posts\/2100\/revisions"}],"predecessor-version":[{"id":2110,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/posts\/2100\/revisions\/2110"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/media\/2106"}],"wp:attachment":[{"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/media?parent=2100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/categories?post=2100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/tags?post=2100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}