{"id":599,"date":"2009-09-29T08:41:17","date_gmt":"2009-09-29T07:41:17","guid":{"rendered":"http:\/\/la-volpiliere.com\/blog\/?p=599"},"modified":"2010-02-17T12:09:44","modified_gmt":"2010-02-17T11:09:44","slug":"melange-de-cultures","status":"publish","type":"post","link":"https:\/\/la-volpiliere.com\/blog\/melange-de-cultures\/","title":{"rendered":"M\u00e9lange de cultures"},"content":{"rendered":"<p>De retour de la Foire de la St Michel \u00e0 Meyrueis avec quelques kilos d&rsquo;Oignons Doux des C\u00e9vennes, nous d\u00e9cidons de faire une Pissaladi\u00e8re Ni\u00e7oise.<\/p>\n<p>Commencer par pr\u00e9parer une p\u00e2te \u00e0 pizza :<\/p>\n<ul>\n<li>300g de farine<\/li>\n<li>200g d&rsquo;eau<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n<li>1 pinc\u00e9e de sucre, 1 de sel, de la levure<\/li>\n<\/ul>\n<p>Travailler ce m\u00e9lange au moins 10 mn et mettre au repos. Laisser reposer la p\u00e2te minimum 2 heures.<\/p>\n<p>\u00c9plucher et d\u00e9couper 1,2 kilos d&rsquo;oignons doux.<\/p>\n<p>Faire mijoter les oignons \u00e0 feu doux, ajouter en milieu de cuisson 1\/2 verre de vin blanc, et en fin de cuisson une petite cuill\u00e8re de miel.<\/p>\n<p>Il restera \u00e0 \u00e9taler la p\u00e2te et \u00e0 la garnir avec les oignons, les anchois et les olives noires.<\/p>\n<p>Mettre au four \u00e0 250\u00b0 pendant une 1\/2 heure.<\/p>\n<p>C&rsquo;est d\u00e9licieux !<\/p>\n<p style=\"text-align: center;\">&#8212;  Acc\u00e9der \u00e0 la page <a href=\"http:\/\/la-volpiliere.com\/blog\/chambre-dhotes\/\" target=\"_self\"><strong>Chambres d&rsquo;h\u00f4tes Causse M\u00e9jean<\/strong><\/a> &#8212;<\/p>\n<p><a href=\"http:\/\/la-volpiliere.com\/blog\/wp-content\/uploads\/2009\/09\/pissaladiere.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-601\" title=\"pissaladiere\" src=\"http:\/\/la-volpiliere.com\/blog\/wp-content\/uploads\/2009\/09\/pissaladiere-600x400.jpg\" alt=\"\" width=\"600\" height=\"398\" \/><\/a><\/p>\n<p style=\"text-align: center;\">La plaque de Pissaladi\u00e8re avant \/ apr\u00e8s cuisson<\/p>\n<p><a href=\"http:\/\/la-volpiliere.com\/blog\/wp-content\/uploads\/2009\/09\/pissaladiere-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-602\" title=\"pissaladiere-3\" src=\"http:\/\/la-volpiliere.com\/blog\/wp-content\/uploads\/2009\/09\/pissaladiere-3-600x400.jpg\" alt=\"\" width=\"600\" height=\"400\" srcset=\"https:\/\/la-volpiliere.com\/blog\/wp-content\/uploads\/2009\/09\/pissaladiere-3-600x400.jpg 600w, https:\/\/la-volpiliere.com\/blog\/wp-content\/uploads\/2009\/09\/pissaladiere-3.jpg 1500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>De retour de la Foire de la St Michel \u00e0 Meyrueis avec quelques kilos d&rsquo;Oignons Doux des C\u00e9vennes, nous d\u00e9cidons de faire une Pissaladi\u00e8re Ni\u00e7oise. Commencer par pr\u00e9parer une p\u00e2te \u00e0 pizza : 300g de farine 200g d&rsquo;eau 2 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive 1 pinc\u00e9e de sucre, 1 de sel, de la levure Travailler [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,7,138],"tags":[12,20,87,391,86,33,19,25,11,13,97,28,96,32,15],"class_list":["post-599","post","type-post","status-publish","format-standard","hentry","category-cuisine","category-maison","category-recettes","tag-causse-mejean","tag-cevennes","tag-chambre-dhote","tag-chambre-dhotes","tag-chambres-dhotes","tag-gorges-du-tarn","tag-grands-causses","tag-la-tarente","tag-la-volpiliere","tag-lozere","tag-oignons-doux","tag-photo","tag-pissaladiere","tag-recette","tag-volpiliere"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/la-volpiliere.com\/blog\/wp-json\/wp\/v2\/posts\/599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/la-volpiliere.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/la-volpiliere.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/la-volpiliere.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/la-volpiliere.com\/blog\/wp-json\/wp\/v2\/comments?post=599"}],"version-history":[{"count":9,"href":"https:\/\/la-volpiliere.com\/blog\/wp-json\/wp\/v2\/posts\/599\/revisions"}],"predecessor-version":[{"id":800,"href":"https:\/\/la-volpiliere.com\/blog\/wp-json\/wp\/v2\/posts\/599\/revisions\/800"}],"wp:attachment":[{"href":"https:\/\/la-volpiliere.com\/blog\/wp-json\/wp\/v2\/media?parent=599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/la-volpiliere.com\/blog\/wp-json\/wp\/v2\/categories?post=599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/la-volpiliere.com\/blog\/wp-json\/wp\/v2\/tags?post=599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}