{"id":8282,"date":"2017-03-10T12:08:41","date_gmt":"2017-03-10T11:08:41","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=8282"},"modified":"2017-03-10T10:39:13","modified_gmt":"2017-03-10T09:39:13","slug":"poivrons-de-piquillo-farcis-a-la-brandade","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/poivrons-de-piquillo-farcis-a-la-brandade\/","title":{"rendered":"Recette de poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue"},"content":{"rendered":"<\/p>\n<p>Depuis que je me suis install\u00e9 en France, les <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/piquillos\"><strong>poivrons de \u00ab piquillo \u00bb<\/strong><\/a> sont l\u2019un des produits espagnols qui ne me manquent pas, car ils sont faciles \u00e0 trouver \u00e0 Grenoble. Aujourd\u2019hui, je vous propose de faire avec ces poivrons une petite am\u00e9lioration \u00e0 l\u2019une des stars de l\u2019ap\u00e9ro : des <strong>poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue<\/strong>. La v\u00e9rit\u00e9 est que j\u2019adore le contraste entre <strong>le go\u00fbt l\u00e9g\u00e8rement sucr\u00e9 des \u00ab piquillos \u00bb<\/strong> avec <strong>le sal\u00e9 de la morue<\/strong>. C\u2019est d\u00e9licieux !<\/p>\n<p><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><\/p>\n<h2>Voulez-vous savoir comment faire des poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue ?<\/h2>\n<p>Comme son nom l\u2019indique, on va remplir les poivrons de cette sp\u00e9cialit\u00e9 de poisson faite avec de l\u2019huile d\u2019olive et de l\u2019ail. Puis, on pr\u00e9pare les <strong>piquillos<\/strong>, j\u2019aime bien leur donner un aspect bien brillant pour que \u00e7a claque bien \u00e0 l\u2019\u0153il, vous verrez dans la recette que c\u2019est extr\u00eamement facile \u00e0 faire. Ensuite, on les remplit avec soin. Et voil\u00e0, c\u2019est fini.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8286\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2017\/03\/poivrons-de-piquillo-farcis-a-la-brandade-de-morue.jpg\" alt=\"Poivrons de piquillo farcis \u00e0 la brandade de morue (macro)\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/03\/poivrons-de-piquillo-farcis-a-la-brandade-de-morue.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/03\/poivrons-de-piquillo-farcis-a-la-brandade-de-morue-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/03\/poivrons-de-piquillo-farcis-a-la-brandade-de-morue-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Voici la recette :<\/p>\n<p>\n<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\/2017\/03\/poivrons-de-piquillo-farcis-a-la-brandade-de-morue-macro.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Poivrons de piquillo farcis \u00e0 la brandade de morue\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/03\/poivrons-de-piquillo-farcis-a-la-brandade-de-morue-macro.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/03\/poivrons-de-piquillo-farcis-a-la-brandade-de-morue-macro-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/03\/poivrons-de-piquillo-farcis-a-la-brandade-de-morue-macro-300x200.jpg 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\/2017\/03\/poivrons-de-piquillo-farcis-a-la-brandade-de-morue-macro.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/poivrons-de-piquillo-farcis-a-la-brandade\/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 poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue<\/h2>\n<span id=\"post-ratings-8282\" class=\"post-ratings\" data-nonce=\"b81c9fddb3\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_8282_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(8282, 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_8282_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(8282, 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_8282_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(8282, 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_8282_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(8282, 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_8282_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(8282, 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: 2<\/div><\/span><span id=\"post-ratings-8282-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>45 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-03-10\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire des poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue. Recette facile. Une combinaison exquise que je vous recommande de faire vous-m\u00eame.\" ><\/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\">16 \u00e0 20 poivrons de \u00ab piquillo \u00bb<\/li>\n<li itemprop=\"recipeIngredient\">1 filet d\u2019huile d\u2019olive<\/li>\n<\/ul><b>Pour la brandade :<\/b><ul>\n<li itemprop=\"recipeIngredient\">600 g de morue sal\u00e9e<\/li>\n<li itemprop=\"recipeIngredient\">350 ml d\u2019huile d\u2019olive<\/li>\n<li itemprop=\"recipeIngredient\">150 ml de lait entier<\/li>\n<li itemprop=\"recipeIngredient\">1 ou 2 feuilles laurier<\/li>\n<li itemprop=\"recipeIngredient\">Sel (pour corriger \u00e0 la fin)<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\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, rincer la morue pour \u00e9liminer l\u2019exc\u00e8s de sel et la faire tremper avec la peau ver le haut pendant 24 heures (32 heures si elle est tr\u00e8s \u00e9paisse). Renouveler l\u2019eau toutes les 8 heures.