[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fcroqau-sel-{\"page\":3}":3,"episodes-by-show-45223-3":419},{"type":4,"id":5,"alias":6,"title":7,"visual":8,"description":11,"category":12,"presenters":18,"radios":20,"og_description":11,"og_title":7,"meta_title":7,"meta_description":11,"blocks":32,"episodes":38,"pager":414},"show","45223","\u002Fculture\u002Fcroqau-sel","Croq'au sel",{"url":9,"alt":7,"url_carre":10,"alt_carre":10},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-08\u002FLOGO%20CROQ%27AU%20SEL.jpg.webp","","\u003Cp>Votre émission culinaire avec Noëlle Casabianca, grand maître de la confrérie du Fiadone. Découvrez des recettes ludiques et gourmandes dans la joie et la bonne humeur ! \u003C\u002Fp>\r\n",{"id":13,"type":14,"name":15,"alias":16,"description":17},"59393","category","Culture","\u002Fculture","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nMusique, cinéma, littérature, arts, histoire, : nos programmes consacrés à la culture répondent à un désir, celui de vous donner l'envie de comprendre et d'aimer le monde !\u003C\u002Fp>\r\n",[19],"Noelle Casabianca",[21],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":28,"channelId":31},"34316","RCF Corsica","RCF20","Corsica","\u002F\u002Frcf.streamakaci.com\u002Frcf20.mp3","\u002Fcorsica",{"id":29,"name":30},"34180","Corse",null,[33],{"type":34,"description":17,"layout":35,"show_more":16,"radio":36,"articles":37,"category":13},"thematic_horizontal_block","horizontal","9",[],[39,61,80,99,117,136,156,175,194,210,226,245,263,282,301,320,339,358,377,396],{"type":40,"id":41,"title":42,"alias":43,"digas":44,"published":45,"datetime":46,"description":47,"presenters":48,"visual":49,"show":52,"duration":54,"radios":55,"audio_file":58,"rolls":59},"episode","440878","Cannelloni brocciu et blette","\u002Fculture\u002Fcroqau-sel?episode=440878","AJ-43999","17 janvier 2024","2024-01-17T00:00:00+01:00","Cannellonis au brocciu de Tata Angèle\u003Cbr>Par Le Cabanon de Charlotte\u003Cbr>\u003Cbr>Niveau de difficulté Facile      Coût Bon marché\u003Cbr>Temps de préparation 1 heure    Temps de cuisson 20 min\u003Cbr>\u003Cbr>Pour 4 personnes\u003Cbr>Ingrédients\u003Cbr>12 feuilles Lasagne fraîche\u003Cbr>Pour la farce\u003Cbr>1 Brocciu frais\u003Cbr>1 Oeuf\u003Cbr>4 brins Menthe\u003Cbr>1 botte Blette\u003Cbr>Sel et poivre\u003Cbr>Pour la sauce tomate\u003Cbr>1 Oignon\u003Cbr>1 gousse Ail\u003Cbr>1 litre pulpe de tomates\u003Cbr>4 brins Basilic\u003Cbr>Huile d'olive\u003Cbr>Sel et poivre",[19],{"alt":50,"url":51,"url_carre":31,"copyright":10},"CANNELLONI","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002Fcabanon-de-charlotte.gif.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"CROQOSEL","473064",[56],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":57,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F50377e044d79817d39220d444be88153bbb103ffb54bfe97e88987f4d37934b6.mp3",{"podcast_not_roll":60},false,{"type":40,"id":62,"title":63,"alias":64,"digas":65,"published":66,"datetime":67,"description":68,"presenters":69,"visual":70,"show":73,"duration":74,"radios":75,"audio_file":78,"rolls":79},"434198","soupe paysanne corse","\u002Fculture\u002Fcroqau-sel?episode=434198","AJ-43798","10 janvier 2024","2024-01-10T00:00:00+01:00","La soupe paysanne corse\u003Cbr>\u003Cbr>Ingrédients :\u003Cbr>250 gr de haricots rouges \u003Cbr>1 os de jambon cru\u003Cbr>3 pommes de terre\u003Cbr>2 carottes\u003Cbr>1 petit chou vert\u003Cbr>200 gr de blettes\u003Cbr>1 branche de céleri\u003Cbr>1 oignon\u003Cbr>1 tomate\u003Cbr>2 gousses d’ail\u003Cbr>100 gr de pâte\u003Cbr>2 cuillères à soupe d’huile d’olive ou de lard.