{"id":1190,"date":"2008-10-23T18:28:41","date_gmt":"2008-10-23T16:28:41","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=1190"},"modified":"2008-10-23T18:28:41","modified_gmt":"2008-10-23T16:28:41","slug":"galettes-bretonnes","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/galettes-bretonnes\/","title":{"rendered":"galettes bretonnes,"},"content":{"rendered":"<div id=\"attachment_1191\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/galette-bretonne-numero-391-du-guide-de-pierrette.jpg\" rel=\"lightbox[1190]\"><img aria-describedby=\"caption-attachment-1191\" loading=\"lazy\" class=\"size-medium wp-image-1191\" title=\"galette-bretonne-numero-391-du-guide-de-pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/galette-bretonne-numero-391-du-guide-de-pierrette-300x174.jpg\" alt=\"galette-bretonne-numero-391-du-guide-de-pierrette\" width=\"300\" height=\"174\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/galette-bretonne-numero-391-du-guide-de-pierrette-300x174.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/galette-bretonne-numero-391-du-guide-de-pierrette.jpg 481w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1191\" class=\"wp-caption-text\">galette-bretonne-numero-391-du-guide-de-pierrette<\/p><\/div>\n<p>Recette de la galette, sp\u00e9cialit\u00e9 bretonne, plat typique de Bretagne, gastronomie fran\u00e7aise de la r\u00e9gion bretonne, \u00e0 base de farine de sarrasin, garnie de pr\u00e9paration sal\u00e9e.<\/p>\n<p>INGREDIENTS pour 12 galettes,<\/p>\n<p>Pr\u00e9paration 25 minutes, Repos 3 heures, cuisson : environ 45 minutes.<\/p>\n<p>400 gr de farine de bl\u00e9 noir, 125 g de farine de froment, 1 litre de lai, 50 g de beurre, 1 pinc\u00e9e de gros sel, 200 gr demi-sel fondu,<\/p>\n<p>pour la garniture : andouille, fromage, jambon, saucisse, oeufs, au choix.<\/p>\n<p>PROGESSION \/<\/p>\n<p>1- \u00a8Pr\u00e9parez la p\u00e2te \u00e0 galettes comme la p\u00e2te \u00e0 cr\u00eapes, ( voir recette d\u00e9j\u00e0 donn\u00e9e) en y ajoutant le sel et laissez la reposer 3 heures.<\/p>\n<p>2- graissez la poele avec le beurre fondu \u00e0 l&rsquo;aide d&rsquo;un coton, ou d&rsquo;une spatule en fibres sp\u00e9ciales,<\/p>\n<p>3- Lorsque le beurre fume, versez une petite louche de p\u00e2te et \u00e9talez-la. Laissez cuire 2 minutes puis retournez la galette d\u00e9licatement sans la briser ( car la galette est plus fragile que la cr\u00e8pe).<\/p>\n<p>4- Ajoutez la garniture et rabattez les bords avec la spatule. Laissez cuire 2 minutes et faites la glisser dans une assiette. Avant de d\u00e9guster, frottez le dessus de la galette avec un petit morceau de beurre demi-sel. Bonne d\u00e9gustation.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de la galette, sp\u00e9cialit\u00e9 bretonne, plat typique de Bretagne, gastronomie fran\u00e7aise de la r\u00e9gion bretonne, \u00e0 base de farine de sarrasin, garnie de pr\u00e9paration sal\u00e9e. INGREDIENTS pour 12 galettes, Pr\u00e9paration 25 minutes, Repos 3 heures, cuisson : environ 45 minutes. 400 gr de farine de bl\u00e9 noir, 125 g de farine de froment, 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","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":""},"categories":[4],"tags":[279,40,5188,865,10],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1190"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"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=1190"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1190\/revisions"}],"predecessor-version":[{"id":1193,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1190\/revisions\/1193"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=1190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=1190"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=1190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}