{"id":4330,"date":"2015-03-24T19:14:53","date_gmt":"2015-03-24T18:14:53","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=4330"},"modified":"2015-05-13T23:42:58","modified_gmt":"2015-05-13T21:42:58","slug":"petits-pois-sautes-au-jambon-cru","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/petits-pois-sautes-au-jambon-cru\/","title":{"rendered":"Recette de petits pois saut\u00e9s au jambon cru"},"content":{"rendered":"<p>Cette entr\u00e9e d\u00e9crit comment pr\u00e9parer les <strong>petits pois saut\u00e9s au jambon cru<\/strong>. C\u2019est l\u2019une des fa\u00e7ons la plus r\u00e9pandue de pr\u00e9senter ces jolis\u00a0l\u00e9gumes dans mon pays, l\u2019Espagne. Dans cette recette je vous pr\u00e9sente le processus complet en utilisant des petits pois frais\u00a0avec les cosses, mais, on peut \u00e9galement faire une version plus rapide avec un produit surgel\u00e9. Toutefois, vous pouvez utiliser toutes sorte de jambon cru, mais si vous trouvez un bon jambon serrano, n\u2019h\u00e9sitez pas \u00e0 l\u2019utiliser. Voulez-vous savoir comment \u00e9laborer les petits pois saut\u00e9s au jambon cru ? Allez, op !<\/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\/2015\/03\/guisantes_con_jamon.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/guisantes_con_jamon.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/guisantes_con_jamon-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/guisantes_con_jamon-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\/2015\/03\/guisantes_con_jamon.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/petits-pois-sautes-au-jambon-cru\/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 petits pois saut\u00e9s au jambon cru<\/h2>\n<span id=\"post-ratings-4330\" class=\"post-ratings\" data-nonce=\"005e7cec52\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_4330_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(4330, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4330_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(4330, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4330_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(4330, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4330_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(4330, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4330_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(4330, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 1<\/div><\/span><span id=\"post-ratings-4330-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=PT15M>15 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2015-05-13\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/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\">1 kg de petits pois frais avec les cosses<\/li>\n<li itemprop=\"recipeIngredient\">150 g de jambon cru en tranches \u00e9paisses<\/li>\n<li itemprop=\"recipeIngredient\">1 gousse d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">1 ou 2 feuilles de laurier<\/li>\n<li itemprop=\"recipeIngredient\">4 cuilleres \u00e0 soupe d\u2019huile d\u2019olive<\/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\">D\u00e9grainer les cosses des petits pois. Pour cela, ouver les cosses sur la longueur et faire sortir les petits pois avec votre votre doigt.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une casserole, faire chauffer 1 litre d\u2019eau \u00e0 feu vif avec le laurier.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s que l\u2019eau bout, incorporer les petis pois et faire cuire \u00e0 feu moyen 5 minutes environ \u00e0 partir de la reprise du fr\u00e9missement. Si on utilise des petis pois surgel\u00e9s, suivre les indications du fabricant.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter et r\u00e9server. \u00c9ventuellement apr\u00e8s les avoir \u00e9goutt\u00e9s on peut les refroidir dans de l\u2019eau glac\u00e9 un petit moment pour arreter la cuisson et garder une jolie couleur verte.<\/li>\n<li itemprop=\"recipeInstructions\">Couper le jambon cru en petits carr\u00e9s.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher la gousse d\u2019ail et l\u2019\u00e9craser au mortier ou la hacher finement.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale \u00e0 feu moyen, faire chauffer l\u2019huile d\u2019olive.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l\u2019huile est chaude, ajouter l\u2019ail et le faire dorer l\u00e9g\u00e8rement.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter le jambon cru et les petis pois bien \u00e9gout\u00e9s. Faire sauter a feu moyen pendant 2 \u00e0 3 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Adjuster de sel selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">C\u2019est pr\u00eat ! Bonne d\u00e9gustation !<\/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>Pour pr\u00e9parer le saut\u00e9 de petits pois au jambon, on peut \u00e9galement utiliser des petits pois surgel\u00e9s.<\/li>\n<li>Il faut faire attention de ne pas trop dorer l\u2019ail pour qu\u2019il ne donne pas un go\u00fbt am\u00e8re.<\/li>\n<li>Utilisez votre jambon cru pr\u00e9f\u00e9r\u00e9, mais je vous recommande du jambon serrano.<\/li>\n<li>Le jambon on ne le trouve pas normalement sous la forme de tranches \u00e9paisses, demandez \u00e0 v\u00f4tre charcutier de vous faire des tranches \u00e9paisses de jambon.<\/li>\n<li>Remplacer le jambon cru par des lardons ou des petits carr\u00e9s de jambon de Paris.<\/li>\n<li>Vous pouvez couronner ce plat des pois chiches saut\u00e9s au jambon avec un oeuf poch\u00e9. C\u2019est d\u00e9licieux !<\/li>\n<li>On peut aussi faire cuire les petits pois \u00e0 la vapeur.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4329,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[845,20],"tags":[6,403,918],"class_list":["post-4330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","category-recette","tag-jambon-cru","tag-guisantes","tag-legumes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de petits pois saut\u00e9s au jambon cru<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/petits-pois-sautes-au-jambon-cru\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de petits pois saut\u00e9s au jambon cru\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jesuisuncuisinier.fr\/fr\/petits-pois-sautes-au-jambon-cru\/\" \/>\n<meta property=\"og:site_name\" content=\"Je suis un cuisinier - 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