{"id":42333,"date":"2023-08-10T14:32:30","date_gmt":"2023-08-10T12:32:30","guid":{"rendered":"https:\/\/horecamagazine.be\/cote-de-veau-spaghetti-coquilles-et-epinards\/"},"modified":"2023-08-10T14:32:31","modified_gmt":"2023-08-10T12:32:31","slug":"cote-de-veau-spaghetti-coquilles-et-epinards","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/cote-de-veau-spaghetti-coquilles-et-epinards\/","title":{"rendered":"C\u00f4te de veau, spaghetti \u2018coquilles\u2019 et \u00e9pinards"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Une recette de Micha\u00ebl Vrijmoed<\/strong><\/a>\u00a0<\/span>de restaurant Vrijmoed<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients <\/b><\/h4>\n

Pour 6 personnes<\/p>\n

2 c\u00f4tes de veau
<\/span>100 g de coques
<\/span>100 g de couteaux de mer
<\/span>oignon, \u00e9minc\u00e9
<\/span>c\u00e9leri, \u00e9minc\u00e9
<\/span>ail<\/p>\n

Spaghetti
<\/strong>250 g de farine
<\/span>250 g de farine pour p\u00e2tes
<\/span>5 \u0153ufs
<\/span>sel
<\/span>huile d\u2019olive<\/p>\n

Sauce aux coques et couteaux de mer
<\/strong>2 \u00e9chalotes, \u00e9minc\u00e9es
1 cc de graines de coriandre (\u00e9cras\u00e9es)
<\/span>1 dl de Noilly Prat
<\/span>3 dl de fumet de poisson
<\/span>3 dl de fumet de coques
<\/span>1 filet de cr\u00e8me
<\/span>1 noix de beurre<\/p>\n

\u00c9pinards \u00e9tuv\u00e9s
<\/strong>2 poign\u00e9es d’\u00e9pinards
1 poign\u00e9e de laitue
<\/span>ail
<\/span>beurre<\/p>\n

Et ensuite
<\/strong>oignons argent\u00e9s, \u00e9gren\u00e9s, aigre-doux
<\/span>mayonnaise d\u2019ail noir
<\/span>jets d\u2019\u00e9pinards
<\/span>bottarga<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n

Pr\u00e9paration<\/b><\/h4>\n

Pr\u00e9parez des spaghetti frais, cuisez-les al dente et r\u00e9servez.<\/p>\n

Faites suer les coques et les couteaux de mer avec l\u2019oignon, le c\u00e9leri et l\u2019ail. Une fois ouverts, retirez la chair des coquilles. Utilisez le jus en tant que fumet.<\/p>\n

Pour la sauce, faites revenir l\u2019\u00e9chalote avec les graines de coriandre. D\u00e9glacez avec le Noilly Prat. Ajoutez le fumet et laissez r\u00e9duire au 3\/4. Incorporez la cr\u00e8me et le beurre.<\/p>\n

Pour la pur\u00e9e de salade de mer, faites cuire \u00be d\u2019\u00e9pinards et \u00bc de salade de mer. Faites refroidir dans un eau glac\u00e9e et mixez jusqu\u2019\u00e0 obtention d\u2019une structure onctueuse. \u00c9tuvez les \u00e9pinards avec un peu d\u2019ail et une noix de beurre. Incorporez-y ensuite une cuill\u00e8re de salade de mer.<\/p>\n

R\u00e9chauffez les spaghetti avec un g\u00e9n\u00e9reux filet de sauce aux coques et couteaux de mer. R\u00e2pez la bottarga sur les spaghetti cuits. Versez dessus les oignons argent\u00e9s \u00e0 l\u2019aigre-doux et remplissez de mayonnaise \u00e0 l\u2019ail noir.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Une recette de Micha\u00ebl Vrijmoed\u00a0de restaurant VrijmoedIngr\u00e9dients Pour 6 personnes 2 c\u00f4tes de veau100 g de coques100 g de couteaux de meroignon, \u00e9minc\u00e9c\u00e9leri, \u00e9minc\u00e9ail Spaghetti 250 g de farine250 g de farine pour p\u00e2tes5 \u0153ufsselhuile d\u2019olive Sauce aux coques et couteaux de mer2 \u00e9chalotes, \u00e9minc\u00e9es1 cc de graines de coriandre (\u00e9cras\u00e9es)1 dl de Noilly Prat3 […]<\/p>\n","protected":false},"author":5,"featured_media":42312,"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-42333","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":"\nC\u00f4te de veau, spaghetti \u2018coquilles\u2019 et \u00e9pinards | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | C\u00f4te de veau, spaghetti \u2018coquilles\u2019 et \u00e9pinards\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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