{"id":1758,"date":"2016-10-05T16:01:18","date_gmt":"2016-10-05T14:01:18","guid":{"rendered":"https:\/\/forum-helveticum.ch\/fr\/2016\/10\/berner-platte\/"},"modified":"2016-10-06T12:31:55","modified_gmt":"2016-10-06T10:31:55","slug":"berner-platte","status":"publish","type":"post","link":"https:\/\/forum-helveticum.ch\/fr\/2016\/10\/berner-platte\/","title":{"rendered":"Berner Platte &#8211; Plat Bernois"},"content":{"rendered":"<div id=\"attachment_1751\" class=\"wp-caption alignnone\"><a href=\"https:\/\/forum-helveticum.ch\/fr\/2016\/10\/berner-platte\/\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1751\" src=\"https:\/\/forum-helveticum.ch\/wp-content\/uploads\/2016\/10\/berner-platte-700x466.jpg\" alt=\"http:\/\/www.journal-b.ch\/de\/blogs\/5\/378\/W\u00e4hrschafts-(77).htm\" width=\"700\" height=\"466\" \/><\/a><p class=\"wp-caption-text\">http:\/\/www.journal-b.ch\/de\/blogs\/5\/378\/W\u00e4hrschafts-(77).htm<\/p><\/div>\r\n<p>Recette de Suisse al\u00e9manique\u00a0<\/p>\r\n<p><!--more--><\/p>\r\n<p><span class=\"Apple-style-span\">Ingr\u00e9dients pour 6 &#8211; 8 personnes<br \/>\r\n <i>1 c.s. de beurre<\/i><br \/>\r\n <i>1 oignon et 1 gousse d\u2019ail<\/i><br \/>\r\n <i>1 \u00bd kg de haricots verts<\/i><br \/>\r\n <i>1 brin de sarriette<\/i><br \/>\r\n <i>env. \u00bd l de bouillon de viande<\/i><br \/>\r\n <i>600 g de lard<\/i><br \/>\r\n <i>600 g de porc fum\u00e9<\/i><br \/>\r\n <i>1 saucisse de langue bernoise<\/i><br \/>\r\n <i>600 g de b\u0153uf (ou de langue, de jarret de porc, etc.)<\/i><br \/>\r\n <i>8 &#8211; 10 pommes de terre<\/i><br \/>\r\n \u00a0<br \/>\r\n Faire chauffer le beurre, y faire rapidement revenir l\u2019oignon hach\u00e9 et la gousse d\u2019ail, puis ajouter les haricots effil\u00e9s et les faire revenir eux aussi. Y mettre la sarriette et mouiller avec le bouillon de b\u0153uf. \u00c9tuver entre trois quarts d\u2019heure et une heure et demie, en fonction de la sorte de haricots. Saler l\u00e9g\u00e8rement si n\u00e9cessaire.<br \/>\r\n \u00a0<br \/>\r\n Faire bouillir la viande \u00e0 part, r\u00e9chauffer les saucisses puis couper le tout en morceaux. Dresser sur les haricots avec les pommes de terre que l\u2019on aura fait cuire dans une autre casserole.<br \/>\r\n <\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Recette de Suisse al\u00e9manique\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-1758","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\/1758","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=1758"}],"version-history":[{"count":0,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/posts\/1758\/revisions"}],"wp:attachment":[{"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/media?parent=1758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/categories?post=1758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/tags?post=1758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}