{"id":1706,"date":"2021-02-26T13:38:34","date_gmt":"2021-02-26T12:38:34","guid":{"rendered":"https:\/\/grainsdselgrainsdimage.fr\/?p=1706"},"modified":"2021-03-06T16:53:22","modified_gmt":"2021-03-06T15:53:22","slug":"aillade-de-veau-au-romarin","status":"publish","type":"post","link":"https:\/\/grainsdselgrainsdimage.fr\/?p=1706","title":{"rendered":"Aillade de veau au romarin"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1706\" class=\"elementor elementor-1706\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-acd782d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"acd782d\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div 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<div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Aillade de veau au romarin<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-recipe_image\"  >\t        <div class=\"zrdn-recipe-image  zrdn-element_recipe_image\">\n            \t    <\/div>\n\t<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-details\"  >\n\n\t<div class=\"zrdn-details-item zrdn-prep-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps de pr\u00e9paration        <\/div>\n        <div class=\"zrdn-value zrdn-element_prep_time\">15 minutes<\/div>\n\t<\/div>\n\n\t<div class=\"zrdn-details-item zrdn-cook-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps de cuisson        <\/div>\n        <div class=\"zrdn-value zrdn-element_cook_time\">1 heure, 30 minutes<\/div>\n\t<\/div>\n\n\n\t<div class=\"zrdn-details-item zrdn-total-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps total        <\/div>\n        <div class=\"zrdn-value zrdn-element_total_time\">1 heure, 45 minutes<\/div>\n\t<\/div>\n\n\n\n\n\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingr\u00e9dients<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>...4 personnes\r<\/li>\n\n            \n            <li>800 \u00e0 900 g de tendron de veau ou de c\u00f4te seconde\r<\/li>\n\n            \n            <li>15 cl d\u2019huile d\u2019olive\r<\/li>\n\n            \n            <li>10 g de beurre\r<\/li>\n\n            \n            <li>1 t\u00eate d'ail enti\u00e8re pel\u00e9e\r<\/li>\n\n            \n            <li>150 g de mie de pain rassis\r<\/li>\n\n            \n            <li>3 dl de vin blanc sec\r<\/li>\n\n            \n            <li>20 cl de bouillon (ou 1 cube)\r<\/li>\n\n            \n            <li>1 citron\r<\/li>\n\n            \n            <li>1 bouquet aromatique (2 branches de thym, 1 branche de romarin li\u00e9es)\r<\/li>\n\n            \n            <li>sel, poivre.<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ol class=\"zrdn-list zrdn-instructions-list numbers  zrdn-element_instructions\">\n\t\t            <li>D\u00e9taillez le tendron en morceaux r\u00e9guliers. \r<\/li>\n\t\t\n\t\t            <li>Faites chauffer l\u2019huile et le beurre dans une cocotte, mettez les morceaux de viande \u00e0 dorer doucement de tous c\u00f4t\u00e9s.\r<\/li>\n\t\t\n\t\t            <li>Hachez grossi\u00e8rement l\u2018ail. Retirez de la cocotte les morceaux de viande, remplacez-les par l'ail et, sans lui laisser le temps de prendre couleur, ajoutez une grosse poign\u00e9e de pain rassis que vous \u00e9miettez au fur et \u00e0 mesure. \r<\/li>\n\t\t\n\t\t            <li>M\u00e9langez le tout vivement puis mouillez sans attendre avec le dcl vin blanc sec et le bouillon.\r<\/li>\n\t\t\n\t\t            <li>Portez \u00e0 \u00e9bullition, remettre la viande, ajoutez le bouquet d\u2019aromates, couvrez et laissez mijoter \u00e0 tout petit feu pendant 1 h 30 au moins. \r<\/li>\n\t\t\n\t\t            <li>Au moment de servir, dressez les morceaux de veau sur un plat,\r<\/li>\n\t\t\n\t\t            <li>Mixer le jus de cuisson, ajoutez le jus d'un citron et une noisette de beurre frais, napper les morceaux de tendron<\/li>\n\t\t<\/ol><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-50\">\n\t<div class=\"zrdn-block-wrap zrdn-copyright\"  >&copy;&nbsp;2026 GabAz\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-50\">\n\t<div class=\"zrdn-block-wrap zrdn-notes\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"Aillade de veau au romarin\",\"image\":[\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Aillade-de-veau-au-romarin-250x250.jpg?v=1619266127\",\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Aillade-de-veau-au-romarin-1080x900.jpg?v=1619266127\",\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Aillade-de-veau-au-romarin-1080x900.jpg?v=1619266127\"],\"recipeIngredient\":[\"...4 personnes\\r\",\"800 \\u00e0 900 g de tendron de veau ou de c\\u00f4te seconde\\r\",\"15 cl d\\u2019huile d\\u2019olive\\r\",\"10 g de beurre\\r\",\"1 t\\u00eate d'ail enti\\u00e8re pel\\u00e9e\\r\",\"150 g de mie de pain rassis\\r\",\"3 dl de vin blanc sec\\r\",\"20 cl de bouillon (ou 1 cube)\\r\",\"1 citron\\r\",\"1 bouquet aromatique (2 branches de thym, 1 branche de romarin li\\u00e9es)\\r\",\"sel, poivre.\"],\"name\":\"Aillade de veau au romarin\",\"recipeCategory\":\"Veau\",\"cookTime\":\"PT1H30M\",\"prepTime\":\"PT0H15M\",\"recipeInstructions\":[\"D\\u00e9taillez le tendron en morceaux r\\u00e9guliers. \\r\",\"Faites chauffer l\\u2019huile et le beurre dans une cocotte, mettez les morceaux de viande \\u00e0 dorer doucement de tous c\\u00f4t\\u00e9s.\\r\",\"Hachez grossi\\u00e8rement l\\u2018ail. 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