{"id":4460,"date":"2015-04-03T16:37:41","date_gmt":"2015-04-03T14:37:41","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=4460"},"modified":"2017-02-24T00:18:47","modified_gmt":"2017-02-23T23:18:47","slug":"palourdes-sauce-verte-au-persil","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/palourdes-sauce-verte-au-persil\/","title":{"rendered":"Recette de palourdes sauce verte (\u00e0 l&rsquo;ail et persil). Cuisine espagnole."},"content":{"rendered":"\n<p>Cette entr\u00e9e d\u00e9crit comment pr\u00e9parer des <strong>palourdes sauce verte<\/strong>, une sauce au persil et vin blanc. C\u2019est certainement ma recette pr\u00e9f\u00e9r\u00e9e avec ces coquillages, et l\u2019une des fa\u00e7ons la plus r\u00e9pandues en Espagne. De plus, c\u2019est vraiment une recette tr\u00e8s facile.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire les palourdes \u00e0 la sauce verte ?<\/h2>\n<p>Pour bien r\u00e9ussir ce plat de palourdes \u00e0 la sauce verte, le point plus important est d&rsquo;utiliser des palourdes de qualit\u00e9, bien fra\u00eeches. Vous verrez que seulement la qualit\u00e9 du produit va transformer cette simple pr\u00e9paration avec des ingr\u00e9dients tr\u00e8s communs en un choix id\u00e9al d\u2019entr\u00e9e pour les occasions sp\u00e9ciales.Voici la recette :<\/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\/04\/almejas_salsa_verde.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"palourdes sauce verte (\u00e0 l&#039;ail et persil)\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/04\/almejas_salsa_verde.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/04\/almejas_salsa_verde-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/04\/almejas_salsa_verde-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\/04\/almejas_salsa_verde.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/palourdes-sauce-verte-au-persil\/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 palourdes sauce verte (\u00e0 l&rsquo;ail et persil). Cuisine espagnole.<\/h2>\n<span id=\"post-ratings-4460\" class=\"post-ratings\" data-nonce=\"a4be94172b\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_4460_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(4460, 1, '1 Star');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4460_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(4460, 2, '2 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4460_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(4460, 3, '3 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4460_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(4460, 4, '4 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4460_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(4460, 5, '5 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,00 \/ 5. Votes: 10<\/div><\/span><span id=\"post-ratings-4460-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=PT30M>30 m<\/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 faire des palourdes sauce verte, une sauce au persil et vin blanc. Recette facile. C\u2019est certainement ma recette pr\u00e9f\u00e9r\u00e9e avec ces coquillages.\" ><\/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 palourdes<\/li>\n<li itemprop=\"recipeIngredient\">1\/2 oignon<\/li>\n<li itemprop=\"recipeIngredient\">2 gousses d&rsquo;ail<\/li>\n<li itemprop=\"recipeIngredient\">200 ml de vin blanc<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 soupe de farine<\/li>\n<li itemprop=\"recipeIngredient\">Persil frais<\/li>\n<li itemprop=\"recipeIngredient\">Huile d&rsquo;olive<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<br \/>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Pour commencer, il faut enlever le sable des palourdes. Pour ce faire, les faire tremper dans l&rsquo;eau froide avec du sel 2 heures avant de pr\u00e9parer la recette.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher l\u2019oignon et le ciseler finement.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les gousses d&rsquo;ail et les hacher finement.<\/li>\n<li itemprop=\"recipeInstructions\">Laver le persil et hacher les feuilles. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une casserole, faires chauffer 4 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter l&rsquo;ail et l&rsquo;oignon et faire revenir \u00e0 feu moyen-doux jusqu&rsquo;\u00e0 ce que l&rsquo;oignon soit tendre et translucide.<\/li>\n<li itemprop=\"recipeInstructions\">Saupoudrer la cuill\u00e8re \u00e0 soupe de farine et remuez jusqu&rsquo;\u00e0 ce qu&rsquo;elle soit bien int\u00e9gr\u00e9e.<\/li>\n<li itemprop=\"recipeInstructions\">Sortir les palourdes de l&rsquo;eau en faisant attention de ne pas attraper le sable qui est au fond.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les palourdes dans la po\u00eale, remuez et les mouiller avec le vin blanc.<\/li>\n<li itemprop=\"recipeInstructions\">Remuer un peu pour que la farine se m\u00e9lange bien avec le vin.<\/li>\n<li itemprop=\"recipeInstructions\">Cuire \u00e0 feu moyen jusqu&rsquo;\u00e0 ce que les palourdes s\u2019ouvrent. Retirer du feu.<\/li>\n<li itemprop=\"recipeInstructions\">Saupoudrer g\u00e9n\u00e9reusement de persil hach\u00e9 et m\u00e9langez.<\/li>\n<li itemprop=\"recipeInstructions\">C\u2019est pr\u00eat. Servir imm\u00e9diatement vos <strong>palourdes sauce verte<\/strong>. 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><br \/>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>N&rsquo;utiliser pas les coquilles cass\u00e9es.<\/li>\n<li>Une fois cuit, jeter les palourdes qui ne ce sont pas ouvertes.<\/li>\n<li>Cherchez-vous plus de recettes aux palourdes ? Regardez la recette de <a title=\"Recette de cataplana de porc aux palourdes\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/cataplana-de-porc-aux-palourdes.html\">porc aux palourdes<\/a> ou les <a title=\"Recette de spaghettis aux palourdes (spaghetti alle vongole)\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2012\/03\/spaghettis-aux-palourdes.html\">spaghettis aux palourdes<\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant vous savez comment faire les palourdes \u00e0 l&rsquo;ail et persil.<\/h3>\n<p>Je crois que ce plat\u00a0 va vous plaire.<\/p>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire des palourdes sauce verte, une sauce au persil et vin blanc. Recette facile. C\u2019est certainement ma recette pr\u00e9f\u00e9r\u00e9e avec ces coquillages.<\/p>\n","protected":false},"author":1,"featured_media":4461,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"palourdes sauce verte","_yoast_wpseo_metadesc":"Comment faire des palourdes sauce verte, une sauce au persil et vin blanc. Recette facile. C\u2019est certainement ma recette pr\u00e9f\u00e9r\u00e9e avec ces coquillages.","footnotes":""},"categories":[20,843],"tags":[349,940,830],"class_list":["post-4460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-poisson-et-fruits-de-mer","tag-persil","tag-tapas","tag-palourdes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de palourdes sauce verte (\u00e0 l&#039;ail et persil). 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