{"id":571,"date":"2015-07-21T16:29:37","date_gmt":"2015-07-21T14:29:37","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=571"},"modified":"2019-10-19T15:25:35","modified_gmt":"2019-10-19T13:25:35","slug":"tatin-de-fenouil-au-parmesan","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/tatin-de-fenouil-au-parmesan\/","title":{"rendered":"Tatin de fenouil au parmesan"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 6 personnes<\/p>\n<p class=\"paragraph_style_1\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 rouleau de p\u00e2te feuillet\u00e9e (Herta)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">3 gros bulbes de fenouil (ou 4 moyens)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">2 oignons<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">120g de parmesan r\u00e2p\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">sel-poivre-huile d\u2019olive<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\">Pr\u00e9paration :<\/p>\n<p class=\"paragraph_style_3\">Eplucher le fenouil (couper les feuilles et la base), l\u2019\u00e9mincer<\/p>\n<p class=\"paragraph_style_3\">en rondelles de 1\/2 cm.<\/p>\n<p class=\"paragraph_style_3\">Eplucher les oignons, les \u00e9mincer, comme le fenouil.<\/p>\n<p class=\"paragraph_style_3\">Dans une sauteuse, faire chauffer 2 cuill\u00e8res \u00e0 potage d\u2019huile d\u2019olive,<\/p>\n<p class=\"paragraph_style_3\">y faire fondre le fenouil et les oignons, doucement en remuant souvent pendant 20 \u00e0 30 mn.<\/p>\n<p class=\"paragraph_style_3\">Saler, poivrer.<\/p>\n<p class=\"paragraph_style_3\">Dans un moule \u00e0 manquer huil\u00e9, \u00e9taler une couche de fenouil,<\/p>\n<p class=\"paragraph_style_3\">parsemer de parmesan r\u00e2p\u00e9, puis une couche de fenouil puis<\/p>\n<p class=\"paragraph_style_3\">du parmesan, puis une 3\u00e8me couche fenouil, parmesan.<\/p>\n<p class=\"paragraph_style_3\">Recouvrir avec la plaque de p\u00e2te feuillet\u00e9e, tout autour enfoncer la p\u00e2te<\/p>\n<p class=\"paragraph_style_3\">pour \u00abborder\u00bb le fenouil.<\/p>\n<p class=\"paragraph_style_3\">Enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 210\u00b0 (th7) pendant 30 mn environ.<\/p>\n<p class=\"paragraph_style_3\">La p\u00e2te doit \u00eatre dor\u00e9e, terminer la cuisson sur la sole du four<\/p>\n<p class=\"paragraph_style_3\">pendant 10 mn pour que le desous caram\u00e9lise.<\/p>\n<p class=\"paragraph_style_3\">Retourner le moule sur un plat de service et pr\u00e9senter avec une salade verte ou des crudit\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes Ingr\u00e9dients : 1 rouleau de p\u00e2te feuillet\u00e9e (Herta) 3 gros bulbes de fenouil (ou 4 moyens) 2 oignons 120g de parmesan r\u00e2p\u00e9 sel-poivre-huile d\u2019olive Pr\u00e9paration : Eplucher&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/tatin-de-fenouil-au-parmesan\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":572,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-571","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tartes-tourtes-et-quiches"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/571","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=571"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/571\/revisions"}],"predecessor-version":[{"id":1477,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/571\/revisions\/1477"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/572"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}