{"id":2999,"date":"2015-01-27T12:46:20","date_gmt":"2015-01-27T12:46:20","guid":{"rendered":"http:\/\/antoniosotos.com\/?p=2999"},"modified":"2015-01-27T12:46:20","modified_gmt":"2015-01-27T12:46:20","slug":"fabada-2","status":"publish","type":"post","link":"https:\/\/antoniosotos.exploore.es\/fr\/fabada-2\/","title":{"rendered":"Fabada"},"content":{"rendered":"<p><!--:es--><a href=\"http:\/\/antoniosotos.com\/wp-content\/uploads\/2014\/11\/fabada-asturiana-fabada.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2506\" src=\"http:\/\/antoniosotos.com\/wp-content\/uploads\/2014\/11\/fabada-asturiana-fabada-1024x576.jpg\" alt=\"fabada asturiana con azafr\u00e1n\" width=\"750\" height=\"422\" srcset=\"https:\/\/antoniosotos.exploore.es\/wp-content\/uploads\/2014\/11\/fabada-asturiana-fabada-1024x576.jpg 1024w, https:\/\/antoniosotos.exploore.es\/wp-content\/uploads\/2014\/11\/fabada-asturiana-fabada-300x168.jpg 300w, https:\/\/antoniosotos.exploore.es\/wp-content\/uploads\/2014\/11\/fabada-asturiana-fabada.jpg 1920w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/a><strong>Ingr\u00e9dients (Pour 4 ou 6 personnes)<\/strong><\/p>\n<ul>\n<li>750 g de haricots blancs<\/li>\n<li>3 chorizo<\/li>\n<li>2 morcilla<\/li>\n<li>300 g de lacon ( jambon cuit en gros morceaux)<\/li>\n<li>150 g de lard<\/li>\n<li>1 os de jambon<\/li>\n<li>1 morceau d\u2019oreille de porc<\/li>\n<li>1 feuille de laurier<\/li>\n<li>0,15 g de safran SAFFROMAN<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><br \/>\nMettre le soir avant, les haricots blancs \u00e0 tramper dans de l\u2019eau froide. En m\u00eame temps mettre dans de l\u2019eau ti\u00e8de le lacon, l\u2019os de jambon et le morceau d\u2019oreille de porc.<\/p>\n<p>Le jour suivant, mettre dans un r\u00e9cipient en terre cuite les haricots blanc et le reste d\u2019ingr\u00e9dients, couvrir avec de l\u2019eau froide et mettre au feu. Apr\u00e8s la premi\u00e8re \u00e9bullition, \u00e9cumer et laissez cuire lentement en gardant toujour les haricot blancs recouvert d\u2019eau: en cas de besoin ajoutez de l\u2019eau froide en petites quantit\u00e9s de temps en temps.<\/p>\n<p>L\u2019eau froide aide \u00e0 les laisser plus tendre: veillez \u00e0 ce que les haricots blancs n\u2019adh\u00e8rent pas au fond du r\u00e9cipient et que l\u2019\u00e9bullition soit constante. Proche \u00e0 la fin de la cuisson, assaisonner avec mod\u00e9ration car les viandes sont d\u00e9j\u00e0 l\u00e9g\u00e8rement sal\u00e9es. Triturer le safran, le dissoudre dans de l\u2019eau et ajouter au haricots blancs. L\u2019eau de cuisson doit \u00eatre l\u00e9g\u00e8rment \u00e9paisse. Une fois cuits, retirer du feu et laisser reposer quelques minutes.<br \/>\n<!--:--><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (Pour 4 ou 6 personnes) 750 g de haricots blancs 3 chorizo 2 morcilla 300 g de lacon ( jambon cuit en gros morceaux) 150 g de lard 1 os de jambon 1 morceau d\u2019oreille de porc 1 feuille de laurier 0,15 g de safran SAFFROMAN Pr\u00e9paration Mettre le soir avant, les haricots blancs [&hellip;]<!-- AddThis Advanced Settings generic via filter on wp_trim_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":2506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[107,106,92],"class_list":["post-2999","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-fabada-fr","tag-haricots","tag-recettes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - 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