Sel<\/span><\/li>\n<\/ul>\n[\/et_pb_text][et_pb_button button_url=\u00a0\u00bbhttps:\/\/www.sabarot.com\/girolles\/10-girolles-en-bocal-185g-3111950095705.html\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb button_text=\u00a0\u00bbJE COMMANDE DES GIROLLES \u00a0\u00bb button_alignment=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_button=\u00a0\u00bbon\u00a0\u00bb button_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb button_bg_color=\u00a0\u00bb#c39d63″ button_font=\u00a0\u00bbSabarot Titre||||||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_button][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/10\/Petit-epeautre-saint-jacques.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbArial||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000″ text_font_size=\u00a0\u00bb19px\u00a0\u00bb inline_fonts=\u00a0\u00bbSabarot Corps\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
La recette\u00a0<\/span><\/strong><\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbArial||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000″ text_font_size=\u00a0\u00bb19px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
\n- \u00c9mincez l’oignon rouge et faites-le revenir 10 min dans une po\u00eale avec 1 cuill\u00e8re \u00e0 soupe d’huile d’olive.<\/span><\/li>\n
- Ajoutez le Petit \u00c9peautre du Velay et faites-le rissoler quelques secondes. Ajoutez ensuite les girolles<\/strong>.<\/span><\/li>\n
- Mouillez avec une louche de bouillon de l\u00e9gumes tout en remuant, salez. Ajoutez louche par louche le bouillon en attendant que le Petit \u00c9peautre du Velay ait absorb\u00e9 le liquide avant d’en rajouter. Comptez 20 min environ pour la cuisson.<\/span><\/li>\n
- Pendant ce temps : Dans une po\u00eale sur feu vif, faites chauffer le beurre et 1 cuill\u00e8re \u00e0 soupe d’huile d’olive. Quand la po\u00eale est bien chaude, faites revenir noix de Saint-Jacques, en les posant d\u00e9licatement, 1 min de chaque c\u00f4t\u00e9 afin qu’elles soient bien dor\u00e9es.<\/span><\/li>\n
- Pressez le citron<\/span><\/li>\n
- \u00c0 la fin de la cuisson, retirez le Petit \u00c9peautre du Velay aux girolles du feu. Ajoutez la cr\u00e8me fra\u00eeche, le jus du citron et le parmesan r\u00e2p\u00e9, puis m\u00e9langez. Ajustez l’assaisonnement.<\/span><\/li>\n
- Au moment de servir, dressez le Petit \u00c9peautre du Velay dans les assiettes et ajoutez sur le dessus les noix de Saint-Jacques encore chaudes.<\/span><\/li>\n
- Parsemez le tout d’un peu de persil et de zeste de citron.<\/span><\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb22px\u00a0\u00bb custom_padding=\u00a0\u00bb||1px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Les girolles\u00a0<\/strong><\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Les girolles Sabarot, comme les autres champignons, sont s\u00e9lectionn\u00e9es avec le plus grand soin. Tr\u00e8s appr\u00e9ci\u00e9es pour leur aspect et leur go\u00fbt unique par les fins gourmets, les girolles se marient le plus souvent avec les volailles mais peuvent se consommer, plus simplement, en omelette. Depuis plus de 30 ans, Sabarot cr\u00e9e, partout dans le monde, des fili\u00e8res afin de garantir la qualit\u00e9 et les origines de ses champignons. Tous les champignons Sabarot sont rigoureusement s\u00e9lectionn\u00e9s avant d\u2019\u00eatre conditionn\u00e9s en France, dans le d\u00e9partement de la Haute-Loire, au c\u0153ur de l\u2019Auvergne. L\u2019objectif premier de Sabarot reste la production haut de gamme de produits du terroir, conform\u00e9ment \u00e0 la tradition de l\u2019entreprise et \u00e0 la r\u00e9putation gastronomique de la r\u00e9gion.<\/span><\/p>\nAlors faites vous plaisir et n’attendez plus avec notre recette de Petit \u00c9peautre du Velay aux girolles, citron et Saint-Jacques po\u00eal\u00e9es !