{"id":2085,"date":"2021-04-24T18:59:15","date_gmt":"2021-04-24T16:59:15","guid":{"rendered":"https:\/\/grainsdselgrainsdimage.fr\/?p=2085"},"modified":"2021-04-24T19:01:05","modified_gmt":"2021-04-24T17:01:05","slug":"carre-de-veau-citron-et-romarin-papeton-daubergines","status":"publish","type":"post","link":"https:\/\/grainsdselgrainsdimage.fr\/?p=2085","title":{"rendered":"Carr\u00e9 de veau, citron et romarin papeton d\u2019aubergines"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"2085\" class=\"elementor elementor-2085\" 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 class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3a63f3b2\" data-id=\"3a63f3b2\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-18305a63 elementor-widget elementor-widget-shortcode\" data-id=\"18305a63\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"><style>\n    #zrdn-recipe-container {background-color:#ffffff;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #000000;\n                color: #000000;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #000000;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #000000;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#000000;\n            }\n       #zrdn-recipe-container {border-style:initial;}#zrdn-recipe-container a {color:#000000;}#zrdn-recipe-container {border-width:0px;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container {border-radius:0px;}.zrdn-notes-label {display:none;}.zrdn-ingredients-label {display:none;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-51 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Carre\u0301 de veau, citron et romarin, papeton d\u2019aubergines<\/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\">35 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\">45 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, 20 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>Pour 6 personnes\r<\/li>\n\n            \n            <li>1 carr\u00e9 de veau (4\/5 c\u00f4tes )\r<\/li>\n\n            \n            <li>1 branche de romarin, 10 tranches de poitrine fum\u00e9e\r<\/li>\n\n            \n            <li>3 c \u00e0 s d\u2019huile d\u2019olive\r<\/li>\n\n            \n            <li>1 citron, 2 c \u00e0 s de miel\r<\/li>\n\n            \n            <li>1 cube de bouillon, sel, poivre\r<\/li>\n\n            \n            <li>Papeton d\u2019aubergines\r<\/li>\n\n            \n            <li>5 aubergines (ou 2 aubergines et 120 g de caviar d\u2019aubergine)\r<\/li>\n\n            \n            <li>1 oignon hach\u00e9\r<\/li>\n\n            \n            <li>20 cl d\u2019huile d\u2019olive\r<\/li>\n\n            \n            <li>1 gousse d\u2019ail, 1 oeuf\r<\/li>\n\n            \n            <li>thym, laurier, 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>Pour les Papetons d'aubergines :\r<\/li>\n\t\t\n\t\t            <li>D\u00e9coupez 2 aubergines en fines tranches dans la longueur, saupoudrez les de sel, faites les revenir 3 min. sur les deux faces dans un filet d\u2019huile d\u2019olive. R\u00e9servez les tranches d\u2019aubergines sur une assiette.\r<\/li>\n\t\t\n\t\t            <li>Coupez le reste des aubergines en deux, posez les sur une plaque de four. Saupoudrez de sel, arrosez d\u2019huile d\u2019olive, faites les cuire 15 min 180\u00b0C. R\u00e9cup\u00e9rez la chair des aubergines \u00e0 l\u2019aide d\u2019une cuill\u00e8re ;\r<\/li>\n\t\t\n\t\t            <li>Faites rissoler l\u2019oignon et la gousse d\u2019ail hach\u00e9 ; ajoutez la chair d\u2019aubergine, un peu de thym et de laurier, m\u00e9langez soigneusement. Mixer la pr\u00e9paration en ajoutant l\u2019\u0153uf battu, du sel et du poivre.\r<\/li>\n\t\t\n\t\t            <li>Chemisez des ramequins avec les tranches d\u2019aubergines cuites, rangez les en rosace en les laissant d\u00e9pass\u00e9es sur les bords.\r<\/li>\n\t\t\n\t\t            <li>Remplissez les ramequins de farce d\u2019aubergines. Rabattez les tranches sur le dessus pour les fermer. Posez les ramequins sur une plaque, couvrez les d\u2019une feuille de papier aluminium. Faites cuire 40 min. au four 180\u00b0C (en m\u00eame temps que le carr\u00e9).\r<\/li>\n\t\t\n\t\t            <li>Laissez les reposer avant de d\u00e9mouler.