{"id":2664,"date":"2022-03-13T18:51:45","date_gmt":"2022-03-13T17:51:45","guid":{"rendered":"http:\/\/www.jepars.ch\/wordpress\/?p=2664"},"modified":"2022-03-15T11:02:54","modified_gmt":"2022-03-15T10:02:54","slug":"le-cassoulet-de-castelnaudary","status":"publish","type":"post","link":"https:\/\/www.jepars.ch\/magazine\/le-cassoulet-de-castelnaudary\/","title":{"rendered":"Le cassoulet de Castelnaudary"},"content":{"rendered":"<p><strong> <span style=\"color: #ff0000\">Pr\u00e9paration<\/span><\/strong><\/p>\n<p>\u2022 Faire tremper les haricots 12 h. Faire tremper l\u2019\u00e9chine et les couennes dans une marmite pendant 12 h.<br \/>\n\u2022 Egoutter, mettre l\u2019\u00e9chine, les couennes et les haricots dans un faitout avec les oignons piqu\u00e9s des clous de girofle, le bouquet garni et 1\/4 de la graisse d\u2019oie.<\/p>\n<blockquote><p><strong>Ingr\u00e9dients<\/strong><\/p>\n<p>1 kg de haricots blancs<br \/>\n500 g d\u2019\u00e9chine de porc<br \/>\n500 g d\u2019\u00e9paule de mouton d\u00e9soss\u00e9e<br \/>\n250 g de couenne<br \/>\n2 carottes<br \/>\n2 oignons<br \/>\n4 clous de girofle<br \/>\n1 bouquet garni<br \/>\n200 g de graisse d\u2019oie<br \/>\n1\/2 t\u00eate d\u2019ail<br \/>\n6 tomates<br \/>\n1\/4 de litre de bouillon (tablette)<br \/>\n2 morceaux de confit d\u2019oie<br \/>\n1 saucisson \u00e0 l\u2019ail \u00e0 cuire<br \/>\n500 g de saucisses de Toulouse<br \/>\n1 poign\u00e9e de chapelure<br \/>\nsel, poivre<\/p><\/blockquote>\n<p>\u2022 Laisser mijoter 1 h 30 \u00e0 feu doux.<br \/>\n\u2022 Faire rissoler l\u2019\u00e9paule de mouton dans le deuxi\u00e8me 1\/4 de la graisse d\u2019oie, laisser presque roussir, saler, poivrer.<br \/>\n\u2022 Ajouter les oignons hach\u00e9s, les gousses d\u2019ail, les tomates pel\u00e9es et \u00e9p\u00e9pin\u00e9es. Mijoter 1 h 30.<br \/>\n\u2022 Apr\u00e8s la cuisson, ajouter dans le faitout le confit d\u2019oie et le saucisson \u00e0 l\u2019ail en l\u2019enfouissant bien. Cuire encore 1 h.<br \/>\n\u2022 Faire rissoler les saucisses de Toulouse coup\u00e9es en morceaux dans 1\/4 de la graisse d\u2019oie jusqu\u2019\u00e0 ce qu\u2019elles soient bien dor\u00e9es.<br \/>\n\u2022 Une fois les cuissons termin\u00e9es, disposer les viandes et les haricots en couches altern\u00e9es dans une cocotte (en terre de pr\u00e9f\u00e9rence).<br \/>\n\u2022 Arroser de bouillon, parsemer de chapelure et du reste de graisse d\u2019oie en petits morceaux. Gratiner 30 mn \u00e0 200\u00b0.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OK<\/p>\n","protected":false},"author":3,"featured_media":9977,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[36,7,58],"tags":[3243,3244,3247,3248,3246,3245],"class_list":["post-2664","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-du-monde","category-europe","category-france-europe","tag-cassoulet","tag-castelnaudary","tag-echine-de-porc","tag-epaule-de-mouton","tag-graisse-doie","tag-saucisse-de-toulouse"],"wps_subtitle":"CUISINE DU MONDE \/ FRANCE","_links":{"self":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/2664","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/comments?post=2664"}],"version-history":[{"count":13,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/2664\/revisions"}],"predecessor-version":[{"id":10307,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/2664\/revisions\/10307"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media\/9977"}],"wp:attachment":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media?parent=2664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/categories?post=2664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/tags?post=2664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}