{"id":1516,"date":"2016-10-05T09:58:11","date_gmt":"2016-10-05T07:58:11","guid":{"rendered":"https:\/\/forum-helveticum.ch\/fr\/2016\/10\/coniglio-arrosto-alla-ticinese\/"},"modified":"2016-10-06T11:58:46","modified_gmt":"2016-10-06T09:58:46","slug":"coniglio-arrosto-alla-ticinese","status":"publish","type":"post","link":"https:\/\/forum-helveticum.ch\/fr\/2016\/10\/coniglio-arrosto-alla-ticinese\/","title":{"rendered":"Coniglio arrosto alla ticinese &#8211; Lapin r\u00f4ti \u00e0 la tessinoise"},"content":{"rendered":"<div id=\"attachment_1509\" class=\"wp-caption alignnone\"><a href=\"https:\/\/forum-helveticum.ch\/fr\/2016\/10\/coniglio-arrosto-alla-ticinese\/\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1509 size-medium\" src=\"https:\/\/forum-helveticum.ch\/wp-content\/uploads\/2016\/10\/DSCN0289-1024x768-700x525.jpg\" alt=\"coniglio arrosto\" width=\"700\" height=\"525\" \/><\/a><p class=\"wp-caption-text\">http:\/\/www.chebonchebon.com\/2013\/04\/25\/coniglio-arrosto-al-forno\/<\/p><\/div>\r\n<p>Recettes de Suisse italienne\u00a0<\/p>\r\n<p><!--more--><\/p>\r\n<p><span class=\"Apple-style-span\">Ingr\u00e9dients pour 4 \u00e0 5 personnes<br \/>\r\n <i>Un jeune lapin d\u00e9coup\u00e9<\/i><br \/>\r\n <i>50\u00a0g de lardons<\/i><br \/>\r\n <i>2-3 feuilles de sauge fra\u00eeche<\/i><br \/>\r\n <i>1 brin de romarin et 1 de thym<\/i><br \/>\r\n <i>2 baies de geni\u00e8vre<\/i><br \/>\r\n <i>sel et poivre<\/i><br \/>\r\n <i>2 c.s. de beurre \u00e0 r\u00f4tir<\/i><br \/>\r\n <i>1\/2 verre de vin blanc et 1\/2 verre d\u2019eau<\/i><br \/>\r\n <i>3-4 c.s.\u00a0de marsala<\/i><br \/>\r\n \u00a0<br \/>\r\n Saler et poivrer les morceaux de lapin et les disposer dans une cocotte d\u00e9couverte avec les lardons, les baies de geni\u00e8vre et les herbes aromatiques. R\u00f4tir pendant environ une demi-heure dans un four chaud (220\u00b0C env.) et arroser r\u00e9guli\u00e8rement de beurre \u00e0 r\u00f4tir fondu pour que l\u2019ext\u00e9rieur des morceaux ne s\u00e8che pas.<br \/>\r\n \u00a0<br \/>\r\n D\u00e9glacer avec le vin et l\u2019eau et faire cuire \u00e0 couvert \u00e0 petit feu pendant une heure. Retourner les morceaux une \u00e0 deux fois et les arroser de temps en temps du liquide de cuisson. Finalement, ajouter le marsala \u00e0 la sauce et remettre le lapin au four sans couvercle pendant quelques minutes.<br \/>\r\n \u00a0<br \/>\r\n Accompagner de polenta ou de risotto.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Recettes de Suisse italienne\u00a0<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[142],"tags":[234],"class_list":["post-1516","post","type-post","status-publish","format-standard","hentry","category-gastronomie-fr","tag-recette"],"acf":[],"_links":{"self":[{"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/posts\/1516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/comments?post=1516"}],"version-history":[{"count":0,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/posts\/1516\/revisions"}],"wp:attachment":[{"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/media?parent=1516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/categories?post=1516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/tags?post=1516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}