{"id":6190,"date":"2011-08-18T01:46:00","date_gmt":"2011-08-18T01:46:00","guid":{"rendered":"http:\/\/labastidane.fr\/petitsriens\/?p=6190"},"modified":"2011-08-18T01:46:00","modified_gmt":"2011-08-18T01:46:00","slug":"fior-dagosto-de-lidia-recette-italienne","status":"publish","type":"post","link":"https:\/\/labastidane.fr\/petitsriens\/fior-dagosto-de-lidia-recette-italienne\/","title":{"rendered":"Fior d’Agosto de Lidia (recette italienne)"},"content":{"rendered":"
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L’\u00e9t\u00e9 approche \u00e0 sa fin, on voit d\u00e9j\u00e0 les ronces se couvrir de m\u00fbres (bient\u00f4t la gel\u00e9e), Lidia m’a racont\u00e9 tout en cuisinant, avec son accent qui sent si bon la V\u00e9n\u00e9tie, qu’en Italie on emprisonne le soleil pour le garder tout l’hiver et illuminer la cuisine quand il fait gris. On les appelle les fleurs d’ao\u00fbt<\/b> (Fior d’Agosto), les Italiens s’en servent d\u00e8s que l’automne bruisse dans les premiers feux de chemin\u00e9e, une petite pointe dans la soupe de l\u00e9gumes, une autre dans la sauce tomate, ou dans une viande cuisin\u00e9e, ou encore une cuill\u00e8re dans une omelette, ou dans l’eau de cuisson du riz. C’est d\u00e9j\u00e0 tr\u00e8s sal\u00e9, alors vaut mieux \u00e9viter de saler le plat que l’on cuisine, si l’on ne veut pas finir la bouteille de Chianti avant la fin du repas.<\/div>\n
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C’est un petit peu l’anc\u00eatre du bouillon Kub, mais j’avoue pr\u00e9f\u00e9rer de loin la version de Lidia qui bien entendu m’en a offert un pot, je vais vous dire un secret en l’ouvrant avec ce petit bruit si particulier des anciens bocaux au caoutchouc orange, rien qu’en l’ouvrant un peu c’est l’Italie du Nord, de la Toscane au Piemont qui s’est offerte \u00e0 moi, mais aussi un peu de ma Provence et j’ai ferm\u00e9 les yeux et j’ai respir\u00e9 tr\u00e8s fort l’odeur de la cuisine M\u00e9diterran\u00e9enne. C’est une recette qui se transmet de cousin en cousine, alors je vous la donne, telle que Lidia l’a re\u00e7ue de sa famille.<\/div>\n
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1 kg d’oignon<\/div>\n
1 kg de tomates<\/div>\n
1 kg de sel gros<\/div>\n
700 grs de carottes<\/div>\n
800 grs de c\u00e9leri (feuilles et branches)<\/div>\n
200 grs d’ail<\/div>\n
100 grs de persil<\/div>\n
100 grs de romarin,<\/div>\n
100 grs de basilic,<\/div>\n
un peu de p\u00e8bre d’a\u00ef (pour les non initi\u00e9s – la sariette)<\/div>\n
(vous pouvez rajouter de la sauge et thym frais 100 grs de chaque si vous en avez envie)<\/div>\n
\n<\/div>\n
Eplucher l’ail, l’oignon, pelez les carottes, lavez les l\u00e9gumes. Passer les herbes sous l’eau courante, et les faire s\u00e9cher au soleil, ne garder que les feuilles, supprimer les morceaux durs des tiges.<\/div>\n
\n<\/div>\n
Bien tout hacher menu avec un couteau fin ou un hachoir demi lune (vous savez ces vieux hachoirs que nos m\u00e8res nous interdisaient de toucher)<\/div>\n
\n<\/div>\n
Peler les tomates, les \u00e9p\u00e9piner, les couper en minuscules d\u00e9s. Les saupoudrer d’un peu de sel dans un passoire, pour qu’elles d\u00e9gorgent un peu. <\/div>\n
\n<\/div>\n
M\u00e9langer le tout avec le gros sel, et rajouter deux cuill\u00e8res \u00e0 soupe d’huile d’olive.<\/div>\n
\n<\/div>\n
Mettre en pots dans de jolis pots de verre, et conserver dans un endroit sec, frais et sombre.<\/div>\n
\n<\/div>\n
Pour varier les go\u00fbts vous pouvez en faire avec un peu plus de basilic, et d’autres avec un peu plus de sauge. <\/div>\n

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<\/p>\n

\n<\/div>\n

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C’est tr\u00e8s simple \u00e0 r\u00e9aliser, et \u00e0 l’avantage de se garder d’une ann\u00e9e sur l’autre si on ne le consomme pas enti\u00e8rement dans l’ann\u00e9e. <\/div>\n

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\"\"<\/a> <\/div>\n


\n
<\/b><\/b><\/span><\/b><\/p>\n


\n
<\/a><\/div>\n
I veri amici si conoscono nel bisogno. Lidia, grazie infinite, grazie.<\/div>\n
\n<\/div>\n
\n<\/div>\n
Quand je vous disais que les m\u00fbres sont presque m\u00fbres, Lidia, vendredi on les ramasse ?<\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/div>\n
Edito de vendredi : <\/div>\n
\n<\/div>\n
Lidia a dit pas besoin du hachoir ant\u00e9diluvien
\n
le bon mixer Moulinex est suffisant.<\/p>\n
\"\"<\/a><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

L’\u00e9t\u00e9 approche \u00e0 sa fin, on voit d\u00e9j\u00e0 les ronces se couvrir de m\u00fbres (bient\u00f4t la gel\u00e9e), Lidia m’a racont\u00e9 tout en cuisinant, avec son accent qui sent si bon la V\u00e9n\u00e9tie, qu’en Italie on emprisonne le soleil pour le … Lire la suite\u00ad\u00ad<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[48],"tags":[],"class_list":["post-6190","post","type-post","status-publish","format-standard","hentry","category-projet-365"],"yoast_head":"\nFior d'Agosto de Lidia (recette italienne) - Les Petits Riens de la Bastidane<\/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:\/\/labastidane.fr\/petitsriens\/fior-dagosto-de-lidia-recette-italienne\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fior d'Agosto de Lidia (recette italienne) - 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