{"id":1724,"date":"2012-10-13T09:59:09","date_gmt":"2012-10-13T08:59:09","guid":{"rendered":"http:\/\/www.amapbiodevant.fr\/blog\/?p=1724"},"modified":"2023-04-12T21:53:18","modified_gmt":"2023-04-12T20:53:18","slug":"gratin-de-brocolis-au-bleu-de-gex","status":"publish","type":"post","link":"https:\/\/www.amapbiodevant.fr\/blog\/recettes\/gratin-de-brocolis-au-bleu-de-gex\/","title":{"rendered":"Gratin Brocolis &#8211; Bleu de Gex"},"content":{"rendered":"<p><strong><span style=\"color: #008080;\">Gratin de Brocolis au Bleu de Gex\u00a0<\/span><\/strong><\/p>\n<p><strong><span style=\"font-family: Calibri; font-size: medium;\">Ingr\u00e9dients<\/span><\/strong><\/p>\n<ul>\n<li><span style=\"font-family: Calibri;\">\u00a030 g de Farine de Bl\u00e9<\/span><\/li>\n<li><span style=\"font-family: Calibri;\">\u00a01 Brocoli<\/span><\/li>\n<li><span style=\"font-family: Calibri;\">\u00a0 B\u00e9chamel<\/span><\/li>\n<li><span style=\"font-family: Calibri;\">\u00a0 30 g de Beurre Demi-sel<\/span><\/li>\n<li><span style=\"font-family: Calibri;\">\u00a0 50 cl de Lait Entier<\/span><\/li>\n<li><span style=\"font-family: Calibri;\">\u00a0 Sel et poivre<\/span><\/li>\n<li><span style=\"font-family: Calibri;\">\u00a0 120 g de Bleu de Gex<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: Calibri; font-size: medium;\">Pr\u00e9paration de la recette<\/span><\/p>\n<p><span style=\"font-family: Calibri;\">\u00a01. Tailler le brocoli en petits bouquets, le passer sous l&rsquo;eau. Le pr\u00e9cuire \u00e0 la vapeur de mani\u00e8re \u00e0 ce qu&rsquo;il soit encore l\u00e9g\u00e8rement croquant.<\/span><\/p>\n<p><span style=\"font-family: Calibri; font-size: medium;\">2. Pour la b\u00e9chamel : d<\/span><span style=\"font-family: Calibri; font-size: medium;\">ans une casserole, faire juste fondre le beurre, y d\u00e9poser la farine, m\u00e9langer \u00e0 l&rsquo;aide d&rsquo;une spatule en bois et cuire 1 \u00e0 2 minute(s) en m\u00e9langeant. Verser progressivement et tout en m\u00e9langeant le lait froid et m\u00e9langer jusqu&rsquo;\u00e0 la reprise de l&rsquo;\u00e9bullition, cuire quelques minutes (la b\u00e9chamel soit \u00e9paissir), assaisonner.<\/span><\/p>\n<p><span style=\"font-family: Calibri;\">\u00a03. D\u00e9couper le bleu en cubes et l&rsquo;ajouter \u00e0 la b\u00e9chamel.<\/span><\/p>\n<p><span style=\"font-family: Calibri;\">\u00a04. Pr\u00e9chauffer le four \u00e0 180\u00b0C (th.6).<\/span><\/p>\n<p><span style=\"font-size: medium;\">\u00a0\u00a0\u00a06. Placer les bouquets de brocolis pr\u00e9cuits dans un plat du four, napper de sauce, enfourner et cuire 10 \u00e0 15 minutes jusqu&rsquo;\u00e0 ce que la surface gratine.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gratin de Brocolis au Bleu de Gex\u00a0 Ingr\u00e9dients \u00a030 g de Farine de Bl\u00e9 \u00a01 Brocoli \u00a0 B\u00e9chamel \u00a0 30 g de Beurre Demi-sel \u00a0 50 cl de Lait Entier \u00a0 Sel et poivre \u00a0 120 g de Bleu de Gex Pr\u00e9paration de la recette \u00a01. Tailler le brocoli en&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":[],"class_list":["post-1724","post","type-post","status-publish","format-standard","hentry","category-recettes","entry","clearfix","no-featured-image"],"_links":{"self":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/1724","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=1724"}],"version-history":[{"count":5,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/1724\/revisions"}],"predecessor-version":[{"id":7533,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/1724\/revisions\/7533"}],"wp:attachment":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/media?parent=1724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/categories?post=1724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/tags?post=1724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}