On farcit out!

On garnit un aliment de farce et, miracle! il devient aussitôt plus appétissant. La preuve en cinq recettes.

Poivrons farcis aux saucisses merguez 4 portions | Préparation 15 min | Cuisson 35 min 4 saucisses merguez, boyaux retirés, chair défaite3 tranches pain sandwich blanc, croûtes retirées, émietté¼ t (60 ml) lait1 œuf½ petit oignon rouge, haché1 c. à thé (5 ml) mélange d’épices ras-el-hanout¼ t (60 ml) raisins secs¼ t (60 ml) noix de Grenoble, concassées2 c. à soupe (30 ml) menthe fraîche, hachée (+ un peu pour garnir, si désiré)1 c. à soupe (15 ml) persil plat frais, haché½ citron (zeste et jus)4 poivrons doux, coupés en 2 sur la longueur, épépinés¼ t (60 ml) huile d’olive1 t (250 ml) sauce tomate du commerce1 t (250 ml) bouillon de poulet à teneur réduite en sel fines rondelles de citron (facultatif) sel et poivre 1. Préchauffer le four à 350°F (180…

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Coup De Pouce (Digital) - 1 Issue, May 2024 - Vol. 41 No.03

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