{"id":2322,"date":"2013-01-15T23:59:46","date_gmt":"2013-01-15T22:59:46","guid":{"rendered":"http:\/\/www.amapbiodevant.fr\/blog\/?p=2322"},"modified":"2023-04-12T22:03:25","modified_gmt":"2023-04-12T21:03:25","slug":"spaghetti-aux-choux-de-bruxelles-2","status":"publish","type":"post","link":"https:\/\/www.amapbiodevant.fr\/blog\/recettes\/spaghetti-aux-choux-de-bruxelles-2\/","title":{"rendered":"Spaghetti aux choux de Bruxelles"},"content":{"rendered":"<ul>\n<li>500 g de choux de Bruxelles<\/li>\n<li>400 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>30g de parmesan<\/li>\n<li>une poign\u00e9e de noix de cajou<\/li>\n<li>sel, poivre<\/li>\n<\/ul>\n<p>Faites bouillir deux casseroles d&rsquo;eau.<br \/>\nPr\u00e9parez les choux : enlevez les feuilles ab\u00eem\u00e9es,<br \/>\nFaites-les cuire dans l&rsquo;eau bouillante sal\u00e9e environ 15 min.<br \/>\nPlongez-les spaghettis dans la deuxi\u00e8me casserole.<br \/>\nDans 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.<br \/>\nEgouttez les choux, coupez-les en deux et ajoutez-les \u00e0 la sauce. R\u00e9chauffez sur feu doux.<br \/>\nEgouttez les p\u00e2tes et versez-les dans la sauteuse. M\u00e9langez bien et servez imm\u00e9diatement.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>500 g de choux de Bruxelles 400 g de spaghetti 1 oignon 3 cuill\u00e8res \u00e0 soupe de vin blanc 20 cl de cr\u00e8me fra\u00eeche all\u00e9g\u00e9e 30g de parmesan une poign\u00e9e de noix de cajou sel, poivre Faites bouillir deux casseroles d&rsquo;eau. Pr\u00e9parez les choux : enlevez les feuilles ab\u00eem\u00e9es, Faites-les&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-2322","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\/2322","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=2322"}],"version-history":[{"count":3,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/2322\/revisions"}],"predecessor-version":[{"id":2332,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/2322\/revisions\/2332"}],"wp:attachment":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/media?parent=2322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/categories?post=2322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/tags?post=2322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}