![\"\"\/](\"https:\/\/cache.marieclaire.fr\/data\/photo\/w1000_c17\/cuisine\/i13_ratrap_img1\/49132983.jpg\")
<\/figure><\/div>\n\n\nD\u00e9tails<\/h3>\n\t\t\t\t<\/span>Portions<\/span>4 \u00e0 5 personnes<\/p><\/div>
<\/span>Pr\u00e9paration<\/span>30 minutes<\/p><\/div>
<\/span>Cuisson<\/span>1 heure<\/p><\/div><\/div>\n\t\t\t<\/div>\n\n
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t![\"Imprimer\"\/](\"http:\/\/www.cajou.net\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\")
Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\tIngr\u00e9dients<\/h3>\n\t\t\t\t 1 kg de quasi de veau (beau muscle \u00e0 l’arri\u00e8re du veau avant les pattes arri\u00e8res)<\/em> <\/p><\/li> 2 \u00e0 3 carottes<\/em><\/p><\/li>1 gros oignon ou 2 moyens<\/em> <\/p><\/li>2 \u00e0 3 gousses d\u2019ail <\/p><\/li>
On peut ajouter selon ses go\u00fbts des jeunes pousses d’\u00e9chalote, un peu de c\u00e9leri branche<\/em> <\/p><\/li> 20cl de cr\u00e8me fra\u00eeche<\/em> <\/p><\/li><\/ul>\n\t\t\t<\/div>\n\n\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tImprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\tInstructions<\/h3>\n\t\t\t\t- \u00c9plucher les carottes, c\u00e9leri branche, oignons, ail. Couper les carottes et le c\u00e9leri en lamelles, les oignons en lamelle ou petits morceaux; \u00e9craser l\u2019ail avec presse ail.<\/li>
- Poivrer le quasi et le mettre \u00e0 rissoler dans la sauteuse dans un m\u00e9lange d’huile d’arachide et d’olive ou d’huile d’arachide et de beurre; quand il est bien revenu d’un c\u00f4t\u00e9, le retourner pour qu’il dore de l’autre. L’op\u00e9ration demande quelques minutes. <\/li>
- Ajouter alors carottes, oignons, ail et c\u00e9leri dans la sauteuse (en m\u00eame temps que le quasi ou s’il n’y a pas assez de place, retirer le quasi dor\u00e9 quelques minutes.)<\/li>
- Baisser l’intensit\u00e9 sous la sauteuse afin que les l\u00e9gumes ou condiments suent sans br\u00fbler. Bien les m\u00e9lange, et surveiller. Poivrer et d\u00e9glacer avec un peu de vin blanc (un tiers de verre) ou de vin cuit (je pr\u00e9f\u00e8re le vin blanc). On peut aussi ajouter quelques branches de persil. <\/li>
- Poursuivre doucement la cuisson du quasi et des l\u00e9gumes en les couvrant sans les \u00e9touffer compl\u00e8tement et les surveillant. Saler viande et l\u00e9gumes. Au bout de 15\/20 minutes, le quasi rend bien son jus et imbibe les l\u00e9gumes. Laisser cuire bien doucement en surveillant que cela en s\u00e8che pas. Sinon ajouter un peu d’eau et de vin blanc.
Selon son \u00e9paisseur, le quasi est cuit entre 40 et 50 minutes.<\/li> - Sortir alors le quasi, le d\u00e9couper et le disposer dans le plat de service qu’on laisse au chaud.