\u003Cbr>Sel et poivre",[19],{"alt":71,"url":72,"url_carre":31,"copyright":10},"SOUPE CORSE","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-12\u002FSoupe-Corse.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"459072",[76],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":77,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff0e143a34f769311bccd5ef29ddf679118a498a58a85577b7d7ac3d4da6e9d8a.mp3",{"podcast_not_roll":60},{"type":40,"id":81,"title":82,"alias":83,"digas":84,"published":85,"datetime":86,"description":87,"presenters":88,"visual":89,"show":92,"duration":93,"radios":94,"audio_file":97,"rolls":98},"431519","chou aux pois ciches et focaccia au romarin","\u002Fculture\u002Fcroqau-sel?episode=431519","AJ-43653","3 janvier 2024","2024-01-03T00:00:00+01:00","Chou aux pois chiches\u003Cbr>Carbusgiu incù cecci\u003Cbr>\u003Cbr>Ingredients :\u003Cbr>1 chou vert\u003Cbr>1 jus de citron\u003Cbr>150g de pois chiches\u003Cbr>1 cuillère à soupe de bicarbonate alimentaire\u003Cbr>4 brins de romarin\u003Cbr>1 gousse d’ail\u003Cbr>1 grosse tomate\u003Cbr>2 noisettes de lard ou 2 cuillère à soupe d’huile d’olive\u003Cbr>Vinaigre\u003Cbr>Gros sel",[19],{"alt":90,"url":91,"url_carre":31,"copyright":10},"chou","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-12\u002FCHOU.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"630744",[95],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":96,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2bdce5bbbd4abbbace1e4514960551095ac3e455aa929e910d60da46652e6ae1.mp3",{"podcast_not_roll":60},{"type":40,"id":100,"title":101,"alias":102,"digas":103,"published":104,"datetime":105,"presenters":106,"visual":107,"show":110,"duration":111,"radios":112,"audio_file":115,"rolls":116},"428033","rôti de magret de canard au foie gras et clémentines et marrons","\u002Fculture\u002Fcroqau-sel?episode=428033","AJ-43479","27 décembre 2023","2023-12-27T00:00:00+01:00",[19],{"alt":108,"url":109,"url_carre":31,"copyright":10},"ROTI","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-11\u002Ft%C3%A9l%C3%A9chargement_1.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"586536",[113],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":114,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F7902fcdffaa0ea80fef27d7865e43b15578f51f3f59011f06b152a16373c9999.mp3",{"podcast_not_roll":60},{"type":40,"id":118,"title":119,"alias":120,"digas":121,"published":122,"datetime":123,"description":124,"presenters":125,"visual":126,"show":129,"duration":130,"radios":131,"audio_file":134,"rolls":135},"433622","Madeleines au pain d'épices de Rose-Marie","\u002Fculture\u002Fcroqau-sel?episode=433622","AJ-43773","20 décembre 2023","2023-12-20T00:00:00+01:00","Madeleines au pain d’épices de Rose Marie\u003Cbr>\u003Cbr>Ingrédients :\u003Cbr>2 œufs\u003Cbr>20 gr de miel de printemps ou d’acacia\u003Cbr>90 gr de sucre en poudre\u003Cbr>150 gr de farine type T45\u003Cbr>125 gr de beurre fondu\u003Cbr>½ cuillère à café de levure chimique\u003Cbr>1 cuillère à café de mélange pain d’épices\u003Cbr>\u003Cbr>Temps de cuisson : 10 minutes\u003Cbr>5 minutes four à 210 °C\u003Cbr>5 minutes four à 180 °C",[19],{"alt":127,"url":128,"url_carre":31,"copyright":10},"MADELIENE","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-12\u002FDSC_1178.JPG.