{"id":667,"date":"2011-11-08T15:52:57","date_gmt":"2011-11-08T14:52:57","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=667"},"modified":"2019-10-19T15:42:36","modified_gmt":"2019-10-19T13:42:36","slug":"lingot-de-foie-gras-au-beraweka-specialite-alsacienne","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/lingot-de-foie-gras-au-beraweka-specialite-alsacienne\/","title":{"rendered":"Lingot de foie gras au Beraweka (sp\u00e9cialit\u00e9 alsacienne)"},"content":{"rendered":"<p class=\"paragraph_style_2\">Ingr\u00e9dients:<\/p>\n<p class=\"paragraph_style_2\">Pour 8 personnes:<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200g de foie gras mi-cuit<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">Graines de pavot<\/p>\n<\/li>\n<\/ul>\n<p>Beraweka :<\/p>\n<ul>\n<li class=\"full-width\">100g de raisins secs(blonds)<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100g d\u2019abricots secs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100g d\u2019amandes b\u00e2tonnets<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100g de figues s\u00e9ch\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">10 cl de Gew\u00fcrtztraminer<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">30g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 potage de vinaigre balsamique<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">eau<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_2\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_6\">Beraweka : la veille, r\u00e9hydrater les fruits secs dans le gewurtztraminer, laisser toute une nuit.<\/p>\n<p class=\"paragraph_style_6\">Le lendemain, les \u00e9goutter et les tailler en fine brunoise (tr\u00e8s petits morceaux), ajouter les amandes en b\u00e2tonnets et faire revenir le tout dans 30g de beurre fondu,<\/p>\n<p class=\"paragraph_style_6\">d\u00e9glacer avec le vinaigre, mouiller avec le Gew\u00fcrtztraminer + de l\u2019eau \u00e0 hauteur des fruits.<\/p>\n<p class=\"paragraph_style_6\">Laisser cuire doucement pendant environ 30 mn puis augmenter le feu jusqu\u2019\u00e0<\/p>\n<p class=\"paragraph_style_6\">ce qu\u2019il n\u2019y ait plus de liquide, remuer sans arr\u00eat pendant cette derni\u00e8re op\u00e9ration<\/p>\n<p class=\"paragraph_style_6\">pour \u00e9viter d\u2019 obtenir un caramel.<\/p>\n<p class=\"paragraph_style_6\">R\u00e9server au frais toute une nuit.<\/p>\n<p class=\"paragraph_style_6\">Couper le foie gras en quatre petits lingots, avec un couteau \u00e0 foie gras(lame tr\u00e8s fine)<\/p>\n<p class=\"paragraph_style_6\">ou un fil \u00e0 couper le beurre, pour obtenir une coupe bien nette,<\/p>\n<p class=\"paragraph_style_6\">rouler chaque petit morceau dans les graines de pavot.<\/p>\n<p class=\"paragraph_style_6\">Sur une assiette poser d\u00e9licatement un lingot puis une quenelle de beraweka,<\/p>\n<p class=\"paragraph_style_6\">ajouter une petite touche de verdure sur la quenelle(basilic,menthe,feuille de m\u00e2che)<\/p>\n<p class=\"paragraph_style_6\">et sur l\u2019assiette quelques larmes de \u00abvelours de vinaigre balsamique\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients: Pour 8 personnes: 200g de foie gras mi-cuit Graines de pavot Beraweka : 100g de raisins secs(blonds) 100g d\u2019abricots secs 100g d\u2019amandes b\u00e2tonnets 100g de figues s\u00e9ch\u00e9es 10 cl&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/lingot-de-foie-gras-au-beraweka-specialite-alsacienne\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-et-aussi"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/667","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=667"}],"version-history":[{"count":3,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/667\/revisions"}],"predecessor-version":[{"id":1500,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/667\/revisions\/1500"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}