{"id":132,"date":"2016-12-26T17:55:25","date_gmt":"2016-12-26T16:55:25","guid":{"rendered":"http:\/\/www.cajou.net\/?p=132"},"modified":"2019-09-04T10:49:36","modified_gmt":"2019-09-04T08:49:36","slug":"epaule-dagneau-farcie","status":"publish","type":"post","link":"http:\/\/www.cajou.net\/?p=132","title":{"rendered":"\u00c9paule d&#8217;agneau farcie"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/cac.img.pmdstatic.net\/fit\/http.3A.2F.2Fprd2-bone-image.2Es3-website-eu-west-1.2Eamazonaws.2Ecom.2Fcac.2F2018.2F09.2F25.2Fc1079bed-0431-4fce-b0cb-c6961b91fbd8.2Ejpeg\/750x562\/quality\/80\/crop-from\/center\/epaule-d-agneau-farcie-au-cognac.jpeg\" alt=\"\"\/><figcaption>Image \u00e0 remplacer par la vraie \u00e0 la prochaine ex\u00e9cution de la recette&#8230;<\/figcaption><\/figure><\/div>\n\n\n<div id=\"wpzoom-block-details-15675816133358\" class=\"wp-block-wpzoom-recipe-card-block-details col-3 \">\n\t\t\t\t<h3 class=\"details-title\">D\u00e9tails<\/h3>\n\t\t\t\t<div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\"><\/span><span class=\"detail-item-label\">Portions<\/span><p class=\"detail-item-value\">5 personnes <\/p><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon foodicons foodicons-barbacue-utensils\"><\/span><span class=\"detail-item-label\">Pr\u00e9paration<\/span><p class=\"detail-item-value\">1 heure<\/p><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon oldicon oldicon-cook\"><\/span><span class=\"detail-item-label\">Cuisson<\/span><p class=\"detail-item-value\">1-2 heures<\/p><\/div><\/div>\n\t\t\t<\/div>\n\n<div id=\"wpzoom-block-ingredients-15675816133499\" class=\"wp-block-wpzoom-recipe-card-block-ingredients\">\n\t\t\t\t<div class=\"wpzoom-recipe-card-print-link hidden\">\n\t\t\t\t\t<a class=\"btn-print-link no-print\" href=\"#wpzoom-block-ingredients-15675816133499\" title=\"Imprimer les ingr\u00e9dients...\" data-recipe-id=\"132\">\n\t\t\t\t\t\t<img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/www.cajou.net\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\" alt=\"Imprimer\"\/>Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<h3 class=\"ingredients-title\">Ingr\u00e9dients<\/h3>\n\t\t\t\t<ul class=\"ingredients-list\"><li id=\"ingredient-item-156751963237310\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 \u00e9paule d&#8217;agneau d\u00e9soss\u00e9e (demander les parures et les os au Boucher)<\/p><\/li><li class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">Pour la farce :<\/strong><\/li><li id=\"ingredient-item-156751963237311\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">3 filets d&#8217;anchois au sel<\/p><\/li><li id=\"ingredient-item-156751963237312\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">4 p\u00e9tales de tomates confites<\/p><\/li><li id=\"ingredient-item-156751963237313\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 gousse d&#8217;ail<\/p><\/li><li id=\"ingredient-item-156758171335412\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">6 olives noires rinc\u00e9es<\/p><\/li><li id=\"ingredient-item-156758172437113\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Zestes d&#8217;une demi Orange et d&#8217;un demi citron<\/p><\/li><li id=\"ingredient-item-156758174187914\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">6 ou 7 feuilles de basilic<\/p><\/li><li id=\"ingredient-item-156758175164515\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Une poign\u00e9e de persil <\/p><\/li><li id=\"ingredient-item-156758176176516\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Une poign\u00e9e de mie de pain<\/p><\/li><li id=\"ingredient-item-156758177241617\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">2 cuill\u00e8res \u00e0 soupe de pignons<\/p><\/li><li id=\"ingredient-item-156758179121518\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Huile d&#8217;olive <\/p><\/li><li class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\"> Pour le jus de viande :<\/strong><\/li><li