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"901008",[132],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":133,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2a02b564474cf5d94655176d5c9854de161cc471a7c167451788624e512f1098.mp3",{"podcast_not_roll":60},{"type":40,"id":137,"title":138,"alias":139,"digas":140,"published":141,"datetime":142,"description":143,"presenters":144,"visual":146,"show":149,"duration":150,"radios":151,"audio_file":154,"rolls":155},"411237","Veau à l'arbouse","\u002Fculture\u002Fcroqau-sel?episode=411237","AJ-42635","13 décembre 2023","2023-12-13T00:00:00+01:00","Veau à l’arbouse – vitellu cu’u bagu\u003Cbr>\u003Cbr>1 filet de veau de 700g\u003Cbr>1 barde de lard\u003Cbr>7 cuillères d’huile d’olive\u003Cbr>Quelques gouttes d’eau de vie\u003Cbr>12 cl de vin blanc de pays\u003Cbr>12 cl de fond de veau\u003Cbr>1 cuillère à soupe de farine\u003Cbr>10 cl de bouillon aux herbes du maquis\u003Cbr>1 grosse poignée d’arbouses\u003Cbr>1 feuille de laurier\u003Cbr>Sel et poivre",[145],"Laetitia Pietri",{"alt":147,"url":148,"url_carre":31,"copyright":10},"bagu","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-10\u002Fl-arbouse-est-il-faible-en-calories-1000x516.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"442704",[152],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":153,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbfb3386225ea35ef58ac5b395a161b6653e4c3e6b924261603b742f9c5bb0560.mp3",{"podcast_not_roll":60},{"type":40,"id":157,"title":158,"alias":159,"digas":160,"published":161,"datetime":162,"description":163,"presenters":164,"visual":165,"show":168,"duration":169,"radios":170,"audio_file":173,"rolls":174},"421581","Suprême de volaille au lonzu et aux marrons","\u002Fculture\u002Fcroqau-sel?episode=421581","AJ-43130","6 décembre 2023","2023-12-06T00:00:00+01:00","VOLAILLE FARCIE AU LONZO ET AUX MARRONS\u003Cbr>\u003Cbr>Préparation : 20 minutes \u003Cbr>Cuisson : 20 minutes\u003Cbr>Temps total : 40 minutes\u003Cbr>\u003Cbr>Ingrédients :\u003Cbr>400g de suprêmes de volaille\u003Cbr>4 châtaignes cuites\u003Cbr>1 petite tasse de mie de pain\u003Cbr>Lait\u003Cbr>1,5 cuillère à café de graines de fenouil\u003Cbr>1 gousse d’ail\u003Cbr>3 brins de persil\u003Cbr>100 g de lonzu\u003Cbr>1 cuillère à soupe d’eau de vie",[19],{"alt":166,"url":167,"url_carre":31,"copyright":10},"SUPREME","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-11\u002Fsupremes-pintade-farcis-chataignes.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"552624",[171],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":172,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F03d43a8e9c938bd3caba6ea2f3c57a359ae21c494c9c9905ae4a42ff55fea563.mp3",{"podcast_not_roll":60},{"type":40,"id":176,"title":177,"alias":178,"digas":179,"published":180,"datetime":181,"description":182,"presenters":183,"visual":184,"show":187,"duration":188,"radios":189,"audio_file":192,"rolls":193},"421084","Terrine de chou au sartinesu","\u002Fculture\u002Fcroqau-sel?episode=421084","AJ-43112","29 novembre 2023","2023-11-29T00:00:00+01:00","Terrine de chou au sartenais\u003Cbr>\u003Cbr>Ingrédients :\u003Cbr>1 beau chou vert de 2 kg\u003Cbr>300 g de fromage sartenais\u003Cbr>2 feuilles de laurier\u003Cbr>1 brin de thym\u003Cbr>2 cuillères à café de nepita\u003Cbr>Poivre",[19],{"alt":185,"url":186,"url_carre":31,"copyright":10},"TERRINE","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-11\u002Fdsc04213.