{"id":7177,"date":"2024-08-29T15:04:14","date_gmt":"2024-08-29T13:04:14","guid":{"rendered":"https:\/\/eccebio.eu\/?p=7177"},"modified":"2024-09-04T18:18:41","modified_gmt":"2024-09-04T16:18:41","slug":"filet-de-porc-giardiniera-et-poudre-dolive-biologique","status":"publish","type":"post","link":"https:\/\/eccebio.eu\/fr\/2024\/08\/29\/filet-de-porc-giardiniera-et-poudre-dolive-biologique\/","title":{"rendered":"Filet de porc, giardiniera et poudre d\u2019olive biologique"},"content":{"rendered":"

<\/div><\/div><\/span>

Filet de porc, giardiniera et poudre d\u2019olive biologique<\/p><\/h2><\/span>

<\/div><\/div><\/div><\/div><\/div><\/div><\/div>
  • <\/i><\/span>
    Contre-filet de porc 600 g<\/div><\/li>
  • <\/i><\/span>
    Fleur de fenouil selon le go\u00fbt<\/div><\/li>
  • <\/i><\/span>
    Romarin q.b.<\/div><\/li>
  • <\/i><\/span>
    Sel et poivre q.b.<\/div><\/li>
  • <\/i><\/span>
    Herbes aromatiques q.b.<\/div><\/li>
  • <\/i><\/span>
    Sauce au porc q.b.<\/div><\/li>
  • <\/i><\/span>
    Fleurs comestibles q.b.<\/div><\/li>
  • <\/i><\/span>
    Huile de graines q.b.<\/div><\/li>
  • <\/i><\/span>
    Pour la giardiniera :<\/div><\/li>
  • <\/i><\/span>
    Poivrons rouges 300 g<\/div><\/li>
  • <\/i><\/span>
    Poivrons jaunes 300 g<\/div><\/li>
  • <\/i><\/span>
    Carottes 300 g<\/div><\/li>
  • <\/i><\/span>
    Oignons nouveaux 200 g<\/div><\/li>
  • <\/i><\/span>
    Vinaigre de vin blanc 400 g<\/div><\/li>
  • <\/i><\/span>
    Eau ou vin 400 g<\/div><\/li>
  • <\/i><\/span>
    Sucre 30 g<\/div><\/li>
  • <\/i><\/span>
    Pepe q.b.<\/div><\/li>
  • <\/i><\/span>
    Gen\u00e9vrier q.b.<\/div><\/li>
  • <\/i><\/span>
    Laurier q.b.<\/div><\/li>
  • <\/i><\/span>
    Sel 10 g<\/div><\/li>
  • <\/i><\/span>
    Huile d\u2019olive extra vierge biologique q.b.<\/div><\/li>
  • <\/i><\/span>
    Olives de table biologiques \u00c0 volont\u00e9<\/div><\/li><\/ul><\/div><\/div>
    <\/div><\/div><\/span>

    Pr\u00e9paration<\/h3><\/span>
    <\/div><\/div><\/div>

    Assaisonner le faux-filet avec du romarin, du sel et du poivre.<\/p>\n

    Cuire au four \u00e0 vapeur \u00e0 70 \u00b0C jusqu\u2019\u00e0 ce que la sonde \u00e0 c\u0153ur indique une temp\u00e9rature interne de 64 degr\u00e9s.<\/p>\n

    Pendant ce temps, nettoyer les l\u00e9gumes apr\u00e8s les avoir bien lav\u00e9s<\/p>\n

    Dans une casserole, mettre l\u2019eau, le vinaigre, le sucre et les \u00e9pices, porter \u00e0 \u00e9bullition et ajouter les l\u00e9gumes. Cuire jusqu\u2019\u00e0 ce qu\u2019ils soient tendres, puis les \u00e9goutter et les assaisonner avec de l\u2019huile d\u2019olive extra vierge biologique, du poivre et des herbes.<\/p>\n

    Faire dorer le faux-filet dans une po\u00eale.<\/p>\n

    Servir et garnir d\u2019un filet d\u2019huile d\u2019olive extra vierge biologique.<\/p>\n

    Servir bien chaud.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

    <\/div><\/div><\/span>

    Huile et ar\u00f4me : Des accords parfaits pour vos recettes<\/h2><\/span>
    <\/div><\/div><\/div>

    Des ar\u00f4mes d’herbes aromatiques et de fleur de fenouil accompagnent l’aloyau de porc, \u00ab\u00a0engraiss\u00e9\u00a0\u00bb par un Arancino (Toscana Pistoia) Olio Evo au fruit\u00e9 moyennement intense, r\u00e9solument herbac\u00e9, avec des notes d’artichaut. Les notes piquantes et am\u00e8res sont d’intensit\u00e9 moyenne \u00e0 \u00e9lev\u00e9e. Huile de couleur verte avec des reflets jaunes.<\/p>\n<\/div><\/div><\/div>

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