{"id":1081,"date":"2012-01-21T12:24:49","date_gmt":"2012-01-21T11:24:49","guid":{"rendered":"http:\/\/www.amapbiodevant.fr\/blog\/?p=1081"},"modified":"2023-04-12T21:38:33","modified_gmt":"2023-04-12T20:38:33","slug":"spaghetti-aux-choux-de-bruxelles","status":"publish","type":"post","link":"https:\/\/www.amapbiodevant.fr\/blog\/recettes\/spaghetti-aux-choux-de-bruxelles\/","title":{"rendered":"Spaghetti aux choux de bruxelles"},"content":{"rendered":"<div>\n<p><span style=\"color: #ff00ff;\"><strong>Spaghetti aux choux de Bruxelles<\/strong><\/span><\/p>\n<ul>\n<li><strong>\u00a0<\/strong>400 g de choux de Bruxelles<\/li>\n<li>300 g de spaghetti<\/li>\n<li>1 oignon<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de vin blanc<\/li>\n<li>20 cl de cr\u00e8me fra\u00eeche all\u00e9g\u00e9e<\/li>\n<li>30 g de parmesan<\/li>\n<li>\u00a0une poign\u00e9e de noix de cajou sel, poivre<\/li>\n<\/ul>\n<p>Faites bouillir deux casseroles d&rsquo;eau.<\/p>\n<p>Pr\u00e9parez les choux : enlevez les feuilles ab\u00eem\u00e9es, enlevez la tige et faites une entaille en croix sur le trognon pour \u00e9viter qu&rsquo;ils se fendent \u00e0 la cuisson.<\/p>\n<p>Faites-les cuire dans l&rsquo;eau bouillante sal\u00e9e environ 15 min.<\/p>\n<p>Plongez-les spaghettis dans la deuxi\u00e8me casserole.<\/p>\n<p>Dans une sauteuse, faites fondre sur feu doux l&rsquo;oignon \u00e9minc\u00e9 finement avec une cuill\u00e8re \u00e0 soupe d&rsquo;huile d&rsquo;olive. Ajoutez le vin blanc, la cr\u00e8me, le parmesan et les noix de cajou. Salez l\u00e9g\u00e8rement et poivrez. Otez du feu.<\/p>\n<p>Egouttez les choux, coupez-les en deux et ajoutez-les \u00e0 la sauce. R\u00e9chauffez sur feu doux.<\/p>\n<p>Egouttez les p\u00e2tes et versez-les dans la sauteuse. M\u00e9langez bien et servez imm\u00e9diatement<\/p>\n<\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Spaghetti aux choux de Bruxelles \u00a0400 g de choux de Bruxelles 300 g de spaghetti 1 oignon 3 cuill\u00e8res \u00e0 soupe de vin blanc 20 cl de cr\u00e8me fra\u00eeche all\u00e9g\u00e9e 30 g de parmesan \u00a0une poign\u00e9e de noix de cajou sel, poivre Faites bouillir deux casseroles d&rsquo;eau. Pr\u00e9parez les choux&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[25],"tags":[35],"class_list":["post-1081","post","type-post","status-publish","format-standard","hentry","category-recettes","tag-chou","entry","clearfix","no-featured-image"],"_links":{"self":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/1081","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/comments?post=1081"}],"version-history":[{"count":4,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/1081\/revisions"}],"predecessor-version":[{"id":7516,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/1081\/revisions\/7516"}],"wp:attachment":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/media?parent=1081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/categories?post=1081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/tags?post=1081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}