300g de p\u00e2tes Fregola
\nsurimi
\n1 c. \u00e0 s d’huile d’olive
\n\u00bd poireau
\n1 oignon vert
\n125 ml de petits pois
\n500 ml de haricots verts
\nun verre de vin blanc
\n25 cl de cr\u00e8me fra\u00eeche
\n125 ml de persil plat hach\u00e9
\nsel, poivre
\nparmesan<\/p>\n
![\"fregola_surimi\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/01\/fregola_surimi-1.jpg?resize=400%2C357\" "\\"fregola_surimi\\"")
<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Dans une casserole, faire cuire la fregola dans un litre d’eau bouillante sal\u00e9e pendant 15 minutes environ, tout en remuant de temps \u00e0 autre. En bouche, les fregola rappellent la texture du risotto, tout en \u00e9tant plus l\u00e9g\u00e8re et a\u00e9rienne. Lorsque vous h\u00e9sitez entre cuisiner un risotto ou des p\u00e2tes, les fregola sont le meilleur compromis ! Voici une excellente fa\u00e7on pour d\u00e9guster ces petites p\u00e2tes italiennes en forme de perle : Ingr\u00e9dients (pour 4 personnes) 300g de p\u00e2tes […]<\/p>\n","protected":false},"author":18,"featured_media":3018,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[106,259],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/fregola_surimi-1.jpg?fit=400%2C357","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1095,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/01\/31\/1095-fregola-au-poulet\/","url_meta":{"origin":1090,"position":0},"title":"Fregola au poulet","date":"31 janvier 2010","format":false,"excerpt":"Utiliser les fregola en risotto...c'est assur\u00e9ment une recette gagnante. Ajouter de poulet et des l\u00e9gumes...c'est un vrai r\u00e9gal ! 1 oignon hach\u00e9 1 gousse d'ail hach\u00e9e 1 cuill\u00e8re \u00e0 th\u00e9 de thym s\u00e9ch\u00e9 3 cuill\u00e8res \u00e0 table d'huile d'olive 250 g de fregola 125 ml de porto 500 g de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/fregola-poulet-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1287,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/03\/27\/1287-mouna-de-paques\/","url_meta":{"origin":1090,"position":1},"title":"Mouna de P\u00e2ques","date":"27 mars 2010","format":false,"excerpt":"La mouna ou mona est une brioche en forme de d\u00f4me ou de couronne de la cuisine pied-noir, originaire d'Oranie et particuli\u00e8rement d'Oran, qui est traditionnellement confectionn\u00e9e pour les f\u00eates de P\u00e2ques. 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Une recette \u00e0 tester au plus vite ! Ingr\u00e9dients (pour 4 personnes) 750 g de crevettes (300 g \u00e9pluch\u00e9es) 2\/3 de tasse de vin blanc sec 2 cuill\u00e8res \u00e0 soupe de beurre 3 tasses de riz pour risotto 1\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/risotto_crevette_safran-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1627,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/12\/1627-risotto-aux-feves-et-aux-petits-pois\/","url_meta":{"origin":1090,"position":5},"title":"Risotto aux f\u00e8ves et aux petits pois","date":"12 juin 2010","format":false,"excerpt":"L\u00e9ger et simple \u00e0 faire !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-aux-feves-et-aux-petits-pois-1.jpg?fit=500%2C429&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1090"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1090"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1090\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3018"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1090"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2.Hacher le demi poireau et l\u2019oignon vert.
\n3. Dans une po\u00eale, faire chauffer l’huile d’olive et faire cuire les l\u00e9gumes pendant 5 minutes (poireau, oignon vert, haricots verts, petits pois) Ils doivent rester croustillants.
\n4.Une fois les p\u00e2tes cuites (elles doivent \u00eatre encore un peu croquantes au centre), les \u00e9goutter. Puis les remettre dans la casserole et verser le vin et laisser r\u00e9duire de moiti\u00e9.
\n5.Ajouter les l\u00e9gumes et assaisonner au go\u00fbt.
\n6.Ajouter le surimi \u00e9miett\u00e9 et la cr\u00e8me. Bien m\u00e9langer et laisser mijoter 3 minutes
\n7.Servir accompagn\u00e9 de persil hach\u00e9 et de copeaux de parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"