{"id":7555,"date":"2022-09-20T23:03:20","date_gmt":"2022-09-20T21:03:20","guid":{"rendered":"https:\/\/www.mourguesdugres.com\/?p=7555"},"modified":"2022-09-20T23:04:10","modified_gmt":"2022-09-20T21:04:10","slug":"saute-dagneau-au-chocolat","status":"publish","type":"post","link":"https:\/\/www.mourguesdugres.com\/en\/saute-dagneau-au-chocolat","title":{"rendered":"Chocolate Lamb Saut\u00e9"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"7555\" class=\"elementor elementor-7555\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4cdb2dc elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4cdb2dc\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-091ff3a\" data-id=\"091ff3a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e714330 elementor-widget elementor-widget-text-editor\" data-id=\"e714330\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Une recette d\u2019<em>Emmanuel Laporte<\/em>\u00a0pour\u00a0<a href=\"https:\/\/mourguesdugres.local\/terre-de-feu\/\">Terre de Feu<\/a>, Les feuilles libres<\/p><p>Ingredients:<\/p><ul><li>800 g d\u2019\u00e9paule d\u2019agneau<\/li><li>2 shallots<\/li><li>20 g de beurre<\/li><li>2 cuil. \u00e0 soupe d\u2019huile<\/li><li>30 cl de vin rouge cors\u00e9<\/li><li>1 bouquet garni<\/li><li>Sel, poivre.<\/li><\/ul><hr \/><p><u>Pour la sauce :<\/u><\/p><ul><li>2 cuil. \u00e0 caf\u00e9 de cacao<\/li><li>30 g de chocolat noir mi-amer (63 % de cacao).<\/li><\/ul><p><strong>1. Couper<\/strong>\u00a0l\u2019\u00e9paule d\u2019agneau en morceaux de 60 grammes environ.<\/p><p><strong>2. Hacher<\/strong>\u00a0les \u00e9chalotes. R\u00e9server.<\/p><p><strong>3. Mettre<\/strong>\u00a0le beurre et l\u2019huile \u00e0 chauffer dans une cocotte.<\/p><p><strong>4. Faire revenir<\/strong>\u00a0les morceaux de viande dans le m\u00e9lange beurre-huile.<\/p><p><strong>5. Ajouter<\/strong>\u00a0les \u00e9chalotes et mouiller avec le vin.<\/p><p><strong>6. Saler, poivrer<\/strong>\u00a0et ajouter le bouquet garni.<\/p><p><strong>7.<\/strong>\u00a0Couvrir la cocotte et\u00a0<strong>laisser mijoter<\/strong>\u00a050 minutes.<\/p><p><strong>8. Enlever<\/strong>\u00a0les morceaux de viande de la cocotte.<\/p><p><strong>9. Faire r\u00e9duire<\/strong>\u00a0le jus de cuisson, le filtrer, puis le\u00a0<strong>lier<\/strong>\u00a0avec le cacao et le chocolat r\u00e2p\u00e9.<\/p><p><strong>10.<\/strong>\u00a0Bien\u00a0<strong>fouetter<\/strong>\u00a0la sauce, puis la filtrer \u00e0 nouveau.<\/p><p><strong>11. Servir<\/strong>\u00a0les morceaux d\u2019agneau dans des assiettes creuses.<\/p><p><strong>12. Napper<\/strong>\u00a0la viande de sauce et servir aussit\u00f4t.<\/p><p>Astuce : Servez ce saut\u00e9 d\u2019agneau avec du chou rouge confit au vinaigre, ou des marrons, ou encore des d\u00e9s de pomme de terre rissol\u00e9s.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-1d7fbdc\" data-id=\"1d7fbdc\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-674f35e elementor-widget elementor-widget-image\" data-id=\"674f35e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.mourguesdugres.com\/wp-content\/uploads\/2022\/05\/bouteille_tf_ombre.webp\" title=\"\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Une recette d\u2019Emmanuel Laporte\u00a0pour\u00a0Terre de Feu, Les feuilles libres Ingr\u00e9dients : 800 g d\u2019\u00e9paule d\u2019agneau 2 \u00e9chalotes 20 g de beurre 2 cuil. \u00e0 soupe d\u2019huile 30 cl de vin rouge cors\u00e9 1 bouquet garni Sel, poivre. Pour la sauce : 2 cuil. \u00e0 caf\u00e9 de cacao 30 g de chocolat noir mi-amer (63 % [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7504,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[58,61],"tags":[],"class_list":["post-7555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-vin-rouge-recette"],"_links":{"self":[{"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/posts\/7555","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/comments?post=7555"}],"version-history":[{"count":4,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/posts\/7555\/revisions"}],"predecessor-version":[{"id":7559,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/posts\/7555\/revisions\/7559"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/media\/7504"}],"wp:attachment":[{"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/media?parent=7555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/categories?post=7555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/tags?post=7555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}