{"id":2699,"date":"2021-12-02T10:03:44","date_gmt":"2021-12-02T10:03:44","guid":{"rendered":"https:\/\/despensafranciscana.com\/?p=2699"},"modified":"2025-03-05T09:54:31","modified_gmt":"2025-03-05T09:54:31","slug":"azevias-de-natal","status":"publish","type":"post","link":"https:\/\/despensafranciscana.com\/fr\/2021\/12\/02\/azevias-de-natal\/","title":{"rendered":"Oseille de No\u00ebl"},"content":{"rendered":"<p>Dans l'Alentejo, No\u00ebl est synonyme d'Azevias et nous vous proposons la recette avec l'aimable autorisation d'Eurico Luz ! <\/p>\n\n\n\n<p><strong>INGR\u00c9DIENTS :<\/strong><\/p>\n\n\n\n<p><strong>Pour les p\u00e2tes :&nbsp;<\/strong><\/p>\n\n\n\n<p>500g de farine&nbsp;<\/p>\n\n\n\n<p>3 \u00e0 4 cuill\u00e8res \u00e0 soupe de graisse (un m\u00e9lange de saindoux et de beurre ou de margarine)&nbsp;<\/p>\n\n\n\n<p>1 verre de brandy&nbsp;<\/p>\n\n\n\n<p>Sel&nbsp;<\/p>\n\n\n\n<p>Pour la garniture aux pois chiches :&nbsp;<\/p>\n\n\n\n<p>1 kg de c\u00e9r\u00e9ales&nbsp;<\/p>\n\n\n\n<p>750 g de sucre&nbsp;<\/p>\n\n\n\n<p>2 citrons&nbsp;<\/p>\n\n\n\n<p>1 cuill\u00e8re \u00e0 dessert de cannelle en poudre&nbsp;<\/p>\n\n\n\n<p>3 jaunes d'\u0153uf&nbsp;<\/p>\n\n\n\n<p><strong>PR\u00c9PARATION :&nbsp;<\/strong><\/p>\n\n\n\n<p>Faire bouillir les pois chiches avec une pinc\u00e9e de sel, les \u00e9craser et les passer au tamis. Porter le sucre \u00e0 \u00e9bullition avec 2 dl d'eau et laisser bouillir pendant 1 ou 2 minutes.&nbsp;<\/p>\n\n\n\n<p>Ajouter les pois chiches \u00e9cras\u00e9s, la cannelle et le zeste de citron. Porter le m\u00e9lange \u00e0 \u00e9bullition en remuant jusqu'\u00e0 ce que le fond de la casserole soit visible. Retirer la casserole et ajouter les jaunes d'\u0153ufs. Porter \u00e0 nouveau le m\u00e9lange \u00e0 \u00e9bullition pour coudre les jaunes d'\u0153ufs. Laisser reposer toute la nuit. Tamisez la farine dans un bol et faites un puits au centre pour y verser la graisse chaude.&nbsp;<\/p>\n\n\n\n<p>M\u00e9langer le tout. Ajouter le cognac et p\u00e9trir en ajoutant quelques gouttes d'eau ti\u00e8de assaisonn\u00e9e de sel. Bien p\u00e9trir la p\u00e2te et la laisser reposer dans un environnement temp\u00e9r\u00e9. Etaler la p\u00e2te tr\u00e8s finement et la garnir d'un peu de la confiture pr\u00e9par\u00e9e.&nbsp;<\/p>\n\n\n\n<p>L'oseille est coup\u00e9e en demi-lunes (comme les rissoles), en triangles ou en rectangles (comme les p\u00e2t\u00e9s de viande) et frite dans de l'huile tr\u00e8s chaude ou de l'huile d'olive.&nbsp;<\/p>\n\n\n\n<p>Saupoudrer de sucre ou de sucre et de cannelle.&nbsp;<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Partagez vos recettes avec nous !<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>No\u00ebl est synonyme d'Azevias, nous vous proposons donc la recette d'Eurico Luz ! <\/p>","protected":false},"author":1,"featured_media":2701,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[],"class_list":["post-2699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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