{"id":15526,"date":"2022-07-01T09:36:43","date_gmt":"2022-07-01T09:36:43","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=15526"},"modified":"2022-07-01T09:43:43","modified_gmt":"2022-07-01T09:43:43","slug":"15526","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/15526\/","title":{"rendered":"Cappuccino d\u2019asperges \u00e0 l\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP"},"content":{"rendered":"

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

Pour 6 personnes<\/p>\n

Pr\u00e9paration\u00a0: 15 min
\nRepos\u00a0: 1 h (chantilly)
\nCuisson\u00a0: 15 min + 30 min<\/p>\n

    \n
  • 600 g d\u2019asperges vertes<\/li>\n
  • 50 cl de bouillon de volaille<\/li>\n
  • 30 cl de cr\u00e8me liquide<\/li>\n
  • 100 g de Salers ou Cantal<\/li>\n
  • 2 c. \u00e0 soupe d\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP<\/li>\n
  • 100 g de pistaches \u00e9mond\u00e9es<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>

    Dans une casserole, faire fr\u00e9mir 20 cl de cr\u00e8me avec 80 g de pistaches. Faire cuire pendant 15 minutes puis passer au blender. Saler, poivrer et passer au tamis. Mettre dans un saladier (ou dans un siphon) et placer au frais au moins 1 h. Puis monter la chantilly et placer dans une poche, laisser au frais 30 minutes.<\/p>\n

    Pendant ce temps, \u00e9plucher les asperges, les rincer. Couper les pointes (5 cm environ) et les r\u00e9server.<\/p>\n

    Tailler les queues d\u2019asperges en morceaux. Les faire rissoler dans une sauteuse dans 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP. Ajouter le bouillon de volaille et laisser cuire 30 minutes.<\/p>\n

    \u00c9mincer finement les pointes d\u2019asperges. D\u00e9tailler 6 gros copeaux de fromage. R\u00e2per le reste du fromage.<\/p>\n

    Mixer les queues d\u2019asperges avec 10 cl de cr\u00e8me liquide, 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP et le fromage r\u00e2p\u00e9. Passer au tamis.<\/p>\n

    Verser le velout\u00e9 dans des verrines, ajouter la chantilly de pistache, les pointes d\u2019asperges et les copeaux de fromage. Parsemer de quelques pistaches concass\u00e9es.<\/p>\n

    Le petit +\u00a0: pour des verrines festives, vous pouvez rajouter sur la chantilly quelques \u0153ufs de poisson qui apporteront un c\u00f4t\u00e9 iod\u00e9 et de la m\u00e2che.<\/p>\n

    Quelle huile d\u2019olive AOP pour ces cappuccinos d\u2019asperges\u00a0 ?<\/strong><\/p>\n

    Nous vous conseillons d\u2019utiliser une huile d\u2019olive go\u00fbt intense de la Vall\u00e9e des Baux-de-Provence AOP pour ses ar\u00f4mes d\u2019herbe fra\u00eechement coup\u00e9e, de pomme, d\u2019amande, d\u2019artichaut cru, de noisette fra\u00eeche et de feuille de tomate.
    \nVous pouvez \u00e9galement utiliser l\u2019une de ces huiles d\u2019olive AOP : Aix-en-Provence, N\u00eemes, Haute-Provence, Corse \u2013 Oliu di Corsica ou Provence.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"featured_media":15529,"menu_order":0,"template":"","class_list":["post-15526","ricette","type-ricette","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nCappuccino d\u2019asperges \u00e0 l\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP - LOOKING FOR THE PERFECT FOOD<\/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:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/15526\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cappuccino d\u2019asperges \u00e0 l\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP - 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