{"id":45396,"date":"2020-04-09T17:53:06","date_gmt":"2020-04-09T15:53:06","guid":{"rendered":"https:\/\/www.fiftyandmemagazine.be\/fr\/?p=45396"},"modified":"2020-04-09T11:45:56","modified_gmt":"2020-04-09T09:45:56","slug":"la-recette-de-mozzarella-pierre-balthazar-chef-chez-serra-a-bruxelles","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/la-recette-de-mozzarella-pierre-balthazar-chef-chez-serra-a-bruxelles","title":{"rendered":"Recette : La Mozzarella de Pierre Balthazar, Chef chez Serra \u00e0 Bruxelles"},"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\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p><span class=\"s1\">\u00a0A la fois simple et contemporain, le concept de Serra consiste \u00e0 offrir de plats sains, savoureux, de saison, frais, naturels et authentiques pour nourrir les \u00e2mes des locavores, toujours plus nombreux et soucieux de leur sant\u00e9 et de l&rsquo;environnement, dans un lieu \u00e9cologique, verdoyant et botanique.<\/span><\/p>\n<h3 class=\"p1\"><span class=\"s1\"><b>Mozzarella belge,<span class=\"Apple-converted-space\">\u00a0 <\/span>betteraves rouges, pomme et pollen<\/b><\/span><\/h3>\n<p class=\"p1\"><span class=\"s2\">Ingr\u00e9dients (pour 4 personnes)\u00a0:<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">2 boules de mozzarella belge (\u00ab mozz\u2019ardennes \u00bb)<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">2 betteraves rouges bio <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">1 pomme belge bio <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Huile de colza belge bio <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Vinaigre de pomme (de chez la botte \u00e9toil\u00e9e) <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Fleur de sel <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Poivre noir du moulin<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Pollen (de chez Nectar &amp; Co)<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Coulis de myrtilles (\u00e0 fabriquer durant la saison)<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Quelques pousses de cress de basilic<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Quelques grains de caf\u00e9 <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Pr\u00e9paration\u00a0: <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">1. Cuire les betteraves rouges pel\u00e9es sous vide avec quelques gouttes d\u2019huile de colza et quelques grains de caf\u00e9 durant 45 minutes \u00e0 85\u00b0. (Si vous n\u2019avez pas le mat\u00e9riel, vous pouvez cuire vos betteraves au four avec peau dans un papier alu durant 1h20 \u00e0 180\u00b0).<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">2. Couper la mozzarella en deux<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">R\u00e9aliser la vinaigrette aux pommes avec \u00be d\u2019huile de colza et \u00bc de vinaigre de pomme, y ajouter une brunoise de pomme, fleur de sel et poivre du moulin <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">3. Couper les betteraves encore ti\u00e8des <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">4. Dresser comme sur la photo <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">5. Ajouter quelques gouttes de coulis de myrtilles <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">6. Parsemer de pollen <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">7. Couper le basilic cress et dresser <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">8. Rectifier l\u2019assaisonnement si n\u00e9cessaire<\/span><\/p>\n<div id=\"attachment_45398\" style=\"width: 332px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-45398\" class=\" wp-image-45398\" src=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2020\/03\/Pierre-Balthazar_\u00a9-juliecc.com_-scaled.jpg\" alt=\"serra\" width=\"322\" height=\"482\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2020\/03\/Pierre-Balthazar_\u00a9-juliecc.com_-scaled.jpg 1709w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2020\/03\/Pierre-Balthazar_\u00a9-juliecc.com_-768x1151.jpg 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2020\/03\/Pierre-Balthazar_\u00a9-juliecc.com_-1025x1536.jpg 1025w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2020\/03\/Pierre-Balthazar_\u00a9-juliecc.com_-1367x2048.jpg 1367w\" sizes=\"auto, (max-width: 322px) 100vw, 322px\" \/><p id=\"caption-attachment-45398\" class=\"wp-caption-text\">\u00a9 juliecc.com<\/p><\/div>\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\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>\u00a0A la fois simple et contemporain, le concept de Serra [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":45397,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[],"class_list":["post-45396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette : La Mozzarella de Pierre Balthazar, Chef chez Serra \u00e0 Bruxelles - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"description\" content=\"\u00a0A la fois simple et contemporain, le concept de Serra consiste \u00e0 offrir de plats sains, savoureux, de saison, et naturels. 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