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"487920",[190],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":191,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5db0ac8e1823b3f03b83ff40edcfd6b77982a3fb08c11e653da6e827ba53aae8.mp3",{"podcast_not_roll":60},{"type":40,"id":195,"title":196,"alias":197,"digas":198,"published":199,"datetime":200,"presenters":201,"visual":202,"show":203,"duration":204,"radios":205,"audio_file":208,"rolls":209},"421626","Tarte à la citrouille et aux épices","\u002Fculture\u002Fcroqau-sel?episode=421626","AJ-43138","15 novembre 2023","2023-11-15T00:00:00+01:00",[19],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":53},"881352",[206],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":207,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc347a001ae2ee55857a7a85c0ab1fc1b6a89ce70137a942bf9e27a5c968489f3.mp3",{"podcast_not_roll":60},{"type":40,"id":211,"title":196,"alias":212,"digas":213,"published":199,"datetime":200,"description":214,"presenters":215,"visual":216,"show":219,"duration":220,"radios":221,"audio_file":224,"rolls":225},"411246","\u002Fculture\u002Fcroqau-sel?episode=411246","AJ-27014","Tarte à la citrouille et aux épices : PUMPKIN PIE.\u003Cbr>Liste des ingrédients :\u003Cbr>Pour la pâte brisée maison aux épices\u003Cbr>250 g de farine\u003Cbr>125 g de beurre en dés et en pommade\u003Cbr>3 c. à soupe de sucre\u003Cbr>1 c. à café d'épices à pain d'épice (ou cannelle en poudre)\u003Cbr>1\u002F2 c. à café de sel\u003Cbr>1 jaune d'œuf\u003Cbr>5 cl d'eau\u003Cbr>Pour la garniture :\u003Cbr>75 g de cassonade\u003Cbr>75 g de sucre semoule\u003Cbr>3 œufs\u003Cbr>1 c. à soupe de fécule de maïs ou pomme de terre\u003Cbr>1 c. à soupe d'épices à pain d'épices (cannelle, gingembre principalement)\u003Cbr>250 ml de lait tiède\u003Cbr>500 g de chair de courge cuite à la vapeur\u003Cbr>1\u002F2 c. à café de sel\u003Cbr>1 c. à soupe de mélasse ou de miel ou de sirop d’érable (facultatif)",[19],{"alt":217,"url":218,"url_carre":31,"copyright":10},"tarte ","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-10\u002FPumpkin-pie-aux-epices.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"883704",[222],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":223,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F7df638b200f0a782b14b2edfd74385378eb25b311ea4ca176a39c77623eccab0.mp3",{"podcast_not_roll":60},{"type":40,"id":227,"title":228,"alias":229,"digas":230,"published":231,"datetime":232,"description":233,"presenters":234,"visual":235,"show":238,"duration":239,"radios":240,"audio_file":243,"rolls":244},"415206","Soupe aux lentilles corail et aux clémentines","\u002Fculture\u002Fcroqau-sel?episode=415206","AJ-42794","8 novembre 2023","2023-11-08T00:00:00+01:00","Soupe de lentilles corail et clémentines de Corse\u003Cbr>Ingrédients, pour 1 personne\u003Cbr>80 g de lentilles corail\u003Cbr>4 clémentines de Corse (2 pour la soupe 2 pour le jus)\u003Cbr>½ patate douce\u003Cbr>2 fleurettes de brocoli\u003Cbr>2 fleurettes de chou-fleur\u003Cbr>1 branche de céleri\u003Cbr>2 tomates concassées\u003Cbr>½ oignon rouge\u003Cbr>2 pincées de gingembre moulu\u003Cbr>1 pincée de piment moulu\u003Cbr>1 pincée de cardamome moulu\u003Cbr>½ cube de bouillon de légumes chaud\u003Cbr>½ c. à c. de curry,\u003Cbr>2 c. à s. de crème de coco ou de yaourt grec\u003Cbr>Huile d’olive\u003Cbr>Coriandre fraîche",[145],{"alt":236,"url":237,"url_carre":31,"copyright":10},"LENTILLE","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-10\u002Fsoupe-de-lentilles-corail-clementines-500x339.png.