{"id":5784,"date":"2018-07-09T12:16:00","date_gmt":"2018-07-09T12:16:00","guid":{"rendered":"https:\/\/www.in-magazines.com\/magazine\/?p=5784"},"modified":"2021-08-09T12:33:32","modified_gmt":"2021-08-09T12:33:32","slug":"pimientos-del-piquillo","status":"publish","type":"post","link":"https:\/\/www.in-magazines.com\/magazine\/sommaire\/inantipolis-3\/pimientos-del-piquillo\/","title":{"rendered":"Pimientos Del Piquillo"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Pimientos Del Piquillo farcis de tourteaux, langoustines, courgettes fleurs, citrons de Vence confits et olives de Nice<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Recette<\/h2>\n\n\n\n<p>Pocher les tourteaux dans un bouillon aromatique pendant 12 minutes. Monder les 3 tomates, les rafraichir dans l\u2019eau glac\u00e9e et les \u00e9plucher. Eplucher et ciseler les 2 \u00e9chalotes, hacher les herbes aromatiques. Eplucher \u00e0 l\u2019aide d\u2019un \u00e9conome un citron, blanchir 3 fois les \u00e9corces. Emincer, tr\u00e8s finement en julienne, les \u00e9corces et les confire dans de l\u2019eau tr\u00e8s peu sucr\u00e9e pendant 20 minutes. Ep\u00e9piner les tomates et les couper en petits d\u00e9s. D\u00e9cortiquer les langoustines, puis faire revenir les carcasses et les t\u00eates \u00e0 l\u2019huile d\u2019olive. Rajouter une cuill\u00e8re \u00e0 soupe de d\u00e9s de tomates, d\u00e9glacer avec 2 cl de vin blanc, mouiller avec 5 cl d\u2019eau, laisser cuire \u00e0 fr\u00e9missement pendant 10 minutes. Filtrer ce jus de carapace. R\u00f4tir les 8 queues de langoustine dans une po\u00eale avec de l\u2019huile d\u2019olive chaude, assaisonner de poivre et de piment d\u2019Espelette. D\u00e9cortiquer les tourteaux pour r\u00e9cup\u00e9rer toute la chair. Couper les courgettes fleurs en petits d\u00e9s, les faire revenir \u00e0 l\u2019huile d\u2019olive, rajouter une cuill\u00e8re \u00e0 soupe de d\u00e9s de tomates et d\u2019herbes hach\u00e9es. D\u00e9noyauter 10 olives de Nice. Les concasser. Couper 4 queues de langoustines en petits d\u00e9s.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration de la farce<\/h2>\n\n\n\n<p>M\u00e9langer dans un saladier la chair de tourteau, la brunoise de courgette, l\u2019olive hach\u00e9e, les d\u00e9s de langoustine et 1 cuill\u00e8re \u00e0 caf\u00e9 de zeste de citron confit. Rectifier l\u2019assaisonnement avec piment d\u2019Espelette, sel et d\u00e9s de tomates. Bien m\u00e9langer. Confectionner une vinaigrette avec 2 cuill\u00e8res \u00e0 soupe de jus de langoustine, 2 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive et une 1 pinc\u00e9e de brunoise d\u2019olive. Laisser refroidir votre pr\u00e9paration 2 heures au r\u00e9frig\u00e9rateur.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Montage<\/h2>\n\n\n\n<p>Farcir les piquillos (3 par personne), poser sur une jolie assiette, d\u00e9corer avec des olives de Nice, des d\u00e9s de tomates et des herbes hach\u00e9es. D\u00e9guster bien frais sur une terrasse avec un vin de Provence.<\/p>\n\n\n<a href=\"#\" class=\"_3d-flip-book  fb3d-link-lightbox-mode\" data-id=\"5786\" data-mode=\"link-lightbox\" data-title=\"false\" data-template=\"short-white-book-view\" data-lightbox=\"dark\" data-urlparam=\"fb3d-page\" data-page-n=\"0\" data-pdf=\"\" data-tax=\"null\" data-thumbnail=\"\" data-cols=\"3\" data-query=\"\"><img decoding=\"async\" src=\"http:\/\/www.in-magazines.com\/magazine\/wp-content\/uploads\/2021\/05\/btn.jpg\"><br \/>\n<\/a>\n","protected":false},"excerpt":{"rendered":"<p>Pimientos Del Piquillo farcis de tourteaux, langoustines, courgettes fleurs, citrons de Vence confits et olives de Nice Recette Pocher les tourteaux dans un bouillon aromatique pendant 12 minutes. Monder les 3 tomates, les rafraichir dans l&rsquo;eau glac&eacute;e et les &eacute;plucher. Eplucher et ciseler les 2 &eacute;chalotes, hacher les herbes aromatiques. Eplucher &agrave; l&rsquo;aide d&rsquo;un &eacute;conome&hellip; <a class=\"more-link\" href=\"https:\/\/www.in-magazines.com\/magazine\/sommaire\/inantipolis-3\/pimientos-del-piquillo\/\">Poursuivre la lecture <span class=\"screen-reader-text\">Pimientos Del Piquillo<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":5789,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1370,1361],"tags":[807,936],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v16.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pimientos Del Piquillo - In Magazines<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.in-magazines.com\/magazine\/sommaire\/inantipolis-3\/pimientos-del-piquillo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pimientos Del Piquillo - In Magazines\" \/>\n<meta property=\"og:description\" content=\"Pimientos Del Piquillo farcis de tourteaux, langoustines, courgettes fleurs, citrons de Vence confits et olives de Nice Recette Pocher les tourteaux dans un bouillon aromatique pendant 12 minutes. Monder les 3 tomates, les rafraichir dans l&rsquo;eau glac&eacute;e et les &eacute;plucher. Eplucher et ciseler les 2 &eacute;chalotes, hacher les herbes aromatiques. Eplucher &agrave; l&rsquo;aide d&rsquo;un &eacute;conome&hellip; Poursuivre la lecture Pimientos Del Piquillo\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.in-magazines.com\/magazine\/sommaire\/inantipolis-3\/pimientos-del-piquillo\/\" \/>\n<meta property=\"og:site_name\" content=\"In Magazines\" \/>\n<meta property=\"article:published_time\" content=\"2018-07-09T12:16:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-08-09T12:33:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.in-magazines.com\/magazine\/wp-content\/uploads\/2018\/07\/img30.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"938\" \/>\n\t<meta property=\"og:image:height\" content=\"627\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture est.\">\n\t<meta name=\"twitter:data1\" content=\"2 minutes\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.in-magazines.com\/magazine\/#website\",\"url\":\"https:\/\/www.in-magazines.com\/magazine\/\",\"name\":\"In Magazines\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.in-magazines.com\/magazine\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.in-magazines.com\/magazine\/sommaire\/inantipolis-3\/pimientos-del-piquillo\/#primaryimage\",\"inLanguage\":\"fr-FR\",\"url\":\"https:\/\/www.in-magazines.com\/magazine\/wp-content\/uploads\/2018\/07\/img30.jpg\",\"contentUrl\":\"https:\/\/www.in-magazines.com\/magazine\/wp-content\/uploads\/2018\/07\/img30.jpg\",\"width\":938,\"height\":627},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.in-magazines.com\/magazine\/sommaire\/inantipolis-3\/pimientos-del-piquillo\/#webpage\",\"url\":\"https:\/\/www.in-magazines.com\/magazine\/sommaire\/inantipolis-3\/pimientos-del-piquillo\/\",\"name\":\"Pimientos Del Piquillo - 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