{"id":6569,"date":"2022-02-11T16:04:34","date_gmt":"2022-02-11T16:04:34","guid":{"rendered":"https:\/\/eclo.farm\/2022\/02\/raviolis-aux-shiitake-de-bruxelles-pak-choi\/"},"modified":"2022-02-25T09:32:05","modified_gmt":"2022-02-25T09:32:05","slug":"raviolis-aux-shiitake-de-bruxelles-pak-choi","status":"publish","type":"post","link":"https:\/\/eclo.farm\/fr\/2022\/02\/raviolis-aux-shiitake-de-bruxelles-pak-choi\/","title":{"rendered":"Raviolis \/ Shiitake de Bruxelles \/ Pak Choi"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"6569\" class=\"elementor elementor-6569 elementor-2302\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-010d8c2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"010d8c2\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[{&quot;jet_parallax_layout_image&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;_id&quot;:&quot;a193bb1&quot;,&quot;jet_parallax_layout_image_tablet&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;jet_parallax_layout_image_mobile&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;jet_parallax_layout_speed&quot;:{&quot;unit&quot;:&quot;%&quot;,&quot;size&quot;:50,&quot;sizes&quot;:[]},&quot;jet_parallax_layout_type&quot;:&quot;scroll&quot;,&quot;jet_parallax_layout_direction&quot;:null,&quot;jet_parallax_layout_fx_direction&quot;:null,&quot;jet_parallax_layout_z_index&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x&quot;:50,&quot;jet_parallax_layout_bg_x_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y&quot;:50,&quot;jet_parallax_layout_bg_y_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size&quot;:&quot;auto&quot;,&quot;jet_parallax_layout_bg_size_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_animation_prop&quot;:&quot;transform&quot;,&quot;jet_parallax_layout_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;]}]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4f2f700\" data-id=\"4f2f700\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9669d9b elementor-widget elementor-widget-text-editor\" data-id=\"9669d9b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul>\n<li>Couper le shiitake en petits cubes. Faites-les revenir dans une po\u00eale tr\u00e8s chaude avec de l&rsquo;huile d&rsquo;olive. D\u00e9glacer avec la sauce soja tamari. Salez-les bien.<\/li>\n<li>Couper le pakchoy en julienne. Faites-les cuire \u00e0 la vapeur pendant 5 minutes. Refroidir imm\u00e9diatement.<\/li>\n<li>Nettoyez les jeunes oignons et coupez-les tr\u00e8s finement.<\/li>\n<li>Couper la feuille de riz en 2 ou 4 selon leur taille. Faire tremper dans de l&rsquo;eau chaude. Quand ils sont flexibles, utilisez-les.<\/li>\n<li>Poser une feuille sur le plan de travail. Commencez \u00e0 les farcir:\n<ul>\n<li>d&rsquo;abord le cerfeuil puis le paksoy, les champignons, le kimchi et 2 tranches de l\u00e9gumes marin\u00e9s.<\/li>\n<\/ul>\n<\/li>\n<li>Fermez avec une deuxi\u00e8me feuille de riz et repliez bien les coings vers l&rsquo;int\u00e9rieur.<\/li>\n<li>Livre.<\/li>\n<li>Mettez le tofu dans un r\u00e9cipient haut et \u00e9troit, ajoutez le sel et m\u00e9langez bien en douceur. Ajouter l&rsquo;huile en un mince filet et terminer avec le vinaigre (comme une mayonnaise).<\/li>\n<li>Coupez les 2 shiitake en lamelles tr\u00e8s fines.<\/li>\n<li>Dresser les raviolis sur une assiette.<\/li>\n<li>Mettre la cr\u00e8me aux herbes \u00e0 c\u00f4t\u00e9.<\/li>\n<li>Terminer avec les champignons crus, un kroepoek et un peu de vinaigrette.<\/li>\n<\/ul>\n\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<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Humus x hortense \u00e9volue au rythme de 24 micro-saisons. La cuisine botanique recherche la meilleure qualit\u00e9, avec amour pour la nature et en \u00e9troite collaboration avec les producteurs belges. Pour cet effort, humus x hortense a re\u00e7u une \u00e9toile verte Michelin, la plus haute distinction pour un restaurant durable au monde.<\/p>\n<p>Nicolas Decloedt est \u00e9lu \u00ab Meilleur Chef V\u00e9g\u00e9tarien \u00bb par le c\u00e9l\u00e8bre guide culinaire Gault &amp; Millau (15\/20). Le restaurant est r\u00e9pertori\u00e9 dans le top 10 des 100 meilleurs restaurants de l\u00e9gumes par We&rsquo;re Smart Green Guide.<\/p>\n","protected":false},"author":1,"featured_media":5228,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[48],"tags":[],"class_list":["post-6569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.2 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Raviolis \/ Shiitake de Bruxelles \/ Pak Choi - Eclo | Exotic mushroom substrates for professional growers.<\/title>\n<meta name=\"description\" content=\"ECLO est une ferme urbaine situ\u00e9e au coeur de Bruxelles, en Belgique. 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