Monter un peu le feu sous la sauce, ajouter vin blanc et eau si elle est trop concentr\u00e9e puis m\u00e9langer la cr\u00e8me en faisant fr\u00e9mir l’ensemble. Quand c’est bien m\u00e9lang\u00e9 et parfum\u00e9, verser le tout sur les morceaux de quasi. Servir tout de suite.<\/li><\/ul>\n\t\t\t<\/div>\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Fondant et savoureux !<\/p>\n","protected":false},"author":2,"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-89","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":"
Fondant et savoureux ! D\u00e9tails Portions4 \u00e0 5 personnesPr\u00e9paration30 minutesCuisson1 heure Imprimer Ingr\u00e9dients 1 kg de quasi de veau (beau muscle \u00e0 l’arri\u00e8re du veau avant les pattes arri\u00e8res) 2 \u00e0 3 carottes1 gros oignon ou 2 moyens 2 \u00e0 3 gousses d\u2019ail On peut ajouter selon ses go\u00fbts des jeunes pousses d’\u00e9chalote, un peu de c\u00e9leri branche 20cl de cr\u00e8me fra\u00eeche Imprimer Instructions \u00c9plucher les carottes, c\u00e9leri branche, oignons, ail. Couper les carottes et le c\u00e9leri en lamelles, les oignons en lamelle ou petits morceaux; \u00e9craser l\u2019ail avec presse ail. Poivrer le quasi et le mettre \u00e0 rissoler dans…<\/p>\n","category_list":"Plat principal<\/a>","author_info":{"name":"Catherine","url":"http:\/\/www.cajou.net\/?author=2"},"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":"Fondant et savoureux ! D\u00e9tails Portions4 \u00e0 5 personnesPr\u00e9paration30 minutesCuisson1 heure Imprimer Ingr\u00e9dients 1 kg de quasi de veau (beau muscle \u00e0 l’arri\u00e8re du veau avant les pattes arri\u00e8res) 2 \u00e0 3 carottes1 gros oignon ou 2 moyens 2 \u00e0 3 gousses d\u2019ail On peut ajouter selon ses go\u00fbts des jeunes pousses d’\u00e9chalote, un peu de c\u00e9leri branche 20cl de cr\u00e8me fra\u00eeche Imprimer Instructions \u00c9plucher les carottes, c\u00e9leri branche, oignons, ail. Couper les carottes et le c\u00e9leri en lamelles, les oignons en lamelle ou petits morceaux; \u00e9craser l\u2019ail avec presse ail. Poivrer le quasi et le mettre \u00e0 rissoler dans…<\/p>\n","category_list_v2":"Plat principal<\/a>","author_info_v2":{"name":"Catherine","url":"http:\/\/www.cajou.net\/?author=2"},"comments_num_v2":"0 commentaire","_links":{"self":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/89","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\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89"}],"version-history":[{"count":4,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions"}],"predecessor-version":[{"id":121,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions\/121"}],"wp:attachment":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
4 \u00e0 5 personnes<\/p><\/div>
30 minutes<\/p><\/div>
1 heure<\/p><\/div><\/div>\n\t\t\t<\/div>\n\n
Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\tIngr\u00e9dients<\/h3>\n\t\t\t\t 1 kg de quasi de veau (beau muscle \u00e0 l’arri\u00e8re du veau avant les pattes arri\u00e8res)<\/em> <\/p><\/li> 2 \u00e0 3 carottes<\/em><\/p><\/li>1 gros oignon ou 2 moyens<\/em> <\/p><\/li>2 \u00e0 3 gousses d\u2019ail <\/p><\/li>
On peut ajouter selon ses go\u00fbts des jeunes pousses d’\u00e9chalote, un peu de c\u00e9leri branche<\/em> <\/p><\/li> 20cl de cr\u00e8me fra\u00eeche<\/em> <\/p><\/li><\/ul>\n\t\t\t<\/div>\n\n\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tImprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\tInstructions<\/h3>\n\t\t\t\t- \u00c9plucher les carottes, c\u00e9leri branche, oignons, ail. Couper les carottes et le c\u00e9leri en lamelles, les oignons en lamelle ou petits morceaux; \u00e9craser l\u2019ail avec presse ail.<\/li>
- Poivrer le quasi et le mettre \u00e0 rissoler dans la sauteuse dans un m\u00e9lange d’huile d’arachide et d’olive ou d’huile d’arachide et de beurre; quand il est bien revenu d’un c\u00f4t\u00e9, le retourner pour qu’il dore de l’autre. L’op\u00e9ration demande quelques minutes. <\/li>
- Ajouter alors carottes, oignons, ail et c\u00e9leri dans la sauteuse (en m\u00eame temps que le quasi ou s’il n’y a pas assez de place, retirer le quasi dor\u00e9 quelques minutes.)<\/li>
- Baisser l’intensit\u00e9 sous la sauteuse afin que les l\u00e9gumes ou condiments suent sans br\u00fbler. Bien les m\u00e9lange, et surveiller. Poivrer et d\u00e9glacer avec un peu de vin blanc (un tiers de verre) ou de vin cuit (je pr\u00e9f\u00e8re le vin blanc). On peut aussi ajouter quelques branches de persil. <\/li>
- Poursuivre doucement la cuisson du quasi et des l\u00e9gumes en les couvrant sans les \u00e9touffer compl\u00e8tement et les surveillant. Saler viande et l\u00e9gumes. Au bout de 15\/20 minutes, le quasi rend bien son jus et imbibe les l\u00e9gumes. Laisser cuire bien doucement en surveillant que cela en s\u00e8che pas. Sinon ajouter un peu d’eau et de vin blanc.