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"495624",[241],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":242,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff5b290555fa224e7fdaf9a6a9d0039fb98385cb169139f85fbc4b0f542dec8a2.mp3",{"podcast_not_roll":60},{"type":40,"id":246,"title":247,"alias":248,"digas":249,"published":250,"datetime":251,"presenters":252,"visual":253,"show":256,"duration":257,"radios":258,"audio_file":261,"rolls":262},"413551","Bastelle di Soccia","\u002Fculture\u002Fcroqau-sel?episode=413551","AJ-42718","1 novembre 2023","2023-11-01T00:00:00+01:00",[145],{"alt":254,"url":255,"url_carre":31,"copyright":10},"BASTELLE","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-10\u002FDSC_0579_2.JPG.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"417192",[259],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":260,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F968020261b58b08ec70d2414202e6f45b91c60695831b08cd608e5ff4918476a.mp3",{"podcast_not_roll":60},{"type":40,"id":264,"title":265,"alias":266,"digas":267,"published":268,"datetime":269,"description":270,"presenters":271,"visual":272,"show":275,"duration":276,"radios":277,"audio_file":280,"rolls":281},"411235","Flan salé brocciu passu et champignon","\u002Fculture\u002Fcroqau-sel?episode=411235","AJ-42634","25 octobre 2023","2023-10-25T00:00:00+02:00","Flan au brocciu passu et aux champignons \u003Cbr>\u003Cbr>300 gr de champignons de paris ou de rosé des prés\u003Cbr>125 g de brocciu frais\u003Cbr>45 g de brocciu passu\u003Cbr>150 g de farine de maïs\u003Cbr>1 pincée de levure chimique\u003Cbr>80 g de beurre\u003Cbr>4 œufs\u003Cbr>20 cl de crème fraiche liquide\u003Cbr>Quelques cuillères à soupe de lait\u003Cbr>1 filet de jus de citron\u003Cbr>1 pincée d’herbes du maquis\u003Cbr>Sel et poivre",[145],{"alt":273,"url":274,"url_carre":31,"copyright":10},"flan brocciu passu champignon","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-10\u002Fflan-aux-champignons-extra-crisp-ou-pas.640x480.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"394056",[278],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":279,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fda1498173eeb3407781c7a1b5254b036d7199a005415f9beb7ff83eb17d7bfa6.mp3",{"podcast_not_roll":60},{"type":40,"id":283,"title":284,"alias":285,"digas":286,"published":287,"datetime":288,"description":289,"presenters":290,"visual":291,"show":294,"duration":295,"radios":296,"audio_file":299,"rolls":300},"405688","tarte aux noix et aux chataignes","\u002Fculture\u002Fcroqau-sel?episode=405688","AJ-42102","18 octobre 2023","2023-10-18T00:00:00+02:00","Tarte aux noix et aux châtaignes\u003Cbr>\u003Cbr>Ingrédients : \u003Cbr>Pour la garniture : \u003Cbr>250 gr de beurre\u003Cbr>250gr de sucre glace\u003Cbr>175 gr de cerneaux de noix\u003Cbr>70 gr de châtaigne cuite décortiquées\u003Cbr>3 œufs\u003Cbr>3 cl de liqueur de myrthe\u003Cbr>\u003Cbr>Pour la pâte :\u003Cbr>250 gr de farine de blé\u003Cbr>150 gr de beurre mou\u003Cbr>50 gr de sucre\u003Cbr>1 œuf\u003Cbr>1 jaune d’œuf\u003Cbr>Sel\u003Cbr>\u003Cbr>Pour la sauce :\u003Cbr>1 l de lait\u003Cbr>150 gr de sucre\u003Cbr>8 jaunes d’œufs\u003Cbr>50 gr de miel de châtaignier",[145],{"alt":292,"url":293,"url_carre":31,"copyright":10},"TARTE NOIX CHATAIGNE","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-09\u002Ftarte-aux-noix.