{"id":11222,"date":"2016-01-23T14:09:35","date_gmt":"2016-01-23T13:09:35","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=11222"},"modified":"2018-03-07T15:15:27","modified_gmt":"2018-03-07T14:15:27","slug":"mozzarella-de-neufchateau-betteraves-crapaudine-selon-stephane-diffels","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/mozzarella-de-neufchateau-betteraves-crapaudine-selon-stephane-diffels","title":{"rendered":"La Mozzarella de Neufch\u00e2teau et ses betteraves crapaudine selon St\u00e9phane  Diffels"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> &lt;\u00a01<\/span> <span class=\"rt-label rt-postfix\">minute<\/span><\/span><p style=\"text-align: justify;\"><strong>Cette mise en bouche bien de chez nous \u00e9patera vos invit\u00e9s amateurs de pr\u00e9parations originales et de saveurs de saison. A vous de jouer\u00a0\u2026 dans la cour d\u2019un futur grand de Belgique !<br \/>\n<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Par Joelle Rochette<\/em><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/01\/Betterave-photo-SD-BD.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-11226 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/01\/Betterave-photo-SD-BD.jpg\" alt=\"life-magazine\" width=\"335\" height=\"447\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/01\/Betterave-photo-SD-BD.jpg 480w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/01\/Betterave-photo-SD-BD-315x420.jpg 315w\" sizes=\"auto, (max-width: 335px) 100vw, 335px\" \/><\/a><\/p>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Ingr\u00e9dients<\/strong>\u00a0(pour 4 personnes) : <\/span><\/h1>\n<ul>\n<li style=\"text-align: justify;\">1 mozzarella de bufflonne de Neufch\u00e2teau<\/li>\n<li style=\"text-align: justify;\">3 grosses betteraves crapaudine<\/li>\n<li style=\"text-align: justify;\">1 c \u00e0 s de vinaigre de vin rouge<\/li>\n<li style=\"text-align: justify;\">1 kg de farine<\/li>\n<li style=\"text-align: justify;\">500 gr de sel<\/li>\n<li style=\"text-align: justify;\">cresson sauvage (facultatif)<\/li>\n<\/ul>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Pr\u00e9paration :\u00a0<\/strong><\/span><\/h1>\n<ul>\n<li style=\"text-align: justify;\">R\u00e9aliser une p\u00e2te \u00e0 sel en m\u00e9langeant la farine, le sel et un peu d\u2019eau. La p\u00e2te doit \u00eatre ferme et lisse.<\/li>\n<li style=\"text-align: justify;\">Abaisser la p\u00e2te et emballer une betterave lav\u00e9e, avec la peau. Cuire 1h20 dans un four pr\u00e9chauff\u00e9 \u00e0 220\u00b0. Laisser refroidir dans la p\u00e2te une nuit au frigo. Eplucher la betterave et la couper en tr\u00e8s fines tranches.<\/li>\n<li style=\"text-align: justify;\">Laver et \u00e9plucher les deux autres betteraves \u00e0 la centrifugeuse. Faire r\u00e9duire le jus jusqu\u2019\u00e0 obtention d\u2019un sirop, ajouter le vinaigre, saler.<\/li>\n<li style=\"text-align: justify;\">Bruler la mozzarella coup\u00e9e en 4 \u00e0 l\u2019aide d\u2019un chalumeau.<\/li>\n<li style=\"text-align: justify;\">D\u00e9poser la mozzarella dans un petit bol, couvrir de tranches de betterave, napper avec le jus r\u00e9duit et d\u00e9poser un brin de cresson sauvage.<\/li>\n<li style=\"text-align: justify;\">Une d\u00e9licieuse et tr\u00e8s jolie recette test\u00e9e \u00e0 l\u2019Air de Rien et, largement, approuv\u00e9e par \u2026 votre serviteur !<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><strong>Plus d&rsquo;informations:\u00a0<a href=\"http:\/\/www.joellerochette.com\/\" target=\"_blank\">www.joellerochette.com<\/a><\/strong><\/p>\n<hr \/>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> &lt;\u00a01<\/span> <span class=\"rt-label rt-postfix\">minute<\/span><\/span>Cette mise en bouche bien de chez nous \u00e9patera vos invit\u00e9s amateurs de pr\u00e9parations originales et de saveurs de saison. A vous de jouer \u2026 dans la cour d\u2019un grand chef !<\/p>\n","protected":false},"author":8,"featured_media":11225,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[790,793],"class_list":["post-11222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie-vin","tag-joelle-rochette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La Mozzarella de Neufch\u00e2teau et ses betteraves crapaudine selon St\u00e9phane Diffels - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/mozzarella-de-neufchateau-betteraves-crapaudine-selon-stephane-diffels\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Mozzarella de Neufch\u00e2teau et ses betteraves crapaudine selon St\u00e9phane Diffels - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Reading Time:  &lt;\u00a01 minuteCette mise en bouche bien de chez nous \u00e9patera vos invit\u00e9s amateurs de pr\u00e9parations originales et de saveurs de saison. 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