{"id":868,"date":"2022-01-12T23:09:46","date_gmt":"2022-01-12T22:09:46","guid":{"rendered":"https:\/\/ouesteux.ch\/?p=868"},"modified":"2022-01-12T23:09:46","modified_gmt":"2022-01-12T22:09:46","slug":"pain-a-lail-version-pain-entier","status":"publish","type":"post","link":"https:\/\/ouesteux.ch\/index.php\/2022\/01\/12\/pain-a-lail-version-pain-entier\/","title":{"rendered":"Pain \u00e0 l&rsquo;ail (version pain entier)"},"content":{"rendered":"<p>L\u2019ap\u00e9ro est une institution chez la Tribu\u2026 et le pain \u00e0 l\u2019ail aussi. Pendant longtemps, on utilisait des restes de pains secs que nous enduisions d\u2019un m\u00e9lange d\u2019huile d\u2019olives mac\u00e9r\u00e9e avec de l\u2019ail frais, de la coriandre fra\u00eeche et du persil. Nous passions le tout au four quelques minutes et le tour \u00e9tait jou\u00e9: une v\u00e9ritable tuerie croquante!<\/p>\n<p>Mais une recette nous faisait de l\u2019oeil, la version pain \u00a0(entier et frais) \u00e0 l\u2019ail et mozzarella. Nous avons donc test\u00e9\u2026et adopt\u00e9.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-879 aligncenter\" src=\"https:\/\/ouesteux.ch\/wp-content\/uploads\/2022\/01\/signal-2022-01-12-230626_016-300x169.jpeg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/ouesteux.ch\/wp-content\/uploads\/2022\/01\/signal-2022-01-12-230626_016-300x169.jpeg 300w, https:\/\/ouesteux.ch\/wp-content\/uploads\/2022\/01\/signal-2022-01-12-230626_016-1024x576.jpeg 1024w, https:\/\/ouesteux.ch\/wp-content\/uploads\/2022\/01\/signal-2022-01-12-230626_016-768x432.jpeg 768w, https:\/\/ouesteux.ch\/wp-content\/uploads\/2022\/01\/signal-2022-01-12-230626_016-1536x864.jpeg 1536w, https:\/\/ouesteux.ch\/wp-content\/uploads\/2022\/01\/signal-2022-01-12-230626_016.jpeg 2048w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>1 pain blanc (500g)<\/li>\n<li>1 mozzarella di Bufala<\/li>\n<li>120g de beurre<\/li>\n<li>3 gousses d\u2019ail<\/li>\n<li>1 bouquet de persil<\/li>\n<li>sel, poivre<\/li>\n<\/ul>\n<p><strong>R\u00e9alisation<\/strong><\/p>\n<ol>\n<li>Pr\u00e9chauffez votre four \u00e0 200\u00b0C.<\/li>\n<li>Faites fondre le beurre. Ajoutez-y l\u2019ail press\u00e9 ainsi que le persil coup\u00e9 tr\u00e8s finement. R\u00e9servez.<\/li>\n<li>Coupez la mozzarella en tout petits carr\u00e9s. R\u00e9servez<\/li>\n<li>Coupez votre pain en diamants (en diagonale) et faites attention de ne pas couper trop profond\u00e9ment.<\/li>\n<li>Arrosez g\u00e9n\u00e9reusement avec le beurre \u00e0 l\u2019ail et ajoutez de la mozzarelle dans chaque fissure.<\/li>\n<li>Enveloppez de papier aluminium et enfournez pour 15 minutes.<\/li>\n<li>D\u00e9ballez le pain et rallongez le temps de cuisson de 7 minutes.<\/li>\n<li>Servez imm\u00e9diatement.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019ap\u00e9ro est une institution chez la Tribu\u2026 et le pain \u00e0 l\u2019ail aussi. Pendant longtemps, on utilisait des restes de pains secs que nous enduisions d\u2019un m\u00e9lange d\u2019huile d\u2019olives mac\u00e9r\u00e9e avec de l\u2019ail frais, de la coriandre fra\u00eeche et du persil. Nous passions le tout&nbsp;<a class=\"read-more\" href=\"https:\/\/ouesteux.ch\/index.php\/2022\/01\/12\/pain-a-lail-version-pain-entier\/\">&hellip;<\/a><\/p>\n","protected":false},"author":2,"featured_media":880,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,9,14,15],"tags":[137,88,20],"class_list":["post-868","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apero","category-fin-de-mois","category-pain","category-pain-sale","tag-ail","tag-apero","tag-pain"],"_links":{"self":[{"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/posts\/868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/comments?post=868"}],"version-history":[{"count":3,"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/posts\/868\/revisions"}],"predecessor-version":[{"id":896,"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/posts\/868\/revisions\/896"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/media\/880"}],"wp:attachment":[{"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/media?parent=868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/categories?post=868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ouesteux.ch\/index.php\/wp-json\/wp\/v2\/tags?post=868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}