{"id":3528,"date":"2014-10-23T08:36:50","date_gmt":"2014-10-23T06:36:50","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=3528"},"modified":"2017-02-24T01:51:04","modified_gmt":"2017-02-24T00:51:04","slug":"fabada-asturiana","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/fabada-asturiana\/","title":{"rendered":"Recette de fabada asturiana (Cassoulet \u00e0 l&rsquo;espagnole)"},"content":{"rendered":"<p>Cet article d\u00e9crit comment pr\u00e9parer la recette traditionnelle et authentique de\u00a0la <strong><em>fabada asturiana<\/em><\/strong>. Il s&rsquo;agit d&rsquo;un plat tr\u00e8s r\u00e9pandu dans toute\u00a0l\u2019Espagne \u00e0 base de haricots blancs, chorizo, boudin et du lard. \u00c7a ressemble un petit peu au Cassoulet, mais ce n&rsquo;est pas cuit au four.\u00a0N\u00e9anmoins\u00a0c&rsquo;est tr\u00e8s facile et \u00e7a n\u00e9cessite peu de pr\u00e9paration, mais en revanche, la cuisson est longue.<\/p>\n<h2>Voulez-vous savoir comment faire la fabada ?<\/h2>\n<p>Comme la plupart des plats mijot\u00e9s\u00a0avec des l\u00e9gumes secs il ne faut pas oublier\u00a0de faire tremper les haricots la veille. En plus, pendant la cuisson on doit \u00ab\u00a0effrayer\u00a0\u00bb les haricots deux ou trois fois pour les rendre tendres \u00e0 la fin. Ne pas vous inqui\u00e9ter\u00a0si certains\u00a0haricots\u00a0se brisent pendant la cuisson, \u00e7a\u00a0donnera du corps \u00e0 la sauce. Je dois dire que ce plat, et en g\u00e9n\u00e9ral, toutes sortes de mijot\u00e9s\u00a0avec des haricots blancs, \u00e9taient les plats que j&rsquo;aimais le moins quand j&rsquo;\u00e9tais petit, mais maintenant je les aime bien \u00e7a quand c&rsquo;est soigneusement cuisin\u00e9.<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/fabada_asturiana_cassoulet_a_lespagnole.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Fabada asturiana (cassoulet \u00e0 l&#039;espagnole)\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/fabada_asturiana_cassoulet_a_lespagnole.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/fabada_asturiana_cassoulet_a_lespagnole-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/fabada_asturiana_cassoulet_a_lespagnole-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/fabada_asturiana_cassoulet_a_lespagnole.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/fabada-asturiana\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de fabada asturiana (Cassoulet \u00e0 l&rsquo;espagnole)<\/h2>\n<span id=\"post-ratings-3528\" class=\"post-ratings\" data-nonce=\"865bb4fec9\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_3528_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(3528, 1, '1 Star');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3528_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(3528, 2, '2 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3528_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(3528, 3, '3 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3528_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(3528, 4, '4 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3528_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(3528, 5, '5 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,33 \/ 5. Votes: 3<\/div><\/span><span id=\"post-ratings-3528-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT45M>45m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-02-24\"><\/time> \n<span itemprop=\"description\" content=\"Comment pr\u00e9parer la traditionnelle fabada asturiana. Un plat typique en Espagne. Mijot\u00e9 de haricots blancs au chorizo, boudin et lard. Recette facile.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">400 g des haricots blancs<\/li>\n<li itemprop=\"recipeIngredient\">1 chorizo espagnol \u00e0 cuire<\/li>\n<li itemprop=\"recipeIngredient\">1 boudin noir\u00a0espagnol \u00e0 cuire<\/li>\n<li itemprop=\"recipeIngredient\">150 g de lard fum\u00e9<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 caf\u00e9 de paprika doux<\/li>\n<li itemprop=\"recipeIngredient\">1 ou 2 feuilles de laurier<\/li>\n<li itemprop=\"recipeIngredient\">2 ou 3 brins de safran (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">La veille, faire tremper\u00a0les haricots dans un grand bol couverts d&rsquo;eau froide. Laissez-les tremper pendant 8 \u00e0 12 heures.