{"id":552,"date":"2019-10-14T23:35:07","date_gmt":"2019-10-14T21:35:07","guid":{"rendered":"https:\/\/gers160.fr\/?p=552"},"modified":"2019-10-25T21:30:43","modified_gmt":"2019-10-25T19:30:43","slug":"croustade-au-lierre-terrestre","status":"publish","type":"post","link":"https:\/\/gers160.fr\/?p=552","title":{"rendered":"Croustade de lierre terrestre"},"content":{"rendered":"\n<p><em>Recette originale de la Mouline de Belin &#8211; Lectoure<br>8 personnes<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li class=\"\">8 \u00e0 9 feuilles de p\u00e2te Filo minimum<\/li><li class=\"\">125 g de beurre demi-sel<\/li><li class=\"\">1 bonne poign\u00e9e de feuilles de lierre terrestre<\/li><li class=\"\">Fleurs de lierre terrestre<\/li><li class=\"\">1 bo\u00eete de champignons de Paris<\/li><\/ul>\n\n\n\n<p>Pour la B\u00e9chamel :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li class=\"\">50 g de beurre<\/li><li class=\"\">1 cuill\u00e8re de soupe bomb\u00e9e de farine<\/li><li class=\"\">100 ml de lait<\/li><li class=\"\">1 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li><li class=\"\">Poivre<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Pr\u00e9parer la sauce B\u00e9chamel \u00e9paisse.<\/li><li>Ajouter les champignons mix\u00e9s grossi\u00e8rement avec leur eau et laisser cuire 3 ou 4 minutes suppl\u00e9mentaires. V\u00e9rifier l\u2019assaisonnement.<\/li><li>Ciseler le lierre terrestre et l\u2019incorporer,&nbsp;hors du feu \u00e0 la pr\u00e9paration B\u00e9chamel.<br><\/li><\/ol>\n\n\n\n<p><em><strong>Mise en place :&nbsp;<\/strong><\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li> Faire fondre le beurre au bain marie.<\/li><li>\u00c9taler les unes apr\u00e8s les autres les p\u00e2tes Filo sur une planche et \u00e0 l\u2019aide d\u2019un pinceau les badigeonner de beurre. Les placer en les croisant dans un moule anti-adh\u00e9sif rond d\u2019environ 30 cm de diam\u00e8tre. Recommencer 6 fois.&nbsp;<\/li><li>\u00c9taler la pr\u00e9paration \u00e0 la B\u00e9chamel sur la 7\u00e9me p\u00e2te<\/li><li>Recouvrir la pr\u00e9paration avec \u00ab&nbsp;les coins&nbsp;\u00bb de p\u00e2te.<\/li><li>Badigeonner de beurre 1 feuille suppl\u00e9mentaire, recto-verso avant de la couper en morceaux&nbsp;et de la chiffonner pour la placer ensuite au centre de la croustade.&nbsp;<\/li><li>Vaporisez l\u00e9g\u00e8rement d\u2019eau pour \u00e9viter que cela ne s\u00e8che \u00e0 la cuisson.&nbsp;<br><\/li><\/ol>\n\n\n\n<p><em><strong>Cuisson<\/strong> :<\/em>&nbsp;<\/p>\n\n\n\n<p>four chaud th 200\u00b0C environ 20-30 min.&nbsp;\u00e0 surveiller car la p\u00e2te filo a tendance \u00e0 tr\u00e8s vite br\u00fbler !&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/gers160.fr\/wp-content\/uploads\/2019\/07\/CROUSTADE LIERRE TERRESTRE.m4v\"><\/video><figcaption>La recette en vid\u00e9o<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Recette originale de la Mouline de Belin &#8211; Lectoure8 personnes 8 \u00e0 9 feuilles de p\u00e2te Filo minimum 125 g de beurre demi-sel 1 bonne poign\u00e9e de feuilles de lierre terrestre Fleurs de lierre terrestre 1 bo\u00eete de champignons de Paris Pour la B\u00e9chamel : 50 g de beurre 1 cuill\u00e8re de soupe bomb\u00e9e de [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":684,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"_links":{"self":[{"href":"https:\/\/gers160.fr\/index.php?rest_route=\/wp\/v2\/posts\/552"}],"collection":[{"href":"https:\/\/gers160.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gers160.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gers160.fr\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/gers160.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=552"}],"version-history":[{"count":8,"href":"https:\/\/gers160.fr\/index.php?rest_route=\/wp\/v2\/posts\/552\/revisions"}],"predecessor-version":[{"id":864,"href":"https:\/\/gers160.fr\/index.php?rest_route=\/wp\/v2\/posts\/552\/revisions\/864"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gers160.fr\/index.php?rest_route=\/wp\/v2\/media\/684"}],"wp:attachment":[{"href":"https:\/\/gers160.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gers160.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gers160.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}