{"id":550,"date":"2025-05-15T10:53:30","date_gmt":"2025-05-15T08:53:30","guid":{"rendered":"https:\/\/lesrecettesdemamoune.fr\/?p=550"},"modified":"2025-05-16T13:36:18","modified_gmt":"2025-05-16T11:36:18","slug":"ragout-dagnau-confit-aux-aubergines-et-olives-noires","status":"publish","type":"post","link":"https:\/\/lesrecettesdemamoune.fr\/index.php\/2025\/05\/15\/ragout-dagnau-confit-aux-aubergines-et-olives-noires\/","title":{"rendered":"Ragout d’agnau confit aux aubergines et olives noires"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Ragout d’agneau confit aux aubergines et olives noires<\/h2>\n
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Cook Time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> personnes<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • Four \u00e0 150\u00b0C<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 1<\/span> \u00e9paule d’agneau d\u00e9soss\u00e9e<\/span><\/li>
    • 6<\/span> aubergines<\/span><\/li>
    • 100<\/span> gr<\/span> d’olives noires<\/span><\/li>
    • 3<\/span> ou 4 gousses d’ail<\/span><\/li>
    • 15<\/span> brins de persil plat<\/span><\/li>
    • 4<\/span> oignons blancs nouveaux<\/span><\/li>
    • 1<\/span> bouquet garni<\/span><\/li>
    • 1\/4<\/span> l<\/span> de vin blanc sce<\/span> Cotes du Luberon<\/span><\/li>
    • huile d’olive<\/span><\/li>
    • 4<\/span> \u00e9pices<\/span><\/li>
    • Piment d’Espelette<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • D\u00e9taillez l’\u00e9paule en cubes d’environ 3 cm de c\u00f4t\u00e9.<\/div><\/li>
      • Lavez les aubergines, coupez les en gros d\u00e9s.<\/div><\/li>
      • Epluchez et hachez les oignons ainsi que les gousses d’ail.<\/div><\/li>
      • Faites chauffer l’huile d’olive dans la cocotte.<\/div><\/li>
      • Faites revenir dans l’huile les oignons, puis les aubergines. R\u00e9servez-les dans un plat en terre.<\/div><\/li>
      • Mettez les oignons dans la cocotte, faites les revenir et d\u00e9posez-les avec les aubergines.<\/div><\/li>
      • Ajoutez un peu d’huile et faites sauter les morceaux d’agneau jusqu’\u00e0 ce qu’ils soient bien dor\u00e9s.<\/div><\/li>
      • Ajoutez l’ail hach\u00e9, le vin blanc et les olives. Salez et poivrez.<\/div><\/li>
      • M\u00e9langez et ajoutez le bouquet garni. Couvrez de papier d’aluminium.<\/div><\/li>
      • Mettez au four pr\u00e9alablement chauff\u00e9 (150\u00b0C – th. 5) pendant 2 heures pour confire le tout. Retirez l’aluminium en fin de cuisson.<\/div><\/li>
      • Relevez avec des \u00e9pices (4 \u00e9pices et piment d’Espelette).<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>\n\n\n

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