{"id":9790,"date":"2022-05-10T14:37:25","date_gmt":"2022-05-10T13:37:25","guid":{"rendered":"https:\/\/entrelapoireetlefromage.com\/blog\/?p=9790"},"modified":"2026-02-17T14:45:58","modified_gmt":"2026-02-17T13:45:58","slug":"os-a-moelle-gratine-au-four-salade-de-petits-pois-a-la-feta-a-la-menthe","status":"publish","type":"post","link":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/2022\/05\/10\/os-a-moelle-gratine-au-four-salade-de-petits-pois-a-la-feta-a-la-menthe\/","title":{"rendered":"Os \u00e0 Mo\u00eblle Gratin\u00e9 au Four"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">S\u2019il y a bien un plat qui incarne la gourmandise \u00e0 l\u2019\u00e9tat pur, c\u2019est l\u2019os \u00e0 moelle gratin\u00e9 au four. Longtemps consid\u00e9r\u00e9 comme un mets de bistrot, il revient en force sur nos tables pour notre plus grand plaisir. Simple, rustique et incroyablement savoureux, il transforme un ap\u00e9ritif ou une entr\u00e9e en v\u00e9ritable moment de partage.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\">Bien que je con\u00e7oive que ce dernier puisse parfois rebuter certains, l&rsquo;os \u00e0 mo\u00eblle reste un met r\u00e9put\u00e9 qui entre dans la composition de nombreux plats \u00e0 travers le monde (le pot-au-feu en France, le risotto \u00e0 la Milanaise en Italie ou encore le ph\u1edf au Vietnam).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour ma part, j&rsquo;aime le d\u00e9guster dans son plus simple appareil: agr\u00e9ment\u00e9 d&rsquo;une persillade et gratin\u00e9 au four, puis servi avec une tranche de pain, comme ici. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2022\/05\/Os-a-Moelle-Gratine-au-Four-2.png\" alt=\"\" class=\"wp-image-16161\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2022\/05\/Os-a-Moelle-Gratine-au-Four-2.png 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2022\/05\/Os-a-Moelle-Gratine-au-Four-2-200x300.png 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de pr\u00e9paration: 25 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de cuisson: 25 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingr\u00e9dients (Pour 4 personnes):<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Pour les os \u00e0<\/em><\/strong> <strong><em>mo\u00eblle gratin\u00e9s:<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 os \u00e0 mo\u00eblle coup\u00e9s en deux dans le sens de la longueur<\/li>\n\n\n\n<li>8 brins de persil<\/li>\n\n\n\n<li>4 gousses d&rsquo;ail<\/li>\n\n\n\n<li>4 c \u00e0 s de chapelure<\/li>\n\n\n\n<li>fleur de sel, poivre noir du moulin<\/li>\n\n\n\n<li>quelques tranches de pain <\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Instructions:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pr\u00e9parez les os \u00e0 mo\u00eblle gratin\u00e9s: Pr\u00e9chauffez votre four \u00e0 200 \u00b0C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rincez le persil sous un filet d&rsquo;eau froide. Pelez les gousses d&rsquo;ail. Hachez finement l&rsquo;ensemble. Ajoutez la chapelure puis m\u00e9langez. R\u00e9partissez la pr\u00e9paration sur les os, puis assaisonnez de poivre et de fleur de sel. Enfournez pour 20 minutes de cuisson.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9gustez la mo\u00eblle sur une tranche de pain.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>S\u2019il y a bien un plat qui incarne la gourmandise \u00e0 l\u2019\u00e9tat pur, c\u2019est l\u2019os \u00e0 moelle gratin\u00e9 au four. Longtemps consid\u00e9r\u00e9 comme un mets &hellip; <\/p>\n","protected":false},"author":1,"featured_media":16161,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[271,937,900,72],"class_list":["post-9790","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-4plats-principaux","tag-boeuf","tag-cuisine-francaise","tag-os-a-moelle","tag-plat"],"_links":{"self":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/9790","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=9790"}],"version-history":[{"count":19,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/9790\/revisions"}],"predecessor-version":[{"id":16162,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/9790\/revisions\/16162"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media\/16161"}],"wp:attachment":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=9790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=9790"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=9790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}