WhiteWords Translations<\/a>.<\/i><\/p>\n<\/p>\n
Petit sal\u00e9 aux lentilles<\/b><\/p>\n
– 1 kg de palette de porc demi-sel<\/strong>
\n– huile d’olive<\/strong>
\n– 5 carottes<\/strong> de taille moyenne, pel\u00e9es et coup\u00e9es en grosses rondelles
\n– 6 \u00e9chalotes<\/strong>, coup\u00e9es en quatre
\n– 3 clous de girofle<\/strong>
\n– 1 c.c. de graines de moutarde<\/strong> jaune
\n– 3 grains de poivre noir<\/strong>
\n– 2 c.c. de thym<\/strong> s\u00e9ch\u00e9
\n– 3 feuilles de laurier<\/strong> + 1 pour la cuisson des lentilles
\n– 300 g de lentilles vertes<\/strong>, de pr\u00e9f\u00e9rence du Puy ou du Berry, rinc\u00e9es \u00e0 l’eau froide
\n– persil plat<\/strong> frais, hach\u00e9, pour servir<\/p>\nPour 4 personnes.<\/p>\n
Faites dessaler la viande dans de l’eau froide pendant 3 heures, en changeant l’eau toutes les heures. \u00c9gouttez-la et s\u00e9chez-la en la tamponnant d\u00e9licatement avec une feuille d’essuie-tout.<\/p>\n
Faites chauffer un peu d’huile d’olive dans une grande casserole \u00e0 fond \u00e9pais (j’utilise pour cela ma fid\u00e8le cocotte en fonte). Ajoutez-y les carottes et les \u00e9chalotes, puis laissez cuire pendant quelques minutes sur feu mod\u00e9r\u00e9, sans colorer, jusqu’\u00e0 ce qu’elles commencent \u00e0 suer.<\/p>\n
Ajoutez les aromates (clous de girofle, graines de moutarde, grains de poivre, thym s\u00e9ch\u00e9 et les 3 feuilles de laurier), m\u00e9langez bien et laissez cuire pendant 2 minutes pour en lib\u00e9rer tous les ar\u00f4mes.<\/p>\n
Ajoutez la viande, versez de l’eau froide pour la recouvrir, puis amenez \u00e0 fr\u00e9missement. Couvrez et laissez cuire pendant 2 heures, en remuant les l\u00e9gumes et en retournant la viande de temps en temps.<\/p>\n
Au bout de 30 minutes, vous constaterez l’apparition d’une \u00e9cume gris\u00e2tre \u00e0 la surface. \u00c9cumez-la \u00e0 l’aide d’une cuill\u00e8re.<\/p>\n
Au bout d’une heure et demie, transf\u00e9rez environ 250 ml du bouillon obtenu dans une casserole de taille moyenne (vous pouvez utiliser une louche). Mettez-y les lentilles et la feuille de laurier, puis recouvrez de 720 ml d’eau froide. Laissez mijoter selon les instructions du paquet (mes lentilles cuisent en 25 minutes).<\/p>\n
Transf\u00e9rez \u00e0 la louche l’exc\u00e9dent de bouillon de la viande dans un contenant allant au cong\u00e9lateur, en en laissant assez pour servir. (R\u00e9frig\u00e9rez le bouillon pendant la nuit. Le lendemain, d\u00e9graissez la surface et conservez-le au cong\u00e9lateur pour l’utiliser ensuite dans un risotto au fenouil ou une soupe au chou et aux pommes.)<\/p>\n
\u00c9gouttez les lentilles et ajoutez-les \u00e0 la casserole. M\u00e9langez bien et servez imm\u00e9diatement \u00e0 m\u00eame la cocotte. Hachez un peu de persil frais pour que vos convives en saupoudrent dans leur assiette.<\/p>\n","protected":false},"excerpt":{"rendered":"
C’\u00e9tait mon pire cauchemard \u00e0 la cantine, mais maintenant que je suis grande, je prends un plaisir particulier \u00e0 revisiter […]<\/p>\n","protected":false},"author":2,"featured_media":3959,"comment_status":"open","ping_status":"1","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false},"categories":[377],"tags":[],"acf":[],"yoast_head":"\n
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![\"Petit](\"https:\/\/cnz.to\/archives\/images\/main\/petitsale.jpg\")
<\/p>\n