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recette001

recette001

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Published by Danielle Vezina

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Published by: Danielle Vezina on Dec 01, 2008
Copyright:Attribution Non-commercial

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2m l
r e
1m l
e s c o u r g e tte s
pel\u00e9es) par\u00e9es
ro n1 1 / 2lb /7 5 0g )
s e s d 'a il h a c h \u00e9 e s
n n e
a g e parm esan
15 m l
s e ro le ,f a i r ec h a u f f e r1 c u il.
d 'h u ile \u00e0 feu m o y e n .A jo u -
le th y m , la f e u ille d el a u r i e r ,

t le p o iv re . C u ire , \u00e0d \u00e9 c o u - m in u te s ,o u j u s q u '\u00e0 ce que q u id es e s o it \u00e9 v a p o r\u00e9 .E n le -

la u rie re tr \u00e9 s e r v e r .
,c o u p e rle s c o u r g e tte s d a n s
g u e u r,e n ru b a n s d 'e n v iro n
R u b a n sd e c o u r g e tte s , s a u c e to m a te
1/ 8 po (3 m m )d '\u00e9 p a is s e u r . D a n s ung r a n d
p o \u00ea lo n ,f a i r ec h a u f f e r 1 c u il. \u00e0ta b le (15 m l)
dur e s t e de l'h u ile \u00e0 feu v if. A jo u te r lam oi-
ti\u00e9d e sr u b a n s d e c o u r g e tte s e t la m o iti\u00e9 d e
l'a il. S a u p o u d r e r d 'u n e p in c \u00e9 ed e c a y e n n e .

C uire,e n brassantp r e s q u e constam m ent, e n v iro n3m in u te s , o uj u s q u '\u00e0 c e q u e le s c o u r g e tte s s o ie n tte n d r e se td o r\u00e9 e s . P la c e r le s c o u rg e tte s c u ite s s u r u n ep la q u e \u00e0 b is -

c u its tapiss\u00e9e d'essuie-toute t gardera u
fo u r \u00e0 feud o u x . R \u00e9 p \u00e9 te r les o p \u00e9 r a tio n s
a v e c ler e s t e d el'h u ile , d e sc o u r g e t t e s , d e
l'a ilet duc a y e n n e . D is p o s e r ces c o u r g e tte s
dansu n platd e service chaud,a v e cle s
c o u r g e tte s r\u00e9serv\u00e9es. N apperd e sauceto -
m atee ts a u p o u d re r d u parm esan. Servir
a u s s it\u00f4 t\u2022
(5 ,6 0 $ ), im p o rt\u00e9d 'A lg \u00e9 r ie .L a
m \u00eam ep r \u00e9 p a r a tio n\u00e9 l a b o r \u00e9 ea v e c
du p o u le tg a g n e r a i t \u00e0\u00ea tr e
r e h a u s s \u00e9 e d 'u nv in r o u g e a s s e z
l\u00e9 g e r ,com m el eS o p h iaM erlot
1 9 8 3(4 ,9 5 $ ),p r o d u ite nB u lg a r ie .
A vec le sT o m a te sf a r c i e s a u
g a s p a c h o ,u nv i n b la n c tr \u00e8 s s e c
s'im pose. Servezl eJ a s z b e r e n y i
R ie s lin g , im p o r t\u00e9d e H o n g r iee n
form at de 1l i t r e(5 ,7 5 $ ).
E n fin ,e n accom pagnem ent d e s
R u b a n sd e c o u r g e tte s , s a u c e
tom ate, servez soitc em \u00eam e vin,
s o itun vin b la n c sect r \u00e8 sparfum \u00e9
e tf r u i t \u00e9 \u00e0 s o u h a it, le Z ila v k a
M ostar1 9 8 6 (5 ,6 5 $ ), im p o rt\u00e9d e
Y o u g o s la v ie .
s in e !
esd e p o u le t
sa u fro m a g e
ec h \u00e8 v re
O R T IO N S
\u00e9 p a ra tio n :2 0 m in
u is s o n :1 6 m in
a g ed e c h \u00e8 v re
180 g
eux
sesd 'a il
2
\u00e9 es finem ent
o nv e r t
1
\u00e9finem ent
s\u00e9c h \u00e9
5 ml
jo la in es \u00e9 c h \u00e9 e
2 ml
\u00e9 ed ep im e n t
1
a y enne
in e sd e p o u le t
4
ss\u00e9 es,l ap e a u
g ra se n le v \u00e9 s
2c . \u00e0 ta b
h u iled 'o liv e
30 ml
1 /2 c . \u00e0 th \u00e9cum in m oulu
2 ml
1 /2c . \u00e0 th \u00e9p a p r ik a
2 ml
1 /4 c \u00e0 th \u00e9 sel
1 ml
1 /4 c . \u00e0 th \u00e9p o iv ren o ir d u m o ulin
1 ml
1.D a nsu np e titb o l, m \u00e9 la n g e r lefro m a g e
d e c h \u00e8 v r e j'a ilj'o ig n o nv e r t . l e th y m jam ar-
jo la in eet le p im e n td eC a y e n n e ju s q u '\u00e0
c e q u e lem \u00e9 la n g e s o it lis s e .R \u00e9 s e r v e r .
2 . E n com m en\u00e7a nt p a r lec \u00f4 t\u00e9 lep lu s

