{"id":97,"date":"2012-07-15T16:28:08","date_gmt":"2012-07-15T15:28:08","guid":{"rendered":""},"modified":"2016-01-10T16:47:50","modified_gmt":"2016-01-10T15:47:50","slug":"potiron-a-la-savoyarde","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=97","title":{"rendered":"Potiron \u00e0 la savoyarde"},"content":{"rendered":"<p>A la fin de l&rsquo;automne, les potirons (ou potimarrons) sont \u00e0 point et les caquelons \u00e0 fondue ressortent des placards&#8230; Pourquoi ne pas utiliser le potiron comme caquelon?<!--more--><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>un gros potiron ou potimarron<\/li>\n<li>champignons de Paris \u00e9minc\u00e9s crus<\/li>\n<li>fromage rap\u00e9 : beaufort et comt\u00e9<\/li>\n<li>tranches de pain grill\u00e9<\/li>\n<li>ail<\/li>\n<li>cr\u00e8me fraiche<\/li>\n<li>charcuterie, viande fum\u00e9e au choix<\/li>\n<li>noix de muscade (ou 4 \u00e9pices)<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>ouvrir le potiron en calotte (garder la calotte)<\/li>\n<li>enlever les p\u00e9pins et saler le potiron<\/li>\n<li>remplir le potiron en mettant une premi\u00e8re couche de champignons<\/li>\n<li>mettre une deuxi\u00e8me couche de fromage rap\u00e9<\/li>\n<li>mettre une troisi\u00e8me couche de tranches de pain grill\u00e9 frott\u00e9 \u00e0 l&rsquo;ail<\/li>\n<li>mettre une quatri\u00e8me couche de cr\u00e8me fraiche<\/li>\n<li>ajouter les \u00e9pices au fur et \u00e0 mesure<\/li>\n<li>recommencer jusqu&rsquo;\u00e0 remplir le potiron \u00e0 ras-bord (la calotte doit avoir du mal \u00e0 tenir)<\/li>\n<li>enrouler le potiron avec du papier aluminium (faire 3 tours)<\/li>\n<li>mettre dans un plat au bain marie \u00e0 125\u00b0 pendant 3h au four<\/li>\n<li>une fois cuit, m\u00e9langer le contenu du potiron qui doit ressembler \u00e0 une soupe tr\u00e8s \u00e9paisse<\/li>\n<li>servir avec de la viande fum\u00e9e<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>A la fin de l&rsquo;automne, les potirons (ou potimarrons) sont \u00e0 point et les caquelons \u00e0 fondue ressortent des placards&#8230; Pourquoi ne pas utiliser le potiron comme caquelon? T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":3,"featured_media":205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,1],"tags":[77,74,73,79,75,58,78,76,72],"class_list":["post-97","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","category-plats","tag-ail","tag-beaufort","tag-champignon-de-paris","tag-charcuterie","tag-comte","tag-creme-fraiche","tag-muscade","tag-pain-grille","tag-potiron"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/97","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=97"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/97\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/205"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=97"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=97"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=97"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}