{"id":2009,"date":"2020-06-30T09:16:11","date_gmt":"2020-06-30T09:16:11","guid":{"rendered":"https:\/\/www.dantza.com\/?p=2009"},"modified":"2025-11-27T11:54:57","modified_gmt":"2025-11-27T11:54:57","slug":"cardo-a-la-navarra","status":"publish","type":"post","link":"https:\/\/www.dantza.com\/fr\/cardo-a-la-navarra\/","title":{"rendered":"Chardons a la navarraise"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-margin-bottom:100px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-blend:overlay;--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><h2>Chardons a la navarraise<\/h2>\n<h6>Ingredients<\/h6>\n<ul>\n<li class=\"blog-yumprint-ingredient-item\">Chardons Dantza<\/li>\n<li class=\"blog-yumprint-ingredient-item\">Jambon Serrano<\/li>\n<li>1 \u00e9chalote<\/li>\n<li>2 gousses d\u2019ail<\/li>\n<li>1 cuill\u00e8re de farine<\/li>\n<li>Huile d\u2019olive<\/li>\n<li>Sel<\/li>\n<li>Poivre blanc<\/li>\n<\/ul>\n<h6>Preparation<\/h6>\n<ol class=\"blog-yumprint-methods\">\n<li class=\"blog-yumprint-method-item\">Coupez l\u2019\u00e9chalote et les gousses d\u2019ail en petits d\u00e9s.<\/li>\n<li class=\"blog-yumprint-method-item\">Dans une casserole basse avec un filet d\u2019huile, ajoutez l\u2019\u00e9chalote et l\u2019ail et faites revenir \u00e0 feu doux pendant dix minutes.<\/li>\n<li class=\"blog-yumprint-method-item\">Retirez le gras du jambon Serrano, hachez-le et ajoutez-le \u00e0 la casserole.<\/li>\n<li class=\"blog-yumprint-method-item\">Saisissez-le pendant deux minutes puis ajoutez la farine.<\/li>\n<li class=\"blog-yumprint-method-item\">Faites revenir un peu pour que la farine perde son go\u00fbt cru.<\/li>\n<li>Ouvrez un bocal de chardons Dantza et ajoutez-le \u00e0 la casserole sans l\u2019\u00e9goutter.<\/li>\n<li>Ajoutez le poivre blanc moulu, rectifiez en sel si n\u00e9cessaire et laissez cuire pendant cinq minutes environ afin de bien int\u00e9grer tous les ingr\u00e9dients.<\/li>\n<li>Si la sauce vous semble trop \u00e9paisse, vous pouvez y ajouter un peu d\u2019eau.<\/li>\n<li>Et voil\u00e0 ! Vous pouvez dresser les assiettes et d\u00e9guster cette d\u00e9licieuse recette de chardons tr\u00e8s typique de notre r\u00e9gion.<\/li>\n<\/ol>\n<\/div><div ><a class=\"fusion-button button-flat fusion-button-default-size button-default fusion-button-default button-1 fusion-button-default-span fusion-button-default-type\" target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/www.dantza.com\/wp-content\/uploads\/2023\/05\/Receta_Dantza_Cardo_a_la_navarra.pdf\"><span class=\"fusion-button-text awb-button__text awb-button__text--default\">T\u00e9l\u00e9chargez la recette au format PDF<\/span><\/a><\/div><div ><a class=\"fusion-button button-flat fusion-button-default-size button-default fusion-button-default button-2 fusion-button-default-span fusion-button-default-type\" target=\"_self\" href=\"https:\/\/www.dantza.com\/fr\/productos\/bio\/\"><span class=\"fusion-button-text awb-button__text awb-button__text--default\">Descubre el Cardo BIO Dantza<\/span><\/a><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2805,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-2009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/posts\/2009","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/comments?post=2009"}],"version-history":[{"count":7,"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/posts\/2009\/revisions"}],"predecessor-version":[{"id":4453,"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/posts\/2009\/revisions\/4453"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/media\/2805"}],"wp:attachment":[{"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/media?parent=2009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/categories?post=2009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dantza.com\/fr\/wp-json\/wp\/v2\/tags?post=2009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}