{"id":16479,"date":"2018-12-17T08:56:01","date_gmt":"2018-12-17T08:56:01","guid":{"rendered":"https:\/\/horecamagazine.be\/boulghour-au-crumble-de-biscuits-butterscotch\/"},"modified":"2018-12-17T08:56:02","modified_gmt":"2018-12-17T08:56:02","slug":"boulghour-au-crumble-de-biscuits-butterscotch","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/boulghour-au-crumble-de-biscuits-butterscotch\/","title":{"rendered":"Boulghour au crumble de biscuits &#038; butterscotch"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Wholewheat bulgur (Artisan), crumble d\u2019Oreo, basilic, sauce vanille, sirop de vinaigre balsamique, D\u00e9lice Sucr\u00e9  Butterscotch (Ma\u00eetre Jopil), gingembre frais<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Faites cuire le boulghour et laissez-le refroidir. M\u00e9langez celui-ci avec le crumble, le sirop et un peu de gingembre hach\u00e9. Mixez la sauce vanille avec le basilic, trempez bri\u00e8vement les biscuits dans la sauce. D\u00e9posez quelques biscuits sur une assiette, et dessus une part g\u00e9n\u00e9reuse de boulghour. Finalisez avec les butterscotch, les feuilles de basilic et quelques morceaux de biscuit.<\/p>\n\n<p class=\"wp-block-paragraph\"><b>Suggestion de vins<\/b><\/p>\n\n<p class=\"wp-block-paragraph\">Vigneti Zab\u00f9, Il Passo Verde, IGP Terre Siciliane, 2016<\/p>\n\n<p class=\"wp-block-paragraph\">Le rendement des raisins nero d\u2019Avola pour ce vin biologique originaire de Sambuca di Sicilia (Agrigento) est d\u00e9lib\u00e9r\u00e9ment maintenu \u00e0 un niveau bas. Une longue fermentation pelliculaire lui procure sa couleur et ses ar\u00f4mes riches. Ensuite, les raisins sont press\u00e9s et la moiti\u00e9 d\u2019entre eux vieillissent en barriques pendant environ 6 mois, l\u2019autre moiti\u00e9 dans des cuves en b\u00e9ton o\u00f9 ils subissent une fermentation malolactique. Robe rubis profond rehauss\u00e9e d\u2019un bouquet de fruits rouges et noirs, d\u2019\u00e9pices et d\u2019eucalyptus. Bouche ample avec une tr\u00e8s longue finale. Id\u00e9al pour accompagner le fromage affin\u00e9, la viande rouge et le gibier.<\/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_9.png\" alt=\"\" class=\"wp-image-16221\" width=\"133\" height=\"443\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_9.png 177w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_9-90x300.png 90w\" sizes=\"(max-width: 133px) 100vw, 133px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Wholewheat bulgur (Artisan), crumble d\u2019Oreo, basilic, sauce vanille, sirop de vinaigre balsamique, D\u00e9lice Sucr\u00e9 Butterscotch (Ma\u00eetre Jopil), gingembre frais Pr\u00e9paration Faites cuire le boulghour et laissez-le refroidir. M\u00e9langez celui-ci avec le crumble, le sirop et un peu de gingembre hach\u00e9. Mixez la sauce vanille avec le basilic, trempez bri\u00e8vement les biscuits dans la sauce. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16225,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-16479","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\/ -->\n<title>Boulghour au crumble de biscuits &amp; butterscotch | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Boulghour au crumble de biscuits &amp; butterscotch\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/boulghour-au-crumble-de-biscuits-butterscotch\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boulghour au crumble de biscuits &amp; 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