{"id":5943,"date":"2009-09-15T23:04:09","date_gmt":"2009-09-15T21:04:09","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?page_id=5943"},"modified":"2009-10-03T10:34:26","modified_gmt":"2009-10-03T08:34:26","slug":"lessico","status":"publish","type":"page","link":"http:\/\/www.cuisine-francaise.org\/blog\/recettes-de-chefs\/ricetta\/lessico\/","title":{"rendered":"Lessico"},"content":{"rendered":"

110\u00a0\u00a0RICETTA \u2013 GUIDA DI PIERRETTE<\/h3>\n

DE LA CUCINA FRANCESE<\/h3>\n

\u00a0N\u00b0 \u00a0GUIDA DI PIERRETTE :<\/h3>\n

\u00a01 \u2013 Albicocche sciroppate<\/a><\/h3>\n

8 – Aioli salsa<\/a><\/h3>\n

13 \u2013 Amuse bouche o Briochine al \u00a0\u00a0\u00a0 salmone affumicato<\/h3>\n

14 \u2013 Ananas grigliato alla vanillia<\/a><\/h3>\n

37- Aubergines \u00e0 l\u2019huile d\u2019olive o\u00a0\u00a0 Melanzane alla provenzale<\/a><\/h3>\n

40 – Bab\u00e0 al rhum<\/a><\/h3>\n

42 – Bananes flamb\u00e9es au rhum\u00a0<\/a><\/h3>\n

44 – Branzino al cartoccio o bar<\/h3>\n

46 – Branzino alla Provenzale<\/a><\/h3>\n

49 – Bavarois \u00e0 la vanille<\/a><\/h3>\n

72 – Spezzatino di vitello\u00a0\u00a0 o Blanquette de veau<\/h3>\n

73 – Blinis<\/h3>\n

75 \u2013 B\u0153uf bourguignon o brasato\u00a0\u00a0alle spezie<\/a><\/h3>\n

91 \u2013 Bouillabaisse \u00a0\u00a0\u00a0\u00a0<\/a>\u00a0\u00a0\u00a0\u00a0\u00a0<\/h3>\n

96 – Bourride provenzale<\/a><\/h3>\n

99 – Brandade de morue<\/a><\/h3>\n

100 – Pain brioch\u00e9<\/h3>\n

114 \u2013 Cailles o quaglie ai funghie<\/h3>\n

136 – Cardi alla provenzale<\/h3>\n

138 – Capaccio di mare o carpaccio\u00a0 de saumon<\/h3>\n

145 \u2013 Cassoulet<\/h3>\n

159 \u2013 Dinde de noel aux marrons o Tacchino di Natale ai marroni<\/h3>\n

160 – Charlotte ai lamponi o charlotte aux fruits rouges<\/h3>\n

171 – Choucroute alsaziana<\/h3>\n

179 Clafoutis alle ciliegie \u00a0<\/h3>\n

188 – Composta di pesche, mele e cannella o compot\u00e9e de peches<\/h3>\n

205 \u2013 Coquilles St jacques gratin\u00e9es\u00a0\u00a0 o capesante in besciamella<\/h3>\n

207 – Capesante ai porri o coquille St jacques proven\u00e7ake<\/h3>\n

213 – Costolette di maiale normanna\u00a0<\/h3>\n

215 – Costolette di vitello<\/h3>\n

216 – Agnello al rosmarino o cotelettes d\u2019agneau<\/h3>\n

217- Cotriade<\/h3>\n

234 \u2013 Cr\u00e8me br\u00fbl\u00e9e<\/h3>\n

235 – \u00a0Crema caramelo o Cr\u00e8me caramel<\/h3>\n

236 \u2013 Crema di carote<\/h3>\n

245 – Pastella per crespelle<\/a>\u00a0tuto la ricette<\/h3>\n

246 \u2013 crespelle al chocolate<\/h3>\n

247 \u2013 crespelle zucchero<\/h3>\n

250 – crespelle \u00ab suzette \u00bb<\/a>\u00a0tutto ricette<\/h3>\n

257 – Croque monsieur al giallo d’uovo<\/h3>\n

264 – Crumble alle pere o crumble aux\u00a0 pommes<\/h3>\n

288 – Calamari in umido<\/h3>\n

289 – Indivia al forno o endives brais\u00e9es<\/h3>\n

296 – Cosciotto d’agnello alla cacciatora<\/h3>\n

345 – Filetti di aringa con patate<\/h3>\n

367 – Fondente al cioccolato\u00a0<\/h3>\n

382 – Fricandeau di vitello<\/h3>\n

395 – Galette des rois<\/h3>\n

396 \u2013 Gamberri<\/h3>\n

400 \u2013 Gaspacho<\/h3>\n

431 – Gratin di patate<\/h3>\n

453 \u2013 Ile flottante<\/h3>\n

463 – Aragosta grigliata o\u00a0\u00a0langouste grill\u00e9e<\/h3>\n

472 \u2013 lapin \u00e0 la proven\u00e7ale o oniglio alla provenzale<\/h3>\n

489 – Macedonia al vino bianco o\u00a0 macedoine de fruits\u00a0\u00a0\u00a0\u00a0<\/h3>\n

