{"id":330,"date":"2014-04-01T14:18:15","date_gmt":"2014-04-01T13:18:15","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=330"},"modified":"2014-04-01T14:18:15","modified_gmt":"2014-04-01T13:18:15","slug":"la-olla","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/la-olla\/","title":{"rendered":"Olla"},"content":{"rendered":"<p>Recette de M\u00e9m\u00e9 N\u00e9na.<\/p>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients:<\/h2>\n<ul>\n<li>blettes<\/li>\n<li>navets<\/li>\n<li>pommes de terre<\/li>\n<li>riz<\/li>\n<li>haricots lingots<\/li>\n<li>petit sal\u00e9 (tranche d\u2019environ 3 cm d&#8217;\u00e9paisseur)<\/li>\n<li>plates c\u00f4tes de porc frais (ou \u00e9chine)<\/li>\n<li>1-2 paquets de Spigol (ou safran)<\/li>\n<\/ul>\n<h2>Pr\u00e9paration:<\/h2>\n<p>Pour une Olla pr\u00eate \u00e0 midi:<\/h2>\n<p>Un jour avant, saler le porc frais et le mettre au frigo.<\/p>\n<p>Le soir avant, mettre \u00e0 tremper les haricots lingots dans un grand volume d\u2019eau.<\/p>\n<p>Le matin du grand jour (vers 9h30), mettre les haricots a cuire dans l\u2019eau froide (quantit\u00e9 de haricots: le fond d\u2019une assiette creuse) pendant une bonne heure.<\/p>\n<p>\u00c0 10h30, rincer les haricots, le porc frais sal\u00e9 la veille et le petit sal\u00e9 et mettre tout \u00e7a dans une bonne quantit\u00e9 d\u2019eau froide, puis faire chauffer. Quand l\u2019eau bout, ajouter les blettes et les navets.<\/p>\n<p>\u00c0 11h30 rajouter les pommes de terre, et 5 minutes apr\u00e8s le riz (si c&#8217;est du riz non &#8220;cuisson rapide&#8221;, sinon s\u2019adapter&#8230;) et 1-2 paquets de Spigol.<\/p>\n<p>V\u00e9rifier l\u2019assaisonnement et rajouter sel et poivre si n\u00e9cessaire.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de M\u00e9m\u00e9 N\u00e9na.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Olla","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[10,29],"tags":[50,214,213],"class_list":["post-330","post","type-post","status-publish","format-standard","hentry","category-francais","category-viande","tag-meme","tag-nena","tag-olla"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=330"}],"version-history":[{"count":3,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/330\/revisions"}],"predecessor-version":[{"id":489,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/330\/revisions\/489"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}