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter les haricots et rincer \u00e0 l&rsquo;eau froide.<\/li>\n<li itemprop=\"recipeInstructions\">Placer-les dans une casserole et couvrir d&rsquo;eau froide. Porter \u00e0 \u00e9bullition.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s que l&rsquo;eau bout, \u00ab\u00a0effrayer\u00a0\u00bb les haricots, c&rsquo;est \u00e0 dire, ajouter un peu d&rsquo;eau froide pour arr\u00eater la cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, ajouter\u00a0le chorizo\u200b\u200b, le boudin noir, le lard, le laurier, le paprika\u00a0et le safran\u00a0pr\u00e9alablement\u00a0l\u00e9g\u00e8rement \u00e9cras\u00e9 au mortier.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser mijoter\u00a0\u00e0 feu moyen-doux pendant environ 3 heures. Pendant la cuisson \u00ab\u00a0effrayer\u00a0\u00bb les haricots encore deux\u00a0fois \u00e0 l&rsquo;eau froide ou si il vous semble\u00a0avoir besoin d&rsquo;un peu plus de\u00a0bouillon.<\/li>\n<li itemprop=\"recipeInstructions\">Quand les haricots sont tendres, retirer le chorizo\u200b\u200b, le boudin et le lard.<\/li>\n<li itemprop=\"recipeInstructions\">Trancher\u00a0le lard en gros morceaux et couper le\u00a0chorizo \u200b\u200bet le boudin en rondelles d&rsquo;un centim\u00e8tre d\u2019\u00e9paisseur.<\/li>\n<li itemprop=\"recipeInstructions\">Saler les haricots selon votre\u00a0go\u00fbt et y remettre\u00a0le chorizo\u200b\u200b, le boudin et le bacon. Retirer la feuille de laurier.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser cuire 2 ou 3 minutes de plus pour m\u00e9langer les saveurs.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat. Bon app\u00e9tit!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Ce\u00a0mijot\u00e9 de haricots blancs\u00a0ou \u00ab\u00a0fabada asturiana\u00a0\u00bb peut \u00eatre consomm\u00e9 tout de suite\u00a0ou \u00eatre pr\u00e9pare \u00e0 l&rsquo;avance, car c&rsquo;est aussi tr\u00e8s bon r\u00e9chauff\u00e9.<\/li>\n<li>Vous pouvez ajouter deux\u00a0gousses d&rsquo;ail pel\u00e9es, un oignon entier et un filet d&rsquo;huile d&rsquo;olive extra vierge au d\u00e9bout\u00a0de la cuisson. Bien que je pr\u00e9f\u00e8re ne pas les\u00a0utiliser.<\/li>\n<li>Vous pouvez \u00e9galement ajouter de l&rsquo;os de jambon, un morceau de jambon et \/ ou ajouter encore\u00a0du chorizo ou du boudin noir\u00a0selon vos envies.<\/li>\n<li>Si vous souhaitez cuisiner\u00a0une version plus l\u00e9g\u00e8re de ce mijot\u00e9 d&rsquo;haricots, faites\u00a0d\u00e9graisser avant le chorizo \u200b\u200bet le boudin en les faisant cuire \u00e0 l&rsquo;eau dans une casserole. Les ajouter\u00a0aux haricots \u00e0\u00a0mi-cuisson.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<p>Et vous, vous aimez ce genre de plats ? Ou peut-\u00eatre pas de tout\u00a0? J&rsquo;esp\u00e8re que non! Si vous souhaitez partager vos commentaires, n&rsquo;h\u00e9sitez pas \u00e0 laisser un message ci-dessous.<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment pr\u00e9parer la traditionnelle fabada asturiana. Un plat typique en Espagne. Mijot\u00e9 de haricots blancs au chorizo, boudin et lard. Recette facile.<\/p>\n","protected":false},"author":1,"featured_media":6028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"fabada","_yoast_wpseo_metadesc":"Comment pr\u00e9parer la traditionnelle fabada asturiana. Un plat typique en Espagne. Mijot\u00e9 de haricots blancs au chorizo, boudin et lard. Recette facile.","footnotes":""},"categories":[20],"tags":[396,471,479,83],"class_list":["post-3528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","tag-chorizo","tag-legumes-secs","tag-fabada","tag-morcilla"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de fabada asturiana (Cassoulet \u00e0 l&rsquo;espagnole)<\/title>\n<meta name=\"description\" content=\"Comment pr\u00e9parer la traditionnelle fabada asturiana. Un plat typique en Espagne. Mijot\u00e9 de haricots blancs au chorizo, boudin et lard. 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