Selon son \u00e9paisseur, le quasi est cuit entre 40 et 50 minutes.<\/li> - Sortir alors le quasi, le d\u00e9couper et le disposer dans le plat de service qu’on laisse au chaud.
Monter un peu le feu sous la sauce, ajouter vin blanc et eau si elle est trop concentr\u00e9e puis m\u00e9langer la cr\u00e8me en faisant fr\u00e9mir l’ensemble. Quand c’est bien m\u00e9lang\u00e9 et parfum\u00e9, verser le tout sur les morceaux de quasi. Servir tout de suite.<\/li><\/ul>\n\t\t\t<\/div>\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Fondant et savoureux !<\/p>\n","protected":false},"author":2,"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-89","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":"
Fondant et savoureux ! D\u00e9tails Portions4 \u00e0 5 personnesPr\u00e9paration30 minutesCuisson1 heure Imprimer Ingr\u00e9dients 1 kg de quasi de veau (beau muscle \u00e0 l’arri\u00e8re du veau avant les pattes arri\u00e8res) 2 \u00e0 3 carottes1 gros oignon ou 2 moyens 2 \u00e0 3 gousses d\u2019ail On peut ajouter selon ses go\u00fbts des jeunes pousses d’\u00e9chalote, un peu de c\u00e9leri branche 20cl de cr\u00e8me fra\u00eeche Imprimer Instructions \u00c9plucher les carottes, c\u00e9leri branche, oignons, ail. Couper les carottes et le c\u00e9leri en lamelles, les oignons en lamelle ou petits morceaux; \u00e9craser l\u2019ail avec presse ail. Poivrer le quasi et le mettre \u00e0 rissoler dans…<\/p>\n","category_list":"Plat principal<\/a>","author_info":{"name":"Catherine","url":"http:\/\/www.cajou.net\/?author=2"},"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":"Fondant et savoureux ! D\u00e9tails Portions4 \u00e0 5 personnesPr\u00e9paration30 minutesCuisson1 heure Imprimer Ingr\u00e9dients 1 kg de quasi de veau (beau muscle \u00e0 l’arri\u00e8re du veau avant les pattes arri\u00e8res) 2 \u00e0 3 carottes1 gros oignon ou 2 moyens 2 \u00e0 3 gousses d\u2019ail On peut ajouter selon ses go\u00fbts des jeunes pousses d’\u00e9chalote, un peu de c\u00e9leri branche 20cl de cr\u00e8me fra\u00eeche Imprimer Instructions \u00c9plucher les carottes, c\u00e9leri branche, oignons, ail. Couper les carottes et le c\u00e9leri en lamelles, les oignons en lamelle ou petits morceaux; \u00e9craser l\u2019ail avec presse ail. Poivrer le quasi et le mettre \u00e0 rissoler dans…<\/p>\n","category_list_v2":"Plat principal<\/a>","author_info_v2":{"name":"Catherine","url":"http:\/\/www.cajou.net\/?author=2"},"comments_num_v2":"0 commentaire","_links":{"self":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/89","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\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89"}],"version-history":[{"count":4,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions"}],"predecessor-version":[{"id":121,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions\/121"}],"wp:attachment":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 kg de quasi de veau (beau muscle \u00e0 l’arri\u00e8re du veau avant les pattes arri\u00e8res)<\/em> <\/p><\/li> 2 \u00e0 3 carottes<\/em><\/p><\/li> 1 gros oignon ou 2 moyens<\/em> <\/p><\/li> 2 \u00e0 3 gousses d\u2019ail <\/p><\/li> On peut ajouter selon ses go\u00fbts des jeunes pousses d’\u00e9chalote, un peu de c\u00e9leri branche<\/em> <\/p><\/li> 20cl de cr\u00e8me fra\u00eeche<\/em> <\/p><\/li><\/ul>\n\t\t\t<\/div>\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Fondant et savoureux !