{"id":273,"date":"2008-08-25T09:26:57","date_gmt":"2008-08-25T07:26:57","guid":{"rendered":"http:\/\/www.peches-mignons.fr\/?p=273"},"modified":"2008-08-25T09:26:57","modified_gmt":"2008-08-25T07:26:57","slug":"piperade-basque","status":"publish","type":"post","link":"https:\/\/www.peches-mignons.fr\/?p=273","title":{"rendered":"Piperade Basque"},"content":{"rendered":"<p>C&rsquo;est un plat que je r\u00e9alise r\u00e9guli\u00e8rement, car j&rsquo;en suis tr\u00e8s friande, cela demande un peu de temps mais le r\u00e9sultat me ravie toujours.<\/p>\n<p style=\"text-align: center\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.peches-mignons.fr\/wp-content\/uploads\/2008\/08\/P1020319.jpg\" style=\"border-width: 0px; width: 300px; height: 400px\" alt=\"Poivron, Tomates, Oignons, Oeufs, L\u00e9g\u00e8re, Basque\" title=\"Piperade Basque\" border=\"0\" width=\"300\" height=\"400\" \/><\/p>\n<p>\u00a0<!--more--><\/p>\n<p>Pour 3 personnes<\/p>\n<p>&#8211; 3 piments d&rsquo;Espelette (ou 2 poivrons)<br \/>\n&#8211; 2 oignons<br \/>\n&#8211; 2 gousses d&rsquo;ail<br \/>\n&#8211; 2 cs d&rsquo;huile d&rsquo;olive<br \/>\n&#8211; 3 tomates<br \/>\n&#8211; Thym, laurier<br \/>\n&#8211; Sel, poivre<\/p>\n<p>&#8211; 2 \u0153ufs ou du jambon de Bayonne<\/p>\n<p>\u00c9pluchez les oignons et l&rsquo;ail. Passez sous la gril du four les poivrons pour faire noircir la peau, une fois noirs, les placer dans un saladier et recouvrez les de papier film. Laissez les 5 min. puis pelez-les. \u00c9mondez et \u00e9p\u00e9pinez les tomates. Coupez les en d\u00e9s ainsi que les poivrons. \u00c9mincez finement les oignons et faites les revenir doucement dans l&rsquo;huile d&rsquo;olive chaude. Ajoutez les piments (poivrons), l&rsquo;ail \u00e9cras\u00e9, les tomates, le laurier et le thym. Salez, poivrez et laissez cuire \u00e0 feux doux couvert 20 min.<\/p>\n<p>La piperade est g\u00e9n\u00e9ralement servie avec une tranche de jambon de Bayonne saut\u00e9e, mais personnellement je la pr\u00e9f\u00e8re avec un \u0153uf poch\u00e9 d\u00e9licatement dedans. (A mettre 5 min \u00e0 peine avant la fin de cuisson).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>C&rsquo;est un plat que je r\u00e9alise r\u00e9guli\u00e8rement, car j&rsquo;en suis tr\u00e8s friande, cela demande un peu de temps mais le r\u00e9sultat me ravie toujours. \u00a0<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,20],"tags":[198,42,817,80,28,44],"class_list":["post-273","post","type-post","status-publish","format-standard","","category-legumes","category-plats-complets","tag-basque","tag-legere","tag-oeufs","tag-oignons","tag-poivron","tag-tomates"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"C&#039;est un plat que je r\u00e9alise r\u00e9guli\u00e8rement, car j&#039;en suis tr\u00e8s friande, cela demande un peu de temps mais le r\u00e9sultat me ravie toujours. Pour 3 personnes - 3 piments d&#039;Espelette (ou 2 poivrons) - 2 oignons - 2 gousses d&#039;ail - 2 cs d&#039;huile d&#039;olive - 3 tomates - Thym, laurier - Sel,\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Mo.\"\/>\n\t<meta name=\"keywords\" content=\"l\u00e9gumes,plats complets\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.peches-mignons.fr\/?p=273\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.8\" \/>\n\t\t<meta property=\"og:locale\" content=\"fr_FR\" \/>\n\t\t<meta property=\"og:site_name\" content=\"P\u00e9ch\u00e9s Mignons | ma petite passion\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Piperade Basque | P\u00e9ch\u00e9s Mignons\" \/>\n\t\t<meta property=\"og:description\" content=\"C&#039;est un plat que je r\u00e9alise r\u00e9guli\u00e8rement, car j&#039;en suis tr\u00e8s friande, cela demande un peu de temps mais le r\u00e9sultat me ravie toujours. 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