{"id":8441,"date":"2021-09-08T21:51:49","date_gmt":"2021-09-08T20:51:49","guid":{"rendered":"http:\/\/www.jepars.ch\/magazine\/?p=8441"},"modified":"2021-09-09T14:29:43","modified_gmt":"2021-09-09T13:29:43","slug":"omelette-aux-truffes-noires-du-quercy","status":"publish","type":"post","link":"https:\/\/www.jepars.ch\/magazine\/omelette-aux-truffes-noires-du-quercy\/","title":{"rendered":"Omelette aux truffes noires du Quercy"},"content":{"rendered":"<p><em>Recette recueillie au march\u00e9 de Lalbenque-Lot <\/em><\/p>\n<p><span style=\"color: #ff0000\">Pr\u00e9paration<\/span><\/p>\n<p>D\u00e9couper la truffe en lamelles: les faire sauter dans une po\u00eale avec une cuiller\u00e9e de graisse chaude. Laisser cuire 3 minutes. Ajouter le verre de mad\u00e8re, le persil hach\u00e9. A nouveau, laisser mijoter 2 minutes. Saler, poivrer, garder au chaud hors du feu. Battre les \u0153ufs dans une jatte. Mettre \u00e0 chauffer une cuiller\u00e9e de graisse dans une autre po\u00eale. Verser les \u0153ufs.<\/p>\n<blockquote><p><strong>Ingr\u00e9dients (pour 4 personnes) <\/strong><br \/>\n\u2022 6 \u0153ufs<br \/>\n\u2022 une belle truffe (50g)<br \/>\n\u2022 un verre de porto ou de mad\u00e8re<br \/>\n\u2022 une cuill\u00e8re \u00e0 caf\u00e9 de persil hach\u00e9<br \/>\n\u2022 2 cuill\u00e8res \u00e0 soupe de graisse de canard ou d\u2019oie<br \/>\n\u2022 sel et poivre en grains moulu<\/p><\/blockquote>\n<p>D\u00e8s qu\u2019ils commencent \u00e0 prendre, repousser vers le centre \u00e0 l\u2019aide d\u2019une fourchette en bois. Lorsque l\u2019omelette est pr\u00eate, la garnir des truffes en r\u00e9servant la sauce. Apr\u00e8s avoir dress\u00e9e l\u2019omelette sur le plat de service chaud, la napper de la sauce l\u00e9g\u00e8rement r\u00e9chauff\u00e9e. Servir aussit\u00f4t.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OK<\/p>\n","protected":false},"author":3,"featured_media":8822,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[36,7,58],"tags":[9535,8824,1503,7688,8823,8826,8825],"class_list":["post-8441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-du-monde","category-europe","category-france-europe","tag-france-europe","tag-lalbenque","tag-lot","tag-marche","tag-omelette","tag-quercy","tag-truffe"],"wps_subtitle":"CUISINE DU MONDE \/ FRANCE","_links":{"self":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/8441","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=8441"}],"version-history":[{"count":15,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/8441\/revisions"}],"predecessor-version":[{"id":19230,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/8441\/revisions\/19230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media\/8822"}],"wp:attachment":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media?parent=8441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/categories?post=8441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/tags?post=8441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}