{"id":409,"date":"2009-08-08T07:24:39","date_gmt":"2009-08-08T05:24:39","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=409"},"modified":"2009-08-08T07:24:39","modified_gmt":"2009-08-08T05:24:39","slug":"ratatouille","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/08\/409-ratatouille\/","title":{"rendered":"Ratatouille"},"content":{"rendered":"

La ratatouille est une sp\u00e9cialit\u00e9 culinaire ni\u00e7oise, que l’on trouve \u00e9galement en Provence. Toutefois, elle existe dans de nombreux pays sous d’autres noms.<\/p>\n

C’est un d\u00e9lice aux l\u00e9gumes tr\u00e8s go\u00fbteux excellent pour la sant\u00e9 !<\/p>\n

Ratatouille<\/strong><\/p>\n

Ingr\u00e9dients (pour 4 personnes)<\/strong><\/p>\n

2 aubergines
\n2 courgettes
\n2 poivrons (1 rouge, 1 vert)
\n3-4 tomates
\n2 \u00e9chalotes
\n3 gousses d’ail
\n1 c\u00e0s d\u2019estragon hach\u00e9
\n1 c\u00e0s de persil hach\u00e9
\nsel, poivre
\nhuile d\u2019olive
\n1 c\u00e0c de sucre fin<\/p>\n

\"ratatouille\"<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1.Couper tous les l\u00e9gumes en petits cubes.
\n2.Hacher les gousses d\u2019ail et les \u00e9chalotes.
\n3.Dans une casserole \u00e0 fond \u00e9pais faire chauffer 2 c\u00e0s d\u2019huile. Ajouter les courgettes et les aubergines et faire revenir pendant 5 min (jusqu\u2019\u00e0 ce qu\u2019elles soient tendres). Mettre de c\u00f4t\u00e9.
\n4.Dans la m\u00eame casserole, faire chauffer 2 autres c\u00e0s d\u2019huile d\u2019olive et y faire revenir l\u2019ail et les \u00e9chalotes avec les poivrons pendant 3 \u00e0 4 min (jusqu\u2019\u00e0 ce que les l\u00e9gumes soient translucides).
\n5.Ajouter les tomates et m\u00e9langer. Laisser cuire 5 min.
\n6.Ajouter le m\u00e9lange courgette\/aubergine.
\n7.Assaisonner avec le sel, le poivre, les herbes et le sucre.
\n8.Faire mijoter \u00e0 feu doux, \u00e0 d\u00e9couvert, 45 min en surveillant que cela n’accroche pas.<\/p>\n

Suggestion : servir chaud ou froid comme plat d’accompagnement ou comme plat principal alors accompagn\u00e9 de riz, de pain ou tout simplement d’\u0153ufs au plat.<\/p>\n","protected":false},"excerpt":{"rendered":"

un d\u00e9lice aux l\u00e9gumes tr\u00e8s go\u00fbteux excellent pour la sant\u00e9 !<\/p>\n","protected":false},"author":18,"featured_media":2931,"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":[13,75,215,233,271],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/ratatouille-1.jpg?fit=349%2C263","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1496,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/22\/1496-lasagnes-aux-legumes-du-soleil\/","url_meta":{"origin":409,"position":0},"title":"Lasagnes aux l\u00e9gumes du soleil","date":"22 mai 2010","format":false,"excerpt":"C\u2019est long \u00e0 faire mais c\u2019est tellement bon que \u00e7a en vaut largement la peine !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/lasagnes-aux-legumes-du-soleil-1.jpg?fit=500%2C372&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":367,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/28\/367-caviar-daubergine\/","url_meta":{"origin":409,"position":1},"title":"Caviar d’aubergine","date":"28 juillet 2009","format":false,"excerpt":"Une recette facile et d\u00e9licieuse.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/caviar-daubergine-1.jpg?fit=500%2C334&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1837,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/19\/1837-poulet-aux-legumes\/","url_meta":{"origin":409,"position":2},"title":"Poulet aux l\u00e9gumes","date":"19 juillet 2010","format":false,"excerpt":"Une recette pr\u00e9par\u00e9e en Cocotte minute, elle est donc rapide... mais pas en moins d\u00e9licieuse !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/poulet-aux-legumes-1024x845.jpg?fit=1024%2C845&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":371,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/02\/371-kyopolou\/","url_meta":{"origin":409,"position":3},"title":"Kyopolou","date":"2 ao\u00fbt 2009","format":false,"excerpt":"Le kyopolou fait partie des sp\u00e9cialit\u00e9s culinaires bulgares. Il est pr\u00e9par\u00e9 \u00e0 base d'aubergines et de poivrons grill\u00e9s \u00e9cras\u00e9s, du persil et de l'ail. Voici la recette : Ingr\u00e9dients (pour 4 personnes) 3 aubergines 2 poivrons verts 2 poivrons rouges 2 tomates fra\u00eeches (moyens) 3 gousse d'ail persil, de l\u2019aneth\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/kyopolou.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":393,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/07\/393-poivrons-farcis-au-fromage-de-brebis\/","url_meta":{"origin":409,"position":4},"title":"Poivrons farcis au fromage de brebis","date":"7 ao\u00fbt 2009","format":false,"excerpt":"Un bon plat aux accents du Sud !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/poivron-farci-1.jpg?fit=500%2C355&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":409,"position":5},"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":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/409"}],"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=409"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/409\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2931"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=409"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}