{"id":1551,"date":"2022-10-04T17:17:58","date_gmt":"2022-10-04T15:17:58","guid":{"rendered":"http:\/\/www.grandgirard.com\/recettes\/?p=1551"},"modified":"2022-10-08T14:16:03","modified_gmt":"2022-10-08T12:16:03","slug":"escargots-au-pesto","status":"publish","type":"post","link":"http:\/\/www.grandgirard.com\/recettes\/escargots-au-pesto\/","title":{"rendered":"Escargots au pesto"},"content":{"rendered":"\n<ul class=\"wp-block-list\"><li><em>Pr\u00e9chauffez votre four \u00e0 180\u00b0C.<\/em><\/li><li><em>D\u00e9roulez la p\u00e2te feuillet\u00e9e sur votre plan de travail.<\/em><\/li><li><em>\u00c9talez la sauce&nbsp;<\/em><a rel=\"noreferrer noopener\" href=\"https:\/\/www.jujube-en-cuisine.fr\/pistou-ou-pesto\/\" target=\"_blank\">pesto<\/a><em>&nbsp;sur la p\u00e2te.<\/em> (pesto tomate, pesto verde, pesto maison!)<\/li><li><em>Enroulez la p\u00e2te sur elle-m\u00eame et d\u00e9coupez en tron\u00e7ons d\u2019environ 2 cm d\u2019\u00e9paisseur*.<\/em><\/li><li>Enfournez pour une vingtaine de minutes, en prenant soin de surveiller la cuisson (les temps de cuisson varient selon la puissance de chaque four), servez d\u00e8s la sortie du four (attention c\u2019est chaud !)<\/li><\/ul>\n\n\n\n<p>* Si la p\u00e2te feuillet\u00e9e est trop molle (temp\u00e9rature ambiante \u00e9lev\u00e9e par exemple) entreposez votre p\u00e2te enroul\u00e9e un quart d\u2019heure au cong\u00e9lateur, vous aurez plus de facilit\u00e9 pour la d\u00e9couper.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9chauffez votre four \u00e0 180\u00b0C. D\u00e9roulez la p\u00e2te feuillet\u00e9e sur votre plan de travail. \u00c9talez la sauce&nbsp;pesto&nbsp;sur la p\u00e2te. (pesto tomate, pesto verde, pesto maison!) Enroulez la p\u00e2te sur elle-m\u00eame et d\u00e9coupez en tron\u00e7ons d\u2019environ 2 cm d\u2019\u00e9paisseur*. Enfournez pour une vingtaine de minutes, en prenant soin de surveiller la cuisson (les temps de cuisson &hellip; <a href=\"http:\/\/www.grandgirard.com\/recettes\/escargots-au-pesto\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Escargots au pesto<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1561,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,65],"tags":[149,302],"class_list":["post-1551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aperitif","category-four","tag-pate-feuilletee","tag-pesto-verde"],"_links":{"self":[{"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/posts\/1551","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/comments?post=1551"}],"version-history":[{"count":5,"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/posts\/1551\/revisions"}],"predecessor-version":[{"id":1575,"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/posts\/1551\/revisions\/1575"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/media\/1561"}],"wp:attachment":[{"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/media?parent=1551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/categories?post=1551"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.grandgirard.com\/recettes\/wp-json\/wp\/v2\/tags?post=1551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}