{"id":162,"date":"2015-10-11T17:28:43","date_gmt":"2015-10-11T16:28:43","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=162"},"modified":"2015-10-12T21:33:44","modified_gmt":"2015-10-12T20:33:44","slug":"fondue-savoyarde","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/","title":{"rendered":"Fondue savoyarde"},"content":{"rendered":"

Pr\u00e9paration : 1h
\nCuisson : 30mn<\/p>\n

Ingr\u00e9dients pour 4 personnes<\/h2>\n

900g de fromages<\/strong>
\n– 250g Comt\u00e9
\n– 250g Emmenthal
\n– 200g Gruy\u00e8re Suisse
\n– 150g Appenzell
\n– 100g Beaufort
\nPain dur (2 baguettes)
\n2cl de Kirsch
\n4dl de vin blanc de Savoie sec (Abymes ou Jaqu\u00e8re)
\nAil autant qu’on l’aime !
\nPoivre de Cayenne
\nPoivre gris
\nMuscade
\nPaprika
\n1 cuill\u00e8re \u00e0 soupe de f\u00e9cule de ma\u00efs<\/p>\n

Proc\u00e9d\u00e9<\/h2>\n

Fendre les baguettes en 4 dans le sens de la longueur (je le fais la veille afin de ne pas avoir des miettes partout ou faire s\u00e9cher les baguettes d\u00e9j\u00e0 pr\u00eates \u00e0 r\u00e9aliser la fondue)
\nFrotter les baguettes avec l’ail puis les couper en petits morceaux.
\nFrotter d’ail l’int\u00e9rieur du po\u00ealon
\nR\u00e2per les fromages (moi je le fais avec mon robot)
\nVerser les dans le po\u00ealon et arroser avec le vin.
\nPoivrer, ajouter paprika et muscade.
\nFaire fondre le fromage \u00e0 feu doux en tournant r\u00e9guli\u00e8rement avec une cuill\u00e8re en bois sans s’arr\u00eater.
\nD\u00e8s \u00e9bullition, sans cesser de remuer, ajouter une cuiller\u00e9e de f\u00e9cule de ma\u00efs d\u00e9lay\u00e9e dans le kirsch.
\nApr\u00e8s environ 5mn la fondue est pr\u00eate a consommer. Elle doit \u00eatre onctueuse.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pr\u00e9paration : 1h Cuisson : 30mn Ingr\u00e9dients pour 4 personnes 900g de fromages – 250g Comt\u00e9 – 250g Emmenthal – 200g Gruy\u00e8re Suisse – 150g Appenzell – 100g Beaufort Pain dur (2 baguettes) 2cl de Kirsch 4dl de vin blanc de Savoie sec (Abymes ou Jaqu\u00e8re) Ail autant qu’on l’aime ! Poivre de Cayenne Poivre […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[27,55],"tags":[38,37],"class_list":["post-162","post","type-post","status-publish","format-standard","hentry","category-plat-principal","category-savoie","tag-fondue","tag-fromage"],"yoast_head":"\nFondue savoyarde - Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fondue savoyarde - Cuisine\" \/>\n<meta property=\"og:description\" content=\"Pr\u00e9paration : 1h Cuisson : 30mn Ingr\u00e9dients pour 4 personnes 900g de fromages – 250g Comt\u00e9 – 250g Emmenthal – 200g Gruy\u00e8re Suisse – 150g Appenzell – 100g Beaufort Pain dur (2 baguettes) 2cl de Kirsch 4dl de vin blanc de Savoie sec (Abymes ou Jaqu\u00e8re) Ail autant qu’on l’aime ! 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Poivre de Cayenne Poivre […]","og_url":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/","og_site_name":"Cuisine","article_published_time":"2015-10-11T16:28:43+00:00","article_modified_time":"2015-10-12T20:33:44+00:00","author":"Alain","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Alain","Dur\u00e9e de lecture estim\u00e9e":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/#article","isPartOf":{"@id":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/"},"author":{"name":"Alain","@id":"https:\/\/blogs.churlaud.com\/cuisine\/#\/schema\/person\/033ca004f213a5779e28256d47ee2e1d"},"headline":"Fondue savoyarde","datePublished":"2015-10-11T16:28:43+00:00","dateModified":"2015-10-12T20:33:44+00:00","mainEntityOfPage":{"@id":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/"},"wordCount":216,"commentCount":0,"keywords":["Fondue","Fromage"],"articleSection":["Plat principal","Savoie"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/","url":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/","name":"Fondue savoyarde - Cuisine","isPartOf":{"@id":"https:\/\/blogs.churlaud.com\/cuisine\/#website"},"datePublished":"2015-10-11T16:28:43+00:00","dateModified":"2015-10-12T20:33:44+00:00","author":{"@id":"https:\/\/blogs.churlaud.com\/cuisine\/#\/schema\/person\/033ca004f213a5779e28256d47ee2e1d"},"breadcrumb":{"@id":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/blogs.churlaud.com\/cuisine\/"},{"@type":"ListItem","position":2,"name":"Fondue savoyarde"}]},{"@type":"WebSite","@id":"https:\/\/blogs.churlaud.com\/cuisine\/#website","url":"https:\/\/blogs.churlaud.com\/cuisine\/","name":"Cuisine","description":"Le blog de ma cuisine","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blogs.churlaud.com\/cuisine\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Person","@id":"https:\/\/blogs.churlaud.com\/cuisine\/#\/schema\/person\/033ca004f213a5779e28256d47ee2e1d","name":"Alain","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2022\/01\/A745EA42-C406-4D23-B239-B9641302DC5D-150x150.jpeg","url":"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2022\/01\/A745EA42-C406-4D23-B239-B9641302DC5D-150x150.jpeg","contentUrl":"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2022\/01\/A745EA42-C406-4D23-B239-B9641302DC5D-150x150.jpeg","caption":"Alain"},"url":"https:\/\/blogs.churlaud.com\/cuisine\/author\/alain1964\/"}]}},"_links":{"self":[{"href":"https:\/\/blogs.churlaud.com\/cuisine\/wp-json\/wp\/v2\/posts\/162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.churlaud.com\/cuisine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.churlaud.com\/cuisine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.churlaud.com\/cuisine\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.churlaud.com\/cuisine\/wp-json\/wp\/v2\/comments?post=162"}],"version-history":[{"count":3,"href":"https:\/\/blogs.churlaud.com\/cuisine\/wp-json\/wp\/v2\/posts\/162\/revisions"}],"predecessor-version":[{"id":165,"href":"https:\/\/blogs.churlaud.com\/cuisine\/wp-json\/wp\/v2\/posts\/162\/revisions\/165"}],"wp:attachment":[{"href":"https:\/\/blogs.churlaud.com\/cuisine\/wp-json\/wp\/v2\/media?parent=162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.churlaud.com\/cuisine\/wp-json\/wp\/v2\/categories?post=162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.churlaud.com\/cuisine\/wp-json\/wp\/v2\/tags?post=162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}