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Ici, non seulement l'atmosphère est enchanteresse, mais aussi le chef Marco Fontò avec ses délices faits maison et ses 14 points Gault & ; Millau bien mérités. 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de la chicorée blanche",[280,281,282,283],"\u003Cp data-block-key=\"pi8k2\">Coupe la chicorée blanche en 6 segments et fais-la bien griller de chaque côté.\u003C/p>","\u003Cp data-block-key=\"rjdjj\">Pendant ce temps, prépare la sauce pour assaisonner les endives :\u003C/p>\u003Cp data-block-key=\"2j3l4\">Mets les feuilles de menthe, 30 g d'huile d'olive, une gousse d'ail, le vinaigre balsamique blanc, du sel et du poivre noir dans un verre de mixeur.\u003C/p>","\u003Cp data-block-key=\"rjdjj\">Mixe le tout jusqu'à l'obtention d'une sauce aigre.\u003C/p>","\u003Cp data-block-key=\"rjdjj\">Assaisonne les endives grillées avec cette sauce directement après les avoir grillées dans un bol.\u003C/p>","d0a5fc4b-5cc4-488b-9181-4a66a2a1e00a",{"type":276,"value":286,"id":292},{"title":287,"steps":288,"offset":192},"Préparation des pommes de terre au romarin",[289,290,291],"\u003Cp data-block-key=\"pi8k2\">Lave les pommes de terre, fais-les cuire « al dente » et laisse-les refroidir. Coupe-les ensuite en deux dans le sens de la longueur.\u003C/p>","\u003Cp data-block-key=\"rjdjj\">Fais revenir les pommes de terre dans une poêle chaude avec un peu d'huile d'olive et assaisonne-les avec du sel, du poivre et une pincée de paprika fumé.\u003C/p>","\u003Cp data-block-key=\"rjdjj\">Lorsque les pommes de terre sont dorées, ajoute une branche de romarin.\u003C/p>","cd274106-04b4-4d5b-bfff-6d8ac9ce8bf3",{"type":276,"value":294,"id":303},{"title":295,"steps":296,"offset":192},"Préparation de la viande",[297,298,299,300,301,302],"\u003Cp data-block-key=\"pi8k2\">Laisse la viande reposer pendant 15 minutes à température ambiante.\u003C/p>","\u003Cp data-block-key=\"rjdjj\">Assaisonne les steaks avec du poivre noir, du paprika fumé, de la fleur de sel et de l'huile d'olive.\u003C/p>","\u003Cp data-block-key=\"rjdjj\">Fais cuire les steaks dans une poêle préchauffée pendant environ 2 à 3 minutes de chaque côté.\u003C/p>","\u003Cp data-block-key=\"t1j0a\">Dès que la viande est bien dorée, baisse légèrement le feu. Ajoute du beurre, du romarin et une gousse d'ail.\u003C/p>","\u003Cp data-block-key=\"t1j0a\">Continue à faire cuire la viande en l'arrosant de beurre moussant jusqu'à ce que la température à cœur souhaitée soit atteinte (recommandée : rare à 45-52 degrés).\u003C/p>","\u003Cp data-block-key=\"t1j0a\">Retire la viande de la poêle et laisse-la reposer 2 minutes.\u003C/p>","087c178b-5cac-4924-9a5b-9d8a04044453",{"type":255,"value":305,"id":323},{"info":11,"title":11,"text":11,"images":306},[307,311,315,319],{"id":308,"src":309,"alt":310,"focal_point_x":13,"focal_point_y":13},2815,"https://storage.googleapis.com/luma-du-shop-production/original_images/ristorante_conti_rezept_secret_cut-019.jpg","ristorante_conti_rezept_secret_cut-019",{"id":312,"src":313,"alt":314,"focal_point_x":13,"focal_point_y":13},2816,"https://storage.googleapis.com/luma-du-shop-production/original_images/ristorante_conti_rezept_secret_cut-022.jpg","ristorante_conti_rezept_secret_cut-022",{"id":316,"src":317,"alt":318,"focal_point_x":13,"focal_point_y":13},2817,"https://storage.googleapis.com/luma-du-shop-production/original_images/ristorante_conti_rezept_secret_cut-030.jpg","ristorante_conti_rezept_secret_cut-030",{"id":320,"src":321,"alt":322,"focal_point_x":13,"focal_point_y":13},2818,"https://storage.googleapis.com/luma-du-shop-production/original_images/ristorante_conti_rezept_secret_cut-031.jpg","ristorante_conti_rezept_secret_cut-031","8d2dd4b7-649b-44a4-9f5d-bb34acf7bf43",{"type":325,"value":326,"id":327},"text","\u003Ch2 class=\"scale-3\" data-block-key=\"5qi3p\">\u003Cb>Dresser\u003C/b>\u003C/h2>\u003Cul>\u003Cli data-block-key=\"pxxz3\">Dépose les endives blanches chaudes et assaisonnées au centre d'une assiette de service.\u003C/li>\u003Cli data-block-key=\"bfuas\">Chauffe les pommes de terre au romarin et dispose-les autour des endives.\u003C/li>\u003Cli data-block-key=\"fshc8\">Coupe le steak en 4-5 tranches et pose-les sur les endives.\u003C/li>\u003Cli data-block-key=\"6s72f\">Garnis le plat de deux touffes de roquette, d'un peu d'huile d'olive et de fleur de sel.\u003C/li>\u003C/ul>","d275a5d1-286f-46eb-b562-ea9bbcab8622",{"type":329,"value":330,"id":343},"quotation_block",{"info":331,"quote":332,"person":333},"Conseil du chef","Il est important de sortir la viande du réfrigérateur suffisamment tôt. Sinon, si l'on respecte les étapes de travail et que l'on ne rate pas le point de cuisson, il ne devrait en principe pas y avoir beaucoup d'erreurs.",{"image":334,"name":337,"function":338,"description":339,"email":340,"phone":341,"website":342},{"id":335,"src":336,"alt":337,"focal_point_x":13,"focal_point_y":13},2728,"https://storage.googleapis.com/luma-du-shop-production/original_images/Ristorante-conti-rezepte-014.jpg","Marco Fontò","Chef de cuisine Ristorante Conti","\u003Cp data-block-key=\"unggc\">Lorsque j'ai quitté les Pouilles pour la Suisse en 2010, j'ai ramené une valise pleine de recettes. Elles reflètent la riche tradition culinaire de mon pays. Ce sont des spécialités qui parlent de la mer et qui sont marquées par la terre fertile. En cuisinant, je m'inspire des saveurs de mon enfance, lorsque ma nonna nous régalait de la « cuisine des pauvres » typique. C'est simple, mais incroyablement délicat. \u003C/p>","info@conti-zuerich.ch","044 251 06 66","https://www.bindella.ch/gastronomie/conti","5ad9703b-e265-431c-888f-c64bd6bcbc00",[],"index,follow",{},{}]