{"id":217,"date":"2018-04-13T13:38:18","date_gmt":"2018-04-13T11:38:18","guid":{"rendered":"http:\/\/faugeron.net\/boulangere-dandouille"},"modified":"2018-04-08T11:07:17","modified_gmt":"2018-04-08T09:07:17","slug":"boulangere-dandouille","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=217","title":{"rendered":"Boulang\u00e8re d&rsquo;andouille"},"content":{"rendered":"<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Pour 4 personnes<br \/>\n<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial; color: black;\">1 andouille \u00e0 cuire ou \u00e0 d\u00e9faut 1 j\u00e9sus de Morteau <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">4 pommes de terre moyenne BF15 ou charlotte <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">4 oignons moyens <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">4 blancs de poireau <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 feuille de laurier <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">40 g de beurre <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 verre de vin blanc sec <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">+ ou &#8211; 1 dl de bouillon de volaille <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">Sel<br \/>\n<\/span><\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>Chauffer de l&rsquo;eau dans une grande cocotte, ajouter 1 andouille \u00e0 cuire, 1 feuille de laurier, et laisser cuire 25 minutes \u00e0 fr\u00e9missement. Egoutter ensuite l&rsquo;andouille, la couper en tranches d&rsquo;\u00bd cm d&rsquo;\u00e9paisseur.<\/p>\n<p>Laver 4 pommes de terre non pel\u00e9es. Les mettre dans une casserole, les recouvrir d&rsquo;eau froide, bien les immerger, saler, porter \u00e0 \u00e9bullition et les cuire 25 \u00e0 30 minutes. Au terme de la cuisson, \u00e9goutter les pommes de terre, les laisser refroidir, les peler et les couper en rondelles d&rsquo;\u00bd cm d&rsquo;\u00e9paisseur.<\/p>\n<p>Peler et \u00e9mincer finement 4 oignons moyens. Nettoyer 4 blancs de poireau, les \u00e9mincer finement en biseau. Faire fondre 30 g de beurre dans un po\u00ealon, ajouter et faire suer sur feu doux successivement les oignons et les blancs de poireaux, bien remuer avec une spatule en bois. Pr\u00e9chauffer le four \u00e0 180\u00b0C.<\/p>\n<p>Beurrer un plat \u00e0 gratin, tapisser le fond du m\u00e9lange de poireau et d&rsquo;oignon, r\u00e9partir dessus les tranches d&rsquo;andouille en les chevauchant l\u00e9g\u00e8rement, puis les recouvrir harmonieusement avec les rondelles de pommes de terre, verser un verre de vin blanc sec, puis mouiller \u00e0 peine \u00e0 hauteur de bouillon de volaille (+ ou &#8211; 1 dl).<\/p>\n<p>Glisser le plat dans le four pr\u00e9chauff\u00e9 et compter 25 \u00e0 30 minutes de cuisson \u00e0 180\u00b0C.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes 1 andouille \u00e0 cuire ou \u00e0 d\u00e9faut 1 j\u00e9sus de Morteau 4 pommes de terre moyenne BF15 ou charlotte 4 oignons moyens 4 blancs de poireau 1 feuille de laurier 40 g de beurre 1 verre de vin blanc sec + ou &#8211; 1 dl de bouillon de volaille Sel<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[37,14],"tags":[],"class_list":["post-217","post","type-post","status-publish","format-standard","hentry","category-c43-cochon","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-3v","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=217"}],"version-history":[{"count":2,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/217\/revisions"}],"predecessor-version":[{"id":1800,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/217\/revisions\/1800"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}