{"id":136,"date":"2021-09-17T08:48:01","date_gmt":"2021-09-17T08:48:01","guid":{"rendered":"https:\/\/kiosque.acadienouvelle.com\/acericulture\/?page_id=136"},"modified":"2023-06-21T19:06:37","modified_gmt":"2023-06-21T19:06:37","slug":"recettes-a-conserver-et-a-essayer","status":"publish","type":"page","link":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2023\/recettes-a-conserver-et-a-essayer\/","title":{"rendered":"Recettes \u00e0 conserver et \u00e0 essayer!"},"content":{"rendered":"\t\t
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T\u00eates de champignon fourr\u00e9es aux moules<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tVoici une pr\u00e9paration pleine d’\u00e9l\u00e9gance, mais rapide et facile \u00e0 r\u00e9aliser. Pr\u00e9parez les moules selon la recette ou bien saupoudrez-les de fromage parmesan juste avant de les mettre au four.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • 12 moules cuites et extraites de leur coquille\u00a0<\/span><\/li>
  • 1 cuiller\u00e9e \u00e0 soupe (15 ml) de beurre fondu<\/li>
  • 2 cuiller\u00e9es \u00e0 soupe (25 ml) de jus de citron\u00a0<\/li>
  • 1\/8 de cuiller\u00e9e \u00e0 caf\u00e9 (0,5 ml) de sel<\/li>
  • 12 grandes t\u00eates de champignon\u00a0 \u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • Pr\u00e9chauffez le four \u00e0 450 degr\u00e9s F (230 degr\u00e9s C).\u00a0<\/span><\/li>
    • Plongez les moules dans un m\u00e9lange de beurre fondu, de jus de citron et de sel.\u00a0<\/li>
    • Placez une moule dans chaque t\u00eate de champignon.\u00a0<\/li>
    • Placez les champignons ainsi d\u00e9cor\u00e9s sur un moule l\u00e9g\u00e8rement graiss\u00e9.\u00a0<\/li>
    • Versez le restant du m\u00e9lange de beurre et de jus de citron sur les moules et les t\u00eates de champignon.\u00a0<\/li>
    • Faites cuire pendant 10 minutes dans le four pr\u00e9chauff\u00e9. Servez tr\u00e8s chaud.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Source\u00a0:www.tourismpei.com<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Linguine Alfredo aux fruits de mer<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Ingr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • 200 g de linguines\u00a0<\/li>
      • 1 c. \u00e0 table de beurre\u00a0<\/li>
      • 1\/2 oignon hach\u00e9 finement\u00a0<\/li>
      • 2 c. \u00e0 th\u00e9 d\u2019ail \u00e9minc\u00e9\u00a0<\/li>
      • 1 paquet de Duo (crevettes et p\u00e9toncles) d\u00e9gel\u00e9\u00a0<\/li>
      • 1\/2 tasse de cr\u00e8me \u00e0 cuisson 35%\u00a0<\/li>
      • Sel et poivre\u00a0<\/li>
      • 1 c. \u00e0 soupe de parmesan<\/li>
      • 2 c. \u00e0 soupe de persil frais<\/li>
      • 1 citron\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • Cuire les p\u00e2tes selon les instructions pour qu\u2019elles soient\u00a0<\/li>
        • al dente, puis \u00e9goutter et r\u00e9server.<\/li>
        • Faites fondre le beurre dans\u00a0<\/li>
        • une grande casserole, ajoutez l\u2019oignon et l\u2019ail.<\/li>
        • Laisser ramollir 2 \u00e0 3 minutes puis ajouter le duo de crevettes et p\u00e9toncles et cuire 1 minute.<\/li>
        • Poursuivre la cuisson en ajoutant la cr\u00e8me et cuire \u00e0 feu moyen-doux jusqu\u2019\u00e0 \u00e9paississement.<\/li>
        • Pour finir, ajoutez le persil, le parmesan, puis salez et poivrez.<\/li>
