{"id":4591,"date":"2020-07-21T10:45:13","date_gmt":"2020-07-21T08:45:13","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=4591"},"modified":"2020-07-21T11:36:53","modified_gmt":"2020-07-21T09:36:53","slug":"agneau-marine-a-la-pasteque-et-au-melon-avec-sauce-au-myrte","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/agneau-marine-a-la-pasteque-et-au-melon-avec-sauce-au-myrte\/","title":{"rendered":"Agneau Marin\u00e9 \u00e0 la Past\u00e8que et au Melon avec sauce au Myrte"},"content":{"rendered":"\r\n<p>L&rsquo;\u00e9t\u00e9 italien, un mirage qui semble hors de port\u00e9e pendant de longs mois, est finalement de retour : chaud, joyeux, relaxant et insouciant. Pour mieux profiter du soleil et des couleurs des Thermes, notre Chef Luigi Facciotti propose un plat qui part d&rsquo;un ingr\u00e9dient traditionnel, <strong>l&rsquo;agneau<\/strong>, et \u00e9labore <strong>une marinade originale aux fruits de saison et une sauce qui donne un sens nouveau \u00e0 ce plat<\/strong>.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\r\n<figure><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4592 size-full\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingrediente-tradizionale-FR.jpg\" alt=\"\" width=\"1920\" height=\"1080\" data-id=\"4471\" data-full-url=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingrediente-tradizionale.jpg\" data-link=\"https:\/\/blog.termetritone.it\/?attachment_id=4471\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingrediente-tradizionale-FR.jpg 1920w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingrediente-tradizionale-FR-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingrediente-tradizionale-FR-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingrediente-tradizionale-FR-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingrediente-tradizionale-FR-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingrediente-tradizionale-FR-570x321.jpg 570w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure>\r\n<\/figure>\r\n\r\n\r\n\r\n<div class=\"wp-block-spacer\" style=\"height: 20px;\" aria-hidden=\"true\">\u00a0<\/div>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><strong>LA RECETTE : Agneau marin\u00e9 \u00e0 la past\u00e8que et au melon avec sauce au myrte<\/strong><\/h3>\r\n<p>Past\u00e8que et melon, traditionnellement consomm\u00e9s en tranches \u2013 la premi\u00e8re pour finir la soir\u00e9e avec une touche de fra\u00eecheur, le second accompagn\u00e9 de jambon et d&rsquo;un voile de poivre \u2013, c\u00e8dent le premier r\u00f4le \u00e0 une savoureuse viande d&rsquo;agneau, sugg\u00e9rant un accompagnement d\u00e9suet, comme la liqueur de myrte.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" class=\"wp-image-4463\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingredienti-ricetta-agnello-1024x576.jpg\" alt=\"\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingredienti-ricetta-agnello-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingredienti-ricetta-agnello-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingredienti-ricetta-agnello-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingredienti-ricetta-agnello-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingredienti-ricetta-agnello-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ingredienti-ricetta-agnello.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\r\n\r\n\r\n\r\n<div class=\"wp-block-spacer\" style=\"height: 20px;\" aria-hidden=\"true\">\u00a0<\/div>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\">INGR\u00c9DIENTS POUR 4 PERSONNES :<\/h4>\r\n<ul>\r\n<li>12 c\u00f4tes d&rsquo;agneau<\/li>\r\n<li>2 tranches de melon taill\u00e9es en d\u00e9s<\/li>\r\n<li>1 tranche de past\u00e8que, sans les graines, taill\u00e9e en d\u00e9s<\/li>\r\n<li>100 ml de liqueur de myrte<\/li>\r\n<li>100 ml de bouillon de l\u00e9gumes<\/li>\r\n<li>farine 00<\/li>\r\n<li>sel et poivre<\/li>\r\n<li>huile d&rsquo;olive extra-vierge<\/li>\r\n<\/ul>\r\n<h4>PR\u00c9PARATION :<\/h4>\r\n<p>Tout d&rsquo;abord, passer les c\u00f4telettes d&rsquo;agneau dans de la farine et les faire rissoler dans une po\u00eale avec un filet d&rsquo;huile.