{"id":159,"date":"2015-09-10T18:10:45","date_gmt":"2015-09-10T16:10:45","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=159"},"modified":"2019-10-19T16:44:17","modified_gmt":"2019-10-19T14:44:17","slug":"epaule-dagneau-ou-porc-boulangere","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/epaule-dagneau-ou-porc-boulangere\/","title":{"rendered":"Epaule d\u2019agneau (ou porc) boulang\u00e8re"},"content":{"rendered":"<p class=\"paragraph_style\">Pour 8 personnes<\/p>\n<p class=\"paragraph_style_1\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">2kg 500 de pommes de terre (charlotte)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1kg d\u2019oignon<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 \u00e9paule d\u2019agneau enti\u00e8re (non d\u00e9soss\u00e9e)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">ou 1kg 500 de palette de porc (\u00e9paule)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">huile arachide ou tournesol<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">sel-poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style\">\u00e9plucher les pommes de terre et les oignons, les couper<\/p>\n<p class=\"paragraph_style\">en rondelles avec un robot \u00e9lectrique ou une mandoline.<\/p>\n<p class=\"paragraph_style\">Ajouter 4 cuill\u00e8res d\u2019huile + sel+ poivre et m\u00e9langer<\/p>\n<p class=\"paragraph_style\">le tout avec les mains.<\/p>\n<p class=\"paragraph_style\">Verser dans un plat allant au four et enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0 pendant 20 mn.<\/p>\n<p class=\"paragraph_style\">M\u00e9langer \u00e0 nouveau les pommes de terre et les oignons et couvrir le plat avec une grille genre volette.<\/p>\n<p class=\"paragraph_style\">Y d\u00e9poser l\u2019\u00e9paule sal\u00e9e, poivr\u00e9e et l\u00e9g\u00e8rement huil\u00e9e, puis enfourner \u00e0 nouveau pour 90 mn.<\/p>\n<p class=\"paragraph_style\">A mi-cuisson, retourner l\u2019\u00e9paule.<\/p>\n<p class=\"paragraph_style\">Si l\u2019on d\u00e9pose l\u2019\u00e9paule directement sur les pommes de terre, elle ne rotira pas.<\/p>\n<p class=\"paragraph_style\">En fin de cuisson, l\u2019\u00e9paule doit \u00eatre bien dor\u00e9e et croustillante.<\/p>\n<p class=\"paragraph_style\">D\u00e9couper l\u2019\u00e9paule en morceaux.<\/p>\n<p class=\"paragraph_style\">Ne cherchez pas \u00e0 faire de belles tranches comme pour un gigot, l\u2019\u00e9paule \u00e9tant plate avec un os, c\u2019est impossible.<\/p>\n<p class=\"paragraph_style\">Servir avec une salade verte.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes Ingr\u00e9dients : 2kg 500 de pommes de terre (charlotte) 1kg d\u2019oignon 1 \u00e9paule d\u2019agneau enti\u00e8re (non d\u00e9soss\u00e9e) ou 1kg 500 de palette de porc (\u00e9paule) huile arachide&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/epaule-dagneau-ou-porc-boulangere\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":160,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-159","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-viandes"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=159"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/159\/revisions"}],"predecessor-version":[{"id":1573,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/159\/revisions\/1573"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/160"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}