{"id":20772,"date":"2019-08-28T07:41:12","date_gmt":"2019-08-28T07:41:12","guid":{"rendered":"https:\/\/horecamagazine.be\/gazpacho-de-pasteque-et-crevettes-grises\/"},"modified":"2019-08-28T07:45:12","modified_gmt":"2019-08-28T07:45:12","slug":"gazpacho-de-pasteque-et-crevettes-grises","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/gazpacho-de-pasteque-et-crevettes-grises\/","title":{"rendered":"Gazpacho de past\u00e8que et crevettes grises"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.22.5&Prime;]<strong>Ingr\u00e9dients (Pour 8 personnes)<\/strong><\/p>\n<ul>\n<li>1\/8 de past\u00e8que, \u00bd oignon rouge<\/li>\n<li>2 cs d\u2019huile d\u2019olive, 1 cs de vinaigre de vin rouge<\/li>\n<li>200 g de crevettes grises, 1 feuille de p\u00e2te filo<\/li>\n<li>Herbes fraiches et fleurs comestibles, 1 cs d\u2019huile au basilic<\/li>\n<li>Xanthane, poivre de Cayenne<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<p>D\u00e9taillez la moiti\u00e9 de la past\u00e8que en fine brunoise.<span class=\"Apple-converted-space\">\u00a0<\/span>Mixez le reste avec l\u2019oignon rouge, l\u2019huile d\u2019olive, le vinaigre de vin rouge, une pointe de couteau de xanthane, du poivre de Cayenne et du sel. R\u00e9servez au frais.<span class=\"Apple-converted-space\">\u00a0<\/span>D\u00e9coupez des cercles dans la p\u00e2te filo \u00e0 l\u2019aide d\u2019un emporte-pi\u00e8ce et faites-les cuire entre deux tapis sylex graiss\u00e9s jusqu\u2019\u00e0 ce qu\u2019ils soient croustillants.<\/p>\n<p>Remplissez un anneau de brunoise, d\u00e9posez dessus les cercles de p\u00e2te filo et finalisez avec les crevettes, les fleurs et les herbes. Retirez l\u2019anneau, versez le gazpacho autour de la composition et finalisez avec quelques gouttes d\u2019huile au basilic.<\/p>\n<p><strong>Suggestion de vins<\/strong><\/p>\n<p>DOMAINE MAS DE LA TOUR &#8211; WIT\/BLANC<br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_image align=\u00a0\u00bbcenter\u00a0\u00bb src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/08\/1_Wijnen_Schaduw-1.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.5&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (Pour 8 personnes) 1\/8 de past\u00e8que, \u00bd oignon rouge 2 cs d\u2019huile d\u2019olive, 1 cs de vinaigre de vin rouge 200 g de crevettes grises, 1 feuille de p\u00e2te filo Herbes fraiches et fleurs comestibles, 1 cs d\u2019huile au basilic Xanthane, poivre de Cayenne Pr\u00e9paration D\u00e9taillez la moiti\u00e9 de la past\u00e8que en fine brunoise.\u00a0Mixez [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":20706,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_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-20772","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 v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gazpacho de past\u00e8que et crevettes grises | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | 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