{"id":8,"date":"2012-12-12T17:18:00","date_gmt":"2012-12-12T16:18:00","guid":{"rendered":"http:\/\/estoyhechouncocinillas.dreamhosters.com\/?p=8"},"modified":"2017-02-23T23:29:17","modified_gmt":"2017-02-23T22:29:17","slug":"diots-crozets","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/diots-crozets\/","title":{"rendered":"Recette de diots de Savoie au vin blanc et son gratin de crozets"},"content":{"rendered":"\n<div dir=\"ltr\">\n<div><span style=\"line-height: 1.5em;\">Durant\u00a0cet automne, qui est sur le point de finir, j&rsquo;ai bien eu l&rsquo;intention d&rsquo;\u00e9crire des nouvelles recettes sur le blog. N\u00e9anmoins, tout \u00e7a a \u00e9t\u00e9 d\u00e9cal\u00e9 en attenant des journ\u00e9es ensoleill\u00e9es pour d&rsquo;avoir une bonne lumi\u00e8re naturelle pour prendre des jolies photos. Mais il semble que mon temps libre et la m\u00e9t\u00e9o n&rsquo;\u00e9tait pas d&rsquo;accord ces derniers mois. C&rsquo;est vraiment dommage&#8230; Nous aurions pu faire beaucoup de choses ensemble tous les quatre (mon appareil photo, mon temps libre, le soleil et moi) en ce d\u00e9but d&rsquo;ann\u00e9e scolaire. Maintenant, c&rsquo;est trop tard, il faut tourner la page et profiter des weekends de beau temps pour aller \u00e0 la montagne, changer l&rsquo;appareil photo par une paire de skis ou une planche de surf. Le soir apr\u00e8s une bonne journ\u00e9e de ski, c&rsquo;est toujours le pr\u00e9texte pour se r\u00e9galer avec un d\u00eener hivernale comme la <\/span><a style=\"line-height: 1.5em;\" href=\"http:\/\/www.estoyhechouncocinillas.com\/2012\/03\/tartiflette.html\">tartiflette<\/a><span style=\"line-height: 1.5em;\">, la fondue, le <\/span><a style=\"line-height: 1.5em;\" href=\"http:\/\/www.estoyhechouncocinillas.com\/2012\/03\/berthoud.html\">berthoud<\/a><span style=\"line-height: 1.5em;\">&#8230; ou m\u00eame le plat de cet article : diots de Savoie au vin blanc et son gratin de crozets. Encore une recette tr\u00e8s populaire en Savoie.<\/span><\/div>\n<\/div>\n<div><\/div>\n<div><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><\/div>\n<h2>Comment faire des diots de Savoie au vin blanc et son gratin de crozets<\/h2>\n<div dir=\"ltr\">\n<p>Les ingr\u00e9dients principaux (diots et les crozets) sont tr\u00e8s r\u00e9gionaux. Les diots sont des saucisses de porc qui sont habituellement vendues fra\u00eeches mais on peut aussi les trouver fum\u00e9es. On les cuisine g\u00e9n\u00e9ralement \u00e0 la plancha, cuites au vin blanc, au barbecue ou utiliser froides en tranches pour une salade. L&rsquo;autre ingr\u00e9dient de cette recette, les crozets, sont des petits carr\u00e9s de p\u00e2te, ils sont faits de farine de bl\u00e9 commun ou de farine de sarrasin (avec laquelle les bretonnes font de d\u00e9licieuses cr\u00eapes ). Les deux, diots et crozets, sont des sp\u00e9cialit\u00e9s savoyardes, connus dans toute la France car il y a tr\u00e8s peu de gens dans ce pays qui ne passent pas quelques jours de vacances au ski dans les Alpes.<\/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\/2012\/12\/diots_crozets1.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Diots de Savoie au vin blanc et son gratin de crozets\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2012\/12\/diots_crozets1.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2012\/12\/diots_crozets1-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2012\/12\/diots_crozets1-300x200.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\/2012\/12\/diots_crozets1.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/diots-crozets\/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 diots de Savoie au vin blanc et son gratin de crozets<\/h2>\n<span id=\"post-ratings-8\" class=\"post-ratings\" data-nonce=\"e48b5c235a\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_8_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(8, 1, '1 Star');\" onmouseout=\"ratings_off(3.3, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_8_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(8, 2, '2 Stars');\" onmouseout=\"ratings_off(3.3, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_8_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(8, 3, '3 Stars');\" onmouseout=\"ratings_off(3.3, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_8_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(8, 4, '4 Stars');\" onmouseout=\"ratings_off(3.3, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_8_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(8, 5, '5 Stars');\" onmouseout=\"ratings_off(3.3, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,29 \/ 5. Votes: 7<\/div><\/span><span id=\"post-ratings-8-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=PT35M>35 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-02-23\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire des diots de Savoie au vin blanc et son gratin de crozets au Beaufort. Recette facile. Une sp\u00e9cialit\u00e9 savoyarde. Bon exemple de repas de ski.