        • Au moment de s\u2019habiller, mettez les p\u00e2tes, versez la sauce et saupoudrez de parmesan et mettez un filet de jus de citron.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Source : https:\/\/fdmq.ca<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Truite \u00e0 la toscane<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          \n\t\t\t\t\t\t\t\t\tVoici une pr\u00e9paration pleine d’\u00e9l\u00e9gance, mais rapide et facile \u00e0 r\u00e9aliser. Pr\u00e9parez les moules selon la recette ou bien saupoudrez-les de fromage parmesan juste avant de les mettre au four.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Ingr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          • 1 c. \u00e0 soupe d\u2019 huile d\u2019olive\u00a0<\/li>
          • 1 paquet (300g) de truite de Fruits de mer du Qu\u00e9bec<\/li>
          • 1 c. \u00e0 soupe d\u2019 huile d\u2019olive\u00a0<\/li>
          • 1 oignon blanc hach\u00e9<\/li>
          • 2 gousses d\u2019ail hach\u00e9e<\/li>
          • 156 g de b\u00e9b\u00e9s \u00e9pinards\u00a0<\/li>
          • 3\/4 tasse de tomates cerise<\/li>
          • 1 1\/2 tasse de cr\u00e8me 15% m.g. \u00e0 cuisson\u00a0<\/li>
          • 1\/2 tasse de parmesan l\u00e9ger r\u00e2p\u00e9<\/li>
          • sel et poivre au go\u00fbt\u00a0\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            • Dans une po\u00eale antiadh\u00e9sive, faire dorer les pav\u00e9s de truite dans l\u2019huile d\u2019olive 3 minutes de chaque c\u00f4t\u00e9 ou jusqu\u2019\u00e0 ce qu\u2019il soit cuit \u00e0 votre go\u00fbt.\u00a0<\/li>
            • R\u00e9server dans une assiette.<\/li>
            • Dans la m\u00eame po\u00eale, verser l\u2019huile d\u2019olive et y faire revenir l\u2019oignon jusqu\u2019\u00e0 ce qu\u2019il soit translucide.\u00a0<\/li>
            • Ajouter l\u2019ail, les \u00e9pinards et les tomates. Poursuivre la cuisson 2 minutes.\u00a0<\/li>
            • Y ajouter la cr\u00e8me, le fromage, le sel et le poivre.\u00a0<\/li>
            • Porter \u00e0 \u00e9bullition et laisser mijoter 2 \u00e0 3 minutes.\u00a0<\/li>
            • D\u00e9poser vos pav\u00e9s de truite sur la sauce, les napper de sauce et servir.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              Source :www.tourismpei.com<\/i>
              <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

              T\u00eates de champignon fourr\u00e9es aux moules Voici une pr\u00e9paration pleine d’\u00e9l\u00e9gance, mais rapide et facile \u00e0 r\u00e9aliser. Pr\u00e9parez les moules selon la recette ou bien saupoudrez-les de fromage parmesan juste avant de les mettre au four. Ingr\u00e9dients 12 moules cuites et extraites de leur coquille\u00a0 1 cuiller\u00e9e \u00e0 soupe (15 ml) de beurre fondu 2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":18,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"page-categories":[],"class_list":["post-136","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2023\/wp-json\/wp\/v2\/pages\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2023\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2023\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2023\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2023\/wp-json\/wp\/v2\/comments?post=136"}],"version-history":[{"count":383,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2023\/wp-json\/wp\/v2\/pages\/136\/revisions"}],"predecessor-version":[{"id":7868,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2023\/wp-json\/wp\/v2\/pages\/136\/revisions\/7868"}],"wp:attachment":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2023\/wp-json\/wp\/v2\/media?parent=136"}],"wp:term":[{"taxonomy":"page-categories","embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2023\/wp-json\/wp\/v2\/page-categories?post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}