{"id":6646,"date":"2021-05-23T10:42:39","date_gmt":"2021-05-23T09:42:39","guid":{"rendered":"https:\/\/riberalves.pt\/receitas\/bacalhau-silvestre\/"},"modified":"2024-03-08T15:20:45","modified_gmt":"2024-03-08T15:20:45","slug":"morue-sylvestre","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/fr\/recettes\/morue-sylvestre\/","title":{"rendered":"Morue sylvestre"},"content":{"rendered":"\n

Pour pr\u00e9parer une d\u00e9licieuse Morue <\/a> sylvestre \u00e0 la mode du Chef Bruno Rodrigues de BRB – Gastronomie avec passion<\/a>, suivez les \u00e9tapes ci-dessous et bon app\u00e9tit !<\/p>\n\n\n\n

Commencez par hacher 200g de Truffes des sables et faites-les caram\u00e9liser un peu dans la po\u00eale, avec une gousse d’ail et un filet d’huile d’olive.<\/p>\n\n\n\n

Une fois qu’elles sont l\u00e9g\u00e8rement caram\u00e9lis\u00e9es, ajoutez un peu d’eau et laissez mijoter jusqu’\u00e0 ce que les Truffes soient tendres.<\/p>\n\n\n\n

Ensuite, \u00e9crasez-les ou mettez-les dans un robot m\u00e9nager pour les r\u00e9duire en une cr\u00e8me de consistance \u00e9paisse.<\/p>\n\n\n\n

Dans une autre po\u00eale, faites sauter l\u00e9g\u00e8rement les Tortulhos (Champignons ib\u00e9riques, des l\u00e9piotes ou coulemelles) et les asperges, apr\u00e8s les avoir nettoy\u00e9es et avoir enlev\u00e9 la partie la plus dure des tiges.<\/p>\n\n\n\n

Dans une autre po\u00eale, confire la morue, recouverte d’huile d’olive, d’un bouquet de carqueja, de feuilles de laurier, de romarin et d’une gousse d’ail.<\/p>\n\n\n\n

Les 100g restant de Truffes des sables, les couper en petits d\u00e9s, et les faire frire jusqu’\u00e0 ce qu’ils soient croustillants.<\/p>\n\n\n\n

Monter les Assiettes :<\/strong><\/p>\n\n\n\n

D\u00e9poser une cuiller\u00e9e de pur\u00e9e de truffe, les asperges, recouvrir de la longe l\u00e9g\u00e8rement \u00e9miett\u00e9e.<\/p>\n\n\n\n

Garnissez les d\u00e9s de truffes avec les champignons saut\u00e9s.<\/p>\n\n\n\n

Terminer par un filet d’huile d’olive aromatis\u00e9e dans laquelle la morue a \u00e9t\u00e9 lentement cuite.<\/p>\n\n\n\n

*Partenariat : \u00e0 la mode du Chef Bruno Rodrigues de BRB – Gastronomie avec Passion<\/a><\/p>\n\n\n\n

<\/a>PR\u00caTE \u00c0 \u00caTRE SAVOUR\u00c9E!<\/a><\/strong><\/strong><\/h2>\n","protected":false},"featured_media":3907,"template":"","categories":[37,252,55],"colecoes":[332,326,329],"tipos-bacalhau":[239],"class_list":["post-6646","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-elaborees-fr","category-originais-fr","category-recette-du-chef","colecoes-automne-hiver","colecoes-occasions-speciales","colecoes-original-et-innovant","tipos-bacalhau-paves-de-morue"],"acf":[],"yoast_head":"\nMorue sylvestre - Riberalves<\/title>\n<meta name=\"description\" content=\"La recette s'appelle Morue sylvestre! Une recette authentique, \u00e9labor\u00e9e avec des produits traditionnels et de saison et de la morue Riberalves. 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