{"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&rsquo;ap\u00e9ro est une institution chez la Tribu&#8230; et le pain \u00e0 l&rsquo;ail aussi. Pendant longtemps, on utilisait des restes de pains secs que nous enduisions d&rsquo;un m\u00e9lange d&rsquo;huile d&rsquo;olives mac\u00e9r\u00e9e avec de l&rsquo;ail 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&rsquo;oeil, la version pain \u00a0(entier et frais) \u00e0 l&rsquo;ail et mozzarella. Nous avons donc test\u00e9&#8230;et 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&rsquo;ail<\/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&rsquo;ail 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&rsquo;ail 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&rsquo;ap\u00e9ro est une institution chez la Tribu&#8230; et le pain \u00e0 l&rsquo;ail aussi. Pendant longtemps, on utilisait des restes de pains secs que nous enduisions d&rsquo;un m\u00e9lange d&rsquo;huile d&rsquo;olives mac\u00e9r\u00e9e avec de l&rsquo;ail 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}]}}