{"id":8984,"date":"2017-05-03T18:44:04","date_gmt":"2017-05-03T16:44:04","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=8984"},"modified":"2022-03-03T21:07:08","modified_gmt":"2022-03-03T20:07:08","slug":"ajoarriero-manchego","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/ajoarriero-manchego\/","title":{"rendered":"Recette d\u2019\u00ab ajoarriero manchego \u00bb (brandade aux pommes de terre)"},"content":{"rendered":"\n<p>Aujourd\u2019hui, je vous pr\u00e9sente \u00ab l\u2019<strong>ajoarriero manchego<\/strong> \u00bb, un plat campagnard des montagnes de <strong>La Mancha<\/strong>. Tr\u00e8s ancien, <strong>il est m\u00eame cit\u00e9 dans le roman Ajoarriero manchego<\/strong>. Il ne faut pas le confondre avec la \u00ab <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/03\/morue-a-lajoarriero-aux-poivrons-de-piquillo.html\"><strong>morue \u00e0 l\u2019ajoarriero<\/strong><\/a> \u00bb que l\u2019on fait en Espagne du nord, ce sont deux plats tout \u00e0 fait diff\u00e9rents, bien qu\u2019ils partagent un point commun : la <strong>morue<\/strong>.<\/p>\n<p>\u00ab L\u2019<strong>ajoarriero manchego<\/strong> \u00bb a d\u2019autres noms en Espagne : \u00ab <strong>atascaburras<\/strong> \u00bb, qui litt\u00e9ralement veut dire \u00ab boucher une bourrique \u00bb, car c\u2019est un plat tr\u00e8s nourrissant ou \u00ab <strong>ajo mortero<\/strong> \u00bb, car pour le pr\u00e9parer on va utiliser un mortier.<\/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<h3>Voulez-vous savoir comment pr\u00e9parer un \u00ab ajoarriero manchego \u00bb ?<\/h3>\n<p>Il s\u2019agit d\u2019une sorte de <strong>brandade aux pommes de terre<\/strong> et contrairement \u00e0 cette derni\u00e8re, elle ne comporte pas de produits laitiers. On fait cuire la morue, on fait cuire les pommes de terre, on fait dorer l\u2019ail et nous allons tout \u00e9craser. Pour le pr\u00e9senter, on le garni g\u00e9n\u00e9ralement avec de l\u2019\u0153uf dur, des cerneaux de noix et parfois de miettes de morue. On peut le servir pour picorer en ap\u00e9ro, en entr\u00e9e en petite quantit\u00e9 ou comme plat accompagn\u00e9 d\u2019une bonne salade.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8986\" src=\"http:\/\/164.132.101.213\/fr\/wp-content\/uploads\/2017\/05\/ajoarriero-manchego-macro.jpg\" alt=\"Ajoarriero manchego\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/05\/ajoarriero-manchego-macro.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/05\/ajoarriero-manchego-macro-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/05\/ajoarriero-manchego-macro-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>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\/2017\/05\/ajoarriero-manchego.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Ajoarriero manchego\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/05\/ajoarriero-manchego.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/05\/ajoarriero-manchego-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/05\/ajoarriero-manchego-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\/05\/ajoarriero-manchego.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/ajoarriero-manchego\/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 d\u2019\u00ab ajoarriero manchego \u00bb (brandade aux pommes de terre)<\/h2>\n<span id=\"post-ratings-8984\" class=\"post-ratings\" data-nonce=\"9dcb89100e\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_8984_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(8984, 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_8984_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(8984, 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_8984_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(8984, 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_8984_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(8984, 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_8984_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(8984, 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-8984-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=PT1H>1 h<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2022-03-03\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire l\u2019ajoarriero manchego. Recette facile. Apprenez \u00e0 r\u00e9aliser cette recette espagnole typique de la Mancha. Tr\u00e8s similaire \u00e0 la brandade de morue.\" ><\/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\">500 g de miettes de morue pr\u00e9alablement dessal\u00e9es (*)<\/li>\n<li itemprop=\"recipeIngredient\">500 g de pommes de terre \u00e0 pur\u00e9e,<\/li>\n<li itemprop=\"recipeIngredient\">2 ou 3 gousses d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">De l\u2019huile d\u2019olive<\/li>\n<li itemprop=\"recipeIngredient\">Gros sel<\/li>\n<\/ul><b>Pour servir :<\/b><ul>\n<li itemprop=\"recipeIngredient\">1 \u0153uf dur<\/li>\n<li itemprop=\"recipeIngredient\">Cerneaux de noix<\/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\">Bien laver les pommes de terre sans les \u00e9plucher. Les mettre dans une casserole recouverte d\u2019eau froide avec 1 cuiller\u00e9e \u00e0 soupe de gros sel.