{"id":90,"date":"2012-02-12T13:18:11","date_gmt":"2012-02-12T13:18:11","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=90"},"modified":"2012-02-12T13:18:11","modified_gmt":"2012-02-12T13:18:11","slug":"la-pissaladiere","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/la-pissaladiere\/","title":{"rendered":"Pissaladi\u00e8re"},"content":{"rendered":"<p>Recette de Jeannine Berenger.<\/p>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients:<\/h2>\n<ul>\n<li>250 g de farine<\/li>\n<li>2 sachets de levure boulang\u00e8re<\/li>\n<li>sel et poivre<\/li>\n<li>8 oignons<\/li>\n<li>1 gros tube de cr\u00e8me d&#8217;anchois (ou 2 petits)<\/li>\n<li>olives ni\u00e7oises<\/li>\n<li>huile d&#8217;olive<\/li>\n<li>huile de tournesol<\/li>\n<\/ul>\n<h2>Pr\u00e9paration:<\/h2>\n<p>Pour la p\u00e2te, bien m\u00e9langer la farine, les 2 sachets de levure (\u00e0 d\u00e9layer dans un verre d&#8217;eau ti\u00e8de) et une pinc\u00e9e de sel. Ajouter 1 verre d\u2019eau si n\u00e9cessaire et laisser reposer 1h30 dans une pi\u00e8ce chaude. Quand la pate est lev\u00e9e ajouter 2 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive. Malaxer. Etaler la pate a la main dans un plat \u00e0 tarte garni d\u2019un papier sulfuris\u00e9.<\/p>\n<p>Pour la garniture, faire revenir doucement les oignons dans de l&#8217;huile (1\/2 huile de tournesol, 1\/2 huile d&#8217;olive). Quand ils sont bien blonds, ajouter hors du feu la cr\u00e8me d&#8217;anchois et un peu de poivre. Bien m\u00e9langer. Ajouter cette garniture sur la pate \u00e9tal\u00e9e. Garnir d&#8217;olives ni\u00e7oises. Dans le four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C (approximativement 10 minutes), mette \u00e0 cuire la pissaladi\u00e8re pendant environ 45 minutes. Si les oignons bronzent trop vers la fin couvrir d&#8217;un papier aluminium.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Jeannine Berenger.<\/p>\n","protected":false},"author":1,"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":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[22,10],"tags":[72,61,71,67,73],"class_list":["post-90","post","type-post","status-publish","format-standard","hentry","category-pains","category-francais","tag-anchois","tag-jeannine","tag-oignon","tag-pissaladiere","tag-tarte"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/90","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=90"}],"version-history":[{"count":1,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/90\/revisions"}],"predecessor-version":[{"id":91,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/90\/revisions\/91"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=90"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=90"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}