{"id":190,"date":"2025-05-13T16:48:13","date_gmt":"2025-05-13T14:48:13","guid":{"rendered":"https:\/\/lesrecettesdemamoune.fr\/?p=190"},"modified":"2025-05-14T00:07:12","modified_gmt":"2025-05-13T22:07:12","slug":"courgettes-rondes-a-la-brouillade","status":"publish","type":"post","link":"https:\/\/lesrecettesdemamoune.fr\/index.php\/2025\/05\/13\/courgettes-rondes-a-la-brouillade\/","title":{"rendered":"Courgettes rondes \u00e0 la brouillade"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Courgettes rondes \u00e0 la brouillade<\/h2>\n
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Ingredients<\/h3>
  • 6<\/span> courgettes petites et rondes<\/span><\/li>
  • 9<\/span> \u0153ufs<\/span><\/li>
  • 1<\/span> bouquet Basilic<\/span><\/li>
  • 30<\/span> cl<\/span> Cr\u00e8me fleurette<\/span><\/li>
  • 40<\/span> g<\/span> beurre<\/span><\/li>
  • 80<\/span> g<\/span> Parmesan<\/span><\/li>
  • Sel poivre<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Lavez les courgettes, d\u00e9coupez un chapeau en corolle \u00e0 4 p\u00e9tales sans les d\u00e9tacher, les faire cuire \u00e0 l\u2019eau bouillante sal\u00e9e \u00e0 petits fr\u00e9missements, de 8 \u00e0 10 minutes. V\u00e9rifier la cuisson, les rafra\u00eechir imm\u00e9diatement sous l\u2019eau glac\u00e9e les \u00e9goutter, les s\u00e9cher.<\/div><\/li>
    • D\u00e9tacher les chapeaux, creusez d\u00e9licatement la base \u00e0 l\u2019aide d\u2019une petite cuill\u00e8re sans percer la peau, les retourner sur du papier absorbant. Couper l\u00e9g\u00e8rement la base pour qu\u2019elles tiennent bien debout.<\/div><\/li>
    • Faire des copeaux avec le parmesan. Effeuillez le basilic.<\/div><\/li>
    • Porter \u00e0 \u00e9bullition 25 cl de cr\u00e8me dans une petite casserole, laissez l\u00e9g\u00e8rement r\u00e9duire. Hors du feu, ajoutez les feuilles de basilic, le sel, le poivre, laissez infuser 15 minutes puis mixer. Garder au chaud.<\/div><\/li>
    • Fouetter la cr\u00e8me restante en chantilly.<\/div><\/li>
    • Battre les \u0153ufs en omelette, saler, poivrer.<\/div><\/li>
    • Mettre \u00e0 feu doux 5 cl d\u2019eau dans une casserole avec le beurre en petits morceaux.<\/div><\/li>
    • Versez les \u0153ufs battus, laissez prendre sans cesser de m\u00e9langer avec la spatule.<\/div><\/li>
    • Ajouter la cr\u00e8me fouett\u00e9e, plonger le mixeur \u00e0 tige dans la casserole, faire tourner quelques instants de mani\u00e8re \u00e0 casser la masse et \u00e0 donner plus d\u2019onctuosit\u00e9 aux \u0153ufs.<\/div><\/li>
    • Remplir le fond des courgettes de copeaux de parmesan, puis d\u2019\u0153ufs brouill\u00e9s, en alternant.<\/div><\/li>
    • Versez un peu de cr\u00e8me de basilic par dessus, remettre les chapeaux. Servir le reste de la cr\u00e8me \u00e0 part.<\/div><\/li><\/ul><\/div><\/div>\n
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