8 feuilles de blettes
\n150 g de noix hach\u00e9es
\n2 c \u00e0 s de persil hach\u00e9
\n100 g de chapelure de pain de campagne
\n1 verre de lait
\n1 \u0153uf
\n2 c \u00e0 s de farine
\n2 oignons
\nsel et poivre
\nhuile d’olive<\/p>\n
![\"IMG_3523\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/02\/rouleaux-de-feuilles-de-blettes-1.jpg?resize=500%2C375\" "\\"IMG_3523\\"")
<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Eplucher et \u00e9mincer les oignons. Des feuilles de blettes farcies aux noix hach\u00e9es. 100% v\u00e9g\u00e9tarien !<\/p>\n","protected":false},"author":18,"featured_media":3034,"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":[24],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/02\/rouleaux-de-feuilles-de-blettes-1.jpg?fit=500%2C375","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":374,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/29\/374-aubergines-farcies\/","url_meta":{"origin":1226,"position":0},"title":"Aubergines farcies","date":"29 juillet 2009","format":false,"excerpt":"Voici une recette facile et l\u00e9g\u00e8re. Elle peut parfaitement \u00eatre adapt\u00e9e \u00e0 un repas v\u00e9g\u00e9tarien, en rempla\u00e7ant la viande par un steak de soja \u00e9miett\u00e9, \u00e0 la proven\u00e7ale de pr\u00e9f\u00e9rence. Ingr\u00e9dients (pour 2 personnes) 2 grosse aubergine 500 g de viande hach\u00e9e 2 oignons moyens 2 gousses d'ail 2 grosses\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/aubergines-farcies-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1489,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/18\/1489-lasagnes-a-la-bolognaise\/","url_meta":{"origin":1226,"position":1},"title":"Lasagnes \u00e0 la bolognaise","date":"18 mai 2010","format":false,"excerpt":"Un grand classique !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/lasagnes-a-la-bolognaise-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1423,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/04\/29\/1423-crumble-de-langoustines\/","url_meta":{"origin":1226,"position":2},"title":"Crumble de langoustines","date":"29 avril 2010","format":false,"excerpt":"Il est possible avec quelques ingr\u00e9dients de cr\u00e9er un petit moment de plaisir... petit mais intense ! Voici la recette de Crumble de langoustines : Ingr\u00e9dients (pour 4 personnes) Pour le crumble 1 kg de langoustines, soit 10 \u00e0 15 pi\u00e8ces 100 g de poudre d'amande 100 g de beurre\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/04\/crumble-de-langoustines-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":73,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/18\/73-moussaka-a-lagneau\/","url_meta":{"origin":1226,"position":3},"title":"Moussaka \u00e0 l’agneau","date":"18 mai 2009","format":false,"excerpt":"Un plat grec d\u00e9licieux !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/moussaka_agneau-1.jpg?fit=500%2C483&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1432,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/01\/1432-gratin-de-langoustines\/","url_meta":{"origin":1226,"position":4},"title":"Gratin de langoustines","date":"1 mai 2010","format":false,"excerpt":"Histoire de sortir un peu des traditionnelles langoustines po\u00eal\u00e9es, flamb\u00e9es, etc, voici une recette de gratin de langoustines. Facile \u00e0 pr\u00e9parer, cette recette est originale et peut tr\u00e8s bien \u00eatre servie en entr\u00e9e chaude comme en plat principal, dans ce cas on pourra servir ce gratin avec une salade verte,\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/langoustines.jpg?fit=500%2C332&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1218,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/02\/23\/1218-bouchees-a-la-reine-vegetariennes\/","url_meta":{"origin":1226,"position":5},"title":"Bouch\u00e9es \u00e0 la Reine v\u00e9g\u00e9tariennes","date":"23 f\u00e9vrier 2010","format":false,"excerpt":"Une recette parfaite pour faire le Car\u00eame.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/02\/bouchees-a-la-reine-vegetariennes-1.jpg?fit=500%2C365&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1226"}],"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=1226"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1226\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3034"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1226"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2.Dans une casserole, les faire revenir avec de l’huile d’olive. Ajouter la farine et le verre de lait. M\u00e9langer.
\n3.Ajouter l’\u0153uf battu, la chapelure, les noix hach\u00e9es et le persil. Saler et poivrer.
\n4.Laver les feuilles de blettes. Les \u00e9bouillanter 2 minutes dans de l’eau sal\u00e9e.
\n5.R\u00e9partir la farce sur les feuilles de blettes, rabattre les bords puis les rouler pour former des rouleaux bien compacts.
\n6.Placer les rouleaux dans un plat bien graiss\u00e9 allant au four. Les graisser au pinceau avec de l’huile d’olive.
\n7.Faire cuire au four environ 20 min \u00e0 200\u00b0C.<\/p>\n","protected":false},"excerpt":{"rendered":"