<\/p>\n","protected":false},"author":2,"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-89","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":" Fondant et savoureux ! D\u00e9tails Portions4 \u00e0 5 personnesPr\u00e9paration30 minutesCuisson1 heure Imprimer Ingr\u00e9dients 1 kg de quasi de veau (beau muscle \u00e0 l’arri\u00e8re du veau avant les pattes arri\u00e8res) 2 \u00e0 3 carottes1 gros oignon ou 2 moyens 2 \u00e0 3 gousses d\u2019ail On peut ajouter selon ses go\u00fbts des jeunes pousses d’\u00e9chalote, un peu de c\u00e9leri branche 20cl de cr\u00e8me fra\u00eeche Imprimer Instructions \u00c9plucher les carottes, c\u00e9leri branche, oignons, ail. Couper les carottes et le c\u00e9leri en lamelles, les oignons en lamelle ou petits morceaux; \u00e9craser l\u2019ail avec presse ail. Poivrer le quasi et le mettre \u00e0 rissoler dans…<\/p>\n","category_list":"Plat principal<\/a>","author_info":{"name":"Catherine","url":"http:\/\/www.cajou.net\/?author=2"},"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":" Fondant et savoureux ! D\u00e9tails Portions4 \u00e0 5 personnesPr\u00e9paration30 minutesCuisson1 heure Imprimer Ingr\u00e9dients 1 kg de quasi de veau (beau muscle \u00e0 l’arri\u00e8re du veau avant les pattes arri\u00e8res) 2 \u00e0 3 carottes1 gros oignon ou 2 moyens 2 \u00e0 3 gousses d\u2019ail On peut ajouter selon ses go\u00fbts des jeunes pousses d’\u00e9chalote, un peu de c\u00e9leri branche 20cl de cr\u00e8me fra\u00eeche Imprimer Instructions \u00c9plucher les carottes, c\u00e9leri branche, oignons, ail. Couper les carottes et le c\u00e9leri en lamelles, les oignons en lamelle ou petits morceaux; \u00e9craser l\u2019ail avec presse ail. Poivrer le quasi et le mettre \u00e0 rissoler dans…<\/p>\n","category_list_v2":"Plat principal<\/a>","author_info_v2":{"name":"Catherine","url":"http:\/\/www.cajou.net\/?author=2"},"comments_num_v2":"0 commentaire","_links":{"self":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/89","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\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89"}],"version-history":[{"count":4,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions"}],"predecessor-version":[{"id":121,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions\/121"}],"wp:attachment":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\tInstructions<\/h3>\n\t\t\t\t
Selon son \u00e9paisseur, le quasi est cuit entre 40 et 50 minutes.<\/li>
Monter un peu le feu sous la sauce, ajouter vin blanc et eau si elle est trop concentr\u00e9e puis m\u00e9langer la cr\u00e8me en faisant fr\u00e9mir l’ensemble. Quand c’est bien m\u00e9lang\u00e9 et parfum\u00e9, verser le tout sur les morceaux de quasi. Servir tout de suite.<\/li><\/ul>\n\t\t\t<\/div>\n\n\n