{"id":7288,"date":"2024-08-29T15:49:13","date_gmt":"2024-08-29T13:49:13","guid":{"rendered":"https:\/\/eccebio.eu\/2024\/08\/29\/coquilles-saint-jacques-au-celeri-et-huile-dolive-biologique-aromatisee-a-la-framboise\/"},"modified":"2026-03-17T12:50:54","modified_gmt":"2026-03-17T11:50:54","slug":"coquilles-saint-jacques-au-celeri-et-huile-dolive-biologique-aromatisee-a-la-framboise","status":"publish","type":"post","link":"https:\/\/eccebio.eu\/fr\/2024\/08\/29\/coquilles-saint-jacques-au-celeri-et-huile-dolive-biologique-aromatisee-a-la-framboise\/","title":{"rendered":"Coquilles Saint-Jacques au c\u00e9leri et huile d\u2019olive biologique aromatis\u00e9e \u00e0 la framboise"},"content":{"rendered":"

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

Coquilles Saint-Jacques au c\u00e9leri et huile d\u2019olive biologique aromatis\u00e9e \u00e0 la framboise<\/h2><\/span>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>
  • <\/i><\/span>
    Coquilles Saint-Jacques n. 3<\/div><\/li>
  • <\/i><\/span>
    C\u00e9leri C\u00f4te n\u00b0 1<\/div><\/li>
  • <\/i><\/span>
    Framboises n. 5<\/div><\/li>
  • <\/i><\/span>
    Citrons n. 1<\/div><\/li>
  • <\/i><\/span>
    Sucre roux q.b.<\/div><\/li>
  • <\/i><\/span>
    Huile d\u2019olive extra vierge biologique q.b.<\/div><\/li>
  • <\/i><\/span>
    Sal q.b.<\/div><\/li>
  • <\/i><\/span>
    Poivre q.b.<\/div><\/li><\/ul><\/div><\/div>
    <\/div><\/div><\/span>

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

    Commencez par nettoyer les coquilles Saint-Jacques.<\/p>\n

    Pendant ce temps, placer les framboises s\u00e9ch\u00e9es dans de l\u2019huile d\u2019olive extra vierge biologique pr\u00e9alablement chauff\u00e9e \u00e0 60 degr\u00e9s.<\/p>\n

    Nettoyez le c\u00e9leri, coupez-le en julienne et mettez-le dans de l\u2019eau et de la glace pour l\u2019enrouler.<\/p>\n

    Dans une po\u00eale chaude, mettre de l\u2019huile d\u2019olive extra vierge biologique et faire dorer les p\u00e9toncles. Saupoudrer un c\u00f4t\u00e9 des Saint-Jacques d\u2019une pinc\u00e9e de sucre roux et les flamber doucement.<\/p>\n

    Assaisonner le c\u00e9leri avec quelques gouttes de jus de citron, de l\u2019huile d\u2019olive extra vierge de framboise biologique, du poivre et du sel.<\/p>\n

    Composer le plat en disposant les noix de Saint-Jacques sur la base et en ajoutant la salade de c\u00e9leri assaisonn\u00e9e sur le dessus et arroser d\u2019un filet d\u2019huile d\u2019olive extra vierge biologique aromatis\u00e9e \u00e0 la framboise. Servir le plat 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>

    Un plat aux saveurs d\u00e9licates accompagn\u00e9 d’une huile Evo comme l’Ogliarola Salentina (Puglia Brindisi)<\/strong> qui se pr\u00eate bien \u00e0 la pr\u00e9paration des framboises. Fruit\u00e9 herbac\u00e9 moyen avec des notes d’amandes et de baies. Amertume moyenne \u00e0 \u00e9lev\u00e9e ; piquant moyen. Couleur jaune avec des reflets verts ; fluidit\u00e9 moyenne.<\/p>\n<\/div><\/div><\/div>

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