{"id":23838,"date":"2020-07-12T11:38:15","date_gmt":"2020-07-12T11:38:15","guid":{"rendered":"http:\/\/recettes-gourmandes-de-joce.fr\/?page_id=23838"},"modified":"2024-07-01T15:29:28","modified_gmt":"2024-07-01T15:29:28","slug":"blettes-de-couleurs-aux-crevettes-en-petites-cocottes","status":"publish","type":"page","link":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/index\/legumes\/legumes\/blettes-de-couleurs-aux-crevettes-en-petites-cocottes\/","title":{"rendered":"Blettes de couleurs aux crevettes en petites cocottes."},"content":{"rendered":"

Une de mes recettes<\/em><\/span><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/p>\n

Ingr\u00e9dients pour 4 personnes<\/em><\/span><\/span><\/p>\n

\"\" \"\"<\/span><\/p>\n

1 botte de blettes de couleurs (Intermarch\u00e9)<\/span><\/em><\/span><\/span><\/p>\n

4 beaux champignons de Paris<\/span><\/em><\/span><\/span><\/p>\n

1 \u00e9chalote<\/span><\/em><\/span><\/span><\/p>\n

100 g de crevettes roses<\/span><\/em><\/span><\/span><\/p>\n

50 g de gruy\u00e8re r\u00e2p\u00e9<\/span><\/em><\/span><\/span><\/p>\n

2 branches de thym frais<\/span><\/em><\/span><\/span><\/p>\n

1 c \u00e0 c d’\u00e9pices pour poisson (mouclade)<\/span><\/em><\/span><\/span><\/p>\n

1 morceau de beurre pour la cuisson<\/span><\/em><\/span><\/span><\/p>\n

sel et poivre<\/span><\/em><\/span><\/span><\/p>\n

B\u00e9chamel<\/em><\/span><\/p>\n

15 g de farine<\/span><\/em><\/span><\/span><\/p>\n

15 g de beurre<\/span><\/em><\/span><\/span><\/p>\n

150 ml de lait<\/span><\/em><\/span><\/span><\/p>\n

Sel et poivre<\/span><\/em><\/span><\/span><\/p>\n

R\u00e9alisation de la b\u00e9chamel sur ce lien -> B\u00e9chamel <\/a><\/span><\/em><\/span><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/p>\n

Nettoyer les champignons et couper les en morceaux, peler et hacher l’\u00e9chalote. <\/em>Laver les blettes, couper les c\u00f4tes en morceaux, hacher grossi\u00e8rement les feuilles, les mettre dans un faitout avec une c \u00e0 s de gros sel.<\/em><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/p>\n

Ajouter le jus d’un demi citron et couvrir d’eau, cuire \u00e0 petits fr\u00e9missement environ 20\/25 minutes<\/em><\/span>\u00a0<\/em><\/span><\/span>, pendant ce temps, Lorsque les blettes sont cuites (les c\u00f4tes doivent \u00eatre tendres) les \u00e9goutter<\/em>, et les laisser dans la passoire le temps de r\u00e9aliser votre b\u00e9chamel, <\/em><\/span>ajoutez-lui la moiti\u00e9 du gruy\u00e8re r\u00e2p\u00e9, m\u00e9langer.<\/em><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/p>\n

Ajouter les \u00e9pices, m\u00e9langer et r\u00e9server. Mettre du beurre \u00e0 fondre dans une po\u00eale. <\/em><\/span>M<\/em><\/span>ettre les \u00e9chalotes \u00e0 suer.<\/span><\/em><\/span><\/span><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/p>\n

Ajouter les champignons et saler l\u00e9g\u00e8rement. Lorsque les champignons changent de couleur, ajouter les crevettes. <\/span><\/em><\/span><\/span>Ajouter le thym effeuill\u00e9 sans les tiges et m\u00e9langer.<\/em><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/p>\n

Ajouter les blettes, m\u00e9langer et laisser mijoter le temps que le reste de l’eau des blettes s’\u00e9vapore, ajouter ensuite la b\u00e9chamel. <\/em><\/span>M\u00e9langer, saler et poivrer.<\/em><\/span><\/p>\n

\"\" \"\"<\/span><\/p>\n

R\u00e9partir dans des mini cocottes et parsemer de gruy\u00e8re r\u00e2p\u00e9. Enfourner 30 minutes \u00e0 200\u00b0, surveiller la coloration.<\/em><\/span><\/p>\n

Bon app\u00e9tit!<\/em><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/p>\n

\"\"<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Une de mes recettes Ingr\u00e9dients pour 4 personnes 1 botte de blettes de couleurs (Intermarch\u00e9) 4 beaux champignons de Paris 1 \u00e9chalote 100 g de crevettes roses 50 g de gruy\u00e8re r\u00e2p\u00e9 2 branches de thym frais 1 c \u00e0 c d’\u00e9pices pour poisson (mouclade) 1 morceau de beurre pour la cuisson sel et poivre … <\/p>\n

Lire la suite<\/a><\/p>\n","protected":false},"author":2,"featured_media":85905,"parent":945,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-23838","page","type-page","status-publish","has-post-thumbnail","hentry","nodate","item-wrap"],"_links":{"self":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/23838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/comments?post=23838"}],"version-history":[{"count":2,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/23838\/revisions"}],"predecessor-version":[{"id":85906,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/23838\/revisions\/85906"}],"up":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/945"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/media\/85905"}],"wp:attachment":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/media?parent=23838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}