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"526608",[297],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":298,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F485a45f3964c0537359d1d42791ec42d30949a6706cc17efe6296948fbfa2c98.mp3",{"podcast_not_roll":60},{"type":40,"id":302,"title":303,"alias":304,"digas":305,"published":306,"datetime":307,"description":308,"presenters":309,"visual":310,"show":313,"duration":314,"radios":315,"audio_file":318,"rolls":319},"405682","Poisson au riz à la libanaise","\u002Fculture\u002Fcroqau-sel?episode=405682","AJ-42100","11 octobre 2023","2023-10-11T00:00:00+02:00","Poisson au riz à la libanaise (sayadiyé)\u003Cbr>\u003Cbr>Ingrédients :\u003Cbr>1,5kg de poisson blanc type cabillaud, daurade ou denti, un poisson à la chair ferme\u003Cbr>1 verre d’huile d’olive\u003Cbr>1 grosse noix de beurre\u003Cbr>5 gros oignons blonds hachés très finement\u003Cbr>400 gr de riz basmati\u003Cbr>1 grosse tomate pelée et concassée\u003Cbr>1 citron jaune bio\u003Cbr>2 gousses d’ail\u003Cbr>2 grosses poignées de pignons \u003Cbr>Sel poivre\u003Cbr>1 cuillère à soupe de cumin\u003Cbr>1 bâton de cannelle\u003Cbr>1 dose de 5 pistils de safran\u003Cbr>Un bouquet de coriandre fraiche",[145],{"alt":311,"url":312,"url_carre":31,"copyright":10},"SAYAIDE","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-09\u002Fpoisson%20liban.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"485376",[316],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":317,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbf99206ba18b99a4a4c62de35465e3f4d1c03d4a7fe0baeed4e37176da876825.mp3",{"podcast_not_roll":60},{"type":40,"id":321,"title":322,"alias":323,"digas":324,"published":325,"datetime":326,"description":327,"presenters":328,"visual":329,"show":332,"duration":333,"radios":334,"audio_file":337,"rolls":338},"405671","Tarte du pays de Mayenne aux pommes","\u002Fculture\u002Fcroqau-sel?episode=405671","AJ-42098","4 octobre 2023","2023-10-04T00:00:00+02:00","Tarte du pays de Mayenne\u003Cbr>Ingrédients\u003Cbr>1 pâte feuilletée\u003Cbr> Fond de crème amande\u003Cbr>150 g de beurre ramolli\u003Cbr>150 g de sucre semoule\u003Cbr>150 g de poudre d'amande\u003Cbr>2 œufs\u003Cbr>\u003Cbr>150 g de beurre\u003Cbr>750 g de pomme reinette\u003Cbr>150 gr de sucre semoule\u003Cbr>1 pincée de cannelle\u003Cbr>2 Blancs d’œufs",[145],{"alt":330,"url":331,"url_carre":31,"copyright":10},"TARTE MAYENNE","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-09\u002Ftarte%20mayenne.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"412776",[335],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":336,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F47997406762c78970a558427b2c05e80a85603425cab1776b02c7cca54de382f.mp3",{"podcast_not_roll":60},{"type":40,"id":340,"title":341,"alias":342,"digas":343,"published":344,"datetime":345,"description":346,"presenters":347,"visual":348,"show":351,"duration":352,"radios":353,"audio_file":356,"rolls":357},"397714","Daurades farcies au brocciu","\u002Fculture\u002Fcroqau-sel?episode=397714","AJ-41195","27 septembre 2023","2023-09-27T00:00:00+02:00","DORADES FARCIES AU BROCCIU\u003Cbr>Recette pour 4 personnes\u003Cbr>Ingrédients :\u003Cbr>4 dorades de 300g \u003Cbr>200 g de Brocciu ou Brousse selon la saison\u003Cbr>2 œufs\u003Cbr>2 gousses d’ail\u003Cbr>200 g de vert de blettes ou d’épinards frais\u003Cbr>1 oignon\u003Cbr>Sel et poivre",[19],{"alt":349,"url":350,"url_carre":31,"copyright":10},"DAURADE FARCIE","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-09\u002Frecette-dorade-au-brocciu-corse-maree.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"315024",[354],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":355,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-09\u002FAJ-41195.mp3",{"podcast_not_roll":60},{"type":40,"id":359,"title":360,"alias":361,"digas":362,"published":363,"datetime":364,"description":365,"presenters":366,"visual":367,"show":370,"duration":371,"radios":372,"audio_file":375,"rolls":376},"397707","Riz aux arapèdes","\u002Fculture\u002Fcroqau-sel?episode=397707","AJ-41194","13 septembre 2023","2023-09-13T00:00:00+02:00","Arapèdes au riz – lapare incù u risu.