{"id":1008,"date":"2013-01-29T12:03:28","date_gmt":"2013-01-29T11:03:28","guid":{"rendered":"http:\/\/amaplabergerie.org\/?p=1008"},"modified":"2013-02-11T14:11:57","modified_gmt":"2013-02-11T13:11:57","slug":"canneloni-poireau-poulet","status":"publish","type":"post","link":"https:\/\/amaplabergerie.org\/?p=1008","title":{"rendered":"Canneloni poireau poulet"},"content":{"rendered":"
Ingr\u00e9dients:<\/strong><\/span>\"http:\/\/2.bp.blogspot.com\/-ceUz2I0ogC4\/T2TKfF86w_I\/AAAAAAAAAhA\/nXeI-gu-qf8\/s640\/IMG_2072.JPG\"<\/div>\n

– 10 cannellonis
\n– 2 blancs de poulet
\n– 2 poireaux
\n– 1 noix de beurre
\n– 1 petite poign\u00e9e de gruy\u00e8re r\u00e2p\u00e9
\n– 1 \u00e9chalote
\n– 5cl de cr\u00e8me fraiche
\n– 60gr de mimolette
\n– 50cl de b\u00e9chamel<\/p>\n

 <\/p>\n

\n
Pr\u00e9paration:<\/strong><\/span><\/div>\n

\u00c9mincer finement les poireaux et faire les fondre dans une noix de beurre pendant 30 minutes (\u00e0 couvert). Faire cuire le poulet \u00e0 la po\u00eale, laisser refroidir et couper en petits morceaux.
\nM\u00e9langer le poulet, les poireaux, le gruy\u00e8re r\u00e2p\u00e9, une \u00e9chalote finement \u00e9minc\u00e9e. Saler, poivrer et mettre 5cl de cr\u00e8me fraiche. Farcir les cannellonis avec cette pr\u00e9paration.
\nDisposer les cannellonis dans un plat \u00e0 gratin. Verser la b\u00e9chamel dessus (il vaut mieux que cela recouvrer les cannellonis) et laisser cuire 20 minutes \u00e0 four chauff\u00e9 \u00e0 180\u00b0C avec un papier aluminium sur le plat. \u00d4ter le papier d’aluminium, disposer la mimolette et laisser cuire encore 5-10 minutes \u00e0 d\u00e9couvert (v\u00e9rifier la cuisson de la p\u00e2te). Parsemer de persil avant de servir.<\/p>\n

(source :http:\/\/faispeterlarecette.blogspot.fr)<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients: – 10 cannellonis – 2 blancs de poulet – 2 poireaux – 1 noix de beurre – 1 petite poign\u00e9e de gruy\u00e8re r\u00e2p\u00e9 – 1 \u00e9chalote – 5cl de cr\u00e8me fraiche – 60gr de mimolette – 50cl de b\u00e9chamel … Continuer la lecture →<\/span><\/a><\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0},"categories":[4,13],"tags":[34,26],"_links":{"self":[{"href":"https:\/\/amaplabergerie.org\/index.php?rest_route=\/wp\/v2\/posts\/1008"}],"collection":[{"href":"https:\/\/amaplabergerie.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amaplabergerie.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amaplabergerie.org\/index.php?rest_route=\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/amaplabergerie.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1008"}],"version-history":[{"count":3,"href":"https:\/\/amaplabergerie.org\/index.php?rest_route=\/wp\/v2\/posts\/1008\/revisions"}],"predecessor-version":[{"id":1019,"href":"https:\/\/amaplabergerie.org\/index.php?rest_route=\/wp\/v2\/posts\/1008\/revisions\/1019"}],"wp:attachment":[{"href":"https:\/\/amaplabergerie.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amaplabergerie.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amaplabergerie.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}