{"id":354,"date":"2015-12-18T16:42:10","date_gmt":"2015-12-18T16:42:10","guid":{"rendered":"http:\/\/faugeron.net\/epaule-dagneau-et-legumes-confits"},"modified":"2015-12-14T17:24:24","modified_gmt":"2015-12-14T17:24:24","slug":"epaule-dagneau-et-legumes-confits","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=354","title":{"rendered":"Epaule d&rsquo;agneau et l\u00e9gumes confits"},"content":{"rendered":"<p style=\"margin-bottom: 0cm;\"><span style=\"color: #000000;\">Pour 6 personnes<\/span><\/p>\n<ul>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">1 \u00e9paule d&rsquo;agneau de 1,2 kg<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">4 navets<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">1 aubergine<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">2 poivrons verts<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">2 poivrons rouges<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">4 carottes moyennes<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">1 oignon<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">4 gousses d&rsquo;ail<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">125 gr de raisins blonds<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">2 pinc\u00e9es de cumin<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">1 pinc\u00e9e de piment d\u2019Espelette<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">6 cuill\u00e8re \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">1 dl de vin blanc<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">Sel<\/span><\/li>\n<\/ul>\n<p><!--more-->Pr\u00e9chauffer le four \u00e0 160\u00b0C (position air ventil\u00e9).<\/p>\n<p><span style=\"color: #000000;\">Commencer par pr\u00e9parer les l\u00e9gumes. Tailler un oignon en b\u00e2tonnets et proc\u00e9der de m\u00eame avec l&rsquo;aubergine, le poivron vert et le poivron rouge. Eplucher les petits navets et les couper en deux Couper les carottes en sifflets d&rsquo;1\/2 cm d&rsquo;\u00e9paisseur.<\/span><\/p>\n<p><span style=\"color: #000000;\">Chauffer deux \u00e0 trois cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive dans une po\u00eale. Saler l&rsquo;\u00e9paule d&rsquo;agneau, la faire colorer de chaque c\u00f4t\u00e9 et l&rsquo;\u00e9goutter sur une assiette retourn\u00e9e.<\/span><\/p>\n<p><span style=\"color: #000000;\">Chauffer trois cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive dans une cocotte et faire rissoler l&rsquo;oignon, les poivrons rouges et les poivrons verts. Les faire suer l\u00e9g\u00e8rement et ajouter l&rsquo;aubergine coup\u00e9e en b\u00e2tonnets. Finir avec 4 petits navets nouveaux, 4 carottes coup\u00e9es en sifflet et 4 gousses d&rsquo;ail pel\u00e9es Placer l&rsquo;\u00e9paule color\u00e9e au centre des l\u00e9gumes recouvrir de 125 gr de raisins blonds, une pinc\u00e9e de cumin, une belle pinc\u00e9e de piment d&rsquo;Espelette, saler l\u00e9g\u00e8rement, mouiller avec 1 dl de vin blanc sec Couvrir et enfourner pendant 2 heures \u00e0 160 \u00b0C.<\/span><\/p>\n<p><span style=\"color: #000000;\">Pr\u00e9senter dans la cocotte et la servir \u00e0 la cuill\u00e8re.<\/span><\/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 6 personnes 1 \u00e9paule d&rsquo;agneau de 1,2 kg 4 navets 1 aubergine 2 poivrons verts 2 poivrons rouges 4 carottes moyennes 1 oignon 4 gousses d&rsquo;ail 125 gr de raisins blonds 2 pinc\u00e9es de cumin 1 pinc\u00e9e de piment d\u2019Espelette 6 cuill\u00e8re \u00e0 soupe d&rsquo;huile d&rsquo;olive 1 dl de vin blanc Sel<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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":"","jetpack_post_was_ever_published":false},"categories":[39,14],"tags":[],"class_list":["post-354","post","type-post","status-publish","format-standard","hentry","category-c45-agneau","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-5I","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/354","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=354"}],"version-history":[{"count":5,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/354\/revisions"}],"predecessor-version":[{"id":832,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/354\/revisions\/832"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}