\u003Cbr>Pour 4 personnes\u003Cbr>• 30 patelles\u003Cbr>• 2 petites échalotes\u003Cbr>• 2 gousses d'ail\u003Cbr>• 1 verre vin blanc\u003Cbr>• 2 cuillère à soupe concentré de tomates\u003Cbr>• 2 cuillère à soupe huile d'olive\u003Cbr>• 150 gr de riz (un bol)",[19],{"alt":368,"url":369,"url_carre":31,"copyright":10},"RIZ AU ARAPEDES","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-09\u002Frestaurante-bar-amarelo.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"428208",[373],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":374,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-09\u002FAJ-41194.mp3",{"podcast_not_roll":60},{"type":40,"id":378,"title":379,"alias":380,"digas":381,"published":382,"datetime":383,"description":384,"presenters":385,"visual":386,"show":389,"duration":390,"radios":391,"audio_file":394,"rolls":395},"397695","Poulet calvi","\u002Fculture\u002Fcroqau-sel?episode=397695","AJ-41192","6 septembre 2023","2023-09-06T00:00:00+02:00","Poulet Calvi\u003Cbr>TEMPS DE PRÉPARATION  30minutes min\u003Cbr>TEMPS DE CUISSON 1heure h 30minutes min\u003Cbr>TEMPS TOTAL 2heures h\u003Cbr>PORTIONS 4\u003Cbr>\u003Cbr>INGRÉDIENTS  \u003Cbr>1 poulet coupé en 10 morceaux\u003Cbr>6 tomates de belles tomates, bien mûrs comme des Cœur de Bœuf\u003Cbr>150 g de prisuttu\u003Cbr>2 poivron rouge\u003Cbr>1 oignons\u003Cbr>2 c. à soupe huile d’olive\u003Cbr>1 bocal olives vertes dénoyautées\u003Cbr>4 gousses ail\u003Cbr>2 feuilles laurier\u003Cbr>1 branche thym\u003Cbr>7 cl d’eau de vie de myrte\u003Cbr>25 cl vin blanc de Corse si possible. Je préfère faire mon Poulet Calvi au vin blanc, mais tu peux le réaliser au vin rouge du moment qu’il n’est pas trop tannique\u003Cbr>1\u002F2 c. à café piment d’Espelette\u003Cbr>sel",[19],{"alt":387,"url":388,"url_carre":31,"copyright":10},"POULET CALVI","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-09\u002Fpoulet-calvi-scaled.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"423384",[392],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":393,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F178dd1bac448bb6486db392b1f7ceae547374b44244ac11516092844db32e138.mp3",{"podcast_not_roll":60},{"type":40,"id":397,"title":398,"alias":399,"digas":400,"published":401,"datetime":402,"description":403,"presenters":404,"visual":405,"show":407,"duration":408,"radios":409,"audio_file":412,"rolls":413},"394905","Gratin de courgette au thon","\u002Fculture\u002Fcroqau-sel?episode=394905","AJ-39791","30 août 2023","2023-08-30T00:00:00+02:00","Gratin de courgettes au thon\u003Cbr>INGRÉDIENTS :\u003Cbr>4 PERS.\u003Cbr>3 Courgette(s)\u003Cbr>1 grosse boîte Thon au naturel\u003Cbr>2 gousses ail\u003Cbr>1 oignon\u003Cbr>40cl Crème fraîche liquide\u003Cbr>100 gr Gruyère râpé\u003Cbr>Huile d'olive\u003Cbr>Sel, poivre\u003Cbr>PRÉPARATION :\u003Cbr>• Préparation10 min\u003Cbr>• Cuisson25 min",[145],{"alt":398,"url":406,"url_carre":31,"copyright":10},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-08\u002F10026425~2.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":53},"360672",[410],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":411,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-08\u002FAJ-39791.mp3",{"podcast_not_roll":60},{"current_page":415,"total_items":416,"total_pages":417,"item_per_page":418},3,83,5,20,{"rows":38,"pager":414}]