<\/li>\n<li itemprop=\"recipeInstructions\">Porter \u00e0 \u00e9bullition, puis compter de 20 \u00e0 30 minutes de cuisson, selon leur taille. Le mieux est de v\u00e9rifier \u00e0 partir de 15 minutes si les pommes terre sont cuites. Pour cela, les piquer avec un couteau. Si celui-ci rentre et ressort facilement c\u2019est cuit. Sinon, poursuivre la cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter et laisser ti\u00e9dir les pommes de terre assez pour pouvoir les manipuler sans se br\u00fbler.<\/li>\n<li itemprop=\"recipeInstructions\">D\u2019autre part, faire chauffer de l\u2019eau dans une casserole, assez pour couvrir seulement les morceaux de morue. Quand elle bout, mettre la morue, placer le couvercle, \u00e9teindre le feu et laisser reposer 10 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Le poisson va cuire avec la chaleur r\u00e9siduelle. Ensuite, \u00e9goutter en r\u00e9cup\u00e9rant l\u2019eau de cuisson. Laisser ti\u00e9dir.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les gousses d\u2019ail, les fendre en deux sur la longueur et enlever leur germe.<\/li>\n<li itemprop=\"recipeInstructions\">Faire dorer les gousses d\u2019ail dans une po\u00eale avec 2 cuiller\u00e9es \u00e0 soupe d\u2019huile d\u2019olive. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les pommes de terre \u00e0 la main ou avec un petit couteau.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un grand saladier, \u00e9craser les pommes de terre avec un pilon.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un mortier, \u00e9craser l\u2019ail jusqu\u2019\u00e0 obtenir une p\u00e2te.<\/li>\n<li itemprop=\"recipeInstructions\">M\u00e9langer la p\u00e2te d\u2019ail avec la pur\u00e9e.<\/li>\n<li itemprop=\"recipeInstructions\">Enlever la peau et les ar\u00eates de la morue et l\u2019\u00e9mietter \u00e0 la main le plus finement possible.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer la morue au m\u00e9lange de pommes de terre et d\u2019ail.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter l\u2019huile et faire dorer l\u2019ail en m\u00eame temps que l\u2019on remue en forme de cercles.<\/li>\n<li itemprop=\"recipeInstructions\">All\u00e9ger le m\u00e9lange en ajoutant un peu de l\u2019eau de cuisson de la morue.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat ! Garnir chaque portion avec de l\u2019\u0153uf dur, des noix d\u00e9cortiqu\u00e9es et \u00e9ventuellement avec un peu de morue crue \u00e9miett\u00e9e. 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<ul>\n<li>Servir cet \u00ab <strong>ajoarriero manchego<\/strong> \u00bb avec des petits toasts de pain grill\u00e9.<\/li>\n<li>Il peut se consommer chaud ou froid. On dit que le go\u00fbt se d\u00e9veloppe du jour au lendemain.<\/li>\n<li>Si vous le souhaitez, on peut saupoudrer d\u2019un peu de persil hach\u00e9.<\/li>\n<li>Des fois, on trouve la pur\u00e9e de pommes de terre faite avec 1 ou 2 jaunes d\u2019\u0153uf bien cuits et \u00e9miett\u00e9s ou crus. Dans ce dernier cas, on fait cuire la pur\u00e9e aux jaunes d\u2019\u0153uf 2 \u00e0 3 minutes.<\/li>\n<li>Choisissez des pommes de terre de <strong>plus ou moins la m\u00eame taille<\/strong>, pour une cuisson uniforme.<\/li>\n<li>(*) <strong>Comment dessaler la morue ?<\/strong> Rincer \u00e0 l\u2019eau les morceaux de morue pour enlever l\u2019exc\u00e8s de sel. Ensuite, les faire tremper de 24 \u00e0 36 heures, selon l\u2019\u00e9paisseur. Renouveler l\u2019eau toutes les 6 \u00e0 8 heures.<\/li>\n<li>Vous \u00eates \u00e0 la recherche de plus de <strong>recettes de morue<\/strong> ? Essayez la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2017\/02\/morue-au-four-aux-poivrons-de-piquillo.html\"><strong>morue au four aux poivrons de piquillo<\/strong><\/a>, ces d\u00e9licieuses croquettes de morue et pourquoi pas une quiche \u00e0 la morue.<\/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 \u00ab ajoarriero manchego \u00bb<\/h3>\n<p>Avez-vous aim\u00e9 la recette ? Je vous invite \u00e0 me laisser un commentaire avec votre avis ou m\u00eame m\u2019envoyer une petite photo de votre assiette si vous d\u00e9cidez de pr\u00e9parer ce \u00ab bouche-bourriques \u00bb. Finalement, n\u2019oubliez pas de \u00ab liker \u00bb la recette et la partager sur vos r\u00e9seaux sociaux.<\/p>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire l\u2019ajoarriero manchego. Recette facile. Apprenez \u00e0 r\u00e9aliser cette recette espagnole typique de la Mancha. Tr\u00e8s similaire \u00e0 la brandade de morue.<\/p>\n","protected":false},"author":1,"featured_media":8985,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"ajoarriero manchego","_yoast_wpseo_metadesc":"Comment faire l\u2019ajoarriero manchego. Recette facile. Apprenez \u00e0 r\u00e9aliser cette recette espagnole typique de la Mancha. Tr\u00e8s similaire \u00e0 la brandade de morue","footnotes":""},"categories":[1049,852,20,843],"tags":[5,94,837],"class_list":["post-8984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espagnole","category-pommes-de-terre","category-recette","category-poisson-et-fruits-de-mer","tag-pommes-de-terre","tag-morue","tag-ail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette d\u2019\u00ab ajoarriero manchego \u00bb (brandade aux pommes de terre)<\/title>\n<meta name=\"description\" content=\"Comment faire l\u2019ajoarriero manchego. Recette facile. Apprenez \u00e0 r\u00e9aliser cette recette espagnole typique de la Mancha. 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