\r<\/li>\n\t\t\n\t\t            <li>Pour le carr\u00e9 :\r<\/li>\n\t\t\n\t\t            <li>Hachez finement le romarin avec 1\/2 cuil \u00e0 caf\u00e9 de sel fin et 1 gousse d\u2019ail \u00e9cras\u00e9e\r<\/li>\n\t\t\n\t\t            <li>Frottez le carr\u00e9 avec ce m\u00e9lange, entourez le de lard fum\u00e9, ficelez le tout bien serr\u00e9\r<\/li>\n\t\t\n\t\t            <li>Arrosez le carr\u00e9 d\u2019un filet d\u2019huile d\u2019olive et faites le cuire 45 min \u00e0 four chaud 180\u00b0C (th 6). Arrosez le r\u00e9guli\u00e8rement en cour de cuisson\r<\/li>\n\t\t\n\t\t            <li>Retirez le carr\u00e9, r\u00e9servez le sur une assiette, couvert\r<\/li>\n\t\t\n\t\t            <li>Versez 1 verre d\u2019eau dans le plat de cuisson, ajoutez le miel et le zeste du citron r\u00e2p\u00e9 et faites bouillir pour d\u00e9coller les sucs \u00e0 l\u2019aide d\u2019une spatule en bois\r<\/li>\n\t\t\n\t\t            <li>Emiettez le cube de bouillon, laissez cuire 5 min. \u00e0 feu doux (ce jus doit r\u00e9duire et devenir sirupeux), remettez le carr\u00e9 dans le plat, arrosez le de sauce. Au dernier moment ajoutez le jus du citron dans la sauce, poivrez\r<\/li>\n\t\t\n\t\t            <li>D\u00e9couperez le carr\u00e9 au dernier moment ; servez la sauce \u00e0 part et accompagnez-le des papetons d'aubergines<\/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\":\"Carre\\u0301 de veau, citron et romarin, papeton d\\u2019aubergines\",\"image\":[\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/Carre\\u0301-de-veau-citron-et-romarin-papeton-daubergines-1200x1200.jpg?v=1619270630\",\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/Carre\\u0301-de-veau-citron-et-romarin-papeton-daubergines-e1619282885110-1002x900.jpg?v=1619270630\",\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/Carre\\u0301-de-veau-citron-et-romarin-papeton-daubergines-e1619282885110-1002x900.jpg?v=1619270630\"],\"recipeIngredient\":[\"Pour 6 personnes\\r\",\"1 carr\\u00e9 de veau (4\\\/5 c\\u00f4tes )\\r\",\"1 branche de romarin, 10 tranches de poitrine fum\\u00e9e\\r\",\"3 c \\u00e0 s d\\u2019huile d\\u2019olive\\r\",\"1 citron, 2 c \\u00e0 s de miel\\r\",\"1 cube de bouillon, sel, poivre\\r\",\"Papeton d\\u2019aubergines\\r\",\"5 aubergines (ou 2 aubergines et 120 g de caviar d\\u2019aubergine)\\r\",\"1 oignon hach\\u00e9\\r\",\"20 cl d\\u2019huile d\\u2019olive\\r\",\"1 gousse d\\u2019ail, 1 oeuf\\r\",\"thym, laurier, sel, poivre\"],\"name\":\"Carre\\u0301 de veau, citron et romarin, papeton d\\u2019aubergines\",\"recipeCategory\":\"Veau\",\"cookTime\":\"PT0H45M\",\"prepTime\":\"PT0H35M\",\"recipeInstructions\":[\"Pour les Papetons d'aubergines :\\r\",\"D\\u00e9coupez 2 aubergines en fines tranches dans la longueur, saupoudrez les de sel, faites les revenir 3 min. sur les deux faces dans un filet d\\u2019huile d\\u2019olive. R\\u00e9servez les tranches d\\u2019aubergines sur une assiette.\\r\",\"Coupez le reste des aubergines en deux, posez les sur une plaque de four. Saupoudrez de sel, arrosez d\\u2019huile d\\u2019olive, faites les cuire 15 min 180\\u00b0C. R\\u00e9cup\\u00e9rez la chair des aubergines \\u00e0 l\\u2019aide d\\u2019une cuill\\u00e8re ;\\r\",\"Faites rissoler l\\u2019oignon et la gousse d\\u2019ail hach\\u00e9 ; ajoutez la chair d\\u2019aubergine, un peu de thym et de laurier, m\\u00e9langez soigneusement. Mixer la pr\\u00e9paration en ajoutant l\\u2019\\u0153uf battu, du sel et du poivre.\\r\",\"Chemisez des ramequins avec les tranches d\\u2019aubergines cuites, rangez les en rosace en les laissant d\\u00e9pass\\u00e9es sur les bords.\\r\",\"Remplissez les ramequins de farce d\\u2019aubergines. Rabattez les tranches sur le dessus pour les fermer. Posez les ramequins sur une plaque, couvrez les d\\u2019une feuille de papier aluminium. Faites cuire 40 min. au four 180\\u00b0C (en m\\u00eame temps que le carr\\u00e9).\\r\",\"Laissez les reposer avant de d\\u00e9mouler.\\r\",\"Pour le carr\\u00e9 :\\r\",\"Hachez finement le romarin avec 1\\\/2 cuil \\u00e0 caf\\u00e9 de sel fin et 1 gousse d\\u2019ail \\u00e9cras\\u00e9e\\r\",\"Frottez le carr\\u00e9 avec ce m\\u00e9lange, entourez le de lard fum\\u00e9, ficelez le tout bien serr\\u00e9\\r\",\"Arrosez le carr\\u00e9 d\\u2019un filet d\\u2019huile d\\u2019olive et faites le cuire 45 min \\u00e0 four chaud 180\\u00b0C (th 6). Arrosez le r\\u00e9guli\\u00e8rement en cour de cuisson\\r\",\"Retirez le carr\\u00e9, r\\u00e9servez le sur une assiette, couvert\\r\",\"Versez 1 verre d\\u2019eau dans le plat de cuisson, ajoutez le miel et le zeste du citron r\\u00e2p\\u00e9 et faites bouillir pour d\\u00e9coller les sucs \\u00e0 l\\u2019aide d\\u2019une spatule en bois\\r\",\"Emiettez le cube de bouillon, laissez cuire 5 min. \\u00e0 feu doux (ce jus doit r\\u00e9duire et devenir sirupeux), remettez le carr\\u00e9 dans le plat, arrosez le de sauce. Au dernier moment ajoutez le jus du citron dans la sauce, poivrez\\r\",\"D\\u00e9couperez le carr\\u00e9 au dernier moment ; servez la sauce \\u00e0 part et accompagnez-le des papetons d'aubergines\"],\"totalTime\":\"PT1H20M\",\"author\":{\"@type\":\"Person\",\"name\":\"gabaz\"}}<\/script><\/div>\n\n<\/div>\n<\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1992,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"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":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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