\u00a0 Pendant cette premi\u00e8re phase de cuisson, saler et poivrer selon votre go\u00fbt.<\/p>\r\n<p>Lorsque l&rsquo;agneau est bien rissol\u00e9, verser la liqueur de myrte. Laisser cuire \u00e0 feu doux pour que le myrte prenne un aspect cr\u00e9meux, puis ajouter les fruits taill\u00e9s en d\u00e9s.<\/p>\r\n<p>Afin d&rsquo;obtenir la sauce, ajouter un peu de bouillon et laisser cuire quelques minutes suppl\u00e9mentaires. <strong>Le melon et la past\u00e8que deviendront moelleux et s&rsquo;uniront au myrte pour accompagner d\u00e9licieusement l&rsquo;agneau<\/strong>.<\/p>\r\n<p>Garnir de quelques feuilles de menthe et de basilic, qui se marient \u00e0 merveille avec les fruits marin\u00e9s, puis servir encore ti\u00e8de, pour savourer ce d\u00e9licieux plat \u00e0 la bonne temp\u00e9rature et <strong>mieux saisir l&rsquo;\u00e9ventail de parfums et de saveurs<\/strong>.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" class=\"wp-image-4467\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ricetta-agnello-1024x576.jpg\" alt=\"\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ricetta-agnello-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ricetta-agnello-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ricetta-agnello-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ricetta-agnello-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ricetta-agnello-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2020\/07\/ricetta-agnello.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\r\n\r\n\r\n\r\n<p>Notre Chef propose cette recette, ainsi que d&rsquo;autres plats estivaux, non seulement \u00e0 l&rsquo;heure du d\u00e9jeuner et du d\u00eener, mais aussi <strong>lors de cours de cuisine organis\u00e9s chaque semaine dans le pavillon ext\u00e9rieur<\/strong>, afin de permettre \u00e0 notre ch\u00e8re Client\u00e8le de conna\u00eetre les secrets d&rsquo;une cuisine extraordinaire et de ramener un peu de leurs vacances chez eux.<\/p>\r\n<p><em>Pour savoir ce que le Chef nous r\u00e9serve pour l&rsquo;\u00e9t\u00e9 ou pour participer aux cours de cuisine r\u00e9serv\u00e9s aux Clients, vous pouvez \u00e9crire <\/em><a href=\"https:\/\/www.termetritone.it\/fr\/default.aspx#anchor_contact\" target=\"_blank\" rel=\"noopener noreferrer\"><em>ici<\/em><\/a><em> ou appeler le (+39) 049 8668099.<\/em> \u00a0<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>L&rsquo;\u00e9t\u00e9 italien, un mirage qui semble hors de port\u00e9e pendant de longs mois, est finalement de retour : chaud, joyeux, relaxant et insouciant. Pour mieux profiter du soleil et des couleurs des Thermes, notre Chef Luigi Facciotti propose un plat qui part d&rsquo;un ingr\u00e9dient traditionnel, l&rsquo;agneau, et \u00e9labore une marinade originale aux fruits de saison&hellip;<\/p>\n","protected":false},"author":2,"featured_media":4596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-4591","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Agneau Marin\u00e9 \u00e0 la Past\u00e8que et au Melon avec sauce au Myrte - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"L&#039;\u00e9t\u00e9 italien, un mirage qui semble hors de port\u00e9e pendant de longs mois, est finalement de retour : chaud, joyeux, relaxant et insouciant. Pour mieux\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.termetritone.it\/gastronomia\/agnello-marinato-anguria-melone-con-salsa-al-mirto\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Agneau Marin\u00e9 \u00e0 la Past\u00e8que et au Melon avec sauce au Myrte - Blog Hotel Tritone Terme\" \/>\n<meta property=\"og:description\" content=\"L&#039;\u00e9t\u00e9 italien, un mirage qui semble hors de port\u00e9e pendant de longs mois, est finalement de retour : chaud, joyeux, relaxant et insouciant. 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