id=\"ingredient-item-156758183633021\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 oignon<\/p><\/li><li id=\"ingredient-item-156758184679122\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 carotte<\/p><\/li><li id=\"ingredient-item-156758185509623\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 gousse d&#8217;ail<\/p><\/li><li id=\"ingredient-item-156758186455224\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">15g de beurre<\/p><\/li><li id=\"ingredient-item-156758187660525\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Huile d&#8217;olive<\/p><\/li><li id=\"ingredient-item-156758188847626\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Environ 30cl de bouillon de l\u00e9gumes<\/p><\/li><li class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">Pour l&#8217;\u00e9paule :<\/strong><\/li><li id=\"ingredient-item-156758190807228\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Huile d&#8217;olive <\/p><\/li><li id=\"ingredient-item-156758191953529\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Sel, poivre<\/p><\/li><li id=\"ingredient-item-156758192549230\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Fleur de thym<\/p><\/li><\/ul>\n\t\t\t<\/div>\n\n<div id=\"wpzoom-block-directions-156758161336110\" class=\"wp-block-wpzoom-recipe-card-block-directions\">\n\t\t\t\t<div class=\"wpzoom-recipe-card-print-link hidden\">\n\t\t\t\t\t<a class=\"btn-print-link no-print\" href=\"#wpzoom-block-directions-156758161336110\" title=\"Imprimer les instructions\u2026\" data-recipe-id=\"132\">\n\t\t\t\t\t\t<img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/www.cajou.net\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\" alt=\"Imprimer\"\/>Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<h3 class=\"directions-title\">Instructions<\/h3>\n\t\t\t\t<ul class=\"directions-list\"><li class=\"direction-step\">Mettre \u00e0 dessaler les anchois pendant une heure.<\/li><li class=\"direction-step\">Dans une casserole, mettre un oignon \u00e0 revenir, le faire dorer, puis une carotte coup\u00e9es en des, une gousse d&#8217;ail \u00e9cras\u00e9e, si vous avez un peu  de poireaux, de c\u00e9leri et de fenouil, n&#8217;h\u00e9sitez pas. Ajoutez les parures de l&#8217;\u00e9paule ainsi que les os. Faire revenir un moment, puis mouillez avec un bouillon (d\u00e9shydrat\u00e9 ou bien un vrai bouillon si possible).  Laisser r\u00e9duire pour obtenir un jus de viande assez concentr\u00e9. Cette \u00e9tape de la recette peut se faire \u00e0 l&#8217;avance.<\/li><li class=\"direction-step\">Pr\u00e9parez la farce : pelez et hachez une gousse d&#8217;ail, puis ajoutez les filets d&#8217;anchois que vous aurez s\u00e9ch\u00e9s et coupes grossi\u00e8rement, ainsi que les olives, les tomates, les zestes des 2 agrumes, le basilic et le persil. Concassez grossi\u00e8rement les pignons et les ajouter. Continuez \u00e0 hacher le tout finement au couteau. Prendre un peu de mie de pain, l&#8217;arroser d&#8217;un peu d&#8217;huile d&#8217;olive, et l&#8217;ajouter \u00e0 la farce. Il faut pouvoir amalgamer la farce et qu&#8217;elle se tienne un peu. Ne pas saler,  mais poivrer. <\/li><li class=\"direction-step\">Ouvrir l&#8217;\u00e9paule d&#8217;agneau et y \u00e9taler la farce. Si besoin, ficeler l&#8217;\u00e9paule. La mettre dans un plat allant au four (de pr\u00e9f\u00e9rence en terre si vous avez) que vous aurez huil\u00e9 avec de l&#8217;huile d&#8217;olive. Frotter \u00e9galement l&#8217;\u00e9paule d&#8217;agneau avec de l&#8217;huile d&#8217;olive, la saler avec de la fleur de sel, bien la poivrer, et y mettre de la fleur de thym. Enfourner et laisser cuire comme habituellement \u00e0 votre convenance.<\/li><li class=\"direction-step\">Pendant ce temps, filtrer le jus de viande que vous aurez pr\u00e9par\u00e9 la  veille. Le r\u00e9chauffer. Le faire r\u00e9duire et le vanner avec un morceau de  beurre bien frais.