{"id":189,"date":"2021-05-24T19:04:04","date_gmt":"2021-05-24T17:04:04","guid":{"rendered":"http:\/\/brasserie113.be\/?p=189"},"modified":"2021-05-24T19:06:09","modified_gmt":"2021-05-24T17:06:09","slug":"peperonata-delicata","status":"publish","type":"post","link":"https:\/\/brasserie113.be\/?p=189","title":{"rendered":"Peperonata delicata"},"content":{"rendered":"\n<p>D\u00e9licieuse compot\u00e9e de poivrons. A d\u00e9guster froid, ti\u00e8de ou chaud<\/p>\n\n\n\n<p>Par rapport \u00e0 la recette originale de la \u00ab\u00a0Cuill\u00e8re d&rsquo;Or\u00a0\u00bb (la bible de la cuisine italienne), je pr\u00e9f\u00e8re laisser la peau des poivrons et des tomates. A vous de voir<\/p>\n\n\n\n<p class=\"has-yellow-background-color has-background has-medium-font-size\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td>Poivrons de diff\u00e9rentes couleurs<\/td><td>6<\/td><\/tr><tr><td>Oignons<\/td><td>2<\/td><\/tr><tr><td>Ail<\/td><td>2 gousses<\/td><\/tr><tr><td>Tomates<\/td><td>4<\/td><\/tr><tr><td>Huile d&rsquo;olive<\/td><td><\/td><\/tr><tr><td>Sel<\/td><td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"has-light-gray-background-color has-background has-medium-font-size\"><strong>Op\u00e9rations<\/strong><\/p>\n\n\n\n<ul><li>Nettoyer les poivrons et les couper en lani\u00e8re<\/li><li>\u00c9mincer les oignons et l&rsquo;ail<\/li><li>Ep\u00e9piner les tomates et d\u00e9couper en d\u00e9s<\/li><li>Faire revenir dans l&rsquo;huile d&rsquo;olive les poivrons, les oignon et l&rsquo;ail dans une cocotte (laisser un peu caram\u00e9liser)<\/li><li>Ajouter les d\u00e8s de tomate et saler<\/li><li>Laisser compoter doucement 1h au moins en m\u00e9langeant fr\u00e9quemment<\/li><li>Rectifier l\u2019assaisonnement<\/li><\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9licieuse compot\u00e9e de poivrons. A d\u00e9guster froid, ti\u00e8de ou chaud Par rapport \u00e0 la recette originale de la \u00ab\u00a0Cuill\u00e8re d&rsquo;Or\u00a0\u00bb (la bible de la cuisine italienne), je pr\u00e9f\u00e8re laisser la peau des poivrons et des tomates. A vous de voir Ingr\u00e9dients Poivrons de diff\u00e9rentes couleurs 6 Oignons 2 Ail 2 gousses Tomates 4 Huile d&rsquo;olive &hellip; <a href=\"https:\/\/brasserie113.be\/?p=189\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;Peperonata delicata&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,4],"tags":[],"_links":{"self":[{"href":"https:\/\/brasserie113.be\/index.php?rest_route=\/wp\/v2\/posts\/189"}],"collection":[{"href":"https:\/\/brasserie113.be\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasserie113.be\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasserie113.be\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasserie113.be\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=189"}],"version-history":[{"count":2,"href":"https:\/\/brasserie113.be\/index.php?rest_route=\/wp\/v2\/posts\/189\/revisions"}],"predecessor-version":[{"id":363,"href":"https:\/\/brasserie113.be\/index.php?rest_route=\/wp\/v2\/posts\/189\/revisions\/363"}],"wp:attachment":[{"href":"https:\/\/brasserie113.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasserie113.be\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasserie113.be\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}