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Grana Padano<\/span>L\u00e9gumes<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||11px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” admin_label=”Difficulty” _builder_version=”4.20.2″ _module_preset=”default” text_font=”MerriweatherItalic||on||||||” header_font=”MerriweatherItalic||||||||” custom_margin=”10px||||false|false” global_colors_info=”{}”]<\/p>\nChef Danilo Cortellini<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|on” admin_label=”Persons” _builder_version=”4.20.0″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]Senza lattosio[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|on” _builder_version=”4.19.4″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]Senza glutine
\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ingredient_sec” _builder_version=”4.19.2″ _module_preset=”default” custom_margin=”-6px|||||” custom_padding=”4px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.19.4″ _module_preset=”default” custom_margin=”-29px|auto||auto||” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” admin_label=”Step Description” _builder_version=”4.22.2″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”0px||3px||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\nJe me souviens que lorsque j’\u00e9tais enfant, le chou-fleur \u00e9tait l’une des choses les plus terribles que l’on pouvait me servir pour le d\u00eener ; je ne l’aimais tout simplement pas, comme la plupart des gens d’ailleurs.
Cette \u00e9poque est r\u00e9volue depuis longtemps : il n’y a pas un seul restaurant respectable \u00e0 Londres qui n’ait pas un steak de chou-fleur au menu. Un d\u00e9lice!
Je sais que c’est la repr\u00e9sentation parfaite du plat hipster, mais cette fois-ci, je n’ai pas pu \u00e9chapper \u00e0 la tendance, c’est juste trop bon, alors voici une version du steak de chou-fleur au fromage Grana Padano !
Conseil du chef : Vous pouvez associer ce plat avec un Prosecco AOP.<\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_margin=”-19px|auto||auto||” custom_padding=”6px|||||” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredienti” _builder_version=”4.20.2″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Ingr\u00e9dients<\/span><\/h2>\n
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2 gros choux-fleurs<\/span>
1 petit oignon hach\u00e9<\/span>
150 g de fromage Grana Padano r\u00e2p\u00e9<\/span>
2 cuill\u00e8res \u00e0 soupe d’huile d’olive extra vierge<\/span>
1 bouquet de thym<\/span>
2 gousses d’ail<\/span>
20 g de beurre doux<\/span>
Sel et poivre<\/span><\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” custom_margin=”||-2px|||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
Pr\u00e9paration<\/span><\/h2>\n
<\/h2>\n
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Step 1<\/p>\n
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Couper les deux choux-fleurs en tranches, afin d\u2019obtenir 4 tranches de 3 cm d’\u00e9paisseur. <\/span>Il est possible de les couper horizontalement ou verticalement, mais il est important d’inclure la tige au milieu de chaque tranche. Une fois les 4 steaks obtenus, utiliser les restes du chou-fleur pour la pur\u00e9e.<\/span><\/h4>\n
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Step 2<\/p>\n
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Dans une casserole, faire revenir l’oignon hach\u00e9 avec un peu d’huile et une pinc\u00e9e de sel pendant environ 10-15 minutes. Pendant ce temps, faire bouillir les restes de chou-fleur dans de l’eau sal\u00e9e jusqu’\u00e0 ce qu’ils soient tendres. \u00c9goutter le chou-fleur et l’ajouter aux oignons. Poursuivre la cuisson pendant 5 minutes, en ajoutant un verre d’eau.<\/span><\/h4>\n
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Step 3<\/p>\n
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Mixer le m\u00e9lange et ajouter 4 g\u00e9n\u00e9reuses cuill\u00e8res \u00e0 soupe de fromage Grana Padano pour donner \u00e0 la pur\u00e9e du corps et de la saveur. Une fois que le m\u00e9lange est lisse, assaisonner et mettre de c\u00f4t\u00e9.<\/span><\/h4>\n
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Step 4<\/p>\n
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Faire chauffer une po\u00eale antiadh\u00e9sive et saisir les steaks de chou-fleur dans une bonne quantit\u00e9 d’huile. Assaisonner avec une pinc\u00e9e de sel et de poivre et faire cuire pendant 2 minutes de chaque c\u00f4t\u00e9 jusqu’\u00e0 ce qu’ils soient dor\u00e9s. Baisser le feu, ajouter le beurre, l’ail et le thym et napper les steaks avec le beurre fondu, comme s’il s’agissait de viande de b\u0153uf. Retirer du feu, en veillant \u00e0 ne pas les casser, et les enfourner \u00e0 180\u00b0 pendant 5 minutes en les recouvrant de papier sulfuris\u00e9.<\/span><\/h4>\n
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Step 5<\/p>\n
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Une fois les steaks cuits, passer au dressage : r\u00e9partir une g\u00e9n\u00e9reuse cuiller\u00e9e de pur\u00e9e de chou-fleur dans chaque assiette, ajouter le steak dor\u00e9 et garnir de Grana Padano r\u00e2p\u00e9.<\/span><\/h4>\n
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Recettes associ\u00e9es<\/span><\/h2>\n
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