<\/li><li class=\"direction-step\">Quand l&#8217;\u00e9paule est cuite, la sortir du four, la laisser reposer. Pendant ce temps, d\u00e9graisser l\u00e9g\u00e8rement le plat de cuisson, et d\u00e9glacer la sauce en ajoutant le jus de viande que l&#8217;on vient de vanner.<\/li><\/ul>\n\t\t\t<\/div>\n\n\n<p>Cette recette peut se faire \u00e9galement avec un gigot ou une selle d&#8217;agneau. Je vous conseille de servir avec ce plat, un \u00e9cras\u00e9 de fond d&#8217;artichauts ainsi que de petits samoussas de poivrons rouges dont vous trouverez la recette sur ce site.   <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cette recette peut se faire \u00e9galement avec un gigot ou une selle d&#8217;agneau. Je vous conseille de servir avec ce plat, un \u00e9cras\u00e9 de fond d&#8217;artichauts ainsi que de petits samoussas de poivrons rouges dont vous trouverez la recette sur ce site.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-132","post","type-post","status-publish","format-standard","hentry","category-plat_principal"],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","wpzoom-rcb-block-header":"","wpzoom-rcb-block-header-square":"","wpzoom-rcb-block-step-image":"","wpzoom-rcb-structured-data-1_1":"","wpzoom-rcb-structured-data-4_3":"","wpzoom-rcb-structured-data-16_9":""},"post_excerpt_stackable":"<p>Image \u00e0 remplacer par la vraie \u00e0 la prochaine ex\u00e9cution de la recette&#8230; D\u00e9tails Portions5 personnes Pr\u00e9paration1 heureCuisson1-2 heures Imprimer Ingr\u00e9dients 1 \u00e9paule d&#8217;agneau d\u00e9soss\u00e9e (demander les parures et les os au Boucher)Pour la farce :3 filets d&#8217;anchois au sel4 p\u00e9tales de tomates confites1 gousse d&#8217;ail6 olives noires rinc\u00e9esZestes d&#8217;une demi Orange et d&#8217;un demi citron6 ou 7 feuilles de basilicUne poign\u00e9e de persil Une poign\u00e9e de mie de pain2 cuill\u00e8res \u00e0 soupe de pignonsHuile d&#8217;olive Pour le jus de viande :1 oignon1 carotte1 gousse d&#8217;ail15g de beurreHuile d&#8217;oliveEnviron 30cl de bouillon de l\u00e9gumesPour l&#8217;\u00e9paule :Huile d&#8217;olive Sel, poivreFleur de&hellip;<\/p>\n","category_list":"<a href=\"http:\/\/www.cajou.net\/?cat=2\" rel=\"category\">Plat principal<\/a>","author_info":{"name":"Caroline","url":"http:\/\/www.cajou.net\/?author=3"},"comments_num":"0 commentaire","featured_image_urls_v2":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","wpzoom-rcb-block-header":"","wpzoom-rcb-block-header-square":"","wpzoom-rcb-block-step-image":"","wpzoom-rcb-structured-data-1_1":"","wpzoom-rcb-structured-data-4_3":"","wpzoom-rcb-structured-data-16_9":""},"post_excerpt_stackable_v2":"<p>Image \u00e0 remplacer par la vraie \u00e0 la prochaine ex\u00e9cution de la recette&#8230; D\u00e9tails Portions5 personnes Pr\u00e9paration1 heureCuisson1-2 heures Imprimer Ingr\u00e9dients 1 \u00e9paule d&#8217;agneau d\u00e9soss\u00e9e (demander les parures et les os au Boucher)Pour la farce :3 filets d&#8217;anchois au sel4 p\u00e9tales de tomates confites1 gousse d&#8217;ail6 olives noires rinc\u00e9esZestes d&#8217;une demi Orange et d&#8217;un demi citron6 ou 7 feuilles de basilicUne poign\u00e9e de persil Une poign\u00e9e de mie de pain2 cuill\u00e8res \u00e0 soupe de pignonsHuile d&#8217;olive Pour le jus de viande :1 oignon1 carotte1 gousse d&#8217;ail15g de beurreHuile d&#8217;oliveEnviron 30cl de bouillon de l\u00e9gumesPour l&#8217;\u00e9paule :Huile d&#8217;olive Sel, poivreFleur de&hellip;<\/p>\n","category_list_v2":"<a href=\"http:\/\/www.cajou.net\/?cat=2\" rel=\"category\">Plat principal<\/a>","author_info_v2":{"name":"Caroline","url":"http:\/\/www.cajou.net\/?author=3"},"comments_num_v2":"0 commentaire","_links":{"self":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=132"}],"version-history":[{"count":1,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/132\/revisions"}],"predecessor-version":[{"id":133,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/132\/revisions\/133"}],"wp:attachment":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=132"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}