{"id":16387,"date":"2018-12-16T20:30:37","date_gmt":"2018-12-16T20:30:37","guid":{"rendered":"https:\/\/horecamagazine.be\/seizoensrecepten-winter\/"},"modified":"2018-12-21T07:51:25","modified_gmt":"2018-12-21T07:51:25","slug":"seizoensrecepten-winter","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/seizoensrecepten-winter\/","title":{"rendered":"Recettes d\u2019hiver"},"content":{"rendered":"\n<p style=\"text-align:left\" class=\"has-medium-font-size wp-block-paragraph\"><b>Spaghetti de potiron<\/b><\/p>\n\n<p class=\"wp-block-paragraph\">Potiron, bouillon, pesto vert (Gran\u2019Tapas), parmesan,\r\nSweety Drops (Gran\u2019Tapas), huile d\u2019olive (Valderrama), poivre et sel<\/p>\n\n<p class=\"wp-block-paragraph\" style=\"text-align:left\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Coupez des lamelles de potiron et trempez-les bri\u00e8vement dans le bouillon en \u00e9bullition. \u00c9gouttez et m\u00e9langez au<span class=\"Apple-converted-space\">\u00a0<\/span>pesto. Assaisonnez et dressez. Finalisez avec l\u2019huile,<span class=\"Apple-converted-space\">\u00a0<\/span>le poivre, le sel et le parmesan.<\/p>\n\n<p class=\"wp-block-paragraph\" style=\"text-align:left\"><b>Suggestion de vins<\/b><\/p>\n\n<p class=\"wp-block-paragraph\" style=\"text-align:left\">Vignetti del Salento, I Muri, Puglia, IGP Primitivo, 2016<\/p>\n\n<p class=\"wp-block-paragraph\">Les raisins primitivo sont \u00e9queut\u00e9s, puis \u00e9cras\u00e9s et mac\u00e9r\u00e9s \u00e0 une temp\u00e9rature contr\u00f4l\u00e9e pendant 8 \u00e0 10 jours, pendant lesquels le vin sera r\u00e9guli\u00e8rement pomp\u00e9 d\u2019un r\u00e9servoir en inox \u00e0 l\u2019autre. Teneur en alcool: 13,5% vol. Robe rubis intense aux reflets violets. Nez intense de fruits rouges. Bouche ample aux tanins doux et harmonieux. Excellent \u00e0 combiner avec des entr\u00e9es riches et de la viande rouge, ainsi que du gibier et des fromages assez forts.<\/p>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_2-1.png\" alt=\"\" class=\"wp-image-15962\" width=\"133\" height=\"443\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_2-1.png 177w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_2-1-768x2564.png 768w\" sizes=\"(max-width: 133px) 100vw, 133px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Spaghetti de potiron Potiron, bouillon, pesto vert (Gran\u2019Tapas), parmesan, Sweety Drops (Gran\u2019Tapas), huile d\u2019olive (Valderrama), poivre et sel Pr\u00e9paration Coupez des lamelles de potiron et trempez-les bri\u00e8vement dans le bouillon en \u00e9bullition. \u00c9gouttez et m\u00e9langez au\u00a0pesto. Assaisonnez et dressez. Finalisez avec l\u2019huile,\u00a0le poivre, le sel et le parmesan. Suggestion de vins Vignetti del Salento, I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":15958,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<!-- wp:paragraph {\"align\":\"left\",\"fontSize\":\"medium\"} -->\n<p style=\"text-align:left\" class=\"has-medium-font-size\"><strong>Pompoenspaghetti<\/strong><br><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Pompoen, bouillon, groene pesto (Gran\u2019Tapas), parmezaan, Sweety Drops (Gran\u2019Tapas), olijfolie (Valderrama), peper en zout<br><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph {\"align\":\"left\"} -->\n<p style=\"text-align:left\"><strong>Bereiding<\/strong><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Snijd slierten van de pompoen en dompel ze even in kokende bouillon. Giet af en meng met de pesto. Kruid af en dresseer. Werk af met olie, peper, zout en parmezaan.<br><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph {\"align\":\"left\"} -->\n<p style=\"text-align:left\"><strong>Wijntip<\/strong><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph {\"align\":\"left\"} -->\n<p style=\"text-align:left\">Vignetti del Salento, I Muri, Puglia, IGP Primitivo, 2016<br><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>De primitivo-druiven worden ontsteeld, dan gekneusd en gedurende 8 tot 10 dagen gemacereerd aan gecontroleerde temperatuur, waarbij geregeld van de ene naar de andere inox tank overgepomt wordt. Alcoholgehalte: 13,5% vol. Intense robijnkleur met violette reflectie. Intense neus van rood fruit. Volle mond met zachte harmonieuze tannines. Uitstekend te combineren met rijke voorgerechten en rood vlees, evenals wild en redelijk sterke kazen.<br><br><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:image {\"id\":15962,\"align\":\"center\",\"width\":133,\"height\":443} -->\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_2-1.png\" alt=\"\" class=\"wp-image-15962\" width=\"133\" height=\"443\"\/><\/figure><\/div>\n<!-- \/wp:image -->","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-16387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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