{"id":4766,"date":"2023-07-20T08:38:36","date_gmt":"2023-07-20T08:38:36","guid":{"rendered":"http:\/\/refonte.moulinsaintmichel.net\/?p=4766"},"modified":"2024-06-17T09:02:37","modified_gmt":"2024-06-17T09:02:37","slug":"tartare-de-veau-aux-capres-tomates-anciennes-et-basilic","status":"publish","type":"post","link":"https:\/\/moulinsaintmichel.net\/en\/tartare-de-veau-aux-capres-tomates-anciennes-et-basilic","title":{"rendered":"Tartare de veau aux c\u00e2pres, tomates anciennes et basilic"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\"><em>Huile d&#8217;olive utilis\u00e9e : AOC Vall\u00e9e des Baux<\/em><\/h1>\n\n\n\n<p>Ajouter l&#8217;<a href=\"\/huiles\">huile d&#8217;olive AOC Vall\u00e9e des Baux<\/a> \u00e0 votre panier<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<p>D\u00e9tailler la noix de veau en petits cubes r\u00e9guliers, puis r\u00e9server au frigo.<br>Couper toutes les tomates en 4, les \u00e9p\u00e9piner et retirer le p\u00e9doncule.<br>Couper ensuite chaque p\u00e9tale de la m\u00eame fa\u00e7on que le veau.<br>Hacher les c\u00e2pres, ciseler finement le basilic et les \u00e9chalotes. Pr\u00e9lever les zestes de citron et r\u00e9cup\u00e9rer le jus.<br>M\u00e9langer le veau, les tomates, les c\u00e2pres, le basilic, les \u00e9chalotes et les zestes de citron. Assaisonner de sel et de poivre puis verser le jus de citron et 3 cl d\u2019huile d\u2019olive au go\u00fbt subtil. V\u00e9rifier l\u2019assaisonnement.<br>+Pr\u00e9parer la tuile de parmesan :<br>Pr\u00e9chauffer le four \u00e0 200\u00b0C. R\u00e2per le parmesan et l\u2019\u00e9taler finement sur une plaque couverte d\u2019une feuille en silicone ou d\u2019un papier sulfuris\u00e9. Enfourner pendant quelques minutes afin d\u2019obtenir une coloration dor\u00e9e, puis laisser refroidir.<br>Dresser en utilisant un cercle, tasser l\u00e9g\u00e8rement le tartare.<br>Surmonter d\u2019un bouquet de roquette et l\u2019assaisonner de fleur de sel, de poivre, de vinaigre balsamique et du reste d\u2019huile d\u2019olive. Terminer par la tuile parmesan.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 g de noix de veau<\/li>\n\n\n\n<li>1 tomate Ananas<\/li>\n\n\n\n<li>1 tomate Green Zebra<\/li>\n\n\n\n<li>1 tomate Coeur de boeuf<\/li>\n\n\n\n<li>2 \u00e9chalotes<\/li>\n\n\n\n<li>1\/2 botte de basilic<\/li>\n\n\n\n<li>1 citron jaune<\/li>\n\n\n\n<li>40 g de c\u00e2pres<\/li>\n\n\n\n<li>5 cl d\u2019huile d\u2019olive go\u00fbt subtil<\/li>\n\n\n\n<li>100 g de parmesan<\/li>\n\n\n\n<li>150 g de roquette<\/li>\n\n\n\n<li>2 cl de vinaigre balsamique r\u00e9duit<\/li>\n\n\n\n<li>Sel et poivre du moulin, fleur de sel<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Huile d&#8217;olive utilis\u00e9e : AOC Vall\u00e9e des Baux Ajouter l&#8217;huile d&#8217;olive AOC Vall\u00e9e des Baux \u00e0 votre panier Instructions D\u00e9tailler la noix de veau en petits cubes r\u00e9guliers, puis r\u00e9server au frigo.Couper toutes les tomates en 4, les \u00e9p\u00e9piner et retirer le p\u00e9doncule.Couper ensuite chaque p\u00e9tale de la m\u00eame fa\u00e7on que le veau.Hacher les c\u00e2pres, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4767,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[87],"tags":[],"class_list":["post-4766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-avec-laoc-vallee-des-baux"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tartare de veau aux c\u00e2pres, tomates anciennes et basilic<\/title>\n<meta name=\"description\" content=\"Tartare de veau aux c\u00e2pres, tomates anciennes et basilic | Le Moulin Saint Michel : Producteur local d&#039;huiles d&#039;olive aux Baux de Provence.\" \/>\n<meta name=\"robots\" content=\"index, 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