{"id":7697,"date":"2020-10-09T07:23:51","date_gmt":"2020-10-09T07:23:51","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7697"},"modified":"2020-10-12T10:40:52","modified_gmt":"2020-10-12T10:40:52","slug":"jarret-de-porc-aux-legumes-et-pommes-de-terre-a-lhuile-dolive-de-provence-olives-maturees-aop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/jarret-de-porc-aux-legumes-et-pommes-de-terre-a-lhuile-dolive-de-provence-olives-maturees-aop\/","title":{"rendered":"Jarret de porc aux l\u00e9gumes et pommes de terre \u00e0 l\u2019huile d\u2019olive de Provence \u2013 olives matur\u00e9es AOP"},"content":{"rendered":"

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

Pr\u00e9paration\u00a0: 30 min
\nCuisson\u00a0: 2h<\/p>\n

Ingr\u00e9dients pour 6 personnes :<\/p>\n

    \n
  • 2 jarrets de porc<\/li>\n
  • 4 carottes<\/li>\n
  • 6 pommes de terre<\/li>\n
  • 2 poireaux<\/li>\n
  • 4 navets<\/li>\n
  • 1 bouquet garni<\/li>\n
  • 1 oignon<\/li>\n
  • 2 gousses d\u2019ail<\/li>\n
  • 3 c. \u00e0 soupe d\u2019huile d\u2019olive de Provence \u2013 olives matur\u00e9es AOP<\/strong><\/li>\n
  • 2 l de bouillon de veau<\/li>\n
  • 2 c. \u00e0 soupe de moutarde<\/li>\n
  • 2 petits suisses ou 2 c. \u00e0 soupe de cr\u00e8me fra\u00eeche \u00e9paisse<\/li>\n
  • \u00bd c. \u00e0 caf\u00e9 de graines de carvi<\/li>\n
  • Sel, poivre<\/li>\n<\/ul>\n<\/div>
    <\/div><\/div><\/div><\/div><\/div>

    Pour cette recette, commencer par \u00e9plucher et \u00e9mincer l\u2019oignon, le r\u00e9server s\u00e9par\u00e9ment. Laver, \u00e9plucher et tailler tous les autres l\u00e9gumes en morceaux (taille moyenne).<\/p>\n

    Verser 2 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive de Provence \u2013 olives matur\u00e9es AOP dans une cocotte et faire l\u00e9g\u00e8rement chauffer. Y faire dorer les jarrets sur les diff\u00e9rentes faces, rajouter l\u2019oignon \u00e9minc\u00e9. Une fois l\u2019oignon translucide, remplir la cocotte d\u2019eau et porter \u00e0 \u00e9bullition. \u00c9teindre le feu, r\u00e9cup\u00e9rer les jarrets et l\u2019oignon puis jeter l\u2019eau.<\/p>\n

    Remettre les jarrets dans la cocotte et y ajouter les l\u00e9gumes coup\u00e9s, l\u2019ail press\u00e9 et les graines de carvi. Recouvrir de bouillon et laisser mijoter \u00e0 couvert et \u00e0 feu doux pendant 1 h. Enlever ensuite le couvercle et laisser encore mijoter 30 minutes.<\/p>\n

    \u00c9teindre le feu et laisser reposer.<\/p>\n

    Prendre 3 louches de bouillon et faire r\u00e9duire dans une casserole, \u00e0 feu moyen, pendant 15 minutes. Y ajouter 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive, la moutarde et les petites suisses (ou la cr\u00e8me fra\u00eeche). M\u00e9langer au fouet.<\/p>\n

    R\u00e9cup\u00e9rer la viande et les l\u00e9gumes dans un plat de service.<\/p>\n

    Servir accompagn\u00e9 de la sauce et de cornichons.<\/p>\n


    \nQuelle huile d’olive avec ce plat ?<\/strong><\/p>\n

    Le jarret de porc est un plat aux tonalit\u00e9s hivernales o\u00f9 viande, l\u00e9gumes d\u2019hiver et huile d\u2019olive go\u00fbt \u00e0 l\u2019ancienne s\u2019y marient pour offrir un plat convivial. L\u2019huile d\u2019olive go\u00fbt \u00e0 l\u2019ancienne de Provence – olives matur\u00e9es AOP va apporter ses ar\u00f4mes d\u2019olive noire, de fruits confits, de sous-bois et\/ou de pain grill\u00e9 qui s\u2019accorderont bien avec les saveurs de ce plat g\u00e9n\u00e9reux (on pourra \u00e9galement utiliser une huile d\u2019olive AOP Aix-en-Provence – olives matur\u00e9es ou Vall\u00e9e des Baux-de-Provence – olives matur\u00e9es).<\/p>\n<\/div>

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