{"id":3137,"date":"2020-12-28T15:10:13","date_gmt":"2020-12-28T15:10:13","guid":{"rendered":"https:\/\/comprartrufa.shop\/canelones-trufados-de-carne-y-setas\/"},"modified":"2021-01-15T10:00:15","modified_gmt":"2021-01-15T10:00:15","slug":"canelones-trufados-de-carne-y-setas-fre","status":"publish","type":"post","link":"https:\/\/comprartrufa.shop\/fr\/canelones-trufados-de-carne-y-setas-fre\/","title":{"rendered":"Cannellonis \u00e0 la viande truff\u00e9e et aux champignons"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;border-width: 0px 0px 0px 0px;border-color:#e2e2e2;border-style:solid;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start\" style=\"max-width:1443.75px;margin-left: calc(-5% \/ 2 );margin-right: calc(-5% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_2_3 2_3 fusion-flex-column\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\" style=\"background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;padding: 0px 0px 0px 0px;\"><div class=\"fusion-text fusion-text-1\"><h4>Pr\u00e9paration<\/h4>\n<\/div><div class=\"fusion-text fusion-text-2\"><p>R\u00e2pez 40 g de truffe dans les 150 ml de cr\u00e8me, m\u00e9langer et laissez reposer au r\u00e9frig\u00e9rateur pendant 48 heures.<\/p>\n<p>Hachez la partie blanche du poireau, coupez les oignons et les gousses d\u2019ail. Mettez un peu d\u2019huile dans une po\u00eale et faites chauffer \u00e0 feu moyen, ajoutez le poireau, les oignons, l\u2019ail et faites revenir pendant cinq minutes. Ajoutez ensuite les champignons et laissez cuire pendant une dizaine de minutes. Versez ensuite le vin, en le laissant s\u2019\u00e9vaporer pendant environ trois minutes, puis ajoutez la viande hach\u00e9e, en la laissant cuire pendant quinze \u00e0 vingt minutes. Ajoutez 50 ml de cr\u00e8me de truffe et \u00e9crasez-la \u00e0 l\u2019aide d\u2019un hachoir jusqu\u2019\u00e0 obtenir la texture souhait\u00e9e, puis mettez-la de c\u00f4t\u00e9 au r\u00e9frig\u00e9rateur.<\/p>\n<p>Ensuite, faites cuire la p\u00e2te de cannelloni en mettant une pinc\u00e9e de sel dans une grande casserole avec de l\u2019eau et en la faisant chauffer \u00e0 feu vif. Lorsque l\u2019eau commence \u00e0 bouillir, introduisez les tranches une par une pour qu\u2019elles ne collent pas ensemble et remuez soigneusement. Laissez cuire pendant le temps indiqu\u00e9 sur le r\u00e9cipient. On les refroidit en les mettant dans un chiffon pour les faire s\u00e9cher. Assemblez les cannellonis et mettez-les dans un plat \u00e0 four.<\/p>\n<p>En m\u00eame temps, pr\u00e9parez la sauce b\u00e9chamel. Mettez deux cuiller\u00e9es de beurre, deux cuiller\u00e9es d\u2019huile et deux cuiller\u00e9es de farine dans une po\u00eale et faites-les sauter pendant cinq minutes. Ajoutez ensuite le lait et le reste de la cr\u00e8me de truffe et laissez mijoter pendant quinze minutes. Recouvrez les cannellonis avec la b\u00e9chamel, un peu de parmesan et laissez-les au four pendant dix minutes \u00e0 200 \u00baC.<\/p>\n<p>Pr\u00e9sentez sur une assiette de deux \u00e0 quatre cannellonis par personne et r\u00e2pez la truffe pour d\u00e9corer.<\/p>\n<\/div><\/div><\/div><style type=\"text\/css\">.fusion-body .fusion-builder-column-0{width:66.666666666667% !important;margin-top : 0px;margin-bottom : 20px;}.fusion-builder-column-0 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 3.5625%;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 3.5625%;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-0{width:100% !important;order : 0;}.fusion-builder-column-0 > .fusion-column-wrapper {margin-right : 2.375%;margin-left : 2.375%;}}@media only screen and (max-width:740px) {.fusion-body .fusion-builder-column-0{width:100% !important;order : 0;}.fusion-builder-column-0 > .fusion-column-wrapper {margin-right : 2.375%;margin-left : 2.375%;}}<\/style><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_3 1_3 fusion-flex-column\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\" style=\"background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;padding: 0px 0px 0px 0px;\"><div class=\"fusion-text fusion-text-3\"><h4>Ingr\u00e9dients pour 4 personnes<\/h4>\n<\/div><div class=\"fusion-text fusion-text-4\"><ul>\n<li>16 tranches de p\u00e2te \u00e0 cannelloni<\/li>\n<li>300g de champignons assortis (frais ou surgel\u00e9s)<\/li>\n<li>300 g de viande hach\u00e9e (poulet, b\u0153uf et porc)<\/li>\n<li>40g de truffe<\/li>\n<li>Deux gousses d&#8217;ail<\/li>\n<li>Deux oignons<\/li>\n<li>Un poireau<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de farine<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de beurre<\/li>\n<li>150 ml de cr\u00e8me de cuisson<\/li>\n<li>300 ml de lait<\/li>\n<li>50 ml de vin doux<\/li>\n<li>Huile, sel et parmesan<\/li>\n<\/ul>\n<\/div><\/div><\/div><style type=\"text\/css\">.fusion-body .fusion-builder-column-1{width:33.333333333333% !important;margin-top : 0px;margin-bottom : 20px;}.fusion-builder-column-1 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 7.125%;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 7.125%;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-1{width:100% !important;order : 0;}.fusion-builder-column-1 > .fusion-column-wrapper {margin-right : 2.375%;margin-left : 2.375%;}}@media only screen and (max-width:740px) {.fusion-body .fusion-builder-column-1{width:100% !important;order : 0;}.fusion-builder-column-1 > .fusion-column-wrapper {margin-right : 2.375%;margin-left : 2.375%;}}<\/style><\/div><style type=\"text\/css\">.fusion-body .fusion-flex-container.fusion-builder-row-1{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}<\/style><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[133],"tags":[],"class_list":["post-3137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-fr"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.3 - 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