{"id":7051,"date":"2024-09-09T14:27:18","date_gmt":"2024-09-09T14:27:18","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7051"},"modified":"2024-09-09T14:28:30","modified_gmt":"2024-09-09T14:28:30","slug":"recette-brie-truffe-et-bourgeons-de-plantain-lanceole","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-brie-truffe-et-bourgeons-de-plantain-lanceole","title":{"rendered":"Recette Brie truff\u00e9 et bourgeons de plantain lanc\u00e9ol\u00e9"},"content":{"rendered":"\t\t
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Brie truff\u00e9 avec une salade de radis blanc et bourgeons de plantain lanc\u00e9ol\u00e9<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Jean-Marie Dumaine<\/b>\u00a0et de Yoann Hue<\/strong><\/span><\/p>

tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”<\/span><\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Brie\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Photo d’Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingr\u00e9dients pour 4 personnes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Boutons de plantain lanc\u00e9ol\u00e9 :<\/p>

  • 150 g de boutons floraux de plantain lanc\u00e9ol\u00e9, noirs et encore ferm\u00e9s avec 1 cm de tige<\/li>
  • 1 c \u00e0 c de sel de mer<\/li>
  • 125 ml d’huile d’olive<\/li><\/ul>

    Huile de truffe\u00a0:<\/p>

    • 10 g de truffes (Tuber Brumale)<\/li>
    • Sel<\/li>
    • 2 c \u00e0 s d’huile de tournesol<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Brie truff\u00e9 :<\/p>

      • 200 g de Brie<\/li>
      • 20 g de truffes (Tuber Brumale)<\/li><\/ul>

        Salade de radis blanc\u00a0:<\/p>

        • 200 g de radis blanc<\/li>
        • 4 radis roses<\/li>
        • 1 c \u00e0 s de vinaigre de vin blanc<\/li>
        • Sel<\/li>
        • 3 c \u00e0 s d’huile d’olive<\/li>
        • Quelques petites feuilles tendres de plantain lanc\u00e9ol\u00e9<\/li>
        • Quelques petites feuilles tendres de grand plantain<\/li>
        • 8 lamelles de truffes (Tuber Brumale)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          M\u00e9langer les boutons floraux de plantain lanc\u00e9ol\u00e9 avec le sel de mer et laisser mac\u00e9rer 3 jours au r\u00e9frig\u00e9rateur.
          Remplir \u00e0 moiti\u00e9 dans des bocaux \u00e0 couvercles herm\u00e9tiques. Recouvrir d’huile d’olive, refermer puis st\u00e9riliser \u00e0 80 \u00b0C pendant 15 min dans un four vapeur. On peut aussi st\u00e9riliser les bocaux dans une casserole remplie d’eau bouillante. L’eau doit recouvrir les bocaux d’1 cm au moins.

          Hacher les truffes et assaisonner de sel. Ajouter l’huile et mixer l\u00e9g\u00e8rement au bain-mix.

          Tailler le brie en 2 ou en 3 dans son \u00e9paisseur. Tailler les truffes en tranches fines, les r\u00e9partir sur 1 ou 2 disques de brie puis le reformer.

          Pour la salade de radis blanc, \u00e9plucher le radis puis le tailler dans la longueur en tranches fines. Tailler alors ces tranches en 2 ou 3 dans la longueur.

          Laver les radis roses et tailler le vert en gardant 1 cm. Tailler les radis en 2 ou en 4, les blanchir 1 min \u00e0 l’eau bouillante sal\u00e9e et les rafra\u00eechir.

          R\u00e9aliser une vinaigrette \u00e0 base de vinaigre, sel et huile d’olive.

          Pour le dressage, tailler le brie en tranches et les d\u00e9poser sur les assiettes. Assaisonner les radis blancs et roses avec sel et vinaigrette, puis les d\u00e9poser en volume pr\u00e8s du brie. D\u00e9corer de feuilles de plantains et de lamelles de truffes. Garnir avec 1 c \u00e0 s d’huile de truffe et 3 boutons floraux de plantain lanc\u00e9ol\u00e9.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Brie truff\u00e9 avec une salade de radis blanc et bourgeons de plantain lanc\u00e9ol\u00e9 Recette de Jean-Marie Dumaine\u00a0et de Yoann Hue tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”. Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Boutons de plantain lanc\u00e9ol\u00e9 : 150 g de boutons floraux de plantain lanc\u00e9ol\u00e9, noirs et encore ferm\u00e9s […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":21,"footnotes":""},"class_list":["post-7051","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Brie truff\u00e9 et bourgeons de plantain lanc\u00e9ol\u00e9 - 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