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois dessal\u00e9e, la mettre dans une casserole avec la feuille de laurier et couvrir d\u2019eau. Faire chauffer et quand l\u2019eau commence \u00e0 bouillir, placer le couvercle et laisser cuire avec la chaleur r\u00e9siduelle environ 10 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter la morue et laisser refroidir un peu, puis enlever la peau et les \u00e9ventuelles ar\u00eates. \u00c9mietter \u00e0 la main jusqu\u2019\u00e0 ce que ce soit presque une p\u00e2te.<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9parer la brandade de morue :\n<ol>\n<li itemprop=\"recipeInstructions\">Faire chauffer le lait et l\u2019huile d\u2019olive s\u00e9par\u00e9ment jusqu\u2019\u00e0 ce que ce soit chaud, mais pas br\u00fblant.<\/li>\n<li itemprop=\"recipeInstructions\">Mettre dans une casserole \u00e0 feu moyen 150 ml d\u2019huile d\u2019olive et m\u00e9langer avec la morue en utilisant une cuill\u00e8re en bois, jusqu\u2019\u00e0 la consistance d\u2019une pur\u00e9e.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9duire le feu au minimum.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter une cuill\u00e8re \u00e0 soupe de lait et bien m\u00e9langer. Ajouter une cuill\u00e8re \u00e0 soupe d\u2019huile et bien m\u00e9langer. R\u00e9p\u00e9ter jusqu\u2019\u00e0 finir le lait et l\u2019huile.<\/li>\n<li itemprop=\"recipeInstructions\">Go\u00fbter et rectifier de sel si n\u00e9cessaire.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter les poivrons de \u00ab piquillo \u00bb et bien les s\u00e9cher.<\/li>\n<li itemprop=\"recipeInstructions\">Pour leur donner un aspect brillant, faire chauffer une po\u00eale avec un filet d\u2019huile d\u2019olive.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l&rsquo;huile est chaude, mettre les piquillos dans la po\u00eale 30 secondes de chaque c\u00f4t\u00e9. Ajouter un filet d\u2019huile \u00e0 chaque fois. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Quand on peut les manipuler sans se br\u00fbler, un par un, les garnir de brandade avec cuill\u00e8re \u00e0 caf\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat ! Servir tout de suite, ou conserver au r\u00e9frig\u00e9rateur dans un r\u00e9cipient ferm\u00e9. 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><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ol>\n<li>Avant de consommer, il est pr\u00e9f\u00e9rable de les sortir du r\u00e9frig\u00e9rateur 10 minutes avant pour qu\u2019ils perdent du froid.<\/li>\n<li>Ces <strong>poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue<\/strong> peuvent \u00eatre servis pour le d\u00eener, accompagn\u00e9s d\u2019une salade verte ou on peut les mettre au centre de la table pour un ap\u00e9ritif d\u00eenatoire.<\/li>\n<li>Pour renforcer le go\u00fbt des poivrons, vous pouvez <strong>ajouter \u00e0 la brandade deux poivrons coup\u00e9s en tout petit morceau.<\/strong><\/li>\n<li>S\u2019il vous en reste, vous pouvez toujours les garder dans le r\u00e9frig\u00e9rateur et les consommer le lendemain comme ap\u00e9ritif avec une bonne bi\u00e8re fra\u00eeche ou un verre de vin.<\/li>\n<li>Pour plus d\u2019informations sur <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/03\/brandade-de-morue.html\">comment faire la brandade de morue<\/a><\/strong>, voir le lien.<\/li>\n<li>Sur le blog, vous allez \u00e9galement trouver la recette de <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/04\/poivrons-de-piquillo-farcis-a-la-morue.html\">poivrons de piquillo farcis \u00e0 la morue<\/a><\/strong> en gratin tr\u00e8s cr\u00e9meux avec une sauce au poisson. C\u2019est une tuerie !<\/li>\n<\/ol>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<\/p>\n<h3>Maintenant, vous savez comment faire des poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue<\/h3>\n<p>Avez-vous aim\u00e9 la recette ? \u00c7a faisait longtemps que je n\u2019avais pas publi\u00e9 une nouvelle recette avec des <strong>poivrons de piquillo<\/strong>. J\u2019esp\u00e8re vous avoir donn\u00e9 envie de l\u2019essayer. Vous savez, vous pouvez me laisser un commentaire ci-dessous et partager ces poivrons sur les r\u00e9seaux sociaux.<\/p>\n<p>\u00c0 bient\u00f4t pour une nouvelle recette !<\/p>\n<p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire des poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue. Recette facile. Une combinaison exquise que je vous recommande de faire vous-m\u00eame.<\/p>\n","protected":false},"author":1,"featured_media":8285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"poivrons de piquillo farcis \u00e0 la brandade","_yoast_wpseo_metadesc":"Comment faire des poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue. Recette facile. Une combinaison exquise que je vous recommande de faire vous-m\u00eame.","footnotes":""},"categories":[20,843],"tags":[94,815,935,1073],"class_list":["post-8282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-poisson-et-fruits-de-mer","tag-morue","tag-piquillos","tag-apero","tag-brandade"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue<\/title>\n<meta name=\"description\" content=\"Comment faire des poivrons de \u00ab piquillo \u00bb farcis \u00e0 la brandade de morue. Recette facile. 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