{"id":13890,"date":"2023-12-19T14:00:52","date_gmt":"2023-12-19T14:00:52","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=13890"},"modified":"2023-12-19T14:00:52","modified_gmt":"2023-12-19T14:00:52","slug":"porchetta-aux-noix-aux-abricots-et-aix-figues","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/porchetta-aux-noix-aux-abricots-et-aix-figues\/","title":{"rendered":"Porchetta aux noix, aux abricots et aix figues"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 150 min + laisser reposer une nuit\/ 8 personnes
\n<\/strong>SLICESY\u00ae<\/span> AVEC COUTEAU HACHOIR\u00a0<\/i><\/p>\n

Profitez du froid vif en bonne compagnie en d\u00e9gustant cette porchetta aux noix et aux abricots. Rien de mieux qu\u2019un barbecue (oui, m\u00eame en hiver !) pour obtenir une porchetta parfaitement r\u00f4tie, avec une couenne croustillante et une farce unique. La porchetta est de la poitrine de porc, mais pr\u00e9par\u00e9e \u00e0 l\u2019italienne et, en la farcissant de noix, d\u2019abricots et de figues, nous choisissons de donner une bonne dose d\u2019originalit\u00e9 \u00e0 cette sp\u00e9cialit\u00e9. Un plat id\u00e9al \u00e0 pr\u00e9parer pour un grand groupe. Savourez la douce ambiance de cette saison festive et partagez un agr\u00e9able moment en famille ou entre amis autour d\u2019un barbecue !<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n


\n\u00bb <\/span>2,5 kg de poitrine de porc avec couenne<\/span>
\n<\/span>\u00bb <\/span>150 g de m\u00e9lange de noix<\/span><\/span>
\n\u00bb <\/span>125 g d’abricots secs
\n<\/span>\u00bb <\/span>125 g de figues s\u00e9ch\u00e9es<\/span>
\n\u00bb <\/span>100 g de chapelure fra\u00eeche
\n\u00bb <\/span>1 oignon
\n<\/span>\u00bb <\/span>2 gousses d’ail
\n\u00bb <\/span>2 cuill\u00e8res \u00e0 soupe de graines de fenouil
\n<\/span>\u00bb <\/span>3 branches de romarin
\n\u00bb <\/span>3 branches de sauge
\n<\/span>\u00bb <\/span>huile d’olive
\n\u00bb <\/span>sel et poivre<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb13894″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. Posez la viande avec la couenne vers le haut sur votre plan de travail. Tapotez avec du papier absorbant pour la s\u00e9cher. \u00c0 l’aide d’un couteau bien aiguis\u00e9, entaillez la couenne tous les 1 cm dans le sens de la largeur. Frottez la viande incis\u00e9e avec une bonne quantit\u00e9 de sel et enfoncez-la \u00e9galement dans les entailles. Retournez ensuite la viande.<\/span><\/li>\n
  2. Hachez finement l’oignon et l’ail \u00e0 l’aide du SliceSy\u00ae. Pour ce faire, placez le hachoir dans le SliceSy\u00ae et posez le bamix\u00ae dessus. Mettez un peu d’huile d’olive dans une po\u00eale et faites-y revenir l’oignon et l’ail jusqu’\u00e0 ce qu’ils soient glac\u00e9s. Laissez refroidir l\u00e9g\u00e8rement et mettez dans un grand bol.<\/span><\/li>\n
  3. Ajoutez les noix m\u00e9lang\u00e9es, les graines de fenouil, le romarin et la sauge dans le SliceSy\u00ae. Placez le bamix\u00ae sur le SliceSy\u00ae et hachez finement le tout. R\u00e9p\u00e9tez l’op\u00e9ration pour les abricots et les figues. Ajoutez le tout dans le bol avec la chapelure. Ajoutez un g\u00e9n\u00e9reux filet d’huile d’olive \u00e0 la garniture, salez, poivrez et m\u00e9langez.<\/span><\/li>\n
  4. Tartinez l’int\u00e9rieur de la viande avec la farce. Roulez fermement la viande pour en faire un r\u00f4ti. Attachez-la \u00e0 plusieurs endroits avec de la ficelle de cuisine. Placez-la sur un plat et mettez-la \u00e0 d\u00e9couvert au r\u00e9frig\u00e9rateur pendant une nuit pour que la cro\u00fbte s\u00e8che un peu.<\/span><\/li>\n
  5. Laissez la viande revenir \u00e0 temp\u00e9rature ambiante et enveloppez-la bien dans du papier d’aluminium. Pr\u00e9parez le barbecue pour une cuisson indirecte \u00e0 150 degr\u00e9s. Faites r\u00f4tir la porchetta avec la feuille d’aluminium pendant 1,5 \u00e0 2 heures jusqu’\u00e0 ce qu’elle soit cuite. Retirez ensuite la feuille d’aluminium et conservez la graisse de cuisson pour une sauce savoureuse. Faites griller la porchetta directement sur le gril pendant quelques minutes suppl\u00e9mentaires jusqu’\u00e0 ce qu’elle obtienne une cro\u00fbte dor\u00e9e et croustillante. Il est pr\u00e9f\u00e9rable de le faire avec le couvercle ouvert ou sans couvercle, sinon la viande br\u00fblera rapidement.<\/span><\/li>\n
  6. Retirez la porchetta du barbecue, enveloppez-la dans du papier d’aluminium et laissez-la reposer pendant 10 minutes avant de la d\u00e9couper en tranches.<\/span><\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1702994002347-70250dda-72fe-10″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

    [vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 150 min + laisser reposer une… Continue Reading<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":13896,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[40],"tags":[],"yoast_head":"\nPorchetta aux noix, aux abricots et aix figues - Bamix<\/title>\n<meta name=\"description\" content=\"- Porchetta aux noix, aux abricots et aix figues\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bamix.be\/fr\/porchetta-aux-noix-aux-abricots-et-aix-figues\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Porchetta aux noix, aux abricots et aix figues - 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