\" ><\/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\">4 diots de Savoie<\/li>\n<li itemprop=\"recipeIngredient\">375 ml de vin blanc (de Savoie)<\/li>\n<li itemprop=\"recipeIngredient\">125 ml d&rsquo;eau<\/li>\n<li itemprop=\"recipeIngredient\">1\/2 cuill\u00e8re \u00e0 caf\u00e9 de farine<\/li>\n<li itemprop=\"recipeIngredient\">2 \u00e0 3 \u00e9chalotes, \u00e9minc\u00e9es<\/li>\n<li itemprop=\"recipeIngredient\">30 g de beurre<\/li>\n<li itemprop=\"recipeIngredient\">200 g de crozets<\/li>\n<li itemprop=\"recipeIngredient\">3 \u00e0 4 cuill\u00e8re \u00e0 soupe de cr\u00e8me fra\u00eeche<\/li>\n<li itemprop=\"recipeIngredient\">150-200 g de fromage Beaufort, r\u00e2p\u00e9<\/li>\n<li itemprop=\"recipeIngredient\">1 feuille de laurier<\/li>\n<li itemprop=\"recipeIngredient\">1 branche de thym<\/li>\n<li itemprop=\"recipeIngredient\">1 branche de\u00a0persil<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Faire cuire les crozets dans un litre et demi d&rsquo;eau bouillante avec une cuill\u00e8re \u00e0 soupe de sel pendant le temps de cuisson indiqu\u00e9 par le fabriquant.<\/li>\n<li itemprop=\"recipeInstructions\">En m\u00eame temps, dans une casserole \u00e0 feu moyen faire fondre le beurre, puis faire revenir les \u00e9chalotes.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les diots et les faire dorer un peu de chaque c\u00f4t\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Saupoudrer la farine, remuer et laisser \u00e0 feu moyen-doux pendant environ une minute pour faire cuire la farine.<\/li>\n<li itemprop=\"recipeInstructions\">Couvrir les diots avec le vin blanc et l&rsquo;eau.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter le laurier, le thym, le persil et salez tr\u00e8s peu.<\/li>\n<li itemprop=\"recipeInstructions\">Cuire \u00e0 feu doux pendant 25-30 minutes \u00e0 mi-couvert, en remuent si besoin. La sauce doit devenir \u00e9paisse.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter les diots d\u00e8s qu&rsquo;il son cuits.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un plat allant au four, m\u00e9langer les crozets, le fromage et la cr\u00e8me fra\u00eeche.<\/li>\n<li itemprop=\"recipeInstructions\">Gratiner jusqu&rsquo;\u00e0 ce que la surface soit dor\u00e9e selon le go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat. Servir les diots accompagn\u00e9 du gratin de crozets. 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>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<\/div>\n<ul>\n<li>On peut \u00e9ventuellement substituer les diots par des saucisses fra\u00eeches, les crozets par des autres p\u00e2tes, le fromage Beaufort par de l&#8217;emmental et les \u00e9chalotes par des oignons.<\/li>\n<li>Pour faire les crozets maison, faire tout simplement de la p\u00e2te fra\u00eeche et la couper en petits carr\u00e9s. Faire cuire une \u00e0 deux minutes.<\/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 des diots de Savoie au vin blanc et son gratin de crozets<\/h3>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire des diots de Savoie au vin blanc et son gratin de crozets au Beaufort. Recette facile. Une sp\u00e9cialit\u00e9 savoyarde. Bon exemple de repas de ski.<\/p>\n","protected":false},"author":1,"featured_media":1589,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"diots","_yoast_wpseo_metadesc":"Comment faire des diots de Savoie au vin blanc et son gratin de crozets au Beaufort. Recette facile. Une sp\u00e9cialit\u00e9 savoyarde. Bon exemple de repas de ski.","footnotes":""},"categories":[4,20],"tags":[955,956,19,957,368],"class_list":["post-8","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-francaise","category-recette","tag-crozets","tag-diots","tag-saucisses","tag-vin-blanc","tag-gratin"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de diots de Savoie au vin blanc et son gratin de crozets<\/title>\n<meta name=\"description\" content=\"Comment faire des diots de Savoie au vin blanc et son gratin de crozets au Beaufort. Recette facile. Une sp\u00e9cialit\u00e9 savoyarde. 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