{"id":25,"date":"2012-12-10T22:05:00","date_gmt":"2012-12-11T03:05:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/pastaciutta-doncle-philippe-le-nimois\/"},"modified":"2015-02-02T13:11:15","modified_gmt":"2015-02-02T18:11:15","slug":"pastaciutta-doncle-philippe-le-nimois","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/pastaciutta-doncle-philippe-le-nimois\/","title":{"rendered":"Pastaciutta d&rsquo;oncle Philippe le N\u00eemois"},"content":{"rendered":"<p>Provenant de Philippe, fran\u00e7ais originaire de N\u00eemes et mari de Nadine, ni\u00e8ce de H\u00e9l\u00e8ne, elle-m\u00eame conjointe de \u00ab\u00a0mon oncle Yves\u00a0\u00bb&#8230; auteur de <em>sa<\/em> fameuse sauce \u00e0 spaghetti.<\/p>\n<p>Dixit Philippe : \u00ab\u00a0C\u2019est une recette de famille qui vient de ma m\u00e8re qui la tient de sa m\u00e8re\u2026etc\u2026\u00a0\u00bb. \u00a0Elle vient de Toscane plus pr\u00e9cis\u00e9ment de la r\u00e9gion de Livorno\/Piombino.<!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>P\u00e2tes : ma grand-m\u00e8re utilisait des \u2018\u2019Pipe Rigate\u2019\u2019.<\/li>\n<li>500g de b\u0153uf hach\u00e9 (ou de veau)<\/li>\n<li>500 de porc hach\u00e9<\/li>\n<li>200g de jambon cuit<\/li>\n<li>1 verre de lait<\/li>\n<li>1 verre de vin rouge<\/li>\n<li>Deux gros oignons hach\u00e9s fins.<\/li>\n<li>Du persil hach\u00e9 (2#3 de tasse)<\/li>\n<li>De l\u2019huile (3 cuill\u00e8res \u00e0 soupe minimum)<\/li>\n<li>2 grosses bo\u00eetes (680 Ml) de sauce tomate<\/li>\n<li>Sel, poivre, piment fort<\/li>\n<li>Thym<\/li>\n<li>Laurier (3 feuilles)<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>M\u00e9langer la viande hach\u00e9e avec l\u2019oignon.<\/li>\n<li>Mettre l\u2019huile dans un chaudron et cuire \u00e0 feu vif le m\u00e9lange longuement en brassant tout le temps.<\/li>\n<li>Mettre le lait en laissant \u00e0 feu vif toujours en brassant jusqu\u2019\u00e0 r\u00e9duire. C\u2019est pas mauvais que \u00e7a attrape un petit peu sur les bords. On le gratte et \u00e7a donne du go\u00fbt.<\/li>\n<li>Mettre le vin en laissant \u00e0 feu vif toujours en brassant jusqu\u2019\u00e0 r\u00e9duire.<\/li>\n<li>Ajouter les aromates et la sauce tomate.<\/li>\n<li>Laisser mijoter 30mn.<\/li>\n<\/ol>\n<p>Yves : <em>Par observation de la proc\u00e9dure suivie par Philippe, je peux sugg\u00e9rer d&rsquo;y aller \u00e0 feu \u00e9lev\u00e9 plut\u00f4t que vif, l&rsquo;objectif demeurant d&rsquo;\u00e9viter la cuisson dans le bouillon et d&rsquo;\u00e9liminer continuellement le liquide&#8230;jusqu&rsquo;\u00e0 la fin de la cuisson, alors que sont ajout\u00e9es les \u00e9pices et la sauce tomate lors du mijotement de 30 minutes.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Provenant de Philippe, fran\u00e7ais originaire de N\u00eemes et mari de Nadine, ni\u00e8ce de H\u00e9l\u00e8ne, elle-m\u00eame conjointe de \u00ab\u00a0mon oncle Yves\u00a0\u00bb&#8230; auteur de sa fameuse sauce \u00e0 spaghetti. Dixit Philippe : \u00ab\u00a0C\u2019est une recette de famille qui vient de ma m\u00e8re qui la tient de sa m\u00e8re\u2026etc\u2026\u00a0\u00bb. \u00a0Elle vient de Toscane plus pr\u00e9cis\u00e9ment de la r\u00e9gion &hellip; <a href=\"http:\/\/www.pierrecastonguay.com\/recettes\/pastaciutta-doncle-philippe-le-nimois\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Pastaciutta d&rsquo;oncle Philippe le N\u00eemois<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[56,19],"tags":[110,46,111,3,112,82],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pastaciutta d&#039;oncle Philippe le N\u00eemois | Les recettes d&#039;enfer de Pierre<\/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:\/\/www.pierrecastonguay.com\/recettes\/pastaciutta-doncle-philippe-le-nimois\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pastaciutta d&#039;oncle Philippe le N\u00eemois | Les recettes d&#039;enfer de Pierre\" \/>\n<meta property=\"og:description\" content=\"Provenant de Philippe, fran\u00e7ais originaire de N\u00eemes et mari de Nadine, ni\u00e8ce de H\u00e9l\u00e8ne, elle-m\u00eame conjointe de \u00ab\u00a0mon oncle Yves\u00a0\u00bb&#8230; auteur de sa fameuse sauce \u00e0 spaghetti. 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