{"id":3206,"date":"2015-08-07T19:03:13","date_gmt":"2015-08-07T18:03:13","guid":{"rendered":"http:\/\/www.papillonette.fr\/?p=3206"},"modified":"2015-08-07T19:06:17","modified_gmt":"2015-08-07T18:06:17","slug":"tartine-de-poulet-aux-epices-cajun-ricotta-et-bleu","status":"publish","type":"post","link":"https:\/\/www.papillonette.fr\/test\/?p=3206","title":{"rendered":"Tartine de poulet aux \u00e9pices cajun, ricotta et bleu"},"content":{"rendered":"

\"11072015-IMGP4653\"<\/a><\/p>\n

Ingr\u00e9dients pour 4 personnes :<\/p>\n

– 2\/3 d’une baguette de pain<\/p>\n

– 1 gros filet de poulet fermier<\/p>\n

– 2c\u00e0s de ricotta<\/p>\n

– 100g de bleu de Bresse<\/p>\n

– 1 poign\u00e9e de roquette<\/p>\n

– 1c\u00e0s d’\u00e9pices cajun (ou parpika+origan+poivre+piment)<\/p>\n

– sel<\/p>\n

– le jus d’1\/2 citron jaune<\/p>\n

– huile<\/p>\n

Couper le poulet en fines lamelles dans le sens de la largeur.<\/p>\n

M\u00e9langer les \u00e9pices cajun, le jus de citron, du sel et 4c\u00e0s d’huile. Go\u00fbter pour \u00e9ventuellement rectifier l’assaisonnement. Ajouter le poulet, bien m\u00e9langer puis laisser reposer au moins 1 heure au frais. Faire revenir le poulet 5 minutes \u00e0 feu fort \u00e0 la po\u00eale pour le cuire.<\/p>\n

Eplucher le bleu de Bresse. Dans une casserole, le faire fondre avec la ricotta \u00e0 feu doux.<\/p>\n

Couper le pain en 2 puis de nouveau en 2 dans le sens de l’\u00e9paisseur (pour faire 4 tartines… logique). Faire griller 2 minutes le pain au grill. Laisser refroidir.<\/p>\n

Napper le pain du m\u00e9lange de bleu et de ricotta. D\u00e9poser des tranches de poulet dessus, puis quelques feuilles de roquette.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients pour 4 personnes : – 2\/3 d’une baguette de pain – 1 gros filet de poulet fermier – 2c\u00e0s de ricotta – 100g de bleu de Bresse – 1 poign\u00e9e de roquette – 1c\u00e0s d’\u00e9pices cajun (ou parpika+origan+poivre+piment) – sel – le jus d’1\/2 citron jaune – huile Couper le poulet en fines lamelles […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[968,998],"tags":[969,381,749],"class_list":["post-3206","post","type-post","status-publish","format-standard","hentry","category-tartine-de-poulet-aux-epices-cajun-ricotta-et-bleu","category-tartine-de-poulet-aux-epices-cajun-ricotta-et-bleu-tartines-a-index-des-recettes","tag-cajun","tag-poulet-2","tag-tartine"],"_links":{"self":[{"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/posts\/3206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3206"}],"version-history":[{"count":1,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/posts\/3206\/revisions"}],"predecessor-version":[{"id":3208,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/posts\/3206\/revisions\/3208"}],"wp:attachment":[{"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}