492- Madeleines<\/h3>\n

513 – Millefoglie con fragoline di bosco o millefeuille<\/h3>\n

528 – Merluzzo agli aromi o morue<\/h3>\n

532 – Mousse au chocolat<\/h3>\n

534 \u2013 Mousse al limone e\u00a0 mascarpone<\/h3>\n

537- Mousse di salmon<\/h3>\n

551 – Uova strapazzate<\/h3>\n

555 – Uova alla coque o \u0153ufs\u00a0coque<\/h3>\n

561 \u2013 \u0152ufs \u00e0 la neige\u00a0<\/h3>\n

582 – Pain perdu<\/h3>\n

599 – Salmone al cartoccio<\/h3>\n

603 \u2013 P\u00e2t\u00e9 de campagne o\u00a0 Pat\u00e8 di Campagna<\/h3>\n

614 \u2013 P\u00eaches escoffier o pesche al \u00a0 gratin<\/h3>\n

633 \u2013 Pintade<\/h3>\n

695 – Pur\u00e9 di sedano o pur\u00e9e de\u00a0 c\u00e9leri<\/h3>\n

697 – Pur\u00e8 fantasia carote<\/h3>\n

706 – Quiche loraine<\/h3>\n

709 – Quiche ai pomodori (tomate)<\/h3>\n

722- Ratatouille<\/h3>\n

732 – Riso al latte<\/h3>\n

750 – Stufato di cinghiale al cognac<\/h3>\n

752 – Arrosto di vitello ai funghi<\/h3>\n

753 – Triglie alle olive o rougets<\/h3>\n

771 – Insalata alla nizardata<\/h3>\n

784 – Salsa besciamella<\/h3>\n

790 – Salsa gribiche<\/h3>\n

801 \u2013 Salsa soubise<\/h3>\n

802 – Salsa supr\u00eame<\/h3>\n

812 – Salmone alla griglia<\/h3>\n

815 \u2013 Savarin au rhum o Savarin\u00a0\u00a0alle albicocche i rhum<\/h3>\n

822 – Souffl\u00e9 al formaggio<\/h3>\n

824 \u2013 souffl\u00e9 al grand marnier<\/h3>\n

827 – Zuppa di cipolle<\/h3>\n

828 – Crema di zucca<\/h3>\n

840 – Taboul\u00e9<\/h3>\n

842 – Girelle alla tapenade<\/h3>\n

844- Torta di albicocche<\/h3>\n

849 – Torta cioccolato fondente<\/h3>\n

856 – Torta alle prugne- mirabelle<\/h3>\n

859 – Quiche alle cipolle<\/h3>\n

863 – Torta di mele alsaziana<\/h3>\n

865 \u2013 tarta al frutta o crostata di\u00a0\u00a0composta di frutta<\/h3>\n

866 – Torta al rabarbaro<\/h3>\n

867 \u2013 Torta tatin<\/h3>\n

868 – Torta di pomodori e rucola<\/h3>\n

870 –\u00a0 Tartiflette<\/h3>\n

871 \u2013 Terrine de foie gras\u00a0 o Terrina di foie gras<\/h3>\n

879 – Tiramisu<\/h3>\n

881 – Pomodorri alla provenzale<\/h3>\n

nc\u00a0\u00a0\u00a0\u00a0 – Muffins<\/h3>\n

NC\u00a0– \u00a0Tian provenzal<\/h3>\n

Frittelles di melanzane<\/h3>\n

\u00a0Saut\u00e9 d\u2019agneau \u00e0 la proven\u00e7ale, o Stufato di agnello alla provenzale<\/h3>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

110\u00a0\u00a0RICETTA \u2013 GUIDA DI PIERRETTE DE LA CUCINA FRANCESE \u00a0N\u00b0 \u00a0GUIDA DI PIERRETTE : \u00a01 \u2013 Albicocche sciroppate 8 – Aioli salsa 13 \u2013 Amuse bouche o Briochine al \u00a0\u00a0\u00a0 salmone affumicato 14 \u2013 Ananas grigliato alla vanillia 37- Aubergines \u00e0 l\u2019huile d\u2019olive o\u00a0\u00a0 Melanzane alla provenzale 40 – Bab\u00e0 al rhum 42 – Bananes […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5696,"menu_order":1,"comment_status":"open","ping_status":"open","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5943"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=5943"}],"version-history":[{"count":7,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5943\/revisions"}],"predecessor-version":[{"id":5959,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5943\/revisions\/5959"}],"up":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5696"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}