{"id":1441,"date":"2021-01-07T11:46:14","date_gmt":"2021-01-07T16:46:14","guid":{"rendered":"http:\/\/trustedveal.com\/recipes\/veal-caprese-heirloom-tomatoes-buffalo-mozzarella-sweet-pesto-parmigiano-reggiano\/"},"modified":"2022-12-14T13:56:19","modified_gmt":"2022-12-14T18:56:19","slug":"veau-caprese-tomates-anciennes-mozzarella-de-buffle-pesto-doux-parmigiano-reggiano","status":"publish","type":"cp_recipe","link":"https:\/\/trustedveal.com\/fr\/recipes\/veau-caprese-tomates-anciennes-mozzarella-de-buffle-pesto-doux-parmigiano-reggiano\/","title":{"rendered":"Veau caprese, tomates anciennes, mozzarella de buffle, pesto doux, Parmigiano-Reggiano"},"content":{"rendered":"<h2>Veau caprese, tomates anciennes, mozzarella de buffle, pesto doux, Parmigiano-Reggiano<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">Escalopes de veau<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">2 livres d&rsquo;\u0153il de veau europ\u00e9en rond par\u00e9, coup\u00e9 en huit escalopes de \u00bd po d&rsquo;\u00e9paisseur<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">c. \u00e0 th\u00e9 de sel<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">c. \u00e0 th\u00e9 de poivre noir fra\u00eechement concass\u00e9<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">de farine tout usage<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">\u0153ufs, l\u00e9g\u00e8rement battus<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"3\">3<\/span> <span class=\"cooked-ing-measurement\">cups<\/span> <span class=\"cooked-ing-name\">de chapelure panko<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Huile de canola<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Pesto sucr\u00e9 de Bacaro<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">cups<\/span> <span class=\"cooked-ing-name\">de feuilles de basilic, bien tass\u00e9es<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.5\">&#189;<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">de pignons de pin bruts<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">gousse d&rsquo;ail \u00e9cras\u00e9e<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.666666666667\">&#8532;<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">d&rsquo;huile d&rsquo;olive extra vierge<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Sel<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Pour assortir et servir<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Sel<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1\u00bd livre de spaghettis s\u00e9ch\u00e9s Garafolo ou Rustichella d&rsquo;Abruzzo<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"4\">4<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">boules de mozzarella de bufflonne, coup\u00e9es en tranches de \u00bc po d&rsquo;\u00e9paisseur<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"5\">5<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">tomates anciennes, coup\u00e9es en tranches de \u00bc \u00e0 \u00bd po d&rsquo;\u00e9paisseur<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Huile d&rsquo;olive extra vierge mise en bouteille et cultiv\u00e9e au domaine<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Sel de Maldon<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Fromage Parmigiano-Reggiano r\u00e2p\u00e9<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Chiffonnade au basilic<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">Pour les escalopes de veau<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>\u00c9craser l\u00e9g\u00e8rement les escalopes jusqu&rsquo;\u00e0 \u00bc de pouce d&rsquo;\u00e9paisseur. Transf\u00e9rer sur une plaque de cuisson et assaisonner les escalopes des deux c\u00f4t\u00e9s avec la moiti\u00e9 du sel et du poivre. Utiliser le reste du sel et du poivre pour assaisonner la farine. Enfariner les escalopes, trempez-les dans les \u0153ufs et enrobez-les de chapelure, en pressant la chapelure sur le veau, si n\u00e9cessaire. Remettre les escalopes pan\u00e9es sur le plateau. \u00c0 feu moyen-vif, chauffer une po\u00eale \u00e0 parois droites, remplie d&rsquo;un \u00bd pouce d&rsquo;huile. Faire revenir les escalopes de chaque c\u00f4t\u00e9 de 2 \u00e0 3 minutes, jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient dor\u00e9es. \u00c9goutter sur du papier absorbant ou une grille.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Pour le pesto sucr\u00e9 de Bacaro<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Dans un robot culinaire, m\u00e9langer le basilic, les noix et l&rsquo;ail jusqu&rsquo;\u00e0 homog\u00e9n\u00e9it\u00e9. Ajouter un filet d&rsquo;huile. Une fois incorpor\u00e9s, saler. Transf\u00e9rer 1 tasse de pesto dans un bol assez grand pour m\u00e9langer les p\u00e2tes.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Pour assortir et servir<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Porter \u00e0 \u00e9bullition une grande casserole d&rsquo;eau sal\u00e9e. D\u00e9poser les p\u00e2tes et cuire jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient al dente; \u00e9goutter en r\u00e9servant 1 tasse d&rsquo;eau pour les p\u00e2tes. Transf\u00e9rer les p\u00e2tes dans un bol avec le pesto. M\u00e9langer en ajoutant de l&rsquo;eau pour les p\u00e2tes, si n\u00e9cessaire. Sur les bords des assiettes de service, disposer les tranches de mozzarella et de tomates; arroser d&rsquo;huile et assaisonner de sel de Maldon. Placer les p\u00e2tes au centre des assiettes. Garnir de c\u00f4telettes. Couronner avec du fromage et du basilic.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":1411,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1441","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Veau caprese, tomates anciennes, mozzarella de buffle, pesto doux, Parmigiano-Reggiano - Veau de tradition europ\u00e9enne<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/trustedveal.com\/fr\/recipes\/veau-caprese-tomates-anciennes-mozzarella-de-buffle-pesto-doux-parmigiano-reggiano\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Veau caprese, tomates anciennes, mozzarella de buffle, pesto doux, Parmigiano-Reggiano - 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