{"id":32837,"date":"2023-10-09T15:42:06","date_gmt":"2023-10-09T13:42:06","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=32837"},"modified":"2023-10-10T10:33:32","modified_gmt":"2023-10-10T08:33:32","slug":"fusilli-n-48-integrali-aux-artichauts-et-pecorino","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/fr\/recettes\/fusilli-n-48-integrali-aux-artichauts-et-pecorino\/","title":{"rendered":"Fusilli n\u00b0 48 Integrali (au bl\u00e9 complet)"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" width=\"1200\" height=\"400\" src=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_FusilliIntegrali_0134.jpg\" alt=\"\" class=\"wp-image-32839\" srcset=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_FusilliIntegrali_0134.jpg 1200w, https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_FusilliIntegrali_0134-768x256.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingr-dients\">INGR\u00c9DIENTS <\/h3>\n\n\n\n<p><strong>POUR 4 PERSONNES<\/strong><br><br><em>400 g de Fusilli n\u00b048 Integrali Rummo<br>4 artichauts<br>1 gousse d\u2019ail<br>1\/2 verre de vin blanc sec<br>huile d\u2019olive vierge extra en quantit\u00e9 suffisante<br>sel et poivre<br>1\/2 citron<br>menthe romaine fra\u00eeche en quantit\u00e9 suffisante<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-pr-paration\">PR\u00c9PARATION<\/h3>\n\n\n\n<p>Nettoyez les artichauts en conservant les 5 premiers cm du pied sous la \u00ab t\u00eate \u00bb de l\u2019artichaut. \u00c9pluchez et blanchissez ces 4 pieds dans de l\u2019eau sal\u00e9e avec 1 gousse d\u2019ail. Revenons \u00e0 nos feuilles d\u2019artichaut. Retirez les couches ext\u00e9rieures dures des feuilles d\u2019artichaut, puis coupez les pointes avec les \u00e9pines et divisez les artichauts en deux. Nettoyez le c\u0153ur en \u00e9liminant tous les \u00ab poils \u00bb internes, puis coupez-le finement en julienne. Entre chaque op\u00e9ration, trempez les artichauts dans de l\u2019eau et du jus de citron pour \u00e9viter qu\u2019ils noircissent. Faites dorer les artichauts coup\u00e9s en julienne dans une po\u00eale en les faisant bien dorer, puis ajoutez le vin blanc et salez. Faites cuire les p\u00e2tes et pendant ce temps, m\u00e9langez les pieds cuits avec un peu d\u2019eau bouillante, la gousse d\u2019ail et quelques cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive vierge extra. Une fois les p\u00e2tes cuites, versez-les dans la po\u00eale avec les artichauts coup\u00e9s en julienne et ajoutez la menthe hach\u00e9e \u00e0 la main. Servez sur une assiette en versant l\u2019\u00e9mulsion des pieds d\u2019artichaut sur le dessus.<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/fr\/recettes\">TOUTES LES RECETTES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS POUR 4 PERSONNES 400 g de Fusilli n\u00b048 Integrali Rummo4 artichauts1 gousse d\u2019ail1\/2 verre de vin blanc sechuile d\u2019olive vierge extra en quantit\u00e9 suffisantesel et poivre1\/2 citronmenthe romaine fra\u00eeche en quantit\u00e9 suffisante PR\u00c9PARATION Nettoyez les artichauts en conservant les 5 premiers cm du pied sous la \u00ab t\u00eate \u00bb de l\u2019artichaut. \u00c9pluchez et blanchissez [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":32847,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1071],"tags":[1219,1941],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_FusilliIntegrali_0134_1x1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_FusilliIntegrali_0134_1x1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_FusilliIntegrali_0134_1x1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_FusilliIntegrali_0134_1x1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_FusilliIntegrali_0134_1x1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_FusilliIntegrali_0134_1x1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_FusilliIntegrali_0134_1x1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/fr\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGR\u00c9DIENTS POUR 4 PERSONNES 400 g de Fusilli n\u00b048 Integrali Rummo4 artichauts1 gousse d\u2019ail1\/2 verre de vin blanc sechuile d\u2019olive vierge extra en quantit\u00e9 suffisantesel et poivre1\/2 citronmenthe romaine fra\u00eeche en quantit\u00e9 suffisante PR\u00c9PARATION Nettoyez les artichauts en conservant les 5 premiers cm du pied sous la \u00ab t\u00eate \u00bb de l\u2019artichaut. \u00c9pluchez et blanchissez\u2026","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - 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