<\/span><\/p>\n[\/et_pb_text][et_pb_button button_url=\u00a0\u00bbhttps:\/\/www.sabarot.com\/girolles\/10-girolles-en-bocal-185g-3111950095705.html\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb button_text=\u00a0\u00bbJE COMMANDE DES GIROLLES \u00a0\u00bb button_alignment=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_button=\u00a0\u00bbon\u00a0\u00bb button_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb button_bg_color=\u00a0\u00bb#c39d63″ button_font=\u00a0\u00bbSabarot Titre||||||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_button][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/10\/girolles-en-bocal-185g.jpg\u00a0\u00bb title_text=\u00a0\u00bbgirolles-en-bocal-185g\u00a0\u00bb _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/10\/petit-epeautre-du-velay-10min.jpg\u00a0\u00bb title_text=\u00a0\u00bbpetit-epeautre-du-velay-10min\u00a0\u00bb _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb22px\u00a0\u00bb custom_padding=\u00a0\u00bb||1px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Le Petit \u00c9peautre du Velay<\/strong><\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Cette c\u00e9r\u00e9ale ancestrale est cultiv\u00e9e en Auvergne \u00e0 plus de 800 m\u00e8tres d\u2019altitude, sur les hauts plateaux du Velay. Le Petit \u00c9peautre du Velay est une alternative saine aux p\u00e2tes et au riz. Produit issu d\u2019une fili\u00e8re 100% locale, cr\u00e9\u00e9e par Sabarot, le Petit \u00c9peautre du Velay se veut vertueux pour l\u2019Environnement et bon pour votre sant\u00e9 (contient les 8 acides amin\u00e9s essentiels \u00e0 l\u2019organisme). La cuisson 10 minutes, obtenue par polissage du grain, vous permettra de consommer facilement et rapidement un produit sain. Avec son go\u00fbt de noisette, et son croquant, vous pourrez laisser libre court \u00e0 vos envies : entr\u00e9e, plat ou dessert \u2026 En salade, en soupe, en accompagnement d\u2019un poisson ou d\u2019une viande, notre Petit \u00c9peautre du Velay vous invite \u00e0 la cr\u00e9ativit\u00e9.<\/span><\/p>\nAlors faites vous plaisir et n’attendez plus avec notre recette de Petit \u00c9peautre du Velay aux girolles, citron et Saint-Jacques po\u00eal\u00e9es !<\/span><\/p>\n[\/et_pb_text][et_pb_button button_url=\u00a0\u00bbhttps:\/\/www.sabarot.com\/cereales-graines\/496-petit-epeautre-du-velay-10min-3111952035174.html\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb button_text=\u00a0\u00bbJE COMMANDE LE PETIT \u00c9PEAUTRE DU VELAY\u00a0\u00bb button_alignment=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.22.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_button=\u00a0\u00bbon\u00a0\u00bb button_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb button_bg_color=\u00a0\u00bb#c39d63″ button_font=\u00a0\u00bbSabarot Titre||||||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Copyright<\/strong>
<\/em>Recette et photo issues du Livre \u00ab Cuisiner les champignons au fil des saisons \u00bb r\u00e9alis\u00e9 en collaboration avec les \u00c9ditions Marie Claire.<\/em>
Photo : Studio Lizet \u2013 Fanny Gomet<\/em><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
D\u00c9COUVREZ CETTE RECETTE DE PETIT \u00c9PEAUTRE DU VELAY AUX GIROLLES, CITRON ET SAINT-JACQUES PO\u00caL\u00c9ESIngr\u00e9dients pour 4 personnes 200 g de Petit \u00c9peautre du Velay \u00ab\u00a0cuisson 10 minutes\u00a0\u00bb Sabarot 1 bocal de 185 g de girolles Sabarot 12 noix de Saint-Jacques 1 l de bouillon de l\u00e9gumes 1 citron 20 g de parmesan 1 oignon rouge […]<\/p>\n","protected":false},"author":3,"featured_media":21382,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[76,1266,186],"tags":[],"class_list":["post-21379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","category-girolles","category-champignons","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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