{"id":27193,"date":"2020-11-10T10:15:44","date_gmt":"2020-11-10T10:15:44","guid":{"rendered":"https:\/\/horecamagazine.be\/tomates-arlequin\/"},"modified":"2020-11-10T10:15:47","modified_gmt":"2020-11-10T10:15:47","slug":"tomates-arlequin","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/tomates-arlequin\/","title":{"rendered":"Tomates Arlequin"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<\/p>\n<h4>INGR\u00c9DIENTS<\/h4>\n<p><strong>Pour 6 personnes<\/strong><\/p>\n<ul>\n<li>480 g de quinoa rouge cuit<\/li>\n<li>3 tomates d\u2019antan<\/li>\n<li>21 tomates-cerises<\/li>\n<li>Basilic pourpre &amp; tha\u00ef<\/li>\n<li>30 framboises &amp; 30 groseilles rouges &amp; blanches<\/li>\n<li>Poudre d\u2019olive<\/li>\n<li>Pickles de Ramonas<\/li>\n<li>Crumble de tomates<\/li>\n<li>Huile de basilic<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<\/p>\n<h4>PR\u00c9PARATION<\/h4>\n<p>\u00c9queuter le basilic. Monder 12 tomates avec les tiges de basilic et garder l\u2019eau pour cuire le quinoa ainsi que les peaux pour les d\u00e9shydrater. Tailler suivant vos envies les tomates d\u2019antan, les framboises en deux et les groseilles en gardant les parures\/d\u00e9chets. Mixer l\u2019eau du quinoa avec les parures pour en faire un gaspacho.<\/p>\n<h4>DRESSAGE<\/h4>\n<p>Cercler l\u2019assiette et y mettre le quinoa. Dresser les tomates, framboises, groseilles et les pickles sur le pourtour. Finir par le crumble, la poudre d\u2019olive, les fleurs et pousses de basilic.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p>Salbanello, Venezie IGT, Paladin<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Recette1_Salbanello-Paladin.png\u00a0\u00bb title_text=\u00a0\u00bbRecette1_Salbanello-Paladin\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS Pour 6 personnes 480 g de quinoa rouge cuit 3 tomates d\u2019antan 21 tomates-cerises Basilic pourpre &amp; tha\u00ef 30 framboises &amp; 30 groseilles rouges &amp; blanches Poudre d\u2019olive Pickles de Ramonas Crumble de tomates Huile de basilic PR\u00c9PARATION \u00c9queuter le basilic. Monder 12 tomates avec les tiges de basilic et garder l\u2019eau pour cuire [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":27145,"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-27193","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>Tomates Arlequin | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Tomates Arlequin\" \/>\n<meta name=\"robots\" content=\"index, follow, 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