{"id":578,"date":"2021-11-26T15:46:49","date_gmt":"2021-11-26T14:46:49","guid":{"rendered":"http:\/\/lacuisinedecesar.fr\/?p=578"},"modified":"2021-11-26T15:46:51","modified_gmt":"2021-11-26T14:46:51","slug":"harissa-a-lail-noir","status":"publish","type":"post","link":"https:\/\/lacuisinedecesar.fr\/index.php\/2021\/11\/26\/harissa-a-lail-noir\/","title":{"rendered":"Harissa \u00e0 l’ail noir."},"content":{"rendered":"\n

Connaissez-vous l\u2019ail noir\u00a0? Il s\u2019agit d\u2019un ail ferment\u00e9, cuit \u00e0 basse temp\u00e9rature pendant des semaines\u00a0! Bien que je sois tr\u00e8s curieux je n\u2019avais jamais eu l\u2019occasion de go\u00fbter, c\u2019est en en trouvant dans une boutique bio que je me suis lanc\u00e9. Je m\u2019attendais \u00e0 un go\u00fbt fort mais bien au contraire, c\u2019est tr\u00e8s subtil mais tr\u00e8s savoureux\u00a0! Je l\u2019ai \u00e9tal\u00e9 sur une tartine de pain grill\u00e9, on y trouve une certaine sucrosit\u00e9 et une pointe d\u2019acidit\u00e9 semblable \u00e0 un tr\u00e8s bon vinaigre balsamique.<\/p>\n\n\n\n

Ceci \u00e9tant dit, nous sommes tout de m\u00eame l\u00e0 pour une recette de harissa. Moi qui suis fan de piment j\u2019ai \u00e9t\u00e9 tellement d\u00e9\u00e7u du dernier pot de harissa achet\u00e9\u2026 Leur pr\u00e9paration n\u2019avait pas d\u2019autre go\u00fbt que celui d\u2019un mauvais vinaigre blanc. Alors finit les vacances, on reprend nos bonnes habitudes et on se remet \u00e0 la cuisine maison\u00a0! Je me suis dit que cet ail noir mari\u00e9 \u00e0 la force du piment oiseau et au go\u00fbt anis\u00e9 du carvi nous donnerait une harissa plus complexe mais tr\u00e8s \u00e9quilibr\u00e9e dans les go\u00fbts.<\/p>\n\n\n

<\/div>
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\n
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\"Harissa<\/div>\n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
\n \n

Harissa \u00e0 l’ail noir<\/h2>\n\n\n \n\n\n <\/div>\n \n
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<\/path><\/g><\/g><\/svg><\/span> Pour: <\/span>1<\/span> pot (100Gr)<\/span><\/span><\/div>\n
<\/path><\/g><\/g><\/svg><\/span> Temps de pr\u00e9paration <\/span>30 minutes<\/span><\/span> min<\/span><\/span><\/div><\/div>\n\n <\/div>\n \n
\n \n

Ingr\u00e9dients<\/h3>
  • 50<\/span> Gr de piments<\/span><\/li>
  • 1<\/span> T\u00e8te d'ail noir <\/span><\/li>
  • 30<\/span> Gr de graines de carvi<\/span><\/li>
  • 1<\/span> Tomate<\/span><\/li>
  • 1<\/span> CAS de graines de coriandre<\/span><\/li>
  • 3<\/span> CAS d'huile d'olive<\/span><\/li>
  • 1<\/span> CAS de sel<\/span><\/li><\/ul><\/div><\/div>\n
    <\/g><\/svg><\/span> Co\u00fbt: <\/span>\u20ac\u20ac<\/span><\/div>\n <\/div>\n \n
    \n

    Instructions<\/h3>
    • Comme vous avez pu le remarquer ci vous avez lu plusieurs recettes, ici on adore la torr\u00e9faction\u00a0! Toujours \u00e0 feu tr\u00e8s doux, placer les graines de carvi et de coriandre dans une po\u00eale sans rien y ajouter. Laisser 5- 10 minutes en m\u00e9langeant souvent et surveillant que \u00e7a ne br\u00fble pas. <\/span><\/div>
      \"Harissa<\/div> <\/li>
    • Enlever la tige de vos piments s\u2019ils l\u2019ont encore. Si vous voulez une harissa pas trop forte enlevez aussi les graines des piments.<\/span>
      <\/div>Si avez un pilon il est pr\u00e9f\u00e9rable de commencer par broyer les graines et les piments ensemble. Mettez ensuite le reste de vos ingr\u00e9dients dans un mixeur.<\/span>
      <\/div>Afin de garder mes pots longtemps \u00e0 l\u2019air libre j\u2019ai opt\u00e9 pour la st\u00e9rilisation \u00e0 l\u2019eau bouillante un bonne demi heure. <\/span><\/div>
      \"Harissa<\/div> <\/li><\/ul><\/div><\/div>\n \n <\/div>\n \n

      Notes<\/h3>
      L\u2019astuce du \u00ab\u00a0chef\u00a0\u00bb<\/strong> ; Pour une harissa moins forte et plus sucr\u00e9e n\u2019h\u00e9sitez pas \u00e0 mettre plus de tomates fra\u00eeches. <\/em><\/span><\/div><\/div>\n \n
      \n \n \n \n\n
      <\/g><\/svg><\/span> Type de recette: <\/span>Condiment<\/span><\/div>
      <\/g><\/svg><\/span> Mots cl\u00e9s: <\/span>Ail, Ail noir, Harissa<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>\n\n\n

      Vous avez pr\u00e9par\u00e9 cette recette?<\/h4>\n\n\n\n

      Je serai ravi de voir le r\u00e9sultat ! N’h\u00e9sitez pas \u00e0 me taguer sur instagram avec le #lacuisinedecesar !<\/p>\n\n\n\n\n","protected":false},"excerpt":{"rendered":"

      Connaissez-vous l\u2019ail noir\u00a0? Il s\u2019agit d\u2019un ail ferment\u00e9, cuit \u00e0 basse temp\u00e9rature pendant des semaines\u00a0! Bien que je sois tr\u00e8s curieux je n\u2019avais jamais eu l\u2019occasion de go\u00fbter, c\u2019est en en trouvant dans une boutique bio que je me suis lanc\u00e9. Je m\u2019attendais \u00e0 un go\u00fbt fort mais bien au contraire, c\u2019est tr\u00e8s subtil mais …<\/p>\n","protected":false},"author":2,"featured_media":584,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-3-right-sidebar.php","format":"gallery","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"loftocean_post_primary_category":0,"loftocean_post_format_gallery":"[gallery ids=\"580,581,582,583\"][\/gallery]","loftocean_post_format_gallery_ids":"580,581,582,583","loftocean_post_format_gallery_urls":"http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2021\/11\/IMG_4215-1-150x150.jpg,http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2021\/11\/IMG_4244-150x150.jpg,http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2021\/11\/IMG_4247-150x150.jpg,http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2021\/11\/IMG_4243-1-150x150.jpg","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"on","loftocean-like-count":21,"loftocean-view-count":1356,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[109,107],"tags":[209,210,208],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts\/578"}],"collection":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/comments?post=578"}],"version-history":[{"count":1,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts\/578\/revisions"}],"predecessor-version":[{"id":585,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts\/578\/revisions\/585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/media\/584"}],"wp:attachment":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/media?parent=578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/categories?post=578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/tags?post=578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}