{"id":2044,"date":"2016-01-01T20:55:29","date_gmt":"2016-01-01T19:55:29","guid":{"rendered":"http:\/\/www.culturalusa.com\/news\/?p=2044"},"modified":"2025-09-05T12:55:29","modified_gmt":"2025-09-05T10:55:29","slug":"recette-aletria","status":"publish","type":"post","link":"https:\/\/www.culturalusa.com\/news\/gastronomie\/recette-aletria\/","title":{"rendered":"Recette de Aletria"},"content":{"rendered":"<h2>Recette de Aletria<\/h2>\n<h3><span style=\"color: #800000;\"><strong>Ingr\u00e9dients pour 8 \u00e0 10 personnes :<\/strong><\/span> <img decoding=\"async\" class=\"alignright\" style=\"width: 340px; height: 240px;\" src=\"https:\/\/www.culturalusa.com\/news\/wp-content\/uploads\/2016\/01\/aletria-1.jpg\" alt=\"\" \/><\/h3>\n<p>&#8211; de 250g \u00e0 300g de vermicelles (aletria)<br \/>\n&#8211; 1700 ml de lait<br \/>\n&#8211; 450g de sucre<br \/>\n&#8211; 1 b\u00e2ton de cannelle<br \/>\n&#8211; 2 zeste de citron (pelure de citron)<br \/>\n&#8211; 50g de beurre sal\u00e9<br \/>\n&#8211; 4 jaunes d&rsquo;oeufs<br \/>\n&#8211; Cannelle en poudre<\/p>\n<div style=\"float: right; width: 340px; margin-left: 17px;\"><a href=\"https:\/\/123boutique.eu\/\"><img decoding=\"async\" style=\"width: 100%;\" src=\"https:\/\/www.culturalusa.com\/news\/wp-content\/uploads\/2016\/01\/sac-a-main-femme.jpg\" alt=\"Sac \u00e0 main femme\" \/><\/a> <a href=\"https:\/\/123boutique.eu\/women-bags\/\"><strong>Sac \u00e0 main ou \u00e0 porter en bandouli\u00e8re pour Femme<\/strong><\/a><\/div>\n<h3><span style=\"color: #800000;\"><strong>Pr\u00e9paration :<\/strong><\/span><\/h3>\n<p><strong>1.<\/strong> Dans une casserole, porter \u00e0 \u00e9bullition le lait en laissant un peu de cot\u00e9 pour le m\u00e9langer avec les jaunes d&rsquo;\u0153ufs.<br \/>\nAjouter les zeste de citron, le b\u00e2ton de cannelle, le beurre et cuire jusqu&rsquo;\u00e0 \u00e9bullition.<\/p>\n<p>Quand la pr\u00e9paration commence \u00e0 bouillir, ajouter les vermicelles (casser les vermicelles).<br \/>\nUne fois que cela commence \u00e0 bouillir, laisser cuire les vermicelles pendant 3 minutes.<br \/>\nEnsuite, ajouter le sucre et laisser cuire encore 5 minutes.<\/p>\n<p><strong>2.<\/strong> Entre-temps, bien m\u00e9langer les jaunes d&rsquo;oeufs avec le reste du lait.<br \/>\nApr\u00e8s la cuisson des 5 minutes, ajouter les jaunes d&rsquo;oeufs aux vermicelles et cuire les jaunes d&rsquo;oeufs sans faire bouillir.<br \/>\nAvant qu&rsquo;il ne commence \u00e0 bouillir, \u00e9teignez le feu.<\/p>\n<p><strong>3.<\/strong> Enlever le zeste de citron et le b\u00e2ton de cannelle, servir dans un grand plat ou dans des petites tasses.<br \/>\nLaisser refroidir les vermicelles (aletria), saupoudrer de cannelle et c&rsquo;est pr\u00eat \u00e0 servir.<\/p>\n<p>( Voir plus de Recettes : <a href=\"https:\/\/www.pasteldenata-receitas.com\" target=\"_blank\" rel=\"noopener noreferrer\">Receitas Gastronomia<\/a> )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Aletria Ingr\u00e9dients pour 8 \u00e0 10 personnes : &#8211; de 250g \u00e0 300g de vermicelles (aletria) &#8211; 1700 ml de lait &#8211; 450g de sucre &#8211; 1 b\u00e2ton de cannelle &#8211; 2 zeste de citron (pelure de citron) &#8211; 50g de beurre sal\u00e9 &#8211; 4 jaunes d&rsquo;oeufs &#8211; Cannelle en poudre Sac \u00e0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5914,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,12],"tags":[418,419],"class_list":["post-2044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie","category-recettes-cuisine","tag-aletria","tag-recette-aletria"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/posts\/2044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/comments?post=2044"}],"version-history":[{"count":3,"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/posts\/2044\/revisions"}],"predecessor-version":[{"id":13727,"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/posts\/2044\/revisions\/13727"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/media\/5914"}],"wp:attachment":[{"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/media?parent=2044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/categories?post=2044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culturalusa.com\/news\/wp-json\/wp\/v2\/tags?post=2044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}