m in c e , c o u p e r c h a q u ep o itr in ed e p o u - le te nd e u x h o r iz o n ta le m e n t ju s q u '\u00e0 e n v ir o n1 /2 p o (1 c m ) d ub o rd (n e p a s

c o u p e rcom pl\u00e8tem ent).O u v r ir \u00e0 la
m a n i\u00e8 r ed 'u nliv r e . \u00c9 tend rel a
p r\u00e9 p a ra -
tio n a u fro m a g er \u00e9 s e r v \u00e9 e sur un c \u00f4 t\u00e9 de
c h a q ue p o itr in ed e p o u le t.Referm er le s
p o it r in e ss u r lefro m a g e e tf ix e r \u00e0l'a id e
dec u r e - d e n t s ou de p e tite s b ro c h ettes.
(V o us pouvez pr\u00e9parerle s poitrinesd e
p o u le t jusqu'\u00e0 cette \u00e9 ta p ee t le s couvrir.
Elless e conserveront jusqu'\u00e04 heures
a ur \u00e9 f r ig \u00e9 r a t e u r . )

3 .D a ns un autre petit bol, m \u00e9langer l'h u ile , lec u m in , lep a p rik a , le se l e t le p o iv r e .B a d ig e o n n e rle sp o it r in e s d e

p o u le tfa rc ie s d e c em \u00e9 la n g e . R \u00e9 g le r le
b a r b e c u e au gaz\u00e0 p u is s a n c e m oyenne-
\u00e9 le v \u00e9 e . M ettrele sp o it r in e s d ep o u le t
s u r lag rilleh u il\u00e9 e d u b a rb ecue, ferm er
lec o u v e r c le e tc u ir ep e n d a n t e n v ir o n
1 6m in u te so u ju s q u '\u00e0c e q u 'e lle s s o ie n t
d o r\u00e9 ese ta ie n t p e rd ule u r te in te ro s\u00e9 e \u00e0
l'in t\u00e9 rie u r,e t q u e le th erm o m \u00e8 tre \u00e0v ia n -
d ein d iq u e1 7 0 \u00b0F(7 7 \u00b0C )( r e t o u r n e rle s
p o it r in e s \u00e0 lam i- c u is s o n ) .
PA R P ORTION: c a l.:3 2 7 ;p ro t:39 g; m .g .:1 8 g
(8 gsa t.);c h o l.: 98 m g; g lu c .: 2 g; fib res:
tra c es; s o d iu m : 370 m g.
u
c o up d ep o uc e.c o m

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